Original creation by
Alexis BOUILLET,
Consultant Pastry Chef,
Twin’s Creative Lab,
Taïwan
COINTREAU® MONT BLANC
Chef :
Brand
Quantity :
Recipe for 10 pieces
1. FRENCH MERINGUE
Ingredients
83 g egg white
83 g sugar
83 g icing sugar
Total weight: 249 g
Step
Use egg white at room temperature and beat them with sugar
little by little. Add delicatly icing sugar (already sifted). Bake in
the oven at 65°C until it’s dry. Store in a dry box.
2. CHESTNUT SOFT SPONGE
Ingredients
123 g chestnut paste
46 g chestnut puree
77 g egg
31 g grapeseeds oil
11 g cornstarch
46 g egg white
15 g sugar
11 g butter
Total weight: 360 g
Step
In the Robocoupe, blend chestnut paste, chestnut puree,
egg, grapeseeds oil and cornstarch. Beat egg white and sugar
to a soft peak. Pour the first mix over the beaten egg white.
Finish by the warm butter (70°C). Bake at 170°C for 7 minutes
+ 7 minutes and check.
3. MANDARIN COINTREAU® MARMALADE
Ingredients
138 g fresh mandarins
25 g sugar (1)
20 g mandarin puree
17 g lime puree
10 g sugar (2)
2 g NH pectin
1 g gelatin 200 blooms
5 g Cointreau® 60%
Total weight: 218 g
Step
Use a fork to pick the mandarins and place with some cold
water in a big saucepan. Start to heat it and bring to boil. Strain
the water and start a second time with cold water. Renew this
operation total 3 times. For the 4th time, cook the mandarins in
the water until it becomes soft. Strain the mandarins and cool
it down.
Cut the mandarins in two parts to take out the seeds and the
white part in the middle. Chop the mandarins and arrange in
a saucepan with the sugar (1), mandarin puree and lime puree.
Cook them all together until the marmalade is soft and little
bit reduced. Use the big hand blender to mix the marmalade.
Combine together the sugar (2), NH pectin and gelatin, add to
the marmalade and boil during 30 seconds.
Cool it down at 40°C, add the Cointreau®, blend it and pour in
a container. Store in the fridge
4. COINTREAU® YUZU WHIPPED GANACHE
Ingredients
125 g cream (1)
2.5 g gelatin 200 blooms
100 g white chocolate 33%
185 g cream (2)
75 g yuzu puree 100%
25 g Cointreau® 60%
Total weight: 512,5 g
Step
Heat cream (1) at 60°C, then add the gelatin. Pour over the
chocolate and emulsion with the hand blender. At the same
time, add cream (2), then the yuzu puree (at room temperature),
Cointreau® and blend it again. Cool it down overnight before to
use it.
5. CHESTNUT VERMICELLE CREAM
Ingredients
233 g chestnut puree (Can)
233 g chestnut paste (Can)
156 g chestnut cream (Can)
62 g butter
16 g Cointreau® 60%
Total weight: 700 g
Step
With the paddle, mix together the chestnut puree, chestnut
paste, chestnut cream. Add the soften butter and Cointreau®, and
beat it. Sift with a sifter.
6. MILK CHOCOLATE COATING MONT BLANC
Ingredients
240 g milk chocolate 45%
60 g cocoa butter
Total weight: 300 g
Step
Blend all together and temperate at 30°C
7. ASSEMBLY
Ingredients
25 g meringue + milk chocolate coating
– 7 cm diameter, Silpat® baking sheet
1 000 g soft chestnut sponge
– tray 60 x 40 cm, then cut at 6 cm diameter
15 g mandarin Cointreau® marmalade
– 4 cm diameter, silicone mold dome
45 g Cointreau® yuzu whipped ganache
– 6 cm diameter, silicone mold dome
40/50 g chestnut vermicelle cream
– piping nozzle «Mont Blanc»
Candied chestnut (in heavy syrup)
Candied orange
Step
Step 1: Prepare the meringue and pipe on a Silpat® baking sheet,
let it dry.
Step 2: Cook the marmalade and pour into 4 cm silcone molds.
Freeze them.
Step 3: Prepare the sponge, bake it, cool down and cut some
6 cm diameter disks.
Step 4: Whip the whipped ganache and pipe half way into the
silicone. Press down the mamalade insert and finish by the rest of
the whipped ganache, then stock the sponge on the top.
Step 5: Unmold the base and stick them together on the coated
meringue.
Step 6: Pipe the chestnut vermicelle cream on the dome shape.
Step 7: Decorate with candied chestnut and candied orange
pieces.
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