Tag Archives: Meringue

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 ūüėČ ).

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.

 

 

Vacherin glacé

A Vacherin is a frozen dessert made of meringue, vanilla ice cream and raspberry sorbet and decorated with Chantilly cream. Let’s just say it is divine and looks fantastic so it’s perfect for nice occasions! Of course, when you talk about ice creams and sorbets, Thermomix is the perfect tool to have on hands. Please note that this dessert needs a bit of prep time so it should be made at least 2 days in advance. But the beauty of it is that it can also be made as much in advance as you like since it needs to be kept in the freezer. That means no last minute frantic preparation in the kitchen, you can enjoy your guests and wow them with this delight!

(Source : book “Patisserie” from Christophe Felder)

Ingredients

Vanilla ice cream (recipe from Fast and Easy cooking)

500g milk
1/2 vanilla pod or 2 tsp vanilla extract
6 eggs yolk
250g single cream
100g caster sugar

Raspberry sorbet (recipe from Fast and Easy Cooking)

70g sugar
450g frozen raspberries + 200g ice cubes
1/2 lemon, skin, piths and seeds removed, frozen
2 tbsp of berry liquor or berry juice

Meringue

3 egg whites
200g sugar

Chantilly

250g single cream
50g sugar
1 tsp vanilla extract
1 tbsp Kirsch (optional)

Fresh berries and mint leave to decorate

Method

  1. At least 2 days in advance, make the vanilla ice cream:
  2. For the vanilla ice cream, weigh the milk in the TM bowl. Add the vanilla and egg yolks. Cook 4 min/80C/speed 10.
  3. Add the cream and sugar. Cook 2 min/80C/speed 10.
  4. Immediately pour into a shallow freezer-proof box (or silicone ice-cube tray as I did) and leave to cool for 30 minutes. Refrigerate for 24 hours so that the mixture matures.
  5. Put in the freezer for at least 6 hours or until needed.
  6. Make the meringue discs:
  7. Put the egg whites in the TM bowl with the butterfly whisk in (or if you prefer, use a stand mixer or a hand mixer). Add 30g of sugar to the whites.
  8. Mix speed 3.5 for about 3 minutes measuring cup OFF.
  9. While the machine is whisking and when the whites are getting foamy, add 70g of sugar through the hole.
  10. Add the last 100g of sugar as the whites are getting firmer.
  11. You may need more than 3 minutes to get the whites to a perfect firm consistency (they must stick to the whisk and not fall off when the bowl is turned upside down.
  12. Preheat the oven at 150C.
  13. Spoon the mixture in a piping bag with a round nozzle and pipe a disc of meringue about 18cm diameter, starting from the center on a baking parchment or a silicone sheet.
  14. Pipe a second disc of meringue on a second tray lined with baking parchment/silicone sheet.
  15. Bake for 8 minutes, then lower the temperature to 90C and bake slowly for 2 hours. Then switch off the oven and let the meringues completely cool in the oven. This will guarantee a very dry inside (you don’t want any chewy meringue in there).
  16. Once the meringues are cooled, use a 20cm pastry circle or remove the bottom of a 20cm springform tin and use as a guide to cut around the meringues so they fit perfectly in the circle (see picture) 
  17. On the day you assemble the dish, put the circle with one meringue disc at the bottom on the serving dish. Churn the vanilla ice cream :
  18. Put 300g of the frozen vanilla preparation in the bowl (if needs be, cut into 3 cm chunks) and churn at speed 9 while stirring with the spatula through the hole until smooth.
  19. Quickly spoon it in the circle with the first meringue disc at the bottom and spread it evenly using a spatula. Put in the freezer while making the raspberry sorbet:
  20. Weigh in the sugar in the TM bowl and grind 5 sec/speed 10
  21. Add the frozen fruits and lemon and ice. Crush at speed 5 until the mixture no longer moves around in the TM bowl (you’ll hear it).
  22. Add the juice or liquor. Churn up to 1 min/speed 9 while stirring vigorously with the TM spatula through the hole in the lid until smooth.
  23. Take out the dish from the freezer and quickly spoon in the sorbet on top of the vanilla ice cream. Make sure there is no hole between layers, so flatten the sorbet with a spatula. Put the second meringue disc on top and freeze again for 2 hours.
  24. Latsly, make the Chantilly cream:
  25. Put the cream in the TM bowl with the butterfly whisk and process at speed 3, measuring cup off. Watch very carefully and add the sugar, Kirsch if using and the vanilla extract as soon as it starts foaming. Continue whisking ¬†until it looks like it’s starting to be softly whipped at the top (it will be firmer at the bottom).
  26. Spoon in a piping bag with a star shaped nozzle. Take out the dish from the freezer and using a hair dryer or a blowtorch, warm the sides of the circle then carefully lift it up.
  27. Pipe in the Chantilly all over the Vacherin.
  28. Leave in the freezer until about 30 minutes before serving. Decorate with fresh fruits and mint leaves.