Chestnut And Meringue Mont Blanc Recipe
If you know anything about the Parisian patisserie scene, you'll have definitely heard of Angelina's. And, if you know anything about the legendary Angelina cafe, you'll know that their most famous dessert is the Mont Blanc. This dessert comprised primarily of chestnuts, cream, and meringues is so named due to its resemblance to Europe's highest mountain peak and originated in France in the mid-19th century.
This version of the famous French patisserie created by Tasting Table recipe developer Jennine Rye is made using homemade meringue, softly whipped cream, silky smooth chestnut purée, and a sweet, light vanilla cake base. While this recipe does take a little more work, it is well worth the extra effort and the finished product will be sure to impress your guests. Although chestnuts are seasonal, it is possible to buy ready-cooked chestnuts all year round so there's no stopping you from enjoying this delicious and refined dessert whenever the cravings hit.
Gather the ingredients for this chestnut and meringue Mont Blanc recipe
To begin this mont blanc recipe, first you will want to gather the ingredients. Luckily, many of the items you will need for this dish are actually kitchen staples. You will require flour, baking powder, salt, butter, sugar, eggs, vanilla extract, milk, precooked chestnuts, confectioners sugar, and whipping cream. Additionally, you may want to use cream of tartar and cocoa nibs in your recipe, though these ingredients are optional.
If you want to make this dessert but don't have the time to make each component of the dish from scratch, don't worry, it is possible to speed up the process and still enjoy this dessert by using shop bought meringues and shop bought vanilla cake.
Make the meringues
The first component of this dish that you will want to create are the meringues. To do this, you will need to add egg whites to a stand mixer or a large bowl. Beat the egg whites on high until they are foamy, and then gradually add granulated sugar a spoonful at a time. Once the sugar has all been incorporated, allow the mixture to be beaten until it no longer feels grainy between your fingertips. The completed mixture should be stiff and glossy.
Transfer the finished meringue mixture into a piping bag with a large round nozzle, and then pipe small rounds of meringue onto a prepared baking sheet. Bake the meringues for 30 minutes and then turn off the oven and allow them to cool completely before opening the door. This method will result in perfectly cooked meringues.
Make the chestnut paste
Once the meringues are baked, it is time to create the chestnut paste. If you are using ready-cooked chestnuts this step is very simple. All you need to do is add the chestnuts to a food processor along with the confectioner's sugar and water, and then blend everything together until a smooth paste has formed. To make sure it is extra smooth, press the purée through a fine mesh sieve to remove any remaining lumps, then cover the chestnut paste and set it to one side.
Make the vanilla cake base
To make the vanilla cake base, preheat your oven and prepare a sheet pan. Then beat butter and sugar together until it is creamed, before beating in the eggs and the vanilla extract. Mix together the flour, baking powder, and salt in a separate bowl before incorporating it with the butter and sugar mixture. Finally, stir in the milk, before spreading the cake batter thinly onto the prepared sheet pan. Bake the cake until it has risen and springs back to the touch, then allow it to cool completely. To cut it into circles to use for your Mont Blanc bases, use a cookie cutter to cut 8 perfect circles from your vanilla sponge.
Whip the cream
The final component you will need to prepare for your Mont Blanc cakes is the whipped cream. Before starting to whip the cream, add a spoonful of confectioner's sugar; this provides a little extra sweetness and it also helps to stabilize the cream. Whip the cream according to your favorite method, either using a balloon whisk, an electric whisk, or a stand mixer. Once the cream is whipped you will be ready to create your Mont Blancs.
Assemble the Mont Blanc cakes
It is now time to assemble your Mont Blanc cakes. Pipe a small amount of whipped cream into the centre of each cake round, and then top with a meringue. Pipe another small amount of whipped cream on the top of the meringue to bring the cake to a peaked shape. Then, transfer the cakes one at a time to a cake turntable, and pipe the chestnut paste around the edges of the cake, using a small nozzle, building it up into a cone shape, or a "mountain" shape. Don't worry too much about making it perfect, after all, mountains are known for their unique shapes. Top with cocoa nibs if you would like, and liberally dust with icing sugar just before serving.
- 1 ½ cups plain flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar, divided
- 4 large eggs, room temperature, divided
- 1 teaspoon vanilla extract
- 3 tablespoons whole milk
- 12 ounces whole cooked chestnuts
- ½ cup + 1 ½ tablespoons confectioners sugar, divided, plus extra for dusting
- 1 ½ cups whipping cream
- ¼ teaspoon cream of tartar
- Cocoa nibs, to decorate
- To make the meringues, preheat the oven to 300 F. Using two of the eggs, separate the egg yolks from the egg whites. Store the egg yolks in the fridge in a sealed container for another recipe.
- Using a stand mixer or a handheld whisk, add the two egg whites to a clean bowl and then add the cream of tartar if using. Beat the egg whites on high until they are foamy, and then gradually add ½ cup of granulated sugar to the bowl, one tablespoon at a time. Beat the mixture thoroughly for at least 30 seconds between each addition. The meringue mixture is ready when it forms stiff peaks, and no longer feels grainy when rubbed between your finger and thumb.
- Transfer the meringue mixture to a piping bag fitted with a large, round nozzle, and then pipe out small cones of meringue onto a prepared baking tray. The base of the meringues should be roughly 1 ½ to two inches wide.
- When the meringues are placed into the oven, drop the temperature immediately to 275F and let them cook for 30 minutes. Then turn off the oven and leave the meringues to sit in the oven until it is cold (around 3 hours).
- To make the chestnut paste add the whole cooked chestnuts to a food processor along with the cream, ½ cup of confectioner's sugar, and 4 tablespoons of cold water. Blend everything until it is smooth, and then press the chestnut mixture through a fine mesh sieve to remove any remaining lumps. Cover and set to one side.
- To make the vanilla cake base, preheat the oven to 350 F and line a 9 x 13 inch baking sheet with baking paper.
- Sift together the flour, baking powder, and salt in a medium-sized bowl.
- Using a stand mixer or electric whisk, beat ½ cup of granulated sugar and the butter together for 3 to 4 minutes until it is thoroughly creamed. Beat in the two eggs and the vanilla extract.
- Add half of the flour mixture to the mixer and beat until just combined. Then add the milk and mix everything again, before adding the remaining flour. Fold everything together until it is just combined, and then spread it onto the prepared baking sheet.
- Bake the cake base for 20 minutes, until it is risen and springs back to the touch. Remove it from the oven and set it aside to cool completely.
- Add the whipping cream to a bowl or stand mixer, along with 1 ½ tablespoons of confectioner's sugar. Beat the cream and sugar until it is just whipped.
- Using a 2 ½ inch round cookie cutter, cut out eight circles from the cooled vanilla cake; these cake rounds will serve as the base for your Mont Blancs.
- To assemble the cakes, transfer the whipped cream to a piping bag with a large round nozzle, and transfer the chestnut mixture to another piping bag with a small round nozzle.
- Start by piping a tablespoon of cream into the center of each cake round, and then place a meringue on top. Finish by piping another small swirl of cream on top of the meringues.
- Place one of the cakes onto a cake turntable and then slowly pipe the chestnut purée around the cream and the meringue, to eventually make a cone shape concealing them inside the cake. These do not need to be perfectly formed, as they are meant to resemble a mountain top.
- Repeat this process with all of the cake bases. Finish off by sprinkling the Mont blancs with a dusting of confectioners sugar, and add a few cocoa nibs to the tips of each cake if desired.
| Calories per Serving | 574 |
| Total Fat | 28.7 g |
| Saturated Fat | 16.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 173.8 mg |
| Total Carbohydrates | 72.8 g |
| Dietary Fiber | 0.6 g |
| Total Sugars | 35.6 g |
| Sodium | 292.7 mg |
| Protein | 7.5 g |
