CakeChristmas
CakeChristmas
Two low Monts-Blancs: disc of meringue, large smooth chestnut crown around a white top of chantilly, half candied chestnut lying on the side, without fine vermicelli.
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Snow & Ice / Meringues & cabbages

Mont Blanc Desserts with Whipped-Cream Craters

A recipe by CakeChristmas / Updated on 30 October 2026.

A thick crown of chestnut replaces the fine vermicelli; its center receives a small summit of fully supported white chantilly.

6 8 cm low crowns / Dry Meringue, whipped cream and fine poaching

6Indicative portions
40 minPreparation
1 h 15Baking
1 hour 30 minutesRest & Cooling
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Dessert in this mood

A thick crown of chestnut replaces the fine vermicelli; its center receives a small summit of fully supported white chantilly.

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Original quantity: 6 servings.

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Preparation

  1. Stir the whites with 100 g of sugar. Pipe six 8 cm discs about 8 mm thick. Cook any surplus meringue in small pallets on the same baking tray. Dry for 1 h 15 at 100 °C and then cool for 1 hour in the oven.
  2. Mix chestnut cream, puree and soft butter until smooth. Tame if necessary. Whisk the cream and 20 g of icing sugar.
  3. Pipe about 60 g of chestnut cream on each disc in a wide ring, outer diameter 7 cm, central hole 3 cm, maximum height 2 cm. Smooth once with a damp spoon.
  4. Divide the whipped cream among the six hollows, forming a low white peak no more than 2 cm above the chestnut cream. Place half a candied chestnut on the side of each ring, making sure it is fully supported. Keep cool for 30 minutes.

Preserve and Serve

To be assembled on the same day; maximum 24 hours in the refrigerator.

Baking tips for this recipe

  • Use a clean bowl and whisks, without a trace of fat, to whisk the whites.
  • Follow the order of sugar addition and step-by-step temperatures: they depend on the preparation.
  • Stop whipping to the texture described in the recipe; do not add any cooking or drying that is not provided for in the steps.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

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