Mont Blanc is a classic French dessert that beautifully combines meringue, whipped cream, and chestnut paste. This refined treat, often associated with the famed Angelina café in Paris, is an elegant and indulgent creation. While it requires patience and precision, the result is a stunning dessert that melts in your mouth. Follow this detailed recipe to recreate this Parisian delicacy at home.

Copyright Angelina Paris

Servings: 6

Preparation Time: 1 hour 30 minutes

Cooking Time: 3 hours

Resting Time: 6 hours

Difficulty Level: Delicate

---

Ingredients

For the Meringue:

• 3 egg whites
• 100 g granulated sugar
• 100 g powdered sugar

For the Chantilly Cream:

• 280 g heavy cream (35% fat)
• 8 g powdered sugar
• 8 g milk powder

For the Chestnut Paste:

• 300 g chestnut paste
• 50 g chestnut cream

For Assembly and Decoration:

• Powdered sugar

---

Instructions

Making the Meringue:

1. Preheat the oven to 110°C (convection mode).
2. In a mixing bowl, whisk the egg whites until they form stiff peaks. Add the granulated sugar all at once and mix briefly.
3. Reduce the mixer speed and gradually add the powdered sugar. Finish mixing gently with a spatula to create a smooth, glossy, and firm meringue.
4. On a baking sheet lined with parchment paper, draw 6 cm circles as guides. Pipe the meringue into disks and place them in the oven.
5. Lower the oven temperature to 90°C and bake for 2 to 3 hours until the meringues are crisp but not too hard. It is better to slightly underbake than to overbake.

Preparing the Chantilly Cream:

1. Mix the powdered sugar and milk powder together.
2. In a mixing bowl, whip the heavy cream with the dry ingredients until firm peaks form.
3. Transfer the Chantilly cream to a piping bag fitted with a 12 mm round tip. Pipe small mounds of cream onto the meringues, ensuring they are slightly smaller than the meringue bases.
4. Freeze for 2 to 3 hours.

Making the Chestnut Paste:

1. In a mixing bowl, blend the chestnut paste and chestnut cream for 3 to 4 minutes until soft and smooth.
2. Transfer the mixture to a piping bag fitted with a vermicelli tip. Pipe thin strands of chestnut paste onto a parchment-lined baking sheet, creating a 14 x 40 cm sheet of vermicelli.
3. Refrigerate for 2 to 3 hours to allow the chestnut paste to firm up.

Assembling the Mont Blanc:

1. Retrieve the chestnut paste sheet and cut 14 cm long strips, about 5 to 6 cm wide.
2. Carefully wrap each Chantilly-covered meringue with a strip of chestnut paste, ensuring it fully encases the cream. Gently press to adhere and trim any excess at the seam.
3. Using a fine sieve, dust the Mont Blanc with powdered sugar for a beautiful finishing touch.
4. Place the Mont Blanc delicately on a serving platter and enjoy!

---

This recipe is adapted from the book “Angelina. Paris 1903: 50 Iconic Recipes from a Parisian Institution,” featuring recipes by Christophe Appert, text by Claire Pichon, styling by Sarah Vasseghi, and photography by Aimery Chemin (2023, Éditions de La Martinière).