Sweet Chestnut Mont Blanc

I have sweet chestnuts

I have fresh cream

And since I have mini madeleines in the freezer

I tried making a Mont Blanc once again.

This time, I looked it up online and used it as a slight reference.

Since it was a 125g bag of sweet chestnuts,
I turned 100g into a paste,
and kept the remaining 3 and a half pieces for decoration.

The instructions were to heat it in the microwave at 500W for 2 minutes,
let it cool down a bit,
and then blend it until smooth in a food processor
with 20g of sugar
and 60cc of fresh cream.

I mashed it roughly with a masher first,

and then blended it in the food processor with the sugar and fresh cream, but I strained it when I didn't use it.

The paste is thicker than I thought.

It's been years since I've used a piping bag, but

because it comes out so slowly from the tiny single-hole nozzle,

as I keep applying pressure to the piping bag wrapped in both hands, I feel like I'm about to get flushed and overheated.

The thought of taking out the packed paste to loosen it crossed my mind, but it vanished instantly.

I have no choice but to
pipe it out while taking breaks.

Since it's such a
stubborn paste

that it comes out thin and holds its shape just like that,
gaps gradually started to appear,
and it drifted further awayfrom my ideal Mont Blanc.

and it's finished.

Thank you for
watching♪