Friday, October 28, 2011

Mont Blanc with a surprise inside (paleo)

Mont Blanc
This is a luxury dessert, for its taste and appearance. It has always been one. And now, it was reborn as Paleo Mont Blanc, way better than any kind of variation of it I can imagine. So easy to make it is unbelievable and the reward is dreamy. Dreamy, creamy chestnut cream on rich and moist walnut sponge. 

Mont Blanc
for 12 mountain

for the batter:
6 eggs
8 tbsp water
2 cups / 20 dkg ground walnuts
1 tsp bicarbonate of soda
1 tbsp honey/agave

for the chestnut puree:
1 kg chestnut / 0.5 kg chestnut puree
1 cup / 3 dl coconut milk/other alternative milk/water
6 tbsp Rum
1 vanilla bean
4 tbsp coconut oil

Secret ingredient:
2 bananas

For the walnut cake, whisk 6 egg yolks with 4 tbsp water and the honey until pale, and whisk the whites separately with the remaining 4 tbsp water until hard. When done, whisk the yolk mixture carefully into the whites. In a separate bowl, mix the ground almonds with the bicarbonate of soda and carefully fold the mixture into the egg mixture with a spatula, very carefully. Pour the batter into a prepared pan and bake on 180°C / 356 F for about 20 min. Let it cool completely afterwards.

For the chestnut pure (if you do not have it on hand), place the chestnuts into a bowl full of water (so that the water covers the chestnut generously) and wait for about 15 min., since if any of the chestnuts has gone bad, it is going to float on the surface after 15 min., so that ones you can throw out. Cut an X shape on one side only of the remaining chestnuts with a knife, and place them next to each other - not on top of each other! - in a pan. Pour about 1 cup of water (250ml) over them, and place into the oven, and bake on 200°C / 392F for about 1 hour. When baked, place them into a wet kitchen towel and wait for about 10 min., then start peeling them quickly. 
While still hot, place them in the food processor and grind them to be fine. Gradually add the remaining ingredients and process until becoming a fine puree. Let it cool completely, then cool it in the fridge until it becomes firm to the touch - meaning it is ready to be piped. 

Assemble: With a big, round cookie cutter, cut round slices of the cake. Pile the bananas and puree them with a fork, and place one little dollop of the bananas onto the middle of the cakes. Fill your piping bag with the chestnut puree and start piping. 
Sprinkle with cocoa powder for a finishing touch. Keep it in fridge until serving. 


  1. Looks delicious

  2. Aaah, how elegant these look!!! I've only had Mont Blanc cakes once, at Mariage Freres in Paris. They used matcha powder to dye the topping green, and that looked and tasted wonderfull

  3. what are the directions for the actual chestnut cream?


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