Illusion cakes / Meringues & cabbages
Chestnut Basket Mont Blanc Desserts
chestnut vermicelli are replaced by large crossed cords on rectangular meringue bases. A small touch of chantilly and half a chestnut occupy the top as the contents of a low basket.
Six rectangular baskets of 8 x 5 cm / Meringue dry, whipped cream and fine poaching
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Dessert in this mood
chestnut vermicelli are replaced by large crossed cords on rectangular meringue bases. A small touch of chantilly and half a chestnut occupy the top as the contents of a low basket. The corresponding shaping and assembly are detailed in the steps.
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Preparation
- Stir the whites and sugar in a firm meringue. Pipe six rectangles of 8 x 5 cm, 1 cm thick, on paper. Pipe any surplus in small meringues next to it. Dry 1 hour 15 minutes at 100 °C and then cool for about 1 hour in the oven turned off. Serve the extra small meringues separately.
- Mix chestnut cream, chestnut puree and soft butter. Squeeze if necessary to achieve a soft texture without pieces, suitable for a round 4 mm sleeve.
- Stir the cream with icing sugar. Reserve six small spoonfuls for finishing and spread the rest on the rectangles of meringue, 2 cm high maximum. Cool for 20 minutes.
- Pipe three horizontal lines of chestnut cream around the sides, one above another, then add three short vertical lines to suggest a simple woven pattern. Cover the top with a few parallel cords; each cord rests on the chantilly.
- Add a little reserved whipped cream and half a candied chestnut in the centre. Keep cool; do not create a loop.
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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