December 9, 2017 4:57 pm
Updated: December 9, 2017 4:59 pm

Recipe: Chestnut Mont Blanc

Thomas Haas is in the kitchen with his festive recipe for a Chetnut Mont Blanc.

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Thomas Haas is in the kitchen with his festive recipe for a Chestnut Mont Blanc.

Shortbread

Ingredients

1/3 cup sugar
¾ cup butter
Pinch of salt
1 ½ cups + 2 Tbsp all purpose flour
1 egg, beaten, only half of which may be needed

Method

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Cream, sugar, and butter and then add remaining ingredients until smooth dough forms. Do not overmix. Set aside in fridge to rest and cool for a minimum of six hours.
Once cool, roll dough 1/8” thick, cut into 3” circles, pierce discs with knife so the dough will stay flat when baking.
Bake at 350F until golden brown.

Cassis (Black Currant) Preserve

Ingredients:
½ cup black currant purée
½ cup + 2 Tbsp sugar
½ lemon juice

Method:
Combine black currant purée and sugar in a saucepan and cook over medium heat for 5 minutes. Constantly stir so the purée will not burn on the bottom of your pot.
Add lemon juice and cook for 2 more minutes. Set aside to cool.

Chestnut Spread

Ingredients:
1 cup sweetened chestnut spread
2 oz dark rum

Method:

Combine both ingredients and set aside.

Chantilly Cream

Ingredients

2 cups whipping cream
2 oz granulated sugar
1 vanilla bean

Method

Whip until light but firm, then set aside in refrigerator to keep cool.

Assembly

Pipe or spread 2 tablespoons of chestnut spread on the shortbread base.
Add 1 tsp of cassis preserve onto the center.
Pipe Chantilly in a dome or cone shape (your proportion Chantilly to chestnut spread should be 3:1)
Finish cake with a bit more of chestnut spread on top and then garnish festive with chocolate swirls or traditionally with crunchy meringue sticks.

More Global BC recipes are available here

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