Mont Blanc is a famous French dessert that combines sweet chestnut purée, whipped cream, and meringue into a heavenly treat. Named after Europe’s highest mountain, this dessert is a masterpiece that resembles snow-capped peaks.

Perfect for holidays or special occasions, it’s light yet indulgent and pairs wonderfully with coffee or dessert wine.

Mont Blanc: A French Dessert Masterpiece

Mont Blanc is a celebrated French dessert inspired by the snow-capped peaks of Europe’s highest mountain. It combines crisp meringue, creamy whipped cream, and a luscious chestnut purée. This elegant dessert is perfect for holidays or special occasions and pairs beautifully with coffee or dessert wine.

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Prep Time 45

Cook Time 1 30

Course Dessert

Cuisine French

Servings 6

Calories 320 kcal

Equipment

1 Mixing bowls
1 Electric mixer or hand whisk
1 Piping bags with a fine star nozzle
1 Baking sheet
1 Parchment paper
1 Saucepan
1 Sieve (optional, for smoother chestnut cream)

Ingredients

For the Meringues

3 large egg whites
3/4 cup (150g) granulated sugar
1/4 tsp cream of tartar

For the Chestnut Cream

1 1/2 cups (300g) sweetened chestnut purée
1/4 cup (60ml) heavy cream
1 tbsp dark rum (optional)
1/2 tsp vanilla extract

For the Whipped Cream

1 cup (240ml) heavy cream chilled
2 tbsp powdered sugar
1/2 tsp vanilla extract

Garnish

50 g Powdered sugar (for dusting)
1 cup Chocolate shavings or candied chestnuts (optional)

Instructions

Step 1: Prepare the Meringues
Preheat the oven to 225°F (110°C). Line a baking sheet with parchment paper.In a clean mixing bowl, whisk the egg whites until frothy.
Add cream of tartar and whisk until soft peaks form.Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
Pipe small meringue rounds onto the prepared baking sheet.
Bake for 1 hour 30 minutes, or until the meringues are crisp and easily lift off the parchment. Cool completely.
Tip: Ensure all equipment is grease-free to help the egg whites whip properly.
Step 2: Make the Chestnut Cream
In a saucepan, gently heat the chestnut purée with the heavy cream, stirring until smooth.Remove from heat and stir in the rum (if using) and vanilla extract.
Let cool to room temperature.Transfer the mixture to a piping bag fitted with a fine star nozzle.
Tip: If the purée feels too thick, add more cream until it’s pipeable.
Step 3: Whip the Cream
In a chilled bowl, whisk the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip.
Tip: Use cold cream for best results, as warm cream won’t whip well.
Step 4: Assemble the Mont Blanc
Place a meringue on a serving plate or dessert glass.Pipe a dollop of whipped cream over the meringue.
Cover the whipped cream with fine threads of chestnut cream, creating a mountain-like shape.
Dust with powdered sugar and garnish with chocolate shavings or candied chestnuts, if desired.

Video

Notes

Avoid Humidity: Meringues are sensitive to moisture; bake on a dry day if possible.
Perfect Piping: Practice piping on parchment paper before assembling the dessert.
Store Separately: Assemble just before serving to maintain the crisp texture of the meringue.

Keyword Dessert, Easy Dessert, Easy Recipe, French, Mont Blanc

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	320 kcal
Carbohydrates	45g
Protein	3g
Fat	15g

Can You Store Mont Blanc?

Once fully assembled, Mont Blanc is best enjoyed right away. The meringue will start to soften once it comes into contact with the chestnut cream and whipped cream, affecting the texture. If you must store an assembled Mont Blanc, keep it in the refrigerator and try to consume it within 24 hours for the best experience.

Storing the Components Separately

If you’re not serving the Mont Blanc right away, store the meringue, chestnut cream, and whipped cream separately in the refrigerator. Assemble them close to serving time to keep the meringue from getting soggy.

Meringues: Store the baked meringues in an airtight container at room temperature. They should keep well for up to a week if kept dry.
Chestnut Cream: Keep the chestnut cream in a sealed container in the refrigerator. It will stay fresh for about 3–5 days.
Whipped Cream: It’s best to whip the cream right before you need it, but if you have leftovers, you can store it in the fridge for up to 2 days. It may lose some of its fluffiness, so give it a quick whisk before using it again.

However, Be Careful…

Meringues are sensitive to moisture. Ensure you’re working on a dry day if possible, as humidity can prevent them from getting crisp. Also, make sure all utensils are completely dry before use.

Folding Techniques

When combining the whipped cream with the chestnut puree, be gentle. Overmixing can deflate the cream, which will affect the lightness of the chestnut cream. Use a folding motion rather than a stirring motion.

Piping Skills

If you’re not experienced with a piping bag, practice piping on parchment paper before starting on the actual dessert. It can be tricky to get a clean, aesthetic look, especially with the chestnut cream.

Oven Temperature Accuracy

Since oven temperatures can vary, use an oven thermometer to ensure the correct temperature for baking the meringues. Overheating can cause them to brown rather than dry out slowly.

In Summary

Making Mont Blanc at home can seem a bit daunting at first, but with a little practice, you’ll find it quite rewarding. There’s nothing like the combination of sweet, nutty chestnut cream, crunchy meringue, and soft whipped cream. It’s a dessert that’s as fun to make as it is to eat!

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