Mont-Blanc
Recipe

Sweet dough
ingredients | preparation |
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Mix together |
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Add in 2 times |
Sheet out the dough (3 mm thick) and line 80 mm Ø tart rings. |
Red Fruit coulis
ingredients | preparation |
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Cook at 40°C (104°F) |
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Mix and then, add |
Cook until 105°C (221°F). |
Almonds biscuit
ingredients | preparation |
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Cook at 85°C (185°F) |
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Pour on |
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Add |
Bake on a sheet pan at 200°C (392°F). |
Vanilla Mousse
ingredients | preparation |
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Cook at 80°C (176°F) |
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Beat egg yolks and sugar until it is close to white |
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Pass through a sieve and pour on |
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At 25°C (77°F), add |
Chestnut mousse
ingredients | preparation |
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Mix |
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At 30°C (86°F), add |
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Slightly beat the mix and add |
Pipe with the vermicelli shape decorating tube. |
Meringue Decorations
ingredients | preparation |
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Whisk egg whites until stiff |
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Slowly, add |
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Beat the mix with a hand mixer |