Recipe: At Home Sweet Potato Mont Blanc

Janie Ortega

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Recipe: At Home Sweet Potato Mont Blanc Delicious, fresh and tasty.

Sweet Potato Mont Blanc. Discover Your Next Authentic Montblanc Piece Using our Official eBoutique. Discover the Iconic & Refined Styles of Montblanc. Let's make the Sweet Potato Mont Blanc.

First, cut out a piece of swiss roll about the size of your ramekin.

Place the cake into the ramekin.

You can also use your favorite type of sponge cake instead.

You can cook Sweet Potato Mont Blanc using 26 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Sweet Potato Mont Blanc

It’s of For the sponge cake:.
You need 90 grams of Cake flour (Sifted at least twice).
Prepare 3 of Egg (room temperature).
You need 90 grams of Sugar.
Prepare 30 grams of Butter.
Prepare 1 tbsp of Milk.
You need of Sweet potato cream:.
Prepare 300 of grams, after peeling the skin thickly Sweet potato.
Prepare 40 grams of ★Sugar.
Prepare 25 grams of ★Butter.
Prepare 100 ml of Milk.
It’s 1 of Egg yolk.
It’s 130 ml of Heavy cream.
Prepare 1 dash of Vanilla extract.
Prepare of Sweet potato paste:.
It’s 200 of grams, after peeling the skin thickly Sweet potato.
Prepare 80 ml of Milk.
Prepare 3 tbsp of ☆Sugar.
Prepare 10 grams of ☆Butter.
Prepare 3 tsp of Unsweetened cocoa powder (You can leave this out).
You need of Chantilly Cream:.
You need 200 ml of Heavy cream.
It’s 1 1/2 tbsp of Sugar.
Prepare 1 dash of Vanilla extract.
It’s of Toppings:.
Prepare 1 of Topping of your preference.

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.

Great recipe for Sweet Potato Mont Blanc.

My parents sent me plenty of sweet potatoes so I decided to try and make an intricate cake.

Quite a few sweet potatoes were used up just during the experimental phase.

Sweet Potato Mont Blanc instructions

Bake the sponge cake. While the cake is still warm, remove from the cake tin and place it upside down in a plastic bag. This is to make it moist with the steam that develops. Still in the bag, place in the freezer to freeze..
When the sponge hardens, cut it into about 1 cm pieces. Cut out circles with a circular mold (use a shape of about 4~5 cm in diameter). Cover with plastic wrap and refrigerate..
Remove the skin of the sweet potato. For the cream and the paste you should have a total of 500 g prepared. Its easiest to use two pots and add 200 g and 300 g consecutively..
Submerge in water and remove any scum. This will involve changing the water a few times. I change the water between giving the baby milk..
Boil the sweet potato. The 200 g portion will boil quicker so make sure they are both sufficiently soft before placing in a colander and removing any liquid. Using a blender or the like to create a smooth paste..
Add the ☆ ingredients to Step 5 and when smooth, return to the pot. Add milk in small increments while heating. Prevent from scorching by stirring continuously with a spatula..
Place the softened, boiled potato to make the cream in a colander and, as in Step 5, blend to a paste. Add the ★ ingredients and return to the pot after mixing..
Add a little of the designated milk to Step 7 and mix, then heat. Add the remaining milk and, taking care not to scorch the mixture, keep mixing until thoroughly heated..
Add sugar and vanilla extract to chilled cream and whip until stiff. Be careful not to over-whip, as the cream will form a lumpy, unpleasant texture..
On a cutting board or the like, lay out the cake from Step 2 and in the center of each, spread out a dollop of the paste. Add Step 9 to a piping bag and squeeze around the paste. The photo here shows the dome in progress..
Adjust the firmness of the sweet potato cream with cream. The photo shows 130 ml. (It was possibly a little too soft…).
Swirl the sweet potato cream twice around the edge of Step 10s sponge and then pipe the cream into the shape of your choice. If the center of the mound is higher, it'll look cuter..
After letting them firm in the freezer for a little, place the cakes into paper cups or the like. Decorate with your choice of topping and youre done. This is topped with sweetened boiled sweet potato and mint..
I decorated the tops with powdered sugar..
A cross-section looks like this..
This is a dome-shaped sweet potato Mont Blanc using a 16 cm diameter sponge cake..

The softness of the cream is important.

If it's too firm, it won't pipe out well.

Their Sweet Potato Mont Blanc is a case in point - a collision of Asian flavours with French intricacy.

I made a Christmas tree-shaped mont blanc with ingredients I picked up at the store, so I though that I could make a wreath using store-bought doughnuts.

I wanted to make a low-calorie dessert and so, although I don't know much.