everyone knows the classic Mont Blanc pastry, who’s made with chestnuts!
I made my Mont Blanc a little different… with almonds, cherries and chocolate, also very tasty!
1tsp baking powder
a pinch of salt
60g grounded almonds
(bio) lemon zest
250ml whipped cream
40g icing sugar
1/2 vanilla bean
100g icing sugar
40g dark chocolate
stir the egg yolks and the sugar, add the butter and then the other ingredients. Knead a fine dough and put in the fridge for 2 hours. Roll out thinly and take small circles (8 cm) with round baking rings
mix the almonds, sugar, egg and some lemon zest into a compact mixture, put it in the fridge for a while. Put the almond cream in a piping bag with a round piping tip fitted, pipe small balls on the sable breton, spread it out, and bake at 180C for about 20 min.
heat the cherries with some sugar and lemon juice until the mixture starts to thicken, leave to cool
mix the whipped cream, the vanilla bean seeds and the icing sugar till you get a nice chantilly cream. Put the cream in a piping bag and pipe a circle on the cookie, fill the opening with the cherry confiture. Pipe a large dot cream on the cherry and form it into a small hill, and leave to cool in the fridge
mix the butter, icing sugar and cinnamon till you get a nice buttercream, add the cooled melted chocolate through it. Put the cream in a piping bag with a very small piping tip fitted, and pipe around the pastry till you get a nice decoration with this cream
* if you want to make this decoration with chestnut cream, mix 250g of sweet chestnut puree and add 100g butter (at room temp.) and mix into a nice cream. If you don’t have sweetened chestnut puree, you can make it by yourself. Cook the chestnuts, peel them and let them cool down. Make a puree of them and add some icing sugar
sprinkle the pastry with some icing sugar!