Many people would like to make homemade Mont Blanc someday, but don't take on the challenge because it seems too difficult!
Actually, it's easy to make and really delicious!
If you love chestnuts and want to enjoy autumn with homemade sweets, please try making this!
Mont Blanc Tart (15cm)
Tart (15cm)
Choucré (cookie dough)
60g unsalted butter
40g powdered sugar
1 egg yolk
100 g flour
Damande (cookie dough)
40 g unsalted butter
40 g powdered sugar
40 g whole egg
40 g almond pudding
Fresh cream (chestnut)
Fresh cream (42-45%) 150g
5 g granulated sugar
40 g chestnuts
Mont Blanc Cream
200 g marron paste
30 g unsalted butter
50 g whipping cream
5 g rum
Syrup
12g granulated sugar
9 g water
1 g rum
Preparation
Bring the ingredients for the choucrée and d'amande to room temperature.
Beat the whole eggs.
Preheat oven to 170℃.
Preheat the oven to 170°C. Bring the butter for the Mont Blanc cream to room temperature.
Recipe ◉Additional recipe
The powdered sugar can be replaced by granulated sugar.
The cream should be high in milk fat (because it retains its own fat).
（The cream should be high in milk fat.)
It is also good without liqueur.
You can use any kind of filler you like. You can use whatever you like!
Other social networking sites
Instagram → / hiro_sweets_
Tik Tok → / hiro_sweets_
Translated with www.DeepL.com/Translator (free version)