As if the cakes and other confections don’t sell out quickly enough at Café de Lion, a little “boutique” bakery at the top of Queen Anne in Seattle, chestnut season means the brief appearance of the popular Mont Blanc ($6.00). The dessert gets its name from the famous peak in the Alps, which it resembles with its spaghetti-like piping of sweetened, puréed chestnut atop an almond tart shell base.
Most make Mont Blanc with canned chestnut purée, but not Tomoyo Miura, who takes pride in creating everything from scratch. (She even makes her own food coloring so that it’s completely all-natural.) While her Mont Blanc is not dependent on the immediate use of the current crop of chestnuts, it evokes the spirit of the season by using a compote of chestnuts that have been soaked in an Earl Grey tea mixture for one year. And while other Mont Blancs have a simple spongecake base, Miura grinds almonds to make a sophisticated tart shell that adds texture to the dessert.
For more information about this delicious dish, check out the Serious Eats story, here.