Mont-Blanc

Mont-Blanc

Level:
Medium
Makes:
Recipe for approximately 15 individual Mont-Blancs

Sweet dough

Used products: Sweet dough

  • 250 g
    flour
  • 125 g
    butter
  • 30 g
    almond powder
  • 25 g
    caster sugar
  • 50 g
    sugar
  • 4 g
    salt

Preparation: Sweet dough

Mix together

Used products: Sweet dough

  • 65 g
    whole egg(s)

Preparation: Sweet dough

Add in 2 times

Sheet out the dough (3 mm thick) and line 80 mm Ø tart rings.
Bake at 160°C (320°F).

Red Fruit coulis

Used products: Red Fruit coulis

  • 200 g
    red fruit puree
  • 50 g
    water

Preparation: Red Fruit coulis

Cook at 40°C (104°F)

Used products: Red Fruit coulis

  • 12 g
    yellow pectin
  • 100 g
    sugar

Preparation: Red Fruit coulis

Mix and then, add

Cook until 105°C (221°F).
Cool down in a closed container.
Soften the coulis and pipe it in the sweet dough.

Almonds biscuit

Used products: Almonds biscuit

  • 250 g
    whole egg(s)
  • 37 g
    sugar

Preparation: Almonds biscuit

Cook at 85°C (185°F)

Used products: Almonds biscuit

  • 250 g
    almond paste 50%
  • 37 g
    egg white

Preparation: Almonds biscuit

Pour on

Used products: Almonds biscuit

  • 52 g
    flour
  • 4 g
    baking powder
  • 75 g
    cold melted butter

Preparation: Almonds biscuit

Add

Bake on a sheet pan at 200°C (392°F).
Cool down and cut circular pieces of biscuit (70 mm Ø).

Vanilla Mousse

Used products: Vanilla Mousse

  • 125 g
    cream
  • 1 pod(s)
    vanilla

Preparation: Vanilla Mousse

Cook at 80°C (176°F)

Used products: Vanilla Mousse

  • 25 g
    egg yolks
  • 8 g
    sugar

Preparation: Vanilla Mousse

Beat egg yolks and sugar until it is close to white

Preparation: Vanilla Mousse

Pass through a sieve and pour on

Used products: Vanilla Mousse

  • 100 g
    whipped cream

Preparation: Vanilla Mousse

At 25°C (77°F), add

Chestnut mousse

Used products: Chestnut mousse

  • 135 g
    chestnut paste
  • 55 g
    liquid whipping cream
  • 10 g
    old brown rum

Preparation: Chestnut mousse

Mix

Used products: Chestnut mousse

Preparation: Chestnut mousse

At 30°C (86°F), add

Used products: Chestnut mousse

  • 200 g
    whipped cream

Preparation: Chestnut mousse

Slightly beat the mix and add

Pipe with the vermicelli shape decorating tube.

Meringue Decorations

Used products: Meringue Decorations

  • 50 g
    egg white

Preparation: Meringue Decorations

Whisk egg whites until stiff

Used products: Meringue Decorations

  • 100 g
    confectioner's sugar

Preparation: Meringue Decorations

Slowly, add

Used products: Meringue Decorations

Preparation: Meringue Decorations

Beat the mix with a hand mixer
Pipe in tube shape and sprinkle cocoa nibs