Chestnut puree is something unique, something precious that is not meant to be average but a special one. Mount Blanc dessert is even more of that!
As I recently have a little time, I was looking on the internet a few days ago. Trying to get fresh, interesting thoughts, inspiring recipes that I’ve never used before, to treat my family with. Hunting for a long time but could not come across any interesting stuff. Right before I wanted to give up on it, I found this tempting and simple treat by luck at Suncakemom. It seemed so delicious on its photo, that required fast action.
It had been not so difficult to imagine how it is created, its taste and how much my hubby is going to love it. Mind you, it is quite simple to impress the man in terms of cakes. Yes, I am a lucky one. Or perhaps he is.Anyway, I got into the site and simply followed the simple instuctions which were accompanied by impressive graphics of the task. It just makes life much simpler. I could imagine that it’s a bit of a inconvenience to take pics in the midst of baking in the kitchen as you will often have sticky hands thus i really appreciate the hard work she put in for making this post and recipe conveniently implemented.
That being said I’m inspired to present my very own dishes in the same way. Many thanks for the concept.
I had been tweaking the initial recipe create it for the taste of my loved ones. I’ve got to say it had been an incredible success. They prized the flavour, the structure and enjoyed having a delicacy like this in the middle of a busy week. They ultimately wanted lots more, many more. Hence the next time I’m not going to make the same miscalculation. I’m gonna twin the volume to make them happy.
Chestnut Puree credit Suncakemom.
Cook the chestnut with one of the above mentioned methods.
Meanwhile the chestnut is getting ready prepare the meringue. Beat two egg whites until hard peaks form. Beat the lemon juice and honey with it.
Fill the egg whites into a piping bag or tool and create 1½” / 4cm diameter and 2″ / 5 cm high meringues. Or something similar to that.
Place them in the oven until golden brown color starts to appear on the edges. It takes about an hour on 225°F / 105°C
Meanwhile the meringues are getting ready peel the chestnuts.
Transfer them into a pot with two cups of water.
Cook the chestnuts for 20 minutes on low heat then place them into a food processor. Refill the water if necessary.
Puree them well. Add water to the puree if required to get a solid paste that will be able squeeze through the piping bag. It will get more solid when cooled down but mind not to get it runny.
For best results the puree should be pressed through a sieve as to not block the piping bag when making the mountain side but if we feel lucky just skip this step.
Start making the base for the Mount Blanc by mixing together the flour, baking powder, butter and egg by hand.
If the mixture feels dry just add more butter, milk or water to it in tiny amounts until it gets together into a ball.
If there is time, put the dough into the fridge to chill a bit. If time is short start making the base by rolling out the dough into a lightly floured surface.
Cut the base out by a cookie cutter, special tool made for this task only. Or with a large cup.
Place them into the oven until golden brown. This takes about 10 – 15 minutes in a 350°F / 180°C oven.
While the cookies are cooling whip cream with sweetener and vanilla then fill it in a piping bag.
When the cookies are cool enough place the meringue in the middle.
Start applying the cream around the meringue with the piping bag in a spiral from the bottom to the top.
When the cream is done, fill a piping bag with the chestnut puree and pray that it won’t block the piping head.
Apply the chestnut cream in the same spiral form around the cream.