In the first of our weekly recipes from the Great British Bake Off star, Flora Shedden gives us this wonderful recipe for Mont Blancs

  • 45
  • 12
  • Medium
I have never believed in a full lifestyle overhaul at this time of year. I have a few days of giddy excitement, trying to guess what on earth the New Year will bring, and a minimal list of changes I will consider, but they never make way for the “New Me” mentality. Mostly I am quite happy to potter around the kitchen in January. Making the most of leftovers of and the amazing citrus that floods into the shops. This recipe is perfect for leftover chestnuts, which for some reason or other we always have around the house after the tree is down and guests all gone. They make for lovely little puddings or a posh afternoon tea, and will see you through the deepest and darkest of days. I promise.

Ingredients

  • For the biscuits base:
  • 125g caster sugar
  • 150g softened unsalted butter
  • 175g plain flour
  • For the filling:
  • 150g double cream
  • 150g white chocolate
  • 1 tsp vanilla bean paste
  • For the chestnut puree:
  • 200g cooked and peeled chestnuts
  • 2 tbsp honey
  • 2-4 tbsp double cream
  • To finish:
  • 75-100g roughly chopped nuts, chestnuts, almonds or hazelnuts are best
  • dark chocolate

Method

1 Begin by making the biscuit base. Pre heat the oven to 180C. Using an electric hand whisk cream the butter and sugar together until light and fluffy.

2 Add the flour and whisk again for a few moments until the mix resembles fine breadcrumb. Tip out into a lined tin (roughly 18cm x 32cm but its not crucial).

3 Press down gently with your hands until flat all over but being careful not to compact the mix too much – this will ruin the melt in the mouth consistency you are after.

4 Bake for 20-25 minutes or until golden brown. Allow to cool for 2 minutes then cut out 12 discs using a 5cm round cutter. Set aside to cool.

5 For the filling melt the white chocolate very gently, either in a microwave or over in a bowl over hot water. All to cool for a few moment once melted. Softly whip the cream and vanilla until it just holds it shape.

6 Slowly fold the cooled chocolate into the cream being careful not to over mix – it should be fairly stiff however. Once smooth transfer into a piping bag and pipe rounds on top of each biscuit disc, leaving a 3mm border all round. Place in the fridge for 15 minutes to set.

7 For the chestnut puree, blitz the chestnuts in a food processor for five minutes until it has become a fine powder. Add the honey and cream and blitz again. Add a little more cream if it looks too thick – it should be spreadable.

8 Once smooth transfer into a second piping bag. Make a small snip to allow for a narrow piping nozzle. Spiral the chestnut puree over the white chocolate cream and biscuits in a fairly haphazard fashion – part of their charm is the imperfections.

9 Finish with the chopped nuts all around the edge and a curl (or grating) of dark chocolate.

Super Bario

• Find this and more recipes like it on Flora’s website www.florashedden.com/ and follow Flora on Twitter @florashedden

About The Author

Flora Shedden

Flora Shedden was a hugely popular semi-finalist on this year's Great British Bake Off and recently announced she would taking a year off from university to write a cookbook.

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About The Author

Flora Shedden

Flora Shedden was a hugely popular semi-finalist on this year's Great British Bake Off and recently announced she would taking a year off from university to write a cookbook.