Mont Blanc chestnut cakes

Mont Blanc chestnut cakes

Petits gâteaux Mont Blanc

By
From
Taste le Tour
Makes
6 little cakes

From The Alps region by Pierrick Boyer

The French are mad about chestnuts and this dessert, using a luscious chestnut cream, was created to celebrate the beauty of the alpine Mont Blanc peak. You need special pastry equipment, in particular a piping bag fitted with a Mont Blanc nozzle.

Ingredients

Quantity Ingredient
250g Plum tart
50g almond meal
50g icing sugar, plus extra for dusting
50g plain flour, sifted
50g softened butter
1 egg
6 teaspoons orange marmalade
6 small meringues, the size of a ball of cotton wool
100g sweet chestnut cream
100g unsweetened chestnut purée
100ml whipped cream

Method

  1. Preheat the oven to 170°C. Lightly grease 6 x 6 cm tartlet rings. Arrange the rings on a flat baking sheet.
  2. Roll the sweet pastry out to a thickness of 3 mm. Cut out 6 x 10 cm discs of pastry and use to line the tartlet rings, pushing the pastry in gently. Trim the edges neatly.
  3. In a mixing bowl, combine the almond meal, icing sugar, plain flour and butter. Add the egg and mix until smooth. Spoon into a piping bag and neatly fill the pastry cases so they are three-quarters full. Bake for about 15 minutes or until the pastry is cooked and golden brown. Remove from the oven and leave to cool before turning the tartlets out.
  4. Spread 1 teaspoon of orange marmalade on each tartlet, and top with a small meringue.
  5. In a bowl combine the chestnut cream with the chestnut purée. Spoon the mixture into a piping bag fitted with a special Mont Blanc nozzle and use it to pipe the traditional vermicelli-like icing over the top of the meringues to cover them well. Dust with icing sugar. Use a piping bag, fitted with a star nozzle, to pipe cream rosettes of ‘snow’ on the summit of your mini Mont Blanc cakes. Refrigerate until 10 minutes before serving.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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