Mont blanc 蒙布朗

Mont blanc就是以阿爾卑斯山的白朗峰為設計藍本的蛋糕，主要以栗子泥和奶油做成，表面撒上糖粉就可以營造出它終年積雪的樣貌。好像沒有聽說過有中式甜點跟什麼自然美景相似，不得不佩服法國人想到這樣有詩意的甜點。

可以做10個

材料:

果仁脆餅底

• 蛋白 30g
• 砂糖 10g
• 特糼杏仁粉 10g
• 榛子粉 18g
• 糖粉 25g

忌廉

• 淡忌廉 100g
• 砂糖 10g

粟子忌廉餡

• 粟子蓉 100g (我用的是無糖栗子，如果你用有糖栗子就不用加糖)
• 淡忌廉 30g
• 牛油 25g
• 干邑/冧酒 10g
• 糖粉 3茶匙 

粟子忌廉外層

• 粟子蓉 200g
• 淡忌廉 100g
• 砂糖 18g

果仁脆餅底做法:

1. 特糼杏仁粉，糖粉及榛子粉過篩。

2. 砂糖加入蛋白，打發至蛋白霜尾部挺立。

3. 將所有粉類加入蛋白霜中，用刮刀輕力拌混。

4. 入唧袋，在牛油紙上唧成大小相約的圓形。

5. 放入預熱175度的焗爐焗約15分鐘，在焗爐內放至涼。

忌廉做法:

1. 砂糖加入淡忌廉打發至忌廉挺立，但千萬不要打過頭。

栗子忌廉餡做法:

1. 栗子蓉，糖粉，酒及放軟的牛油攪勻。

2. 加入忌廉拌勻，入唧袋。

栗子忌廉外層做法:

1. 栗子蓉有需要就過篩，加入砂糖攪勻，再加入忌廉拌勻。

組合:

1. 將栗子忌廉餡唧一個小球在果仁脆餅上，放冰箱雪10-15分鐘。

2. 接着做忌廉，從雪櫃取出脆餅，用忌廉蓋住粟子忌廉餡，放雪櫃約15-20分鐘。

3. 下一步做栗子忌廉外層，從雪櫃取出脆餅，唧出一條條的栗子忌廉覆蓋忌廉，放雪櫃一小時就可以享用。

Ingredients:

Nut dacquoise

• Egg white 30g
• Sugar 10g
• Almond powder 10g
• Hazelnut powder 18g
• Icing sugar 25g

Cream

• Whipping cream 100g
• Sugar 10g

Chestnut cream filling

• Chestnut puree 100g
• Whipping cream 30g
• Butter 25g
• Cognac/rum 10g
• Icing sugar 3 tablespoons

Chestnut cream cover

• Chestnut puree 200g
• Whipping cream 100g
• Sugar 18g

Nut dacquoise directions:

1. Sift the almond powder, hazelnut powder and icing sugar.

2. Add sugar to the egg white, beat until firm peak.

3. Put all types of flour into the meringue and use a spatula to fold until combined.

4. Put into a pipping bag and pipe similar circles on a parchment paper.

5. Put it into a preheated 175 degree oven for 15 minutes and let it cool inside the oven.

Cream directions:

1. Add sugar to the whipping cream and beat until firm peak but do not over done.

Chestnut cream filling directions:

1. Mix chestnut puree, wine, sugar and soften butter in a bowl.

2.Add the cream to the chestnut mixture and fold it until combined.

Chestnut cream cover directions:

1. Sift the chestnut puree if need. Add sugar to the puree and mix. Add cream and fold it until combined. 

2. Put it into a pipping bag.

Combination:

1. Pipe a small ball on a piece on nut dacquoise and chill in the fridge for 10-15 minutes.

2. Next, prepare the cream. Take the nut dacquoise out form the fridge and use a spatula to cover the chestnut filling with the cream. Chill in the fridge for another 15-20 minutes.

3. Finally, prepare the chestnut cream cover. Take the cake out from the fridge and pipe lines of chestnut cream to cover the cake. Chill in the fridge for 1 hour before you serve.