Mini Mont Blanc treat

Name: Mini Mont Blanc treat
Ingredients: 80 g Egg white (whipped); 80 g Egg yolk; Dark chocolate (66–70%); 30 g Sugar (extra); 60 g Sugar; Smooth cup or Dobla Mini, Ø 3.5 cm × 2.5 cm, approx. 5 g each; 20 g Cornstarch; 50 g Flour T45 (sifted); 40 g Sugar; 20 g Melted butter; 4 g Pectin NH; 200 g Blackcurrant purée (Boiron); 8 g Lemon juice; 1 units.items Vanilla seeds (pod); 5 g Crème de Cassis (optional); 150 g Chestnut purée (unsweetened); 30 g Sugar; 0.5 units.items Vanilla; 100 g Cream; 20 g Butter (soft); 10 g Gelatin mass (1:5, 200 Bloom); 150 g Chestnut purée; 150 g Cream 35% (half whipped); 25 g Sugar; 20 g Gelatin mass (1:5, 200 Bloom); 0.5 units.items Vanilla

Mini Mont Blanc treat with vanilla biscuit, blackcurrant compote and chestnut mousse in a dark chocolate cup.Refined treat composed of a dark chocolate cup with airy chestnut-vanilla mousse, soft blackcurrant compote and vanilla biscuit. Finished with powdered sugar for an elegant Mont Blanc interpretation.

Ingredients

Dark chocolate (66–70%)

Smooth cup or Dobla Mini, Ø 3.5 cm × 2.5 cm, approx. 5 g each

80gEgg white (whipped)

80gEgg yolk

30gSugar (extra)

60gSugar

20gCornstarch

50gFlour T45 (sifted)

20gMelted butter

1units.itemsVanilla seeds (pod)

40gSugar

4gPectin NH

200gBlackcurrant purée (Boiron)

8gLemon juice

5gCrème de Cassis (optional)

150gChestnut purée (unsweetened)

30gSugar

0.5units.itemsVanilla

100gCream

20gButter (soft)

10gGelatin mass (1:5, 200 Bloom)

150gChestnut purée

150gCream 35% (half whipped)

25gSugar

20gGelatin mass (1:5, 200 Bloom)

0.5units.itemsVanilla

Preparation

Beat the egg yolks with sugar and vanilla until light and fluffy (ribbon stage).
Beat the egg whites with extra sugar (for the meringue) until stiff.
Carefully fold both mixtures together.
Add flour and cornstarch, followed by the melted butter (make sure the melted butter is lukewarm).
Spread the batter 5 mm thick, bake for 7 minutes at 200°C, then cut out rounds of Ø 3 cm.

Heat the puree to 40°C.
Mix the sugar with the pectin, add to the puree and bring to a boil up to 103°C.
Add the lemon juice, let cool and pipe about 5 grams onto the biscuit in the cup.