Recipe Mont Blanc and chestnut flakes

To prepare this dish

Ingredient list

Swiss meringue

400 g fine sugar
200 g egg whites
4 g vinegar

Chestnut filling

330 g chestnut paste
165 g chestnut cream
12 g dark rum

Sublime Cream with vanilla

750 g Sublime Cream with Mascarpone
0.5 vanilla pods
60 g sugar
30 g Kirsch

Assembly

Candied chestnut trimmings

Elle & Vire products used

Sublime Cream with Mascarpone

The recipe,
step by step

1. 1

   Swiss meringue

   Combine the sugar and the egg whites and heat to 50°C (122°F).
   Whisk continuously in a mixer until completely cool then add the vinegar. Pipe 13 cm long meringues using a 1.5 cm basketweave nozzle. Once cooked, these meringues will be positioned on the sides of the dessert. Pipe the base using a 0.8 cm nozzle.
   Bake at 95°C (203°F) for 2 h.

    

2. 2

   Chestnut filling

   Blend the chestnut paste and cream with the rum. Push through a drum sieve then pipe as for truffles (35 g) using a 12 mm diameter plain nozzle and freeze.

    

3. 3

   Sublime Cream with vanilla

   Whip the ingredients together using a mixer.

    

4. 4

   Assembly

   Pipe 35 g of Sublime cream with vanilla onto a sheet of plastic wrap. Insert the chestnut filling in the middle (35 g). Seal the plastic wrap making the cream come up to form the Mont Blanc. Freeze. Position a meringue in a 6 cm ring mould and pipe in 10 g of chestnut filling then cover with Sublime cream and remove the mould. Add a piece of meringue, then finish with the Mont Blanc and a few candied chestnut trimmings. 

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