Chestnut puree is something unique, something precious that is not meant to be average but a special one. Mount Blanc dessert is even more of that!
As I most recently have a little time, I was surfing on the web last week. Trying to find fresh, exciting thoughts, inspiring dishes that I’ve never tested before, to delight my loved ones with. Looking for a while yet couldn’t discover too many interesting things. Right before I wanted to give up on it, I came upon this fabulous and easy treat simply by luck over Suncakemom. It seemed so fabulous on its image, that required urgent action.
It had been not so difficult to imagine the way it’s made, its taste and how much boyfriend will enjoy it. Actually, it is quite easy to impress him in terms of cakes. Anyhow, I visited the site and then used the precise instuctions which were coupled with great shots of the method. It really makes life less difficult. I could suppose it is a slight inconvenience to take pics in the midst of cooking in the kitchen as you normally have gross hands and so i really appreciate the effort and time she devote for making this blogpost .
That being said I am encouraged presenting my own, personal recipes in a similar way. Many thanks the idea.
I was tweaking the original formula to make it for the taste of my loved ones. Need to tell you it had been an awesome success. They enjoyed the flavour, the structure and enjoyed getting a delicacy like this in the middle of a hectic workweek. They ultimately asked for more, many more. Thus the next time I am not going to commit the same miscalculation. I’m gonna multiply the volume to keep them delighted.
This Chestnut Puree post was made possible by SunCakeMom
Cook the chestnut with one of the above mentioned methods.
Meanwhile the chestnut is getting ready prepare the meringue. Beat two egg whites until hard peaks form. Beat the lemon juice and honey with it.
Fill the egg whites into a piping bag or tool and create 1½” / 4cm diameter and 2″ / 5 cm high meringues. Or something similar to that.
Place them in the oven until golden brown color starts to appear on the edges. It takes about an hour on 225°F / 105°C
Meanwhile the meringues are getting ready peel the chestnuts.
Transfer them into a pot with two cups of water.
Cook the chestnuts for 20 minutes on low heat then place them into a food processor. Refill the water if necessary.
Puree them well. Add water to the puree if required to get a solid paste that will be able squeeze through the piping bag. It will get more solid when cooled down but mind not to get it runny.
For best results the puree should be pressed through a sieve as to not block the piping bag when making the mountain side but if we feel lucky just skip this step.
Start making the base for the Mount Blanc by mixing together the flour, baking powder, butter and egg by hand.
If the mixture feels dry just add more butter, milk or water to it in tiny amounts until it gets together into a ball.
If there is time, put the dough into the fridge to chill a bit. If time is short start making the base by rolling out the dough into a lightly floured surface.
Cut the base out by a cookie cutter, special tool made for this task only. Or with a large cup.
Place them into the oven until golden brown. This takes about 10 – 15 minutes in a 350°F / 180°C oven.
While the cookies are cooling whip cream with sweetener and vanilla then fill it in a piping bag.
When the cookies are cool enough place the meringue in the middle.
Start applying the cream around the meringue with the piping bag in a spiral from the bottom to the top.
When the cream is done, fill a piping bag with the chestnut puree and pray that it won’t block the piping head.
Apply the chestnut cream in the same spiral form around the cream.