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Step-by-Step Guide: Making the Mont Blanc

Easy Homemade Mont Blanc Dessert

Here’s a simple recipe for an Easy Homemade Mont Blanc Dessert, a delicious treat made with a chestnut puree, whipped cream, and meringue:

  • Total Time: 2 hours (not including cooling time for meringue)
  • Yield: This recipe yields about 4 to 6 servings, depending on the portion size of the dessert.

Ingredients

Scale

For the Meringue:

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • A pinch of salt

For the Chestnut Cream:

  • 1 can (about 400g) of sweetened chestnut puree
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For Garnish:

  • Whipped cream (optional)
  • Shaved chocolate or cocoa powder (optional)
  • Whole chestnuts (optional)

Instructions

Step 1: Make the Meringue

  1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
  2. In a clean, dry bowl, whisk the egg whites and salt until soft peaks form. Gradually add the granulated sugar, whisking continuously until the mixture is glossy and forms stiff peaks.
  3. Add the vanilla extract and mix gently.
  4. Spoon or pipe the meringue onto the prepared baking sheet in circles about 3 inches in diameter.
  5. Bake for 1.5 to 2 hours, or until the meringues are dry and crisp. Turn off the oven and let them cool completely inside.

Step 2: Prepare the Chestnut Cream

  1. In a separate bowl, beat the heavy cream until soft peaks form.
  2. Gently fold in the sweetened chestnut puree, powdered sugar, and vanilla extract until well combined. Be careful not to deflate the whipped cream.

Step 3: Assemble the Dessert

  1. Place a meringue on a serving plate or dish.
  2. Top with a generous spoonful of the chestnut cream, letting it cascade over the sides.
  3. If desired, add a dollop of whipped cream on top and sprinkle with shaved chocolate or cocoa powder.
  4. Garnish with whole chestnuts if you like.

Step 4: Serve

Serve immediately or refrigerate for up to an hour before serving for a chilled dessert. Enjoy your homemade Mont Blanc!

This recipe is straightforward and perfect for impressing guests or treating yourself. Let me know if you need any variations or additional tips!

Notes

Tips and Variations:

  1. Meringue Consistency:
    • Ensure that the bowl and beaters are completely clean and dry before whipping the egg whites. Any grease can prevent them from whipping properly.
    • For best results, use room temperature egg whites, as they whip up to a greater volume.
  2. Chestnut Puree:
    • If you can’t find sweetened chestnut puree, you can make your own by blending cooked chestnuts with sugar and a little vanilla or milk until smooth.
    • You can also mix in a splash of rum or brandy for added flavor.
  3. Heavy Cream:
    • For an even richer flavor, consider using mascarpone cheese or a mix of mascarpone and heavy cream for the chestnut cream layer.
  4. Presentation:
    • For a more elegant presentation, consider using a piping bag to create swirls with the chestnut cream on top of the meringue.
    • You can layer the meringues with chestnut cream in a glass for a beautiful parfait-style dessert.
  5. Make Ahead:
    • Meringues can be made ahead of time and stored in an airtight container at room temperature for several days.
    • The chestnut cream can also be prepared in advance and stored in the refrigerator for up to 2 days.
  6. Serving Suggestions:
    • Pair the dessert with fresh berries or a fruit coulis for a pop of color and flavor.
    • A drizzle of chocolate sauce or caramel can add extra sweetness.
  7. Storage:
    • If assembled, it’s best to serve Mont Blanc immediately as the meringue may become soggy when stored with the cream. However, you can store the components separately for a few days and assemble them right before serving.

Dietary Adjustments:

  • Gluten-Free: This recipe is naturally gluten-free since it does not contain flour.
  • Dairy-Free: Substitute the heavy cream with coconut cream or a non-dairy whipped topping for a dairy-free version.
  • Nut Allergies: If you have nut allergies, be cautious with chestnut puree and consider using a different type of sweetened puree, like pumpkin or sweet potato, though the flavor will differ significantly.

These notes should help you customize the Mont Blanc dessert to your liking and ensure success in the kitchen! Enjoy your baking!

  • Author: Clara Bourdin
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes (for the meringue)
  • Category: Dessert
  • Method: Baking (for the meringue) and No-Cook (for assembling the chestnut cream)
  • Cuisine: French (Mont Blanc is a classic French dessert)
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 Mont Blanc Dessert (1 assembled meringue with chestnut cream)
  • Calories: Approximately 300-350 calories
  • Sugar: Approximately 25-30 grams (mostly from the chestnut puree and added sugar)
  • Sodium: Approximately 40-60 mg (depending on the meringue and any added salt)
  • Fat: Approximately 18-22 grams
  • Saturated Fat: Approximately 10-12 grams (mostly from the heavy cream)
  • Unsaturated Fat: Approximately 5-7 grams (depending on the type of cream used and any added ingredients)
  • Trans Fat: 0 grams (there are no trans fats in the ingredients used)
  • Carbohydrates: Approximately 35-40 grams
  • Fiber: Approximately 35-40 grams
  • Protein: Approximately 3-4 grams (mainly from the egg whites in the meringue)
  • Cholesterol: Approximately 60-70 mg (from the egg whites and heavy cream)

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