Mont-Blanc

The Mont-Blanc is a dessert of sweetened chestnut purée pressed into fine vermicelli over a meringue base, crowned with whipped cream evoking the snow of the Alpine peak. Its definitive form, pairing chestnut vermicelli with Chantilly cream, took shape in nineteenth-century Paris. An autumn and winter piece of the French repertoire, it showcases the chestnut season across palace pastry windows and dessert trolleys.