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This is a simple recipe for Mont Blanc, the most delicious chestnut dessert.
In this variation, a velvety white chocolate cream and some Savoyard biscuits are combined with an easy chestnut cream.
- What is Mont Blanc?
- How to make chestnut cream
- Medical prescription
Whenever chestnuts are in season and especially around holidays like Thanksgiving or Christmas, all I want to do is make as many chestnut recipes as possible.
If I want to use them in a savory recipe I often add them cookedhoney-balsamic pan-glazed chicken with dried fruit. Another great recipe is mineGreek stuffed chicken with rice and chestnuts.
As for dessert,a Mont Blanc in a glassit is the first sweet chestnut I will make.
I usually (if not all) use already cooked chestnuts and sweet chestnut puree from the store, so this dessert really can be made any time of the year.
But especially as the holidays approach, my craving for chestnuts intensifies, probably because I consider them a festive ingredient.
I admit there is something very nostalgic and warm about eating freshly boiled or roasted chestnuts, but every time I try to make them at home I throw away almost half of them.
So personally, I think it's best to just buy the cooked ones that come in a vacuum sealed plastic bag. However, if you want to bake them yourself, shelovesbiscotti.com has you covered5 easy steps for roasted chestnuts in the ovenwhich will surely be useful to you.
What is Mont Blanc?
Mont Blanc is probably the most famous chestnut dessert. It consists of a thin pie crust topped with a dome of whipped cream and then topped with chestnut puree in thin vermicelli form.
AccordingLicense Atlas comIt is named after Mont Blanc, the highest mountain in the Alps shared by Italy and France, because the powdered sugar sprinkled on top makes it look like a snow-capped mountain.
Mont Blanc is particularly popular in France and Switzerland. It is believed that the recipe was created by confectioners Angelina at the beginning of the 20th century (Angelina is a famous French pastry shop). Others claim it originated in Italy. You can read more herearticlewikipedia.com door.
In recent years, it has also gained popularity in Japan. So in addition to the French and Swiss recipes, you can also find many Japanese variations, many of them with matcha, strawberry and sweet bean puree.
This classic sweet chestnut recipe features a pie base as a base that is topped with whipped cream and then topped with sweet chestnut puree. Sometimes a meringue base is used instead of a pie crust.
In my variation made in a glass, I use store-bought Savoyard cookies (aka ladyfingers), white chocolate cream, and chestnut cream made with chestnuts and sweet chestnut paste.
The white chocolate complements the chestnut flavor perfectly and creates a beautiful dessert.
What does this Mont Blanc taste like?
This Mont Blanc has a sweet and warm nutty flavor of the chestnut cream complemented by the floral flavor of the white chocolate custard.
The cocoa butter flavor of the white chocolate, accentuated by a little vanilla, goes perfectly with the chestnuts and makes this dessert one of a kind.
How to make chestnut cream
I experimented a lot with the chestnut cream because I wanted it to be delicious, with real, deep chestnut flavor and easy at the same time. So the recipe I came up with is made with both cooked/roasted chestnuts and sweet chestnut pulp.
Because the spread itself is too sweet for this recipe and the roasted chestnuts as a puree (without adding the chestnut spread), they lack intensity.
In the end, the easiest and tastiest solution was to process equal parts roasted chestnut and sweet chestnut paste and correct the texture by adding as much water as needed to make this cream smooth and spreadable.
I think you can also use milk instead of water, but I haven't tried it.
Instead of cooked chestnuts you can also use the same amount (by weight) of unsweetened chestnut puree, but since the puree is not 100% chestnut (it also contains some water) you may not need all the 4 tablespoons of water this recipe calls for. in the.
So gradually add the water until you have the desired consistency.
Calories depend on the size of the glass.
The glasses you see in the pictures were enough for 5 servings, but these servings were quite large. I suggest serving this dessert in ⅔ cup (180 ml) or half cup (125 ml) glasses or bowls.
These glasses give you:
6 servings (about 200 grams) with 434 calories per servingof
8 servings (about 150 grams) with 326 calories per serving.
Plain Mont Blanc (chestnut dessert)
Simple recipe for Mont Blanc, the most delicious chestnut dessert. In this variation, a velvety white chocolate cream and some Savoyard biscuits are combined with an easy chestnut cream.
Preparation time55minutes minutes
Active time15minutes minutes
total time1time time 10minutes minutes
Kitchen:French, Italian, Swiss
key word:chestnut, cream, Mont Blanc
Author:In a wallet
For the white chocolate cream:
- 6 tablespoons (40 grams) of cornstarch
- 2 tablespoons (20 grams) of white sugar
- 2 large eggs
- pinch of salt
- 2 cups (500 grams) of milk
- 1 ½ teaspoon vanilla extract
- 3.5 ons (100 grams) white chocolate, chopped
For the chestnut cream:
- 1 Cup packed (7 oz/200 grams) cooked chestnuts
- ⅔ cups (7 oz /200 grams) sweet chestnut paste
- 3-4 tablespoons water
For the cookies:
- 18 Savoyard biscuits
- ½ Cup milk
For the rest
- Icing sugar and white chocolate shavings for decoration
- 6 or 8 serving glasses/bowls
We make the white chocolate cream:Transfer the cornstarch and sugar to a small saucepan and stir to combine. Add the eggs and beat until everything is combined. Add the milk and salt and cook over medium heat, stirring constantly, until the mixture begins to bubble. Let it rise for 1 minute and remove from heat.
Add the white chocolate and vanilla and wait 1 minute until the chocolate starts to melt. Stir until the chocolate is completely melted and the cream is smooth. If you find that you have lumps, you can pass the cream through a strainer or blend it to make it smooth. Transfer to a bowl, cover with aluminum foil so that the aluminum foil is touching the surface and refrigerate.
We make the chestnut cream:Place the chestnuts and sweet chestnut in a food processor and grind until smooth. You may have to stop and scrape the side a few times. Gradually add the water until you get a smooth, spreadable cream.
Built Mont Blanc:Pour the milk into a shallow bowl and briefly dip the half of the Savoyard biscuits into it. Divide the savoyardi into glasses and spread a teaspoon of chestnut cream on each glass. Then spread half the cream over the glasses.
Repeat with another layer of savoyardi soaked in milk and pour the rest of the cream on top. Use a spoon or spatula to shape the cream into a pyramid shape.
Put the chestnut cream in a piping bag with a star or thin round tip on the tip and pipe the chestnut cream on top of the cream.
Store in the refrigeratora few hours to cool. Sprinkle with powdered sugar and decorate (optional) with white chocolate shavings before serving.
- The dessert should have a peak to resemble a mountain. You can put a small piece of cookie on top to make the top more stable.
- If you do not want to add white chocolate to the cream, triple the sugar and add 3 tablespoons of butter at the end of cooking.
- For an even easier dessert, you can use whipped cream instead of the pastry cream. But in my opinion the result is not the same.
- You can use unsweetened chestnut puree instead of cooked chestnuts, but you may need to reduce the water in the recipe.
For 6 servings (about 200 grams), there are 434 calories per serving.
For 8 servings (about 150 grams), there are 326 calories per serving.
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I liked the recipe. I love food. he is going to make it soon.
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