Chestnut Puree Recipe

Chestnut puree is something unique, something precious that is not meant to be average but a special one. Mount Blanc dessert is even more of that!

As I lately have a little time, I had been searching on the web last week. In need of fresh, intriguing ideas, inspiring recipes that I have never tested before, to treat my family with. Searching for quite some time but couldn’t come across any interesting things. Just before I thought to give up on it, I found this tempting and easy dessert simply by luck at Suncakemom. The dessert looked so fabulous on its image, that required quick action.

It had been not so difficult to imagine how it is made, how it tastes and just how much my hubby will want it. Mind you, it is rather easy to keep happy the man when it comes to puddings. Anyway, I got into the site and simply followed the detailed instuctions that have been coupled with great photographs of the operation. It really makes life quite easy. I can imagine that it’s a slight hassle to take photos down the middle of cooking in the kitchen as you may will often have gross hands and so i genuinely appreciate the hard work she put in to build this blogpost and recipe easily followed.

With that in mind I’m inspired to present my very own recipe in a similar fashion. Thanks for the thought.

I had been tweaking the initial mixture create it for the taste of my family. I’ve got to mention it was an awesome success. They loved the taste, the consistency and enjoyed getting a delicacy like this in the midst of a hectic workweek. They basically demanded lots more, more and more. Thus next time I’m not going to commit the same miscalculation. I am gonna double the amount to get them pleased.

This Mont Blanc Dessert is from SunCakeMom.

Cook the chestnut with one of the above mentioned methods.

Meanwhile the chestnut is getting ready prepare the meringue. Beat two egg whites until hard peaks form. Beat the lemon juice and honey with it.

Fill the egg whites into a piping bag or tool and create 1½” / 4cm diameter and 2″ / 5 cm high meringues. Or something similar to that.

Place them in the oven until golden brown color starts to appear on the edges. It takes about an hour on 225°F / 105°C

Meanwhile the meringues are getting ready peel the chestnuts.

Transfer them into a pot with two cups of water.

Cook the chestnuts for 20 minutes on low heat then place them into a food processor. Refill the water if necessary.

Puree them well. Add water to the puree if required to get a solid paste that will be able squeeze through the piping bag. It will get more solid when cooled down but mind not to get it runny.

For best results the puree should be pressed through a sieve as to not block the piping bag when making the mountain side but if we feel lucky just skip this step.

Start making the base for the Mount Blanc by mixing together the flour, baking powder, butter and egg by hand.

If the mixture feels dry just add more butter, milk or water to it in tiny amounts until it gets together into a ball.

If there is time, put the dough into the fridge to chill a bit. If time is short start making the base by rolling out the dough into a lightly floured surface.

Cut the base out by a cookie cutter, special tool made for this task only. Or with a large cup.

Place them into the oven until golden brown. This takes about 10 – 15 minutes in a 350°F / 180°C oven.

While the cookies are cooling whip cream with sweetener and vanilla then fill it in a piping bag.

When the cookies are cool enough place the meringue in the middle.

Start applying the cream around the meringue with the piping bag in a spiral from the bottom to the top.

When the cream is done, fill a piping bag with the chestnut puree and pray that it won’t block the piping head.

Apply the chestnut cream in the same spiral form around the cream.