Mont Blanc is a classic French-Italian dessert made of sweetened chestnut purée, piped in delicate strands over a base of meringue or tart, and topped with whipped cream.
It’s named after the Mont Blanc mountain because its signature piped chestnut purée resembles the snow-capped peak.
Chronia Polla,
Chronia Polla, is a Greek wish, which literally means wishing you many years. It i’s used on most occasions where there is a celebration, like today, on birthdays, name days, Christmas, Easter etc, wishing the other person longevity.
Today Epiphany day, in Greek Theophaneia and those whose name is Theofanis, Theofania, Photis, Photini, Fani, Theano, Theoni, Ourania, Rania, Iordanis, etc., celebrate their name day.
I chose this recipe today as for a start I always want my first post of the year to be symbolic, so may the days ahead of us be sweet and wonderful as this dessert.
The second reason is that yesterday we went for a quick visit to Sparta for family matters which I do not wish to mention, at least at this moment. The weather was beautiful, sunny all day and I captured a few clicks of Mount Taygettus which was white with snow and was covered with clouds, probably snowing even more.
Today the weather is totally different from yesterday, cold, cloudy, windy, expecting storms and even snow at the northern suburbs of Athens.
This morning when I uploaded the photos and was thinking of what dessert to post, I remembered this dessert which I think is very suitable with today’s weather and which I made over a year ago.
For those of you who do not know what a Mont Blanc is, it is a dessert made with meringues and whipped cream, resembling the mountain top of the highest peak of the Alps, which means White Mountain. It is assembled with sweetened chestnuts which are then puréed.
Here is what you will need to make the dessert.
A. Meringues: After making the meringue, I drawed circles with a pencil on the parchment paper and using a piping bag, formed the meringues.
B. Truffles: I made some similar truffles with leftover cookies, which I sandwiched between two meringues.
C. Chestnut puree. After boiling the chestnuts in milk, I pureed them in a food processor adding some quince fruit preserve and syrup from the preserve, until it reached the consistency I wanted. I then piped it on top of the meringue.
D. Whipped cream: Finally, whipped cream was added on top.
Some of us ate it with Quince fruit preserve, others with Spicy Dried Fruit and some preferred it with Chestnut Fruit Preserve.
Tips for the Best Mont Blanc
- Shortcut: Use store-bought meringue and ready-made chestnut spread to save time.
- Consistency Check: The chestnut purée should be smooth enough to pipe but not too runny. Adjust with more cream if necessary.
- Classic Variations: Some recipes use a tart shell instead of meringue, or add chocolate or cocoa to the chestnut mix.
Would you like any modifications, like making a cake-sized version instead?
Mont Blanc
Mont Blanc is a classic French-Italian dessert made of sweetened chestnut purée, piped in delicate strands over a base of meringue or tart, and topped with whipped cream. It’s named after the Mont Blanc mountain because its signature piped chestnut purée resembles the snow-capped peak.
Ingredients
For the Meringue Base:
- 2 large egg whites
- ½ cup (100g) granulated sugar
- ½ tsp cornstarch
- ½ tsp white vinegar
- ½ tsp vanilla extract
For the Chestnut Purée:
- 1 cup (200g) sweetened chestnut purée (or use chestnut spread for a shortcut)
- 2 tbsp heavy cream
- 1 tbsp rum (optional)
- 1 tbsp powdered sugar
For the Whipped Cream:
- ½ cup (120ml) heavy cream
- 1 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
Step 1: Make the Meringue Base
- Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.
- Whisk egg whites until foamy, then gradually add sugar while beating until stiff peaks form.
- Fold in cornstarch, vinegar, and vanilla extract.
- Pipe or spoon small rounds onto the parchment.
- Bake for about 1.5 hours, then let them cool completely inside the oven with the door slightly open.
Step 2: Prepare the Chestnut Purée
- Mix the chestnut purée with heavy cream, rum (if using), and powdered sugar until smooth. Adjust consistency if needed.
- Transfer to a piping bag fitted with a fine round tip.
Step 3: Make the Whipped Cream
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
Step 4: Assemble the Mont Blanc
- Place a meringue base on a serving plate.
- Pipe a small dollop of whipped cream in the center.
- Pipe the chestnut purée in thin, spaghetti-like strands, covering the cream and meringue completely.
- Top with a final swirl of whipped cream and dust with powdered sugar.
Notes
Tips for the Best Mont Blanc
- Shortcut: Use store-bought meringue and ready-made chestnut spread to save time.
- Consistency Check: The chestnut purée should be smooth enough to pipe but not too runny. Adjust with more cream if necessary.
- Classic Variations: Some recipes use a tart shell instead of meringue, or add chocolate or cocoa to the chestnut mix.
Would you like any modifications, like making a cake-sized version instead?
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 53Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 8mgSodium 20mgCarbohydrates 4gFiber 0gSugar 3gProtein 1g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Other relevant posts:
Xerotigana (Cypriot tradition on Theophaneia)
Kopiaste and Kali Orexi,
Marissa
Tuesday 21st of February 2012
That is no doubt a very yummy dessert!
cheffresco
Monday 16th of January 2012
What a beautiful display! And your photo from Sparta is so pretty too. =)
Jamie
Saturday 14th of January 2012
Ivy, wishing you and your loved ones a very happy, healthy and prosperous 2012! And my husband has been asking me to make a Mont Blanc for ages - first time he's ever asked me so I need to make it! Yours looks and sounds delicious!
Cakelaw
Tuesday 10th of January 2012
Happy New Year Ivy! What a luscious dessert - and chestnut puree sounds so decadent.
Peter G
Tuesday 10th of January 2012
Chronia polla Ivy! What a way to begin the new year! I've eaten a Mont Blanc once before and all I can say is kudos to you for making this! It looks spectacular! I'm particularly in love with that chestnut puree! gorgeous!