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The Best Vegan Pastry Dessert | Mont Blanc | Vegan Desserts Made Easy | The Vegan Pastry 

The Vegan Pastry
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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.
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 now is Japan, where you can find it in any pastry shop.
Vegan Mont Blanc - Components
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.
▼ INGREDIENTS ▼
✪ ALMOND SPONGE BASE
■ 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
✪ CHESTNUT 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
✪ VEGAN MERINGUE
■ 190gr Aquafaba
■ 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
✪ DESSERT CREATION
■ 500 gr Plant-Based Whipped Cream
■ Powder Sugar to sprinkle on top
The ingredients are for 6 Mont Blanc Desserts
Baking Rings 8 cm / 3.1 inch
✪ Let us know what you think about it. Is there any Dessert you want us to make a video about? Let us know in the comment section✪
New Step By Step Video Dessert Recipe Every Week

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7 июл 2024

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Комментарии : 12   
@kloewe6069
@kloewe6069 Год назад
I love that it's simple, I can't buy most vegan replacement products so having ingredients that I can make at home is super helpful- and also more healthy! Thank you 🙏💗
@patriziatartaglia2663
@patriziatartaglia2663 3 года назад
Delizia di castagne !!
@CarmenHernandez-bf5ie
@CarmenHernandez-bf5ie 3 года назад
Riquiiiiiiisimo,I'm ready to eat all of them
@nijinokanata111
@nijinokanata111 Год назад
Always saw the mont blanc in dessert cases and thought I'd never be able to try it. Thank you!!!
@carmengalan894
@carmengalan894 3 года назад
Espectacular😍👌
@lunaterauchi3659
@lunaterauchi3659 2 года назад
I grew up eating mont blanc and made this for my friends and family - AND IT WAS EXQUISITE! Thank you!❤
@rachelrothstein7548
@rachelrothstein7548 2 года назад
This looks so good! Some questions: can I use almond meal or almond flour for the ground almonds? What other type of sugar can I use in place of the beetroot sugar? Thanks so much.
@Stephen_Strange
@Stephen_Strange Год назад
Got to the stage of creaming the Chestnuts, and was blending them up in the food processor and I started smelling the motor! It was tough work. Then I realised, I hadn't put the milk in. 🤣😂😅😆🤪
@federicocelia2417
@federicocelia2417 Год назад
Hope it's still working. :(
@Stephen_Strange
@Stephen_Strange Год назад
@@federicocelia2417 Thanks - I added some cream and a little water, got it supple enough to pipe and yes, it was delicious! My 'Silver Machine' is still working well, after the rest! lol
@paulknowles
@paulknowles Год назад
Made the meringue yesterday, had the oven on at 100 degrees as per the instructions. At 2.5 hours the bottom of the meringue was still soft so I checked again at 3 hours, but it was still the same. Another hour and still the same, at which point I turned the oven off and left in overnight (I’ve made egg meringue this way many times). This morning all the meringues have stuck to the grease proof paper. What went wrong?
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