Sweet Potato Mont Blanc
Sweet Potato Mont Blanc

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, sweet potato mont blanc. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Enjoy the exquisite Mont Blanc with Japanese sweet potato! I bet you'll wonder if this is really sweet potato. How to Make Sweet Potato Mont.

Sweet Potato Mont Blanc is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Sweet Potato Mont Blanc is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook sweet potato mont blanc using 26 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Sweet Potato Mont Blanc:
  1. Make ready For the sponge cake:
  2. Take 90 grams Cake flour (Sifted at least twice)
  3. Make ready 3 Egg (room temperature)
  4. Take 90 grams Sugar
  5. Prepare 30 grams Butter
  6. Get 1 tbsp Milk
  7. Make ready Sweet potato cream:
  8. Make ready 300 grams, after peeling the skin thickly Sweet potato
  9. Make ready 40 grams ★Sugar
  10. Make ready 25 grams ★Butter
  11. Prepare 100 ml Milk
  12. Get 1 Egg yolk
  13. Get 130 ml Heavy cream
  14. Take 1 dash Vanilla extract
  15. Get Sweet potato paste:
  16. Make ready 200 grams, after peeling the skin thickly Sweet potato
  17. Prepare 80 ml Milk
  18. Get 3 tbsp ☆Sugar
  19. Prepare 10 grams ☆Butter
  20. Take 3 tsp Unsweetened cocoa powder (You can leave this out)
  21. Make ready Chantilly Cream:
  22. Prepare 200 ml Heavy cream
  23. Make ready 1 1/2 tbsp Sugar
  24. Take 1 dash Vanilla extract
  25. Prepare Toppings:
  26. Get 1 Topping of your preference

Mash the just steamed and peeled sweet potato until smooth. Bring the cream to a boil, and add into the mashed sweet potato puree. Hey guys my name is Jessica and making sweets is my passion! Today I made these purple sweet potato Mont Blanc pastries.

Instructions to make Sweet Potato Mont Blanc:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Adjust the firmness of the sweet potato cream with cream. The photo shows 130 ml. (It was possibly a little too soft…)
  12. 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.
  13. 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.
  14. I decorated the tops with powdered sugar.
  15. A cross-section looks like this.
  16. This is a dome-shaped sweet potato Mont Blanc using a 16 cm diameter sponge cake.

Subscribe to me to learn how to make simply adorable desserts based off of animes, japanese characters, and more! ^_^. Mont-blanc Tartモンブランのタルトwhipped cream + chocolate marron + tart with malonic cream rich flavor. 風味豊かなマロンク I've only made a Mont Blanc once in my life, and it was the original. Now that I'm back from Paris and want to challenge myself, I thought of ways I could improve upon my. Their Sweet Potato Mont Blanc is a case in point - a collision of Asian flavours with French intricacy. The sweet potatoes are steamed, mashed, passed through a fine sieve with a fair bit of elbow grease and gently folded into softened butter that has been whipped to a The whole concoction was yummy, crunchy, creamy, rich and not cloyingly sweet as the traditional chestnut Mont Blanc sometimes is.

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