Mont Blanc

Name: Mont Blanc
Prep time: 50 min
Cook time: 2 h 30 min
Total time: 3 h 20 min
Ingredients: 2 (about 100 g) Egg (room temperature, for sponge cake); 60 g Granulated sugar (for sponge cake); 60 g Cake flour (for sponge cake); 10 g Butter (for sponge cake); about 1.7 (50 g) Egg white (for Italian meringue); 30 ml Water (for Italian meringue); 100 g Granulated sugar (for Italian meringue); to taste Cake flour (for marking); 200 g Chestnut paste; 60 g Butter (room temperature, for chestnut cream); 20 ml Brandy; 60 ml Heavy cream (for chestnut cream); 11 Candied chestnuts (with skin); 10 ml Simple syrup (water:sugar = 3:1); 10 ml Rum; 100 ml Heavy cream (for whipping); 10 g Granulated sugar (for whipping)

A classic French dessert featuring a sponge cake base layered with crisp meringue, whipped cream, and candied chestnuts, finished with piped chestnut cream.

3h 20m

Easy

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Ingredients

Egg (room temperature, for sponge cake) 2 (about 100 g)

Granulated sugar (for sponge cake) 60 g

Cake flour (for sponge cake) 60 g

Butter (for sponge cake) 10 g

Egg white (for Italian meringue) about 1.7 (50 g)

Water (for Italian meringue) 30 ml

Granulated sugar (for Italian meringue) 100 g

Cake flour (for marking) to taste

Chestnut paste 200 g

Butter (room temperature, for chestnut cream) 60 g

Brandy 20 ml

Heavy cream (for chestnut cream) 60 ml

Candied chestnuts (with skin) 11

Simple syrup (water:sugar = 3:1) 10 ml

Rum 10 ml

Heavy cream (for whipping) 100 ml

Granulated sugar (for whipping) 10 g

Instructions

Make the sponge cake base

Refer to page 44 to make a 15 cm diameter sponge cake, cut into 1 cm thick slices, then use a 5 cm diameter round ring mold to cut into small circles.

Make the Italian meringue

Refer to page 114, use egg whites, water, and granulated sugar to make Italian meringue. Preheat the oven to 100°C.

Pipe meringue and dry-bake

Transfer the meringue into a piping bag and pipe 6 disc shapes and 6 mountain shapes onto parchment paper. Dry-bake in the 100°C oven for about 2 hours until hard and crisp.

Make the chestnut cream

Soften the chestnut paste with a spatula, gradually add the softened butter and mix well, then add the brandy. Separately whip the heavy cream to 60% stiff, fold into the chestnut mixture, transfer to a Mont Blanc piping bag, and refrigerate.

Prepare the garnishes

Reserve 6 candied chestnuts for decoration, cut the remaining into 5 mm cubes. Whip the heavy cream to 70% stiff. Combine the syrup with the rum.

Assemble

Brush the sponge cake slices with the syrup-rum mixture, pipe on whipped cream, top with the disc meringue, pipe more whipped cream, add the chestnut cubes, and place the mountain meringue on top. Finally pipe on the chestnut cream, set a candied chestnut on top, and dust with powdered sugar.