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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 minutes
Cook Time 1 hour 30 minutes
Servings: 6
Course: Dessert
Cuisine: French
Calories: 320
Ingredients Equipment Method Video Notes

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)

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
    whiped cream
  4. 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.
    Mont-Blanc-Dessert_-Delicious-Chestnut-Tart.

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.