Purple Yam Mont Blanc by Kei Hasegawa | Pastry Arts
Turn any dessert into a colorful and flavorful masterpiece using purple yam like this classic French dessert, the Mont Blanc by Kei Hasegawa
Ingredients
- 35 g almond powder
- 210 g cake flour
- 20 g cocoa powder
- 125 g unsalted butter
- 2 g salt
- 103 g confectioners’ sugar
- 55 g whole egg
- 270 g unsalted butter
- 216 g confectioners’ sugar
- 30 g pistachio paste
- 145 g whole eggs
- 20 g egg yolks
- 10 g non-fat dry milk powder
- 320 g pistachio powder
- 30 g rum
- 200 g egg whites
- 100 g granulated sugar
- 100 g dextrose powder
- 75 g confectioners’ sugar, sifted
- 2 Granny Smith apples
- 50 g granulated sugar
- 5 g lemon juice
- 2000 g purple yam
- 180 g glucose syrup
- 460 g heavy cream
- 110 g egg yolks
- 13 g pectin
- 180 g unsalted butter, softened
- 1000 g Purple Yam Paste (above)
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