DESSERT - Mont Blanc, Sweet Chestnut Desserts

By Aemelia

Ingredients

• Almond Meringue:
• 50 50g 50g Egg whites
• 5 5g 5g Sugar (1)
• 32 32g 32g Icing sugar
• 22 22g 22g Sugar (2)
• TPT
• 15 15g 15g Almond powder
• 15 15g 15g Icing sugar
• Marrons cream (chestnut cream):
• Italian meringue
• 30 30g 30g Egg whites
• 60 60g 60g Sugar
• 20 20g 20g Water
• 15g will need only 15g of Italian meringue for the cream
• 100 100g 100g Marrons paste
• 40 40g 40g Unsalted butter, soft
• 15 15g 15g Milk
• 10 10g 10g Dark rum
• Crème Chantilly:
• 250 250g 250g Whipping cream
• 25 25g 25g Sugar
• Crème Marron Chantilly:
• 180 180g 180g Crème de marrons
• 160 160g 160g Whipping cream

Details

Adapted from dailydelicious.blogspot.com

Preparation

Step 1

Make the almond meringue:
Preheat the oven to 160°C.
Line baking sheet with baking paper.
Sift TPT. (the almond powder and icing sugar) together, set aside.
Whip egg whites with sugar(1) until foamy, add the icing sugar and continue beating until stiff peaks form.
Add the sugar (2) and the TPT, and fold to combine.
Pipe into 5 cm disks and bake for 40 minutes.
Take the meringue out of the oven and let cool completely.

Make the Marrons cream (chestnut cream):
-Make the Italian meringue, follow the method here.
Mix the chestnut paste with butter, rum and milk until smooth.
Fold 15g of Italian meringue into chestnut mixture.
Pipe the cream on top of the almond meringue.
Refrigerate for 1 hour or until firm.

Make the Crème Chantilly:
Whip the whipping cream with sugar until stiff peaks form.
Spread the whipped cream over the top of chestnut cream and meringue to make dome shape.
Refrigerate for 1 hour.

Make the Crème Marron Chantilly:
Whip the whipping cream until ribbon stage.
Fold the whipped cream into the Crème de marrons until combine.
Put the cream into piping bag fit with 3mm nozzle, and pipe the cream over the Crème Chantilly.
Refrigerate until ready to serve, and enjoy