Mont-Blanc
⏱ Prep : 45 min 🔥 Cook : 0 min ⌛ Total : 45 min + 2h de repos 🔥 380 kcal 🔴 hard
🍽 For servings
🛠 Equipment
- Chestnut press
- Piping bag
- Whisk
- Mixing bowl
- 4 plates
🛒 Ingredients
| 400 g | Chestnut spread | |
| 30 cl | Heavy cream | |
| 30 g | Powdered sugar | |
| 4 | Meringues | |
| 200 g | Candied chestnuts | |
| 1 tsp | Vanilla extract |
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Preparation
This recipe will be generated automatically. Detailed preparation steps will be added in a future version.
💡 Tips & variations
- Chestnut spread should be at room temperature for easy pressing.
- Whip the cream very stiff so it supports the weight of the chestnut vermicelli.
- Top with crushed candied chestnuts for crunch.
❓ Frequently asked questions
How long does this recipe take?
45 min + 2h de repos (45 min prep).
How many servings does this make?
4 servings.
How difficult is this recipe?
hard.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
