Mont Blanc Crepe Cake Recipe

Name: Mont Blanc Crepe Cake
Prep time: 100 min
Total time: 100 min
Yield: 6
Cuisine: Korean
Ingredients: 220g Boiled chestnuts; 120g Water; 30g Sugar; 30g Honey; 3 Eggs; 35g Sugar; 0.5g Salt; 2g Vanilla extract; 150g Cake flour; 370g Milk; 50g Melted unsalted butter; Whipped chestnut cream (300g whipping cream + 20g sugar + 100g chestnut Paste); 200g Chestnut paste; 10g Sugar; 30g Unsalted butter; 100g Whipped cream (whipped up 50%)

by Cooking Tree 2020-05-12

written by Cooking Tree Published: 2020-05-12Updated: 2022-05-16

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I made a crepe cake covered with balm cream ~
After boiling it, add it with sugar and honey, boil it with water and make a paste so that it is not too sweet ~

The crepe sand cream also contains chestnut paste, and the flavor of the chestnut is felt a lot

You don’t have to use the chocolate sponge cake sheet below, but it has a sense of color and stability, so it’s good for cutting and moving the cake

I squeeze the brown chestnut cream and sprinkle sugar powder, so it looks like a snow-capped mountain.

I made it by adding steamed chestnuts and it was better because it had a healthier and milder taste.

Mont Blanc Crepe Cake
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Rating: 3.1/5
( 14 voted )

Serves: 6 Prep Time: 100 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

220g Boiled chestnuts
120g Water
30g Sugar
30g Honey

3 Eggs
35g Sugar
0.5g Salt
2g Vanilla extract 
150g Cake flour
370g Milk
50g Melted unsalted butter

Whipped chestnut cream (300g whipping cream + 20g sugar + 100g chestnut Paste)

200g Chestnut paste 
10g Sugar
30g Unsalted butter
100g Whipped cream (whipped up 50%)

Instructions

Grind the cooked chestnuts and water finely with a blender, put in a saucepan, add sugar and honey, boil until the moisture is gone, and cool.
Add sugar, salt, and vanilla extract to the egg, mix it, sift the flour, add a little milk and mix.
Add all the remaining milk, mix, add the melted unsalted butter, filter through a sieve, and rest for 30 minutes in the refrigerator.
Pour crepe dough over low heat over low heat, spread wide, and when air bubbles rise, turn over and cook slightly, cool, and cut into 15cm frames.
Put the chocolate sponge cake sheet cut into 15cm on the turning plate, add sugar and chestnut paste, apply whipped cream, crepe, and apply the cream.
Repeat the stacking, clean the side cream, and put it in the refrigerator.
Add sugar and soft, unsalted butter to the chestnut paste, mix with 50% whipped fresh cream, mix, and put in a blanc bag with mont blanc pods.
Squeeze the cream on the outside of the cake, decorate the chestnuts and sprinkle with sugar powder to finish.

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