Montblanc
The Montblanc or Montebianco is a cake with French origins that seems simple to prepare but is actually not quite so 😂 for this reason, I chose to simplify it a bit. Try it and let me know what you think!
To make the preparation easier, I prepare the small meringues (but you can also make two circles, one larger and one smaller) then prepare the chestnut cream by blending the marrons glacé with a bit of syrup and then assemble everything by layering cream, meringues and then covering everything with the chestnut cream using a biscuit syringe to achieve the typical effect of the Montblanc. The Montblanc is a very particular cake that you need to know to appreciate it to the fullest!!!
Try these sweet recipes with chestnuts as well:
- Difficulty: Medium
- Cost: Average
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Montblanc:
- 5.64 oz egg whites
- 5.64 oz granulated sugar
- 5.64 oz powdered sugar
- 10.58 oz marron glacés
- sugar syrup (water and sugar)
- 1 1/4 cups whipped cream
Steps
For the preparation of the Montblanc watch the video HERE.
Meringue preparation:
Start by whipping the egg whites and gradually add the granulated sugar. We should obtain a firm and glossy mixture. Finally, add the sifted powdered sugar a little at a time, folding gently to avoid deflating the meringue.
Put the mixture in a piping bag and form the meringues (you can use any nozzle you like). Bake them at 194°F for about 1 and a half hours (fan mode).
Cream preparation:
Put the marrons.
Blend them. Add a little sugar syrup to soften the mixture and blend a bit more to mix well.
Place the obtained cream in a biscuit syringe or a potato masher.
Assembly:
Put some sweetened whipped cream in the center, add a layer of meringues, a bit of chestnut cream.
Add some pieces of marrons glacés. Cover with a layer of cream, add more meringues (we need to create the mountain effect). Cover with cream and form a kind of zuccotto.
Put the chestnut cream on top, forming the typical “spaghetti” of the Montblanc. Finally, dust with plenty of powdered sugar.
Enjoy your meal!
