Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, strawberry mont blanc shortcake. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Great recipe for Strawberry Mont Blanc Shortcake. The Sweet Potato Mont Blanc Shortcakethat I made in the fall was really popular, so I decided to make a spring-type strawberry cake. Since the spongecake batter is soft and sticky, please make sure to line the mold with parchment paper.
Strawberry Mont Blanc Shortcake is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Strawberry Mont Blanc Shortcake is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have strawberry mont blanc shortcake using 18 ingredients and 23 steps. Here is how you can achieve it.
The ingredients needed to make Strawberry Mont Blanc Shortcake:
- Get Creme Chantilly (whipped cream):
- Get 140 grams Heavy cream
- Take 15 grams Sugar
- Make ready Syrup
- Get 30 grams Water
- Make ready 10 grams Sugar
- Make ready 3 Strawberries for the filling
- Make ready Strawberry Cream
- Take 80 grams Creme Chantilly
- Make ready 40 grams Strawberries
- Take 3 ml Lemon juice
- Make ready 10 grams Sugar
- Take Sponge Cake
- Make ready 1 Egg
- Make ready 40 grams Caster sugar
- Get 30 grams Cake flour
- Get 1 tbsp Milk
- Prepare 10 grams Butter
Great recipe for Raspberry Cheese Mont Blanc Shortcake. This is my third Mont Blanc Shortcake recipe. When I want to make a small, savory shortcake using a mont blanc piping tip and lots of cream, I always use this cake. This time, I had some frozen raspberries in the freezer and used some cheap.
Instructions to make Strawberry Mont Blanc Shortcake:
- Make the spongecake. Add the egg white to a bowl. Add the sugar little by little while whipping well with a hand mixer.
- Switch to a rubber spatula and mix in the egg yolk all at once.
- Add in the sifted powdered ingredients in 4-5 batches. Cut in with a rubber spatula to mix. Add the next batch before the powder completely disappears from the previous batch.
- Heat up the milk and butter together in the microwave. Add a small amount of the batter from Step 3 and mix it in.
- Return Step 4 into the bowl and mix it in well. The batter is ready once a ribbon dangles from the spatula when lifted.
- Line a pound cake mold with parchment paper and add the mixture. Knock it against the counter 2-3 times to release air bubbles. Bake for 20-25 minutes in a 170°C oven.
- As soon as it has finished baking, drop it from a high place to release air bubbles. Remove it from the mold and turn it upside down, with the parchment paper still intact, to cool.
- Remove the browned surfaces on the top and bottom with a knife.
- Slice into 3 equal pieces. Since it's a pound cake mold, I think it's easy to slice. Cut them pretty thinly.
- Whip together the ingredients for the creme Chantilly in a bowl. Take out 80 g from the strawberry cream.
- Put the syrup ingredients in a container and heat up in the microwave to dissolve the sugar. Set aside to cool.
- On the slice of spongecake that will be used for the bottom, spread on syrup with a paintbrush and coat with a little bit of Step 10. Place the center slice of cake on top and spread with more syrup.
- Coat with some cream, put on 4-5 slices of strawberries. Cover with enough cream to hide the strawberries and top with the last layer of spongecake.
- Spread on some syrup, spread on some cream, and chill in the refrigerator.
- Make the strawberry cream. Mix together all of the ingredients except for the cream. Crush the strawberries or use a blender to create a strawberry puree.
- Strain the strawberries. Grind the strawberries with a spoon so that only the seeds are left behind. (If you don't strain it, I think the seeds will get caught when piping the mont blanc.)
- Mix in the cream and you have a strawberry cream. Whip until thick.
- Put in a piping bag with a mont blanc piping tip and pipe out the topping. Chill in the refrigerator.
- Once cooled, cut off a small amount from either end and cut into 5 pieces. Decorate however you want and it's finished!
- Here is a sweet potato version: https://cookpad.com/en/recipes/170951-sweet-potato-mont-blanc-shortcake
https://cookpad.com/us/recipes/170951-sweet-potato-mont-blanc-shortcake
- Here is a raspberry version: https://cookpad.com/en/recipes/170975-raspberry-cheese-mont-blanc-shortcake
https://cookpad.com/us/recipes/170975-raspberry-cheese-mont-blanc-shortcake
- Here is a Matcha and Adzuki Bean version: https://cookpad.com/en/recipes/170738-matcha-chocolate-adzuki-mont-blanc-shortcake
https://cookpad.com/us/recipes/170738-matcha-chocolate-adzuki-mont-blanc-shortcake
- Here is a chocolate version: https://cookpad.com/en/recipes/170952-orange-chocolate-mont-blanc-shortcake
https://cookpad.com/us/recipes/170952-orange-chocolate-mont-blanc-shortcake
The Sweet Potato Mont Blanc Shortcakethat I made in the fall was really popular, so I decided to make a spring-type strawberry cake. Since the spongecake batter is soft and sticky, please make sure to line the mold with parchment paper. Strawberry Mont Blanc Shortcake Recipe by cookpad.japan. Great recipe for Strawberry Mont Blanc Shortcake. The Sweet Potato Mont Blanc Shortcakethat I made in the fall was really popular, so I decided to make a spring-type strawberry cake.
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