Cake Mont-Blanc by the chef Sébastien Gaudard is a signature French dessert with the puréed chestnut vermicelli filled with Chantilly cream. “Curious”and elegant meringue cake makes every bite mouthwatering.
For French meringue:
- 120 g egg whites
- 120 g castor sugar
- 120 g icing sugar
- 1/4 vanilla bean
For chestnut cream:
- 160 g chestnut puree
- 140 g chestnut cream
- 10 g cognac
For Chantilly cream:
- 100 g whipping cream
- 10 g icing sugar
- Heat the oven to 265 degrees F.
- Whisk the egg whites with an electric mixer . Add the castor sugar and vanilla bean dividing the sugar mixture in four times and continue whisking. When the egg whites are tight enough, add the icing sugar and mix with a spatula.
- Place the meringue in a pastry bag with a pipping tip of 10 mm and make a disk of 7-8” in diameter on a parchment paper .
- Bake the meringue at 265 degrees F for one hour. Then low the oven temperature to 210 degrees F and continue baking for another one hour. The secret of the perfect meringue is that it is needed to open the oven door each 15 minutes to let the steam escape.
- To make the chestnut cream, mix the chestnut puree and chestnut cream with a spatula. Add cognac and combine everything. Place the cream in a cold place for a few hours.
- In a separate bowl, make Chantilly cream: whisk the whipping cream with icing sugar till the creamy texture.
- Place the cooled meringue on a serving plate. Push Chantilly cream with a pastry bag using a pipping tip of 8 mm. Decorate the cake with the chestnut vermicelli using a pipping tip of 6 mm. Sprinkle the cake with the icing sugar.
- The meringue recipe is enough to make two meringue disks of 7-8” or one disk of 7-8” and small individual meringues.
- In order to “lift” the “mountain” of the cake, I would suggest to make two portions of Chantilly cream.
- Moreover, you would need two portions of the chestnut cream recipe to cover the cake with the right amount of the chestnut vermicelli.
Keywords: cake, meringue, chestnut, cake mont-blanc