Mont-Blanc, a reference pastry at Angelina
Mont-Blanc, the reference pastry at Angelina, sells 2,500 units every day in France.
It is Angelina's signature pastry!
This recipe requires 2 hours in the freezer.
For the whipped cream
- 50cl of 35% whipping cream
- 10g icing sugar
For the French meringue
- 5 egg whites
- 340g caster sugar
For the chestnut vermicelli
- 650g chestnut paste
French meringue preparation Whip the egg whites using a mixer fitted with a whisk, gradually incorporating half of the sugar.
When the volume of the egg whites has doubled and the mixture becomes smooth, very firm and glossy, add the rest of the sugar in a rain. Using a pastry bag,
make 8 "balls" of meringue 5 cm in diameter.
Preheat your oven to 100 "C (th. 3-4) and bake for 2 to 3 hours. Be careful, the oven door must be slightly open to allow the steam to escape.
Preparation of whipped cream 30 minutes before starting the recipe, pour the whipping cream into a bowl and place it in the refrigerator along with the manual whisk or the whisks of the electric mixer.
Beating the cream with a manual whisk is quite tiring, but your whipped cream will be more airy. In this case, hold the whisk palm up and beat the cream with a frank and regular movement, holding the bowl slightly tilted to have a wider movement.
When the whipped cream forms furrows and remains attached to the whisk, gently add the sifted icing sugar.
You can keep it in the refrigerator and whisk it again a little before placing it on the meringues, so that it is as airy as possible. Using a piping bag fitted with a 14 mm nozzle, pipe “balls” of whipped cream onto each meringue base. Then place them in the freezer for at least 2 hours. This will allow you to cover them with chestnut vermicelli much more easily.
Preparation of the chestnut vermicelli Whip the chestnut paste in the bowl of a food processor fitted with a sheet (flat beater used for kneading pasta and thick creams). Beat for at least 10 minutes. This will make the paste more melting during tasting.
Make sausages with this mixture and place them in a vermicelli plunger.
Cover the meringue and whipped cream bases with vermicelli.
Reserve in the refrigerator before serving.
