This year my Christmas is going to be a bit different, I am working in the kitchen, I have to assume that my profession is like that, the bittersweet side of my job because hotels are open 365 days a year. But I don’t want that to make me sad, so I decided to make lots of Christmas desserts (if I have enough time).
Mont Blanc is a traditional French dessert, it was created by Angelina pâtisserie, the classic version in with chestnuts, a hard meringue and chantilly cream (super, super light) but well that is what happens when the holidays are in winter. Because in Chile for Christmas we enjoy some ice cream or in my family that was the tradition.
The dessert is inspired by the famous mountain Mont Blanc and that is why it has a mountain kind of shape and the final touch is the icing sugar on top, resembling the snow. It is a sugar bomb, and it brings me memories of my mom and grandma because when we were kids they devoured the jars of marron glace, they were a luxury to have at home.
I didn’t like them, I think chestnuts are that kind of food that you only really enjoy when you are older, haha, or maybe that is just me, and also that means I am old now.
I went to Paris last month and you could see every pastry shop with their version of the Mont Blanc. You could also smell the chestnuts being fried in pans on the street and it was so cold you wanted to eat them all. So I decided to get all the ingredients to make this dessert.
It has a lot of components, I am not going to lie and say it is easy to make, but when I was able to acomplish the mission I felt so proud of myself. You are going to need a special nozzle to make the final touch.