Mont Blanc


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!

Ingredients:

sable breton
140g flour
1tsp baking powder
90g butter
75g sugar
1/2 egg
a pinch of salt

almond cream
60g grounded almonds
60g sugar
1/2 egg
(bio) lemon zest

cherry confiture
100g cherries
lemon juice
sugar

vanilla chantilly
250ml whipped cream
40g icing sugar
1/2 vanilla bean

chocolate cream
150g butter
100g icing sugar
1tsp cinnamon
40g dark chocolate

sable breton:
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

almond cream:
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.

cherry confiture:
heat the cherries with some sugar and lemon juice until the mixture starts to thicken, leave to cool

vanilla chantilly:
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

chocolate buttercream:
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!

 

 

3 thoughts on “Mont Blanc

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