Mont Blanc a classic french patisserie that you will still find at Fauchon or Pierre Herme's store in Paris. Meringue, chestnut cream and whipped cream are the three main components. I love it for sure and will never miss the occasion to have it when I can. We incorporate apricot into the dessert as a marmalade, pate de fruit and light meringue to bring some acidity to it. We also remove some of the richness from it, as after a meal, sweetness is good, but something too rich can be the killer. When we looked at the finished plate, we thought it looked like an 80's disco ball. The thing with classics is that sometimes you want to keep them just as they are and not change them too much, to keep it more as a memory rather than an invention.
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