Ingredients for the sweet pastry
300 g butter
190 g powdered sugar
60 g almond powder
1 g Guérande salt
110 g eggs
500 g flour type 55
Making the sweet pastry for the Mont-Blanc from Cédric Grollet Opéra, by Yohann CARON
In the bowl of an batteur Alphamix stand mixer with a flat beater, mix the butter, powdered sugar, ground almonds, Guérande sea salt and vanilla powder.
Emulsify with the eggs and then add the flour. Store in the refrigerator. Roll out to 2 mm thick and cut 10 cm pieces.
Line the Matfer molds and place in the freezer.
Ingredients for the almond cream
150 g caster sugar
150 g almond powder
150 g eggs
150 g flour
Making the almond cream for the Mont-Blanc from Cédric Grollet Opéra, by Yohann CARON
Using an Alphamix mixer, beat the butter with the sugar and almond powder. Gradually add the eggs.
Top the tart base with almond cream and bake at 165°C for 15 minutes.
Ingredients for the chestnut mascarpone cream
240 g cream
100 g yolk
50 g sugar
20 g gelatin mass
300 g mascarpone
240 g pastry cream
300 g chestnut paste
Making the chestnut mascarpone cream for the Mont-Blanc from Cédric Grollet Opéra, by Yohann CARON
Make an anglaise with the cream, yolks and sugar.
Add the gelatine mass and pour over the mascarpone, crème pâtissière and chestnut paste.
Mix until the cream is smooth.
Ingredients for the chestnut mixture
1 kg chestnut paste
1 kg chestnut cream
100 g water
Making the chestnut mixture for the Mont-Blanc from Cédric Grollet Opéra, by Yohann CARON
Mix the dough and chestnut cream with the Alphamix, then add the water.
Book now.
Ingredients for the blackcurrant marmalade
1250 g frozen blackcurrants
150 g blackcurrant purée
100 g sugar
100 g atomized glucose
7g Nh pectin
7g tartaric acid
Making the blackcurrant marmalade for the Mont-Blanc from Cédric Grollet Opéra, by Yohann CARON
Brown the blackcurrants in a large saucepan with a little olive oil, then deglaze with the purée and leave to compote over a low heat.
Once nicely compote, add the sugar, atomized glucose, pectin and tartaric acid and boil for 1 minute, then blend.
Ingredients for the vanilla Chantilly
500 g cream
100 g mascarpone
4 pieces of vanilla pods
55 g sugar
20 g gelatin mass
Making the vanilla Chantilly for the Mont-Blanc from Cédric Grollet Opéra, by Yohann CARON
Heat some of the cream with the gelatine.
Add the remaining ingredients.
Mix all the ingredients with the Alphamix.
Assembly
After baking the tart base and crème d’amande, dot with chestnut paste, blackcurrant marmalade and vanilla chantilly.
For a gourmet touch, add pieces of marrons glacés.
Whip the Chantilly and smooth this over the tart.
Then, with the remaining chestnut mascarpone cream, whip for a few minutes in a stand mixer, then with a pastry bag, pipe on the top of the cake.
