Photograph of the finished Mont-Blanc

France · Bánh hạt dẻ đế trứng đường Mont-Blanc

Mont-Blanc

2 hr Hands-on time + 4 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Sugar Sugar 1.3 lb
  • Photograph of Crushed chestnut cream Crushed chestnut cream 2.2 lb
  • Photograph of Fresh cream Fresh cream 3 ⅓ cups
  • Photograph of Unsalted butter Unsalted butter 7.1 oz
  • Photograph of Rum Rum ½ cup
  • Photograph of Chestnut Chestnut 8.5 oz
  • Photograph of Powdered sugar Powdered sugar 3.5 oz

Method

  1. 1 Beat the egg whites with the sugar until stiff peaks form, then pipe into a flat, round base on a baking tray.
  2. 2 Dry the egg and sugar base at 90 degrees for 90 minutes until completely dry and crispy.
  3. 3 The base made of dried egg and sugar is the Angelina version, different from the biscuit or sponge cake base.
  4. 4 Whip the chestnut cream with softened butter and rum until it forms a smooth, creamy consistency.
  5. 5 Place a peak of whipped cream onto the base, then wrap the chestnut cream in thin strands around the peak.
  6. 6 Wrap the ice cream into the shape of a snow mountain, then sprinkle with powdered sugar and topped with candied chestnuts.

With an appliance

  • Air fryer 1 hr 40 min

    Replace step 2: spray an extremely thin layer of oil onto the egg and sugar base, bake at 115 degrees in a hot air oven for 58 minutes, and rotate the tray after 29 minutes; the base dries quickly, do not flip, and divide into batches.

Start cooking