A miniature take on the French classic, the Mont Blanc Cupcake features a delicate vanilla or almond base topped with chestnut purée piped in elegant, swirled strands. Finished with a dusting of powdered sugar and sometimes a meringue layer, this refined dessert offers a perfect balance of nutty, creamy, and subtly sweet flavors.

Prep

2 hrs

Bake

15 - 20 mins

Total

2 hrs 20 mins

Yield

10 pcs

Ingredients

Coffee Cup Cake - 25-30g x10pcs
• Egg yolk | 12088 | 4 nos
• RedMan Plain Flour Unbleached | 1242 | 40g
• RedMan Cocoa Powder | 66036 | 5g
• RedMan Coffee Emulco | 66041 | 5g
• Naturel Canola Oil 2L | 107624 | 45g
• Jersey Sweetened Condensed Filled Milk | 63334 | 35g
• Egg White Powder | 55179 | 4 nos
• RedMan Fine Sugar | 1416 | 30g

Cream Chantily
• Millac UHT Whipping Cream Dairy 38% | 1917 | 50g
• RedMan Whipping (Non-Dairy Cream) | 13584 | 50g
• RedMan Icing Sugar Snow White | 1410 | 20g

Instructions

**Coffee Cup Cake -25-30g x10pcs**
1. Heat the canola oil to 70°C, add in cocoa powder and coffee emulco.
2. Add in egg yolk, then add in condensed milk and flour, and mix well.
3. Whisk egg whites and sugar-2, then fold them into the egg mixture.
4. Bake at 135°C without fan for 30 minutes, then turn to 150°C for 15-20 minutes.

**Cream Chantily**
1. Whip up the non-dairy whipping cream, Millac cream, and icing sugar.
2. Keep in chiller.

**Assembly**
1. Pipe the RedMan Coffee Cashew Butter inside the cupcake.
2. Put a few pieces of chestnuts (soaked with honey) and pipe the chantilly cream on top.
3. Decorate with softened Chestnuts Puree (code: 50481) (can adjust the sweetness with honey and cream).