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The dessert, French classic

Mont blanc with chestnut and whipped cream

Mont blanc is a classic French dessert for 6 people, with crisp meringue, chestnut vermicelli, and light whipped cream. It takes 50 minutes of active work, and the meringue can be made the day before. It's a medium difficulty dessert at €2.70 per person, and assembling it right before serving keeps the meringue crisp.

A mont blanc is a snow capped peak on a plate, a crisp meringue, chestnut vermicelli, and a cloud of whipped cream.

Mont blanc with chestnut and whipped cream
For
6 people
Work
50 min
Total time
3 h
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€2.70
Calories per person
510 kcalcalculated by Kiloach, your weight coach

Under a snowfall of chestnut vermicelli, mont blanc hides a meringue that cracks under your fork before giving way to light whipped cream and a dense, almost melting chestnut paste. This mix of textures, crisp then creamy then smooth, is what makes this winter dessert so good, especially when chestnuts are in season.

This is a dessert for a family dinner or a gathering with friends in fall or winter, especially around the holidays. It closes a rich menu well, after roast poultry or game, since it stays light on the palate despite its generous look. Kids love it just as much as adults do.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 1 step, 1 h 30
  2. The same day 1 step, 15 min
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve 1 step, 15 min

The day before, bake the meringues and let them dry out, they keep well in an airtight container. The same day, make the chestnut paste and keep it at room temperature. Right before guests arrive, whip the cream and keep it chilled in a piping bag, then assemble the mont blancs right at serving time so the meringue stays crisp.

The ingredients

6 people

Dairy

  • Egg whites 3
  • Softened butter 40 g
  • Heavy cream 40 cl

Pantry

  • Granulated sugaroften in the pantry 180 g
  • Chestnut cream 400 g
  • Plain chestnut puree 250 g
  • Powdered sugaroften in the pantry 40 g
  • Vanilla extractoften in the pantry 1 tsp
  • Candied chestnuts 6

Allergens Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Whip the egg whites into stiff peaks with the sugar, pipe 6 meringue nests about 8 cm wide, and bake for 1 hour 30 minutes at 100°C, then let them dry in the turned off oven. 1 h 30

    A properly baked meringue lifts off the parchment in one go, if not, bake 10 more minutes.

The same dayDuring the day, whenever you get a moment.

  1. Work the chestnut cream, chestnut puree, and softened butter together with a spatula until smooth, then cover with plastic wrap and set aside at room temperature. 15 min

    Keep it at room temperature, if it's cold it becomes impossible to push through the ricer.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Whip the well chilled cream with the powdered sugar and vanilla, then transfer it to a piping bag fitted with a round tip and chill until needed. 10 min

    Chill the bowl and whisk in the freezer for 15 minutes, the whipped cream will mount fast and hold its shape.

When it's time to serveThe final touches, right in front of your guests.

  1. Top each meringue with a dome of whipped cream, cover it with chestnut vermicelli, and finish with a candied chestnut. 15 min

    Assemble at the very last moment, the meringue softens on contact with the cream.

Our tips to get it right

  • Pick a good quality chestnut cream, it carries most of the flavor here, a brand that's too sweet or too runny will give you vermicelli that collapse.
  • If the air is humid the day you make the meringue, leave it longer in the turned off oven with the door cracked open, a sticky meringue softens fast once it touches the cream.
  • Make a bit more chestnut paste than you think you need, it compresses as it goes through the ricer, and running short on vermicelli at the last minute is annoying.

The variations

  • Swap the candied chestnuts on top for crumbled candied chestnut pieces or meringue shards, for a more rustic and less expensive finish.
  • For a quicker version, use store bought meringue shells already baked, and spend your time on the whipped cream and chestnut vermicelli instead.
  • For kids, make mini individual mont blancs in small glasses, with a bit less chestnut paste and more whipped cream.

What to serve it with

  • A strong coffee to finish the meal
  • A spiced black tea
  • A few extra candied chestnuts on the table

Storage

Baked meringues keep for 2 to 3 days in an airtight container at room temperature, away from humidity. The chestnut paste and whipped cream keep for 1 to 2 days in the fridge, stored separately. Once assembled, eat the mont blanc within the hour, the meringue softens fast.

Questions about this recipe

Can you make the whipped cream ahead of time?

You can whip it a few hours ahead and keep it chilled in a piping bag. Avoid making it the day before, it loses its structure and lightness.

How do you get fine chestnut vermicelli?

Push the chestnut paste through a potato ricer or a fine grid, pressing steadily without overworking it. It needs to stay soft, at room temperature, to come out in even strands.

Can you replace the plain chestnut puree with chestnut cream only?

No, the mix of both gives the right texture, the plain puree adds structure and the chestnut cream adds sweetness. With only chestnut cream, the paste turns too soft and too sweet.

Can you assemble one large mont blanc instead of individual portions?

Yes, bake one large meringue disc and top it with all the whipped cream and vermicelli, then slice it at serving time. The result is more rustic but just as good.

Can a mont blanc be made ahead?

Yes, it's even recommended. The recipe needs 50 min of work in total, split up like this, the day before, 1 step, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a mont blanc?

Allow 3 h in total, including resting and cooking time, of which 50 min is actual work. The recipe is rated "medium".

How many calories are in a mont blanc?

About 510 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a mont blanc cost?

About €2.70 per person, that's €16.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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