Mont Blanc cake – Chesnut cream

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 …
Category : Desserts and cakes
Difficulty : Confirmed
Servings : 8 people
Preparation time : 1 hr
Cooking time : 2 hrs
Rest time : 1 hr
Total time : 4 hrs
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Mont blanc cake recipe
5 de 1 vote

Mont Blanc Cake – Chestnut cream

Ingredients
  

Meringue :

  • 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

Instructions
 

  • 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.
The video is in French, but you can see the English subtitles.
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