Half an Hour to Homemade 5-Star Sweet Potato Mont Blanc

Hoping to eat Sweet Potato Mont Blanc a best restaurant's, but for a few reasons are not able to go to restaurants. This site gonna guide you with clear procedures on cooking a Sweet Potato Mont Blanc like a famous chef made.

We hope you got insight from reading it, now let's go back to sweet potato mont blanc recipe. You can cook sweet potato mont blanc using 26 ingredients and 16 steps. Here is how you cook that.

To cook an extraordinary Sweet Potato Mont Blanc, here are the components needed:

1. Get of For the sponge cake:.
2. Get 90 grams of Cake flour (Sifted at least twice).
3. Prepare 3 of Egg (room temperature).
4. You need 90 grams of Sugar.
5. Prepare 30 grams of Butter.
6. You need 1 tbsp of Milk.
7. Use of Sweet potato cream:.
8. Take 300 of grams, after peeling the skin thickly Sweet potato.
9. Use 40 grams of ★Sugar.
10. Prepare 25 grams of ★Butter.
11. You need 100 ml of Milk.
12. You need 1 of Egg yolk.
13. Use 130 ml of Heavy cream.
14. You need 1 dash of Vanilla extract.
15. Prepare of Sweet potato paste:.
16. Get 200 of grams, after peeling the skin thickly Sweet potato.
17. Provide 80 ml of Milk.
18. Take 3 tbsp of ☆Sugar.
19. Use 10 grams of ☆Butter.
20. Use 3 tsp of Unsweetened cocoa powder (You can leave this out).
21. Prepare of Chantilly Cream:.
22. You need 200 ml of Heavy cream.
23. Take 1 1/2 tbsp of Sugar.
24. You need 1 dash of Vanilla extract.
25. Prepare of Toppings:.
26. Get 1 of Topping of your preference.

After readying the materials, now you are good to make your 5-star Sweet Potato Mont Blanc by following the guidances on this section:

1. Bake the sponge cake. While the cake is still warm, remove from the cake tin and place it upside down in a plastic bag. This is to make it moist with the steam that develops. Still in the bag, place in the freezer to freeze..
2. When the sponge hardens, cut it into about 1 cm pieces. Cut out circles with a circular mold (use a shape of about 4~5 cm in diameter). Cover with plastic wrap and refrigerate..
3. Remove the skin of the sweet potato. For the cream and the paste you should have a total of 500 g prepared. It's easiest to use two pots and add 200 g and 300 g consecutively..
4. Submerge in water and remove any scum. This will involve changing the water a few times. I change the water between giving the baby milk..
5. Boil the sweet potato. The 200 g portion will boil quicker so make sure they are both sufficiently soft before placing in a colander and removing any liquid. Using a blender or the like to create a smooth paste..
6. Add the ☆ ingredients to Step 5 and when smooth, return to the pot. Add milk in small increments while heating. Prevent from scorching by stirring continuously with a spatula..
7. Place the softened, boiled potato to make the cream in a colander and, as in Step 5, blend to a paste. Add the ★ ingredients and return to the pot after mixing..
8. Add a little of the designated milk to Step 7 and mix, then heat. Add the remaining milk and, taking care not to scorch the mixture, keep mixing until thoroughly heated..
9. Add sugar and vanilla extract to chilled cream and whip until stiff. Be careful not to over-whip, as the cream will form a lumpy, unpleasant texture..
10. On a cutting board or the like, lay out the cake from Step 2 and in the center of each, spread out a dollop of the paste. Add Step 9 to a piping bag and squeeze around the paste. The photo here shows the dome in progress..
11. Adjust the firmness of the sweet potato cream with cream. The photo shows 130 ml. (It was possibly a little too soft...).
12. Swirl the sweet potato cream twice around the edge of Step 10's sponge and then pipe the cream into the shape of your choice. If the center of the mound is higher, it'll look cuter..
13. After letting them firm in the freezer for a little, place the cakes into paper cups or the like. Decorate with your choice of topping and you're done. This is topped with sweetened boiled sweet potato and mint..
14. I decorated the tops with powdered sugar..
15. A cross-section looks like this..
16. This is a dome-shaped sweet potato Mont Blanc using a 16 cm diameter sponge cake..

The sweet potato are piped on a light and airy meringue base without sponge cake which is different from the traditional one. Sweet Potato Mont Blanc is a twist to the traditional Chestnut mont blanc. It is something different and you would be surprise how it taste, not in a bad way.lol! Now lets go to the recipe! Imported from Japan, this Mont Blanc features Japanese ingredients Murasaki Imo or Purple Sweet Potato.

Recipe : Sweet Potato Mont Blanc

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