Mont blanc is traditionally a chestnut and cream dessert. The components vary, but it is always easily recognized by its pathognomonic piped spaghetti-like strands of chestnut cream – there is a piping tip specific for it (which I recommend acquiring if you plan to make mont blanc a regular thing as trying to do this with a single or tri-hole tip is… terrible.)
Mont blanc was enthusiastically adopted in Japan in 1945, where it seems to have gained more traction than in its French home. And as is the great thing with adopted foods, they come into their own in their own ways. While I love the chestnut and cream profile of the original, I can take a cue from the strawberry, sakura, sweet potato, and matcha versions that abound to try something different as well.
In this case, I based mine around strawberry daifuku, a whole strawberry typically encased in anko (sweetened red bean paste) and wrapped in mochi, a combination first premiered by Wahei Osumi in 1985.Continue reading “strawberry daifuku mont blanc cakes”