Under this name, we find two very distinct pastries: the Antillean Mont-Blanc, a sponge cake stuffed with coconut cream and covered with grated coconut and the Mont-Blanc with chestnut cream which we are talking about here. An allusion to the roof of Europe, this pastry has Italian origins dating back to the 15th century. It arrived in France in the 1620s. The current recipe, made up of a base of meringue, a dome of whipped cream and filaments of chestnut cream, is a creation and will make the reputation of the pastry shop Angélina which it offers since 1903.
The recipe for 4 Monts-Blancs
– 2 egg whites
– 120 gr of sugar
– 25 cl of cream
– 5 gr of icing sugar
– 300 gr of chestnut paste
The steps of the recipe for making Mont-Blancs :
1. Make the meringues: beat the egg whites until stiff, incorporating the sugar
2. Make 4 flat bases and bake them for 3 hours 30 minutes in an oven at 100 °, regularly opening the door to evacuate the humidity /
3. Whip the whipped cream with the icing sugar and place it in the refrigerator for two hours in a pastry bag
4. Beat the chestnut paste in a food processor to soften it and place it in a vermicelli syringe /
5. Assemble the Mont-Blancs by placing the whipped cream on the meringue base then cover with chestnut sprinkles.