Chestnut puree is something unique, something precious that is not meant to be average but a special one. Mount Blanc dessert is even more of that!
As I most recently have some time, I was surfing on the internet last week. Trying to get fresh, intriguing tips, inspirational meals that I’ve never used before, to astonish my family with. Looking for a long time unfortunately couldn’t discover too many interesting things. Just before I wanted to give up on it, I came upon this yummy and easy dessert simply by chance. It looked so mouth-watering on its snapshot, that called for urgent actions.
It had been not difficult to imagine the way it’s made, how it tastes and how much my husband might love it. Actually, it is very easy to impress the man when it comes to cakes. Anyways, I got into the website: Suncakemom and simply used the step by step instuctions which were combined with nice photographs of the operation. It just makes life less difficult. I could imagine that it’s a slight effort to take photographs down the middle of baking in the kitchen because you most often have sticky hands so I highly appreciate the time and effort she placed in to make this post .
That being said I am empowered to present my own, personal recipes in a similar fashion. Many thanks the concept.
I was fine tuning the original formula to make it for the taste of my loved ones. I can mention it turned out an awesome success. They prized the flavor, the overall look and enjoyed having a sweet like this during a lively workweek. They basically requested even more, many more. So the next time I am not going to commit the same mistake. I’m likely to multiply the quantity .
Mont Blanc Dessert was first invented by SunCakeMom
Cook the chestnut with one of the above mentioned methods.
Meanwhile the chestnut is getting ready prepare the meringue. Beat two egg whites until hard peaks form. Beat the lemon juice and honey with it.
Fill the egg whites into a piping bag or tool and create 1½” / 4cm diameter and 2″ / 5 cm high meringues. Or something similar to that.
Place them in the oven until golden brown color starts to appear on the edges. It takes about an hour on 225°F / 105°C
Meanwhile the meringues are getting ready peel the chestnuts.
Transfer them into a pot with two cups of water.
Cook the chestnuts for 20 minutes on low heat then place them into a food processor. Refill the water if necessary.
Puree them well. Add water to the puree if required to get a solid paste that will be able squeeze through the piping bag. It will get more solid when cooled down but mind not to get it runny.
For best results the puree should be pressed through a sieve as to not block the piping bag when making the mountain side but if we feel lucky just skip this step.
Start making the base for the Mount Blanc by mixing together the flour, baking powder, butter and egg by hand.
If the mixture feels dry just add more butter, milk or water to it in tiny amounts until it gets together into a ball.
If there is time, put the dough into the fridge to chill a bit. If time is short start making the base by rolling out the dough into a lightly floured surface.
Cut the base out by a cookie cutter, special tool made for this task only. Or with a large cup.
Place them into the oven until golden brown. This takes about 10 – 15 minutes in a 350°F / 180°C oven.
While the cookies are cooling whip cream with sweetener and vanilla then fill it in a piping bag.
When the cookies are cool enough place the meringue in the middle.
Start applying the cream around the meringue with the piping bag in a spiral from the bottom to the top.
When the cream is done, fill a piping bag with the chestnut puree and pray that it won’t block the piping head.
Apply the chestnut cream in the same spiral form around the cream.