Matcha Mont Blanc

Name: Matcha Mont Blanc
Yield: Makes 8
Cuisine: French
Ingredients: 2 g (⅛ oz) leaf gelatine; 4 g (1 tsp) matcha powder; 150 g (5½ oz) sweetened chestnut purée; 0.5 g (a pinch) salt; 50 ml (2 fl oz/¼ cup) double (heavy) cream; 10 ml (2 tsp) dark rum; 110 g (3½ oz/¾ cup) icing (powdered) sugar; 18 g (¾ oz/1¼ tbsp) plain (all-purpose) flour; 170 g (6 oz) egg whites (about 5-6 eggs); 170 g (6 oz) egg whites (about 5-6 eggs); matcha powder for dusting; ½ quantity of French Meringue; 15 g (½ oz) chestnut flour sifted; 110 g (3½ oz/1 cup) ground almonds; 110 g (3½ oz) unsweetened chestnut purée; 200 ml (7 fl oz/scant 1 cup) double (heavy) cream; 20 ml (½ fl oz/4 tsp) dark rum; 175 g (6 oz) unsweetened chestnut purée; 55 g (2 oz/¼ cup) caster (superfine) sugar; 5 g (⅛ oz) leaf gelatine; 40 g (1½ oz/scant ½ cup) caster (superfine) sugar; 40 ml (1½ fl oz/2½ tbsp) water; 20 g (¾ oz) Simple Syrup; 300 g (10½ oz) tempered dark (bittersweet) chocolate used for dipping and to make Copeaux; 300 g (10½ oz) tempered dark (bittersweet) chocolate used for dipping and to make Copeaux; 1 quantity of Alcohol Syrup made with dark rum; 1 quantity of Alcohol Syrup made with dark rum; 4 shop-bought confit chestnuts cut in half and glazed with Fruit Glaze; 4 shop-bought confit chestnuts cut in half and glazed with Fruit Glaze

Preparation info

Makes
8

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Mont blanc was originally made with puréed chestnuts that had been sweetened through a pickling process and were yellow in colour. The shape represents the famous Mont Blanc snow-capped mountain. First written down and described in an Italian cookbook from 1475, this recipe did not become popular in France until the 17th century. Nowadays the Classic Mont Blanc has evolved with many pâtissiers incorporating other flavour elements as we have with our creation.

Ingredients

Europe
France
Mediterranean
Cake

Ingredients

Method