Mont Blanc (Cream/Chestnut/Meringue)
Submitted by Rmanda
Mont Blanc dessert: a crisp meringue base ringed with piped vanilla-chestnut puree vermicelli and crowned with vanilla cream and grated dark chocolate. The classic French patisserie centerpiece.
YIELD
10 servingsPREP
1 hrsCOOK
1 hrsREADY
2 hrsMont Blanc is named for the snow-capped Alpine peak and the dessert builds itself the same way: a crisp meringue foundation, a fluffy white peak of whipped cream, and threads of chestnut puree piped over the outside like winter alpine forest. It’s a showpiece dessert, the kind you build a holiday dinner around.
The meringue is dried low and slow rather than properly baked. You want it ivory white and crackling-dry, not toasted brown. If yours starts taking color, the oven is too hot. Drop the temperature and crack the door for a couple minutes.
Fresh chestnuts are a labor of love. The boil-and-peel method in the directions is the easiest way. Score the shells, roast them just enough to dry the skins, then rub them off in a kitchen towel. The vanilla bean simmered with the peeled nuts is the trick that makes this version taste markedly better than ones using canned puree alone. If you do go with canned, the recipe gives you the shortcut.
The piping is what makes this a Mont Blanc and not just an Eton mess. Use the thinnest plain tip you’ve got. The chestnut threads should look like a bird’s nest, fine and crisscrossing.
Chef Tips
- Bring egg whites to room temperature for max volume. Cold whites whip slower and don’t reach the same stiff peak.
- Pipe the meringue, don’t spread. Piped bases bake more evenly and give cleaner edges.
- Assemble at the last possible moment. The whipped cream weeps and the meringue softens within an hour or two.
- Store unassembled meringues in an airtight tin for a few days. They keep beautifully on their own.
Variations
- Add a splash of dark rum or bourbon to the chestnut puree for boozy depth.
- Swap the grated semisweet chocolate for shaved bittersweet for a more adult finish.
- Use canned chestnut puree to cut the labor in half for a weeknight-feasible version.
Ingredients
Directions
FOR MERINGUE: Preheat oven to 250 degrees Fahrenheit.
Grease a baking sheet, sprinkle with flour, and mark 1 9-inch circle or 10 3 to 5 inch circles (this may require more than one baking sheet)
In large bowl, beat egg whites with salt until foamy.
Add cream of tartar and beat until soft peaks form.
Beat in 2 tablespoons sugar until mixture holds long, stiff peaks when beater is lifted.
Fold in remaining sugar and vanilla.
Place in pastry bag fitted with ½-inch plain tube and pipe 1 large round or 10 small ones onto prepared sheet.
Bake 1 hour or until meringue is firm to the touch.
If meringue(s) brown during baking, reduce heat.
Transfer meringue(s) to rack and let cool.
FOR CHESTNUT PUREE: Peel chestnuts using small, sharp knife and leaving inner skin.
Preheat oven to 375℉ (190℃) Fahrenheit.
Place chestnuts in shallow heatproof dish and bake 10 to 15 minutes, or until skin dries and peels off easily.
Rub nuts in rough cloth to remove skins.
Place peeled nuts in saucepan with vanilla bean and water to cover and bring to a boil over high heat.
Reduce heat, cover and simmer 25 to 30 minutes, or until very tender.
Remove vanilla bean (it may be washed and reused.)
Drain chestnuts, then put through food mill or sieve, or in food processor, and puree.
Briefly boil together ¾ cups water and sugar to make thin sugar syrup, then set aside to cool.
When cool, beat enough syrup into chestnut purée to make it thin enough to pipe through pastry bag but still thick enough to hold its shape.
If using canned purée, sweeten to taste, making sure it is thin enough to be piped.
Fit pastry bag with ⅛ inch plain tube and fill with puree.
Beat cream until stiff, then add sugar to taste and vanilla.
Beat egg white in separate bowl until stiff peaks form, then fold into cream.
Place cream mixture into pastry bag fitted with star tip.
Arrange meringue(s) on serving platter and pipe chestnut purée in bird’s nest shape around edge of meringue.
Pipe cream mixture in center, piling it high.
Sprinkle grated chocolate over whipped cream and chill until serving time.
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