Mont Blanc

Name: Mont Blanc
Ingredients: Meringue francaise with 2 whites & 125 g sugar; 200g Chestnut Paste; 50 g 3 1/2 Tbs softened butter; Whipped cream with 1C heavy cream 2Tbs (25g) sugar and 1 pinch vanilla sugar

4 ingredients

5 steps

Ingredients

Meringue francaise with 2 whites & 125 g sugar
200g Chestnut Paste
50 g 3 1/2 Tbs softened butter
Whipped cream with 1C heavy cream 2Tbs (25g) sugar and 1 pinch vanilla sugar

Directions

1

Preheat oven to 275F (130C)
2

Make a french meringue and pipe out 6 balls 6cm in diameter and 3cm high. Bake for 5 minutes and then lower the heat to 190-210F (90-100 C) and bake for 4 hours. The meringues should puff up slightly.
3

Make the Chantilly, cover each meringue with chantilly and freeze for 30 minutes.
4

Mix the chestnut paste with butter without overworking and using a douille a nid cover the chantilly with chestnut spaghetti.
5

Sprinkle with icing sugar before serving