Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, sweet potato mont blanc. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Let's make the Sweet Potato Mont Blanc. Place the sweet potato cream in a thick pastry bag with a mont blanc nozzle. You can also substitute a small plain nozzle instead.
Sweet Potato Mont Blanc is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Sweet Potato Mont Blanc is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook sweet potato mont blanc using 26 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Sweet Potato Mont Blanc:
- Take For the sponge cake:
- Get 90 grams Cake flour (Sifted at least twice)
- Take 3 Egg (room temperature)
- Prepare 90 grams Sugar
- Prepare 30 grams Butter
- Get 1 tbsp Milk
- Make ready Sweet potato cream:
- Prepare 300 grams, after peeling the skin thickly Sweet potato
- Make ready 40 grams ★Sugar
- Make ready 25 grams ★Butter
- Get 100 ml Milk
- Prepare 1 Egg yolk
- Get 130 ml Heavy cream
- Take 1 dash Vanilla extract
- Prepare Sweet potato paste:
- Get 200 grams, after peeling the skin thickly Sweet potato
- Take 80 ml Milk
- Take 3 tbsp ☆Sugar
- Make ready 10 grams ☆Butter
- Make ready 3 tsp Unsweetened cocoa powder (You can leave this out)
- Prepare Chantilly Cream:
- Take 200 ml Heavy cream
- Make ready 1 1/2 tbsp Sugar
- Prepare 1 dash Vanilla extract
- Prepare Toppings:
- Make ready 1 Topping of your preference
Once you are able to make a delicious sponge cake, the rest is easy. The sponge cake batter is soft and sticks easily, so. Purple Sweet Potato Mont Blanc Tart I found purple sweet potatoes at a highway rest stop store, and I bought them thinking maybe I could try using them in a Mont Blanc tart. The flavor of the purple sweet potatoes was no different from regular sweet potatoes, so I kept the recipe the same as if I'd been using regular sweet potatoes.
Steps to make Sweet Potato Mont Blanc:
- Bake the sponge cake. While the cake is still warm, remove from the cake tin and place it upside down in a plastic bag. This is to make it moist with the steam that develops. Still in the bag, place in the freezer to freeze.
- When the sponge hardens, cut it into about 1 cm pieces. Cut out circles with a circular mold (use a shape of about 4~5 cm in diameter). Cover with plastic wrap and refrigerate.
- Remove the skin of the sweet potato. For the cream and the paste you should have a total of 500 g prepared. It's easiest to use two pots and add 200 g and 300 g consecutively.
- Submerge in water and remove any scum. This will involve changing the water a few times. I change the water between giving the baby milk.
- Boil the sweet potato. The 200 g portion will boil quicker so make sure they are both sufficiently soft before placing in a colander and removing any liquid. Using a blender or the like to create a smooth paste.
- Add the ☆ ingredients to Step 5 and when smooth, return to the pot. Add milk in small increments while heating. Prevent from scorching by stirring continuously with a spatula.
- Place the softened, boiled potato to make the cream in a colander and, as in Step 5, blend to a paste. Add the ★ ingredients and return to the pot after mixing.
- Add a little of the designated milk to Step 7 and mix, then heat. Add the remaining milk and, taking care not to scorch the mixture, keep mixing until thoroughly heated.
- Add sugar and vanilla extract to chilled cream and whip until stiff. Be careful not to over-whip, as the cream will form a lumpy, unpleasant texture.
- On a cutting board or the like, lay out the cake from Step 2 and in the center of each, spread out a dollop of the paste. Add Step 9 to a piping bag and squeeze around the paste. The photo here shows the dome in progress.
- Adjust the firmness of the sweet potato cream with cream. The photo shows 130 ml. (It was possibly a little too soft…)
- Swirl the sweet potato cream twice around the edge of Step 10's sponge and then pipe the cream into the shape of your choice. If the center of the mound is higher, it'll look cuter.
- After letting them firm in the freezer for a little, place the cakes into paper cups or the like. Decorate with your choice of topping and you're done. This is topped with sweetened boiled sweet potato and mint.
- I decorated the tops with powdered sugar.
- A cross-section looks like this.
- This is a dome-shaped sweet potato Mont Blanc using a 16 cm diameter sponge cake.
But will be posting up recipes for some of the classes which I thought last couple of weeks. Swirly whirly mont blanc, a popular French dessert, this time purple with sweet potato. The sweet potato are piped on a light and airy meringue base without sponge cake which is different from the traditional one. It takes abit of effort. the original Mont Blanc calls for chestnut, but chestnuts are not that widely available and not many people appreciate chestnuts in desserts (ok like who likes sweet potato in a dessert anyway haha ) So I picked the sweet potato version instead of the original one. Their Sweet Potato Mont Blanc is a case in point - a collision of Asian flavours with French intricacy.
So that is going to wrap this up for this special food sweet potato mont blanc recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
