Mont Blanc cake chestnut cream is a classic often appreciated by gourmands ! This is a slightly melting shell of meringue, topped with a whipped cream with mascarpone and vanilla, all covered with a delicious chestnut cream, a program to enjoy with family or friends. So do not hesitate because this Mont-Blancs recipe is easy to make …
Mont Blanc Cake – Chestnut cream
- 180 g egg whites
- 195 g caster sugar
- 170 g icing sugar
Mascarpone whipping cream :
- 20 cl whipping cream
- 80 g mascarpone
- liquid vanilla
Chestnut cream :
- 300 g chesnut paste
- 300 g chestnut cream
- 50 g butter
- 1 vs. to s. dark rum
- To cook these mont blanc cake chestnut cake, whip the whites, which have to be at room temperature by using an electric whisk, and add a bit of caster sugar at the same time.
- When the whites are almost whipped, that they form a stiff peak and large furrows, start adding the rest of caster sugar progressively.
- Keep whisking for 2 to 3 minutes until the complete melt of the sugar in order to obtain a nice meringue.
- Sieve the powdered sugar over the meringue and mix with a spatula to obtain a homogeneous meringue.
- On a sheet of greaseproof paper, trace 8 diameter circles, then put the meringue inside them with a pastry bag without tip.
- Bake the meringues for 2h in a 90°C oven. Turn off your oven and leave the meringues inside to rest.
- As for the mascarpone chantilly cream, put the liquid cream, the mascarpone, the caster sugar and the vanilla in the cold tank.
- Start whipping at low speed, then progressively speed up to obtain a nice stiff chantilly cream. Be careful to not whip too long in order not to make some butter out of it.
- With a pastry bag without tip, make a nice ball of chantilly on each meringue, then with a little spatula, make the chantilly conical. Put them inside the refrigerator.
- Put the chestnut paste, chestnut cream, the softened butter and the rhum in the whisk bowl.
- Mix quickly enough, with a flat whisk, to obtain a both stiff and soft cream.
- Put this cream in a spiral shape all around the chantilly, using a pastry bag fitted with a tip with 7 to 9 tiny holes and which is called “douille à vermicelles”.
- Flour the Mont-blancs with powdered sugar and serve. You can also scatter some pieces of marron glaces.
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