Mont Blanc

Chocolate Tart Crust:

8 tablespoons unsalted butter
6 tbsp (1.125 oz) cocoa powder
½ teaspoon instant espresso powder
½ cup (3½ ounces) granulated sugar
¼ teaspoon salt
2 tbsp of milk or water
1½ teaspoons vanilla extract
1 cup (5 ounces) all-purpose flour

Preheat oven to 350 F.  Brown butter and then add milk and wait for sputtering to stop.  Add salt, vanilla, cocoa powder and espresso powder and whisk together.  Whisk in sugar and then AP flour.  Form into ball in pie pan and let rest for 10 minutes.  Press into pan and bake until set, about 25 minutes.

Chocolate Cream:
3 tbsp (1 ounce) sugar
2 tbsp (0.5 ounce) cornstarch
1 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
1.5 cups whole milk
3 ounces bittersweet chocolate, chopped
1 teaspoons vanilla extract

Whisk first four ingredients together in saucepan.  Add milk and whisk together.  Place over medium heat until bubbling all over, scraping constantly.  Cook 30 seconds longer; remove from heat. Add chocolate and whisk until melted and fully incorporated. Whisk in vanilla. Pour filling into cooled pie crust. Press lightly greased parchment paper against surface of filling and let cool completely, about 1 hour. Refrigerate until filling is firmly set, at least 2½ hours.

Chestnut Cream:
16 ounces whole milk
12 ounces unsweetened chestnut puree
1/2 Tbsp vanilla extract
3 whole eggs
4 ounces sugar
1 ounces cornstarch
1/8 tsp salt

In a medium bowl, whisk the eggs together with the chestnuts, sugar, cornstarch, salt, and vanilla. Whisk vigorously to break up any lumps.

Continue to whisk over medium heat until the mixture becomes quite thick. Once the mixture starts to bubble (sluggishly, as it’s so thick), carry on for a full minute to thoroughly cook the starchiness out of the cornstarch.

Pour the mixture into the bowl of a stand mixer fitted with the paddle attachment and let it go at the lowest speed until the pastry cream has cooled.  Mound up on top of chocolate filling and chill in fridge.

Caramel Whipped Cream:
1 c heavy cream
1/4 c (50g) sugar
1/8 tsp salt

Caramelize sugar and then add heavy cream and salt.  Stir until smooth, over heat if necessary.  Chill thoroughly in fridge before whipping to stiff peaks and serve with Mont Blanc.


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