Mont Blanc Pastry
Mont Blanc is a classic French dessert made with layers of meringue, sweetened chestnut purée and whipped cream. Inspired by the snow-capped mountain it’s named after, this simple yet elegant treat has an absolutely haunting flavor.
About This Recipe
The Mont Blanc pastry originated in 17th century France.
Once a favorite in French and Italian patisseries, its popularity waned in the mid-20th century as tastes shifted.
Some recipes deserve a resurgence of popularity. So I’m happy to introduce you to this truly fabulous treat.
American’s are not very familiar with chestnuts in general, and they are especially unheard of in American desserts.
I think you’ll be charmed by the nutty, earthy and singular flavor of chestnut paste. The entire dessert is lightened with whipped cream and crisp meringue shells.
Don’t worry, it’s a surprisingly easy recipe to make and most of the components can be made well ahead of time.
Ingredients
Ingredient Notes
- Chestnut Paste – The recipe was developed using canned, unsweetened chestnut paste. I tried pre-sweetened chestnut paste, but the texture of the pre-sweetened paste is too soft for piping. You can make your own chestnut paste starting either from pre-roasted whole chestnuts or raw chestnuts that you roast yourself. Be sure the final chestnut paste is thick enough to pipe and hold it’s shape.
- Rum – The rum is optional, but remember, alcohol enhances other flavors. Just eliminate the liquor if you prefer no alcohol. You can add additional water if the puree is too thick to pipe.
Process Photos
See the recipe card for detailed measurements and instructions.
- Whisk the egg whites until foamy, then slowly add the granulated sugar.
- Whip the whites to a stiff peak.
- Sift and fold the powdered sugar into the whites.
- The final meringue should be glossy and light.
- Use a piping bag with a 1/2″ plain tip to pipe 3″ circles of meringue. You can draw 3″ circles on the underside of the paper as a piping guide.
- Pipe a ring of meringue around each circle to form a rim. This will hold in the fillings.
- Bake the meringues in a 200F oven for 2 hours.
- If your oven tends to run hot, prop open the door of the oven with a wooden spoon to regulate the heat. After 2 hours turn off the oven and leave the meringues inside until completely cooled.
- Combine the chestnut paste with the sugar, rum, vanilla and cinnamon and mix until combined.
- If the paste is lumpy, strain it to get a smooth texture.
- Set the paste aside until you’re ready to assemble the pastries.
- Pipe a dome of cream into the center of a meringue shell. This will help form the “mont” shape.
- Pipe the chestnut paste around the dome of cream.
- Pipe to completely cover the cream and form a cone shape.
- Pipe a dollop of cream on top.
Work Ahead Tips
- The meringues can be made 1-2 weeks ahead of time and stored in an air-tight container at room temperature.
- The Chestnut Paste can be flavored up to a week ahead of time. Store the paste in a covered container in the refrigerator until you’re ready to assemble the pastries.
Storage
Mont Blancs should be assembled no more than 5-6 hours before serving. Once assembled, hold the pastries in the refrigerator until serving. After several hours the meringues may become sticky in the refrigerator.
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Mont Blanc Pastries
Ingredients
Meringue Shells
- 3 large egg whites (at room temperature)
- 4 oz granulated sugar (½ cups)
- 2 oz confectioner sugar (½ cup)
Chestnut Filling
- 15 ½ oz chestnut paste (unsweetened)
- 6 oz confectioner sugar (1 ½ cups)
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon rum
Cream Topping
- 12 oz heavy cream (1 ½ cups)
- 1 oz confectioner sugar (¼ cup)
- ½ teaspoon vanilla extract
Instructions
Meringues
- Preheat the oven to 200 °F. Line a half sheet pan with parchment paper. You can draw 3" circles on the back of the paper as a piping guide.
- On medium speed, whip 3 large egg whites to soft peak. With the mixer running, slowly add 4 oz granulated sugar. Increase the speed to medium high and whip to full peak. Sift 2 oz confectioner sugar over the egg white and fold until combined.
- Scoop the meringue into a large pastry bag fitted with a ½" plain tip (Ateco 806). Pipe a 3" round circle then continue piping in a spiral to fill in the circle. Pipe a circle around the edge to form a rim around the meringue.
- Bake for 2 hours until completely dry. If your oven runs hot prop the oven door open with a wooden spoon. After 2 hours turn off the oven and leave the tray in the oven until it's completely cooled.
- The meringues with be very light and completely firm when dry. They should easily release from the parchment paper. Store at room temperature in an airtight container
Chestnut Filling
- In a mixing bowl, stir together 15 ½ oz chestnut paste, 6 oz confectioner sugar, ¼ teaspoon ground cinnamon, 1 teaspoon vanilla extract and 1 tablespoon rum.
- Spoon the chestnut filling into a large pastry bag fitted with a small star tip (Ateco 841).
Assembly
- Whip 12 oz heavy cream with 1 oz confectioner sugar and ½ teaspoon vanilla extract to full peak. Scoop the cream into a large pastry bag fitted with a ½" plain tip.
- Pipe a dome of whipped cream into the center of each meringue so the cream is taller than the top of the meringue sides.
- Starting at the bottom of the cream dome, pipe a spiral of chestnut cream going around the cream and to the top, covering all the cream and forming a cone shape. Pipe a large dollop of cream on top of each pastry. Just before serving, dust each Mont Blanc with powdered sugar.
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