Mont Blanc

Serves: 10

Time: 3 hours

Difficulty:

Published on : Nov 26, 2014

Author: Chef Philippe

15 ratings

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Ingredients for 10:

For the Swiss meringue:
150g egg whites
300g castor sugar
For the almond rich shortcrust pastry:
120g unsalted butter, soft
80g icing sugar
50g eggs
30g almond meal
210g flour
A generous pinch of salt
2g liquid vanilla extract
2g baking powder
For the crème pâtissière :
25cl milk
1/2 vanilla pod
3 egg yolks
50g castor sugar
20g cornflour
25g unsalted butter
For the almond cream:
60g unsalted butter
60g icing sugar
60g almond meal
1 whole egg
7g cornflour
100g crème pâtissière
5cl dark rum

For the Chantilly cream:
30cl whipping cream (35% fat)
50g sugar
6g whipped cream stabilizer (Chantifix)
For the chestnut cream vermicelli:
120g chestnut paste
260g chestnut purée
140g chestnut spread
5cl rum or whisky
For the finish:
Marrons glacés (glazed candied chestnuts)
20g Codineige (moisture-resistant icing sugar)
Gold flakes

Method for Mont Blanc:

Before starting this Mont Blanc recipe, make sure you have organised all the necessary ingredients.

For the meringues: Pour the egg whites in the stand mixer bowl.

Add the castor sugar.

Combine with a whisk to incorporate the castor sugar.

Place the recipient over a bain-marie prepared in a saucepan.

Whisk the preparation until hot. When touching the preparation with the tip of your finger, you should feel a stinging sensation due to the heat. Watch the intensity of the heat, as it could cause the egg whites to coagulate.

Place the recipient in the food mixer and beat...

... until you obtain a meringue. Continue beating until the meringue is cold. The Swiss meringue is now ready.

Scoop the meringue into a piping bag fitted with a plain nozzle.

Pipe the meringues on a Silpat baking mat, into small discs with a diameter of about 4.5cm and a thickness of 1 or 2cm.

Transfer the baking sheet into the oven and bake at 80-100°C (gas 1/4) for at least 1.5 hours. For example, you can set your oven on 1.5 hours, then once it is turned off, let the meringues dry in the oven overnight. These dry meringues will keep well in an airtight container.

For the almond rich shortcrust pastry: Organise all the necessary ingredients.

Place the soft butter into the stand mixer recipient...

... then add the icing sugar...

... almond powder...

... salt...

... a few drops of liquid vanilla extract...

... the beaten eggs...

... and the flour. Make sure you add the ingredients in the order mentioned above.

Combine in the stand mixer, starting at low speed then gradually increasing the speed...

... until the dough has a homogeneous consistency. Make sure you do not knead the pastry too much. Reserve in the fridge for at least 30 minutes.

For the crème pâtissière: Organise all the necessary ingredients.

Cut the vanilla pod in half, lengthwise.

Blanch the egg yolks and sugar with a whisk.

Add the cornflour.

Combine well with a whisk.

Bring the milk to a boil.

When it starts boiling, pour over the egg, sugar and flour mixture. Combine well.

Transfer the preparation into the saucepan used to boil the milk.

Cook for a few minutes over medium heat, stirring constantly until thick.

Add the butter, cut into cubes.

Combine until thoroughly incorporated.

Transfer the preparation into a large dish...

... and spread to a thin layer...

... then place a sheet of cling film. in direct contact with the surface of the cream. Let cool.

For the almond cream: In a mixing bowl...

...sift the icing sugar and cornflour.

In a separate bowl, soften the butter.

Add the icing sugar, the sifted cornflour...

... and the almond powder.

Add the whole egg. Combine well.

Add 100 grams of the crème pâtissière you prepared earlier (it should be cold).

Combine well with a whisk.

Add the rum. Combine and set aside.

For the pastry cases: Roll out the almond rich shortcrust pastry.

Cut small discs of pastry and line the cavities of a Flexipan silicone mould. Fill each pastry shell with almond cream. I recommend using a piping bag for an easier operation.

Repeat this operation to fill all the pastry shells.

Bake at 180°C (gas 4), preferably in a fan-assisted oven...

... for about 15 or 20 minutes, until the pastry and the surface of the cream are golden.

When cooked, remove from the oven...

... then release the tartlets and let cool on a perforated baking sheet.

For the Chantilly cream: In a bowl, combine the castor sugar and whipped cream stabilizer. Add the powder mixture to the whipping cream and whisk...