Chestnut And Meringue Mont Blanc Recipe

If you know anything about the Parisian patisserie scene, you'll have definitely heard of Angelina's. And, if you know anything about the legendary Angelina cafe, you'll know that their most famous dessert is the Mont Blanc. This dessert comprised primarily of chestnuts, cream, and meringues is so named due to its resemblance to Europe's highest mountain peak and originated in France in the mid-19th century. 

This version of the famous French patisserie created by Tasting Table recipe developer Jennine Rye is made using homemade meringue, softly whipped cream, silky smooth chestnut purée, and a sweet, light vanilla cake base. While this recipe does take a little more work, it is well worth the extra effort and the finished product will be sure to impress your guests. Although chestnuts are seasonal, it is possible to buy ready-cooked chestnuts all year round so there's no stopping you from enjoying this delicious and refined dessert whenever the cravings hit.

To begin this mont blanc recipe, first you will want to gather the ingredients. Luckily, many of the items you will need for this dish are actually kitchen staples. You will require flour, baking powder, salt, butter, sugar, eggs, vanilla extract, milk, precooked chestnuts, confectioners sugar, and whipping cream. Additionally, you may want to use cream of tartar and cocoa nibs in your recipe, though these ingredients are optional.

If you want to make this dessert but don't have the time to make each component of the dish from scratch, don't worry, it is possible to speed up the process and still enjoy this dessert by using shop bought meringues and shop bought vanilla cake.

The first component of this dish that you will want to create are the meringues. To do this, you will need to add egg whites to a stand mixer or a large bowl. Beat the egg whites on high until they are foamy, and then gradually add granulated sugar a spoonful at a time. Once the sugar has all been incorporated, allow the mixture to be beaten until it no longer feels grainy between your fingertips. The completed mixture should be stiff and glossy.

Transfer the finished meringue mixture into a piping bag with a large round nozzle, and then pipe small rounds of meringue onto a prepared baking sheet. Bake the meringues for 30 minutes and then turn off the oven and allow them to cool completely before opening the door. This method will result in perfectly cooked meringues. 

Once the meringues are baked, it is time to create the chestnut paste. If you are using ready-cooked chestnuts this step is very simple. All you need to do is add the chestnuts to a food processor along with the confectioner's sugar and water, and then blend everything together until a smooth paste has formed. To make sure it is extra smooth, press the purée through a fine mesh sieve to remove any remaining lumps, then cover the chestnut paste and set it to one side.

To make the vanilla cake base, preheat your oven and prepare a sheet pan. Then beat butter and sugar together until it is creamed, before beating in the eggs and the vanilla extract. Mix together the flour, baking powder, and salt in a separate bowl before incorporating it with the butter and sugar mixture. Finally, stir in the milk, before spreading the cake batter thinly onto the prepared sheet pan. Bake the cake until it has risen and springs back to the touch, then allow it to cool completely. To cut it into circles to use for your Mont Blanc bases, use a cookie cutter to cut 8 perfect circles from your vanilla sponge.

The final component you will need to prepare for your Mont Blanc cakes is the whipped cream. Before starting to whip the cream, add a spoonful of confectioner's sugar; this provides a little extra sweetness and it also helps to stabilize the cream. Whip the cream according to your favorite method, either using a balloon whisk, an electric whisk, or a stand mixer. Once the cream is whipped you will be ready to create your Mont Blancs.

It is now time to assemble your Mont Blanc cakes. Pipe a small amount of whipped cream into the centre of each cake round, and then top with a meringue. Pipe another small amount of whipped cream on the top of the meringue to bring the cake to a peaked shape. Then, transfer the cakes one at a time to a cake turntable, and pipe the chestnut paste around the edges of the cake, using a small nozzle, building it up into a cone shape, or a "mountain" shape. Don't worry too much about making it perfect, after all, mountains are known for their unique shapes. Top with cocoa nibs if you would like, and liberally dust with icing sugar just before serving.