Mont Blanc Cakes (makes 10)

How to make it

1. 1

   Whip the egg whites to a foam, then add the trehalose in 3 additions to build a stiff meringue.

2. 2

   Sift in the powdered sugar and nonfat dry milk, fold them through, and pipe 10 rounds 5 to 6cm across.

3. 3

   Bake in an oven preheated to 200°F (100°C) for 80 to 90 minutes, drying them rather than browning them, then let them cool completely inside the oven.

4. 4

   Whip the heavy cream to stiff peaks.

5. 5

   Loosen the room-temperature unsalted butter, then add the chestnut paste, the chestnut cream, and the rum one after another to make a smooth chestnut cream.

6. 6

   Mound the whipped cream and the bonui chestnuts on top of each meringue into a dome.

7. 7

   Using a Mont Blanc tip, pipe the chestnut cream over the dome in fine threads, then decorate with chestnuts and neutral nappage glaze.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the batter or cream is stiff, add milk a little at a time; if it is loose, add flour the same way. Once it has set, it cannot be adjusted.