Celebrity chef

Eric Lanlard

Master patissier Eric Lanlard was hand-picked by Michel and Albert Roux to come to London to run their patisserie business. The 38-year-old Frenchman has twice been awarded Continental Patissier of the Year at the British Baking Awards since. Eric has created wedding cakes for Madonna and Guy Ritchie, and Elizabeth Hurley and Arun Nayar. Eric runs a cake emporium Cake Boy, which includes a ‘cake lounge’ and a cookery school.

Makes 6

Mont Blancs with chestnut cream recipe

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Takes 25 minutes to make, 11/2 hours to bake, plus cooling

2 egg whites, at room temperature
Pinch of cream of tartar
125g caster sugar
1/4 tsp vanilla extract
6 marrons glacé (from Waitrose, large delis and specialist food shops), sliced, to serve
50g plain chocolate (50% cocoa solids), finely grated, to serve
Icing sugar, to serve

For the chestnut cream
284ml carton whipping cream
1 tsp vanilla extract
250g sweetened chestnut purée

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1. Preheat the oven to 110°C/fan 90°C/gas 1/4 and line 2 baking trays with baking paper. Pencil 6 x 9cm circles on the paper, spaced apart.
2. Beat the egg whites with a pinch of salt in a bowl until foamy. Add the cream of tartar and beat to soft peaks. Beat in 2 tablespoons sugar, until stiff peaks form, then fold in the remainder with a metal spoon along with the vanilla. Spoon into a large piping bag fitted with a plain 1cm nozzle and pipe rounds onto the paper, using the circles as a guide. Bake for 11/2 hours or until firm to the touch. Cool on a wire rack.
3. In a bowl, beat the cream and vanilla extract until just stiff. Spoon generous amounts on the top of each meringue. Transfer to plates.
4. Beat the chestnut purée to loosen. Spoon into a piping bag fitted with a 3mm plain nozzle. Pipe wiggly lines over the cream and meringue.
5. Gently push in the marrons glacé slices. Sprinkle with grated chocolate and dust the Mont Blancs with icing sugar to serve.

Nutritional info

Per serving: 408kcals, 22.5g fat (13.6g saturated), 3.1g protein, 50.4g carbs, 11.4g sugar, 0.2g salt

Chef's tip

Prepare the meringues and keep stored in an airtight container for up to 4 days. Assemble just before serving.

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