recipe for mont blanc revisited with mirabelle plum and chestnut
1. SWEET DOUGH
Ingredients
260 g butter
165 g icing sugar
90 g pasteurized eggs
4 g salt
55 g almond powder
435 g T45 flour
Total weight: 1 009 g
Step
Smooth the butter with the leaf. Stir in icing sugar,
then eggs, salt and almond powder. Add flour in two
additions. Knead to a minimum. Form into rectangle.
Cover with plastic wrap directly on the surface. Roll out to
2 mm, bake on Silpain for 15 minutes at 170°C.
2. MONT BLANC VERMICELLI
Ingredients
320 g chesnut paste
70 g water
10 g St-Rémy® brandy 60%
Total weight: 400 g
Step
Smooth gently with the leaf.
3. SOFT SPONGE
Ingredients
365 g roasted almond powder
250 g sugar
550 g pasteurized eggs
120 g pasteurized egg whites
70 g sugar
150 g butter
Total weight: 1 505 g
Step
Place the almond powder, sugar and eggs in mixer bowl and
whisk for 10 minutes. Make a meringue with the egg whites and
sugar, then fold into the mixture using a maryse. Finish with
the hot butter. Pour 1,500 g onto a 60 x 40 x 2 cm baking sheet.
Bake at 160°C for 15 minutes.
4. MIRABELLE CONFIT
Ingredients
400 g mirabelle puree
70 g sugar
5 g NH pectin
Total weight after reduction: 445 g
Step
Warm the puree before adding the sugar and pectin mixture.
Bring to the boil again, blend and pour into Flexipan halfsphere
insert (ref. 1265).
5. DIPLOMAT CREAM
Ingredients
500 g milk
25 g sugar (1)
1 vanilla pod
15 g T45 flour
35 g cream powder
60 g pasteurized egg yolks
100 g sugar (2)
30 g butter
400 g liquid cream
45 g gelatin mass
Total weight after reduction: 1 102 g
Step
Bring milk, sugar (1) and vanilla to the boil.
Beat the egg yolks, sugar (2), flour and cream powder.
Pour 1/3 of the boiling milk over the mixture. Whisk vigorously for 1 minute.
Add butter, then gelatin mass. Transfer to a 60 x 40 x 2 cm stainless steel plate.
Cover with plastic wrap directly on the surface. Deep-freeze, then store in the fridge.
Smooth carefully. Add the whipped cream in 3 times.
6. ASSEMBLY
Ingredients
No ingredients.
Step
Line a stainless steel ring (ø 5.5 cm, height 2.5 cm) with diplomat cream.
Place the sponge disk on top, followed by the mirabelle confit insert. Freeze.
Turn out. Poach the chestnut cream on the outside.
Poach a ball of cream on top and create a cavity for a little mirabelle confit in the center.
Place on the sweet pastry disk.
