Here is a little video that explains the recipe from A to Z: My little Mont-Blancs didn't last long, you can imagine :) I added a small amount of mascarpone to the whipped ganache which I found a little too sweet.Īt the tasting, the flavors were there, a pure treat! The chestnut cream was just delicious.in my opinion, there is not enough cooking time for the meringues, I lengthened it so that they are well cooked.the step-by-step photo included with the recipe is a good idea for those who are reluctant to get started!.piping bags are also included, large size is appreciable.the two nozzles are included: the round to dress the meringue and the one with mini-holes to create the threads of chestnut cream, we can then reuse them for other recipes and that's great.the quality of the ingredients included: chestnut cream / honey / white chocolate / quality vanilla bean, they even put in the necessary powdered sugar and icing sugar.When I saw Mont-Blanc in the list, of course I fell in love :) + Points The concept is that of a box, in which all the ingredients / utensils necessary to make the recipe of your choice from a varied list are delivered to your home: Mont-Blanc, Paris-Brest, chocolate eclairs, strawberries etc. This recipe is a little different from the one I usually offer, because I was able to make it thanks to the contents of a pastry kit called C'est mon cake. I grant you, the chestnut cream is not the lightest thing, but associated with the crunchy meringue and the creamy cream, it's just perfection! Mont Blanc is a dessert that I often choose from the restaurant menu, I am really a fan of it. Step 11īring whole to the table and slice into thirds or quarters depending on appetite.I don't know about you, but I love chestnut cream, synonymous for me with gourmet comfort in the heart of winter. Working your way from one end of a rectangle to the other, pipe vermicelli of chestnut cream in a tight side-to-side movement to conceal the meringue and whipped cream. Pipe whipped cream along the length of each meringue. Step 10Īrrange the 4 rectangles of meringue on a serving dish large enough to accommodate them. Snip a tiny (1 mm) opening in one corner this will be your “vermicelli” piping bag. Just before serving, spoon the chestnut cream into a sturdy sandwich bag and chase out the air as you close it. Transfer to the piping bag fitted with the tip you used for the meringue. Snap on the whisk attachment and start whisking the cream on medium-low speed, then increase the speed slightly every 30 seconds or so, until the whisk leaves clear traces in the cream and the cream forms beautiful, firm peaks when you lift up the whisk, 4 to 5 minutes total. Put the chilled heavy cream in the chilled mixer bowl. Remove the meringue rectangles carefully from the parchment paper and cool on a rack. Clean the mixer bowl and whisk and put in the fridge to chill. While the meringues are baking, clean the piping bag and tip. If the meringues begin to color, reduce the oven temperature slightly. (You won’t be needing them for this recipe when baked, serve with coffee or ice cream.) Step 5īake until the meringues are completely set and detach from the parchment paper easily, 1½ to 2 hours, switching the positions of the sheets top to bottom and back to front halfway through. Pipe the rest of the meringue into 1-inch dots on the second baking sheet you should have enough to make about 60. Working in a tight zigzag, pipe the meringue onto one of the baking sheets to form 4 long rectangles about 1½ × 12 inches. Transfer it to a piping bag fitted with a ½-inch plain or star tip. The meringue is ready when it is glossy and forms stiff peaks this will take about 10 minutes. Whisk in one third of the sugar mixture and continue beating on medium speed as you sprinkle in the remaining sugar, a little bit at a time. Beat the egg whites on low and then medium speed, until they form medium peaks. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar, and salt. In a small bowl, combine the granulated sugar and powdered sugar. Prepare the meringue 4 hours before serving: Position racks at the upper and lower thirds, preheat the oven to 225☏, and line 2 baking sheets with parchment paper.
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