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 lately have a little time, I was searching on the internet last week. Attempting to find new, fascinating thoughts, inspiring meals that I have never tasted before, to amaze my loved ones with. Looking for a long time unfortunately could not discover any interesting stuff. Right before I wanted to give up on it, I discovered this delicious and easy dessert by accident at Suncakemom. The dessert seemed so scrumptious on its snapshot, it called for immediate actions.

It absolutely was simple enough to imagine the way it is made, how it tastes and how much boyfriend is going to like it. Mind you, it is extremely easy to impress the guy when it comes to puddings. Yes, I am a blessed one. Or maybe he is.Anyways, I got into the site and simply used the detailed instuctions which were combined with impressive photos of the operation. It really makes life rather easy. I could suppose it’s a bit of a inconvenience to shoot pics in the midst of baking in the kitchen as you ordinarily have sticky hands thus i seriously appreciate the effort and time she devote to make this post and recipe easily implemented.

Having said that I am inspired presenting my own dishes in a similar way. Appreciate your the idea.

I was tweaking the original recipe create it for the taste of my family. I’ve got to tell you it was a great success. They loved the flavour, the structure and loved getting a sweet like this in the midst of a stressful week. They ultimately wanted more, more and more. So the next time I am not going to make the same miscalculation. I’m likely to multiply the amount .

Chestnut Puree invented 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.

Categories: Recipes