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Mont Blanc Recipe

Mont Blanc
How to make Mont BlancWelcomhotel Sheraton

Meringue swiss and custard topped with a delicious Christmas cake. Pipe the whipped chocolate vermicelli on top of the cake and garnish with candied Christmas fruits.

  • Total Cook Time 50 mins
  • Prep Time 20 mins
  • Cook Time 30 mins
  • Recipe Servings2
  • Easy

Ingredients of Mont Blanc

  • For meringue swiss:
  • 150 gm Egg white
  • 300 gm Powdered sugar
  • For custard:
  • 1/4 litre Milk
  • 1/2 Vanilla pod
  • 3 Egg yolks
  • 50 gm Powdered sugar
  • 20 gm Corn flour
  • 25 gm Butter
  • For Christmas cake:
  • 60 gm Butter
  • 60 gm Icing sugar
  • 60 gm Almond powder
  • 55 gm Flour T45
  • 10 Whole eggs
  • 7 gm Baking powder
  • 5 cl Brown rum
  • 100 gm Mixed nuts
  • For milk chocolate vermicelli:
  • 200 gm Milk chocolate
  • 200 gm Cream

How to Make Mont Blanc

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For meringue swiss:

Take a heavy bottom pan and pour the water, let it acts as a hot water bath. Combine egg whites, sugar, in the bowl of a stand mixer. Set over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites hold steady at 175°F (79°C),between 8 and 10 minutes.
Transfer to a stand mixer fitted with a whisk attachment and whip at high speed until meringue is glossy and beginning to ball up inside the whisk, about 5 minutes. Using a plain nozzle pipe the meringue over a hemisphere silicon mold or any round hemisphere surface and let it dry in a hot area or closed oven. This will act as a base for the Mont Blanc.

For custard:

Put the milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, corn flour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
The mixture back into it. Heat gently, stirring with a wooden spoon until the custard is thickened. This will act as a filling inside the meringue dome which we created before.

For Christmas cake:

In a medium bowl, whisk together the flour, almond powder salt and baking powder, and then set aside. Cream the butter and sugar in a stand mixer fitted with a whisk attachment until light and fluffy.
Add the eggs in one at a time while mixing at medium speed. Scrape the bowl down and beat until fully incorporated.
Mix until incorporated. Add the flour mixture and mixed nuts in and mix until combined. Bake at 160 C for 30-35mins and apply rum directly after baking out from the oven.

For milk chocolate vermicelli:

Take a heavy bottom pan and boil the full fat cream and pour over the milk chocolate. Cover it using a cling film and use it next day and after whipping using a whisk attachment or hand whisk.

To assemble:

Take a base of dried and fill it with the custard. Baked x-mas cake should be cut in a 5 cm ring and place on the top of the previous base of meringue & custard. To cover the prepared cake. Pipe the whipped chocolate vermicelli using a vermicelli nozzle.Garnish with candied Christmas fruits.
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