Une Recette Lenôtre Professionnels Fruit Bread Mont Blanc style
Persons
4
Preparation time
Difficulty
Cost
Recipe created by :
Jean-Jacques Massé, Meilleur Ouvrier de France
Moments of consumption :
Aperitif
Dinner
Breakfast
Brunch
Snack
Lunch
Recipe made with :
List of ingredients
- Swiss meringue
- 3 egg whites
- 200g icing sugar
- Chantilly cream
- 50cl single cream
- 30g icing sugar
- Chestnut cream
- 60g butter
- 200g chestnut spread
- 200g chestnut cream
- Rum
Preparation steps
- Stir eggs and sugar together, whisk mixture over a bain marie (50-60°C) until it thickens
- Remove from the heat and whisk firmly until stiff.
- Preheat the oven to 110°C
- Scoop the meringue into a piping bag with a 1cm diameter nozzle then pipe little sticks onto baking paper
- Bake in the oven for 2 hours Stir cream and sugar together, whisk until it firm and scoop into a piping bag with a serrated nozzle
- Cream the butter, add chestnut spread, whisk then add the chestnut cream and rum.
- Scoop the cream into a piping bag with a perforated nozzle
Assembly
- Place on the slice of bread, the Chantilly cream then the chestnut cream, the meringue sticks and the glazed chestnut chips
- Finishing touch: dust with icing sugar and gold powder