Montblanc 1.0
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Montblanc 1.0

  • Timeless Classics
  • Good for freezing
Level:
Medium
Mont Blanc is a beloved classic - the perfect winter dessert. This petit gateau version not only offers a new presentation, it adds both milk and white chocolates for extra indulgence. Subtly sweet Zephyr adds a smooth creaminess, and the roasted cocoa notes of Alunga elevate the chestnut flavour.

Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Vanille pâte sablée

Used products

Preparation

  1. Cream the butter with the icing sugar, then add previously scraped vanilla beans.
  2. Gradually add the eggs that have been brought to room temperature, until they are perfectly integrated into the mixture.
  3. Mix the wheat flours with the almond flour and salt.
  4. Add the dry ingredients to the mixture and knead until you obtain a homogeneous dough.
  5. Put the dough in a bowl and cover it with plastic wrap so that no air comes in contact with the dough, then let stand for half an hour in the refrigerator.
  6. Roll out the dough until you obtain a 4mm thick disk and then let stand in the refrigerator.
  7. Cut out a Ø7 cm disc from the dough and then place the disc between two Silpat® mats on a baking sheet.
  8. Oven settings: convection oven - 160°C - 18 minutes - 0% humidity.
  9. Dust the dough with a fine layer of Mycryo™ when you remove it from the oven.

WHOLE ALMOND BISCUIT JOCONDE

Used products

  • 340 g
    pasteurized egg(s)
  • 180 g
    icing sugar
  • 225 g
    almond flour
  • 145 g
    flour
  • 2 g
    fine salt
  • 50 g
    82% butter
  • 250 g
    pasteurized egg whites
  • 110 g
    sugar
  • 20 g
    invert sugar

Preparation

  1. Beat the eggs with the icing sugar.
  2. Blend the wheat flour with the almond flour and salt in the food processor and then sprinkle it over the whipped eggs.
  3. Melt the butter, fold it into the egg mixture, and set aside.
  4. Gradually add the sugars to the eggs while whipping them in a mixer. Stop whipping when the meringue has developed soft peaks.
  5. Gently incorporate the meringue into the first mixture.
  6. Place a silicone mat onto a baking sheet with 1 cm sides and then spread out the mixture.
  7. Bake at 190°C for 12 minutes with the humidity set to 100%.

CROCANTE DE AMÊNDOAS

Used products

Preparation

  1. Melt the couverture chocolate and pour into the praline at room temperature.
  2. Incorporate the crumbled Pailleté Feuilletine and the salt.
  3. Spread the crisp on the almond biscuit rectangle.
  4. Allow to set in the freezer.
  5. Once frozen, use a round cutter to obtain Ø3cm biscuit discs.

CREME DE CASTANHA PORTUGUESA

Used products

  • 1 pod(s)
    Vanilla
  • 140 g
    35% cream
  • 750 g
    chestnut puree

Preparation

  1. Raspe a fava de baunilha. Leve o creme de leite para ferver com a baunilha e deixe a mistura em infusão por 10 minutos.
  2. Filtre a infusão e adicione ao purê de castanha em uma batedeira com o batedor liso até obter uma mistura homogénea.
  3. Despeje em moldes de 3 cm em formato de meia-lua e leve ao congelador.
  4. Reserve o restante do creme para decoração.

MOUSSE LEVE DE CHOCOLATE BRANCO E BAUNILHA

Used products

Preparation

  1. Raspe a fava de baunilha. Leve para ferver a água misturada com o ácido cítrico, o sal e a baunilha.
  2. Filtre a infusão.
  3. Em seguida, dissolva as folhas de gelatina previamente hidratadas na infusão filtrada e despeje o chocolate branco derretido.
  4. Emulsifique a mistura e reserve. Certifique-se de que a mistura mantenha a temperatura superior a 36°C.
  5. Bata levemente o creme de leite e, em seguida, incorpore-o suavemente na mistura de chocolate para deixá-la leve. Transfira para uma manga de confeitar em preparação para a montagem.

COBERTURA DE CHOCOLATE BRANCO

Used products

Preparation

  1. Ferva a água e o açúcar com o xarope de glicose.
  2. Adicione o leite condensado e a gelatina previamente hidratada à calda.
  3. Despeje a mistura no chocolate branco meio derretido, emulsifique com o corante em pó, e peneire.
  4. Deixe a mistura firmar na geladeira.
  5. Aqueça até atingir 35°C e depois deixe descoberto.

MONTAGEM

  1. Encha pela metade os moldes de 5 cm em formato de meio ovo com a mousse de baunilha, depois preencha o centro com o creme de castanha e adicione um pouco de mousse antes de cobrir com um disco de biscuit.
  2. Congele.
  3. Desenforme e comece a aplicar a cobertura. Coloque-os sobre a pâte sablée de baunilha e envolva-os com um fino fio de creme de castanha.

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