Chestnut Mont Blanc

Ingredient	Method
A) Sable breton 40g  sugar 40g  butter 1 A egg yolks 1/2 tsp vanilla extract 50g low protein flour 10g cocoa powder  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, cocao 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 18-20 minutes.
B) Crème Patisserie 30ml milk 20g cheddar cheese, shredded 3 tbsp chestnut puree (from ing D)	Place milk and cheddar in a bowl over a pot of simmering water until all melted and thick. Mix the chestnut puree into cheddar and whisk until all combined. Scoop the mixture into 1″ balls and place in the center of each cooled sable Breton.
C) Crème Chantilly   100ml heavy whipping cream ½ tsp. sugar ½ tsp. vanilla extract	Whip the cream with the sugar to still peak. Pipe out a dome shaped crème Chantilly onto the crème patisserie to create a high dome.
D) Chestnut cream topping 165g roasted chestnut without shell 2 tbsp heavy cream 1 tbsp condensed milk 20g sugar (add into heavy cream) 60ml heavy cream, whipped to soft peak (or can add into ing. B to whip together)	1. Mash the roasted chestnut until smooth.  2. Press the chestnut through a fine sieve to remove any large chestnut puree chunks.  3. Mix the chestnut puree into heavy cream and condensed milk until well combined. 4. Fold the batter in the softly whipped cream. 5. Place the cream in a piping bag and pipe the cream on top of the breton and crème chantilly dome.
Assemble: 1) Place the crème Patisserie on the sable breton round disk. 2) Pipe the crème chantilly onto the crème patisserie to create a high dome. 3) Pipe the chestnut cream noodle over the dome you made. 4) Finally decorate mont blanc according to your imagination.   5) Fridge for 1 hour before served .