Mont Blanc Chestnut Dessert

Prep: 20 mins

Cook: 100 mins

Total: 2 hrs

Servings: 10 servings

Appropriately shaped like the beautiful Mont Blanc, this classic French pastry features chestnut puree piled on top of meringue rounds and topped with whipped cream for a subtlety sweet dessert that looks like a little snowy mountain. Its pretty appearance makes this treat a beautiful and elegant addition to dessert tables, bridal showers, or celebratory tea gatherings.

This recipe can be made as one large dessert or individually sized. Since a raw egg white is incorporated into the whipped cream, make sure you use pasteurized eggs and be sure to let pregnant guests know about it, as raw egg consumption during pregnancy is not advised. Although the recipe requires a lot of attention and has several steps, it is easy to follow and a fun weekend baking project.

This delicious recipe comes courtesy of the "Best of Bon Appetit" (Knapp Press).

Ingredients

For the Meringues:

• 4 large egg whites (room temperature)

• 1/8 teaspoon kosher salt

• 1/8 teaspoon cream of tartar

• 3/4 cup plus 3 tablespoons sugar

• 3/4 teaspoon pure vanilla extract

For the Chestnut Puree:

• 3 pounds fresh chestnuts, or 1 (31-ounce) can chestnut puree

• 1 vanilla bean

• 3/4 cup water

• 1/3 cup sugar

For the Whipped Cream:

• 1 1/2 cups heavy whipping cream

• 1 to 2 tablespoons sugar

• 1 teaspoon pure vanilla extract

• 1 large egg white at room temperature

• 2 squares grated semisweet chocolate, for garnish

• Confectioners' sugar, for garnish, optional

Steps to Make It

Make the Meringues

1. Gather the ingredients.

   

2. Preheat oven to 250 F. Line a baking sheet with parchment paper. With the help of a pencil, trace 1 (9-inch) circle for one large Mont Blanc or 10 (3 1/2-inch) circles for individually sized desserts on the parchment paper. You might need more than 1 baking sheet if making small circles.

   

3. In a large bowl, beat egg whites with salt until foamy.

   

4. Add cream of tartar and beat until soft peaks form.

   

5. Beat in 2 tablespoons sugar until mixture holds long, stiff peaks when beater is lifted. Carefully fold in remaining sugar and vanilla extract.

   

6. Place meringue in a pastry bag fitted with a 1/2-inch plain tube. Pipe 1 large round or 10 small ones onto prepared parchment-lined baking sheet.

   

7. Bake 1 hour or until meringue is firm to the touch. If meringues begin to brown during baking, reduce heat. Transfer meringues to a rack and let cool.

   

Make the Chestnut Purée

1. Gather the ingredients.

   

2. Preheat oven to 375 F. Peel chestnuts using a small, sharp knife and leave the inner skin on. Place chestnuts in a shallow ovenproof dish.

   

3. Bake 10 to 15 minutes, or until skin dries and peels off easily. Rub nuts into a rough clean cloth or hand towel to remove inner skins.

   

4. Place peeled and skinned nuts in a saucepan. Cover with water and add vanilla bean.

   

5. Bring to a boil over high heat. Reduce heat, cover, and simmer for 25 to 30 minutes, or until chestnuts are very tender. Remove vanilla bean.

   

6. Meanwhile, boil 3/4 cup water and 1/3 cup sugar in a small saucepan to make a sugar syrup. Set aside to cool.

   

7. Drain chestnuts well and add to a food mill or food processor. Puree until smooth.

   

8. When syrup is cool, add 1/4 cup of syrup at a time into chestnut puree to make it thin enough to pipe it through a pastry bag but still thick enough to hold its shape. If using canned puree, sweeten to taste, making sure it is thin enough to be piped.

   

9. Fit a pastry bag with a 1/8-inch plain tube and fill with puree.

   

Make the Whipped Cream and Assemble

1. Gather whipped cream ingredients.

   

2. In a medium bowl, beat cold cream with 1 to 2 tablespoons of sugar and 1 teaspoon vanilla extract until stiff.

   

3. In a separate small bowl, beat pasteurized egg white until it forms a stiff peak.

   

4. Fold egg white into cream and add mixture to a pastry bag fitted with a star tip. 

   

5. Arrange meringue or meringues on a serving platter and pipe chestnut puree into a bird's nest shape around the edge.

   

6. Pipe cream mixture in center, piling it high so it resembles a mountain. Sprinkle grated chocolate over whipped cream and chill until serving time.

   

7. If using, dust with confectioners' sugar just before serving so it looks like a snowy mountain.

   

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.

Variation

If fresh chestnuts are not available, you can also substitute one, 31-ounce can chestnut puree and skip the step of making your own.

Nutrition Facts
Servings: 10
Amount per serving
Calories	553
% Daily Value*
Total Fat 19g	24%
Saturated Fat 10g	52%
Cholesterol 59mg	20%
Sodium 58mg	3%
Total Carbohydrate 89g	32%
Dietary Fiber 7g	27%
Total Sugars 31g
Protein 8g
Vitamin C 36mg	178%
Calcium 70mg	5%
Iron 2mg	9%
Potassium 907mg	19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.