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To make the base, you’ll need a frozen pie sheet, one egg, 60 g of butter, 60 g of powdered sugar, and 60 g of almond powder. Start by mixing the butter, sugar, almond powder, and some of the egg well. Then, mix in the rest of the egg. Put this batter into a squeeze bag squeeze into the pie sheet. Put some holes in the pie sheet with a fork. Bake at 325°F for 30 minutes.
To make the cream, you’ll need 200 g of roasted chestnuts, 100 cc of heavy cream, 50 g of sugar, and 5 g of matcha. Start by warming up chestnuts for 2 minutes. Then, put the chestnuts, sugar, matcha, and half of the heavy cream into a food processor and blend. Once the mixture is smooth, add the other half of the heavy cream and blend again. Then, strain the mixture.
Lastly, to make the chestnut cream stuffing, you’ll need 75 g of roasted chestnuts, 150 g of heavy cream, and 15 g of sugar. Mix the sugar and heavy cream together with an egg beater. Then, chop up some chestnuts, add it to the stuffing mixture, then mix these together.
Once the base has cooled down, add the chestnut cream stuffing on top and layer on some of the matcha chestnut cream. Finally, top with a maple syrup glazed chestnut and sprinkle some matcha on top. Your matcha Mont Blanc is done.
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