Recipe of the month

MONT-BLANC

SHORTBREAD

• Butter 600 g
• Icing sugar 375 g
• Almond powder 125 g
• Salt 3 g
• Eggs 200 g
• Flour 250 g
• Flour 750 g

Mix butter with icing sugar, almond powder, salt, eggs, and 250 g flour. Add remaining 750 g flour and continue to mix to for a dough.

ALMOND FRANGIPANE

• Butter 400 g
• Icing sugar 400 g
• Almond powder 400 g
• Eggs 480 g
• Custard powder 80 g
• Rum 40 g
• Crème pâtissière 360 g

Mix butter with icing sugar and almond powder. Gradually add eggs, finishing with custard powder, rum and crème pâtissière.

POACHED PEARS

• Water 2,000 g
• Caster sugar 1,000 g
• Pears 10 pieces
• Vanilla bean 2 pieces
• Lime, slices 3 pieces

Boil water with sugar, vanilla, and limes. Add pears and cook on low heat until they become translucent.

PEAR COMPOTE

• Pear puree 500 g
• Caster sugar 80 g
• Pectin NH 9 g
• Glucose powder 80 g
• Lemon juice 16 g

Heat puree and add sugar, pectin and glucose powder. Boil and add lemon juice before blending.

VANILLA MASCARPONE CHANTILLY

• Cream 35% fat 700 g
• Mascarpone 300 g
• Caster sugar 100 g
• Vanilla bean 1 piece

Whip ingredients together.

CHESTNUT CREAM

• Chestnut paste 500 g
• Chestnut puree 500 g
• Chestnut cream 500 g

Mix chestnut paste and add chestnut puree. Finish with chestnut cream.

ASSEMBLY AND FINISHING

Roll out shortbread to 3 mm thick and line rings. Bake at 140°C for approximately 25 minutes. Fill with almond cream and pieces of poached pears. Bake at 140°C for another 20 minutes and cool. Spread compote onto tart and pipe mascarpone chantilly lengthways. Pipe chestnut cream to completely cover Chantilly and decorate with meringues and small candied chestnut pieces.