It's not pasta, but it sure looks like a tiny pile of it. The Mont Blanc is a showstopping dessert, with its pasta-like twirls made from finely piped ribbons of chestnut puree. Sure, you might have to ...

So where does the story of the chestnut Mont Blanc begin? And what modern incarnations can you expect from a pastry chef?

This will act as a base for the Mont Blanc. Put the milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, corn flour, sugar and vanilla.