Mini Mont Blanc with Chestnut Puree
8 servings
60 minutes
Mini Mont Blanc with chestnut puree is a refined treat from the French pastry tradition. The name is inspired by Mont Blanc mountain, whose snowy peaks resemble airy meringue topped with cream and chestnut puree. Light crispy meringues combine with velvety mascarpone and aromatic chestnut cream, creating an exquisite balance of flavors—delicate sweetness complemented by nutty notes. This dessert not only pleases the eye but also reveals depth of flavor in every bite. It is served as an elegant delicacy at festive events and cozy home tea gatherings. It combines French sophistication with simplicity in preparation, making it an ideal choice for those who appreciate refined enjoyment.
1
Preheat the oven to 150 degrees.
2
For the meringue, pour the egg whites into a large bowl and beat with a mixer on low speed for 2 minutes, then increase to medium speed and beat for another minute. Set to the highest speed and continue beating until stiff peaks form. Without stopping, gradually add powdered sugar (110 grams) until you achieve a smooth and silky mixture.
- Egg white: 2 pieces
- Icing sugar: 115 g
3
Using a dessert spoon, place 8 portions of whipped egg whites on pre-prepared baking paper, leaving some space between them. In the center of each portion, make a dent with the back of the spoon (don't worry if the meringues don't look alike). Place the tray on the middle rack of the oven, immediately reduce the temperature to 140 degrees, and leave for 30 minutes. Turn off the oven and let the meringues dry inside for about 4 hours, or overnight.
4
In a bowl, whisk together mascarpone, soft cottage cheese, a dessert spoon (3 grams) of powdered sugar, and vanilla.
- Mascarpone cheese: 250 g
- Soft curd cheese: 200 g
- Vanilla extract: 1 teaspoon
5
On each meringue, place a small amount of chestnut puree, decorate with mascarpone cream, and sprinkle with the remaining powdered sugar.
- Sweetened chestnut puree: 500 g
- Mascarpone cheese: 250 g
- Icing sugar: 115 g
