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Before you jump to Strawberry Mont Blanc Shortcake recipe, you may want to read this short interesting healthy tips about Your Health Can Be Impacted By The Foods You Choose To Consume.
Something that some of you may already recognize is that by eating the right foods can have a massive effect on your health. Its also wise to realize that there are foods that you will need to avoid at all costs and that would be almost all food you find at the fast food chain restaurants. The foods that you receive from these fast food places are generally foods that are extremely unhealthy, loaded with fat and typically have little to no nourishment. For this reason we are going to be going over the food items that you should be consuming that will have a good effect on your health.
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If you decide that your overall health is important to you, you should take these recommendations to heart. The pre packaged highly processed foods that you can get in any store is in addition not good for you and as an alternative you should be cooking fresh healthy foods.
We hope you got insight from reading it, now let’s go back to strawberry mont blanc shortcake recipe. To make strawberry mont blanc shortcake you need 18 ingredients and 23 steps. Here is how you achieve that.
The ingredients needed to make Strawberry Mont Blanc Shortcake:
- Use Creme Chantilly (whipped cream):
- Prepare 140 grams Heavy cream
- Use 15 grams Sugar
- You need Syrup
- You need 30 grams Water
- Take 10 grams Sugar
- You need 3 Strawberries for the filling
- Take Strawberry Cream
- Prepare 80 grams Creme Chantilly
- Take 40 grams Strawberries
- Get 3 ml Lemon juice
- You need 10 grams Sugar
- Get Sponge Cake
- Provide 1 Egg
- Use 40 grams Caster sugar
- Provide 30 grams Cake flour
- Prepare 1 tbsp Milk
- Provide 10 grams Butter
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
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