FOOD
Mont Blancs
Enjoy the recent snow-fall with these snow-capped hazelnut desserts!
FOOD
Mont Blancs
Enjoy the recent snow-fall with these snow-capped hazelnut desserts!
Ingredients
Cake Base
- 1 box vanilla cake mix
Vanilla Whipped Cream
- 1 1/2 cups heavy cream
- 6 tablespoons powdered sugar
- 1/2 vanilla bean, scraped
Chestnut Topping & Garnish
- 15 oz chestnut puree
- 1 cup powdered sugar
- 2 tablespoons dark rum
- 1 tablespoon heavy cream
- 1 vanilla bean, scraped
- 12 whole chestnuts, cooked
- Powdered sugar, for garnish
Steps
Cake Base
- For the cake: Preheat oven to 350 degrees.
- Grease a 9 by 13 inch cake pan.
- Bake the vanilla cake following the directions on the box.
- Allow to cool completely, then cut out 2-inch rounds of cake and set aside.
Vanilla Whipped Cream
- For the vanilla whipped cream and assembly: In the bowl of a stand mixer, beat the heavy cream, sugar and vanilla bean until stiff peaks form.
- Using a silicone mini cake pan or muffin tin lined with plastic wrap, spoon the vanilla bean whipped cream into each indentation until half full. Press a round of cake into the whipped cream, taking care not to press it all the way to the bottom of the tin.
- Top the cakes with more whipped cream, making sure all of the cake is covered, and level the tops of the tins.
- Place in the freezer to set for about 1 hour.
Chestnut Topping & Garnish
- For the chestnut topping and garnish: In a food processor, place the chestnut puree, sugar, rum, cream and vanilla bean. Pulse until completely combined and smooth.
- Using a large zip-top bag, fold the corner over and tape the side.
- Poke holes in the base of the bag to create a DIY grass tip.
- Fill the piping bag with chestnut topping.
- Remove whipped cream cakes from the freezer and unmold them.
- Top each cake with a chestnut.
- Pipe each one with a tangle of chestnut topping, top with another chestnut, then place in the freezer for another 20 minutes.
- Garnish with powdered sugar and serve.