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Home > Las recetas > Las dulces > Mont Blanc and Provencial Ingot

Mont Blanc and Provencial Ingot

By Jean-Michel Perruchon

  
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 Molds used :

Flexipan® Ingot with cavity
Ref. FP 1148

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Recipe for 12 portions 

   

1-Almond sweet sugar dough


• 155 g butter
• 75 g brown sugar
• 1 pinch of salt
• 25 eggs
• 90 g almond powder (grilled 10 minutes in the oven at 180°C)
• 160 g flour

• 8 g baking powder


Using the paddle, mix the creamed butter, brown sugar and salt. Stir in the eggs, the grilled almond powder and the sifted flour with baking powder. Keep in the refrigerator for 2 hours. Spread in between 2 very thin rulers of 5 mm thick and cut rectangles of 13 cm by 4.5 cm wide. Let rest in the refrigerator and bake in a convection oven at 160°C for about 15 minutes. Store in a dry place for assembly. 


3- Chestnut cream


• 75 g milk
• 40 g egg yolks
• 5 g granulated sugar
• 30 g  gelatin mix
• 225 g chesnuts paste
• 75 g chesnuts puree

• 10 g St James rum 54%V


Cook like an Anglaise the milk, egg yolks and granulated sugar at 85 °C, stir in the melted gelatin mix, then mix. Pour in the mixer fitted with the paddle, over the chesnut puree and paste, stir in the rum and store in the fridge for about 2 hours.



5- Chocolate spraying

• 250 g cocoa butter
• 250 g  coating milk chocolate 38%

 Melt at 35 - 38°C. Spray using a chocolate spraying gun.
   2-Almond meringue

• 100 g egg whites
• 150 g granulated sugar
• 50 g almond powder

In a water bath, heat the egg whites with the granulated sugar to 60°C. Then beat until completely cooked and stir in the almond powder. Pipe with a pastry bag fitted with a plain tip, out rectangles of 10 cm long by 3 cm wide. Bake in a convection oven at 110 °C for about 1 hour.

4- Apricot cream
 

• 100 g apricot puree
• 40 g butter
• 90 g eggs
• 80 g granulated sugar
• 28 g gelatin mix
• 15 g apricot extract
• 150 g whipped cream

 
In a saucepan, bring to 90°C, the apricot puree, butter, eggs and granulated sugar. Stir in the melted gelatin apricot extract. Quickly cool down, when cold fold in the whiped cream and set aside for assembly.


6- Apricot sauce for decoration

• 250 g apricot puree
• 50 g granulated sugar
• 42 g gelatin mix

Mix the apricot puree with the granulated sugar, stir in the melted gelatin. Set aside for the decoration. 


Assembly


In a Flexipan® ingot with cavity mold, pipe out using a pastry bag fitted with the "nest" tip "Mont Blanc", the hard chetnut cream on the sides and in the bottom of the Flexipan® mold and deep freeze. Fill with apricot cream and place an almond meringue bar and finish with the remaining of the chestnuts cream. Deep freeze once again.

Finition/ Decoration

Remove the chestnut apricot ingots from mold, over the almond sweet dough bars. Spray the bars with the chocolate spray and finish the decoration with apricot sauce in the center and decorate with a small piece of dry apricot and "confit" chesnuts lightly coated with neutral glaze.