Mont Blanc Cake
Dough Ingredients:
- 300 grams of Vala Pastry
- 50 grams of Vala Cream
- 500 grams of flour
- 125 grams of powdered sugar
- 1 whole egg
- 1 egg yolk
- 50 grams of powdered almond
- Zest of half orange
Almond Cream Ingredients:
- 200 grams of Vala Chef (at room temperature)
- 250 grams of granulated sugar
- 250 grams of granulated almonds
- 3 eggs
- 40 grams of flour
- 30 grams of labneh cheese
White Chocolate Cream Ingredients:
- 200 grams of cream of animal origin
- 300 grams of ivory couverture
- 20 grams of honey
- 100 grams of whipped cream
Chestnut Parfait Ingredients:
- 200 grams of milk
- 200 grams of whipped cream
- 50 grams of granulated sugar
- 10 grams of powdered gelatin (softened with 50 grams of cold water)
- 100 grams of chestnut puree
- 40 grams of egg yolk
- 50 grams of milk couverture
Chestnut Cream Ingredients:
- 30 grams of Vala Chef
- 150 grams of chestnut puree
- 50 grams of ground almonds
- 50 grams of labneh
Instructions:
Take the milk and half of the sugar to the stove to make the chestnut parfait. Take the other half of the sugar and the egg yolks into another pot. Add the chestnut puree to the egg mixture. Pour the boiling mixture into the egg mixture, stirring gently and consistently (to prevent the egg from cooking). Add the remaining milk and boil for another 2-3 minutes. Turn off the heat and add the chocolate, then the gelatin that you melted with water, and let it cool. Add the whipped cream. Pour the cooled mixture in silicone molds in the shape of a half dome and place in the freezer at -18°C.
For the Dough:
Pour all the ingredients into the mixer to make the dough. Wrap the dough in cling film and place it in the refrigerator at +4°C to rest. After the dough has rested, flour the work surface and use a rolling pin to roll it out to a thickness of 3 mm. To fit your tart molds, cut it into rounds, place it inside, and then cover the mold. Bake for 9 minutes in a preheated 180°C oven (we are cooking it to 80% because it will go back in the oven). Let it cool after it has been taken out of the oven. Prepare the almond cream and squeeze it into the tarts after cooling down.
For the Almond Cream:
To make the batter, combine all the ingredients in a mixer. Take it into the piping bag and squeeze it into the cooked tarts in a circle. Bake for another 6-7 minutes in the oven preheated at 170°C, and let it cool.
For the White Chocolate Cream:
Add the cream of animal origin and honey and boil it. Turn off the stove and add chocolate. After the chocolate is completely melted, put it in the fridge. After cooling, add whipped cream, mix it well and keep it ready by attaching a round tip to the end of your piping bag.
For the Chestnut Cream:
Run all ingredients in the mixer at slow speed until they become smooth. Cover the dough with cling film and keep it in the fridge at +4°C for 15-20 minutes to achieve consistency. After it cools down, keep it ready by attaching a smaller round tip to the end of the piping bag.
Getting It All Together:
Take out the semi-dome shaped chestnut parfaits that you put in the freezer from the silicone mold and put them on the tart that was baked together with the almond cream. Use a piping bag to squeeze white chocolate cream around the dome-shaped chestnut working it up to the top. Similar to how you started, complete the chestnut puree by squeezing it around the white chocolate cream working to the top; this time, the white cream underneath should not be visible. Bon appetite.