Steps to Prepare Perfect Mont Blanc - Made with Chestnuts Cooked In Their Skins

Hello everybody, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Speedy Mont Blanc - Made with Chestnuts Cooked In Their Skins. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mont Blanc - Made with Chestnuts Cooked In Their Skins, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mont Blanc - Made with Chestnuts Cooked In Their Skins delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mont Blanc - Made with Chestnuts Cooked In Their Skins is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Mont Blanc - Made with Chestnuts Cooked In Their Skins using 11 ingredients and 10 steps. Here is how you can achieve it.

If you have chestnuts boiled in their skins, then definitely try making this Mont Blanc! It is that delicious. I used my own homemade boiled chestnut skins. When making the chestnut cream, it takes more effort than making the boiled chestnuts in their skins. Serve this at tea time to bring a smile to everyone's faces! The bit of rum might be what makes it taste like it came from a cake shop! If you are using a thin icing tip, make sure to pass the paste through a sieve. I used a tart crust this time, but you can of course use a sponge or butter cake base instead. Recipe by Mekete-

Ingredients and spices that need to be Prepare to make Mont Blanc - Made with Chestnuts Cooked In Their Skins:

1. For the chestnut cream:
2. 200 grams ○Chestnuts cooked in their inner skins
3. 100 grams ○Heavy cream
4. 1/2 tablespoon~ your preference ○Sugar
5. 1 tsp ○Rum
6. 1 three 6 cm diameter pieces... save the rest for another snack ^^ For the tart crust
7. 100 ml ●Heavy cream
8. 1 tbsp ●Sugar
9. 2 Boiled chestnut in their skins (for the filling)
10. 3 Boiled chestnut skins (for decorating)
11. 1 Sugar

Steps to make to make Mont Blanc - Made with Chestnuts Cooked In Their Skins

1. Prepare the tart crust: I made mine 6 cm in diameter. Finely mince the simmered chestnuts for the filling.
2. Make the chestnut cream: Put the ○ chestnuts into a food processor, and blend into a paste.
3. Add the ○ sugar, ○ rum, and ○ heavy cream to Step 2, and blend until smooth. Please adjust the overall hardness to the same state as the heavy cream. The photo shows the chestnut cream after it's blended.
4. Since it was a bit clumpy when I tried squeezing it, I decided to pass it through a sieve, even though it's a lot of work.
5. I made about 250 g minus the amount lost from straining it. It is really delicious when you try it. It has restaurant-quality flavor!
6. Put the ● heavy cream and ● sugar in bowl, and whip while it cools.
7. Put it all together: Place 1/3 of the minced chestnut from Step 1 on top of the tart crust and squeeze 1 cm of the cream from Step 6 on top in a mound using a pastry bag fitted with a tip. Squeeze the chestnut cream from Step 5 on top.
8. I use this type of pastry tip, but you can of course use a different one! I squeezed it from the bottom up in a spiral.
9. Note: If you're using a wide piping tip, I think it's okay not to pass the paste through a sieve.
10. Top with small chestnuts (for decoration) and a mint leaf (if you have some), and it is done!

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So that is going to wrap this up with this exceptional food Recipe of Speedy Mont Blanc - Made with Chestnuts Cooked In Their Skins. Thanks so much for your time. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!