Tag Archives: Chantilly

Mont Blanc and Merveilleux au chocolat

I must apologise for my long absence from the blog. I have still been cooking but didn’t find the time or the will to post anything on the net. With Christmas coming, I have been trying new things that I wanted to make for a long time but never got the right ingredients or never got around to do. Since those 2 recipes have the same basis, as in: a meringue and some Chantilly cream, I decided to do them both so you are getting 2 for the price of one (this is my gift to you 😉 ).

So what are these 2 desserts? Both Mont Blanc and the Merveilleux are great French classics (although the first one originates from Italy and the second comes from Belgium). The Merveilleux has long been my favourite dessert as a child but the Mont Blanc is equally as delicious with its Chestnut topping.

I didn’t make these with the Thermomix although I could have so I will give you the instructions both ways.

MontblancCollage

Source: inspired by the Mont Blanc recipe by Christophe Michalak

Ingredients

Meringue
120g egg whites (about 4 eggs)
112g caster sugar
112g icing sugar

Chantilly
200g single cream
50g Mascarpone
25g caster sugar
1/2 vanilla pod

Chestnut topping
200g chestnut purée
150g chestnut spread (I put 75g)
200g chestnut paste (didn’t find it so omitted, hence the half amount of Chestnut spread)
50g softened butter (I used 50g of the Chantilly leftover)
10g Rum (I omitted)

Chocolate topping
75g chocolate, roughly chopped with a knife

Method

  1. Non Thermomix
    1. Make the meringue the day before: preheat the oven at 100C.
    2. Whisk the egg whites at low speed until foamy.
    3. Add the caster sugar and continue whisking while increasing the speed to medium until it form soft peaks.
    4. Add the icing sugar and increase the speed to high until all the sugar is combined and the meringues are firm.
    5. Line 2 baking trays with baking parchment and fill a piping bag with a round nozzle with the meringue mixture.
    6. Pipe little domes a few centimeters apart and bake 2 hours. Turn off the oven and leave the meringues in the oven (don’t open the door) until completely cooled down or overnight.MontBlanc_003
    7. Make the chantilly: whisk the cream, mascarpone, sugar and vanilla beans until firm. Watch out not to over-whisk or you will get butter!MontBlanc_002
    8. Using a spatula, apply some chantilly on each meringue to cover the top.MontBlanc_001
    9. Make the chestnut topping by mixing all the ingredients with the flat beater/K whisk a few minutes at medium to high speed (or use the whisk if you don’t have a flat beater).
    10. Fill a piping  bag with a small round or star shaped nozzle and pipe over the little meringues.
    11. To make the Merveilleux, sprinkle the chocolate flakes over the meringues instead of the chestnut topping.
    12. Refrigerate until serving.
  2. Thermomix
    1. Meringues: make sure you have a squeekly clean TM bowl, blades and whisk. Insert the butterfly whisk. Whisk the egg whites 1 min/speed 3.5/measuring cup OFF. Add the caster sugar
    2. Whisk for another 2 minutes/speed 3.5/measuring cup OFF. Add the icing sugar and whisk 2 minutes/speed 3.5/measuring cup OFF.
    3. Pipe with a round nozzle onto baking tray lined with baking parchment, a few centimeters apart. Bake as per the traditional method above.
    4. To make the chantilly, insert the butterfly whisk into the TM bowl and whisk all the ingredients 30 sec/speed 3 and watch through the hole in the lid. Stop when it looks like it’s reached soft peak. It will be firmer at the bottom.
    5. Use a spatula to cover the meringues with the chantilly to keep a dome shape.
    6. Make the chestnut topping by mixing all the ingredients 30 sec/speed 6.
    7. Pipe over the meringues using a small round or star shaped nozzle.
    8. To make the Merveilleux, sprinkle the chantilly  topped meringues with chocolate flakes instead of the chestnut topping.
    9. Refrigerate before serving.

 

 

Key lime pie

I have been wanting to make this classic American dessert for a long time. In fact, each time I have seen it featured in a TV program or in a cookbook, it has got me drooling and wishing I could taste a slice there and then. There are a few versions of the key lime pie, some being unbaked and frozen and others baked and served chilled. I opted for the latter because in Ireland, it’s never hot enough to properly enjoy frozen desserts. It’s also worth mentioning that it is supposed to be made with key limes, which are yellow when ripe, more sour and flavourful than the usual green lime but it’s impossible to find these where I live, so I used regular limes instead.

KeyLimePie_001

Source: Joy of baking

Ingredients

Crust
125g graham crackers (I used chocolate coated digestive biscuits)
2 tbsp granulated sugar (I didn’t put it in)
70-80g unsalted butter

Filling
3 egg yolks, at room temperature
1 can (390g) sweetened condensed milk
120g lime juice (reserve the zest)
2 tsp lime zest

Topping
240g double cream
2 tbsp (30g) icing sugar

Method

  1. Preheat the oven at 170C and butter a 23cm tart/pie dish
  2. Make the crust: melt the butter for 3min/50C/speed 2.
  3. Add the biscuits and sugar if using, lock the lid and turbo pulse a few times until crumbed.
  4. Tip out into the tart dish and press down with the back of a spoon to spread across the bottom of the dish and up the sides to form a crust.
  5. Bake for 10 minutes until set and lightly browned.
  6. Set aside to cool while making the filling.
  7. Filling: place all the ingredients of the filling in the TM bowl (no need to clean it) and mix 20 sec/speed 6.
  8. Pour the filling over the crust and bake for 10 to 15 minutes or until set.
  9. Remove from the oven and place on a wire rack to cool.
  10. Cover and refrigerate overnight.
  11. The next day, place the butterfly whisk in the TM bowl and weigh in the cream and icing sugar.
  12. Whisk for a few seconds at speed 3, measuring cup OFF, checking through the hole in the lid and stop as soon as the top of the cream looks still a little under whipped: the bottom will be firmer.
  13. Place in piping bag with a star nozzle and pipe on the tart. Sprinkle with the reserved lime zest and serve.
  14. Can be stored in the refrigerator, wrapped in cling film for 2 to 3 days.

KeyLimePieColl

Chocolat Liégeois

What do you do with leftover egg yolks?? Well, chocolat liégeois is a good alternative to cremes brulées and custard. I love the look of this elegant dessert and it tastes as good as it looks!

On a different note, I have been recently interviewed by another French foodie: Ketty who runs the blog French Foodie in Dublin. Check it out here.

ChocolatLiegeois_001

Source: Cuisine AZ

Ingredients

4 egg yolks
60g sugar
15g cornflour
500g milk
100g cream
100g dark chocolate, cut into chunks

For the Chantilly:
150g whipping cream
3 tbsp icing sugar
1tsp vanilla extract or the seeds of 1/2 vanilla pod

Chocolate vermicelli for decoration

Method

  1. Place the egg yolks, cornflour and sugar into the TM bowl and mix 30 sec/speed 3.
  2. Add the milk and cream and cook 7 min/90C/speed 4
  3. Add the chocolate and mix 30 sec/speed 3.
  4. Pour into glasses until 3/4 full.
  5. Let it cool and set.
  6. Before serving, make a Chantilly by beating the cream in the TM bowl with the butterfly whisk at speed 3, measuring cup OFF and after a few seconds, add the icing sugar and vanilla extract through the hole in the lid. Watch through the hole and stop as soon as the top of the cream looks almost done. You can also stop every 10 seconds and test with a spoon to check the consistency. I should form soft peaks. Be mindful that the bottom will be more firm than the top of the Chantilly.
  7. Place into a piping bag fit with a star nozzle and pipe onto the cooled chocolate cream. Sprinkle with chocolate vermicelli and leave in the fridge until ready to serve.