I love a good Mont Blanc. What makes one the best to me is when it’s airy and light despite its heavy main ingredient, chestnut. I’ve only made a Mont Blanc once in my life, and it was the original. Now that I’m back from Paris and want to challenge myself, I thought of ways I could improve upon my original and that was when this Mont Blanc – Cassis was born. A layer of Confiture de Cassis so purposefully placed in the centre so that with every bite you take, you get a little bit of this fresh and bright acidity that just lifts this classic heavy dessert, not forgetting also elevating it to the next level.
Stunning confiture de cassis, absolutely adore the colour. Stains everything and anything though, I had to wear a bib!
I’m not going to pretend that I am great at making this. In fact I’m terrible at it, I face countless of challenges whenever I make Mont Blancs.
Including this, I’ve only ever made it twice and building it, the whole entire structure of it is so technical and difficult. The hardest is of course, piping the exterior. Perfect beautiful straight horizontal rings of chestnut cream across all the way to the tip of the “mountain”.
I’m left with four of these Mont Blancs and while one is for someone I know who loves it, the rest will be given away free as samples to whoever’s there at the right time. ;) So if you’re reading this and happen to be the one who got to taste it, I’d say you’d be one lucky receiver for a night.
This pastry has six components:
pâte sucrée // which can be found here
cassis (blackcurrant) confiture
I can’t wait for Christmas now, I see myself making these for this year’s festive season!
I mean, mountain, “snow“, chestnut…
It’s meant for it.
Given component; Chestnut Mousse:
chestnut paste – 300g
butter (softened) – 120g
milk – 30g
dark rum – 18g
egg whites – 15g
sugar – 26g
water – 9g
Combine the chestnut paste and softened butter in the bowl of the standing mixer and using a paddle attachment, mix on medium speed till pale and fluffy.
While the mixer is doing its work, combine the milk and rum together and heat it in the microwave till it is fairly warm, about 40C.
// Note: you do this to control the temperature when you mix the two different mixtures together. Because the butter is still quite cold, and if you add an extremely cold milk/rum mixture into it, the mixture will split. //
Whisk the milk mixture slowly into the whipped chestnut mixture, emulsifying it well after each addition till it is smooth and thick. Set aside at room temperature.
In a bowl of a standing mixer with a whisk attachment, place the egg whites.
Combine the sugar and water in a saucepan and heat till 121C. (be careful not to stir the mixture or it will crystallize)
When the temperature is at 115C, begin whisking your egg whites vigorously. You want the egg whites to be at least at white soft peaks before you add in the sugar syrup. (take extreme notice between the two. If the egg whites are not ready yet, simply reduce the heat source for the syrup. Controlling and monitoring is very important at this step)
Once the temperature is at 121C and your egg whites are whipped and at soft peaks, stream the sugar syrup in slow, letting it flow against the side of the bowl. Once all the syrup is in, lift the bowl slightly to allow the whisk attachment to combine the sugar syrup stuck at the bottom of the bowl.
Whip on medium-low speed till cool.
Using a spatula, fold the meringue into the chestnut mixture till smooth and fluffy.