Japanese Mont Blanc
A Japanese Mont Blanc featuring a matcha-flavored sponge roll base, filled with sugar-cooked chestnuts and topped with piped chestnut cream.
Ingredients
Eggs (room temperature)
2 (about 100 g)
Granulated sugar
60 g
Cake flour
60 g
Milk
10 ml
Sugar syrup (water:sugar=3:1)
15 ml
Rum
15 ml
Candied chestnuts (for filling)
50 g
Candied chestnuts (for decoration)
6
Syrup from candied chestnuts
50 ml
Heavy cream (for matcha cream)
200 ml
Matcha powder (for matcha cream)
5 g
Hot water (for matcha cream)
15 ml
Granulated sugar (for matcha cream)
20 g
Candied chestnuts (for Mont Blanc cream)
200 g
Glucose (for Mont Blanc cream)
50 g
Water (for Mont Blanc cream)
150 ml
Instructions
1
Preparation
Make a 25cm × 35cm paper mold. Heat the water and milk over a bain-marie, and sift the cake flour.
2
Make the sponge cake
Whisk the eggs and sugar over a bain-marie until they reach 37°C, beating to the ribbon stage. Fold in the sifted flour, then add the hot milk. Pour into the baking pan and bake at 190°C for about 10 minutes. Cover with paper and let cool.
3
Make the matcha cream
Dissolve the matcha powder in the hot water, combine with the heavy cream and granulated sugar, and whip to 80% stiffness.
4
Make the Mont Blanc cream
Blend the candied chestnuts with the glucose and water in a blender, transfer to a pan and cook until expanded, then spread out over an ice bath to cool.
5
Prepare the chestnuts
Glaze the decoration chestnuts in syrup until glossy. Cut the filling chestnuts into 5 mm cubes.
6
Assemble the cake roll
Peel the paper off the cake and brush with the syrup–rum mixture. Spread half of the matcha cream, sprinkle the chestnut cubes, roll up and refrigerate for 30 minutes. Cut into 5 cm-thick slices.
7
Decoration
Pipe the remaining matcha cream onto each cake slice, then pipe on the Mont Blanc cream, and top with a decoration chestnut.
