Chestnut puree is something unique, something precious that is not meant to be average but a special one. Mount Blanc dessert is even more of that!
As I most recently have some time, I was searching on the internet a few days ago. Trying to find new, fascinating thoughts, inspirational dishes that I’ve never tested before, to astonish my loved ones with. Looking for quite some time but could not come across lots of interesting things. Right before I wanted to give up on it, I found this delightful and easy dessert by accident over Suncakemom. It seemed so scrumptious on its pic, it called for immediate actions.
It was not difficult to imagine how it’s made, its taste and just how much my husband might enjoy it. Actually, it is quite easy to delight the man in terms of treats. Anyway, I went to the blog and simply used the simple instuctions that had been coupled with nice photos of the task. It just makes life less difficult. I can imagine that it is a slight hassle to shoot pics down the middle of cooking in the kitchen because you typically have sticky hands and so i really appreciate the effort and time she devote to make this blogpost and recipe conveniently followed.
That being said I am encouraged to present my own recipe in a similar way. Many thanks for the thought.
I had been tweaking the original formula create it for the taste of my family. I have to mention it absolutely was an incredible outcome. They enjoyed the flavour, the thickness and enjoyed getting a sweet like this in the middle of a hectic workweek. They quite simply requested more, many more. Hence next time I’m not going to make the same miscalculation. I’m likely to multiply the amount .
You can find the original Mont Blanc Dessert and more at SunCakeMom
Cook the chestnut with one of the above mentioned methods.
Meanwhile the chestnut is getting ready prepare the meringue. Beat two egg whites until hard peaks form. Beat the lemon juice and honey with it.
Fill the egg whites into a piping bag or tool and create 1½” / 4cm diameter and 2″ / 5 cm high meringues. Or something similar to that.
Place them in the oven until golden brown color starts to appear on the edges. It takes about an hour on 225°F / 105°C
Meanwhile the meringues are getting ready peel the chestnuts.
Transfer them into a pot with two cups of water.
Cook the chestnuts for 20 minutes on low heat then place them into a food processor. Refill the water if necessary.
Puree them well. Add water to the puree if required to get a solid paste that will be able squeeze through the piping bag. It will get more solid when cooled down but mind not to get it runny.
For best results the puree should be pressed through a sieve as to not block the piping bag when making the mountain side but if we feel lucky just skip this step.
Start making the base for the Mount Blanc by mixing together the flour, baking powder, butter and egg by hand.
If the mixture feels dry just add more butter, milk or water to it in tiny amounts until it gets together into a ball.
If there is time, put the dough into the fridge to chill a bit. If time is short start making the base by rolling out the dough into a lightly floured surface.
Cut the base out by a cookie cutter, special tool made for this task only. Or with a large cup.
Place them into the oven until golden brown. This takes about 10 – 15 minutes in a 350°F / 180°C oven.
While the cookies are cooling whip cream with sweetener and vanilla then fill it in a piping bag.
When the cookies are cool enough place the meringue in the middle.
Start applying the cream around the meringue with the piping bag in a spiral from the bottom to the top.
When the cream is done, fill a piping bag with the chestnut puree and pray that it won’t block the piping head.
Apply the chestnut cream in the same spiral form around the cream.
