The Mont Blanc dessert is a delightful homage to the majestic peaks of the Alps, known for its stunning representation of the snow-capped mountains it is named after. This classic French pastry combines the rich flavors of chestnuts with a smooth, decadent cream, creating a luxurious treat that is both elegant and indulgent.
At its core, the Mont Blanc is made from a creamy chestnut purée, which is sweetened and flavored with vanilla, creating a rich and velvety filling. This purée is then piped into a tall, conical shape, resembling the iconic mountain. The dessert is often served on a base of meringue or a light sponge cake, which adds a delightful crunch and balance to the creamy chestnut layer.
To elevate this already exquisite dessert, it is typically topped with a generous dollop of whipped cream, which adds a luscious, airy texture. Some variations include a drizzle of chocolate sauce or a sprinkle of cocoa powder, providing a beautiful contrast in both flavor and appearance.
The Mont Blanc dessert is often garnished with a few candied chestnuts or even a dusting of powdered sugar, enhancing its visual appeal and making it a stunning centerpiece for any dessert table. It is particularly popular in the autumn and winter months, celebrated for its comforting flavors that evoke the essence of seasonal festivities.
Perfect for special occasions or as a delightful ending to a winter meal, the Mont Blanc dessert is a testament to the art of pastry-making, offering a harmonious blend of textures and flavors that is sure to impress anyone who indulges in this alpine classic.
This is my deconstructed and modified version.
| 12 | 2h | Medium |
|---|---|---|
 |  |  |
Ingredients
- For the chestnuts cream:
- 600 gr. of Chestnuts.
- 600 gr. of Milk.
- 2 Tablespoon of Rum.
- 1 Vanilla bean. (please do not use the essence)
- For the meringues:
- 200 gr. of Eggs white.
- 150 gr. of Sugar.
- 1 Teaspoon of lemon juice.
- For the whipped cream:
- 250 ml. of fresh cream
Method
- For the Meringues:
- Whisk the egg whites with the sugar and lemon juice until soft peaks form.
- Transfer the mixture into a pastry bag and pipe small balls onto a non-stick baking sheet.
- Bake at a maximum temperature of 100°C for 2-3 hours or until the meringues appear dry and crisp.
- For the Chestnut Cream:
- Score the chestnuts and boil them in slightly salted water for at least 50 minutes.
- Drain and peel the chestnuts, removing the thin inner skin.
- Place the chestnuts in a saucepan, cover with some milk, and add the vanilla seeds (cut the pod in half and scrape out the seeds) along with the whole vanilla bean.
- Cook over medium heat, adding more milk if needed to achieve the desired consistency.
- After 25-30 minutes, remove the vanilla bean, then add the rum and blend in a food processor until smooth. If the mixture is too thick, add a bit more milk to loosen it.
- Allow the chestnut cream to cool, then transfer it to a pastry bag.
- Whipping the Cream:
- In a separate bowl, whip the cream with two tablespoons of sugar until soft peaks form.