Recipe by Sarah Abitan

Classic Mont Blanc Pastry (Chestnut Cream Meringue)

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Parve Parve
Hard Hard
8 Servings
Allergens

Ingredients

Special Equipment

  • food scale

  • piping bag

  • large piping tip

  • nine-inch tart shell ring mold

  • 9-hole piping tip

Diplomat Cream

  • 1260 grams (44.4 ounces) water, divided 

  • 120 grams (4.2 ounces) margarine or vegan butter

  • 1 whole vanilla bean

  • 120 grams (4.2 ounces) egg yolk

  • 240 grams (8.4 ounces) sugar

  • 160 grams (5.6 ounces) cornstarch 

  • non-dairy whipped topping

Meringue

  • 200 grams (6 and 3/4 ounces) egg whites (whites from about extra-large eggs)

  • 400 grams (14 ounces) sugar

Shortbread Pastry

  • 400 grams (14 ounces, or 3 and 1/2 cups) all-purpose flour

  • 150 grams (5.3 ounces, or 1 and 1/2 cups) Gefen Confectioners’ Sugar

  • 240 grams (8.4 ounces, or 1 cup) vegan butter or margarine

  • 50 grams (5 tablespoons) almond flour

  • eggs

Chestnut Cream

  • 125 grams (4.4 ounces) soy milk

  • 125 grams (4.4 ounces) vegan butter or margarine, well softened

For Garnish

Directions

Prepare the Diplomat Cream

1.

First, prepare Creme Patisserie (pastry cream). Follow the directions here.

2.

To make Diplomat Cream, combine equal parts creme patisserie and whipped topping.

Prepare the Meringue

1.

Follow the directions here to prepare meringues. Using a piping bag with a large tip, pipe a large flat spiral that will fit comfortably inside your shortbread pastry (recipe follows).

2.

Bake at 185 degrees Fahrenheit (85 degrees Celsius) for two and a half to three hours.  

Prepare the Shortbread Pastry

1.

In the bowl of a stand mixer fitted with the dough paddle, add flour, confectioners’ sugar, margarine, and almond flour. Mix together at low speed until a texture like sand is obtained. While the machine is running, add the eggs. Mix until incorporated. Chill dough in the fridge for two hours.

2.

Preheat oven to 285 degrees Fahrenheit (140 degrees Celsius).

3.

Roll out dough with a rolling pin and fit to a greased, nine-inch tart shell ring mold. Prick holes in the dough and trim excess dough with a knife before baking for a clean edge.

4.

Bake 25 minutes. Cool.

Prepare the Chestnut Cream

1.

By hand, mix the puree, the paste, and the chestnut cream. Transfer to the mixer and add the honey and the liquid soy cream, then the margarine.

2.

Mix until you get a homogeneous texture.

Cake Assembly

1.

Generously mound the diplomat cream on the bottom of the pie.

2.

Gently place a crunchy meringue in the middle.

3.

Then, using a piping bag fitted with a nine-hole tip, generously pipe the chestnut cream around and over the meringue, covering it completely. Dust with confectioners’ sugar.

Classic Mont Blanc Pastry (Chestnut Cream Meringue)

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Neima
Neima
2 years ago

it’s very nice but are u from france

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Eno{moww
Eno{moww
Reply to  Neima
2 years ago

Yes she is from France. It’s mentioned in her bio & I think she mentions it in her video introductions.

Neima
Neima
2 years ago

hi

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Neima
Neima
2 years ago

so cite

bruchie oberlander
bruchie oberlander
3 years ago

are the chestnut puree, paste and cream ou? do they need a hashgacha altogether?

Raquel
Raquel
Reply to  bruchie oberlander
2025 years ago

They are available with a French hashgacha. Please ask your own Rabbi about the certification.

Carine
Carine
3 years ago

Sarah! Tu es de retour!!!!!!! Je suis très contente de te revoir!!