*Mont Blanc Recipe
Serve for 6~7 Tart mold (6cm)
*Part sucre
60g Unsalted butter
40g powdered sugar
20g Whole egg
20g Almond powder
100g Cake flour
*Part Damand
60g Unsalted butter
60g Powdered sugar
60g Whole egg
60g Almond powder
10g Cake flour
*Chestnut cream
240g Chestnut paste
25g Unsalted butter
50g Heavy cream (35%)
5g Rum
*Finish
100~150g Heavy cream (35%)
10 Candies chestnuts
*Decoration
Heavy cream
Powdered sugar
Napage
Gold leaf
*Baking
-Tart dough
338°F (preheated oven) for 25~30 mins
-Cookie dough
338°F (preheated oven) for 15~20 mins
-Damand dough
338°F (preheated oven) for 20 mins
*Squeezing
1. Mont Blanc tip
2. Mont Blanc tip
3. 20mm tip
4. Round tip no.4
5. Star tip no.8-4
6. Star tip no.8-4
7. Star tip no.8-4
