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    Set of 8 Exoglass® Round Plain Pastry Cutters
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          • Mont-blanc
            • Mont Blanc

    Mont Blanc

    Mont Blanc
    Mont Blanc
    Mont Blanc
    Mont Blanc
    Serves: 10
    Time: 3 hours
    Difficulty:
    Published on : Nov 26, 2014
    Author: Chef Philippe
    15 ratings
    0 comments
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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
    • Utensils:
    • Kitchenaid K45 stand mixer
    • Matfer Professional Whisk
    • Excellence Saucepan
    • 'Comfort' XL Disposable Piping Bags
    • Copolyester plain piping nozzle
    • Silpat® Non-Stick Baking Mat
    • Silichef® XL Non-Stick Perforated Baking Sheet
    • Stainless steel whisk
    • Paper film
    • Stainless Steel Mixing Bowl
    • Maïzena Corn Starch
    • Mini Tartlets Mould
    • 'Comfort' XL Disposable Piping Bags
    • Codineige Decorating Sugar Powder

    Method for Mont Blanc:

    1

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

    2

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

    3

    Add the castor sugar.

    4

    Combine with a whisk to incorporate the castor sugar.

    5

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

    6

    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.

    7

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

    8

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

    9

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

    10

    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.

    11

    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.

    12

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

    13

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

    14

    ... then add the icing sugar...

    15

    ... almond powder...

    16

    ... salt...

    17

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

    18

    ... the beaten eggs...

    19

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

    20

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

    21

    ... 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.

    22

    For the crème pâtissière: Organise all the necessary ingredients.

    23

    Cut the vanilla pod in half, lengthwise.

    24

    Blanch the egg yolks and sugar with a whisk.

    25

    Add the cornflour.

    26

    Combine well with a whisk.

    27

    Bring the milk to a boil.

    28

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

    29

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

    30

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

    31

    Add the butter, cut into cubes.

    32

    Combine until thoroughly incorporated.

    33

    Transfer the preparation into a large dish...

    34

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

    35

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

    36

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

    37

    ...sift the icing sugar and cornflour.

    38

    In a separate bowl, soften the butter.

    39

    Add the icing sugar, the sifted cornflour...

    40

    ... and the almond powder.

    41

    Add the whole egg. Combine well.

    42

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

    43

    Combine well with a whisk.

    44

    Add the rum. Combine and set aside.

    45

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

    46

    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.

    47

    Repeat this operation to fill all the pastry shells.

    48

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

    49

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

    50

    When cooked, remove from the oven...

    51

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

    52

    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...

    53

    ... until you obtain a firm whipped cream.

    54

    Scoop the whipped cream into a piping bag fitted with a fluted nozzle (diameter 10mm).

    55

    Place one dry meringue on top of each tartlet.

    56

    Pipe some Chantilly cream around each meringue...

    57

    ... and coat it completely...

    58

    ... finishing with a big swirl on top. Reserve in the fridge.

    59

    For the chestnut cream vermicelli: Organise all the necessary ingredients.

    60

    In the stand mixer, combine the three chestnut preparation until you obtain a homogeneous consistency, without lumps.

    61

    Scoop the preparation into a piping bag fitted with a small nozzle (diameter 3 or 4mm)...

    62

    ... and coat the whipped cream with vermicelli of chestnut cream.

    63

    Repeat for all the Mont Blanc cakes. You should not see whipped cream through the coat of chestnut vermicelli.

    64

    Sprinkle with Codineige (moisture-resistant icing sugar).

    65

    On top of each cake, arrange a marron glacé...

    66

    ... cut in half.

    67

    Finish with a few gold flakes for a sophisticated effect.Reserve in the fridge until ready to serve. Enjoy!

    Chef Philippe also recommends:

    Chocolate, Praliné & Chestnut Millefeuille
    Chestnut Yule Log

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    Available in our boutique
    Gold Leaf Flakes 200mg - Meilleur du Chef
    € 43.90
     1 rating
    Available in our boutique
    Bourbon Vanilla Pods (x 2)
    € 9.90 € 8.50
    Special offer
     10 ratings
    Available in our boutique
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    € 12.30
     3 ratings
    Available in our boutique
    Codineige Decorating Sugar Powder - 350g - Marguerite
    € 4.50
     29 ratings
    Available in our boutique
    Superfine Icing Sugar - 1kg
    € 3.50
     23 ratings
    Available in our boutique
    Baking Powder - 1kg - Louis François
    € 8.95
     2 ratings
    Available in our boutique
    Chantifix Whipped Cream Stabilizer - 1kg - Louis François
    € 29.95
     3 ratings
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    White Flour T45 - 1kg
    € 1.40
    Available in our boutique
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    € 2.50
     1 rating
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    Stainless steel whisk - 25cm - Saint Romain
    € 11.05
    Available in our boutique
    Mini Tartlets Mould - 60 x 40cm - Ø 4.2cm (60 cavities) - Flexipan
    € 105.50
    Available in our boutique
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    € 13.90 € 11.90
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     350 ratings
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    Excellence Saucepan - Ø 28cm - Matfer
    € 72.90
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    Stainless Steel Mixing Bowl - Ø 30cm - Matfer
    € 27.50
     1 rating
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    Copolyester plain piping nozzle - U12 (Ø 15mm) - Matfer
    € 3.35
    Available in our boutique
    Matfer Professional Whisk - 30cm - Matfer
    € 17.35
     15 ratings
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    Silichef® XL Non-Stick Perforated Baking Sheet - 42 x 32cm
    € 34.90 € 31.90
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     14 ratings
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    'Comfort' XL Disposable Piping Bags - 59cm (x 10) - Matfer
    € 3.90
     76 ratings
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    'Comfort' XL Disposable Piping Bags - 46cm (x 100) - Matfer
    € 20.26
     98 ratings
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    Kitchenaid K45 stand mixer - Kitchenaid K45 - whole set - Kitchenaid
    € 720.00 € 519.00
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     18 ratings
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    Blanched Almond Flour - 1kg
    € 13.90
    Available in our boutique
    Tahitian Vanilla Flavouring - Water soluble - 58ml - Selectarôme
    € 3.90
     8 ratings
    Blanching
    Beating egg yolks. Refers to the vigorous beating of a mixture of egg yolks and caster sugar until it becomes light and fluffy.
    Sift, to
    To pour a substance (flour) through a sieve in order to remove lumps.