Matcha + Christmas = Trees!
Sweet Potato Mont Blanc is a twist to the traditional Chestnut mont blanc.
It is something different and you would be surprise how it taste, not in a bad way..lol!
Now lets go to the recipe!
Infographic will be updated soon~
Christmas Tree Mont Blanc
Yields 6 servings
Ingredients
Sponge:
34g (1/3 cup) Cake flour, sifted
15g (2 tbsp) Cocoa powder, sifted
2g (1/2 tsp) Baking powder
2 Extra Large eggs, separated
50g (4 tbsp) Granulated sugar
15g (1 tbsp) Milk
2.5ml (1/2 tsp) Vanilla extract
Matcha cream:
100g (1/2 cup minus 2 tbsp) Heavy cream
250g (8.8 oz) Sweet potato
20g (2 tbsp) Granulated sugar
9g (3 1/2 tsp) Matcha powder
Tuile:
1 Large egg white
30g (3 tbsp) Granulated sugar
30g (1/4 cup) AP Flour
30g (2 tbsp) Butter, melted
2.5ml (1/2 tsp) Vanilla extract
White candy coating
Matcha powder, sifted
Crème Chantilly:
120g (1/2 cup) Heavy cream, cold
20g (2 1/2 tbsp) Icing sugar, sifted
2.5ml (1/2 tsp) Vanilla extract
100g Dark chocolate
7g Vegetable shortening
Sprinkles/ Dragees
Icing Sugar, for dusting
Method
Sponge
1. Preheat oven to 180°C (350°F)
2. Line a 17cm x 20 cm(7” by 8”) baking pan with parchment paper
3. Combine flour, cocoa powder and baking powder and sift it again
4. Beat egg whites and half of the sugar until stiff peaks form
5. In another bowl, beat the egg yolks and remaining sugar until the mixture is thick and pale
6. Add milk and beat to combine
7. Mix in flour mixture lightly until incorporated
8. Gently fold in 1/3 of the egg whites to lighten the batter
9. Fold in the remaining egg whites gently until just combine
10. Spread the batter on the pan evenly
11. Bake for 12 to 15 minutes, or until springy to touch
12. Let it cool, completely
Tuile
1. Preheat oven to 180°C (350°F)
2. Whisk egg white lightly to break it up a little
3. Add in sugar and whisk to frothy
4. Sift in the flour, add vanilla and mix in the melted butter
5. Spread batter over the stencil with an offset spatula
6. Bake for 9-10 min or until edged are golden brown
7. Let it cool completely
8. Melt white candy coating and sift in matcha powder
9. Coat both sides of the cooled tuile in a thin layer of candy coating
10. Let it set on a piece of parchment paper
Crème Chantilly
1. Combine heavy cream, icing sugar
2. Whip it to soft peaks and add in vanilla
3. Whip mixture into stiff peaks
4. Fill it in a piping bag with a star nozzle
5. Store it in the refrigerator until use
Matcha cream
1. Wash sweet potato and wrap them in dampened kitchen towels
2. Microwave for 6 min or until soft and then mash it with the sugar
3. Mix in the cream and sift in matcha powder
4. Push the mixture through a sieve to make it really smooth
5. Add more cream if the consistency is too hard to pipe
6. Fill it in a piping bag with a mont blanc nozzle
Assemble
1. Cut sponge cake with round cutters into relative size
2. Pipe a layer of Chantilly and sandwich another cake disc on top
3. Melt dark chocolate and shortening together
4. Pour the melted mixture over the sandwiched cake to glaze it
5. Adhere the circle tuile on top of the glazed cake
6. Cut leftover cake into small cubes and attach it above the tuile with Chantilly
7. Pipe Chantilly around the cake in a spiral motion above the tuile
8. Pipe matcha cream around the pyramid to build up into a tree shape
9. Decorate it with sprinkles and dragees and a star on top
10. Dust icing sugar above to make snowing effect
Tips
I. We made the tuile with meringue powder and water just to not waste an egg yolk, 1 egg white = 2 tsp meringue powder + 2 tbsp Warm water
II. You can make a traditional mont blanc with chestnut and almond base but you might use food colouring to adjust the colour for the tree effect
III. Dessert should be refrigerated if not eaten immediately
IV. If your sweet potato is not sweet enough, you can add more sugar to the cream
V. If you do not have a microwave, you can steam the sweet potato until soft
Yields 6 servings
Ingredients
Sponge:
34g (1/3 cup) Cake flour, sifted
15g (2 tbsp) Cocoa powder, sifted
2g (1/2 tsp) Baking powder
2 Extra Large eggs, separated
50g (4 tbsp) Granulated sugar
15g (1 tbsp) Milk
2.5ml (1/2 tsp) Vanilla extract
Matcha cream:
100g (1/2 cup minus 2 tbsp) Heavy cream
250g (8.8 oz) Sweet potato
20g (2 tbsp) Granulated sugar
9g (3 1/2 tsp) Matcha powder
Tuile:
1 Large egg white
30g (3 tbsp) Granulated sugar
30g (1/4 cup) AP Flour
30g (2 tbsp) Butter, melted
2.5ml (1/2 tsp) Vanilla extract
White candy coating
Matcha powder, sifted
Crème Chantilly:
120g (1/2 cup) Heavy cream, cold
20g (2 1/2 tbsp) Icing sugar, sifted
2.5ml (1/2 tsp) Vanilla extract
100g Dark chocolate
7g Vegetable shortening
Sprinkles/ Dragees
Icing Sugar, for dusting
Method
Sponge
1. Preheat oven to 180°C (350°F)
2. Line a 17cm x 20 cm(7” by 8”) baking pan with parchment paper
3. Combine flour, cocoa powder and baking powder and sift it again
4. Beat egg whites and half of the sugar until stiff peaks form
5. In another bowl, beat the egg yolks and remaining sugar until the mixture is thick and pale
6. Add milk and beat to combine
7. Mix in flour mixture lightly until incorporated
8. Gently fold in 1/3 of the egg whites to lighten the batter
9. Fold in the remaining egg whites gently until just combine
10. Spread the batter on the pan evenly
11. Bake for 12 to 15 minutes, or until springy to touch
12. Let it cool, completely
Tuile
1. Preheat oven to 180°C (350°F)
2. Whisk egg white lightly to break it up a little
3. Add in sugar and whisk to frothy
4. Sift in the flour, add vanilla and mix in the melted butter
5. Spread batter over the stencil with an offset spatula
6. Bake for 9-10 min or until edged are golden brown
7. Let it cool completely
8. Melt white candy coating and sift in matcha powder
9. Coat both sides of the cooled tuile in a thin layer of candy coating
10. Let it set on a piece of parchment paper
Crème Chantilly
1. Combine heavy cream, icing sugar
2. Whip it to soft peaks and add in vanilla
3. Whip mixture into stiff peaks
4. Fill it in a piping bag with a star nozzle
5. Store it in the refrigerator until use
Matcha cream
1. Wash sweet potato and wrap them in dampened kitchen towels
2. Microwave for 6 min or until soft and then mash it with the sugar
3. Mix in the cream and sift in matcha powder
4. Push the mixture through a sieve to make it really smooth
5. Add more cream if the consistency is too hard to pipe
6. Fill it in a piping bag with a mont blanc nozzle
Assemble
1. Cut sponge cake with round cutters into relative size
2. Pipe a layer of Chantilly and sandwich another cake disc on top
3. Melt dark chocolate and shortening together
4. Pour the melted mixture over the sandwiched cake to glaze it
5. Adhere the circle tuile on top of the glazed cake
6. Cut leftover cake into small cubes and attach it above the tuile with Chantilly
7. Pipe Chantilly around the cake in a spiral motion above the tuile
8. Pipe matcha cream around the pyramid to build up into a tree shape
9. Decorate it with sprinkles and dragees and a star on top
10. Dust icing sugar above to make snowing effect
Tips
I. We made the tuile with meringue powder and water just to not waste an egg yolk, 1 egg white = 2 tsp meringue powder + 2 tbsp Warm water
II. You can make a traditional mont blanc with chestnut and almond base but you might use food colouring to adjust the colour for the tree effect
III. Dessert should be refrigerated if not eaten immediately
IV. If your sweet potato is not sweet enough, you can add more sugar to the cream
V. If you do not have a microwave, you can steam the sweet potato until soft
Links to supplies :
Hope you guys enjoy this [ Recipe]
See you tomorrow for another episode of Christmas Countdown :)
xo D
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| Mont Blanc Piping Tip |
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| Circle Cutter Set |
Hope you guys enjoy this [ Recipe]
See you tomorrow for another episode of Christmas Countdown :)
xo D
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