Next Up: Mont Blanc
It’s time for a French/Italian classic it seems to me. If you’ve ever seen a dessert that looks like a small heap of whole wheat spaghetti with a dusting of powdered sugar on top, that’s it. The pastry is supposed to resemble the southern, Italy-facing side of the tallest mountain in the Alps, indeed in the entire European Union. Chestnut cream over Chantilly cream on a meringue and/or sponge cake base. So if you’ve got your cleats on, we’re ready for the ascent. First we’ll establish a base camp at 10,000 feet…
8 thoughts on “Next Up: Mont Blanc”
So looking forward to this!! One of my favourite desserts EVER!
I’ll do my best, Rosie! Do you make it at home?
YES! Just the pick-me-up I needed to help me get over the first week of school 🙂
Woohoo! I’ll do my best, Vicki!
The one time I had this there was a large wad of some oddly flavored sponge cake with chestnut cream on top & meringue used as icing. It was not something I ever cared to have again. Having read your recipe it looks like I got snookered by the kitchen. I probably won’t make it but its nice to see what it should be.
I’ll see if I can improve on the product, Frankly!
It’s my favorite in Japanese pastry shops! (indeed, it’s quite popular in Japan)
Really? Have you even made it before? I know chestnuts are popular in Japan so it makes sense.