Mont Blanc Chestnut Dessert
A classic French dessert, Mont Blanc features chestnut puree piped onto meringues, then crowned with whipped cream.
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Instructions
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Preheat oven to 250 F. Line a baking sheet with parchment paper and trace 1 (9-inch) circle or 10 (3 1/2-inch) circles.
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Beat egg whites with salt until foamy, then add cream of tartar and beat to soft peaks.
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Gradually beat in 2 tablespoons sugar until stiff peaks form, then carefully fold in the remaining sugar and vanilla extract.
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Pipe the meringue onto the prepared baking sheet.
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Bake for 1 hour or until firm, reducing heat if browning, then cool on a rack.
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Preheat oven to 375 F. Peel chestnuts, leaving inner skin, and place in an ovenproof dish.
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Bake chestnuts for 10 to 15 minutes, then rub them with a cloth to remove the inner skins.
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Place peeled chestnuts in a saucepan, cover with water, and add the vanilla bean. Bring to a boil, then simmer for 25 to 30 minutes until tender; remove vanilla bean.
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Meanwhile, combine 3/4 cup water and 1/3 cup sugar in a small saucepan and boil to make a syrup, then cool.
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Drain chestnuts and puree until smooth. Gradually add the cooled syrup, 1/4 cup at a time, until the puree is thin enough to pipe but still holds its shape.
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Fill a pastry bag fitted with a 1/8-inch plain tube with the chestnut puree.
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Beat cold cream with 1 to 2 tablespoons sugar and 1 teaspoon vanilla extract until stiff.
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Separately, beat pasteurized egg white until it forms a stiff peak, then fold it into the cream mixture.
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Fill a pastry bag fitted with a star tip with the cream mixture.
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Arrange the meringue(s) on a platter. Pipe the chestnut puree in a bird's nest shape around the edge of the meringue.
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Pipe the cream mixture into the center, piling it high.
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Sprinkle with grated chocolate and chill until serving; dust with confectioners' sugar just before serving.