MERINGUE
4 egg whites, room temp
1/8 tsp salt
1/8 tsp cream of tartar
1 cup less 1 tb sugar
3/4 tsp vanilla
CHESTNUT PUREE
3 lb fresh chestnuts or one 1lb 15 oz ca, n chestnut puree
1 vanilla bean (if using fresh chestn, uts)
3/4 cup water
1/3 cup sugar
CREAM FILLING
1 1/2 cup whipping cream
1 tbsp (or 2) tb sugar
1 tsp vanilla
1 egg white, room temp
2 squares semisweet chocolate grated
A Recipe for
Mont Blanc (Cream Chestnut Meringue)
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
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"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
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This Recipe for Mont Blanc (Cream Chestnut Meringue) is one of thousands in the Recipes-to-go Dessert Cookbook.
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Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
This is a recipe for Mont Blanc (Cream Chestnut Meringue) from the recipe cookbook of Recipes-to-go (Dessert)
Herb Tip |
Food Tip |
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An empty belly is the best cook. |
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Hunger is the best sauce in the world. |
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| Nora Ephron |
FOR MERINGUE: Preheat oven to 250 deg F. Grease a baking sheet,
sprinkle with flour, and mark 1 9inch circle or 10 3.5 inch circles
(this may require more than one baking sheet) In large bowl, beat egg
whites with salt until foamy. Add cream of tartar and beat until soft
peaks form. Beat in 2 tb sugar until mixture holds long, stiff peaks
when beater is lifted. *Fold* in remaining sugar and vanilla. Place
in pastry bag fitted with 1/2-inch plain tube and pipe 1 large round
or 10 small ones onto prepared sheet. Bake 1 hour or until meringue
is firm to the touch. If meringue(s) brown during baking, reduce
heat. Transfer meringue(s) to rack and let cool. FOR CHESTNUT PUREE:
Peel chestnuts using small, sharp knife and leaving inner skin.
Preheat oven to 375 deg F. Place chestnuts in shallow heatproof dish
and bake 10 to 15 minutes, or until skin dries and peels off easily.
Rub nuts in rough cloth to remove skins. Place peeled nuts in
saucepan with vanilla bean and water to cover and bring to a boil
over high heat. Reduce heat, cover and simmer 25 to 30 minutes, or
until very tender. Remove vanilla bean (it may be washed and reused.)
Drain chestnuts, then put through food mill or sieve, or in food
processor, and puree. Briefly boil together 3/4 c water and sugar to
make thin sugar syrup, then set aside to cool. When cool, beat enough
syrup into chestnut puree to make it thin enough to pipe through
pastry bag but still thick enough to hold its shape. If using canned
puree, sweeten to taste, making sure it is thin enough to be piped.
Fit pastry bag with 1/8-inch plain tube and fill with puree. Beat
cream until stiff, then add sugar to taste and vanilla. Beat egg
white in separate bowl until stiff peaks form, then fold into cream.
Place cream mixture into pastry bag fitted with star tip. Arrange
meringue(s) on serving platter and pipe chestnut puree in bird's nest
shape around edge of meringue. Pipe cream mixture in center, piling
it high. Sprinkle grated chocolate over whipped cream and chill until
serving time.
Serves: 10
Mont Blanc (Cream Chestnut Meringue) Recipe brought to you by Recipes To-Go