Right before serving, sprinkle the cake with icing (powdered) sugar. Pipe the chestnut vermicelli in overlapping circles to cover the cake's entire surface (photo 10).ĭecorate with gold sugar pearls. Transfer the cream to a pastry bag fitted with a vermicelli tip or a bird nest pastry tip (photo 9). Pass the cream through a fine-mesh sieve. To make chestnut cream, using a mixer, mix chestnut puree, chestnut cream, and dark rum until homogenous (photo 8). With a bent spatula, smooth the cream from bottom to top. Use the rubber spatula and cover the cake with the remaining whipped cream. Continue the same way for the last three disks (photo 7). Place the second disk (5-inch/13 cm in diameter), garnish it with whipped cream. Push whipped cream in a spiral using a pastry bag with Ateco plain pastry tip 806 (photo 6). To assemble the cake, place the largest cooled meringue disk on a cake board or a serving plate. Place ⅔ of the cream in a pastry bag with Ateco plain pastry tip 806. To make whipped cream, whisk whipping cream with icing (powdered) sugar until firm (photo 5). Pipe five meringue disks as spirals over the drawn circles on parchment paper (photos 3-4). Pipe 4 meringue dots in the corners of a baking sheet and place parchment to fix it. Place the meringue in a pastry bag with Ateco plain pastry tip 806. Finally, add icing (powdered) sugar and gently mix with a rubber spatula (photo 2). Gradually add the caster sugar and beat to get glossy meringue (photo 1). To make the meringue, whisk egg whites with an electric mixer or a stand mixer until stiff. Turn them over and place them on two baking sheets.
Use a pencil and draw five circles (6-inch/16 cm, 5-inch/13 cm, 4-inch/10 cm, 3-inch/7 cm, and 2-inch/5 cm in diameter) on two sheets of parchment paper. Whipping cream: use your favorite brand of whipping cream with at least 30% fat content. ĭark rum: replace it with cognac if desired. It is one of the cake's stars, and it cannot be replaced with another puree.Ĭhestnut cream: it is another French ingredient to make chestnut cream. Icing sugar: make it at home using a coffee grinder or use powdered sugar.Ĭhestnut puree: use unsweetened chestnut puree. To make superfine sugar out of granulated sugar, process it in a food processor for s few seconds. Sugar: the recipe calls for caster sugar or superfine baker's sugar. Then let the whites get to room temperature before you start. I recommend making the recipe as written for the best results.Įgg whites: using an egg separator, separate egg whites with the yolks while the eggs are chilled. Find the recipe card below for exact amounts and detailed instructions. Here is a quick overview of what ingredients you will need. The cake is so elegant that it is perfect for a birthday party and a bridal shower.
The recipe is easy and fun to make, especially with kids.This classic French pastry combines three textures: crunchy meringue, smooth and creamy whipped cream, and sweet, nutty chestnut vermicelli.Mont Blanc recipe is gluten-free and is perfect for serving to everyone.The chestnut cream goes with everything and comes to enhance the simplest preparations. It is ideally paired with sweet red wine. The French use it as a spread for the morning toast or add to yogurts and cottage cheese instead of white sugar.Ĭhestnut cream is also used to make this famous French Mont Blanc dessert, French Saint-Honoré, or Italian tiramisu with chestnut cream. It is made from broken candied chestnuts, sugar, and vanilla. It is the most popular French dessert in Japan, where pumpkin, squash, and other puree are used instead of chestnut.Ĭhestnut cream or crème de marrons in French has been a specialty of the French Ardèche since 1885. Later, in the 2010s, many French chefs created different variations of this dessert. Mont Blanc cake, or Mont-Blanc gateau in French, has been a signature dessert served at the Parisian tea shop Angelina since 1903. The chestnut puree dessert made with whipped cream and meringue has an Italian origin, but in the 17th century, it became famous in France.
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