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. Having stumbled upon a variant of this dessert again, I realized: it’s time to cook. There was no pasta, but I cooked it myself, boiled chestnuts, mashed potatoes, added cream syrup with sugar and butter. That’s it, that’s it.
Servings
8
Cook Time
60minutes
Servings
8
Cook Time
60minutes
Ingredients
Dough:
Cream:
Chestnut cap:
Instructions
  1. Whisk the whites with sugar.
  2. Add the yolks and whisk again. The mass will turn out very lush!
  3. Add the sifted flour and mix gently with a spatula.
  4. Mix milk with vegetable oil and cocoa.
  5. Mix the main dough with the milk-vegetable mixture. I recommend taking a little of the bulk and mixing it with the cocoa mixture, and then putting it all into the dough. Mix gently.
  6. Put the paper cupcake capsules in a mold, pour the dough, not reaching the edge by about 5 mm.
  7. Bake at a temperature of about 20 minutes at 170 degrees.
  8. Whisk all the cream and divide into 2 parts: dip one in chestnut paste, the other in cream.
  9. For the buttercream, mix mascarpone with sugar.
  10. Whisk together the mascarpone and half of the whipped cream.
  11. For the chestnut cream, mix the chestnut paste (sweet chestnut puree), vanilla extract and the second part of the cream.
  12. Pull the finished muffins out of the middle.
  13. Pour the cupcakes with buttercream. I added more pieces of soft toffee (options: boiled chestnut, dates, pieces of chocolate, etc.). Make a “slide” on top
  14. Apply chestnut cream on top of everything. You can decorate the top of this “mountain” (I used toffee) with boiled chestnut.
  15. Powdered sugar will give a light snowball.
  16. The most delicate crumbs of cupcakes, cream and chestnut glaze in combination with inclusions of delicate iris and delicious sweets are truly a festive treat!
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