Montblanc 1.0
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Montblanc 1.0

  • Timeless Classics
  • Good for freezing
Level:
Medium
Mont Blanc is a beloved classic - the perfect winter dessert. This petit gateau version not only offers a new presentation, it adds both milk and white chocolates for extra indulgence. Subtly sweet Zephyr adds a smooth creaminess, and the roasted cocoa notes of Alunga elevate the chestnut flavour.

Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Vanille pâte sablée

Used products

Preparation

  1. Cream the butter with the icing sugar, then add previously scraped vanilla beans.
  2. Gradually add the eggs that have been brought to room temperature, until they are perfectly integrated into the mixture.
  3. Mix the wheat flours with the almond flour and salt.
  4. Add the dry ingredients to the mixture and knead until you obtain a homogeneous dough.
  5. Put the dough in a bowl and cover it with plastic wrap so that no air comes in contact with the dough, then let stand for half an hour in the refrigerator.
  6. Roll out the dough until you obtain a 4mm thick disk and then let stand in the refrigerator.
  7. Cut out a Ø7 cm disc from the dough and then place the disc between two Silpat® mats on a baking sheet.
  8. Oven settings: convection oven - 160°C - 18 minutes - 0% humidity.
  9. Dust the dough with a fine layer of Mycryo™ when you remove it from the oven.

WHOLE ALMOND BISCUIT JOCONDE

Used products

  • 340 g
    Pasteurized egg(s)
  • 180 g
    Icing sugar
  • 225 g
    Almond flour
  • 145 g
    Flour
  • 2 g
    Fine salt
  • 50 g
    82% butter
  • 250 g
    Pasteurized egg whites
  • 110 g
    Sugar
  • 20 g
    Invert sugar

Preparation

  1. Beat the eggs with the icing sugar.
  2. Blend the wheat flour with the almond flour and salt in the food processor and then sprinkle it over the whipped eggs.
  3. Melt the butter, fold it into the egg mixture, and set aside.
  4. Gradually add the sugars to the eggs while whipping them in a mixer. Stop whipping when the meringue has developed soft peaks.
  5. Gently incorporate the meringue into the first mixture.
  6. Place a silicone mat onto a baking sheet with 1 cm sides and then spread out the mixture.
  7. Bake at 190°C for 12 minutes with the humidity set to 100%.

CROCANTE DE AMÊNDOAS

Used products

Preparation

  1. Melt the couverture chocolate and pour into the praline at room temperature.
  2. Incorporate the crumbled Pailleté Feuilletine and the salt.
  3. Spread the crisp on the almond biscuit rectangle.
  4. Allow to set in the freezer.
  5. Once frozen, use a round cutter to obtain Ø3cm biscuit discs.

Chestnut cream

Used products

  • 1 pod(s)
    Vanilla
  • 140 g
    35% cream
  • 750 g
    Chestnut puree

Preparation

  1. Scrape the vanilla pod. Bring the cream to a boil with the vanilla seeds, then let the mixture infuse for 10 minutes.
  2. Filter the infusion and add to the chestnut puree in an electric mixer, combine using the paddle until you obtain a homogeneous mixture.
  3. Pour into Ø3cm half-moon-shaped moulds and then place in the freezer.
  4. Set aside the remainder of the cream for decoration.

LIGHT WHITE CHOCOLATE AND VANILLA MOUSSE

Used products

Preparation

  1. Scrape the vanilla seeds. Bring the water mixed with the citric acid, salt, and vanilla seeds to a boil.
  2. Filter the infusion. 
  3. Then, dissolve the previously hydrated gelatin sheets in the filtered infusion and pour in the melted white chocolate.
  4. Emulsify the mixture and set aside. Make sure that the mixture maintains a temperature above 36°C.
  5. Lightly whip the cream, then gently fold it into the chocolate mixture to lighten it. Transfer to a piping bag in preparation for assembly.

White chocolate glaze

Used products

Preparation

  1. Boil the water and sugar with the glucose syrup.
  2. Add the condensed milk and the previously hydrated gelatin to the syrup.
  3. Pour the mixture into the half-melted white chocolate, emulsify with the colourant powder, and strain.
  4. Let the mixture set in the refrigerator.
  5. Heat to 35°C and then leave uncovered.

Assembly

  1. Fill the Ø5cm half egg-shaped moulds halfway with the vanilla mousse, then insert the chestnut cream center and add a little mousse before covering with a biscuit disc.
  2. Freeze.
  3. Unmold and start glazing the half eggs. Place them on the vanilla pâte sablée and wrap them with a thin string of chestnut cream.

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