Mont Blanc Pastries

a mont blanc pastry on a white plate with a spoon.

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This is a classic French dessert with layers of meringue, sweet 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.

Prep Time: 1

Bake Time: 2

Cooling Time: 1

Total Time: 4

10 servings

Ingredients
US Customary - Metric

Meringue Shells

3 large egg whites (at room temperature)
4 oz granulated sugar (½ cup)
2 oz confectioner sugar (½ cup)

Chestnut Filling

10 oz chestnut paste (unsweetened)
4 oz confectioner sugar (1 cup)
¼ teaspoon ground cinnamon
½ teaspoon vanilla extract
1 teaspoon rum

Cream Topping

8 oz heavy cream (1 cup)
.75 oz confectioner sugar (3 tablespoons)
½ teaspoon vanilla extract

Instructions

Meringues

Preheat the oven to 200 °F. Draw ten 3" circles on a half sheet of parchment paper. With the circles on the back-side, line a half sheet pan with the parchment paper.
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). Using a circle you drew as a guide, starting from the outside edge pipe a spiral to fill in the circle. Pipe another layer around the edge to form a rim on the meringue (see process photos). Continue piping all 10 meringues.
Bake for 2 hours until completely dry. Monitor the oven temperature to make sure it doesn't go over 200F. 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 10 oz chestnut paste, 4 oz confectioner sugar, ¼ teaspoon ground cinnamon, ½ teaspoon vanilla extract and 1 teaspoon rum. If you find your paste has any lumps, run it through a mesh strainer to remove the lumps.
Spoon the chestnut filling into a large pastry bag fitted with a small star tip (Ateco 841).

Assembly

Whip 8 oz heavy cream with .75 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.