CakeChristmas
CakeChristmas
Selection of individual white monts: white meringue disc, low dome covered with fine brown beige vermicelli and a half brown candied chestnut at the top.
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Retro & Traditional / Meringues & cabbages

Individual Christmas Chestnut Mont Blanc Desserts

A recipe by CakeChristmas / Updated on 30 October 2026.

The small monts-blancs keep their meringue disc, a dome of chantilly and a soft envelope of fine vermicelli of chestnut, finished with an candied chestnut.

6 desserts on 7 cm discs of meringue; 6 servings / The small white monts keep their disc of meringue, a dome of chantilly and a soft envelope of fine vermicelli of chestnut, finished with an candied chestnut.

6Indicative portions
40 minPreparation
1 h 15Baking
1 h 20Rest & Cooling
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The small monts-blancs keep their meringue disc, a dome of chantilly and a soft envelope of fine vermicelli of chestnut, finished with an candied chestnut.

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Original quantity: 6 servings.

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Preparation

  1. Stir in the whites with the added sugar gradually. Pipe six discs 7 cm by about 1 to 1.5 cm high; piping bag any small surplus next to in mini-meringues. Dry 1 hour 15 minutes at 100 °C, then cool 1 hour in the oven.
  2. Mix chestnut cream, puree and soft butter. Sift if necessary: the preparation must pass into a small sleeve without pieces.
  3. Stir the cream with the icing sugar in soft Chantilly. Spread one dome over each of the six cold discs and refrigerate for 20 minutes.
  4. Pipe the chestnut mixture in fine, soft strands around the domes, keeping each dessert low and stable. Divide the preparation between the six desserts.
  5. Place half a candied chestnut on top of each dessert. Refrigerate until service and assemble preferably the same day.

Preserve and Serve

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

Before you start

These monts-blancs are individual Christmas desserts composed of a disc of meringue, a dome of chantilly and fine vermicelli of chestnut. Each portion ends with half an candied chestnut. The format allows you to make six plates without cutting a large cake at the table. The meringue brings crisp contrast, while the chantilly and chestnut preparation give a soft heart and an easy to take spoon top.

The recipe mainly requires organization: the meringues cook slowly, cool in the oven, then welcome the cream only when they are cold. Provide a piping bag and a small piping tip to obtain the filaments. A low mount remains easier to trim and move than a very high top. Preferably assemble desserts on the day of the meal and store them in the refrigerator until service, to protect the Chantilly and limit the softening of the base.

The benchmarks for success

Form six regular bases

Locate the six 7 cm discs before Pipe. Keep a similar height from one disc to another for even cooking. Pipe the small excess separately as mini meringues, rather than making one dessert base much thicker.

Avoid a clogged piping tip

Carefully blends chestnut cream, unsweetened puree and soft butter. Put the mixture in a sieve if pieces remain. Make a filament test before filling the domes: a regular flow facilitates the gesture and avoids crushing the chantilly.

Mount directly on the support

Place each cold disc on his plate or on the serving tray before adding the chantilly. After twenty minutes in the refrigerator, surround the domes with vermicelli without pressing too much. The candied chestnut is the last, in the center.

Questions Before You Start

What is the difference between chestnut cream and chestnut puree?

The recipe uses both: the cream of chestnuts brings sugar, while the unsweetened puree brings matter without adding the same sweetness. Does not automatically replace one with the other in the same quantity.

Can we put it all up the day before?

The assembly is preferable on the same day: the wet chantilly can soften the meringue on contact. To organize yourself, separate the preparation of the bases from their filling and wait for their complete cooling before putting the cream.

Is a very thin sleeve essential?

It takes a small opening to find the vermicelli of this version. Check especially that the preparation of chestnut is smooth and passes without forcing. Do not try to compensate for a clogged piping tip by pressing strongly over the dessert.

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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