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Festive Mont Blanc

by Rita Ghantous December 28, 2021
1.6K
DESSERT

MONT BLANC

BY JOELLE CHEHWAN NJEIM
@joelliciouscuisine
Serves 8 | Prep. time 60 mins | Baking time 20 mins
Mont Blanc by Joelle C. Njeim
INGREDIENTS

Genoise

  • 5 eggs
  • 125 g sugar
  • Vanilla
  • 150 g flour

Syrup

  • 100 g water
  • 100 g sugar
  • 10 ml rum
  • Vanilla

Chestnut Mousse

  • 220 g chestnut cream
  • 150 g whipping cream
  • 60 g mascarpone

Chantilly

  • 350 g whipping cream
  • 50 g mascarpone
  • 2 tb. sifted sugar powder
  • Vanilla

Chestnut Cream

  • 250 g chestnut cream
  • 250 g chestnut paste
  • 50 g butter room temperature
PREPARATION

Genoise

  1. Preheat the oven at 200°C.
  2. Grease and line a 30 x 40 cm tray.
  3. Start by beating the eggs with the sugar and the vanilla until pale and fluffy.
  4. Fold in the sifted flour gently using a rubber spatula.
  5. Pour the mixture in the tray and bake for 8 minutes.
  6. Combine the sugar, the water and the vanilla. Boil until all the sugar has dissolved. Cool then add the Rhum. Keep aside.

Chestnut Mousse

  1. Whip the cream, the mascarpone and the vanilla until soft peaks.
  2. Add the chestnut cream and mix until well incorporated.
  3. Keep in a pastry bag fitted with a plain piping tip.

Chantilly

  1. Whip the mascarpone, the cream, the sifted sugar powder and the vanilla until soft peaks.
  2. Keep in a pastry bag fitted with a star nozzle.

Chestnut Cream

  1. Beat the butter with the chestnut paste using the paddle attachment.
  2. Add the chestnut cream and mix until well combined.
  3. Keep in a pastry bag fitted with the vermicelli piping tip.

Assembly

  1. Precut circular shapes in the sponge using three circle cutters of 7, 5 and 3 cm.
  2. Sprinkle the cake with syrup. Pipe the chestnut mousse and the Chantilly cream alternatively on each disc. Assemble the discs from the big to the smaller.
  3. Pipe the chestnut cream in a circular motion to cover the cake.
  4. Decorate with crushed meringues and a piece of chestnut in syrup.

OTHER RECIPES BY JOELLICIOUSCUISINE

  • Mango and Passion fruit Jelly

    by Rita Ghantous September 16, 2020
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  • Strawberry Tatin

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  • Coconut & mango Easter egg

    by Rita Ghantous March 19, 2021
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  • WHAT’S NEW
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