Mont blanc
2 h
Average: 4.1 (24 votes)

Mont Blanc with chestnut cream

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

  • x 2
  • 120 g
  • Butter
    Charentes-Poitou Butter PDO
  • 190 g
  • 1 pinch
  • 1 sachet
  • x 4
  • 30 cl
  • 25 g
  • Crème de marron
    Chestnut cream
  • 300 g
  • Creme fraiche in a bowl
    Isigny Crème Fraîche & Bresse Crème Fraîche PDO



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. 


Mix until you have a smooth dough. Wrap in cling film and keep in a cool place.  


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.  


Place them on a baking tray lined with baking paper and bake for 15 minutes. Leave to cool.


Make the chestnut vermicelli. Place the chestnut paste in a bowl and whisk it to incorporate air. 


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. 


Set aside in the refrigerator until ready to serve.  


Whip the cream with an electric whisk. Add the sugar little by little.  


Arrange a few pieces of meringue on the shortbread biscuits. Add a spoonful of whipped cream on top.  

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