Mont Blanc

Posted on 06/27/2013 by ilovefreefood
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So recently, I made a Mont Blanc and this is my virgin post on bakebakebake. However, I've been secretly (or not so secretly) stalking this baking lj because it's filled with tons and tons of good recipes and pretty pictures! I've decided to make my debut finally and I intend on starting up a recipe blog! Hope the recipe is to your liking! Thank you (:

More pictures of the process of making this can be found on my blog at thebakerslust.blogspot.com

For the sponge base recipe, I used the sponge cake of my choice.

2 heaped teaspoons of plain flour
1/2 teaspoon bicarbonate of soda
1 level teaspoon cream of tartar
Cornflour
4 eggs, at room temperature
83g caster sugar
1/2 teaspoon vanilla essence
1. Preheat oven to 190°C. Grease a pan tin (for Mont Blanc base so that the cake will turn out thinner and easier to cut up)
2. Put plain flour, bicarbonate of soda and cream of tartar in a 1 cup (250ml).
Fill the remainder of the cup with cornflour.
3. Beat eggs and sugar on a high speed for 7 minutes. Add the vanilla and beat for 30 seconds to combine.
4. While eggs are beating, sift flour mixture three times.
5. Turn mixer to lowest speed and gently add flour mixture and beat for 1 minute until smooth. Bake in oven for approximately 15 minutes or until sponge springs back when touched.
6. Remove from oven and place on wire cake racks to cool.
7. Cut it with a round cutter when cooled.

For chestnut puree
15 oz can of pureed chestnut
1/2 cup cream
1/2 cup sugar
1 large egg yolk
1 tsp vanilla extract
1. Add cream, sugar and whisk in the yolk. Over low heat, continually stirring until the mixture begins to thicken. Take the pan off the heat and allow the mixture to cool.
2. When the mixture is cool, Put a spoonful of chestnut puree in the double mesh strainer over a bowl and press through using a spatula. Strain the rest of the chestnut puree, cover and set aside.
Chestnut cream
- 3/4 cup heavy cream
- 1.5 tbsp powdered sugar
- 1/3 cup of the chestnut puree
1. In an electric mixer, add 3/4 cup of heavy cream and beat till soft peaks. Add the sugar and beat until the it is incorporated. Add 1/3 cup of the strained chestnut puree and mix until the cream holds firm peaks being careful not to over mix.
Now that you have your Sponge cake, Chestnut Puree and Chestnut cream. Build them up!
First pipe the chestnut cream onto the middle of your sponge cake base.
Using the specific tip, pipe the chestnut puree round the cream and top it with a chestnut (:
ilovefreefood 6th-Aug-2013 06:20 am (UTC)
You have to! chestnuts are the bomb! hahaha!
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