Chestnut Mont Blanc

Name: Chestnut Mont Blanc
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: France
Ingredients: 200 g of pâte sablée (ready-made); 400 g of chestnut cream; 100 g of unsalted butter (softened); 50 g of powdered sugar; 2 tbsp of gold rum; 1 tsp of vanilla extract; 400 ml of heavy cream (very cold); 30 g of powdered sugar

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Mont Blanc is a classic French dessert made of a shortcrust base, topped with a rich chestnut cream and crowned with a light whipped cream.

Total time: 1 h 05
Prep: 45 min
Cook: 20 min
Rest: 2 h
Difficulty: Medium
Per person: €0.67

By the CookinBreak team

Ingredients 8

servings

Estimated cost €4.00

For the base

7 oz pâte sabléeready-made

For the chestnut cream

1 ¼ cups chestnut cream
½ cup unsalted buttersoftened
½ cup powdered sugar
2 tbsp gold rumoptional

For the chestnut cream and whipped cream

1 tsp vanilla extract

For the whipped cream

1 ⅔ cups heavy creamvery cold
¼ cup powdered sugar

Equipment

Whiskelectric preferred
Oven
Piping bagwith vermicelli tip
Moldor pastry ring

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 350 °F. Roll out the shortcrust dough into six individual tartlet molds. Prick the bottom of the molds with a fork. Bake blind for about , until the dough is golden. Let the tart shells cool completely on a rack.

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In a bowl, soften the unsalted butter at room temperature. Stir the chestnut cream and the powdered sugar into the butter. Add the vanilla extract and the amber rum (if using) and mix until you get a smooth, uniform cream. Place the chestnut cream in a piping bag fitted with a vermicelli tip.

Pour the heavy cream into a very cold large bowl. Whip the cream to firm peaks with an electric whisk. Gradually add the remaining powdered sugar and the rest of the vanilla extract as the cream whips. The cream should be very firm.

Spread a thin layer of chestnut cream on the bottom of each cooled tartlet. In the center of each tartlet, place a generous dome of whipped cream. Cover the whipped cream dome entirely with the chestnut cream using the piping bag, forming spirals or 'spaghetti' strands to mimic a snow-covered mountain. Decorate each Mont Blanc with a candied chestnut on top.

Refrigerate the Mont Blancs at least two hours before serving so they firm up and the flavors develop. When serving, you can lightly dust with powdered sugar if desired.

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Goes well with

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Nutrition facts

per serving · estimate

450kcal

Protein10 g12%
Carbs40 g48%
Fat15 g40%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a more stable whipped cream, make sure all the utensils (bowl and whisk) are very cold. You can put them in the freezer a few minutes before whipping the cream. For a bigger Mont Blanc, use a single 20 cm diameter tart shell.

Freezing : Can you freeze this recipe?

Not recommended

The assembled Mont Blanc (whipped cream, shortcrust) does not freeze well (texture).

Storage : How long does it keep?

The whole thing with the whipped cream does not keep well. The separate components do.

Making ahead : Can you make it the day before?

Yes

Shortcrust and chestnut cream can be made the day before. Assemble just before serving because of the whipped cream.

Reheating : How do you reheat it?

Cold dessert. Do not reheat. Loss of texture guaranteed.

Variations

Add the amber rum to the chestnut cream.
Lightly dust with powdered sugar when serving.
Cover the whipped cream dome entirely with chestnut cream.

Mistakes to avoid

Filling tartlet shells while still warm: let them cool.
Whipping cream that is lukewarm: the cream must be very cold.
Serving without chilling: refrigerate at least 2 hours.

Frequently asked questions

How do you prepare the tartlet shells?

Roll out the shortcrust dough into six individual molds, prick the bottom with a fork, then blind bake in an oven preheated to 180 °C before letting them cool completely.

How do you make the chestnut cream?

Soften the butter, stir in the chestnut cream and the powdered sugar, then add the vanilla extract and the amber rum and mix until you get a smooth cream.

How do you get the whipped cream right?

Pour the very cold heavy cream into a very cold bowl and whip it to firm peaks with an electric whisk, gradually adding the powdered sugar.

How do you assemble the Mont Blancs?

Spread a thin layer of chestnut cream in each tartlet, place a dome of whipped cream in the center, cover with chestnut cream, then refrigerate at least 2 hours before serving.