2 h

Mont Blanc with Chestnut Cream

Name: Mont Blanc with Chestnut Cream
Cook time: 2 h
Yield: 4
Ingredients: x 2.00 Egg yolks; 120.00 g Sugar; 120.00 g Charentes-Poitou Butter PDO; 190.00 g French Wheat Flour; 1.00 pinch Salt; 1.00 sachet Baking powder; x 4.00 Meringues; 30.00 cl Single cream; 25.00 g Icing sugar; 100.00 ml Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 300.00 g Chestnut Cream; 300.00 g Chestnut Paste / Purée

Indulge in the timeless elegance of Mont Blanc with Chestnut Cream, a classic French dessert steeped in history. Named after the snow-capped Mont Blanc, this delicacy features a delicate meringue base topped with whipped cream and French sweet chestnut purée (crème de marron). To create this stunning dessert, 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.

Mont Blanc at Home: Mastering the Art of Chestnut Cream

Mont Blanc is all about the chestnut cream but making it truly exceptional requires attention to detail. Here are a few tips to get your chestnut cream just right :

Chestnut Selection: Start with high-quality chestnuts. Choose ones that are plump and have smooth, shiny shells. They should feel firm, not soft or shriveled, and have a sweet, earthy aroma. Fresh chestnuts are best, but if using tinned or jarred, ensure they are preservative-free. Roasting your chestnuts will enhance their nutty flavor, while boiling preserves a milder taste. Both make the chestnuts easier to peel and purée.

Purée Perfection: Peel the chestnuts carefully after roasting or boiling. For a silky purée, use a food mill to strain out any fibrous bits. A blender works too—blend in short bursts, scraping the sides for an even consistency. If you chestnut purée is too thick, you can try adding just a bit of water, cream, or rum to loosen it.

Sweetness and Flavourings: Adjust the sweetness of your purée to bring out the chestnut's natural flavor. Gradually add some sugar, tasting as you go. You can compliment the chestnut’s earthy notes with a little vanilla extract. Or you can experiment with a splash of dark rum, spices like cinnamon or nutmeg, or even liqueurs like Grand Marnier to add depth.

Ingredients For

For the shortbread biscuit: 
Egg yolks x 2
Sugar 120 g
Charentes-Poitou Butter PDO

120 g See the article
French Wheat Flour 190 g
Salt 1 pinch
Baking powder 1 sachet
Meringues  x 4
For the whipped cream:
Single cream 30 cl
Icing sugar 25 g
For the chestnut vermicelli:
Isigny Crème Fraîche & Bresse Crème Fraîche PDO

100 ml See the article
Sweet products

Chestnut Cream

300 g See the article
Chestnut Paste / Purée 300 g

Find French products near you

Preparation

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.

Mix until you have a smooth dough. Wrap in cling film and keep in a cool place. 

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. 

Place them on a baking tray lined with baking paper and bake for 15 minutes. Leave to cool.

Make the chestnut vermicelli. Place the chestnut paste in a bowl and whisk it to incorporate some air.

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.

Set aside in the refrigerator until ready to serve. 

Whip the cream with an electric whisk. Add the sugar little by little. 

Arrange a few pieces of meringue on the shortbread biscuits. Add a spoonful of whipped cream on top. 