Mont Blanc Pastry Recipe
Make Mont Blanc Pastry Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chestnut Purée and Syrup
Meringue Nests (or crisp tartlet bases)
Chestnut Whipped Cream
Garnish
Method
Chestnut Purée and Syrup
- 1
Prepare chestnuts
If using whole cooked chestnuts (not candied), peel skins and any inner brown membrane. Roughly chop chestnuts and reserve.
- 2
Cook with sugar and water
Combine 400 g chestnuts, 80 g sugar and 80 ml water in a small saucepan. Bring to a gentle simmer over medium-low heat and cook, stirring occasionally, until chestnuts are very tender and liquid has reduced slightly, about 10–12 minutes.
- 3
Blend to purée
Transfer the hot chestnuts and remaining liquid to a blender or food processor. Add 1 tsp vanilla, a pinch of salt and 1 tbs rum or cognac if using. Blend until very smooth, scraping down the sides. If the purée is too thick, add up to 2–3 tbs warm water to reach a pipeable consistency. Taste and adjust sugar or alcohol.
- 4
Strain for silkiness (optional)
For an extra-smooth vermicelli, press the purée through a fine-mesh sieve. Return to a bowl, cover and cool to room temperature, then refrigerate until needed.
Meringue Nests (or tartlet bases)
- 5
Preheat oven
Preheat oven to 120°C (250°F). Line two baking sheets with parchment paper.
- 6
Whip egg whites
In a clean, dry bowl, whisk 3 egg whites with 0.25 tsp salt until foamy. Gradually add 150 g granulated sugar, a tablespoon at a time, while continuing to beat until glossy, stiff peaks form. Beat in 0.5 tsp vanilla and 1 tsp cornstarch to stabilize.
- 7
Pipe or spoon nests
Transfer meringue to a piping bag fitted with a plain or large round tip. Pipe 6 small circular nests (about 7–8 cm / 3 in diameter) on the prepared sheets, building a slight rim to hold filling. Alternatively, spoon meringue and shape with a spatula.
- 8
Bake
Bake at 120°C (250°F) for 60–75 minutes until meringues are dry and can be lifted off parchment. Turn oven off and allow meringues to cool inside oven for 1 hour to prevent cracking, then remove and cool completely.
Chestnut Whipped Cream
- 9
Chill equipment
Chill a mixing bowl and beaters in the refrigerator for 10–15 minutes to help whip the cream.
- 10
Whip cream
Pour 400 ml cold heavy cream into the chilled bowl. Add 40 g powdered sugar and 0.5 tsp vanilla. Whip on medium-high speed until soft peaks form.
- 11
Incorporate chestnut purée
Gently fold 200 g of the prepared chestnut purée into the whipped cream until evenly combined and smooth. Taste and adjust sweetness with a little extra powdered sugar if needed. Transfer the chestnut cream to a piping bag fitted with a medium round tip for assembly.
Assembly and Garnish
- 12
Fill meringue bases
Place each cooled meringue nest on a serving plate. Pipe or spoon about 1–2 tbs of plain whipped cream or a thin layer of the chestnut whipped cream into the center to build a small mound and stabilize the vermicelli.
- 13
Pipe chestnut vermicelli
Transfer the remaining chestnut purée (set aside about 200 g used earlier; total purée should be about 400 g) to a piping bag fitted with a small multi-hole Mont Blanc tip or a fine round tip (2–3 mm). Pipe long, thin strands of chestnut purée over and around the cream mound, working in circles from center outward, building up a mound that resembles a little mountain. Continue until each pastry has a generous, fluted covering.
- 14
Top and finish
Place one whole candied chestnut on the peak of each Mont Blanc. Lightly dust with a little unsweetened cocoa powder or powdered sugar. Chill assembled pastries for 15–20 minutes to set, but serve within a few hours to preserve meringue crispness.
- 15
Storage note
Mont Blancs are best enjoyed the day they are assembled. Keep refrigerated in an airtight container for up to 24 hours; long storage will soften the meringue.