Chestnut Puree
Chestnut puree is something unique, something precious that is not meant to be average but a special one. Mount Blanc dessert is even more of that!
As I currently have a little time, I had been surfing on the web a few days ago. In search of fresh, intriguing thoughts, inspiring dishes that I have never tried before, to treat my loved ones with. Searching for a while yet could not come across too many interesting stuff. Right before I thought to give up on it, I came upon this fabulous and simple treat simply by chance. It looked so delightful on its photo, that called for rapid actions.
It absolutely was easy to imagine the way it’s created, how it tastes and how much boyfriend will want it. Mind you, it is very easy to impress the man in terms of treats. Yes, I am a blessed one. Or possibly he is.Anyways, I went to the page: Suncakemom and simply used the simple instuctions which were coupled with great photos of the operation. It really makes life faster and easier. I could suppose it is a bit of a effort to take snap shots in the midst of baking in the kitchen as you may will often have gross hands so I highly appreciate the hard work she devote to make this post .
With that in mind I’m inspired presenting my own, personal formulas in the same way. Appreciate your the thought.
I was fine tuning the main recipe create it for the taste of my family. I’ve got to mention it had been an awesome success. They prized the taste, the thickness and loved getting a sweet like this in the middle of a lively workweek. They quite simply demanded lots more, more and more. So next time I’m not going to commit the same miscalculation. I am going to multiply the volume .
There are more Mont Blanc Dessert at SunCakeMom
Cook the chestnut with one of the above mentioned methods.
Meanwhile the chestnut is getting ready prepare the meringue. Beat two egg whites until hard peaks form. Beat the lemon juice and honey with it.
Fill the egg whites into a piping bag or tool and create 1½” / 4cm diameter and 2″ / 5 cm high meringues. Or something similar to that.
Place them in the oven until golden brown color starts to appear on the edges. It takes about an hour on 225°F / 105°C
Meanwhile the meringues are getting ready peel the chestnuts.
Transfer them into a pot with two cups of water.
Cook the chestnuts for 20 minutes on low heat then place them into a food processor. Refill the water if necessary.
Puree them well. Add water to the puree if required to get a solid paste that will be able squeeze through the piping bag. It will get more solid when cooled down but mind not to get it runny.
For best results the puree should be pressed through a sieve as to not block the piping bag when making the mountain side but if we feel lucky just skip this step.
Start making the base for the Mount Blanc by mixing together the flour, baking powder, butter and egg by hand.
If the mixture feels dry just add more butter, milk or water to it in tiny amounts until it gets together into a ball.
If there is time, put the dough into the fridge to chill a bit. If time is short start making the base by rolling out the dough into a lightly floured surface.
Cut the base out by a cookie cutter, special tool made for this task only. Or with a large cup.
Place them into the oven until golden brown. This takes about 10 – 15 minutes in a 350°F / 180°C oven.
While the cookies are cooling whip cream with sweetener and vanilla then fill it in a piping bag.
When the cookies are cool enough place the meringue in the middle.
Start applying the cream around the meringue with the piping bag in a spiral from the bottom to the top.
When the cream is done, fill a piping bag with the chestnut puree and pray that it won’t block the piping head.
Apply the chestnut cream in the same spiral form around the cream.
