Mont-Blanc
Named after the highest mountain in the Alps, Mont-Blanc is a dessert worthy of such altitude. The ingredients are all simple basics but this traditional recipe is elegant and flavorful. It is a three-part recipe: a meringue base, toped with a purée of chestnuts, then covered with a crème Chantilly to recall the snow-peaked mountain top its namesake.
This recipe may be made as a large multiple-serving size for 10 people, or 10 small individual portions. This is based on a single large meringue base or multiples.
PURÉE OF CHESTNUTS
Using a sharp paring knife, slice off the pointed end of the chestnut, enough to create a small opening. Also, on the curved, rounded side of the nut, make a slit perpendicular to the cut-off tip. Cut through the shell and inner skin, but do not cut into the flesh of the nut. Place on a microwavable dish and microwave, uncovered, on high for three minutes.
Remove the outer shell and inner skin and ensure the nuts are clean. Place chestnuts in a pot and cover with water, add vanilla and bring to a boil, then simmer for 15 minutes or until the chestnuts are very tender. Drain and Remove chestnuts, let cool.
To make the simple syrup that gets folded into the purée, place water and sugar in a small pot and bring to a boil, then simmer. Remove from heat when the consistency is similar to a maple syrup. Let cool.
Place chestnuts in a blender with the rum and create the purée. Then fold in the simple syrup by hand and set aside.
MERINGUE BASE
Preheat oven to 250ºF. Place a piece of parchment paper the full length of a large baking sheet and measure approximately a 9 inch circle in diameter (or 10 small circles).
In a large pan, add egg whites and salt and whisk together by hand until you get a foam-like consistency. Then add the cream of tartar and whisk until soft white peaks begin to form, then add half the sugar quantity and whisk until the peaks are stiffer. With a spatula fold in the remaining sugar and the vanilla, be careful not over mix. Note: this may be done in a mixer.
Spread the meringue around and inside the circle to create a base. The base should have higher edges; this will create a nest-like form to help the purée sit nicely inside during the assembly stage. Then place in the oven for approximately 50 minutes. Check and ensure it is not getting golden in color, this means your oven is too high and needs to be reduced. The meringue shoud be a firm texture, if not leave it longer in the oven. Then remove and let cool on a rack.
CRÈME CHANTILLY
In a mixer, place the cream and mix until peaks begin to form, then add sugar and vanilla and mix until peaks are stiff. In a separate bowl whisk the egg white well then fold into the cream.
ASSEMBLY
In a serving platter, place the meringue in the middle. Fill a large pastry bag with the purée of chestnuts and use a tip that pipes the chestnut in thin spaghetti-like streams. The intent is to aerate the purée so that it is not too dense. This will also help build a better mountain. Start on the inner edge of the meringue and pipe all around and all the way into the middle, and keep going in circles until you form a mountain peak.
In another pastry bag, place the crème Chantilly inside and use a tip that gives you the desired effect you are looking for; i.e. if you want a streak-like mountain-side then use the traditional tip used form making rosettes, or if you want an organic aesthetic, pass a spatula on top of the crème Chantilly once you have piped it out all over the mountain. Or you may simply apply the crème entirely by hand without the pastry bag.
You want to make sure you cover the mountain fully with a first thin layer.
Then use up the entire quantity; ensure that you form the infamous Mont-Blanc mountain peak.
Then sprinkle the mountain with the cocoa powder to create the desired effect.
Place in fridge and take out up to 1 hour before serving.
