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1
Boil the chestnuts with the inner skins removedis an easy method to peel the skin) for 2 to 3 minutes in water.
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2
This removes the harshness and improves the taste.
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3
Heat chestnut and milk in medium heat.
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4
When it comes to a boil, lower the heat to low and simmer for about 30 minutes.
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5
Be careful not to burn the bottom.
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6
When the chestnuts become soft, use a wooden spatula to mush the chestnuts and the liquid will become thicker.
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7
Add sugar at this point and simmer for 2 to 3 minutes.
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8
When it thickens and becomes shiny, put the chestnuts plus liquid in a food processor.
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9
Strain the cream through a sieve if you don't have food processor.
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10
Add rum liquor for finishing and the cream is ready.
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11
Mix heavy cream, sugar, vanilla essence, and cointreau liquor (or any liquor you want) and whip up a stiff whipped cream for the bottom.
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12
Cut out the sponge cake with a circular mold and squeeze out the whipped cream in a mound.
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13
It would be more delicious if you let the sponge cake absorb some syrup.
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14
Put any tip you like for the tip of the pastry bag.
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15
I used a small star shaped tip this time, and squeezed out the marron cream from step 4 to cover the whipped cream.
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16
Sprinkle some cocoa powder and place a candied chestnut on the top, and then it is ready!
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17
Enjoy the simple sweetness of this mont blanc.
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18
The cream will become a little hard when it is cold, and it will be a little bit soft when it is warm.
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19
When it is hard, add warm milk and make it soft.
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20
Spreading the rest of the marron cream on bread, wrapping it with vanilla ice cream, chocolate sauce or making a parfait would also be delicious.
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21
You can also make an extra large mont blanc too!
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22
15 cm in diameter and 2 cm thickness sponge cake would be just the right size for the bottom.
