Thursday, 1 May 2014

Mont Blanc

At last, I have made Mont Blanc. A french dessert with a sponge base, meringue center and chestnut cream.
My kids are not a big fans of chestnut puree which is why it took me so long to eventually make these.
I had a tin of chestnut puree sitting in my cupboard for ages and only remembered I had it when I was decluttering it.
Well, which means I might as well make it even though I know the kids won't eat it.
At least it's ticked off my to bake list now.

Feeling very satisfied.....
There are so many different ways to decorate these and I particularly like the ones with the chestnut puree piped into strands and swirling around a meringue.
As usual, my recipes are very simple. I have done some short cuts or you can call it 'cheat proof' ways with this recipe as I haven't got time to prepare everything from scratch.
So a tinned chestnut puree and shop bought meringues are very handy when I want to quickly make a  dessert like this.

Here is the recipe if you want to try and make these too.
 You can make your own chestnut puree and meringues.
Prepare a 7 inch sponge:
3 eggs
90g plain flour
90g caster sugar
30g melted butter
1. Tsp vanilla extract
Whisk eggs with sugar until light and fluffy (to ribbon stage)
Sift flour into 3 batches and fold in carefully until combined.
Mix melted butter & vanilla extract together and pour into the batter.
Fold until all have combined.
Pour batter into a lined 7 inch cake tin and bake in a preheated oven of 180c for 20-25 minutes or until a toothpick comes out clean.
Take out the oven and wait 5 minutes before you remove from the tin, peel off the baking paper and cool on a wire rack.
Chestnut cream:
1 can of chestnut puree with 2. tbsp of icing sugar
50g sweetened whipped cream
12 small meringues
12 pieces of ready to eat chestnuts pieces
Here's the picture tutorial how I assembled 12 individual Mont blanc.

Bake the sponge and divide into 3 layers.
Using a small ring mould that fits over the meringue and leaving 1 cm gap all the way round.
Cut 4 round sponge disc on each layer of sponge.

You will get 12 of these in total. Put aside and prepare the chestnut cream.

I still pass the puree through a sieve to make sure there are not lumps as I don't want my piping nozzle to get blocked when I start piping.
Mash it up until it is smooth.

Add icing sugar and combine.

Add the whipping cream and fold until you get a smooth chestnut cream.
You need a similar nozzle like this but my nozzle is a little small for this.
Still does the job but thicker strands would look better.
Great tip:
Fill a piping bag with the chestnut cream and cut the tip off adding the nozzle on the end and place another piping bag over it then cut off the tip.
This way if your nozzle gets clogged up you can easily remove it without having to empty the whole piping bag full of chestnut cream.
 Pipe around the meringue from the bottom and move your way up to the top.
Pipe generous amount of chestnut cream.  You have more than enough for 12 desserts.

I have used vacuum packed ready to eat chestnuts.
These are really delicious and saves so much time boiling raw ones.


Pop one each on the top of your Mont blanc.


Chill for a few hours to serve.

I sprinkled a little bit of edible gold leaves on top for the extra touch.

These are best consumed on the day, I have left some overnight to taste the quality of the Mont blanc but unfortunately the meringues have half dissolved.


  1. These look gorgeous..I would love to make these but we do not get chestnuts here in there any alternative that I can use?

    1. Hi Malaika, you can make it with sweet potatoes or yam instead. The Japanese makes it using these root veg. You could also add matcha powder or cocoa powder for flavours.

  2. Hi Mandy, this is so awesome and tempting. Healthy at the same time. You have a wonderful weekend ahead and cheers :)

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