Chestnut Mont Blanc Cupcakes
Quick answer
- Total time
- 57 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Chestnut paste folded with whipped cream is piped in thin strands over small butter cupcakes until each one looks like a tiny Mont Blanc.
Read more
In Japan the Mont Blanc is closely tied to autumn, and the cupcake format makes it easy to serve one per person rather than cutting a whole cake.
Ingredients
Instructions
- 1
Preheat the oven to 175°C and line a muffin tin with paper cups.
Leave 70g unsalted butter at room temperature until soft.
- 2
Cream 70g butter with 90g sugar until pale and fluffy.
Add 2 eggs one at a time, mixing thoroughly to prevent curdling.
- 3
Sift 120g cake flour with 4g baking powder into the butter mixture.
Add 40ml milk and mix until smooth with no lumps.
- 4
Fill the cups to 70% capacity and bake at 175°C for 18-22 minutes until a skewer comes out clean.
Cool completely before proceeding.
- 5
Whip 160ml heavy cream with 20g powdered sugar to stiff peaks.
Mix 180g chestnut paste with 5ml rum until smooth, fold in one third of the cream to lighten, then fold in the rest to finish the mont blanc cream.
- 6
Fill a piping bag fitted with a thin star or vermicelli nozzle with the mont blanc cream and pipe it over the cooled cupcakes in thin strands. Work from the center outward in a spiral to create the classic mont blanc shape.
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