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Sweet Potato Mont Blanc Shortcake
Sweet Potato Mont Blanc Shortcake

Before you jump to Sweet Potato Mont Blanc Shortcake recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.

A lot of us have been taught to think that comfort foods are terrible and must be avoided. Often, if the comfort food is a sugary food or some other junk food, this holds true. Soemtimes, comfort foods can be utterly nutritious and good for us to consume. There are several foods that, when you consume them, could boost your mood. If you are feeling a little bit down and you’re in need of a happiness pick me up, try a couple of these.

Put together a trail mixout of various seeds and nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all fantastic for helping to boost your mood. This is because seeds and nuts have a lot of magnesium which increases your brain’s serotonin levels. Serotonin is called the “feel good” substance that our body produces and it tells your brain how you should be feeling day in and day out. The more serotonin you have, the happier you will feel. Nuts, on top of raising your mood, can be a super protein source.

Now you know that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Try several of these instead!

We hope you got benefit from reading it, now let’s go back to sweet potato mont blanc shortcake recipe. To cook sweet potato mont blanc shortcake you need 19 ingredients and 23 steps. Here is how you cook it.

The ingredients needed to make Sweet Potato Mont Blanc Shortcake:
  1. Provide Sweet potato cream
  2. Take 100 grams Sweet potato
  3. Take 15 grams Sugar
  4. Take 15 grams Milk
  5. Use 30 grams Creme Chantilly
  6. Prepare 1/2 tsp Rum (optional)
  7. Take 3 Candied chestnuts (wold in a bottle in the supermarkets)
  8. Get Syrup
  9. Take 30 grams Water
  10. Get 10 grams Sugar
  11. Prepare Creme Chantilly
  12. Use 100 grams Heavy cream
  13. Prepare 10 grams Sugar
  14. Get Spongecake
  15. Get 1 Egg
  16. Prepare 40 grams White caster sugar
  17. Use 30 grams Flour
  18. Provide 1 tbsp Milk
  19. Get 10 grams Butter
Instructions to make Sweet Potato Mont Blanc Shortcake:
  1. Make the spongecake. In a bowl, add the egg whites. While mixing with a hand mixer, add the sugar a little bit at a time until completely foamy.
  2. Switch to a rubber spatula. Add the egg yolk and roughly mix in.
  3. Divide the sifted flour into 4-5 batches and fold in. Avoid kneading. Just before the previous batch of flour is blended in, add the next batch.
  4. Mix together the milk and butter. Heat up in the microwave. Add a little bit of the batter from Step 3 and mix.
  5. Add the mixture from Step 4 into the bowl and mix well. The finished batter should drip like a ribbon.
  6. Line the pound cake pan with parchment paper and pour in the batter. Hit the bottom of the pan 2~3 times to get rid of the air. Bake for 20-25 minutes in a 170℃ oven.
  7. When it has finished baking, immediately drop the pan from a high place to get rid of the air. Remove from the pan upside down and cool without removing the paper.
  8. Remove the darkened surfaces with a knife.
  9. Slice into 3 even pieces. Since it's a pound cake shape, I think it will be easy to slice. It will be pretty thin.
  10. Add the Creme Chantilly ingredients to a bowl and whisk. When foamy, add the 30 g of sweet potato for the Creme Chantilly.
  11. Add the ingredients for the syrup in a container and microwave. Dissolve the sugar and set aside to cool.
  12. On the bottom layer of sponge cake, use a brush to coat with the syrup. Then coat with heavy cream and place the middle sponge cake on top. Coat this layer with syrup.
  13. Spread on some heavy cream and arrange 2 thinly sliced candied chestnuts. Put enough cream on to cover the chestnuts and top with the last sponge cake.
  14. Coat with syrup, spread the heavy cream, and let cool in the refrigerator.
  15. Make the sweet potato cream. Boil the potatoes in a pot until soft. While hot, add the sugar, milk, and rum. Mash together.
  16. Strain with a net, or similar item. The potato paste is finished.
  17. After the potato paste has completely cooled, add the creme chantilly and with a rubber spatula, mix well. The Mont Blanc cream is finished.
  18. Attach a Mont Blanc decorating tip to a pastry bag and pipe a good amount onto the top of the cake. Cool in the refrigerator.
  19. When it has cooled, cut from both ends. Decorate with powdered sugar and candied chestnut chopped into small pieces. It's finished.
  20. This is the strawberry version: https://cookpad.com/en/recipes/170725-strawberry-mont-blanc-shortcake - - https://cookpad.com/us/recipes/170725-strawberry-mont-blanc-shortcake
  21. This is a raspberry cheese version: https://cookpad.com/en/recipes/170975-raspberry-cheese-mont-blanc-shortcake - - https://cookpad.com/us/recipes/170975-raspberry-cheese-mont-blanc-shortcake
  22. Here is a matcha 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
  23. This 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

Great recipe for Strawberry Mont Blanc Shortcake. The Sweet Potato Mont Blanc Shortcakethat I made in the fall was really popular, so I decided to make a spring-type strawberry cake. Since the spongecake batter is soft and sticky, please make sure to line the mold with parchment paper. Mix marron cream, whipped cream, and rum in a bowl. To start, she makes a shortcake-style base, which is baked and then topped with a soft yellow bite of chestnut enveloped in whipped cream.

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