Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, sweet potato mont blanc. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Let's make the Sweet Potato Mont Blanc. Place the sweet potato cream in a thick pastry bag with a mont blanc nozzle. You can also substitute a small plain nozzle instead.

Sweet Potato Mont Blanc is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Sweet Potato Mont Blanc is something which I have loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make Sweet Potato Mont Blanc:

1. Get For the sponge cake:
2. Prepare Cake flour (Sifted at least twice)
3. Make ready Egg (room temperature)
4. Prepare Sugar
5. Get Butter
6. Make ready Milk
7. Get Sweet potato cream:
8. Make ready grams, after peeling the skin thickly Sweet potato
9. Make ready ★Sugar
10. Make ready ★Butter
11. Get Milk
12. Get Egg yolk
13. Prepare Heavy cream
14. Get Vanilla extract
15. Prepare Sweet potato paste:
16. Make ready grams, after peeling the skin thickly Sweet potato
17. Get Milk
18. Make ready ☆Sugar
19. Take ☆Butter
20. Take Unsweetened cocoa powder (You can leave this out)
21. Take Chantilly Cream:
22. Make ready Heavy cream
23. Take Sugar
24. Make ready Vanilla extract
25. Get Toppings:
26. Prepare Topping of your preference

Once you are able to make a delicious sponge cake, the rest is easy. The sponge cake batter is soft and sticks easily, so. It takes abit of effort. the original Mont Blanc calls for chestnut, but chestnuts are not that widely available and not many people appreciate chestnuts in desserts (ok like who likes sweet potato in a dessert anyway haha ) So I picked the sweet potato version instead of the original one. Swirly whirly mont blanc, a popular French dessert, this time purple with sweet potato.

Instructions 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.

There it was, my beautiful Mont Blanc in vibrant purple. And I have praised much about the purple sweet potato in my previous post on purple ondeh ondeh. Their Sweet Potato Mont Blanc is a case in point - a collision of Asian flavours with French intricacy. Great recipe for Sweet Potato Mont Blanc. My parents sent me plenty of sweet potatoes so I decided to try and make an intricate cake.

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