Mont Blanc Recipe
Swiss meringue and custard layered beneath a scrumptious Christmas cake, topped with whipped chocolate vermicelli and garnished with candied Christmas fruits.
Ingredients
For meringue swiss:
- 150 gm Egg white
- 300 gm Powdered sugar
For custard:
- 1/4 litre Milk
- 1/2 Vanilla pod
- 3 Egg yolks
- 50 gm Powdered sugar
- 20 gm Corn flour
- 25 gm Butter
For Christmas cake:
- 60 gm Butter
- 60 gm Icing sugar
- 60 gm Almond powder
- 55 gm Flour T45
- 10 Whole eggs
- 7 gm baking powder
- 5 cl Brown rum
- 100 gm Mixed nuts
For milk chocolate vermicelli:
- 200 gm Milk chocolate
- 200 gm Cream
Instructions
For meringue swiss:
- Take a heavy bottom pan and pour the water, let it acts as a hot water bath. Combine egg whites, sugar, in the bowl of a stand mixer. Set over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites hold steady at 175°F (79°C), between 8 and 10 minutes.
- Transfer to a stand mixer fitted with a whisk attachment and whip at high speed until meringue is glossy and beginning to ball up inside the whisk, about 5 minutes. Using a plain nozzle pipe the meringue over a hemisphere silicon mold or any round hemisphere surface and let it dry in a hot area or closed oven. This will act as a base for the Mont Blanc.
For custard:
- Put the milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, corn flour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
- The mixture back into it. Heat gently, stirring with a wooden spoon until the custard is thickened. This will act as a filling inside the meringue dome which we created before.
For Christmas cake:
- In a medium bowl, whisk together the flour, almond powder salt and baking powder, and then set aside. Cream the butter and sugar in a stand mixer fitted with a whisk attachment until light and fluffy.
- Add the eggs in one at a time while mixing at medium speed. Scrape the bowl down and beat until fully incorporated.
- Mix until incorporated. Add the flour mixture and mixed nuts in and mix until combined. Bake at 160 C for 30-35mins and apply rum directly after baking out from the oven.
For milk chocolate vermicelli:
- Take a heavy bottom pan and boil the full fat cream and pour over the milk chocolate. Cover it using a cling film and use it next day and after whipping using a whisk attachment or hand whisk.
To assemble:
- Take a base of dried and fill it with the custard. Baked x-mas cake should be cut in a 5 cm ring and place on the top of the previous base of meringue & custard. To cover the prepared cake. Pipe the whipped chocolate vermicelli using a vermicelli nozzle. Garnish with candied Christmas fruits.
Tried this recipe?Let us know how it was!