Mont Blanc Cake

Mont Blanc is not only the highest peak in Europe located in the Alps! It is also a pastry, which through its ingredients evokes the codes of the mountains. This elegant dessert is a true delight for the senses, combining delicate layers of buttery crust, almond cream, chestnut filling, soft cassis pate de fruit, lime meringue, luscious whipped cream, marron vermicelli, and the irresistible sweetness of candied chestnuts. Have you always wanted to master the art of creating this elegant Mont Blanc Cake?. Well, look no further because you've come to the right place! Join me on my culinary journey as we dive into the intricacies of this exceptional dessert.

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An absolute delight

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French Meringue

Meringues can be made days ahead. Make extra for backups. In the stand mixer fitted withe the whisk attachment, start beating room temperature egg whites along with cream of tartar and one-third of granulated sugar on medium speed. In the meantime, line 2 trays with greased on both sides parchment paper. Prep a pastry bag fitted with a large round piping tip. When ready to go, set your mixer speed to full blast, and turn foamy egg whites to a stiff peaks meringue adding remaining granulated sugar gradually. Stop mixer and fold in lime zest and the sifted powdered sugar. Pipe out meringue into narrow mountains that should not be larger than 1.5''/4cm and 2''/5cm tall.

Baking Meringue

Meringue should be cooked at low temperature. Higher temperatures can cause meringues to crack and brown. Set oven temperature to 212ºF/100ºC. Bake meringue for an hour. Turn oven off and leave meringues inside for 30 minutes more. Store meringues in freezer bags or metal containers in a dry place. Do not refrigerate nor freeze. If meringue softens up overtime, quickly rewarm in the oven. To prevent meringue cookies from softening once in cake, meringue shall be coated with a film of melted cocoa butter or coconut oil.

Cassis ''Soft Pate de Fruit''

Soak gelatin sheets in cold water to soften, and drain. Heat up blackcurrant puree with water and half of the sugar. Combine remaining sugar with pectin, and add to the hot fruit puree. Bring to boil and cook for 3 minutes. Remove from the heat, add lemon juice and the soften gelatin. Pour hot mixture in half sphere silicone molds, and freeze overnight. De-mold when ready to use.

Lime Chantilly (Ganache Monté)

Soak gelatin in cold water to soften; drain and set aside. Heat up the first half of heavy cream with lime zest. Pour in melted white chocolate and mix with an immersion blender. Add the soften gelatin and mix. Add the remaining cold heavy cream and blend well. Refrigerate overnight before whipping.

Sablé Crust

Make thin tartlets and keep refrigerated or frozen until ready to use. Blind bake tartlets at 330ºF/160ºC for 15 minutes.

Almond Cream

In a food processor, mix softened butter along with almond meal and powdered sugar. Add room temperature eggs and rum – mix well. Use almond cream at room temperature. Save leftover for later use.

Baking

Fill each pre-baked tartlets with an ounce/30g almond cream (60%). Bake at 330ºF/160ºC for about 25 minutes. Always extend cooking time if using conventional oven. Let cool and set aside.

How To Make Chestnut Paste*

Chestnut paste (pâte de marron) is an essential ingredient used by many professionals. It is indeed often mixed with chestnut cream/spread in order to firm up, enhances taste, and cut sweetness from the spread. Chestnut paste is made from candied chestnuts scraps that are processed with some of the syrup saved from the can. To cut sweetness even further, marron purée may be added to the equation. At home, you can make marrons paste as follow: cook 500g frozen and peeled chestnuts in water until fork tender, and drain. Pass through a food mill. In the food processor, mix chestnuts puree along with a tablespoon corn syrup/glucose and a hint of vanilla.

Chestnut Filling

Mix all ingredients together.

Chestnut Vermicelle

In the stand mixer fitted with the whisk attachment or food processor, mix all ingredients together until smooth. Or use the Agrimontana vermicelli. For the decor, use a special vermicelli piping tip.

Montage

Whip ganache monté to medium peaks chantilly, and transfer it to a pastry bag fitted with a large plain piping tip. Meanwhile, spread chestnut filling on each tartlet. Place frozen blackcurrant soft pate de fruit in the middle, and surround it with more of the chestnut filling.
Top with ball of chantilly and add the meringue. With a small offset spatula, smooth out cake sides. Freeze cakes for 30 minutes before adding the vermicelli.
Wrap each cake with chestnut vermicelli and garnish with some marrons glacés pieces.
Bon appétit!

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