Mont-Blanc

Fall / Winter

Mont-Blanc

Created by
  • Martin Diez
    Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 2
Dosage
Recipe for approximately 15 individual Mont-Blancs
Recipe components

Sweet dough

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

Mix together

  • 65g
    whole egg(s)

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

IngredientsPreparation
  • 200g
    red fruit puree
  • 50g
    water

Cook at 40°C (104°F)

  • 12g
    yellow pectin
  • 100g
    sugar

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

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

Cook at 85°C (185°F)

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

Pour on

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

Add

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

Vanilla Mousse

IngredientsPreparation
  • 125g
    cream
  • 1pod(s)
    vanilla

Cook at 80°C (176°F)

  • 25g
    egg yolks
  • 8g
    sugar

Beat egg yolks and sugar until it is close to white

Pass through a sieve and pour on

  • 100g
    whipped cream

At 25°C (77°F), add

Chestnut mousse

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

Mix

At 30°C (86°F), add

  • 200g
    whipped cream

Slightly beat the mix and add

Pipe with the vermicelli shape decorating tube.

Meringue Decorations

IngredientsPreparation
  • 50g
    egg white

Whisk egg whites until stiff

  • 100g
    confectioner's sugar

Slowly, add

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