Chestnut puree is something unique, something precious that is not meant to be average but a special one. Mount Blanc dessert is even more of that!
As I recently have a little time, I had been looking on the web the other day. Looking for fresh, stirring thoughts, inspirational recipes that I have never tested before, to astonish my family with. Hunting for a long time unfortunately couldn’t discover lots of interesting stuff. Right before I thought to give up on it, I stumbled on this yummy and easy dessert simply by chance. It seemed so fabulous on its pic, it required quick action.
It had been easy to imagine the way it’s created, its taste and how much my hubby will probably enjoy it. Actually, it is quite easy to please him when it comes to treats. Anyhow, I visited the webpage: Suncakemom and followed the simple instuctions that were accompanied by superb photos of the procedure. It just makes life much easier. I could suppose it is a bit of a inconvenience to shoot photographs in the midst of cooking in the kitchen as you ordinarily have sticky hands thus i genuinely appreciate the time and energy she placed in for making this blogpost and recipe easily implemented.
Having said that I am empowered presenting my very own formulas in a similar way. Many thanks the thought.
I had been tweaking the original recipe create it for the taste of my loved ones. I’ve got to tell you that it was a great success. They enjoyed the taste, the consistency and loved getting a sweet such as this in the midst of a hectic week. They basically wanted lots more, more and more. Thus the next time I am not going to commit the same mistake. I am gonna double the quantity .
This Chestnut Puree provided by suncakemom.
Cook the chestnut with one of the above mentioned methods.
Meanwhile the chestnut is getting ready prepare the meringue. Beat two egg whites until hard peaks form. Beat the lemon juice and honey with it.
Fill the egg whites into a piping bag or tool and create 1½” / 4cm diameter and 2″ / 5 cm high meringues. Or something similar to that.
Place them in the oven until golden brown color starts to appear on the edges. It takes about an hour on 225°F / 105°C
Meanwhile the meringues are getting ready peel the chestnuts.
Transfer them into a pot with two cups of water.
Cook the chestnuts for 20 minutes on low heat then place them into a food processor. Refill the water if necessary.
Puree them well. Add water to the puree if required to get a solid paste that will be able squeeze through the piping bag. It will get more solid when cooled down but mind not to get it runny.
For best results the puree should be pressed through a sieve as to not block the piping bag when making the mountain side but if we feel lucky just skip this step.
Start making the base for the Mount Blanc by mixing together the flour, baking powder, butter and egg by hand.
If the mixture feels dry just add more butter, milk or water to it in tiny amounts until it gets together into a ball.
If there is time, put the dough into the fridge to chill a bit. If time is short start making the base by rolling out the dough into a lightly floured surface.
Cut the base out by a cookie cutter, special tool made for this task only. Or with a large cup.
Place them into the oven until golden brown. This takes about 10 – 15 minutes in a 350°F / 180°C oven.
While the cookies are cooling whip cream with sweetener and vanilla then fill it in a piping bag.
When the cookies are cool enough place the meringue in the middle.
Start applying the cream around the meringue with the piping bag in a spiral from the bottom to the top.
When the cream is done, fill a piping bag with the chestnut puree and pray that it won’t block the piping head.
Apply the chestnut cream in the same spiral form around the cream.