STEP 7: Beat Marron paste & Butter on low speed while mixing the mixture evenly. Smoothen the mixture by pressing it against the bowl with a spatula. Thereafter, add in whipping cream and rum mixture evenly before adding into the pipping bag – mont blanc nozzle.
A Mont Blanc is a dessert of puréed, sweetened chestnuts topped with whipped cream. The name comes from Mont Blanc, as it resembles a snow-capped mountain Managed to book the Mont Blanc class for 3 of us. It is the first time that I have Jacinth and Teri together, but I know they will hang out well together because both of them are superb nice people whom I have met in my life 😊 I have always thought that the mont blanc is made with swiss roll and top up with cream frosting, but I was wrong after attending the lesson. Surprised by the taste of the chestnut and felt it is rather unique tasting cake. STEP 1: we will need to sift the dry ingredients together before we start to break the whole egg and add sugar while mixing over a mixing bowl. Gently heat up to about 70-80 degree Celsius (double boiler) and take out from the heat and continue to beat the egg on high speed until mixture turns pale yellow. Continue on low speed for a moment ton surface to finish off. STEP 2: Add in Sifted dry mixture evenly on the bowl and start folding in the flour until lumpy. Add milk and continue to fold into the mixture STEP 3: Pour the mixture into the baking tray and spread across 4 corners first. Even the dough and knock pan gently to remove air pockets prior putting into the oven. STEP 4: Heat up sugar and water in a pot on low heat. Once thickened, stop fire and quickly add in diced almonds or nuts. Mix well until it turns caramel-colored. Quickly remove from the heat and pour into a baking sheet. Apply pressure to press down the mixture evenly across and into a thin layer. Let it cool. STEP 5: Ensure the cake mixture is well baked, remove from the tin and cling wrap the sponge to prevent further drying. STEP 6: Beat the whipping cream until about ready for pipping condition (70-80% done). Add the whipping cream into the pipping bag – round nozzle. Put into the fridge and chill for later usage. STEP 7: Beat Marron paste & Butter on low speed while mixing the mixture evenly. Smoothen the mixture by pressing it against the bowl with a spatula. Thereafter, add in whipping cream and rum mixture evenly before adding into the pipping bag – mont blanc nozzle. STEP 8: Cut out pieces accordingly to 7cm | 5cm | 3 cm so that we can stack the cakes up to form the tier look. Apply coating syrup on each layer. STEP 9: Pipe the whipping cream in stripes across the cake and add in the diced marrons pieces on top. Stack the 2nd piece of the cake on top and continue to pipe the whipping cream. Continue for all 3 layers STEP 10: Pipe the top and the sides before smoothening out with spatula. STEP 11: Pipe the cream au marron across the cake to resembles the mountain look. Doesn’t matter if it breaks up, just continue to pipe!
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