Petits monts blancs

Petits monts blancs

By
From
Desserts
Serves
8

This is a great recipe which deserves to be more popular. I think the last time I had this dessert was in a pâtisserie in Paris and it was fab (and to be honest, I had another portion straight away). If you can’t find crème de marrons de l’Ardeche (sweetened chestnut purée), simply beat approximately 200g chestnut purée with 125g icing sugar until smooth.

Ingredients

Quantity Ingredient

For the meringue:

Quantity Ingredient
2 large egg whites
110g white caster sugar

For the filling:

Quantity Ingredient
2 x 250g tins creme de marrons de l’ardeche, chilled

For the mascarpone cream:

Quantity Ingredient
250g mascarpone cheese
200ml fromage frais
1 rounded teaspoon caster sugar
1 teaspoon pure vanilla extract
a little icing sugar, for dusting

Method

  1. Preheat the oven to 150ºC. Line a baking tray with baking parchment or a non-stick cooking mat.
  2. To make the meringue, place the egg whites in a large clean bowl and, using an electric whisk on a low speed, begin whisking. Continue for about 2 minutes until the whites are foamy, then switch the speed to medium and carry on whisking until the egg whites reach the stiff peak stage. Next, whisk the sugar in on high, a dessertspoon at a time, until you have a stiff and glossy mixture.
  3. Spoon 8 heaped dessertspoons of the mixture onto the baking tray, spacing them evenly. Using the back of the spoon or a small palette knife, hollow out the centres.
  4. Place on the centre shelf of the oven, immediately reduce the heat to 140ºC and leave them for 30 minutes. After that, turn the oven off and leave the meringues to dry out in the warmth of the oven until it is completely cold (usually about 4 hours or overnight). The meringues will store well in a tin or plastic box, and will even freeze extremely well.
  5. To assemble the Monts Blancs, spoon equal quantities of the crème de marrons into each meringue.
  6. Whisk all the ingredients (except the icing sugar) for the mascarpone cream together, then spoon equal amounts on top of the chestnut purée. A light dusting of icing sugar helps them resemble the snowcapped mountain they are named after.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again