Mont blanc is a classic squiggle-covered pastry, designed to be evocative of a mountain (that is, Mont Blanc). It makes a blockbuster closer to an elegant meal. In fact it’s almost tailor made for these sorts of occasions since nearly all the components need to be made ahead of time, sequentially. Make one every day or so for a few days and you’ll find you can whip together a dozen servings in the time it takes your spouse to clear the table.
This is my version of mont blanc. It incorporates all the elements of the original: chestnut spread, meringue and whipped cream which, while perhaps not a symphony of texture and flavor, are at least a heck of a good concerto. The difference is that this interpretation delivers all the components in a format that’s easier to prepare, build, store and serve. Notice that the ingredient list calls for pre-made chestnut spread, which is easier to get than chestnut paste, and may well be available at your closest boutique food store. I found some here in Louisville at a local specialty shop after ordering it twice online. Serves me right! You’ll need: