The Mont Blanc dessert is made of a light meringue, chestnut cream and whipped cream: it just melts in the mouth! To make this recipe, you will need a reusable piping bag and a tip. We have chosen a vermicelli tip but you can of course choose another one to vary the shape of your dessert.
Ingredients For
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x 2
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120 g
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190 g
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1 pinch
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1 sachet
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x 4
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30 cl
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25 g
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300 g
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Preparation
1
Make the shortbread biscuits. Whisk the egg yolks and sugar in a bowl until they are white. Add the soft butter and mix. Add the flour, salt and baking powder.
2
Mix until you have a smooth dough. Wrap in cling film and keep in a cool place.
3
Preheat the oven to 180°C. Roll out the shortcrust pastry to a 5-mm thickness on a sheet of baking paper. Cut out round or star shapes using cookie cutters.
4
Place them on a baking tray lined with baking paper and bake for 15 minutes. Leave to cool.
5
Make the chestnut vermicelli. Place the chestnut paste in a bowl and whisk it to incorporate air.
6
Add the chestnut cream and beat for another 10 minutes. Soften the mixture with the single cream. Place the mixture in a piping bag fitted with a vermicelli tip.
7
Set aside in the refrigerator until ready to serve.
8
Whip the cream with an electric whisk. Add the sugar little by little.
9
Arrange a few pieces of meringue on the shortbread biscuits. Add a spoonful of whipped cream on top.
