This unique dessert name resembles the snow-capped mountain called Mont Blanc in Italy, France. The combination taste of almond, chocolate chantilly cream and chestnut puree will give your taste buds a whole new taste of dessert you haven't tasted before. Master this France dessert from Chef Victor Lee from MIB College.

Mont Blanc

Ingredients:

a) Almond Frangipane
75g Unsalted Butter
75g Icing Sugar
75g Egg
75g Almond Powder

Method:
1. Mix the butter and icing sugar until creamy
2. Pour in the egg gradually mix well and fold in the almond powder
3. Pour into a 3 inch round ring and bake at 170˚C

b) Marron/Chestnut Paste
50g Butter
500g Chestnut
200g Dairy Cream

Method:
1. Using a paddle to mix the chestnut until turn soft and add in the butter mix for 5 minute
2. Add in the dairy cream and mix well
3. Allow place inside cold room for rest

c) Chocolate Chantilly Cream
350g Dark Chocolate
200g Milk
10g Glucose
400g Whipping Cream 35.1%
2.5g Gelatine

Method:
1. Heat the whipping cream and glucose until boiling
2. Pour the boiled mixture into Dark Chocolate, followed by melted gelatin
3. Add in the milk and use hand blander to blend until it emulsified
4. Place inside Blast Freeze and freeze it for about 2 hour
5. Using a Whisk whip up the chocolate mixture until soft peak

d) Fillo Pastry Base
9 sheet Fillo Pastry
200g Melted Butter

Method:
1. Melt the butter using bain marie
2. Cut the fillo pastry into 10cm square shape

Happy Baking!

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