Serious Eats: New York

Sugar Rush: Mont Blanc at Bosie Tea Parlor

20121129-231898-bosietea-montblanc.jpg

[Photograph: Kathy YL Chan]

Pastry Chef Damien Hergott is giving the Mont Blanc ($6.50) a modern update at Bosie Tea Parlor. The classic Mont Blanc is composed simply of whipped cream and a sweetened chestnut purée. Hergott's version starts with a sweet dough tart shell that filled with a vanilla mascarpone cream. Then goes in a layer of fresh strawberry jam, another layer of mascarpone cream, and finally a mini-mountain of Swiss meringue. The puréed chestnut is piped round and round and over the top and finished with a quartered strawberry and gold leaf. It is noticeably lighter than the classic, with the strawberry jelly offering a fruity lift and the meringue an airy breath to the chestnuts.

Bosie Tea Parlor

10 Morton Street, New York, NY 10014 (map)
212-352-9900
bosienyc.com

About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.

Printed from http://newyork.seriouseats.com/2012/11/sugar-rush-mont-blanc-at-bosie-tea-parlor.html

© Serious Eats