chestnut cream

An autumnal accompaniment to cakes and puds, this nutty cream goes particularly well with spiced friands

Chestnut fool

double cream

tbsp sweetened chestnut purée

brown sugar

tbsp Grand Marnier

cinnamon

Greek yogurt

Whisk the cream, chestnut purée, sugar, Grand Marnier and cinnamon together until it forms soft peaks. Fold through the yogurt and spoon into a serving dish. Chill until ready to serve with the friands (see 'Goes well with').

Adapted from Patisserie by Christophe Felder
Meringues recipe from Sea Salt Sweet book
Plan ahead if making your own meringues with the provided recipe. The meringues will need to bake 2 hours and stand in the oven overnight. Shortcut this recipe by purchasing 2-4 large ready-made meringues from a bakery. Assemble this cake within 1 hour before serving.

Classic French Mont Blanc

granulated sugar

confectioners’ sugar

egg whites (at room temperature)

cream of tartar

raspberry jam

liquid red food color

chestnut puree

chestnut spread

cognac

whipping cream

vanilla extract

Preheat the oven to 170°F. Line two baking sheets with parchment paper

In a medium bowl combine the granulated sugar and confectioners’ sugar. Place the egg whites in the bowl of an electric mixer and beat on high speed until frothy. Add the cream of tartar. Mix again on high speed until they start to thicken. Gradually add the sugar mixture in a little at a time. Beat until the mixture is shiny and holds stiff peaks (this means when you lift the beaters from the mixture, the meringue will stand upright) about 5-7 minutes. To make sure the sugar is dissolved, rub a little of the meringue between your fingers to see if sugar granules remain. If grainy, continue to beat the meringue until the sugar is completely dissolved.

Transfer the meringue to a piping bag with a plain tip (or just the end snipped). Pipe six large mounds of meringue on one of the sheets (about 3×3-inches each). Stir together the jam and food color in a small bowl. Use a small spoon to swirl 1 1/2 teaspoons of the jam into the top of each meringue.

On the second prepared baking sheet, pipe button-sized mounds of the remaining meringue. Place both pans in the oven and bake the small meringues for about 2 hours, rotating the pans halfway through. Remove the button-sized meringues from the oven and let cool; transfer to an airtight container. Leave the large meringues in the oven and turn off the heat. Leave overnight to cool in the oven. Meringues can be made up to 3 days ahead and kept in an airtight container.

Make the chestnut cream: Beat the chestnut puree with the chestnut spread in the bowl of an electric mixer until smooth. Beat in the cognac. Transfer to a piping bag fitted with a small round tip 1/8-inch (or between #3-#4size, Wilton).

Make the whipped cream: Place the cream in the bowl of an electric mixer fitted with the whip attachment. Beat until slightly thickened, then gradually add in the sugar while the mixer is still running. Beat until thick and add the vanilla. Whipped cream is ready when it holds a firm peak.

Meringues

1/3 cup (3 oz.) prepared raspberry jam or raspberry pastry filling

Handful of fresh raspberries

Button-sized meringues from previous recipe

Have all the components and ingredients ready to hand before assembly.

Pile the meringues on a serving plate so that they form one long loaf about 9-inches long. Use a small amount of the chestnut spread to stick them together, if needed (I did not do this).

Spoon the raspberry jam in a long strip on top of the meringues, being careful that it does not trickle down the sides. Spread the Chantilly cream over the meringues with a spatula, starting by covering the jam. Spread it all over the meringue and smooth to make a rounded shape.

Pipe the chestnut cream in looping spaghetti-like strands all over the top and sides of the meringue until it is completely covered.

Use leftover chestnut cream to fill the button-sized meringues to make tiny sandwich cookies. Arrange on top center of the chestnut cream. Add fresh raspberries and touches of gold leaf.

Serve immediately.

Assemble the Mont Blanc

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Chestnut fool

Classic French Mont Blanc

Top 2 chestnut cream recipes from across the web

The most viewed chestnut cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chestnut fool

Classic French Mont Blanc

The most viewed chestnut cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine