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Get ready for a taste journey with this chestnut Mont-Blanc! Chantal revisits this great classic of French pastry by showcasing one of the emblematic products of Limousin: the chestnut. A comforting treat that will make you reach new heights!
To your aprons!
Preparation of the meringue (to be prepared the day before)
- Weigh all the ingredients into small containers. Be precise: the balance of the meringue is essential.
- Pour the egg whites into the bowl of your food processor. Add the sugar and cornstarch, then mix with a whisk.
- Beat with a mixer at medium speed (6-8) for 10 minutes.
- After 10 minutes, add the vinegar and whisk at maximum speed for 1 minute to “tighten” the whites.
- If using spices, add them now and whisk for a few seconds until combined.
- The meringue is ready when it forms a very firm “bird’s beak”.
- Spread the meringue with a spatula or pipe it into the desired shape on a baking sheet covered with baking paper.
- Bake in an oven preheated to 100°C (gas mark 3-4) and cook for 1 hour 45 minutes.
- Once cooked, allow to cool completely before handling.
Preparation of chestnut cream
- Mix whole chestnuts with the chestnut cream. If the mixture is too dry, add a little juice from your jar of chestnuts.
- Pass the mixture through a sieve to obtain a fine texture. Use a horn to collect all the cream.
- Mix everything well to homogenize the preparation.
- Spread the cream on a sheet of baking paper to a thickness of about 3 cm.
- Using a piping bag fitted with a hen's nest nozzle, pipe even filaments onto the baking sheet.
- Place in the freezer for at least 20 minutes to make cutting easier.
Preparation of light vanilla whipped cream
- Split the vanilla pod and scrape out the seeds, then add them to the cream.
- Whip the cream using a mixer, gradually adding the icing sugar.
- Pour the whipped cream into a piping bag and refrigerate.
Mont Blanc assembly with chestnuts
- Preparation of the base: Lightly grate the bottom of your meringues using a tea strainer to stabilize them on your dish.
- Cutting the chestnut paste: Remove the chestnut paste from the freezer. Using a cookie cutter, cut out circles the size of the meringues. Set them aside in the freezer while you assemble the dessert.
- Assembly: Place a meringue on your serving dish. Spread a generous layer of chestnut cream on the meringue, adding a few chestnut pieces for more texture. Smooth with a spatula or spoon, then place a disk of chestnut paste.
- Decoration: Add a dollop of whipped cream on top. Decorate with a nice chestnut crumb or a decorative element of your choice.
Share your creations on social media!
It's your turn to show us your cooking talents by sharing your most beautiful creations on social media with the #destinationlimoges. So, who will make the most beautiful Mont Blancs?
Blanche's Kitchen
Chantal Aubisse is a passionate pastry blogger from Haute-Vienne known for her Instagram account and her blog Blanche's Kitchen. She was crowned International Champion of the 2021 Amateur Macaron Competition and won the 1st Prize in the same competition in Bergerac in 2020Self-taught and creative, she enthusiastically shares her delicious recipes, generously inspired by the land.
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