I
had never heard of Mont Blanc until we went to Japan this summer where they
served this on top of ice cream. I made this as a pastry. It was delicious
though next time I hope to be able to pipe it a little better. Instead of using
pie crust, I used puffed pastry. I cut out the circles and baked them with another
baking sheet on top so that it would not rise. I also used pre-cooked chestnuts
so that I did not need to cook the chestnuts.
for
12 servings
Chestnut
Filling
2
lb chestnut (used pre-cooked chestnuts)
3
cups water
¼
cup sugar
2
tablespoons vanilla extract
Meringue
2
egg whites
½
cup sugar
Cream
Filling
1
qt whipped cream
Base
1
circle pie crust, baked (used puffed pastry)
powdered
sugar, to serve
Preparation
1.
Preheat the oven to 450˚F
(230˚C).
2.
Score the chestnuts in a cross
with a knife.
3.
Place the chestnuts on a sheet
pan and bake for 30 minutes.
4.
Remove the chestnuts with a
towel, and quickly peel the warm chestnuts.
5.
Put the peeled chestnuts in a
pan and add water, sugar, and vanilla extract.
6.
Cook and stir the chestnut on
high heat until the water has evaporated and chestnuts has softened, about 15
minutes.
7.
Place the chestnut filling in a
food processor, add in water and blend until smooth.
8.
Push the chestnut filling
through an sieve into another bowl.
9.
Transfer filling to a piping bag
with a circle tip and chill.
10.
Preheat the oven to 200˚F
(90˚C).
11.
In a bowl, whisk the egg whites
until foamy using a hand mixer.
12.
Add sugar to the egg whites and
whisk until stiff peak forms.
13.
Transfer the meringue into a
piping bag fitted with a circle tip and pipe the meringue in a swirling motion
onto a parchment paper-lined baking sheet.
14.
Bake the meringue for 1 hour.
15.
Get the pie crust, and cut small
circles to serve as the bottom for the meringue and bake for 30 minutes
16.
Place the meringue on top of the
pie crust and pipe the whipped cream around it. Pipe the chestnut cream around
the whipped cream.
17.
Sprinkle with powdered sugar.
18.
Enjoy!
19.
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