Angelina’s Mont Blanc Dessert
Find out the Mont Blanc step-by-step recipe by chef Sebastien bauer from the famous La Maison Angelina café near the Louvre. You'll love this French dessert!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.com.
Cooking tools:
- Piping bag
- Piping tube
- Star tip
- Food mill
- Fine-mesh sieve
- Food processor
- Hand mixer
- Kitchen scale
- Cooling rack
- Serving platter
- Oven
- Stove
- Baking sheet
- Mixing bowl
- Saucepan
- Paring knife
- Baking dish
- Kitchen towel
- Colander
- Measuring cup
- Spatula
- Refrigerator
Ingredients
- Egg whites: 4 each. room temperature
- Salt: 0.6 g
- Cream of tartar: 0.4 g
- Sugar: 185 g
- Vanilla extract: 3.75 ml
- Chestnuts: 1.4 kg. fresh or 1-880 g can chestnut purée
- Vanilla pods: 1 (if using fresh chestnuts)
- Coarse sugar: 175 ml
- Sugar: 65 g
- Whipped cream: 350 ml
- Sugar: 12 to 25 g
- Vanilla extract: 5 ml
- Egg whites: 1. room temperature
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