Does anyone have a proven recipe for Mont Blanc, the French dessert combining chestnuts and whipped cream? It’s something that you never see in pastry shops or on restaurant menus, except for one in Ottawa and one in Toronto, both of which did a good job, but closed ages ago.
I googled it and found a few recipes, but am wondering where is the best place to start. I can easily get canned whole chestnuts, chestnut purée, and crème de marrons (sweetened chestnut purée), but what’s the best to use?
It is not too hard to find in Toronto, if you decide to visit. Rahier usually has it.
Some Japanese bakeries seem to prepare it a lot. I think I’ve seen it at Thobors and maybe Le Cicogne. One of my Chowhound friends is a big fan.
Mont Blanc at Mon K, a Japanese pastry shop that also makes French pastries.
I haven’t made it or ordered it.
Thanks for the info. I haven’t been to Toronto since 2010.
This is one of my favourite columns, especially for recipes I have not made before.
Ricardo has a simple recipe using the canned purée.
I have mostly seen the French-style or Japanese-style Mont Blanc in Toronto.
The Italian Monte Bianco tends to look more like a mousse and less like a tart or pastry.
A complicated one
I visited Chamonix, Mont Blanc and Courmayeur in 2015. That was my last trip to France.
