Mont Blanc with Chestnut Cream

A Classic French Dessert

Indulge in the timeless elegance of Mont Blanc with Chestnut Cream, a classic French treat steeped in history. Named after the snow-capped Mont Blanc, this dessert features a delicate meringue base topped with whipped cream and French sweet chestnut purée (crème de marron). To create this stunning pudding, you'll need a reusable piping bag and a tip—we've chosen a vermicelli tip for the traditional look, but feel free to experiment with other shapes. Perfect for those seeking an authentic French dessert recipe, Mont Blanc is a must-try for any occasion.

Ingredients:

1. For the shortbread biscuit:

• Egg yolks: 2
• Sugar: 120 g
• Unsalted Butter Block Aop Frz - Pamplie: 120 g
• French Wheat Flour: 190 g
• Salt: 1 pinch
• Baking powder: 1 sachet
• Meringues: 4

2. For the whipped cream:

• Single cream: 30 cl
• Icing sugar: 25 g

3. For the chestnut vermicelli:

• Creme Fraiche - Devon Cream Company: 100Ml
• Chestnuts Cream - Corsiglia: 300G
• Chestnuts Paste - Corsiglia: 300G

Preparation:

1. Make the shortbread biscuits: Whisk the egg yolks and sugar in a bowl until they are white. Add the soft butter and mix. Add the flour, salt, and baking powder. Mix until you have a smooth dough. Wrap in cling film and keep in a cool place.   
2. Preheat the oven to 180°C. Roll out the shortcrust pastry to a 5-mm thickness on a sheet of baking paper. Cut out round or star shapes from the pastry using cookie cutters.   
3. Place them on a baking tray lined with baking paper and bake for 15 minutes. Leave to cool.
4. Make the chestnut vermicelli: Place the chestnut paste in a bowl and whisk it to incorporate some air. Add the chestnut cream and beat for another 10 minutes. Soften the mixture with the single cream. Place the mixture in a piping bag fitted with a vermicelli tip.   
5. Set aside in the refrigerator until ready to serve.
6. Whip the cream with an electric whisk. Add the sugar little by little.
7. Arrange a few pieces of meringue on the shortbread biscuits. Add a spoonful of whipped cream on top.
8. Pipe the chestnut vermicelli over the whipped cream in a swirling pattern.

Enjoy your homemade Mont Blanc!