Classic Mont Blanc Chestnut Cream Dessert

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A French pastry classic, the Mont Blanc features crisp meringue pillows topped with softly whipped cream and a tangle of sweetened chestnut cream piped to resemble a snow-covered Alpine peak. It looks elaborate but comes together quickly when you lean on a quality store-bought sweetened chestnut spread.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 26 gFat
• 15 gSaturated Fat
• 68 gCarbs
• 2 gFiber
• 58 gSugar
• 5 gProtein
• 95 mgSodium
• 240 mgPotassium
• 85 mgCalcium
• 1.5 mgIron
• 2 mgVitamin C
• 780 mcgVitamin A

Ingredients

For the meringue bases

• 4 large egg whites, at room temperature
• 1 cup (200 g) granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon pure vanilla extract
• 1 pinch fine sea salt

For the whipped cream filling

• 1 1/4 cups (300 ml) cold heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon pure vanilla extract

For the chestnut cream topping

• 1 cup (240 g) sweetened chestnut spread
• 2 tablespoons unsalted butter, softened
• 2 to 3 tablespoons heavy cream, as needed
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon dark rum or brandy (optional)

For garnish

• 4 candied chestnuts, halved
• Powdered sugar, for dusting
• Shaved dark chocolate, optional

Directions

1. Preheat the oven to 250°F (120°C) and line a large baking sheet with parchment paper; trace four 3 1/2-inch circles on the paper as a guide, then flip the paper over so the ink is on the underside.
2. In a clean, dry bowl, beat the egg whites with cream of tartar and salt on medium speed until foamy, then gradually stream in the sugar while beating, increasing to high speed, until stiff, glossy peaks form and the meringue feels smooth when rubbed between your fingers. Beat in the vanilla.
3. Spoon or pipe the meringue onto the traced circles, building up the edges slightly to form shallow nests. Bake for 75 to 90 minutes, until the meringues are dry, pale, and crisp. Turn off the oven, prop the door open with a wooden spoon, and let the meringues cool completely inside.
4. While the meringues cool, whip the heavy cream with the powdered sugar and vanilla in a chilled bowl until soft, billowy peaks form that hold their shape. Cover and refrigerate until needed.
5. In a separate bowl, beat the sweetened chestnut spread with the softened butter, vanilla, and rum (if using) until smooth and fluffy. Add the heavy cream one tablespoon at a time until the mixture is soft enough to pipe but still holds its shape; you want it thick yet spreadable.
6. Transfer the chestnut mixture to a piping bag fitted with a fine multi-opening vermicelli tip, or a small round tip for a simpler look.
7. To assemble, place each meringue base on a serving plate and mound a generous spoonful of whipped cream in the center.
8. Pipe the chestnut cream over the whipped cream in a swirling motion, starting at the top of the mound and letting the strands cascade down the sides to mimic a snow-dusted mountain.
9. Garnish each dessert with a halved candied chestnut, a light dusting of powdered sugar, and a few shavings of dark chocolate if desired. Serve immediately, while the meringue stays crisp.

Cook’s Notes

• Use a high-quality French brand of sweetened chestnut spread for the most authentic, nutty-sweet flavor.
• Meringues can be baked up to 2 days ahead and stored in an airtight container at room temperature; they will keep their snap.
• Assemble the desserts at the last minute so the meringue does not soften from the cream.
• If you do not have a vermicelli piping tip, snip the corner of a sturdy freezer bag very finely and pipe thin, wiggly lines for a similar effect.
• For an alcohol-free version, simply omit the rum and add an extra splash of cream and a touch more vanilla to the chestnut mixture.

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