秋の味覚の先取り【モンブランの作り方】 How to make Mont Blanc　【ネコノメレシピ】

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream provides a dairy-free option with similar richness.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a different flavor profile.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative for vegetarians.

chestnuts

🥗Healthier: walnuts

💰Cheaper: canned chestnuts

Canned chestnuts are more accessible and affordable.

Prepare the almond cream by softening unsalted butter and mixing it with granulated sugar.

Add eggs gradually and emulsify with a spatula.

Incorporate sifted almond powder and mix gently.

For the tart dough, soften unsalted butter and mix with powdered sugar.

Add egg yolk and emulsify with a spatula.

Incorporate sifted cake flour and salt, mixing gently.

Wrap the dough in plastic wrap and let it rest overnight.

Roll out the dough to 3mm thickness, cut into 8cm rounds, and place in tart molds, pricking with a fork.

Fill the tart shells with almond cream and bake at 180°C for about 25 minutes.

For the Chantilly, whip fresh cream with granulated sugar until soft peaks form and refrigerate.

For the marron cream, soften marron paste and mix with softened unsalted butter.

Fold in whipped fresh cream and rum, then refrigerate.

Assemble the dessert by piping some Chantilly on the tart base, placing marron pieces on top, and piping more Chantilly over it.

Pipe the marron cream on top and dust with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens