Mont-Blanc

Recipe

Created by

Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Sweet dough

ingredients	preparation
250g flour 125g butter 30g almond powder 25g caster sugar 50g sugar 4g salt	Mix together
65g whole egg(s)	Add in 2 times
Sheet out the dough (3 mm thick) and line 80 mm Ø tart rings. Bake at 160°C (320°F).

Red Fruit coulis

ingredients	preparation
200g red fruit puree 50g water	Cook at 40°C (104°F)
12g yellow pectin 100g sugar	Mix and then, add
Cook until 105°C (221°F). Cool down in a closed container. Soften the coulis and pipe it in the sweet dough.

Almonds biscuit

ingredients	preparation
250g whole egg(s) 37g sugar	Cook at 85°C (185°F)
250g almond paste 50% 37g egg white	Pour on
52g flour 4g baking powder 75g cold melted butter	Add
Bake on a sheet pan at 200°C (392°F). Cool down and cut circular pieces of biscuit (70 mm Ø).

Vanilla Mousse

ingredients	preparation
125g cream 1pod(s) vanilla	Cook at 80°C (176°F)
25g egg yolks 8g sugar	Beat egg yolks and sugar until it is close to white
100g CHW-N34ZEPH 16g NCB-HD706-BY	Pass through a sieve and pour on
100g whipped cream	At 25°C (77°F), add

Chestnut mousse

ingredients	preparation
135g chestnut paste 55g liquid whipping cream 10g old brown rum	Mix
30g liquid whipping cream 30g NCB-HD706-BY	At 30°C (86°F), add
200g whipped cream	Slightly beat the mix and add
Pipe with the vermicelli shape decorating tube.

Meringue Decorations

ingredients	preparation
50g egg white	Whisk egg whites until stiff
100g confectioner's sugar	Slowly, add
NIBS-S	Beat the mix with a hand mixer Pipe in tube shape and sprinkle cocoa nibs

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