Recipe of the month
MONT BLANC
SWISS MERINGUE
- Egg whites 100 g
- Caster sugar 100 g
- Icing sugar 100 g
Whip egg whites and gradually add caster sugar. Finish by folding sifted icing sugar with a spatula. Pipe and bake at 90°C for 2 hours.
ALMOND CREAM
- Butter 1,000 g
- TPT (50% almond powder, 50% icing sugar) 1,500 g
- Macaron powder 500 g
- Potato starch 65 g
- Egg 14 g
- Rum 125 g
- Crème pâtissière 1,250 g
Mix butter with TPT, macaron powder and starch. Add egg and rum before finishing with crème pâtissèrie.
WHITE CHOCOLATE VANILLA CHANTILLY
- Cream 35% fat 750 g
- Vanilla bean 2 g
- Gelatin mass (200 bloom) 18 g
- White chocolate 180 g
Heat cream with vanilla bean and gelatin mass to 40°C. Pour onto white chocolate and emulsify with a hand blender. Refrigerate to set doe 24 hours before whipping.
CHESTNUT VERMICELLI
- Chestnut paste 1,000 g
- Butter 300 g
- Chestnut cream 500 g
- Rum as needed
Mix chestnut paste with butter. Gradually add chestnut cream and finish with rum.
Recipe given by
MARTIN VEY
Pâtisserie chocolaterie Aux 2 Des Monts, Collonges-au-Mont-d’Or (Rhône).
THE IDEA?
To offer an indulging classic to our clients.
THE SHAPE?
As the name suggests, we wanted to create a cake in the shape of a dome or mountain.
THE FLAVOURS?
Vanilla, almond and of course chestnut cream. All comes from the last ingredient. I found the rare pearl: a grower in Ardeche (a region in France) which makes this preparation (cream, puree, flour etc..) with chestnuts only from Ardeche.
The farm run by Michel and Dominique Grange in Lamastre (the north of Ardeche) grow, pick and transform in their own laboratory. Their chestnuts are 100% organic without adding any sugar to their chestnut paste in order to bring out the best of this regional ingredient.
THE TECHNICAL STEP?
Making the chestnut cream and piping it as it is quite technical.
SELLING POINT
We communicate with the use of local and organic chestnuts. Our clients are really happy to see a short supply chain.
