Mont Blanc
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 3hrs 0mins
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- Serves
- 12
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- Calories
- 487
Mont Blanc is a delightful dessert that takes its name from the famous mountain in the Alps. This dessert is a culinary masterpiece that originated in France and has since gained popularity worldwide. It typically consists of a base made from meringue and sweet pastry, topped with a smooth and creamy chestnut purée. The chestnut purée is often piped in swirls resembling snow-capped peaks, reminiscent of the majestic Mont Blanc Mountain itself. This luscious dessert is often garnished with whipped cream and sometimes adorned with chocolate shavings or candied chestnuts, adding a touch of elegance and flavour. Mont Blanc is a sweet and decadent treat that captures the essence of indulgence, making it a beloved choice for dessert enthusiasts looking to satisfy their cravings with a touch of sophistication. Store in the fridge for up to two days.
recipe updated Sep 1, 2025
Ingredients
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- Unsalted butter
- 125 g
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- Chestnuts
- 450 g
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- Caster sugar
- 210 g
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- All purpose flour
- 200 g
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- Egg
- 1
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- Vanilla extract
- 2 teaspoons
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- Water
- 250 g
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- Whipping cream
- 400 ml
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- Icing sugar
- 80 g
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- Egg white
- 2
Tools
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Oven
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Kenwood Chef
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Medium bowl
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Sieve
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Food processor attachment
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Baking tray - large
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Piping bag
Step preview
- Making the meringue:
- Preheat the oven - 100ºC
- Draw 12 x 5cm circles onto two sheets of parchment paper
- Line two baking trays with the parchment paper and flip the paper over
- Fit the Whisk Tool
- Add egg whites into the appliance bowl, fit the splashguard
- Mix - 1 minute, speed 1
- While the machine is running, gradually add sugar – 3 minutes, speed Max
- Transfer the meringue into a piping bag fitted with a large round tip
- Pipe a spiral cone onto the paper templates, about 6cm high
- Bake – 1 hour, 100ºC
- Remove from the oven and let cool
- Making the biscuit base:
- Clean the appliance bowl and fit the K-Beater
- Add the ingredients into the appliance bowl, fit the splashguard
- Mix - 3 minutes, speed Min
- Add the ingredients into a medium bowl and mix until smooth
- Transfer the mixture into the appliance bowl
- Mix – 2 minutes, speed Min
- Wrap the dough in plastic wrap
- Chill in the fridge – 20 minutes
- Preheat the oven - 160ºC
- Line two baking trays with parchment paper
- Place the chilled dough on a lightly floured work surface
- Using a rolling pin, roll out until 3mm thick
- Using a round cutter, cut out 7cm circles
- Place the dough rounds on the baking trays and space apart
- Prick the pastry with a fork
- Bake until lightly golden – 10-12 minutes, 160ºC
- Remove from the oven and let cool
- Making the chestnut puree:
- Fit the Knife Blade to the Food Processor attachment
- Add the ingredients into the attachment
- While the machine is running, slowly add water
- Blend until smooth – 3 minutes, speed Max
- Press the mixture through a sieve to remove any lumps
- Transfer the puree into a piping bag fitted with a large grass tip and set aside
- Making the whipped cream:
- Clean the appliance bowl and fit the Whisk Tool
- Add the ingredients into the appliance bowl, fit the splashguard
- Whisk until firm peaks form – 1 minute 20 seconds, speed Max
- Transfer the cream into a piping bag fitted with a medium round tip and set aside
- Assembly:
- Pipe a small dot of cream onto the base of the meringue
- Place the meringue onto the pastry circles
- Pipe the whipped cream around the meringue
- Then pipe the chestnut puree around the cream
- Sprinkle with icing sugar
- Serve