Mont-Blanc from the Cedric Grollet Opéra store, by Yohann CARON
Ingredients for the sweet pastry
300 g Butter
190 g Powdered sugar
60 g Ground almonds
1 g Guérande sea salt
110 g Eggs
500 g Flour Type 55 (all purpose)
Making the sweet pastry for the Mont-Blanc from Cédric Grollet Opéra, by Yohann CARON
In the bowl of an Alphamix stand mixer with a flat beater, mix the butter, powdered sugar, ground almonds, Guérande sea salt and vanilla powder.
Emulsify with the eggs and then add the flour. Store in the refrigerator. Roll out to 2 mm thick and cut 10 cm pieces.
Line the Matfer molds and place in the freezer.
Ingredients for the almond cream
150 g Sugar
150 g Ground almonds
150 g Flour
150 g Eggs
Making the almond cream for the Mont-Blanc from Cédric Grollet Opéra, by Yohann CARON
In the bowl of a stand mixer with a flat beater, mix the butter with the sugar and ground almonds.
Gradually add the eggs.
Garnish the pastry base with almond cream and bake at 165°C (330°F) for 15 minutes.
Ingredients for the chestnut mascarpone cream
240 g Cream
100 g Egg yolks
50 g Sugar
20 g Gelatin mass
300 g Mascarpone
240 g Pastry cream
300 g Chestnut paste
Making the chestnut mascarpone cream for the Mont-Blanc from Cédric Grollet Opéra, by Yohann CARON
Make a creme anglaise with the cream, egg yolks and sugar.
Add the gelatin mass and pour onto the mascarpone, pastry cream and chestnut paste.
Mix until it becomes homogenous.
Ingredients for the chestnut mixture
1 kg Chestnut paste
1 kg Chestnut cream
100 g Water
Making the chestnut mixture for the Mont-Blanc from Cédric Grollet Opéra, by Yohann CARON
Mix the chestnut paste and cream in the Alphamix and add the water.
Ingredients for the blackcurrant marmalade
1250 g Frozen blackcurrants
150 g Blackcurrant purée
100 g Sugar
100 g Powdered glucose
7 g Pectin NH
7 g Tartaric acid
Making the blackcurrant marmalade for the Mont-Blanc from Cédric Grollet Opéra, by Yohann CARON
In a large saucepan with a little olive oil, sauter the blackcurrants and deglaze with the juice and leave to compote over low heat.
When well compoted, add the sugar, powdered glucose, pectin and tartaric acid and boil for 1 minute.
Mix and set aside.
Ingredients for the vanilla Chantilly
500 g Cream
100 g Mascarpone
4 Vanilla beans
55 g Sugar
20 g Gelatin mass
Making the vanilla Chantilly for the Mont-Blanc from Cédric Grollet Opéra, by Yohann CARON
Heat some of the cream with the gelatin.
Add the remaining ingredients and mix with the Alphamix
After having baked the tart base and almond cream, add dots of blackcurrant marmalade, chestnut mixture and vanilla cream.
Add some candied chestnuts
Whip the Chantilly and smooth this over the tart.
Then, with the remaining chestnut mascarpone cream, whip for a few minutes in a stand mixer, then with a pastry bag, pipe on the top of the cake.
To finish, add a candied chestnut in the center of the tart and taste.