Mont blanc
2 h

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.  

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Ingredients For

  • x 2
  • 120 g
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    120 g See the article
  • 190 g
  • 1 pinch
  • 1 sachet
  • x 4
  • 30 cl
  • 25 g
  • Crème de marron
    Sweet products
    Chestnut cream
    300 g See the article
  • 300 g
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    100 ml See the article

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.  

Louisiana Rum
Louisiana Rum
Guadeloupe cane sugar
Guadeloupe cane sugar
See Recipe