During my winter holidays, I had the pleasure of tasting a delightful Mont Blanc in a charming pastry shop called “Le Sommet des Anges” in the ski resort where I was staying. The combination of sweet chestnut purée, airy whipped cream, and crispy meringue was simply divine. Once I returned home, I couldn’t resist recreating this classic French dessert. The result was absolutely delicious, and I’m thrilled to share this recipe with you !

Ingredients:

For the meringue:

• 2 egg whites
• 100g (1/2 cup) granulated sugar
• 1/2 teaspoon lemon juice

For the chestnut cream:

• 200g (7 oz) sweetened chestnut purée
• 50g (1/4 cup) unsalted butter, softened
• 1 tablespoon rum (optional)
• 1 teaspoon vanilla extract

For the whipped cream:

• 200ml (3/4 cup) heavy cream (cold)
• 1 tablespoon powdered sugar

Instructions:

1. Prepare the meringue:

1. Preheat your oven to 100°C (210°F) and line a baking sheet with parchment paper.
2. In a clean bowl, whisk the egg whites with the lemon juice until soft peaks form.
3. Gradually add the sugar while whisking, until the mixture is glossy and stiff.
4. Pipe small meringue discs onto the baking sheet and bake for about 1.5 to 2 hours, until crisp. Let them cool completely.

2. Prepare the chestnut cream:

1. In a bowl, mix the sweetened chestnut purée with the softened butter, vanilla extract, and rum (if using). Blend until smooth. Set aside.

3. Prepare the whipped cream:

1. In a chilled bowl, whip the heavy cream with powdered sugar until it forms soft peaks.

4. Assemble the Mont Blanc:

1. Place a meringue disc on a serving plate.
2. Pipe a small mound of whipped cream on top.
3. Using a piping bag fitted with a fine nozzle, pipe the chestnut cream over the whipped cream in thin strands, creating a mountain-like shape.
4. Dust with powdered sugar for a snowy effect.

Enjoy this delicate and indulgent Mont Blanc, just as I did after my trip to the mountains! Let me know if you try it!