Culinary Institute of America

Chestnut Mont Blanc Filling

Preparation info

  • 4 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Frozen chestnuts, thawed 1

Method

  1. Steam the chestnuts until tender and set aside.
  2. Cook the sugar and water in a heavy-bottomed saucepot over high heat until the mixture reaches soft ball stage.
  3. Add the chestnuts and vanilla bean paste to the cooked sugar. Whisk over low heat until well incorporated.
  4. Purée the chestnut mixture with the butter, glucose, chestnut cream, and rum