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Mont Blanc - Made With Chestnuts Cooked In Their Skins Recipe

Mont Blanc - Made with Chestnuts Cooked In Their Skins Recipe
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Serving : 3
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Prepare the ingredients before making Mont Blanc - Made with Chestnuts Cooked In Their Skins in your home. Then, follow these steps below to serve Mont Blanc - Made with Chestnuts Cooked In Their Skins for your family or friends.

Ingredients: Mont Blanc - Made with Chestnuts Cooked In Their Skins

  • For the chestnut cream:
  • 200 grams ○Chestnuts cooked in their inner skins
  • 100 grams ○Heavy cream
  • 1/2 tablespoon~ your preference ○Sugar
  • 1 tsp ○Rum
  • 1 three 6 cm diameter pieces... save the rest for another snack ^^ For the tart crust
  • 100 ml ●Heavy cream
  • 1 tbsp ●Sugar
  • 2 Boiled chestnut in their skins (for the filling)
  • 3 Boiled chestnut skins (for decorating)
  • 1 Sugar

How to Make Mont Blanc - Made with Chestnuts Cooked In Their Skins

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Mont Blanc - Made with Chestnuts Cooked In Their Skins in your home by yourself.

    Step 1
  • Prepare the tart crust: I made mine 6 cm in diameter. Finely mince the simmered chestnuts for the filling.
  • Step 2
  • Make the chestnut cream: Put the ○ chestnuts into a food processor, and blend into a paste.
  • Step 3
  • Add the ○ sugar, ○ rum, and ○ heavy cream to Step 2, and blend until smooth. Please adjust the overall hardness to the same state as the heavy cream. The photo shows the chestnut cream after it's blended.
  • Step 4
  • Since it was a bit clumpy when I tried squeezing it, I decided to pass it through a sieve, even though it's a lot of work.
  • Step 5
  • I made about 250 g minus the amount lost from straining it. It is really delicious when you try it. It has restaurant-quality flavor!
  • Step 6
  • Put the ● heavy cream and ● sugar in bowl, and whip while it cools.
  • Step 7
  • Put it all together: Place 1/3 of the minced chestnut from Step 1 on top of the tart crust and squeeze 1 cm of the cream from Step 6 on top in a mound using a pastry bag fitted with a tip. Squeeze the chestnut cream from Step 5 on top.
  • Step 8
  • I use this type of pastry tip, but you can of course use a different one! I squeezed it from the bottom up in a spiral.
  • Step 9
  • Note: If you're using a wide piping tip, I think it's okay not to pass the paste through a sieve.
  • Step 10
  • Top with small chestnuts (for decoration) and a mint leaf (if you have some), and it is done!
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