October little chestnut Mont Blanc !

Chestnut mont blanc


I tried individual ones which is actually not that different to make than a large one (and muuuuch more easier to make if you are having people for diner!)
I used the same recipe as last time (see my cooking blog) but changed it to bake individual little Mont Blanc 🤩
It’s actually not difficult (just making the meringues can be, if that’s your first time!), the only tricky part is the final filling to get beautiful little desserts 🧁:)
Who wants to try?!
🌰🌰🌰🌰 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 6 little rounds into a baking sheet.
Bake 1 hour until the meringues are firm.
2) Make the whipped cream:
Beat 1/2 cup of whipping cream (I used @provamel vegan one 🌱) 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) Chestnut cream:
Fit 400g of Chestnut cream into a pastry bag.
4) Make the Mont blancs:
Put the meringues on a plate and pipe chestnut cream around the edge of each meringues.
Pipe cream in the center.
You can add dark chocolate chips on the top.
Chilled for 2 hours... and enjoy this amazing chestnut cream recipe!

Happy October !!



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