An awe-inspiring mountain of delicate chestnut ribbons.Gather Journal Chestnut Mont Blanc
The perpetually snow-capped peaks of this dessert’s namesake, the highest mountain in the Alps, are recast on the plate as a mound of sweetened chestnut ribbons—truly, a sight to behold.
makes 6 individual pastries
Preheat oven to 400°F. Butter and flour a standard 6-muffin tin.
Cakes: Beat granulated sugar and 2 Tbsp chestnut paste with an electric mixer until smooth and light. Add 3 Tbsp butter and beat until fluffy. Beat in egg and almond extract. Slowly beat in flour and a pinch of salt until combined. Spoon into tin, about 2 Tbsp in each well.
Bake until set with darker edges, 9 to 11 minutes. Cool completely on a rack.
Chestnut Strands: Beat together remaining chestnut paste (about 1½ cups), confectioners sugar, and vanilla until pale and fluffy. Beat in remaining 2 Tbsp butter until smooth. Transfer all but 2 Tbsp to a piping bag fitted with a multi-opening or spaghetti-style piping tip (we like Wilton/Ateco 134 or 234). Chill until ready to serve.
Melt chocolate in a small bowl set over simmering water or carefully in a microwave until just melted. Stir in reserved 2 Tbsp chestnut mixture. Cool to room temperature. Spoon or pipe about 1 Tbsp chocolate filling onto each cake and pipe over with strands of chestnut.