Mission: Mont Blanc

I was handed a can of Chestnut Puree and was tasked to make something out of it. The first thing that came into mind was Mont Blanc, I reckoned the picture on the can played a part.

I did some extensive search on Google and adapted CannelleVanille's Mont Blanc recipe. OK technically, I only used her recipe for the Sable Breton and freestyled the rest. I accidentally clumsily added banana essence, hence I decided to go with the flow and add a slice of banana in the centre. 

Sable Breton
Adapted from cannellevanille

160 grams sugar
160 grams salted butter
4 egg yolks
zest of half an orange
1/2 vanilla bean
225 grams unbleached all purpose flour
15 grams baking powder

In an electric mixer, cream the butter and the sugar together. Add the egg yolks, vanilla bean and the orange zest. Add the flour and baking powder combined until it comes together. Cover the dough with plastic wrap and let it rest in the refrigerator for at least 2 hours.

Roll out to about 1/2″ thickness and cut 3″ circles with a round cutter. Place the circles in molds and bake at 350F for about 20 minutes or until golden brown

Assembling
Once the base is cooled, placed a banana at the centre.
Pipe whipped cream over the banana
Pipe the Chestnut cream over the whipped cream
Sprinkle some Sable Breton crumbs over
Enjoy :)

This is my version of Mont Blanc. I know it doesn't look appetizing but it taste pretty good. However, I thought the banana overpowered the chestnut flavour though and I wouldn't have added it in, if not for that silly mistake.

Anyways I ran out of Sable Breton and decided to make a parfait out of the remnants. Convenience and deliciousness, all in a cup! :)

Chestnut Cream Parfait