There! Mont Blanc with less than perfect piping. But I think I'm quite satisfied. Here's the recipe adapted from dailydelicious.
Almond biscuit base
75g egg white
7.5g sugar + 33g sugar
48g icing sugar + 23g more
23g ground almond
Chestnut paste
200g store bought chestnut
10g icing sugar
1 tbsp milk
Chestnut interior
100g chestnut paste
40g unsalted butter at room temperature
15g milk
15g whipped cream
Whipped cream
250g whipping cream
25g icing sugar
Chestnut cream
180g chestnut spread
80g whipping cream
For the almond biscuit
1. Line baking tray and preheat the oven to 160 degrees. Sift the ground almond and 23g of icing sugar and set aside.
2. Whip the egg whites with 7.5g of sugar till foamy and add 48g of icing sugar till stiff peak.
3. Add 33g of sugar and the sifted almond mixture and fold till combined.
4. Pipe into 6cm rounds.
5. Bake in preheated oven of 160 for 40 minutes. Allow to cool completely.
For the chestnut interior
6. Prepare the chestnut paste by processing the chestnut with icing sugar and adding the milk to make a paste.
7. Mix the butter and milk with the chestnut paste till smooth.
8. Whip the cream till soft peak and fold into the chestnut, milk and butter mixture still smooth.
9. Pipe on top of cooled almond biscuit and chill for about an hour.
For whipped cream
10. Whip the cream and icing sugar till stiff peak.
11. Coat it over the chestnut interior and chill for another hour.
For chestnut cream
12. Whip cream till ribbon stage and add the chestnut spread. Whisk till combined and of pipable consistency.
13. Fill the chestnut cream in a piping bag, fitted with a small plain tip. Pipe over the chilled biscuit and decorate with a chestnut.
It was so ugly the first time I did it, I had to do another one to redeem myself.
This is so much better. It is tasty and the next time I make it, I'll use a genoise instead of the almond biscuit.
No comments:
Post a Comment