Recipes

Recipe MONT BLANC

To prepare this dish

Ingredient list: Hazelnut short pastry
160 g Extra dry butter 84% fat
75 g brown sugar
1 pinch salt
25 g eggs
90 g ground roasted hazelnuts
160 g T55 flour; Chestnut mousse
65 g chestnut paste
180 g chestnut cream
65 g chesnut purée
8 g invert sugar
80 g Elle & Vire gourmet butter 82% fat; Chantilly
500 g Excellence whipping cream 35% fat
70 g fine sugar
5 g vanilla powder

Elle & Vire products used: Extra dry butter 84% fat; Elle & Vire gourmet butter 82% fat; Excellence whipping cream 35% fat

1
Hazelnut short pastry

Using a flat beater mix together the softened butter and soft brown sugar. Add the salt, eggs, ground roasted hazelnuts, and flour. Place in the fridge for about 1 hr. Roll out the dough to a thickness of 3 mm then cut out using a 7 cm round pastry cutter and cook in a fan oven at 160°C (320°F) for about 15 min.
2
Chestnut mousse

Using a flat beater work the chestnut paste and then add in one after the other the chestnut cream, chestnut purée, softened butter, and finally the inverted sugar. Mix but without causing it to swell. Using a piping bag with a bird’s nest nozzle, pipe about 30 g of chestnut mousse into 12 domed ‘flexipan’ moulds and place in the freezer for 1 hr.
3
Chantilly

Whip all the ingredients together in a beater.
4
Finition

Using a piping bag with a no. 9 plain nozzle pipe a bit of Chantilly onto the chestnut mousse, take a little scoop of cooked French meringue and finish the dome with the rest of the Chantilly and finally gently place the cooked hazelnut short pastry on top. Place in the deep freeze. Take the little cakes out of their moulds and decorate with a scoop of Chantilly and chocolate shavings.