Recipes
Mont Blanc
Mont Blanc
Recipe Details
Mont Blanc was first appear in the French cooking book in 13 century. Chestnut falls in autumn and becomes mature in winter. As a silky texture nutritious ingredient, the natural taste, special in corporate and healthy, chestnut can be seen in every corner in the field of dessert. Eyecatching, rich flavor, pure aftertaste, the unique neatness of chestnut need no decoration to seduce people, the whole chestnut on the top will be the shining point. If your better half is a chestnut-holic, you must bring him to taste this classic French chestnut dessert.
Ingredients
General Ingredients
Genoise
Step by Step Instructions
Step 1
preheat the oven to 180 degree celsius
Step 2
Slight beat the yellow butter and sugar, slowly adding egg in it, stir well.
Step 3
Sift the cake flour in it, stir well slowly.
Step 4
Place a baking paper on the baking tray, place the moulds on it, pour the cake mixture into the mould until it reach 2/3of the height of the mould.
Step 5
Put into the oven, cook for 30 minutes until it is golden brown. (can insert a stick in the centre of the cake, pull the stick out and the cake is done if there is no adhesives on it.Take out from the
Step 6
cut open the vanilla grass, take out the vanilla seed and put them into the whipping cream, beat the cream until soft peaks form.
Step 7
pour the chestnut puree into a bowl, stir it with the scraper, then stir it again after adding 1/3 beaten whipping cream.
Step 8
Add the chestnut puree to the remaining beaten whipping cream, stir well with rum and done.
Step 9
Cut the Genoise in half horizontally.
Step 10
take one layer of genoise, spread the chestnut paste on it, smooth it..
Step 11
cover it with another layer of genoise, dollop the chestnut paste all over the cake, smooth it.
Step 12
Freeze it for 1/2 hour in the fridge, beat the non-dairy cream.
Step 13
Take out the frozen cake, dollop and cover the cake with the beaten non-dairy cream, smooth it,
Step 14
Cut into pieces and decorate the cakes with the remaining chestnut paste. Put a whole chestnut on top of the cake and decorate with mint leaves, the cakes are ready to serve.
Ingredients
General Ingredients
Genoise
Mont Blanc was first appear in the French cooking book in 13 century. Chestnut falls in autumn and becomes mature in winter. As a silky texture nutritious ingredient, the natural taste, special in corporate and healthy, chestnut can be seen in every corner in the field of dessert. Eyecatching, rich flavor, pure aftertaste, the unique neatness of chestnut need no decoration to seduce people, the whole chestnut on the top will be the shining point. If your better half is a chestnut-holic, you must bring him to taste this classic French chestnut dessert.
Step by Step Instructions
Step 1
preheat the oven to 180 degree celsius
Step 2
Slight beat the yellow butter and sugar, slowly adding egg in it, stir well.
Step 3
Sift the cake flour in it, stir well slowly.
Step 4
Place a baking paper on the baking tray, place the moulds on it, pour the cake mixture into the mould until it reach 2/3of the height of the mould.
Step 5
Put into the oven, cook for 30 minutes until it is golden brown. (can insert a stick in the centre of the cake, pull the stick out and the cake is done if there is no adhesives on it.Take out from the
Step 6
cut open the vanilla grass, take out the vanilla seed and put them into the whipping cream, beat the cream until soft peaks form.
Step 7
pour the chestnut puree into a bowl, stir it with the scraper, then stir it again after adding 1/3 beaten whipping cream.
Step 8
Add the chestnut puree to the remaining beaten whipping cream, stir well with rum and done.
Step 9
Cut the Genoise in half horizontally.
Step 10
take one layer of genoise, spread the chestnut paste on it, smooth it..
Step 11
cover it with another layer of genoise, dollop the chestnut paste all over the cake, smooth it.
Step 12
Freeze it for 1/2 hour in the fridge, beat the non-dairy cream.
Step 13
Take out the frozen cake, dollop and cover the cake with the beaten non-dairy cream, smooth it,
Step 14
Cut into pieces and decorate the cakes with the remaining chestnut paste. Put a whole chestnut on top of the cake and decorate with mint leaves, the cakes are ready to serve.