JDV: FrenchSelections.com Home Page


    "French Toasted" Brioche with Peaches and Blackberry Juice
    Alsatian Fruit Cake
    Apple Douillon
    Apple Pastry from Auvergne
    Apple Tart with Fleur de Sel
    Baked Apples with Orange
    Bananas with Rum and Cream
    Basque Cake
    Batter for Sweet Crepes
    Black Forest Cake
    Caramels with Fleur de Sel
    Cherry Clafoutis
    Chestnut Mousse
    Chocolate Charlotte
    Chocolate mousse
    Chocolate Pots de Creme
    Chocolate Soufflé
    Chocolate Truffles
    Clafoutis Bourguignon
    Crêpes with Orange Butter
    Easy Profiteroles
    Flambéed Bananas with Prunes
    Flaugnarde with Prunes
    Fricassée of Fruits with Basil
    Fruit Gratin with Maraschino
    Gratin of Apples and Lavender Honey
    Honey and Saffron Ice Cream
    Honey Ice Cream with Berries
    Kings Galette
    Lava cakes
    Lavender creme brulee
    Lemon Custard Cups
    Lemon Tart
    Madeleines Cookies
    Mango and Raspberries in an Apple/Pear Sauce
    Mattress for a Princess
    Mont Blanc
    Orange Cream
    Peach Melba
    Pear Tart
    Pears Poached in Red Wine and Blackcurrant
    Raspberry Charlotte
    Red Fruit Cups with Champagne
    Reine de Saba
    Rick's Famous Pineapple Upside Down Cake
    Roasted Peaches with Honey and Lavender
    Strawberries in Wine
    Strawberry Mousse
    Strawberry Soup
    Strawberry Tart with Mascarpone
    Tart with Two Grapes
    Yogurt Cake with Italian Plums
    Yogurt Cake with Pears
Pasta & Rice
Foie Gras
Fish & Seafood
Main Courses

           Email This Recipe To A Friend     Print This Recipe

Mont Blanc
Mont Blanc

Serves: 8 : 8

Preheat the oven to 450º. Melt 2 Tbsp butter. Set aside. Beat the 4 egg yolks with half the superfine sugar. When pale, quickly work in the flour. Beat the 3 egg whites until very stiff and gradually beat in the remaining superfine sugar. Beat the egg whites and melted butter into the egg yolk mixture. Pour the batter into 2 buttered 9 inch cake pans. Bake for about 8 minutes or until a skewer inserted into the center of the cakes comes out clean. Remove the cakes from the oven, unmold and leave to cool. Mix half the rum with the crème de marrons in a warm bowl. Add the remaining butter and the cocoa. Beat well until smooth. Put the chestnut paste into a pastry bag fitted with a plain 1/4" nozzle. Pipe over the sides of an oiled 9" savarin mold in successive rings. Leave in the refrigerator to set. Dissolve the granulated sugar in the water and remaining rum. Bring to a boil and boil for 2 minutes. Moisten the two cake layers with this syrup, and break one layer into pieces. Place the whole cake layer on a flat serving plate. Slide the chestnut case out of the savarin mold and place the case on the cake layer. Fill the chestnut case with alternate layers of broken cake and whipped cream. Place the rest of the whipped cream in a pastry bag fitted with a plain 1/2" nozzle and pipe the cream over the whole cake. Serve at once.

Recipe Contributed By

Recipe Category: Desserts

3/4 cup + 2 Tbsp butter
1/2 cup confectioners sugar
2 cups heavy whipping cream
Whipped cream made with
1/3 cup water
1/2 cup granulated sugar
1 Tbsp cocoa powder
1 1/2 lb creme de marrons Available Online
1/4 cup rum
3/4 cup flour
6 Tbsp superfine sugar
1 egg yolk
3 eggs, separated
1 tsp vanilla extract

Items Available For This Recipe