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Flora Shedden recipe: Mont Blancs

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

Published: January 8, 2016
Categories: ,

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.

Modern Scottish recipe: Roast salmon with wilted spinach and Old Pulteney whisky cream reduction

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 and follow Flora on Twitter @florashedden

Drink recipe: Cadbury Creme Egg Frappuccino


  • 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
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