Sweet Potato Mont Blanc
Sweet Potato Mont Blanc

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, sweet potato mont blanc. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sweet Potato Mont Blanc is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Sweet Potato Mont Blanc is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook sweet potato mont blanc using 26 ingredients and 16 steps. Here is how you can achieve that.

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

So that is going to wrap this up for this exceptional food sweet potato mont blanc recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!