Angelina’s Mont Blanc Recipe | How To Cook That Ann Reardon

Angelina’s Mont Blanc Recipe | How To Cook That Ann Reardon


Welcome to How To Cook That I’m Ann
Reardon and this week we’re making the famous Mont Blanc dessert which means
white mountain. The Mont Blanc peak that the desert is named after is on the border
between Italy and France. According to the French this dessert was invented by
Anton Rumplemayer at Angelina’s restaurant in Paris. But the Italians
claim that they invented the dessert 300 years earlier! This desert has meringue
and cream inside in a coating of chestnut cream over the top. We actually
didn’t see the dessert in Italy at all so I decided to look for it on the
French island of Corsica … apparently back in the 16th century in Corsica if you
were a landowner you had to plant four trees every year. They must have had big
land if they’re going to plant forgeries every year and one of them had to be a
chestnut tree and chestnuts have become quite an important part of the economy
here. It’s not quite chestnut season here yet but we still found chestnut eclairs.
The French word for chestnut here is chataigne … I think that’s how you say
it if I pronounced it wrong and you speak French let me know in the comments
how to actually pronounce it. These were amazing that this really beautiful
chestnut cream in the middle. There was chestnut flour and one menu even had
chestnut creme brulee. Chestnut cake was at cafes literally everywhere and
chestnut products were at the supermarket but there was no mont blanc!
After we got off the cruise we actually flew to Paris and we went to lots of
patisserie — one of which was Angelina’s which is where it was
apparently invented and there finally we found the mont blanc dessert. I was
expecting the chestnut topping on the outside to be like the filling in the
Eclair that I had but it was much thicker and drier and
sweeter and it was quite cloying. Recipes for this top part do vary widely from
ones that just basically are chestnuts and sugar all the way through to ones that
have other ingredients that lighten it up so I’m going to go for one that’s a
little lighter but I’ll put the thicker more sort of cloying one on the website
as well so you can choose which one you want to make. But let’s start with our
meringues put some egg whites and sugar and a pinch of cream of tartar into a
bowl and whip that on high speed. If you’re new around here all the recipe
quantities are on the howtocookthat.net website for you in grams and ounces and
cups and I’ll link to that below for you. and make sure you subscribe to how to
cook that and hit the bell to turn on notifications so you know when I upload
a new video … and you need to keep whipping that until your meringue is
nice and thick like this. Draw circles onto some baking paper and then once
you’ve done that you want to flip it over so that you don’t get any of that
pencil on your meringue it’s just to give you a guide as to how big to pipe
them. Pipe domes of meringue to fill each circle and then put some water on your
fingertip and push down that top little bit on each one so you don’t have it
sticking up there. Then place those in the oven to bake … once they’re done you
want to leave them in the oven but turn off the heat so that they can cool down
slowly this helps stop any cracks. For the orange syrup you need to combine
sugar fresh orange juice and some orange rind. Then you just stir that together and
then microwave it on high until the sugar is dissolved and then you just
want to set that aside to cool … easy. To make the cake base you’ll need flour
sugar butter baking powder and eggs place the eggs and sugar into the bowl
of an electric mixer and beat them on high speed until they’ve gone from being
a deep yellow to a pale and fluffy mixture. Melt the butter add the flour
and the baking powder in to a sieve and sift that just to get rid
of any lumps and to aerate it then pour in the melted butter and fold that all
together. Pour it into a small brownie tin and bake it until it’s golden. For
the chestnut topping we need butter cream sugar egg yolk rum and of course
chestnut puree. I wouldn’t have been able to get fresh chestnuts back through
Australian customs so I just had to get a tin that’s the best that I could do.
put the sugar into a bowl add the egg yolk and mix those together then add
enough of the cream to make a paste. Put the rest of the cream into a pan and
wait until it just comes to the boil and then pour it into the yolk mixture and
whisk it together then add all of that back into the pan and heat it up again
and you’re doing this so you can cook the egg yolks and dissolve that sugar
and you just want to keep stirring until it just starts to thicken and you can
start to see the bottom of the pan there. then you want to let that cool to room
temperature … you can speed that up by putting the bottom of the pan in a sink
of cold water. Once it is cool tip it into the bowl of an electric mixer and
then add in the rum and the butter and that tin of chestnut puree and you want
to whip that all together until it’s smooth. Next I actually put it through a
sieve to get rid of any little bits of chestnut there are a few little chunks
in there and then cover it in plastic wrap and put it in the fridge to chill.
whip your cream and take your cake out of the tray and cut circles in roughly
the same size as you made your meringues so that they will sit neatly on top of
each circle. Now to assemble … start with a circle of cake at the bottom and add a
couple of teaspoons of that orange syrup or if you prefer you could just use
marmalade if you don’t want to make the syrup but it does make the cake super
moist. Add a dollop of cream on top and then place
a meringue on top of that right in the centre and then cover the whole thing
with a thin coating of whipped cream. Then add some of the chestnut cream
around the base … now the reason I’m doing this is it’s hard to pipe it thick right
down to the bottom so if you’ve got the chestnut cream underneath at the bottom
it makes it look finished and full instead of looking like there’s gaps.
pipe the chestnut topping over the top starting on one side going all the way
over to the other just going back and forth back and forth in one direction.
Then turn and pipe in the opposite direction back and forth so that each
side is covered. Now we just need to neaten it up around the base … so anywhere
where you’ve got excess on the counter just use your palette knife just to push
it down and scrape it away and then you want to carefully transfer that onto
your plate, making so you don’t drop it and then if you can’t get your spatula
out just use a knife to gently push it off. And then sprinkle that with icing
sugar so that it looks like a white mountain … Mont Blanc!
If you prefer the look of your chestnut going around meringue instead of over
the top just put it on a turntable and put something under your turntable so
it’s up on an angle and pipe the chestnut topping on as you spin. So you
should be able to keep your piping bag relatively still and just spin the
turntable all the way up to the top. Beautiful! Head on over to reddit.com/r/h2ct to enter the baking competition that we have going on
you’ve still got a week and a half to get baking and get your photos in there
for your chance to win some prizes! Help me out by giving a thumbs up and sharing
the video, subscribe to How To Cook That and check out some more of my vids here.
Make it a great week by loving others and I’ll see you on Friday.

100 thoughts on “Angelina’s Mont Blanc Recipe | How To Cook That Ann Reardon”

  1. Even if I live to be a thousand I will never be able to finish all the types of French desserts. Wonder how do the French stay so thin!

  2. Hello Ann,
    I'm french and your pronunciation of "chataîgne" is pretty good according to the "gne" in this word which makes it difficult for not french speakers. Other tip, we have some "mute" letters, so you don't have to pronounce the "c" in "blanc".

    More over, we have two words in France for chestnuts, there is "chataîgne" and "marron" (which can be also refer to the color brown) but "marron" are technically not edible.
    I said technically because some "marron" are the deluxe version of "chataîgne", don't remember exactly how and are fit to eat.

    Those "marron" are usually made for "crème de marrons" (chestnut creme) or "marrons glacés" (candied chestnut) which are usually festive products in France.

  3. Would baking soda work instead of cream of tartar? If u know please reply or if you are Ann yay can u please reply!! 😊👍👏

  4. I love chestnuts. I use them in a lot of savory dishes as well. Thanks for this recipe, I hope I find the time to make it soon.

  5. There is a Hungarian dessert that has chestnut paste that is extruded to look like a plate of spaghetti, topped with whipped cream. Can’t recall then name of it right now.

  6. Hey anne I love your channel and I have been following your channnel for over 3 years my dads birthday is coming up can you please make a simple golf cake

  7. Thanks to your chocolate secrets video, tonight my seven year old successfully tempered chocolate on her first attempt. She was so, so proud of herself! Thank you for sharing your knowledge!

  8. I love your stand mixer 😉 it's such a pretty color. This desert looks amazing and delicious!!!! 10/10 Also Thank You for sharing all of these wonderful deserts over your wonderful adventure 😉 The piping process is very satisfying to watch 🙂

  9. I have never seen this desert before and I thought the picture looked exactly like a a bundle of spaghetti. Knowing the channel and how good you are at making deserts that look like other things, I thought that was the intent :).

  10. Seeing that dessert first my mind thought it was some way to eat spaghetti then i was like

    "Why is the channel called how to COOK that while it actually should be called how to BAKE that sins cooking is dinners like spaghetti and baking is deserts and cakes"

  11. I love this Ann! I so want to go to france, Ive been to venice when i was very young but i really want to go to france. That looks delicious !

  12. The one I had in Australia was filled with a chestnut cream and had a short crust base. May be not so authentic, but delicious.

  13. My guess is that, with the topping looking a lot like whole grain spaghetti, it might be Italian. Though the fact that you could only find it in 1 cafe in Paris suggests It's French.

  14. I'm French and yes it's not the right prononciation for Châtaignes but the "gne" is actually a French things with no way to juste say the sound by writting if you really want to know the exact prononciation then I recommand to look in Google translate ^^

  15. OMG Ann i loveee your videos I always put cake or something sweet so I can eat after watching your video 😃😃❤🇰🇷🇰🇷🇰🇷

  16. Ann, give me your superpower of instantly melting butter/tempering chocolate with the snap of my fingers.

    Also a question: why do you need to have your turn table at an angle when you are piping the chestnut filling around the pastry?

  17. Really goes to show you CAN'T judge a book by its cover… I saw the thumbnail and thought the chestnut too was spagetti 😶😶

  18. I love Ann and her channel because she’s stayed just the same as when she started, her videos aren’t constantly being sponsored and stuff

  19. Montblanc are a really popular dessert in Japan! Big bakery culture over there, and they really enjoy french cakes and goodies and put their own twists on things too and have their own traditional confectionery

  20. I'm really surprised you didn't find it in Italy! But maybe it's because you went in the south (if I remember correctly)… it's really popular here in Rome, were I live (and it's actually my brother favourite dessert).

  21. Just wanted to drop by and Support your content after finding your channel. You're extremely smart and funny and I'm glad I found you! I've learned a lot already ❤️ I see you don't upload much but I don't mind. You're doing great!

  22. You can buy frozen chestnut puree in Hungary. You grate it with a cheese grater and wait for it to slightly defrost. Put whipped cream on top and bam you have the best dessert ever 😍

  23. Where I live in Alsace (France) we call that "Torche aux Marrons" (literally Chestnut Torch, coming from its shape I guess).
    Type that in Google Image and drool!!
    I know this dessert may be known as "Mont Blanc" in Paris or "Monte Bianco" in Italy but you don't really find them in that many bakeries… However I've been living in Alsace the past few years and you find this dessert in literally all bakeries, especially during cold seasons because 1-that's when chestnuts grow 2-you need the sugar and fat to prepare for the cold cold winter (much colder than in Corsica where chestnut is so popular otherwise)! I've been living in many different parts of France and I only discovered that is Alsace, so even if it does not originate from there, you could say it is a specialty !

    For those who don't know, Alsace is the eastern region from France very close to Germany. Actually many food specialties from this region are common to western Germany, any insights from a German fellow? 🙂

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