Video: Giant Mont Blanc

"Mont Blanc is a truly classic dessert, and since its creation in France in the 19th century, it has undergone various transformations. In its simplest form, sweetened chestnut noodles or vermicelli meet a mound of whipped cream, piled high to evoke an Alpine snow-covered mountain. The Mont Blanc is a classic dessert that brings together sweetened chestnuts and whipped cream. This is my giant version, and it's a total showstopper for any party."

"The meringue layers are baked low and slow, so they stay pale, dry and light enough to stack. There's also a secret layer of chocolate and coffee crema to ground the whole thing. Very firmly, whipped cream is used throughout, acting both as filling and structure to hold the layers in place. The chestnut puree is blended until completely smooth, and then piped in fine strands over the surface to create that signature Mont Blanc finish."

"Pipe in even gentle strands, working from the base upwards and letting the chestnut fall naturally onto the cream. If you really want to gild the lily, then a few candied chestnuts look beautiful on top. Mont Blanc is a truly classic dessert, and since its creation in France in the 19th century, it has undergone various transformations. In its simplest form, sweetened chestnut noodles or vermicelli meet a mound of whipped cream, piled high to evoke an Alpine snow-covered mountain."

Mont Blanc unites sweetened chestnut puree and whipped cream to evoke an Alpine snow-covered mountain. A giant version uses stacked pale, dry meringue layers baked low and slow to remain light and stackable. A secret chocolate-and-coffee crema layer adds depth and grounds the flavors. Firmly whipped cream fills and structures the cake to hold the layers in place. Chestnut puree is blended completely smooth and piped into fine strands over the surface to create the signature vermicelli finish. Pipe even, gentle strands from the base upward, letting the chestnut fall naturally onto the cream, and consider candied chestnuts as an optional topper.

Read at www.nytimes.com