Mont Blanc - Chestnut at Its Best! (Gluten Free) | Pastry Maestra

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Make French meringue by placing room temperature egg whites into a bowl of a stand mixer fitted with whisk attachment.

Whisk egg whites on medium speed until soft peaks form.

Gradually add sugar while continuing to mix until all sugar is dissolved and meringue is glossy.

Fold in sifted powdered sugar with a silicone spatula.

Put meringue into a piping bag fitted with a large star tip.

Pipe the first disk approximately 10cm (4 inches) in diameter.

Pipe a meringue ring on top of the disk following the outer rim.

Repeat the procedure two more times to create additional disks.

Bake the meringue discs at 100°C (210°F) for about 35-45 minutes until completely dried.

Take the discs out and leave them to cool down.

Make Chantilly cream by placing cold whipping cream into a bowl of a stand mixer fitted with whisk attachment.

Add sifted powdered sugar and vanilla powder into the cream.

Whisk on medium speed until soft peaks form.

Mix candied chestnut paste and rum until uniform to make chestnut cream.

Assemble the Mont Blanc by placing Chantilly cream into a piping bag fitted with a large round tip.

Cover the meringue with Chantilly cream in a dome shape.

Put chestnut paste into a piping bag fitted with a basketweave tip.

Pipe vertical strips of chestnut paste from the bottom to the top of the Chantilly cream dome until completely covered.

Dust the Mont Blanc with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens