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Le Chaudron recipe
Mont-blanc aux marrons
Chestnut Mont-Blanc
⏱ 40 minServes 6Medium400 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
6meringues
400 g (14 oz)sweetened chestnut spread
100 g (3½ oz)chestnut paste
300 ml (1¼ cups)heavy cream
40 g (1½ oz)powdered sugar- 6marrons glacés (candied chestnuts)
- 6 meringues
- 400 g (14 oz) sweetened chestnut spread
- 100 g (3½ oz) chestnut paste
- 300 ml (1¼ cups) heavy cream
- 40 g (1½ oz) powdered sugar
- 6 marrons glacés (candied chestnuts)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the chestnut spread and paste until smooth.
- Whip the cold cream, gradually adding the powdered sugar, to stiff peaks.
- Put a meringue on each plate and cover with a dome of stiff whipped cream.
- Pipe the chestnut mixture through a fine tip over the cream in thin strands.
- Cover the cream completely.
- Top with a candied chestnut and a dusting of powdered sugar and serve.
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