Mont Blanc

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.

Chantilly:

• 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.

Finishing:

• 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.

Links:

• Book a Desserts Class in Paris