Elle & Vire Recipes
by Nicolas Boussin Culinary expert MOF Pâtissier 2000

recipe Mont Blanc and chestnut flakes

7 people / 14 slices

To make this dish

Ingredient list
Swiss meringue
400 g caster sugar
200 g egg whites
4 g vinegar
Chestnut filling
330 g chestnut paste
165 g chestnuts cream
12 g Dark rum
Sublime Cream with vanilla
750 g Sublime, Cream with Mascarpone
0.5 vanilla pod
60 g sugar
30 g Kirsh
Candied chestnut trimmings
The fine products from Elle & Vire

The recipe,
step by step

  1. 1

    Swiss meringue

    Combine the sugar and the egg whites and heat to 50°C (122°F).
    Whisk continuously in a mixer until completely cool then add the vinegar. Pipe 13 cm long meringues using a 1.5 cm basketweave nozzle. Once cooked, these meringues will be positioned on the sides of the dessert. Pipe the base using a 0.8 cm nozzle.
    Bake at 95°C (203°F) for 2 h.


  2. 2

    Chestnut filling

    Blend the chestnut paste and cream with the rum. Push through a drum sieve then pipe as for truffles (35 g) using a 12 mm diameter plain nozzle and freeze.


  3. 3

    Sublime Cream with vanilla

    Whip the ingredients together using a mixer.


  4. 4


    Pipe 35 g of Sublime cream with vanilla onto a sheet of plastic wrap. Insert the chestnut filling in the middle (35 g). Seal the plastic wrap making the cream come up to form the Mont Blanc. Freeze. Position a meringue in a 6 cm ring mould and pipe in 10 g of chestnut filling then cover with Sublime cream and remove the mould. Add a piece of meringue, then finish with the Mont Blanc and a few candied chestnut trimmings. 

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About the author ...

Nicolas Boussin

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