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Pear-blackcurrant-chestnut Mont-blanc

Chestnut chantilly

Cream 35% fat, UHT 267 g
Mascarpone 267 g
Chestnut cream 200 g
Chestnut paste 267 g

Mix in a robot-coupe and refrigerate. Whip the following day.

Pear blackcurrant coulis

Blackcurrant puree 655 g
Pear, comice 80/85 655 g
Glucose 218 g
Pectin NH 33 g
Caster sugar 109 g
Lemon juice 131 g

Book diced pears in puree. Add sugar + pectin and boil. Add lemon juice and pour 1,800 g into a tray with sides.

Chesnut mousse

Chestnut paste 414 g
Chestnut cream 414 g
Chestnut puree 414 g
Cream 35% fat, UHT 264 g
Gelatin mass 62 g
Whisky 53 g
Cream 35% fat, UHT 880 g

Boil 264 g cream and add gelatine. Pour onto chestnut cream, paste and whisky. Blend and cool to 35°C before folding in the lightly whipped cream. Pour 2,500 g into a tray with sides.

Speculoos shortbread

Butter 1 g
Icing sugar 394 g
Salt 129 g
Fresh egg yolk 8 g
Flour 14 g
Potato starch 358 g
Cinnamon powder 72 g
Orange zest 24 g

Mix all ingredients with a paddle. Roll out to 2.5 mm and cut mountain shapes.

Assembly

Cut shortbreads in mountain shapes and bake at 160°C for 17 minutes, cool. Cut mousse/coulis in 7 cm x 7 cm triangles. Place the shortbreads on each side, sticking them with chantilly cream. On the sides pipe chantilly with a star tip. Decorate with candied chestnut pieces, blackcurrants and nonmelting icing sugar.

Recipe given by

Jérome De Oliveira
Champion du Monde Lyon 2009, Relais Desserts Cannes

THE IDEA?

Changing a classical Mont-Blanc, by keeping the flavours but changing completely the finishing.

THE SHAPE?

The goal was to reproduce a mountain, of course, but in the simplest form, just like a children’s drawing.

THE FLAVOURS?

Winter flavours, chestnut with pear, blackcurrant and speculoos!

THE TECHNICAL STEP?

It was quite difficult to create the mountain shape to cut the shortbread.

CAREFUL

The insert needs to be cut cleanly in order to be stable between the two shortbreads. Do not over whip the chantilly!