Montblanc
Overview
The most unmissable dessert during the golden autumn chestnut season! The combination of crispy cake base, mellow alcoholic ganache, creamy chantilly cream and smooth chestnut puree creates an amazing delicious experience on the tip of the tongue.
Tags
Ingredients
Steps
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Beat butter with powdered sugar until butter turns white
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Put the eggs into the butter and mix until completely homogeneous
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Sift almond flour into egg butter
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Sift the flour into the egg butter paste
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Use a spatula to stir into a dough, then cover with plastic wrap and refrigerate for half an hour
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Beat the chestnuts with a blender until smooth. If they are too thin, add 10 grams of butter and stir-fry them in a non-stick frying pan to make a thick chestnut puree. If the chestnut puree is very thick, add 10 grams of butter and stir evenly
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Take out the rested dough, roll it into a large sheet, and then cut it into small pieces equal to the diameter of the tower mold
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Wrap tin foil under the tart mold, then press the dough into the tart mold, and use a rolling pin to gently press to remove excess dough
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Poke small holes in the tart shell with a fork, and fill the beans inside to prevent them from swelling during baking; preheat the oven to 180 degrees, put the tart shell in, bake for 15 minutes and take it out
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Melt the chocolate over water and add Baileys to make ganache. After cooling, spread it into the baked tart crust
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Add 15 grams of light cream to sugar, whip it, put it into a piping bag, and pipe a layer of cream on top of the ganache
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Use a sponge cake mold to carve a round piece smaller than the tower mold, brush it with Baileys, and cover it with the cream
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Squeeze a little cream on the cake and put a whole chestnut
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Then squeeze the cream up from the tart shell to wrap the chestnuts
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Finally, squeeze a layer of chestnut puree outside the cream to completely cover the cream, decorate and enjoy.
