Indulge in the timeless elegance of Mont Blanc with Chestnut Cream, a classic French treat steeped in history. Named after the snow-capped Mont Blanc, this dessert features a delicate meringue base topped with whipped cream and French sweet chestnut purée (crème de marron). To create this stunning pudding, you'll need a reusable piping bag and a tip—we've chosen a vermicelli tip for the traditional look, but feel free to experiment with other shapes. Perfect for those seeking an authentic French dessert recipe, Mont Blanc is a must-try for any occasion.
The Story Behind Mont Blanc: A French Dessert Classic
What is Mont Blanc?
Mont Blanc, also known as "Mont Blanc aux Marrons," is a French dessert made of sweet chestnut purée shaped into vermicelli-like strands, topped with whipped cream and dusted with powdered sugar. Originally it was simply chestnut purée piled on a plate with whipped cream and sugar, but over time it evolved to include a meringue or sponge cake base, making it easier to serve and eat.
The Origin of Mont Blanc
The exact origin of Mont Blanc is a bit of a mystery, with several theories circulating. One theory is that it was created in the Middle Ages in the Kingdom of Savoy, located in the region surrounding Mont Blanc, the highest mountain in the Alps. Another theory is that it was made in 16th century in Italy by Italian Renaissance chefs before it spread to France.
But the most plausible explanation is that Mont Blanc was created in Paris in the 19th century. At that time chestnuts started to be used more and more in desserts rather than just savoury dishes.
A precursor to Mont Blanc was popularized in the mid 1800s, where chestnut purée was pressed through a sieve to create thin strands.
This unique presentation became a signature item and cemented Mont Blanc as a French classic.
Why is it Called Mont Blanc?
The name "Mont Blanc" comes from the dessert’s resemblance to the snow-capped peak of the Mont Blanc mountain in the Alps.
What Does Mont Blanc Taste Like?
Mont Blanc has a balance of sweetness and earthy nuttiness, with aromas of sweet potato, brioche and honey. Its flavour is largely determined by the chestnut purée. The whipped cream adds a light creamy contrast to the chestnut flavour without overpowering it.
Ingredients For
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For the shortbread biscuit:
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x 2
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120 g
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190 g
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1 pinch
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1 sachet
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x 4
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For the whipped cream:
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30 cl
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25 g
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For the chestnut vermicelli:
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300 g
Preparation
1
Make the shortbread biscuits. Whisk the egg yolks and sugar in a bowl until they are white. Add the soft butter and mix. Add the flour, salt and baking powder.
2
Mix until you have a smooth dough. Wrap in cling film and keep in a cool place.
3
Preheat the oven to 180°C. Roll out the shortcrust pastry to a 5-mm thickness on a sheet of baking paper. Cut out round or star shapes from the pastry using cookie cutters.
4
Place them on a baking tray lined with baking paper and bake for 15 minutes. Leave to cool.
5
Make the chestnut vermicelli. Place the chestnut paste in a bowl and whisk it to incorporate some air.
6
Add the chestnut cream and beat for another 10 minutes. Soften the mixture with the single cream. Place the mixture in a piping bag fitted with a vermicelli tip.
7
Set aside in the refrigerator until ready to serve.
8
Whip the cream with an electric whisk. Add the sugar little by little.
9
Arrange a few pieces of meringue on the shortbread biscuits. Add a spoonful of whipped cream on top.
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