Dessert "Mont Blanc"
4 servings
60 minutes
The dessert 'Mont Blanc' is a refined treat inspired by the snow-capped peaks of the French Alps. Its exquisite taste combines a crispy almond pastry base, delicate meringue, and airy chestnut cream. Traditionally prepared in the autumn-winter period when chestnuts reach peak ripeness, Mont Blanc impresses with its harmony of textures: first the fragility of the base is felt, then the sweet lightness of the meringue, followed by the rich, velvety flavor of chestnut cream. Whipped cream and powdered sugar enhance the dessert's tenderness, giving it an elegant appearance. Perfect for festive occasions and cozy evenings, it offers true delight to gourmets who appreciate French pastry classics.
1
Mix flour with sugar and salt, add butter and mix thoroughly. Then add egg yolks, continue kneading the dough for a few more minutes and place it in the refrigerator for 45 minutes.
- Wheat flour: 250 g
- Butter: 125 g
- Egg yolk: 2 pieces
- Salt: pinch
2
Preheat the oven to 170 degrees.
3
Roll the dough to a thickness of 3 mm. Cut out disks with a diameter of 10 cm and place them in baking rings, carefully trimming the edges.
4
In a bowl, combine almond flour with powdered sugar, wheat flour, and softened butter. Add the egg and mix everything together. Place the resulting cream in a piping bag. Fill the prepared dough base three-quarters full.
- Almond flour: 50 g
- Icing sugar: 50 g
- Wheat flour: 250 g
- Butter: 125 g
- Chicken egg: 1 piece
5
Bake for about 15-17 minutes until the dough is fully cooked. Let it cool.
6
Add 1 teaspoon of orange jam on top of each tartlet, and then add the meringue.
- Meringue: 6 pieces
7
In a bowl, mix the chestnut cream and puree. Place this mixture in a pastry bag with a special thin nozzle. Generously spread this cream over the meringue to completely cover the tartlet.
- Chestnut paste (spread): 100 g
- Chestnut puree (unsweetened): 100 g
8
Sprinkle the dessert with powdered sugar, chill it, and serve with a dollop of whipped cream.
- Whipped cream: 100 ml
- Icing sugar: 50 g