Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, sweet potato mont blanc shortcake. One of my favorites. For mine, I’m gonna make it a bit tasty. 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 Shortcake is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Sweet Potato 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 components. You can have sweet potato mont blanc shortcake using 19 ingredients and 23 steps. Here is how you can achieve it.

The ingredients needed to make Sweet Potato Mont Blanc Shortcake:

1. Prepare Sweet potato cream
2. Make ready 100 grams Sweet potato
3. Prepare 15 grams Sugar
4. Prepare 15 grams Milk
5. Make ready 30 grams Creme Chantilly
6. Take 1/2 tsp Rum (optional)
7. Prepare 3 Candied chestnuts (wold in a bottle in the supermarkets)
8. Prepare Syrup
9. Make ready 30 grams Water
10. Get 10 grams Sugar
11. Get Creme Chantilly
12. Make ready 100 grams Heavy cream
13. Take 10 grams Sugar
14. Take Spongecake
15. Take 1 Egg
16. Take 40 grams White caster sugar
17. Prepare 30 grams Flour
18. Prepare 1 tbsp Milk
19. Get 10 grams Butter

Enjoy the exquisite Mont Blanc with Japanese sweet potato! I bet you'll wonder if this is really sweet potato. Place the sweet potato cream in a thick pastry bag with a mont blanc nozzle. You can also substitute a small plain nozzle instead.

Instructions to make Sweet Potato Mont Blanc Shortcake:

1. Make the spongecake. In a bowl, add the egg whites. While mixing with a hand mixer, add the sugar a little bit at a time until completely foamy.
2. Switch to a rubber spatula. Add the egg yolk and roughly mix in.
3. Divide the sifted flour into 4-5 batches and fold in. Avoid kneading. Just before the previous batch of flour is blended in, add the next batch.
4. Mix together the milk and butter. Heat up in the microwave. Add a little bit of the batter from Step 3 and mix.
5. Add the mixture from Step 4 into the bowl and mix well. The finished batter should drip like a ribbon.
6. Line the pound cake pan with parchment paper and pour in the batter. Hit the bottom of the pan 2~3 times to get rid of the air. Bake for 20-25 minutes in a 170℃ oven.
7. When it has finished baking, immediately drop the pan from a high place to get rid of the air. Remove from the pan upside down and cool without removing the paper.
8. Remove the darkened surfaces with a knife.
9. Slice into 3 even pieces. Since it's a pound cake shape, I think it will be easy to slice. It will be pretty thin.
10. Add the Creme Chantilly ingredients to a bowl and whisk. When foamy, add the 30 g of sweet potato for the Creme Chantilly.
11. Add the ingredients for the syrup in a container and microwave. Dissolve the sugar and set aside to cool.
12. On the bottom layer of sponge cake, use a brush to coat with the syrup. Then coat with heavy cream and place the middle sponge cake on top. Coat this layer with syrup.
13. Spread on some heavy cream and arrange 2 thinly sliced candied chestnuts. Put enough cream on to cover the chestnuts and top with the last sponge cake.
14. Coat with syrup, spread the heavy cream, and let cool in the refrigerator.
15. Make the sweet potato cream. Boil the potatoes in a pot until soft. While hot, add the sugar, milk, and rum. Mash together.
16. Strain with a net, or similar item. The potato paste is finished.
17. After the potato paste has completely cooled, add the creme chantilly and with a rubber spatula, mix well. The Mont Blanc cream is finished.
18. Attach a Mont Blanc decorating tip to a pastry bag and pipe a good amount onto the top of the cake. Cool in the refrigerator.
19. When it has cooled, cut from both ends. Decorate with powdered sugar and candied chestnut chopped into small pieces. It's finished.
20. This is the strawberry version: https://cookpad.com/en/recipes/170725-strawberry-mont-blanc-shortcake

https://cookpad.com/us/recipes/170725-strawberry-mont-blanc-shortcake

1. This is a raspberry cheese version: https://cookpad.com/en/recipes/170975-raspberry-cheese-mont-blanc-shortcake

https://cookpad.com/us/recipes/170975-raspberry-cheese-mont-blanc-shortcake

1. Here is a matcha 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

1. This 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

First, cut out a piece of swiss roll about the size of your ramekin. Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla Purple Sweet Potato Montblanc. Tuhansia uusia ja laadukkaita kuvia joka päivä. Sponge cake on the bottom with whipped cream in the middle and sweet potato cream on top. clockwise from top left : purple sweet potato mont blanc, opera tiramisu verrines, strawberry shortcake, orange choc cake, pistache-abricot entremet & almond raspberry financiers. pistache noisette. from top : pistachio bavarois, choc hazelnut sponge, hazelnut pistachio praline, hazelnut. Sweet Potato Mont Blanc Cake (Dessert Recipe).

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