Mont Blanc (Japanese Chestnut Version)
Delicate chestnut cream vermicelli piped over meringue and sponge, often with rum or vanilla. Far more refined than the French original in Japanese pâtisseries.
8 ingredients
7 steps
Ingredients
- 1300g Japanese sweet chestnuts (kuri no kanroni), drained
- 2150ml heavy cream
- 32 tbsp rum or vanilla extract
- 450g icing sugar
- 54 small meringue bases (store-bought or homemade)
- 6100ml whipping cream, lightly whipped
- 72 tbsp caster sugar
- 8Marron glacé for garnish
Instructions
- 1Blend the sweet chestnuts with icing sugar and rum until smooth. Pass through a fine sieve for an ultra-smooth purée.
- 2Beat the chestnut purée with heavy cream until it reaches a piping consistency. Transfer to a mont blanc nozzle piping bag.
- 3Lightly whip the whipping cream with caster sugar to soft peaks for the base layer.
- 4Place a meringue base on each serving plate. Top with a dollop of lightly whipped cream.
- 5Using the mont blanc nozzle, pipe the chestnut cream in delicate vermicelli threads over each meringue, building upward.
- 6Crown with a marron glacé (candied whole chestnut) on top.
- 7Dust lightly with icing sugar and serve immediately for best texture.