How to Make The Most Delicious Chestnut Dessert (Mont Blanc)?

Ingredients

• For 12 servings,
• Chestnut filling
• 2 lb chestnut(910 g)
• 3 cups water(720 mL)
• ¼ cup sugar(50 g)
• 2 tablespoons vanilla extract

• Meringue
• 2 egg whites
• ½ cup sugar(100 g)

• Cream filling
• 1 qt whipped cream(1 L)

• Base
• 1 circle pie crust, baked
• powdered sugar, to serve

Method

• Preheat the oven to 450˚F (230˚C).
• Score the chestnuts in a cross with a knife.
• Place the chestnuts on a sheet pan and bake for 30 minutes.
• Remove the chestnuts with a towel, and quickly peel the warm chestnuts.
• Put the peeled chestnuts in a pan and add water, sugar, and vanilla extract.
• Cook and stir the chestnut on high heat until the water has evaporated and chestnuts has softened, about 15 minutes.
• Place the chestnut filling in a food processor, add in water and blend until smooth.
• Push the chestnut filling through an sieve into another bowl.
• Transfer filling to a piping bag with a circle tip and chill.
• Preheat the oven to 200˚F (90˚C).
• In a bowl, whisk the egg whites until foamy using a hand mixer.
• Add sugar to the egg whites and whisk until stiff peak forms.
• Transfer the meringue into a piping bag fitted with a circle tip and pipe the meringue in a swirling motion onto a parchment paper-lined baking sheet.
• Bake the meringue for 1 hour.
• Get the pie crust, and cut small circles to serve as the bottom for the meringue and bake for 30 minutes
• Place the meringue on top of the pie crust and pipe the whipped cream around it. Pipe the chestnut cream around the whipped cream.
• Sprinkle with powdered sugar.
• Enjoy!