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 a little time, I had been searching on the web yesterday. On the lookout for new, fascinating tips, inspiring dishes that I have never tested before, to impress my loved ones with. Hunting for quite some time unfortunately could not discover lots of interesting stuff. Just before I wanted to give up on it, I came upon this delicious and simple treat by chance. The dessert seemed so delightful on its photos, it required instant actions.
It absolutely was easy to imagine just how it is created, its taste and just how much my husband might love it. Mind you, it is very easy to delight him in terms of treats. Yes, I am a blessed one. Or maybe he is.Anyways, I got into the webpage: Suncakemom and then followed the detailed instuctions that were accompanied by great pics of the operation. It just makes life quite easy. I can suppose it’s a bit of a hassle to take photographs in the middle of baking in the kitchen because you usually have gross hands so I really appreciate the time and energy she put in for making this blogpost and recipe easily implemented.
With that said I am inspired presenting my own recipes in a similar fashion. Many thanks the thought.
I had been fine tuning the initial formula create it for the taste of my loved ones. I must tell you it absolutely was an awesome success. They enjoyed the taste, the overall look and enjoyed having a delicacy like this in the midst of a hectic week. They basically demanded more, many more. Thus the next occasion I am not going to commit the same miscalculation. I am going to twin the volume to get them delighted.
Mont Blanc Recipe 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.