22.10.13

Mini Mont Blanc Pies




A tiny take on the classic dessert. Here small sweet shortcrust shells are filled with a melon-ball sized scoop of vanilla ice cream and topped with sweet chestnut puree (with a little help from a very clean garlic mincer'.


Ingredients
For the Shortcrust via taste.com

  • 250 g flour
  • 125 g butter (cold)
  • 60 g sugar
  • pinch of salt
  • 1 egg yolk
  • 1 tblsp ice cold water 


* This makes more than enough dough for quite some mont blancs, just freeze any leftover dough.







  • Vanilla ice-cream
  • Sweet chestnut puree
  • Icing sugar


Step 1


To ensure the pastry is nice and short make sure you don´t touch it too much, especially with warm hands. Which is why a food processor comes in handy. Put the flour,butter (cubed), sugar and a pinch of salt in the processor. Pulse a couple of times, until it is mixed and resembles moist sand. Now add the yolk and a spoon of cold water, pulse again. Check if the mixture sticks together, if it does not add another little bit of the ice cold water. Squeeze the mixture together still in the food-processor bowl, tip the dough directly onto a sheet of clingfilm and form a lump. Wrap in the cling and put into the refrigerator for 30 mins.


Once chilled you can roll out the dough. Again less is more so don´t roll it too long. I used a shotglass to cut out the circles. Place into the halve globe mould (if you don´t have one, just leave them as little round cookies).


They need 12-15 minutes in a 200 c oven. Once they start to go golden they are done. Turn them out onto a wire rack to cool.


Step 2


Use a melon-baller to get dainty little scoops of ice cream and place them into the shortcrust bowls. If you are making more than a couple, put them into the freezer so the ice scoops don't melt.



Step 3



Now it is time to add the sweet chestnut puree. If you can't find the little French pre-sweetened tins, you can add icing sugar and vanilla to plain chestnut puree. It helps to have the puree ice cold so it doesn't melt the ice cream. Put a teaspoon of puree and place in a squeaky clean garlic mincer. Press down so the puree comes out in spaghetti like strings. 


Dust with icing sugar and serve immediately, you can also keep them in the freezer.



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