Mont Blanc Cake – Bruno Albouze

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chestnut puree

🥗Healthier: sweet potato puree

💰Cheaper: canned pumpkin

Sweet potato provides a similar texture and flavor at a lower cost.

Beat room temperature egg whites with lime juice and some sugar until stiff peaks form, gradually adding remaining sugar.

Fold in lime zest and sifted powdered sugar.

Pipe meringue into narrow 2-inch tall mountains and bake in the oven at 220°F (100°C) for 1 hour.

Store meringue in sealed bags or containers to keep crispy.

Roll out pastry dough into a 3mm sheet and divide into discs about 1 inch larger than the tart rings.

Refrigerate the discs for about 30 minutes, then readjust thickness and shape into thin tartlets.

Place tartlets in the freezer until ready to bake.

Mix half of the heavy cream hot with softened gelatin, lime zest, and vanilla, then add remaining cold heavy cream and refrigerate overnight before whipping.

Make a soft black currant puree with half the sugar of regular puree and freeze into half spheres overnight.

Mix softened butter with almond meal and sugar, then add eggs and rum to make almond cream.

Blind bake the tartlets and fill them with almond cream, then bake for 30 minutes.

Prepare the first chestnut filling with chestnut paste, chestnut spread, butter, and rum, covering each tartlet with this mixture.

Add frozen black currant puree on top, followed by more chestnut filling.

Whip the ganache to medium peaks and top each cake with it, smoothing it out.

Wrap the whole cake with chestnut vermicelli and garnish with pieces of Maron glass.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens