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Mont Blanc

Recipes

Mont Blanc

Fred Chang

Photos and words by Tina Wu

 

I love making desserts with seasonal ingredients, so when I saw chestnuts at a grocery store, I immediately had the idea to make a Mont Blanc. Mont Blanc is a French dessert. Its name is literally translated as “white mountain” in English. It was named in such way because the dessert looks like a mountain with snow covers on it. So everyhing about this dessert, the taste or the look, is perfect for the season.

Ingredient (makes 4 tarts):
Tart Dough:
Egg, 18g
Salt, A pinch
Cake Flour, 75g
Almond Flour, 10g
Powdered Sugar, 30g
Custard
Egg yolk, 2
Sugar, 40g
Milk, 180g
Butter, 18g
Cornstarch, 16g

Chestnut Butter Cream:
Butter, 120g
Sugar, 60g
Chestnut Puree, 240g
Cream, 2 tablespoons
Rum extra, 1 teaspoon

Chestnut Chantilly:
Sugar, 60g
Cream, 200g
Chestnut Puree, 300g
Marron Glace – chestnut candied in syrup and glazed
   Purchased from Amazon

Instructions:

Tart Base
Making The Dough
1. Mix together the flours, powdered sugar, and salt in a bowl. Add butter chunks and rub in with fingers until mixture comes to a coarse meal.

2. Whisk the egg, and drizzle 18g of egg over the mixture and mix with hand until the dough comes together. The dough should not stick to the hand

3. Knead the dough on a lightly floured surface until smooth

4. Wrap the dough in plastic wrap and put in a refrigerator for at least an hour

Baking the Tart
1. Pre-heat the oven to 360F

2. Take the dough out from to refrigerator, roll it out and put it on the tart tins

3. Use fork to poke holes at the bottom of the tart and let it set in the refrigerator for about 30 minutes. I always like to let the tart base set in the freezer for couple minutes since in this way it set faster

4. Put pie weigh or beans on top of the tart

5. Bake for 15-20 minutes

6. The tart base is set once it turns gold, it should get out of the tins pretty easily

*I decreased the amount of powered sugar in my dough, and added more cake and almond flours until it reached the right dough consistency.

Custard:
1. Whisk together half of the milk, half of the sugar, vanilla extra, and cornstarch.

2. Whisk together the egg yolks and the rest of the sugar. Then whisk in the rest of the milk.

3. Pour the mixture in a saucepan and bring to a simmer over medium heat. Move the saucepan away from the stove

4. Slowly pour the egg-milk mixture into the saucepan. Whisk vigorously while adding in the mixture

5. Bring the saucepan back to the stove and cook over medium-low heat until the mixture starts to thicken

6. Turn off the heat, let the custard set for couple minutes and mix in the butter

7. Move the custard to a bowl, cover it with plastic wrap, and let it cool down

Chestnut Butter Cream:
1. Soften the butter, mix together with sugar

2. Add chestnut puree, cream, and rum (I used less than a teaspoon of rum extra) then mix well

*For the cream, the recipe says 2 tablespoons, I added more to give a more creamy taste to the cream.

Chestnut Chantilly:

1. Whisk together the cream and sugar, then add chestnut puree and whisk until the chantilly cream is set

Assembling:

1. Fill the custard to about ¾ of the tart.

2. I love a little crunch to the dessert so I made a Swiss Meringue. So the meringue goes on top of the custard

3. Put the Marron Glace on top of the custard or meringue

4. Spread on top everything with the chestnut butter cream. Try to make it into a mountain shape

5. Put the Chestnut Chantilly Cream in a pastry bag, use the smallest tip and

6. Put another Marron Glace on top

7. And last, it’s the snow time! Spread on top the Mont Blanc with powdered sugar