Mont Blanc Recipe - Incredible Vegan Dessert
Four layers of a creamy delicious Vegan Pastry.
This is the Mont Blanc. A soft almond sponge base with a meringue heart, covered in whipped cream and garnished in a velvety smooth chestnut cream.
Step by step video recipe and all the details in the written recipe down below.
You will fall in love with this dessert after the first spoon.
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Vegan Chestnut Dessert
Its name comes from the tallest mountain of Europe, Mont Blanc or Monte Bianco. The Mont Blanc has now spread all over the world.
The country that love it the most at the moment is Japan, where you can find it in any pastry shop.
Vegan Mont Blanc - Components
Plant-Based Whipped Cream
600 gr Peeled Chestnut / or Canned Chestnut Puree
1 + 1/2 Vanilla Pod (or 3 tsp Vanilla Extract)
150 gr Maple syrup
360 to 390 gr Plant-based Milk *
*if using puree chestnut star adding less milk and increase if needed to reach consistency
190 gr Organic Beetroot Sugar
½ tsp Cream of tartar
1 tsp Lemon Juice
The ingredients are for 32-36 Vegan Meringue (6cm x 4 cm / 2.3 inch x 1.5 inch)
100 gr All Purpose Flour
100 Ground Almonds
2 tsp Lemon Juice
20 gr Plant-Based Butter
1 tsp Baking Powder
½ Baking Soda
100 gr Organic Beetroot Sugar
50 gr Aquafaba
120 gr Plant-Based Milk
Pinch of Salt
The ingredients are for 6 Almond Sponges.
Baking rings 8 cm / 3.1 inch
500 gr Plant-Based Whipped Cream
Powder Sugar to sprinkle on top
The ingredients are for 6 Mont Blanc Desserts
Mont Blanc or Monte Bianco
This recipe is the perfect occasion to dive deep into the four preparations that are essential in making this sweet vegan treat.
We start seeing how to roast chestnut and making an incredible chestnut cream for garnishing our dessert.
Then we make vegan meringues. You can use our vegan meringue recipe to make meringue kisses, or cookies, or to garnish pies or tarts.
Next we make a delicious Almond sponge to use as the base for this and many other desserts. It is not too sweet and it is perfectly balanced with the rest of the elements.
Afterwards we share some whipping tips to have the perfect plant-based whipped cream.
Let´s dive into each preparation in more details.
How to Roast Chestnuts
We prepare and roast fresh chestnuts, they are the main ingredients of the cream we will be using to garnish the dessert. If you prefer using chestnut puree skip this section and go to the chestnut cream preparation.
Before roasting in the oven, we need to take few steps in order to make peeling the skin and shell of the chestnut easier.
First you must score or slit the shells of chestnuts before cooking or they could explode. The chestnut meat will expand while cooking.
Place the chestnuts flat side down on a cutting board. Use the method you feel more comfortable with to score the chestnut, choosing from the following:
- Use a small paring knife to score the skin of each chestnut, from one side to the other, a shallow cut.
- Use kitchen scissors to cut the shell, cutting the chestnut from the middle to the side.
- Use a kitchen knife to make a X cut on the rounded side of each chestnut.
Once you have scored them all, place the chestnuts in a bowl of water soaking for 2 hours. This will moisten the chestnuts skin making easier to peel them once roasted.
Then drain the chestnuts and pat them dry with a kitchen towel.
Preheat the oven to 180°C / 350°F. Prepare a tray lined with parchment paper and place the chestnuts on a tray score side up. Distribute the chestnuts evenly on the tray, so they don’t touch each other, to have them uniformly roasted.
Bake for 25-30 minutes in the medium-low rack position in the oven. Roast until the chestnuts are golden brown, they will be tender inside and not dry.
Once they are ready cover with a damp dish towel and let them rest for 10-15 minutes.
With the help of the damp kitchen towel remove the chestnut skin while they are warm. It is easier to peel the skin off while the chestnuts are still hot, but be careful.
Don’t worry if you are not able to have perfectly intact chestnuts, use all the chestnuts you have peeled even if they are in pieces, in the cream we will need to process them anyway.
Start making the chestnut cream adding the peeled chestnut in a food processor (or use 100% chestnut puree).
Add Plant-based Milk, Maple syrup and the vanilla.
Process until smooth, adding milk as necessary to have a thick-creamy consistency. You are more likely to need some milk if you roasted fresh chestnut in the oven compare to using chestnut puree.
While blending the ingredients into a smooth cream, make sure to scrape the sides as needed.
It is important you make sure you do not have any chunk or piece in the cream. You want to be able to pipe the chestnut cream onto the dessert for an amazing finish.
Use the chestnut cream to fill a piping bag fitted with a star nozzle and leave in the fridge until you are ready for garnish your vegan treats.
We should be using a vermicelli tip, but we prefer a star tip and decorate slightly different than the traditional domed version, having said that choose the garnish you prefer.
To create an incredible egg-free meringue start using a large bowl or you stand mixer bowl and add into it: aquafaba (chickpeas cooking water), cream of tartar and lemon juice.
Using a whisk attachment whip the ingredients at maximum speed.
Keep whipping until you have a fluffy and light whipped foam.
Add caster sugar one spoon at the time while you keep whisking.
Once all the sugar is added continue whipping for 5 minutes, until the meringue reaches stiff peaks.
You have now a glossy, light and silky meringue.
Use the meringue to fill a piping bag fitted with a round tip.
Use a 6 cm / 2.3 inch diameter cylinder to draw some circles on parchment paper to use as the guide in piping the meringue. Leave space between each circle. Make sure you turn the parchment paper before you start piping.
Pipe the meringue, making spheres 6 cm / 2.3 wide and 4 cm / 1.5 inch high. You will only need 6 meringues to use in the Vegan Mont Blanc, so you could pipe the remaining meringue into a different shape to make some meringue cookies.
Place your meringue trays in the oven at 100 °C / 212 °F for 2 h 30 min to 3h (depending on atmospheric humidity time may slightly vary).
Once the meringues look baked and dry, turn the oven off and leave them inside to cool another hour, so they won’t break or crack.
The meringue should feel light and should be easy to take from the baking paper.
Store the meringue in an airtight container until you are ready to compose the Vegan Mont Blanc.
In ideal conditions the meringues last up to 2 weeks, if you baked the meringue following all the steps completely removing the humidity, and if they are stored in a dry place.
We personally prepare the meringues for our desserts the day before creating the final dish.
Note on Aquafaba:
If you have never used aquafaba before in any recipe, you are going to discover something amazing.
It is incredible how the cooking liquid of chickpeas, that is normally wasted, can be used to make so many plant-based recipe to substitute eggs.
Just to name few of them, we use it in super fluffy airy cakes, cupcakes, mousses, meringues and many others.
Simply drain the liquid from the chickpeas can and start creating egg free recipe.
If you want you can make it from chickpeas you are cooking, you can start with 1 cup of dry chickpeas and 3 cups of water / 200 gr of dry chickpeas and 720 gr of water, after cooking you should end up having 1 to 3/4 cup / 240 to 180 gr of aquafaba left from draining the chickpeas.
The problem with this method is that you need to find the right amount of water you may need to add to completely cook the chickpeas, and the remaining aquafaba could be to think or to thick. As always practice makes it perfect, so just experiment every time you are cooking chickpeas anyway and you will eventually have your perfect formula.
Almond Sponge Base
Preheat the oven at 180°C / 350°F and prepare 6 baking rings (6 cm / 2.3 inch diameter) greasing with butter.
Place the rings on a baking tray lined with baking paper.
After sifting the dry ingredients, add in a large bowl: all-purpose flour, ground almonds, sugar, baking soda, baking powder, salt.
Whisk well to combine the ingredients.
In a second bowl add lemon juice to the plant-based milk, making vegan buttermilk. Leave aside for 10 minutes.
Then add aquafaba and plant-based butter and whisk all the wet ingredients together.
Add the wet ingredient to the dry ingredient and whisk well until the batter is smooth and creamy.
Fill the baking rings with the batter to half their volume. Place the rings in the oven to bake.
Bake at 180°C / 350°F for 20 minutes or until light golden on the surface.
Remove from the oven and let them cool completely.
Then place the almond cakes in the freezer and, if necessary, cut them to have a flat surface.
Remove the frozen almond sponges from the freezer one hour before preparing the final dish.
How to Whip Plant-Based Whipping Cream
In this recipe is ideal to find a good plant-based whipping cream. If possible try to find one not too sweet, as you want to balance the sweetness of the meringue.
We do not recommend using coconut whipping cream as it will change the taste of the dessert, and the coconut will likely overpower the other elements of this deliciously balanced pastry.
To whip the plant based whipping cream always work with cold equipment. You will need your stand mixer and a whisk attachment, or a large bowl and an electric beater.
Make sure to leave the plant based cream in the fridge for a minimum of 6 hours at a temperature between 3°C to 7°C / 37°F to 45°F before starting.
Put your stand mixer bowl or mixing bowl and the whisk attachment in the freezer for 10/15 minutes.
Once your equipment is cold pour the cold plant based whipping cream in the mixing bowl.
Whip it at the maximum speed if using a stand mixer, or an electric one. Whip the plant-based whipping cream to stiff peaks.
Once the cream is whipped fill a piping bag with a round tip.
Note: You can not use soy cream or any other vegan cream alternative that is not specifically made for whipping. You will otherwise lose consistency in the dessert and the Mont Blanc will collapse.
Creating the Vegan Mont Blanc
We have all the elements ready to assemble the final dessert The Vegan Mont Blanc.
Start using one almond sponge mini-cake as the base of this delicious treat. If you like you could brush some rum on the almond cake top surface.
Using a piping bag with a round tip pipe a dot of plant-based whipped cream in the centre of the cake.
Place one vegan meringue on top, and gently press it down.
Cover the meringue dome with whipped cream using a cake decorating turntable , starting from one side to finish in the centre top, with a spiral movement.
Use a small spatula to smooth the surface of the cream giving the shape of a cone.
Take the piping bag with a star nozzle (we are using a Wilton 2D tip) and cover all the dessert starting from the bottom up, with the same spiral movement to cover all the sides.
The Mont Blanc is ready for serving.
You can freeze the dessert and store it for 1 month, just unfreeze slowly in the fridge for few hours before serving.
You can now plate and garnish your creamy, light and rich vegan treat.
Dust the Mont Blanc with some powder sugar and enjoy this pastry cold.
This is a rich vegan pastry, so we don’t recommend it as the dessert after a full three-courses meal (if it is not a really light one).
Considering its rich and creamy taste you will enjoy it the most after a light meal, or in other moments of the day on his own.
The Vegan Mont Blanc last 2-3 days in the fridge, the chestnut cream will naturally get slightly thicker after the first 24 hours, but the taste will not change.
The chestnut cream has high content of water so dust this dessert with powder sugar right before serving it.
We are looking forward to hearing your feedback preparing this pastry, let us know what you think about this dessert and feel free to share it with anyone you think may like it.
Drop a comment below for any query or if you have experimented any variation of our Vegan Mont Blanc recipe, that you want to share.
Let’s change the world today one dessert at the time.