Mont Blanc

Mont Blanc

Take a ride down the chestnut slopes of Mont Blanc. This fun spaghetti chantilly cream atop a meringue is like nothing you have tasted before!
Servings 8
Total Time 4 hours



  • 50 Grams(1.76 oz) Egg Whites
  • 50 Grams(1.76 oz) Granulated Sugar
  • 50 Grams(1.76oz) Confectioners Sugar


  • 150 Grams(5.29 oz) Cream


  • 100 Grams(3.53 oz) Chestnut Paste
  • 200 Grams(7.05 oz) Chestnut Cream
  • 35 Grams(1.23 oz) Heavy Cream


Yields: 8 Individuals

    French Meringue:

    • Preheat the oven to 120°C (248°F).
    • Put the egg whites into a mixing bowl and add 1/3 of the granulated sugar.
    • Whisk at medium speed until the egg whites have roughly doubled in volume and they are firm.
    • Add the rest of the granulated sugar while continuing to whisk.
    • Stop the stand mixer and delicately fold the confectioner’s sugar using a spatula.
    • Pipe out smooth mounds of meringue about 50mm diameter (1.97 in).  (It’s okay to trace circles with a marker on the back of the parchment paper to make sure that all the meringues are the same size).
    • As soon as the meringues are in the oven, change the oven temperature to 90°C (194° F).
    • Cook for about 1.5 hours.


    • Whisk the cream and sugar together until the cream has stiff peaks. Be careful not to whisk too much.

    Chestnut Spaghettis:

    • Using the paddle attachment, mix the chestnut paste and cream together to soften the chestnut paste.
    • Add the chestnut cream and mix until just incorporated.
    • Be careful not to over mix.
    • Pipe immediately or keep in the refrigerator until needed.


    • Pipe the Chantilly in a dome onto each meringue.
    • Place it in the freezer just long enough to harden the cream a little bit.
    • Using a “grass” tip, pipe out the chestnut spaghettis around the Chantilly.
    • Top with a small piece of candied chestnut.

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