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Mont blanc chestnut cakes recipe (petits gâteaux mont blanc)
- Cuisine: French
- Serves 6 little mini cakes
Satege 17: Bourg-Saint-Maurice- Le Grand-Bonard
French chef, Gabriel Gaté introduces the Alpine food of the Savoy region, and talented French pâtissier, Pierrick Boyer, prepares some luscious little cakes garnished with chestnut cream which are named after the Mont Blanc Pic. Sommelier, Christian Maier, matches the dessert with a sauternes sweet wine.For more Tour news visit the Tour de France website at tdf.sbs.com.au.
Ingredients
This dessert requires special pastry equipment, in particular a piping bag fitted with a Mont Blanc nozzle.
250 g sweet pastry
50 g almond meal
50 g icing sugar
50 g plain flour, sifted
50 g softened butter
1 egg
6 tsp orange marmelade
6 small meringues, the size of a ball of cotton wool
100 g sweet chestnut cream (crème de marrons)
100 g chestnut purée (purée de marrons)
a little icing sugar from a shaker, for dusting
about 100 ml whipped cream
Preparation
Preheat the oven to 170°C.
Roll the sweet pastry out to a thickness of 3 mm. Cut six 10 cm discs of pastry and line 6 tartlet rings (of 6 cm diameter), placed on a flat oven tray with the pastry discs, trimming the edges neatly.
In a bowl combine the almond meal with the icing sugar, plain flour and softened butter. Add the egg and mix well. Transfer this almond cream to a piping bag and pipe it onto the pastry bases, filling them three-quarters of the way up to the top.
Bake in the preheated oven for about 15 minutes or until the pastry is cooked and golden brown. Allow to cool before turning the tartlets out.
Spread 1 tsp orange marmelade over each tartlet base, then place a small meringue on top.
In a bowl combine the sweet chestnut cream with the sweet chestnut purée. Transfer this chestnut cream to a piping bag fitted with a special Mont Blanc nozzle and pipe it on top of the meringues to cover them well.
Dust the Mont Blanc gâteau with icing sugar.
Spoon the whipped cream into a piping bag fitted with a star nozzle and pipe a cream rosette on each gâteau. Refrigerate until 10 minutes before serving. Bon appétit!
If you enjoyed this Mont blanc chestnut cakes recipe (petits gâteaux mont blanc) then browse more French recipes, dessert recipes, cake recipes, baking recipes and our most popular hainanese chicken rice recipe.
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| 2. | Morning Star Estate | Mt Eliza | |
| 3. | Breizoz French Creperies | Williamstown | |
| 4. | LA Chaumiere | Darwin | |
| 5. | Le Provencal | South Hobart | |
| 6. | Lebrina | New Town | |
| 7. | Arc of Iris | Margaret River | |
| 8. | The Loose Box | Mundaring | |
| 9. | Petaluma's Bridgewater Mill | Bridgewater | |
| 10. | Penfolds Magill Estate Restaurant | Magill |
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