Sorry for the lack of updates but have been quite busy in May and probably the next 2 months too! But will be posting up recipes for some of the classes which I thought last couple of weeks. Incase you haven’t know (Well, I don’t think you’d know since I haven’t mentioned before), I have been conducting demo classes in Jaya Grocer in Intermark and Empire Subang on Sundays and Saturdays respectively. Not every weekend but most.
So, this purple sweet potato mont blanc was taught yesterday in Jaya Grocer, Intermark KL. Now bear in mind, all these are free demo where anyone can join in. Of course I am paid to teach but you don’t have to pay to learn. So after couple of months teaching, I tend to run out of ideas, it needs to be within 1 hour. something not too much of waiting time. something pretty, something that don’t need to be chilled to set too long before serving. So alot of them are small cakes, pastries and small tarts / pies.
Much to contrary beliefs, Mont Blanc is not THHHAAT difficult to make. It takes abit of effort. the original Mont Blanc calls for chestnut, but chestnuts are not that widely available and not many people appreciate chestnuts in desserts (ok like who likes sweet potato in a dessert anyway haha ) So I picked the sweet potato version instead of the original one.
Plus, it looks prettier anyway. Naturally purple without any addition of colouring.
So come that day of demo….. NO ONE knows what the heck is a Mont Blanc. Did I put too much hope on people would at least have heard of or seen it ? No. sigh. ok lah Mont blanc is a mountain. It’s also a pen. and also a dessert. I’m at least hoping my next crowd (in Subang) would know what this is :/
So here’s the recipe. It’s quite simple if you look at it. I used a Wilton Tip no.7 to pipe them. I used a multi opening one but I find it too fine, hence it’s hard to build height. Does anyone know which tip is used to make the creme for Mont Blanc ?
- 120g sugar
- 120g salted butter
- 3 egg yolks
- ½ tsp vanilla bean paste
- 170g all-purpose flour
- 2 tsp baking powder
- 500g purple sweet potato, peeled and steamed
- 200g unsalted butter, softened
- 2 tsp vanilla bean paste
- 100ml whipping cream, whipped
- 150g whipping cream
- 1 tbsp sugar
- ¼ tsp vanilla bean paste
- Pistachio nuts
- Snow Powder / Icing Sugar
- In an electric mixer, cream the butter and the sugar together.
- Add the egg yolks and vanilla bean paste. Add flour and baking powder combined until it 3. comes together. Cover the dough with plastic wrap and let it rest in the refrigerator for 30 mins.
- Roll out to about ½" thickness and cut 3" circles with a round cutter. Place the circles in molds and bake at 175C for about 18 minutes or until golden brown.
- Combine the sweet potato puree, butter and vanilla bean paste and mix.
- Press the cream through a fine sieve to remove any remaining large puree chunks.
- Fold in whipped cream.
- Combine above all in a mixing bowl, whip till soft peaks form.
- Pipe some creme chantilly onto the middle of a sable breton base.
- Place the sweet potato cream in a piping bag with a round tip and pipe the cream on top of the breton and creme chantilly.
- Dust with snow sugar, top with pistachio. Serve immediately.