{"id":86132,"date":"2018-11-09T19:23:22","date_gmt":"2018-11-09T08:23:22","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=86132"},"modified":"2021-01-11T16:47:30","modified_gmt":"2021-01-11T05:47:30","slug":"angelinas-mont-blanc-dessert-recipe-paris","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/angelinas-mont-blanc-dessert-recipe-paris\/","title":{"rendered":"Angelina&#8217;s Mont Blanc Dessert Recipe Paris"},"content":{"rendered":"<div class=\"comment-rating-field-pro-plugin\"><div class=\"rating-container crfp-group-1\"><span class=\"label\"><a href=\"https:\/\/www.howtocookthat.net\/public_html\/angelinas-mont-blanc-dessert-recipe-paris\/#comments\">Rate it  <\/a><\/span>\n\t\t\t       \t\t<span class=\"rating-always-on\">\n\t\t\t\t\t\t\t<span class=\"crfp-rating crfp-rating-4-5\" style=\"width:72px\"><a href=\"#comments\">4.5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n<div align=center><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/11\/mont-blanc-dessert-recipe-ann-reaardon-550x295.png\" alt=\"mont blanc dessert recipe\" width=\"550\" height=\"295\" class=\"aligncenter size-large wp-image-86134\" data-wp-pid=\"86134\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/mont-blanc-dessert-recipe-ann-reaardon-550x295.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/mont-blanc-dessert-recipe-ann-reaardon-300x161.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/mont-blanc-dessert-recipe-ann-reaardon-768x412.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/mont-blanc-dessert-recipe-ann-reaardon-400x215.png 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>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.<\/p>\n<div class=\"videoWrapper\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/TLljVXuLn1g (0.04 ounces)?rel=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/div>\n<h4>To make Angelina&#8217;s Mont Blanc you will need:<\/h4>\n<h4>Meringue Recipe:<\/h4>\n<p>3 egg whites<br \/>\n1\/4 teaspoon cream of tartar or tartaric acid<br \/>\n175g (6.17 ounces) white sugar<\/p>\n<p>Preheat the oven to 130C (266 degrees Fahrenheit).<\/p>\n<p>Put the egg whites, sugar and a pinch of cream of tartar into a bowl and whip on high speed until it is thick.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/11\/meringue-how-to-cook-that-550x309.jpg\" alt=\"ann reardon how to cook that Mont Blanc dessert recipe\" width=\"550\" height=\"309\" class=\"aligncenter size-large wp-image-86143\" data-wp-pid=\"86143\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/meringue-how-to-cook-that-550x309.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/meringue-how-to-cook-that-300x169.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/meringue-how-to-cook-that-768x432.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/meringue-how-to-cook-that-400x225.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/meringue-how-to-cook-that.jpg 1920w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Pipe domes of meringue onto baking paper and using a wet finger push down the spiky top on each one.<\/p>\n<p>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.<\/p>\n<h4>Orange syrup recipe:<\/h4>\n<p>grated rind of 1 orange<br \/>\n80mL (2.71 fluid ounces) freshly squeezed orange juice (approx the juice of 1 medium orange)<br \/>\n70g (2.47 ounces) sugar<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/11\/orange-syrup-ann-reardon-how-to-cook-that-550x309.jpg\" alt=\"ann reardon how to cook that Mont Blanc dessert recipe\" width=\"550\" height=\"309\" class=\"aligncenter size-large wp-image-86144\" data-wp-pid=\"86144\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/orange-syrup-ann-reardon-how-to-cook-that-550x309.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/orange-syrup-ann-reardon-how-to-cook-that-300x169.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/orange-syrup-ann-reardon-how-to-cook-that-768x432.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/orange-syrup-ann-reardon-how-to-cook-that-400x225.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/orange-syrup-ann-reardon-how-to-cook-that.jpg 1920w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Combine all the ingredients and microwave until the sugar is melted.  Set aside to cool.<\/p>\n<h4>Cake Recipe:<\/h4>\n<p>3 eggs<br \/>\n1\/2 cup sugar<br \/>\n120g (4.23 ounces) flour<br \/>\n1 tsp baking powder<br \/>\n5 tablespoons or 90g (3.17 ounces) butter<br \/>\nzest or an orange <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/11\/cake-recipe-how-to-cook-that-550x309.jpg\" alt=\"ann reardon how to cook that Mont Blanc dessert recipe\" width=\"550\" height=\"309\" class=\"aligncenter size-large wp-image-86141\" data-wp-pid=\"86141\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/cake-recipe-how-to-cook-that-550x309.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/cake-recipe-how-to-cook-that-300x169.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/cake-recipe-how-to-cook-that-768x432.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/cake-recipe-how-to-cook-that-400x225.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/cake-recipe-how-to-cook-that.jpg 1920w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Preheat the oven to 180C (356 degrees Fahrenheit).<\/p>\n<p>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.<\/p>\n<p>Sieve the flour and baking powder onto the mixture, pour int he melted butter and fold it altogether.<\/p>\n<p>Pour it into a small brownie tin and bake until it is golden.<\/p>\n<h4>Chestnut Cream Recipe that I used:<\/h4>\n<p>425g (14.99 ounces) chestnut puree<br \/>\n1\/2 cup cream<br \/>\n1\/2 cup sugar<br \/>\n1 yolk<br \/>\n2 Tablespoons Rum<br \/>\n90g (3.17 ounces) butter, melted<\/p>\n<p>Put the sugar, egg yolk and half the cream into a bowl and mix to make a paste.<\/p>\n<p>Put the rest of the cream into a pan and wait until it just comes to the boil.<\/p>\n<p>Pour it into the yolk mixture and whisk it together.  Then pour it back into pan and heat until it slightly thickens. <\/p>\n<p>Cool to room temperature.  Add the rum, butter and chestnut puree and whip until smooth.  Don&#8217;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).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/11\/chestnut-cream-recipe-ann-reardon-550x309.jpg\" alt=\"ann reardon how to cook that Mont Blanc dessert recipe\" width=\"550\" height=\"309\" class=\"aligncenter size-large wp-image-86142\" data-wp-pid=\"86142\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/chestnut-cream-recipe-ann-reardon-550x309.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/chestnut-cream-recipe-ann-reardon-300x169.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/chestnut-cream-recipe-ann-reardon-768x432.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/chestnut-cream-recipe-ann-reardon-400x225.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/chestnut-cream-recipe-ann-reardon.jpg 1920w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>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.<\/p>\n<h4>OR Thicker chestnut cream (optional):<\/h4>\n<p>425g (14.99 ounces) tin chestnut puree unsweetened<br \/>\n35g (1.23 ounces) sugar,<br \/>\n1 tsp vanilla essence<\/p>\n<p>Mix all ingredients together well.<\/p>\n<p>This makes for a more cloying thick topping you can use this or the lighter one above, whichever you prefer.<\/p>\n<h4>Assembly<\/h4>\n<p>400mL (13.53 fluid ounces) additional cream, whipped<\/p>\n<p>Cut circles of cake in the same size as your meringues.  Add two teaspoons of orange syrup on top of each cake.<\/p>\n<p>Add a dollop of cream followed by a meringue.  <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/11\/assembly-mont-balnc-dessert-how-to-cook-that-550x309.jpg\" alt=\"ann reardon how to cook that Mont Blanc dessert recipe\" width=\"550\" height=\"309\" class=\"aligncenter size-large wp-image-86140\" data-wp-pid=\"86140\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/assembly-mont-balnc-dessert-how-to-cook-that-550x309.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/assembly-mont-balnc-dessert-how-to-cook-that-300x169.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/assembly-mont-balnc-dessert-how-to-cook-that-768x432.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/assembly-mont-balnc-dessert-how-to-cook-that-400x225.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/assembly-mont-balnc-dessert-how-to-cook-that.jpg 1920w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Cover the whole thing in a thin layer of whipped cream.  Then spread some of the chestnut cream around the base.<\/p>\n<p>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).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/11\/spiral-pipe-mont-blanc-how-to-cook-that-550x309.jpg\" alt=\"ann reardon how to cook that Mont Blanc dessert recipe\" width=\"550\" height=\"309\" class=\"aligncenter size-large wp-image-86145\" data-wp-pid=\"86145\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/spiral-pipe-mont-blanc-how-to-cook-that-550x309.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/spiral-pipe-mont-blanc-how-to-cook-that-300x169.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/spiral-pipe-mont-blanc-how-to-cook-that-768x432.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/spiral-pipe-mont-blanc-how-to-cook-that-400x225.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/spiral-pipe-mont-blanc-how-to-cook-that.jpg 1920w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>And sprinkle it with icing sugar so that it looks like a snowy Mont Blanc.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/11\/mont-blanc-gif-ann-reardon.gif\" alt=\"mont blanc gif ann reardon\" width=\"365\" height=\"206\" class=\"aligncenter size-full wp-image-86146\" data-wp-pid=\"86146\" \/>\n<\/div>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\/\", \n  \"@type\": \"Recipe\", \n  \"name\": \"Angelina\u2019s Mont Blanc Dessert Recipe Paris\",\n  \"image\": \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/11\/mont-blanc-dessert-recipe-ann-reaardon-550x295.png\",\n  \"description\": \"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.\",\n  \"keywords\": \"dessert, mont blanc, chocolate, how to, ann reardon, how to cook that, easy, best\",\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Ann Reardon\"\n  },\n  \"datePublished\": \"2018-11-09\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT60M\", \n  \"totalTime\": \"PT90M\", \n  \"recipeCategory\": \"dessert\", \n  \"recipeCuisine\": \"American, French\", \n  \"recipeYield\": \"6\", \n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"\"\n  },\n  \"recipeIngredient\": [\n    \"3 egg whites\",\n    \"1\/4 teaspoon cream of tartar or tartaric acid\",\n    \"175g (6.17 ounces) white sugar\"\n  ],\n  \"recipeInstructions\": [{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Preheat the oven to 130C (266 degrees Fahrenheit).\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Put the egg whites, sugar and a pinch of cream of tartar into a bowl and whip on high speed until it is thick.\"\n  }],\n  \"video\": {\n    \"@type\": \"VideoObject\",\n    \"name\": \"Angelina\u2019s Mont Blanc Dessert Recipe Paris\",\n    \"description\": \"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.\",\n    \"thumbnailUrl\": \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/11\/mont-blanc-dessert-recipe-ann-reaardon-550x295.png\",\n    \"uploadDate\": \"2018-11-09\", \n    \"contentUrl\": \"https:\/\/www.youtube.com\/watch?v=TLljVXuLn1g (0.04 ounces)&feature=emb_logo\",\n    \"embedUrl\": \"https:\/\/www.youtube.com\/embed\/TLljVXuLn1g (0.04 ounces)?rel=0\"\n  }  \n}\n<\/script><\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/angelinas-mont-blanc-dessert-recipe-paris\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/mont-blanc-dessert-recipe-ann-reaardon-150x150.png\" class=\"alignleft tfe wp-post-image\" alt=\"mont blanc dessert recipe\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/mont-blanc-dessert-recipe-ann-reaardon-150x150.png 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/mont-blanc-dessert-recipe-ann-reaardon-100x100.png 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/mont-blanc-dessert-recipe-ann-reaardon-400x400.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/11\/mont-blanc-dessert-recipe-ann-reaardon-1200x1200-cropped.png 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"86134\" \/><\/a><p>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&#8217;s Mont Blanc you will need: Meringue Recipe: 3 egg whites 1\/4 teaspoon cream of tartar or tartaric acid 175g (6.17 ounces) white sugar Preheat the oven to<\/p>\n","protected":false},"author":1,"featured_media":86134,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142],"tags":[3162,31,3160,3157,952,3158,3161,3155,3156,3159],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/86132"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=86132"}],"version-history":[{"count":11,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/86132\/revisions"}],"predecessor-version":[{"id":116485,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/86132\/revisions\/116485"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/86134"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=86132"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=86132"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=86132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}