Montblanc: the recipe for the creamy chestnut and whipped cream dessert
ingredients
You also need them
dark chocolate flakes
The Montblancor Montebianco, is a spoon dessert based on chestnuts, cocoa and rum, decorated with whipped cream, originally born in France and today also widespread in Piedmont, Lombardy and Valle d’Aosta. Scenic and sumptuous, it is suitable for celebrating a special occasion or to elegantly end a dinner in the company of your closest friends.
The original recipe calls for using i brown, a larger variety of chestnuts with a particularly sweet taste, which must be boiled, carefully peeled while hot and cooked for about half an hour in milk and sugar. Once soft, they are pureed and mixed with rum and bitter cocoa, then they are passed through a potato masher and arranged directly on the serving plate, like a “mound”, to be garnished with tufts of whipped cream that resemble peaks of the Mont Blanc.
All you need to do is finish the decoration with some crumbled marrons glacés, which you can try making at home following our advice, flakes of dark chocolate and a sprinkle of bitter cocoa; if you prefer, you can also add some meringue, as tradition dictates.
Find out how to prepare Montblanc following the step-by-step procedure and advice. If you liked this recipe, try other desserts with chestnuts, such as Tuscan castagnaccio, chestnut strudel and chestnut and chocolate tart.
How to prepare Montblanc
Step 1
Step 1
Rinse the chestnuts well, immersing them in cold water for a few minutes 1.
Rinse the chestnuts well, immersing them in cold water for a few minutes 1.
Step 2
Step 2
After draining them, cut the peel with the tip of a sharp knife, making a clean horizontal cut. 2.
After draining them, cut the peel with the tip of a sharp knife, making a clean horizontal cut. 2.
Step 3
Step 3
Transfer the chestnuts to a pan with high sides 3.
Transfer the chestnuts to a pan with high sides 3.
Step 4
Step 4
Cover the chestnuts with water and let them cook for about 20 minutes after boiling 4. Alternatively, you can use the pressure cooker: in this case, they will only need to cook for 10 minutes.
Cover the chestnuts with water and let them cook for about 20 minutes after boiling 4. Alternatively, you can use the pressure cooker: in this case, they will only need to cook for 10 minutes.
Step 5
Step 5
Transfer the chestnuts to a colander and let them cool for 3-4 minutes: they must not cool down too much or they will risk hardening 5.
Transfer the chestnuts to a colander and let them cool for 3-4 minutes: they must not cool down too much or they will risk hardening 5.
Step 6
Step 6
Peel them using a small knife and also remove the brown skin 6. To avoid getting burned, you can wear latex gloves.
Peel them using a small knife and also remove the brown skin 6. To avoid getting burned, you can wear latex gloves.
Step 7
Step 7
The chestnuts must be perfectly clean and free of skin 7.
The chestnuts must be perfectly clean and free of skin 7.
Step 8
Step 8
Transfer them to a pan and add the granulated sugar 8.
Transfer them to a pan and add the granulated sugar 8.
Step 9
Pour in the milk 9.
Step 10
Step 10
Scented with vanilla extract 10. If you prefer, you can also use berry seeds.
Scented with vanilla extract 10. If you prefer, you can also use berry seeds.
Step 11
Step 11
Mix with a spoon 11then cook the chestnuts in the milk and sugar mixture for about 30 minutes after boiling: they should be very soft.
Mix with a spoon 11then cook the chestnuts in the milk and sugar mixture for about 30 minutes after boiling: they should be very soft.
Step 12
Step 12
When the chestnuts have absorbed the milk, transfer them to the potato masher and puree them 12.
When the chestnuts have absorbed the milk, transfer them to the potato masher and puree them 12.
Step 13
Step 13
Sift the bitter cocoa directly onto the crushed chestnuts 13.
Sift the bitter cocoa directly onto the crushed chestnuts 13.
Step 14
Step 14
Add the dose of rum 14.
Add the dose of rum 14.
Step 15
Step 15
Mix carefully with a spoon to mix all the ingredients and compact the mixture 15then let everything rest for 10 minutes.
Mix carefully with a spoon to mix all the ingredients and compact the mixture 15then let everything rest for 10 minutes.
Step 16
Step 16
In the meantime, pour the cream, well cold from the fridge, into a large bowl 16. If you prefer, you can also keep the bowl in the refrigerator or freezer.
In the meantime, pour the cream, well cold from the fridge, into a large bowl 16. If you prefer, you can also keep the bowl in the fridge or freezer.
Step 17
Step 17
Incorporate the icing sugar 17.
Incorporate the icing sugar 17.
Step 18
Step 18
Whip the cream until stiff, using an electric whisk at maximum speed 18.
Whip the cream until stiff, using an electric whisk at maximum speed 18.
Step 19
Step 19
Transfer the whipped cream into a piping bag fitted with a star nozzle 19.
Transfer the whipped cream into a piping bag fitted with a star nozzle 19.
Step 20
Step 20
Using the potato masher again, pass the chestnut and cocoa mixture, dropping it directly onto the serving plate 20.
Using the potato masher again, pass the chestnut and cocoa mixture, dropping it directly onto the serving plate 20.
Step 21
Step 21
You will have to get some kind of mound 21.
You will have to get some kind of mound 21.
Step 22
Step 22
Using the piping bag, create tufts of whipped cream around the base of the Montblanc 22.
Using the piping bag, create tufts of whipped cream around the base of the Montblanc 22.
Step 23
Step 23
Garnish even half of the cake with smaller tufts 23.
Garnish even half of the cake with smaller tufts 23.
Step 24
Step 24
Decorate the top of the Montblanc with a large dollop of whipped cream 24.
Decorate the top of the Montblanc with a large dollop of whipped cream 24.
Step 25
Step 25
Crumble the marrons glacés and place them on the cream tufts 25.
Crumble the marrons glacés and place them on the cream tufts 25.
Step 26
Step 26
Sprinkle the cake with dark chocolate flakes 26.
Sprinkle the cake with dark chocolate flakes 26.
Step 27
Step 27
Sprinkle with an impalpable layer of bitter cocoa 27.
Sprinkle with an impalpable layer of bitter cocoa 27.
Step 28
Step 28
Enjoy your sweet Montblanc 28.
Enjoy your sweet Montblanc 28.
Advice
Depending on your preferences and what you have available, you can replace the browns with classic chestnuts, choosing the largest size. Also, you can use a pressure cooker to halve the cooking time of the fruit.
History
Montblanc owes its name to the famous perpetually snow-capped mountain North-Western Alps. It was probably born when Piedmont and a part of Lombardy were part of Savoy, a region politically belonging to France and bordering the Aosta Valley. Even today, in fact, it is mainly widespread in these Italian regions. The original recipe requires the addition of French meringue, a whipped mass of egg whites and sugar, cooked for a long time in the oven at a low temperature, until it becomes solid but crumbly.
Variants
You can also present the Montblanc in single-portion cups, placing a layer of chestnut puree topped with cream, marrons glacés crumbs and a veil of bitter cocoa. Alternatively, you can compose the mound of chestnut cream, leaving a central hollow, to be filled with plenty of whipped cream.
If you wish, you can make one chocolate variantreplacing the rum with a chocolate liqueur and decorating everything with melted dark chocolate together with the cream and chopped meringue.
storage
Montblanc can be stored in the refrigerator, tightly closed in an airtight container, for Three days to the utmost.