Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, sweet potato mont blanc. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Sweet Potato Mont Blanc is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Sweet Potato Mont Blanc is something which I have loved my whole life. They are fine and they look wonderful.
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.
To get started with this recipe, we must prepare a few components. You can have sweet potato mont blanc using 26 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Sweet Potato Mont Blanc:
- Make ready For the sponge cake:
- Get 90 grams Cake flour (Sifted at least twice)
- Take 3 Egg (room temperature)
- Get 90 grams Sugar
- Make ready 30 grams Butter
- Make ready 1 tbsp Milk
- Make ready Sweet potato cream:
- Make ready 300 grams, after peeling the skin thickly Sweet potato
- Prepare 40 grams ★Sugar
- Get 25 grams ★Butter
- Prepare 100 ml Milk
- Get 1 Egg yolk
- Make ready 130 ml Heavy cream
- Get 1 dash Vanilla extract
- Make ready Sweet potato paste:
- Prepare 200 grams, after peeling the skin thickly Sweet potato
- Prepare 80 ml Milk
- Prepare 3 tbsp ☆Sugar
- Prepare 10 grams ☆Butter
- Prepare 3 tsp Unsweetened cocoa powder (You can leave this out)
- Make ready Chantilly Cream:
- Get 200 ml Heavy cream
- Make ready 1 1/2 tbsp Sugar
- Take 1 dash Vanilla extract
- Prepare Toppings:
- Make ready 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:
- 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.
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.
So that’s going to wrap it up with this special food sweet potato mont blanc recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
