Purple Sweet Potato Mont Blanc

Ingredient	Method
A) Sable breton 40g  sugar 40g  butter 1 egg yolks 1/2 tsp vanilla extract 60g low protein flour  1/2 tbsp baking powder	1. In an electric mixer, cream the butter and the sugar together. Add the egg yolks and vanilla extract.  2. Add the flour and baking powder combined until it incoporate.  3. Cover the dough with plastic wrap and let it rest in the refrigerator for at least 2 hours. 4. Roll out to about 1/2″ thickness and cut 3″ circles with a round cutter.  5. Place the circles in molds and bake at 160C for about 20 minutes or until golden brown.
B) Chiffon Cake  * refer to the purple sweet potato swiss roll cake ingredient.
C) Mascarpone cheese cream 50-60g mascarpone cheese 15-20g icing sugar	Combine all ingredient and mix well. Re-fridge before use.
D) Purple sweet potato topping * refer to the purple sweet potato swiss roll cream ingredient.
~other ingredient: 4/5strawberries & 4/5 chocolates
Assembly: 1) Place the purple sweet potato cake on the sable breton round disk by applied some mascarpone cheese cream onto the sable breton . 2) Place strawberry onto the cake by applied some mascarpone cheese cream on the cake.  3) Pipe the mascarpone cheese cream around strawberry to create a high dome. 4) Pipe the purple sweet potato cream noodle over the dome you made. 5) Finally decorate mont blanc according to your imagination.   6) Fridge for 0.5-1 hour before served .