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Mont-Blanc
The classic chestnut cream Mont-Blanc dessert, revisited in the form of a light entremet, with chestnut flour-flavored sweet pastry dough.
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Whipped chestnut ganache
Techniques covered
- Whipping a ganache with a whisk
- Mixing with a hand blender
- Hydrating gelatin
- Scraping a vanilla pod
- Preparing a whipped ganache
- Flour a work surface
- Rolling out sweet pastry dough
- Making a sweet pastry dough by hand
- Sanding a dough by hand
- Using the "rub in" method (sablage)
- Cutting sweet pastry dough
- Making decorative shavings
- Slicing with a mandolin
- Whipping a meringue using a whisk
- Piping with a tip
- Filling a piping bag
- Baking a meringue in the oven
- Using a piping bag
- Making a French meringue
- Unmolding
- Smoothing with a spatula
- Assembling a dessert
- Assembling a dessert in a mold
- Decorating using a piping bag
- Glazing a dessert
- Thinning out a glaze
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