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Sarah is back, joining us all the way from Strasbourg. Today she is showing us all the elements of how to make this famous French pastry. She starts off with homemade shortbread tart, filled with cream, topped with a meringue, and finished off with chestnut cream. Follow along as she mesmerizes us with her pastry skills. Get the recipe: 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 Get the full recipe for Mont Blanc Tarts! For more ideas with Sarah, watch Sarah's Patisserie!
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