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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 Foods That Make Your Mood Better.

Mostly, people have been conditioned to think that “comfort” foods are bad for the body and need to be avoided. At times, if your comfort food is candy or another junk food, this is true. Otherwise, comfort foods can be very nutritious and good for you. There are some foods that, when you eat them, may better your mood. If you are feeling a little bit down and you need a happiness pick me up, try a few of these.

Green tea is really excellent for your mood. You were sure it had to be in here somewhere, right? Green tea is found to be packed full of an amino acid known as L-theanine. Studies show that this specific amino acid can actually induce brain waves. This helps improve your mental acuity while having a relaxing effect on the rest of your body. You were already aware that green tea could help you become healthier. Now you know that green tea can elevate your mood also!

As you can see, you don’t need to consume all that junk food when you want to feel better! Try a couple of of these suggestions instead.

We hope you got insight from reading it, now let’s go back to sweet potato mont blanc shortcake recipe. You can cook sweet potato mont blanc shortcake using 19 ingredients and 23 steps. Here is how you achieve it.

The ingredients needed to cook Sweet Potato Mont Blanc Shortcake:
  1. Use Sweet potato cream
  2. Take Sweet potato
  3. Prepare Sugar
  4. Provide Milk
  5. Provide Creme Chantilly
  6. Get Rum (optional)
  7. Provide Candied chestnuts (wold in a bottle in the supermarkets)
  8. Get Syrup
  9. Get Water
  10. Take Sugar
  11. Prepare Creme Chantilly
  12. Use Heavy cream
  13. Prepare Sugar
  14. Get Spongecake
  15. Provide Egg
  16. Take White caster sugar
  17. Take Flour
  18. You need Milk
  19. Get Butter
Steps 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

Mash the just steamed and peeled sweet potato until smooth. Bring the cream to a boil, and add into the mashed sweet potato puree. 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.

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