Welcome to Montblanc Online Outlet

BraveTart: Mont Blanc mont blanc cake

Mont Blanc  (9, 4" tarts) Tweet

Mont blanc is generally a simple affair of pureed chestnuts and whipped cream, perhaps a meringue or cake inside to give it some substance. My version nestles the classic Mont Blanc into a chocolate tart shell with chocolate pastry cream and a dash of caramel in the Chantilly to ensure its irresistibility.

Admittedly, this is a little obnoxious to prepare. But it looks so stinkin’ tasty, right?

At any rate, all of the components will hold nicely in the fridge so you can whip them up in advance. Caramel on Monday. Tart dough on Tuesday. Pastry cream Wednesday. Glaze the chestnut garnish on Thursday. Assemble on Friday for your dinner party, be the talk of the town by Saturday.

Perhaps in an era of Semi-Homemade, I’m kidding myself to think that anyone will make this. But I’d like to think someone might. Here’s the recipe if you’re that someone. (Each link will take you to the individual recipes for the various component you’ll need.)

1/2 batch chocolate tart dough

10 ounces dark chocolate, melted

1/2 batch pastry cream

6 ounces chestnut puree (online sources: Sabaton , Roland , & Clement Faugier .)

5 ounces of caramel

5 ounces heavy whipping cream

18 whole chestnuts, roasted and peeled

A batch of hard caramel , prepared at the last minute

A Note on Equipment You can make a rustic version of this dessert without any special equipment, but if you’d like yours somewhat like the ones in the photo, the following piping bags and tips will help:

2 piping bags fitted with large, plain tips 1 piping bag fitted with a multi-opening tip

If you haven’t wrangled a pastry bag into submission before (or if you have and found it frustrating), these 12 tips for using a pastry mont-blanc-cake-rid-0.html. high quality montblanc replica watches bag will make the process mess and stress free.

Preparing the tart shells

Make and bake the chocolate tarts according to the recipe. Once the tarts have cooled, remove them from their tart pans and brush the inside of each generously with some of the melted chocolate. Place the brushed tarts on a sheet pan and refrigerate until the chocolate hardens (if you use tempered chocolate, you won’t need to refrigerate).

Flavoring the pastry creams

Meanwhile, divide the pastry cream into two 12 ounce portions.

Put one of the 12 ounce portions in a bowl and beat it with a hand/stand mixer until creamy. Then mix in the remaining melted dark chocolate. Scrape down the sides of the bowl, etc, to be sure it is homogeneous. Transfer the chocolate pastry cream to one of the pastry bags fitted with a plain tip and refrigerate until needed.

To flavor the other batch, put the chestnut puree into a bowl and beat it with a hand/stand mixer until it’s smooth and creamy. It’s really important that there are no lumps in the chestnut cream which might clog the small piping tip, so take care to scrape down the bowl and continue beating until the chestnut puree is perfectly smooth. At that point, add in the remaining 12 oz of pastry cream and mix until homogeneous.

Put the chestnut cream into a piping bag fitted with a multi-opening tip . I used #89, but I totally wish I had #233, because that would really get the job done. If you don’t have any of those, you can use a small plain tip, but it will definitely take more time. Set the piping bag in the fridge until needed.

Making the caramel whipped cream

Combine the caramel and cream together in a mixing bowl and whisk until uniform in color and texture. Then turn the speed to medium high and whip until stiff peaks form. Transfer the caramel cream to the remaining pastry bag and refrigerate until needed.

Assembling the Mont Blanc

Pipe an equal amount of chocolate pastry cream into each tart shell. Piping in a spiral pattern from the inside out will distribute an even, smooth layer into each. If the layer of chocolate cream turns out uneven, smooth it down with an offset spatula.

Place one chestnut in the center of each tart.

Now pipe the caramel cream around each chestnut, swirling up and around, as if filling soft serve ice cream into a cone. This step gives the Mont Blanc some height. Smooth the ridges of the cream down with an offset spatula, taking care not to press down and collapse the little mountain you’ve created.

Pipe the chestnut cream over each tart. You’ll use about two ounces of chestnut cream per tart, which is a considerable amount. Don’t skimp! You don’t want the dessert to just look like a limp noodle has been flopped onto it, you want it to look lush with strands of chestnut cream.

I piped in a spiral fashion, wrapping around and around, then slowly winding my way up, until I’d covered the whole thing. You’ll find many Mont Blancs that have piping in a more left-to-right fashion (like the famous originals ). I’ve done batches like that too, they both look quite nice.

Pipe out the chestnuts threads however you like, the point is to create more height. Have fun with it!

You can store the finished Mont Blancs in the refrigerator for about 48 hours, tops, or serve immediately. They’ll absorb off odors in your fridge faster than a box of baking soda, so if you do plan to let them hang out for a few days, be sure to take the time to store them properly, in an airtight container, or wrapped thoroughly in plastic.

Finishing the Mont Blanc

Line a sheet pan with parchment paper and set to the side.

Prepare the hard caramel and dip the chestnuts. (Click through for the recipe and detailed instructions.)

Top each Mont Blanc with a single caramel coated chestnut and serve immediately. Enjoy!

«  Back to the Recipe Box

Any questions? Jan 28, 2012 ·  7:28 PM

I am doing an article on pens and I would love to put this in after the Mont Blanc section for a bit of gorgeous sweet fun. Please could you let me know if this would be ok.

 · cat ·  http://www.squidoo.com/lensmasters/Thrinsdream

Jan 29, 2012 · 12:18 AM

@cat, haha sure thing. Nice tie in! If you need more info, shoot me an email (address on the about page).


Apr 25, 2012 ·  2:23 AM

So you had me at “ I’m kidding myself to think that anyone will make this. But I’d like to think someone might”. I’m always up for a challenge – even though living in Thailand makes cooking even more so.

I don’t know when or how, but this tart is going to be famous in Thailand too!

 · heidi · 

Apr 25, 2012 · 11:48 AM

@heidi, haha. I formally charge you with starting this trend in Thailand!!


Jan 13, 2013 ·  6:44 PM

Can this be made using almond? I know there is no such thing as almond puree but I was just wondering……

 · Joan · 

Jan 14, 2013 · 12:07 AM

Hi Joan! Presuming you made your own almond paste (puree), I don’t know why you couldn’t… although chestnuts seem to have a higher moisture content, which makes for a smoother, easier to handle puree.


May 20, 2016 · 12:05 AM

Im wondering how long it will take to make all of it. I’m also wondering if this too hard to make for a seventh grader who has only ever made cookies

 · Mei · 

Mar 06, 2017 ·  3:55 PM

Hi, I couldn’t find any chestnuts or chestnut paste at short notice for a dinner party, but I had a ton of hazelnuts, so I made hazelnut butter and caramelized hazelnuts. I made the bottom layer of pastry cream with Nutella, then brown sugar whipped cream with hazelnut butter pastry cream and caramelized hazelnuts in the middle and on top. It turned out really well and all the people at the dinner party were really happy with it. Thank you for posting this recipe. Also, I love your pastry cream recipe.

 · Fiona · 

Mar 09, 2017 · 10:37 PM

Today, I went to the beach with my kids. I found a sea shell and gave it to my 4 year old daughter and said “You can hear the ocean if you put this to your ear.” She put the shell to her ear and screamed. There was a hermit crab inside and it pinched her ear. She never wants to go back! LoL I know this is totally off topic but I had to tell someone!

 · ig ·  http://blogs.rediff.com/bankdebt56/2017/02/22/just-how-to-look-after-your-ac/

Mar 15, 2017 · 11:55 AM

I don’t even know how I stopped up right here, however I thought this submit used to be great. I don’t realize who you’re however definitely you’re going to a well-known blogger in the event you are not already. Cheers!

 · Augusto de Arruda Botelho ·  http://bit.ly/2noNb2j

Mar 23, 2017 · 11:46 AM

This is my first time visit at here and i am truly happy to read everthing at alone place.

 · Georges Sadala ·  http://georgessadalarj.com.br

Mar 24, 2017 · 12:17 PM

Spot on with this write-up, I really believe this site needs a great deal more attention. I’ll probably be returning to read through more, thanks for the advice!

 · Georges Sadala ·  http://georgessadalarihan.com.br/georges-sadala-rihan/georges-sadala-rihan-211/

Apr 17, 2017 ·  5:02 PM

Hey, I guess I am one of the few to attempt this dessert but I was so intrigued I had to do it! The chestnut paste right out of the can reminded me of refried beans and tasted somewhat like that so, sweetening it helped. But, put everything together and it tasted good . The chestnut flavor became so much more alive when combined with the other ingredients. One issue: the chocolate was too much for the 12 oz. pastry cream and set up almost hard, like ganache. But, we loved the overall dessert ( our first time eaten, or FTE )and the additional nut in the center was great. Thank you Stella, once again

 · Joan · 

nickname: Remember you? email? http:// comment:   After clicking "preview" you must click submit to post your comment.

mont blanc cake

pens brands
mont blanc pens price list philippines
pension definition economics
Mont Blanc Fountain Pens Sale
amazon.co.uk fountain pens Mont blanc chestnut cakes (petits gâteaux mont blanc) Previous Next Show Grid Previous Next Hide Grid Previous Next Image 1 / Video 1 / Audio

French chef, Gabriel Gaté introduces the Alpine food of the Savoy region, and talented French pâtissier, Pierrick Boyer, prepares some luscious little cakes garnished with chestnut cream which are named after the Mont Blanc Pic. Sommelier, Christian Maier, matches the dessert with a sauternes sweet wine.

Makes 6 Preparation 45 min Cooking 15 min Skill level Mid By Gabriel Gaté Select rating Give it 0.5/5 Give it 1/5 Give it 1.5/5 Give it 2/5 Give it 2.5/5 Give it 3/5 Give it 3.5/5 Give it 4/5 Give it 4.5/5 Give it 5/5 Average: 3.8 ( 46 votes) Ingredients 250 g sweet pastry 50 g almond meal 50 g icing sugar, plus extra for dusting 50 g plain flour, sifted 50 g softened butter 1 egg 6 tsp orange marmalade 6 small meringues, the size of a ball of cotton wool 100 g sweet chestnut cream (crème de marrons) 100 g chestnut purée (purée de marrons) 100 ml whipped cream (approximately) Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 10 minutes

This dessert requires special pastry equipment, in particular a piping bag fitted with a Mont Blanc nozzle.

Preheat the oven to 170°C.

Roll the sweet pastry out to a thickness of 3 mm. Cut six 10 cm discs of pastry and line 6 tartlet rings (of 6 cm diameter), placed on a flat oven tray with the pastry discs, trimming the edges neatly.

In a bowl combine the almond meal with the icing sugar, plain flour and softened butter. Add the egg and mix well. Transfer this almond cream to a piping bag and pipe it onto the pastry bases, filling them three-quarters of the way up to the top.

Bake for about 15 minutes or until the pastry is cooked and golden brown. Allow to cool before turning the tartlets out.

Spread 1 tsp orange marmalade over each tartlet base, then place a small meringue on top.

In a bowl combine the sweet chestnut cream with the sweet chestnut purée. Transfer this chestnut cream to a piping bag fitted with a special Mont Blanc nozzle and pipe it on top of the meringues to cover them well.

Dust the Mont Blanc gâteau with icing sugar.

Spoon the whipped cream into a piping bag fitted with a star nozzle and pipe a cream rosette on each gâteau. Refrigerate until 10 minutes before serving. Bon appétit!

Powered by Livefyre Advertisement

Mont Blanc cake/ Buche de Noel from Financier? s steakrules85 | Dec 17, 2008 06:47 PM

Ok all its always my job to get the Christmas desserts. So this year I am going to try something different. And my local bakery has a Mont Blanc or Chestnut Cream cake and the Buche de Noel as their specialities for Christmas. My question is what does Chestnut cream cake taste like? Is it a typically sweet or rich cake? Here is the description....

Chestnut cream,creme chantilly and vanilla genoise with a hint of Rum,topped with Chocolate shavings and marrons glaces. Sounds yummy but who knows.

Reply to Post Want to stay up to date with this post? Sign Up Now › Follow Log In or Sign Up to comment Posting Guidelines | FAQs | Feedback Log In or Sign Up to Comment › 1 Comment Latest Dec 22, 2010 by MadameMusquin Recommended From Chowhound (01:51) In The Weeds Presented by ChefsFeed Ah, yes: the phrase that’s basically your perpetual state of being, explained by the chefs who know it best. Ride that wave of panic, guys. (01:51) VIP Presented by ChefsFeed Helllllloooo, red carpet. When you’re a special person, you get a super slick, international spy code-name from the kitchen. (Note: this message will self-destruct immediately after viewing.) (02:30) Bloodbath Presented by ChefsFeed Curtains up on Michael Fojtasek's gory night that went down in kitchen history. Illustrations by maestro Daniel Krall , and animation by magic-maker Derek Salvatore. Up Next In The Weeds (01:51) Up Next VIP (01:51) Up Next Bloodbath (02:30) Keep Reading 1 Best Arlington Restaurants? Updated 11 days ago  |   23

Boston Area Arlington 2 Southampton Long Island - where can I eat a great lobster roll? Updated 4 days ago  |   14

New York State (exc. NYC) Long Island Lobster Roll 3 Pizza in Boston, recommendations please Updated 15 days ago  |   31

Boston Area Pizza 4 Reservations for French Laundry Updated 7 hours ago  |   102

San Francisco Bay Area Fine Dining Napa Valley Yountville 5 Need restaurant Recs for multi-age large group Updated 1 day ago  |   13

Boston Area See All Latest Discussions › Recipe Banana and Fromage Blanc Grilled Cheese Recipe Brown Butter Crepes with Strawberries, Ricotta, and Orange Beurre Blanc Recipe Crab-Stuffed Sole Paupiettes with Sauce Vin Blanc Recipe Big Brother Slop Recipe Big Brother Lemon Chive Waffles