[It is Mont Blanc with crispy light meringue and smooth marron cream.]

0:00 Title
0:14 How to make the meringue
3:47 How to make the Mont Blanc cream
7:47 How to build a Mont Blanc
9:58 Recipe

[Mont Blanc] 10pcs

[Meringue]
Egg white 60g
Trehalose 60g
Powder sugar 30g
Nonfat dry milk 1.5g

[Whipped cream]
Heavy cream 47% 500g

[Chestnut cream]
Chestnut paste 240g
Chestnut cream 250g
Butter 25g
Rum 5g

[Other]
Candied astringent chestnut
Neutral glaze

pierre à pierre　president ,Chef pâtissier
Masayoshi Ishikawa
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