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Simple Mont Blanc (Chestnut Dessert) Recipe

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4.2 from 1 review

  • Author: Eliza
  • Total Time: 1 hour 10 minutes (including chilling time)
  • Yield: 6 servings

Description

A classic French dessert featuring layers of smooth chestnut cream, creamy white chocolate custard, and delicate savoiardi biscuits, topped with piped chestnut vermicelli. This Simple Mont Blanc combines rich flavors and elegant presentation for a delightful treat perfect for any occasion.

Ingredients

Custard Cream

  • 6 tablespoons cornstarch
  • 2 tablespoons white sugar
  • 2 large eggs
  • pinch of salt
  • 2 cups milk
  • 1 1/2 teaspoons vanilla extract
  • 3.5 oz white chocolate, chopped

Chestnut Cream

  • 1 cup cooked chestnuts, packed
  • 2/3 cup sweet chestnut spread
  • 4 tablespoons water (add gradually)

Assembly

  • 18 savoiardi biscuits
  • 1/2 cup milk (for dipping)
  • Icing sugar, for dusting
  • White chocolate curls, for decoration (optional)

Instructions

  1. Make the custard base: Transfer cornstarch and sugar to a small pot and mix well. Add eggs and whisk until fully combined. Pour in milk and add a pinch of salt. Cook over medium heat, whisking constantly until the mixture bubbles, then continue whisking for 1 minute before removing from heat.
  2. Melt chocolate into custard: Add chopped white chocolate and vanilla extract to the hot custard. Let sit for 1 minute to allow chocolate to begin melting, then stir until the mixture is completely smooth. Transfer the cream to a bowl, cover with plastic wrap ensuring it touches the surface to prevent a skin forming, and refrigerate. If lumps appear, pass the custard through a sieve or blend until smooth.
  3. Prepare chestnut cream: Place cooked chestnuts and sweet chestnut spread into a food processor. Process until smooth, stopping occasionally to scrape down the sides. Gradually add water until a smooth, spreadable cream is achieved.
  4. Soak biscuits: Pour milk into a shallow bowl. Briefly dip half of the savoiardi biscuits into the milk, then distribute them evenly into serving glasses or dishes.
  5. Assemble first layers: Spoon a teaspoon of chestnut cream onto each glass over the biscuits, followed by half of the chilled custard cream, spreading it evenly.
  6. Add second biscuit and custard layers: Repeat the dipping step with the remaining savoiardi biscuits and place them as a second layer in each glass. Cover these with the remaining custard, shaping the top with a spoon or offset spatula to form a domed surface.
  7. Pipe chestnut vermicelli topping: Fill a piping bag fitted with a star or thin round tip with the chestnut cream. Pipe the cream on top of each dessert in a circular motion starting from the base to the top, creating the signature vermicelli mound.
  8. Chill and garnish: Refrigerate the assembled Mont Blanc desserts for several hours to set. Just before serving, dust with icing sugar and optionally decorate with white chocolate curls.

Notes

  • To ensure a smooth custard, whisk constantly while cooking and cover custard with plastic wrap touching the surface to prevent skin formation.
  • If custard has lumps, pass through a sieve or blend briefly to achieve a silky texture.
  • Adjust water quantity in chestnut cream according to desired consistency for piping.
  • Use star tip for traditional vermicelli texture or round tip for a finer look.
  • Chilling the dessert for several hours enhances flavor melding and firmness.
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French

Find it online: https://recipekind.com/simple-mont-blanc-chestnut-dessert-recipe/