RECIPE
SERVES 4
Clare Smyth
FOR THE PAIN PERDU CUSTARD
• 187g whole milk
• 21g golden caster sugar
• 90g pasteurised egg white
• 45g pasteurised egg yolk
• 7g dried yeast
• 1 vanilla pod , split
• 30ml rum
• Brioche
FOR THE CHESTNUT PURÉE
• 150g chestnut purée
• 150g chestnut paste
• 25g rum
FOR THE PINE GEL
• 100g nappage
• 3 drops pine essence
FOR THE SOAKED PRUNES
• 100g prunes
• 125g water
• 1 Earl Grey tea bag
• 37g caster sugar
FOR THE VANILLA RUM ICE CREAM
• 2 litres whole milk
• 650g double cream
• 540g egg yolks
• 312g caster sugar
• 4 vanilla pods
• 240g dark rum
• 4g xanthan gum
TO GARNISH
• 6 olive oil cress
• 1 sheet gold leaf
Mont Blanc Pain Perdu with Chestnut , Vanilla & Pine
1 For the pain perdu custard , slice the vanilla pod in half lengthways and scrape out the seeds , reserving the pod for another recipe . In a large bowl , add the remaining ingredients along with the vanilla seeds , and using a hand blender , blitz everything until the sugar is completely dissolved . 2 Cover with cling film , ensuring it touches the surface , and allow the mixture to infuse in the fridge for at least 6 hours . 3 For the chestnut purée , place all the ingredients in a Thermomix and blitz until smooth . Divide the chestnut purée into piping bags and set aside until needed . 4 For the pine gel , place all the ingredients in a Thermomix and blitz . Store the mixture in piping bags until needed . 5 For the soaked prunes , pour the sugar and 500ml water into a medium saucepan and bring to the boil . Add the tea bags and infuse for 2 minutes , then discard the tea bags . While the infusion is still hot , add the prunes . Transfer the soaked prunes into a container and set aside in the fridge for a minimum of 24 hours . 6 For the ice cream , pour the whole milk and double cream into a medium saucepan and add the split and scraped vanilla pod . Bring the mixture to the boil . Meanwhile , combine the egg yolks , sugar , and rum in a mixing bowl . 7 Temper the egg mixture with the infused milk and pour back into the saucepan over medium heat , stirring constantly until the mixture reaches 84 ° C . Pour it through a chinois into a bowl over an ice bath to cool down as quickly as possible . Once cool , add the xanthan gum and blitz with a hand blender until smooth . Divide the mixture equally into freezable containers and freeze . 8 Trim the brioche into an 8cm x 2.5cm round and soak in the custard mix . Place the brioche and liquid in a vacuum-packing machine and compress several times , turning the brioche each time . The brioche should be fully soaked and feel heavy . Rest on a cooling rack to allow excess liquid to drip off . Toast the brioche in a hot , non-stick pan with clarified butter , finishing with golden caster sugar caramel . 9 To assemble , dust the caramelised brioche with icing sugar and garnish with three Earl Grey prunes , three pieces of smoked chestnut , and six pine gel dots arranged around the prunes and chestnuts . Add six dots of chestnut cream and a few sprigs of olive oil cress . Place a rocher of vanilla and rum ice cream in the centre of the bread , followed by eight fresh chestnut slices and four pieces of gold leaf .
AS SEEN ON
Big Kitchen
38 goodfoodshow . com