Macaron Mont Blanc

I have seen amazing renditions of the Mont Blanc from many acclaimed chefs.  Claire Clark’s vacherin Mont Blanc and Fracisco Migoya’s more modern take are among my favorites.  But regardless of the presentation, I love the flavor combination of chestnuts, vanilla, and a touch of chocolate.  For a recent truffle tasting I was asked to create a rich, yet not overpowering, dessert.  Enter the Macaron Mont Blanc; a gentle yet hearty finish to a tasting menu.  In this case, I used a traditional chestnut vermicelli.
Chestnut Vermicelli
Author: Joe the Baker
  • 400 g chestnut paste
  • 100 g powdered sugar
  • 125 g butter very soft
  • Tablespoon dark rum
  1. Place the chestnut paste in the bowl of a stand mixer and paddle until smooth at low speed.
  2. Once smooth, add the remaining ingredients and beat until fully mixed. You should have a shiny, light brown paste.
  3. Place in a piping bag with a small round pastry tip and pipe onto your dessert. If you move slowly the paste will stack and twist on itself creating that nest appearance. Pipe it when it is slightly colder than room temperature to avoid expanding and melting.
  4. Store the remaining paste refrigerated for about 10 days. This will freeze fairly well too, but will thaw better in small amounts.

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