和栗の極上モンブラン / お菓子のレシピ

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.

Make the tart dough by creaming unsalted butter until it becomes pomade-like.

Gradually add powdered sugar in 2-3 additions, mixing well each time, then add almond flour and mix further.

Slowly incorporate the beaten whole egg and add a few drops of vanilla oil for flavor.

Sift in half of the cake flour and mix by pressing the spatula against the bowl; fold the dough to combine.

Wrap the dough in plastic wrap, ensuring no air is trapped, and refrigerate overnight.

Roll out the chilled dough to 3mm thickness, chill again for 30 minutes to 1 hour, then cut out circles with a pastry cutter.

Place the cut dough into a tart pan, trim excess, and poke holes with a fork; bake in a preheated oven at 170°C for 15-18 minutes, swapping the baking sheet halfway through for even baking.

Whip the heavy cream to soft peaks and fold in the diced chestnuts (A).

Transfer the mixture to a piping bag fitted with a round tip and pipe it into the center of the tart to create height; refrigerate for 10-15 minutes.

In a bowl, mix the Japanese chestnut paste with unsalted butter, gradually adding milk until smooth; strain if there are lumps.

Fill a piping bag fitted with a medium Mont Blanc tip with the Mont Blanc cream and pipe it over the chestnut cream in a vertical and then horizontal direction.

For finishing, brush the halved chestnuts (B) with glaze and top them on the Mont Blanc; decorate with edible gold leaf.

Cooking Techniques

Spice Level:

Dietary

Allergens