Blueberry Jam Mont Blanc Pastry Recipe
Make Blueberry Jam Mont Blanc Pastry Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Puff Pastry Shells
Chestnut Mont Blanc Cream
Blueberry Jam Filling & Glaze
Whipped Cream Layer
Assembly & Garnish
Method
Puff Pastry Shells
- 1
Preheat and prepare
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 2
Cut and shape shells
Unfold each thawed puff pastry sheet on a lightly floured surface. Using a 7 cm (2.75 in) round cutter, cut 8 rounds total (4 bases and 4 tops). For the bases, cut slightly larger rounds if desired. For tops, you may crimp the edges decoratively. Transfer rounds to the prepared baking sheet, spacing 2–3 cm apart.
- 3
Egg wash and bake
Beat the egg with 1 tablespoon water to make an egg wash. Brush the rounds lightly, sprinkle a little granulated sugar on top, and dock the centers of the base rounds with a fork to reduce puffing. Bake for 12–16 minutes, rotating halfway, until golden brown. Remove and cool completely on a rack.
Chestnut Mont Blanc Cream
- 4
Prepare chestnut purée
Place the chestnut purée in a bowl and beat with softened butter, powdered sugar, vanilla, and a pinch of salt until smooth and homogeneous. If the purée is thick, pass it through a fine sieve for extra silkiness.
- 5
Pipeable texture
If mixture is too soft to pipe, chill 15–20 minutes. To achieve the traditional Mont Blanc vermicelli texture, transfer the chestnut cream to a pastry bag fitted with a 4–6 mm round or multi-hole Mont Blanc tip.
Blueberry Jam Filling & Glaze
- 6
Prepare jam
If your blueberry jam is very stiff, warm it gently in a small saucepan over low heat with 1 teaspoon lemon juice, stirring until spreadable but not runny. Remove from heat and let cool slightly.
- 7
Add fresh blueberries
Fold half of the fresh blueberries into the slightly cooled jam to add texture; reserve the rest for garnish.
Whipped Cream Layer
- 8
Whip cream
Chill a metal bowl and whisk (or whisk attachment) for 10 minutes. Pour 200 ml cold heavy cream into the bowl with 20 g powdered sugar and 0.5 tsp vanilla. Whip to soft peaks (do not over-whip). Transfer whipped cream to a piping bag fitted with a plain round tip.
Assembly & Garnish
- 9
Hollow bases slightly
If the baked base rounds have domed centers, gently slice off a thin layer from the top of each base round to create a stable flat well for fillings. Alternatively, press centers lightly to create a small cavity.
- 10
Layer jam
Spoon or pipe about 1 heaping tablespoon (approx. 20–25 g) of the blueberry jam mixture into the well of each pastry base, spreading gently but leaving the edges clear so jam does not seep out.
- 11
Add whipped cream
Pipe a dome of whipped cream (about 1–2 tablespoons) on top of the jam in each base, creating a stable mount for the chestnut vermicelli.
- 12
Pipe chestnut Mont Blanc
Using the prepared chestnut purée in the pastry bag fitted with the Mont Blanc tip, pipe fine strands of chestnut cream in a circular spiral over each whipped cream dome, building height toward the center to create the classic Mont Blanc shape. Continue until each pastry is covered (about 40–60 g chestnut cream per pastry depending on desired height).
- 13
Top and finish
Place the smaller puff pastry tops (if using) at the base as a decorative collar, or leave them off for an open Mont Blanc look. Garnish each assembled pastry with 3–4 fresh blueberries and a light dusting of confectioners' sugar. Sprinkle optional toasted chopped hazelnuts or almond slivers around the base for texture.
- 14
Serve
Serve within 2 hours of assembly for best texture (puff pastry will soften over time). If preparing ahead, assemble components separately and combine no more than 30 minutes before serving.