Ann Reardon

Angelina’s Mont Blanc Dessert Recipe Paris

mont blanc dessert recipe

The origins of this dessert have been hotly debated for some time. Was it the chef at Angelina restaurant in Paris or an Italian chef 300 years earlier? Either way, you can make it for yourself and enjoy the chestnut cream, meringue and soft cake.

To make Angelina’s Mont Blanc you will need:

Meringue Recipe:

3 egg whites
1/4 teaspoon cream of tartar or tartaric acid
175g white sugar

Preheat the oven to 130C.

Put the egg whites, sugar and a pinch of cream of tartar into a bowl and whip on high speed until it is thick.

ann reardon how to cook that Mont Blanc dessert recipe

Pipe domes of meringue onto baking paper and using a wet finger push down the spiky top on each one.

Bake for 50 to 60 minutes. Once they are done, leave them in the oven but turn it off so they can cool down slowly.

Orange syrup recipe:

grated rind of 1 orange
80mL freshly squeezed orange juice (approx the juice of 1 medium orange)
70g sugar

ann reardon how to cook that Mont Blanc dessert recipe

Combine all the ingredients and microwave until the sugar is melted. Set aside to cool.

Cake Recipe:

3 eggs
1/2 cup sugar
120g flour
1 tsp baking powder
5 tablespoons or 90g butter
zest or an orange

ann reardon how to cook that Mont Blanc dessert recipe

Preheat the oven to 180C.

Place the eggs and the sugar into the bowl of an electric mixer and beat them on high speed until they are pale and fluffy.

Sieve the flour and baking powder onto the mixture, pour int he melted butter and fold it altogether.

Pour it into a small brownie tin and bake until it is golden.

Chestnut Cream Recipe that I used:

425g chestnut puree
1/2 cup cream
1/2 cup sugar
1 yolk
2 Tablespoons Rum
90g butter, melted

Put the sugar, egg yolk and half the cream into a bowl and mix to make a paste.

Put the rest of the cream into a pan and wait until it just comes to the boil.

Pour it into the yolk mixture and whisk it together. Then pour it back into pan and heat until it slightly thickens.

Cool to room temperature. Add the rum, butter and chestnut puree and whip until smooth. Don’t over whip or the mixture will split. (if that happens you can rescue it by heating slightly stirring well and leaving to cool again).

ann reardon how to cook that Mont Blanc dessert recipe

Put it through a sieve to get rid of any little bits that would get stuck in the piping tip, cover it in plastic wrap and put it in the fridge to chill.

OR Thicker chestnut cream (optional):

425g tin chestnut puree unsweetened
35g sugar,
1 tsp vanilla essence

Mix all ingredients together well.

This makes for a more cloying thick topping you can use this or the lighter one above, whichever you prefer.

Assembly

400mL additional cream, whipped

Cut circles of cake in the same size as your meringues. Add two teaspoons of orange syrup on top of each cake.

Add a dollop of cream followed by a meringue.

ann reardon how to cook that Mont Blanc dessert recipe

Cover the whole thing in a thin layer of whipped cream. Then spread some of the chestnut cream around the base.

Pipe the chestnut topping over the dessert, heated the base then transfer to a plate (see video for demonstration of how to pipe two ways).

ann reardon how to cook that Mont Blanc dessert recipe

And sprinkle it with icing sugar so that it looks like a snowy Mont Blanc.

mont blanc gif ann reardon

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

9 Comments View Comments

  1. Rating: 5

    Delnaey will be back next week next year next week next year I will be back next week next year next week next year I will email it to you back email

  2. Rating: 5

    Thank you so much for this recipe! I have two quick questions because my I am planning on making this for my aunts birthday because it is her favorite dessert and she gets it every time we go to Angelinas in Paris! I however, I have never tried it so I’m just curious how you decided to use orange syrup? I looked on the Internet at the Angelinas website and they do not list anything with oranges under the ingredients for their Mont Blanc. Also, I’ve seen other recipes that use pie crust for the bottom. How did you decide to use cake? Again, I’ve never had the one from Angelina’s (I’ve never had one ever, in fact!) but I am so excited to try it! Thank you for answering my questions!

  3. Rating: 5

    I tried this recipe and it’s really delicious!! My mom, who loves chestnuts, has been waiting for me to do this for a long time, and she is pleased with the result. Thank you for the recipe!!

    • That’s awesome Charlene, I am so glad she liked it ?

  4. Rating: 5

    Been to Angelina´s often (always patiently waiting in the queue) but so far have never seen a recipe for their Mont Blanc, thank you!
    Makes my day to know that you have been to Paris, guess you did not only enjoy the Mont Blanc. Besides, there are even better French desserts and pastries, i.e. Mille Feuille with all the different fillings.
    I am looking forward to seeing your next European baking adventure! Meanwhile I will decorate my daughter´s birthday cake, recipes for sponge layers and buttercream from …. you, of course!

    • Thanks Corinna and happy baking!

  5. Rating: 4

    loved the video, how many mont blancs does this create? I couldn’t find the number. Sorry if it’s in a obvious place and i just overlooked it.

    • Rating: 4

      When I made this recipe, it made about eight Mont Blancs. But of course, it varies with the size of each Mont Blanc.

    • Hi Sue, It will depend onthe serving size but 6-8 would be a good estimate.

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