The Most Delicious Chestnut Dessert (Mont Blanc)
2 lb chestnut (910 g)
3 cups water (720 mL)
¼ cup sugar (50 g)
2 tablespoons vanilla extract
2 egg whites
½ cup sugar (100 g)
1 qt whipped cream (1 L)
1 circle pie crust, baked
powdered sugar, to serve
How to Make It
Preheat the oven to 450˚F (230˚C).
Score the chestnuts in a cross with a knife.
Place the chestnuts on a sheet pan and bake for 30 minutes.
Remove the chestnuts with a towel, and quickly peel the warm chestnuts.
Put the peeled chestnuts in a pan and add water, sugar, and vanilla extract.
Cook and stir the chestnut on high heat until the water has evaporated and chestnuts has softened, about 15 minutes.
Place the chestnut filling in a food processor, add in water and blend until smooth.
Push the chestnut filling through an sieve into another bowl.
Transfer filling to a piping bag with a circle tip and chill.
Preheat the oven to 200˚F (90˚C).
In a bowl, whisk the egg whites until foamy using a hand mixer.
Add sugar to the egg whites and whisk until stiff peak forms.
Transfer the meringue into a piping bag fitted with a circle tip and pipe the meringue in a swirling motion onto a parchment paper-lined baking sheet.
Bake the meringue for 1 hour.
Get the pie crust, and cut small circles to serve as the bottom for the meringue and bake for 30 minutes
Place the meringue on top of the pie crust and pipe the whipped cream around it. Pipe the chestnut cream around the whipped cream.
Sprinkle with powdered sugar.
Liquid Measuring Cup
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