Name: Mont Blanc, Revisited
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 4 h 50 min
Yield: Serves 6–8
Cuisine: French
Ingredients: ½ cup (1 ⅔ oz./45 g) ground blanched* almonds; 1 stick (4 ½ oz./120 g) butter, room temperature, plus extra for the molds; Scant ½ teaspoon (2 g) table salt; 1 ⅔ oz. (45 g) white chocolate, 35 percent cocoa; Whipping cream, divided: ⅓ cup plus 2 teaspoons (90 ml) plus ½ cup plus 1 teaspoon (130 ml); Scant ¼ cup (1 oz./30 g) confectioners’ sugar; ½ beaten egg (35 g); Cake flour, divided: ⅔ cup (2 oz./60 g) plus 2 cups (6 ⅓ oz./180 g); 2 tablespoons plus 1 teaspoon (1 ¼ oz./35 g) butter; 1 egg; ⅔ cup (3 oz./90 g) confectioners’ sugar; 3 tablespoons (½ oz./15 g) ground blanched* almonds; 1 Tahiti vanilla bean; Glacéed chestnuts and 1 pear, for decoration; A little lemon juice; 2 ¾ oz. (80 g) pear pulp; 1 oz. (30 g) preserving sugar; 7 oz. (200 g) pears; ½ vanilla bean; 1 scant teaspoon (3 g) cornstarch; 2 ¼ oz. (60 g) creamed chestnuts (crème de marron); 2 tablespoons plus 2 teaspoons (1 ½ oz./40 g) butter; 1 ½ tablespoons whipping cream; 2 ⅔ oz. (75 g) chestnut paste (pâte de marron)

Preparation info

Serves
6–8

Difficulty
Complex
Ready in
5 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Whipped ivory ganache*

1 Tahiti vanilla bean
1 ⅔ oz. (45 g) white chocolate, 35 percen

Method

A day ahead, prepare the whipped ivory ganache. Slit the Tahiti vanilla bean and scrape the seeds into the cream. Melt the chocolate. Bring the ⅓ cup plus 2 teaspoons (90 ml) whipping cream to the boil with the vanilla seeds. Gradually pour one-third of the cream over the chocolate. Using a flexible spatula, mix it in energetically, drawing small circles to cr