![]() Be sure to remove the thin inner husk as well. With a sharp paring knife (or the appropriate implement) scoring the chestnuts with a lengthwise incision on the skin, then boil in water for 10 minutes. This dessert will keep in the fridge for three days.The giant snow capped glacier is reproduced in this amazing and likewise substantial dessert, also known by its francophone name 'Mont Blanc.' Mont Blanc are now ready! You can enjoy them with an espresso to contrast their sweetness. ![]() Top each cake with a blueberry and a baby meringue. You can decide of the pattern you most like. Place a disc of meringue and cover it with another layer of chantilly. Fill them to the edge with a layer of chantilly. Spread 1 tsp of blueberry preserves evenly on each one of the pie case.It’s finally time to combine your preparations all together. Pour this mixture into a pastry bag with a narrow plain tip.Mix with the whip on high speed for two minutes. Place the chestnut cream, the softened butter and the rhum in the bowl of your stand mixer.Set aside in a pastry bag with a plain tip.Do not overbeat it or it will turn into butter. Whisk at medium speed for two to three minutes until the chantilly is stiff. ![]() Place the mascarpone cheese and the heavy whipped cream in the bowl of your stand mixer.Tips: Place the bowl of your stand mixer and the whip in the fridge for a few minutes before beating the cream. Take them out of the oven when they’re golden and smell delicious. Prick the bottom of the case all over with a fork. Line all 6 moulds and place them on a baking tray. On a floured surface, roll out the pastry into a circle large enough to line a 90 mm (3 1/2 inches) tart mould.Wrap each one in plastic film and chill in the fridge for 1 hour. On a lightly floured surface, gather the dough into 6 balls and flatten into a disc. ![]() Once the mixture is homogenous, pour the flour all at once and mix with the hook of your stand mixer until the flour is fully incorporated.
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