Mont Blanc

You will need a flexible six hole pan for this recipe.

🌰🌰🌰🌰 R E C I P E 🌰🌰🌰🌰
1) Make the meringue:
Beat 4 egg whites and a 1/8 teaspoon of sea salt in a large bowl until smooth. 
Add 1/6 teaspoon cream of tartar and beat for a few seconds. 
Add 1 small cup of sugar and 3/4 teaspoon of vanilla and beat a few seconds. 
Put in a pastry and pipe 1 large round into a baking sheet. 
Bake 1 hour until the meringues are firm. 

2) Make the whipped cream: 
Beat 1/2 cup of whipping cream with 1 tablespoon of sugar and 1 tablespoon of vanilla. 
In a new small bowl beat 1 large egg white and fold it into the cream. 
Place this mixture into a pastry bag. 

3) Take your flexible six hole pan and fill the holes with whipped cream. Then put a meringue in each hole. Put the dish into the freezer for an hour.

4) Chestnut spread - the final note
Fit 400g of our organic chestnut cream “the classic one” into a pastry bag. 
Remove the six hole pan from the freezer and put each preparation on a plate.
Pipe chestnut cream around the edge of the meringue. 
(You can add dark chocolate chips on the top)





Picture by @750grammes 

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