Mont Blanc chestnuts and blueberries {sans gluten}
Ahhhh l’épineuse question du dessert de Noël (Ouch !)… bûche or not bûche, telle est la question ! Bon, comme je ne sais pas si vous avez encore tranché ou non sur la question (jeu de mots quand tu nous tiens !), je m’invite dans le débat en vous proposant ma version du gâteau de Noël, un Mont Blanc marrons et myrtilles. Alors je sais, là vous vous dites que ce gâteau est inaccessible et que vous allez devoir passer des heures en cuisine pour le réaliser et le terminer dans la sueur, que nenni c’est même le gâteau de fête le plus simple au monde (oui, oui, je vous l’assure !). Une meringue, de la chantilly, some fruit and that's it, you're ready to put a Mont Blanc on your table that will amaze all your guests !
Just a little advice before leaving you with the recipe, this cake requires maximum assembly 1 hour before serving and storage in a cool, dry place (but not the fridge) because otherwise the meringue will take on moisture and you will lose its crunchiness and that, that would be a pity.
- 40 whipping cream
- 300 g chestnut cream
- 100 g of blueberry jam
- 100 grams of blueberries
- FOR THE MERINGUE
- 4 egg whites
- 120 grams of sugar
- 120 g icing sugar
- Preheat the oven to 90°.
- For the meringue, beat the egg whites then add the powdered sugar three times while continuing to whisk. Then add the icing sugar and incorporate by hand with a spatula.. Put the meringue in a piping bag. Pochez 4 meringue disks of approximately 25 cm in diameter. Bake 1 hour 40 minutes.
- Make the whipped cream by whipping the very cold whipping cream so that it is very firm.. Separate the whipped cream in two then add to the spatula 250 g of chestnut cream on one side and on the other 100 g of blueberry jam. Put the whipped cream in two piping bags and refrigerate before starting to assemble.
- For mounting, alternately pipe chestnut whipped cream and blueberry whipped cream on the first meringue disc then add a spoonful of remaining chestnut cream and a few blueberries to the center. do the same by assembling the discs one after the other and finish with a disc poached with both whipped cream and decorated with blueberries.
Emilie
CookieM
19.12.15This dessert is simply magnificent, with ingredients that I really like. SO, until I try this, it’s not far 😉
For baking, it is necessary to predict what temperature ?
Emilie
23.12.15Thank you Corinne 😉 An oversight for cooking, it's corrected !
omothermix.com
20.12.15It's no longer blueberry season but it must be very tasty
Emilie
14.1.16Yes they are frozen !
Sask
23.12.15Bonjour ! I would like to try this dessert for 24 in the evening but I'm not sure I understand how to make the meringue discs … I just started cooking, that’s why 😀
Thank you in advance and happy holidays
Saskia
Emilie
23.12.15Simply pipe snail discs with a smooth piping bag. I hope I was clear !
Audrey
28.12.15What a beautiful dessert! I really like the combination of brown and blueberry and I'm a fan of your editing! Happy holidays to you and your little family and treat us again with your sweets!!
Emilie
14.1.16Thank you very much Audrey, it’s adorable 😉
Happy New Year to you <3