If you have chestnuts boiled in their skins, then definitely try making this Mont Blanc! It is that delicious. I used my own homemade boiled chestnut skins. When making the chestnut cream, it takes more effort than making the boiled chestnuts in their skins. Serve this at tea time to bring a smile to everyone's faces!The bit of rum might be what makes it taste like it came from a cake shop!If you are using a thin icing tip, make sure to pass the paste through a sieve.I used a tart crust this time, but you can of course use a sponge or butter cake base instead. Recipe by Mekete-

I wanted to eat mont blanc but the paste is so expensive. I wanted to make a simple yet gorgeous tart that could almost look shop-bought, so I filled this tart with mousse. For the mousse, I used milk jam that I had been given as a souvenir from Europe.The chocolate will prevent the tart from cooling.The sweet chestnuts I used were on sale. I bought 3 x 90 g bags and used 2 bags for paste and 1 bag for decoration.I don't have a food processor or hand mixer so I used a masher to crush the walnuts. If you have either of these though, feel free to use them instead, it'll make things much easier. Recipe by Megyumiruku

I used to make marron cream with candied chestnuts and heavy cream, but by blending sweet potatoes (mashed up with sweetened chestnuts), the cream became even more delicious.Using a spongecake batter brought out the flavor of the marron more than almond cream. The whipped cream in Step 7 is made by adding (100 ml heavy cream, 10 g granulated sugar), and whipping. For 20 cm [7.9 in] tart mold. Recipe by ko-ko

This is my favorite sweet. If you make the tart crust yourself instead of using a storebought one (which is expensive), this doesn't cost a lot to make! This sweet makes me so happy!This tasted good when I added minced chestnuts in sugar syrup, either ones in their inner skins or peeled ones, to the almond batter. I also tried making spun sugar decorations for the top as well by combining an equa amount of water and sugar and simmering it until it was a light caramel color, and drizzling it with a spoon into various shapes. The syrup hardens when it cools.f you don't pass the chestnut cream through a sieve, it may clog up the Mont Blanc piping tip, so be aware of that. That happened to me the first time I tried this... Recipe by noi mama chan

Toasted English muffin is tasty because of its crispy surface. Delicious sweet pototoes are in season, so I combined the sweet potato, chestnuts simmered with their skin and a cream made from nuts, sesame seeds and kinako. I spread the mixture on the muffin and toasted it.Each ingredient is so delicious, so even you just simply combine them, the result will be very tasty.You can use store-bought almond powder for the nut powder at Step 2. You can also use ground nuts. Recipe by Funwarishokora

I made a small Mont Blanc using white chocolate and strawberries.Chill the butter in the fridge right before use.It is difficult to whip the heavy cream after adding the white chocolate, so whip well while chilling in an ice bath.I used a Mont Blanc pastry nozzle, but you can use a star tip nozzle if you don't have one. For 16 cakes. Recipe by Akito mama

I thought about making a mont blanc with chocolate, but thought adding the chocolate separately might look better and more elaborate than simply mixing chocolate directly into the cream, so I came up with this method.Tempering - once melted, its difficult to cool chocolate back into a glossy state, so you must temper. To temper, chop chocolate and melt in a double boiler. Mix the chocolate to a temperature of over 34°C, and once melted, suspend the bowl over cold water until the temperature drops to below 27°C. Once again, put over warm water and mix until the temperature reaches approx. 32°C.When brushing the chocolate onto the baking paper in Step 4, brush it thickly over the connecting parts of the paper for a better finish. For 6 x 6 cm mont blancs. Recipe by Yukirinrin

I made a mont blanc from scratch starting from the boiled chestnut paste.When it is done, it would still be moist and delicious even when you chill it in the refrigerator overnight.The amount of cookies you can make with the ingredients is more than enough. You can add cocoa or vegetable powder to the remaining cookie dough after cutting out the cookies for the bottom, and bake delicious cookies too. Recipe by cocoko

The Mont Blanc season is almost over, but I finally bought Mont Blanc nozzles! I saw these cute cakes in the cake shop and bought sweet potatoes from the market and copied their presentation in an easy way.I wanted to cut down on the calories so as an amateur, I used milk and just a little bit of sugar. Instead of cream, it's sweet potato. But you can mix the matcha into any Mont Blanc cream you like! If the whipped cream is too soft or there's too much of it, the shape will collapse! Recipe by Marrietty

I haven't used a mont blanc piping tip yet, so I decided to try it.I used a small type of mont blanc piping tip.I used simmered chestnuts, but you can use candied chestnuts, too.Cut the cake after the cake has completely cooled. For 28 x 28 cm [11.0 x 11.0 in] baking sheet. Recipe by nyonta

When I was thinking about making a chocolate shortcake, I wanted to add strawberries for the filling, but they weren't in season. So I decided to use chocolate, which is available year round, and oranges, which pairs well with chocolate.Before using the oranges, gently pat dry with a paper towel.If you take too long to whip the chocolate cream, it will become flat, so work quickly. Because of this, you should prepare the piping bag and cut the oranges ahead of time. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by nyonta

I made this for my Mont-Blanc-loving mom's birthday.This time, I used the All-Purpose Cream Chestnut Paste that I had frozen beforehand.It's pretty hard to cut the cake after decorating the Mont Blanc cream on top, so I piped the cream after cutting the cake first. Recipe by Panko625