Mont-blanc

Mont-blanc

Nicolas Paciello
Difficulty Icon
Expert
Recipe Time Icon
1h
6
Videos
The classic chestnut cream Mont-Blanc dessert, revisited in the form of a light entremet, with chestnut flour-flavored sweet pastry dough.
Mont-blanc
Completion time
Preparation
1h
Baking
2h20
Resting
18h
Techniques taught
  • Scraping a vanilla pod
  • Whipping a ganache with a whisk
  • Preparing a whipped ganache
  • Mixing with a hand blender
  • Hydrating gelatin
  • Scraping a vanilla pod
  • Whipping a ganache with a whisk
  • Preparing a whipped ganache
  • Mixing with a hand blender
  • Hydrating gelatin
  • Rolling out sweet pastry dough
  • Cutting sweet pastry dough
  • Flour a work surface
  • Using the 'rub in' method (sablage)
  • Sabler a dough by hand
  • Making decorative shavings
  • Slicing with a mandolin
  • Baking a meringue in the oven
  • Whipping a meringue using a whisk
  • Piping with a tip
  • Filling a piping bag
  • Making a French meringue
  • Decorating using a piping bag
  • Using a piping bag
  • Mixing with a hand blender
  • Unmolding
  • Thinning out a glaze

Discover the first step of this course for free

Step 1 : Whipped chestnut ganache

Nicolas Paciello
Nicolas Paciello
Pastry Chef | Best Craftsman of France (MOF) finalist
Pastry Chef | Best Craftsman of France (MOF) finalist

Step 2 : Whipped vanilla ganache

Step 3 : Chestnut sweet pastry dough

Step 4 : Chestnut shavings

Step 5 : Crispy meringue

Step 6 : Assembly & finish

Nicolas Paciello

Nicolas Paciello

Pastry Chef | Best Craftsman of France (MOF) finalist
Nicolas Paciello is a brilliant pastry chef from Moselle.

He was a Best Craftsman of France (MOF) finalist.
After having worked for some prestigious Parisian institutions such as Le Crillon, Prince of Wales and Le Fouquet's Hotel in Paris, Chef Paciello opened his own pastry shop named CinqSens, in Paris and in the Paris region.

Through his pastries, Nicolas strives to transmit his passion and sincerity. He works wonders with hazelnuts and the pistachios. His signature pastries are his soft cakes and his eclairs.

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