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.
Source: inspired by the Mont Blanc recipe by Christophe Michalak
120g egg whites (about 4 eggs)
112g caster sugar
112g icing sugar
200g single cream
25g caster sugar
1/2 vanilla pod
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)
75g chocolate, roughly chopped with a knife
- Non Thermomix
- Make the meringue the day before: preheat the oven at 100C.
- Whisk the egg whites at low speed until foamy.
- Add the caster sugar and continue whisking while increasing the speed to medium until it form soft peaks.
- Add the icing sugar and increase the speed to high until all the sugar is combined and the meringues are firm.
- Line 2 baking trays with baking parchment and fill a piping bag with a round nozzle with the meringue mixture.
- 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.
- Make the chantilly: whisk the cream, mascarpone, sugar and vanilla beans until firm. Watch out not to over-whisk or you will get butter!
- Using a spatula, apply some chantilly on each meringue to cover the top.
- 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).
- Fill a piping bag with a small round or star shaped nozzle and pipe over the little meringues.
- To make the Merveilleux, sprinkle the chocolate flakes over the meringues instead of the chestnut topping.
- Refrigerate until serving.
- 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
- 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.
- Pipe with a round nozzle onto baking tray lined with baking parchment, a few centimeters apart. Bake as per the traditional method above.
- 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.
- Use a spatula to cover the meringues with the chantilly to keep a dome shape.
- Make the chestnut topping by mixing all the ingredients 30 sec/speed 6.
- Pipe over the meringues using a small round or star shaped nozzle.
- To make the Merveilleux, sprinkle the chantilly topped meringues with chocolate flakes instead of the chestnut topping.
- Refrigerate before serving.