Mont Blanc

Ingredients · 8 servings

• 600 gChestnut puree, smooth
• 240 gMeringue, baked into 8 nests
• 480 gWhipped cream, chilled
• 40 gSugar
• 60 mlMilk, cold

Equipment

mixing bowl, whisk, spatula, piping bag, serving platter, spoon, serving plate

Instructions

1. 1
   Mise En Place

   Gather chestnut puree, meringue, whipped cream, sugar, milk, plus a bowl, whisk, spatula, piping bag, and serving platter. · 5 min

   What to look for: All ingredients are measured and tools are ready on a cool work surface.

2. 2
   Sweeten Cream

   Whisk whipped cream with sugar in a cold bowl until it looks smooth, glossy, and holds soft peaks for spooning. · 3 min

   What to look for: The cream is glossy and softly mounded.

3. 3
   Loosen Chestnut

   Beat chestnut puree with milk until pliable, thick, and able to pass through a piping tip without tearing the meringue. · 4 min

   What to look for: The puree is smooth, thick, and pipeable.

4. 4
   Fill Meringue

   Spoon a generous dome of whipped cream onto each meringue nest, keeping a clean rim so the snowy base remains visible. · 4 min

   What to look for: Each meringue has a rounded cream dome with a visible crisp edge.

5. 5
   Pipe Chestnut

   Pipe chestnut puree over each cream dome in thin strands from top to bottom, building the classic mountain shape. · 8 min

   What to look for: Fine chestnut strands cover the cream like a small brown mountain.

6. 6
   Serve Cold

   Serve Mont Blanc at once on chilled plates, or hold briefly in the refrigerator so the meringue stays crisp and the cream stays cold. · 1 min

   What to look for: The dessert is cold, tall, and neatly layered.