Who invented the desert called Mont Blanc?

Question

Mont Blanc is a French desert made of cream of chestnut. It is so delicious and light. My guess is that it is a new invention of the French cuisine, probably has an Asian influence. It is not a common desert in France. I could not find it at a normal pastry shop but I had to go to the fancy one like Angelina on Rivoli Road to find it.

Answer 1

Edmund Hillary when he reached  the top of Mont EVEREST!

Answer 2

This dessert has been invented in 1952, by a firm called "mont blanc" which was still sell food products. Mainly condensed milk, milk and breast milk....

The firm appears just before the first world war (1914), but i don't know exactly when..

In france, this "dessert" is very famous, but it's not realy considered like a must. It's a very very common desert in france; You buy it everywhere in tins, it's cheap and quick to serve... I don't know if it can be considered like a desert but rather like a dessert cream.

It's sometimes used in accompaniment in desert (like custard)...

this cream is not especially made with chestnuts; there are a lot of available flavour (chocolate, vanilla, hazelnuts etc...)

I'm french, i think you have already guess it, my english is not perfect ;-)

In my childhood, i'm 30yo, i'd very much like "mont blanc"...

Answer 3

mont blanc is a classic dessert and nobody knows who invented it. it can be extremely labor intensive and is somewhat out of fashion.

Answer 4

mont blanc

[mawhn BLAHN] A classic dessert of sweetened, puréed chestnuts subtly flavored with vanilla. The mixture is riced and mounded into a high, fluffy mountain on a platter. This sweet alp is capped with whipped cream or crème chantilly . Mont Blanc ("white mountain") is a peak in the French Alps near the Italian border.

This chestnut dessert has a huge popularity in Japan, in so much that you would find some sort of stuff called mont blanc in virtually every cake shop you stumble across, and I am not exaggerating (unless it is purely a domestic Japanese-style sweet shop).

Actually, chestnuts are a very Mediterranean and Asian ingredient. Over the years, they have been the staple food in southern France, Italy and North Africa.

A Milanese specialty is Monte Bianco (Mont Blanc in French or White Mountain in English). From the city of Milan, Italy, you can see the towering peak of Mont Blanc. Milanese chefs create a pyramid of dark chocolate and pureed chestnuts, topped with snowy peak of whipped cream.

Answer 5

The second girl has given you alot of info, it has been around for years, I am a former chef and we made it in several places I worked, either with the "Marron Glace" whole candied chestnuts or the puree with vanilla, it is a cross between a mousse and bavarian with out the gelatin, but I have seen it done that way also.

It is more popular in the UK and Europe, chestnuts here in North America are not the same, and are actually poisonous, the english or european ones are great, I have used the various preserved ones, I like the candied ones in brandy or eau de vie, and I have used chestnut flour for pastas to, here I buy chinese dried ones and rehydrated them and cook them in syrup and macerate them in liqours.

The American like them chopped and in there turkey stuffing at Thanksgiving more, we fresh ones from Korea and Italy around Xmas to roast for a treat, they use to have street vendors here that you could buy 6-8 for $1.00 years ago.