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Print Recipe
Cupcakes "Mont Blanc" Recipe
I saw this recipe a long time ago. After reading it, I realized that I would not cook it in the original version, because I do not have chestnut paste, and I have never eaten these chestnuts! But the thought was deep. Again, having come across a variant of this dessert, I realized: it's time to cook. There was no paste, but I made it myself, boiled chestnuts, pureed, added a syrup of cream with sugar and butter. That's all, that's all.
Cook Time 60 minutes
Servings
Ingredients
Dough:
Cream:
Chestnut cap:
Cook Time 60 minutes
Servings
Ingredients
Dough:
Cream:
Chestnut cap:
Instructions
  1. Beat the whites with the sugar.
    Beat the whites with the sugar.
  2. Add the yolks and beat again. The mass will be very lush!
    Add the yolks and beat again. The mass will be very lush!
  3. Add the sifted flour and gently mix with a spatula.
    Add the sifted flour and gently mix with a spatula.
  4. Mix milk with vegetable oil and cocoa.
    Mix milk with vegetable oil and cocoa.
  5. Mix the main dough with the milk-vegetable mixture. I recommend taking a little of the main mass and mix it with a mixture of cocoa and then enter it all into the dough. Gently mix.
    Mix the main dough with the milk-vegetable mixture.
I recommend taking a little of the main mass and mix it with a mixture of cocoa and then enter it all into the dough. Gently mix.
  6. Put paper capsules for cupcakes in the form of Pour the dough, not reaching the edge of about 5 mm.
    Put paper capsules for cupcakes in the form of Pour the dough, not reaching the edge of about 5 mm.
  7. Bake at a temperature of about 20 minutes at 170 degrees.
    Bake at a temperature of about 20 minutes at 170 degrees.
  8. Beat all the cream and divide into 2 parts: one in the chestnut paste, the other in the cream.
    Beat all the cream and divide into 2 parts: one in the chestnut paste, the other in the cream.
  9. For the butter cream, mix the mascarpone with the sugar.
    For the butter cream, mix the mascarpone with the sugar.
  10. Beat together the mascarpone and half the whipped cream.
    Beat together the mascarpone and half the whipped cream.
  11. For the chestnut cream, mix the chestnut paste (sweet chestnut puree), vanilla extract and the second part of the cream.
    For the chestnut cream, mix the chestnut paste (sweet chestnut puree), vanilla extract and the second part of the cream.
  12. The finished muffins to pull out of the middle.
    The finished muffins to pull out of the middle.
  13. Fill the cupcakes with buttercream. I added more pieces of soft iris (options: boiled chestnut, dates, chocolate pieces, etc.). From the top to make the "hill"
    Fill the cupcakes with buttercream. I added more pieces of soft iris (options: boiled chestnut, dates, chocolate pieces, etc.). From the top to make the "hill"
  14. Apply chestnut cream on top of everything. You can decorate the top of this "mountain" (I used Toffifee) boiled chestnut.
    Apply chestnut cream on top of everything. You can decorate the top of this "mountain" (I used Toffifee) boiled chestnut.
  15. The light snow will give the powdered sugar.
    The light snow will give the powdered sugar.
  16. A very delicate crumb of cupcakes, cream and chestnut coating combined with splashes of soft iris and delicious sweets-truly, a festive treat!
    A very delicate crumb of cupcakes, cream and chestnut coating combined with splashes of soft iris and delicious sweets-truly, a festive treat!

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