栗子蒙布朗 Mont Blanc
甜點以蛋白脆餅(French Meringue Cookies)為基座,擠上打發的鮮奶油(Whipped Cream),再用栗子泥製成的奶油霜覆蓋。軟滑栗子奶油與硬脆蛋白脆餅,形成強烈對比的口感,就是栗子蒙布朗的特色。


蛋白脆餅(蛋白霜)
使用兩段烤箱溫度(90°C和120°C)、長時間烘烤的蛋白脆餅,由外至內都能保持硬脆。同時,外觀由白色轉變成咖啡色。原因在於脆餅使用的砂糖較多,長時間烘烤後變成焦糖,讓栗子蒙布朗 Mont Blanc 帶點苦味,稍微降低甜度。還未使用的蛋白脆餅,最好放入密封容器連同食物防潮劑室溫保存,以維持硬脆質感。


即時食用最為美味
蛋白脆餅與水分接觸後會變軟變黏,因此最好製作完成後立刻享用,才能感受之前提及的對比口感。如果想延長保存期限的話,可以事先於蛋白脆餅表面塗刷一層薄薄的巧克力,巧克力可作為塗層,阻隔水分與蛋白餅接觸。

相關食譜 Similiar Recipe
‧‧‧堅果蛋白脆餅
巧克力南瓜鬼臉範本 Chocolate Jack ‘O Lantern Face (Credit: craftstarters)
https://craftstarters.com/download/clip-art/traditional-jack-o-lantern-face-silhouette/
鬼怪栗子蒙布朗 Halloween Mont Blanc (Chestnut Dessert)
栗子蒙布朗 Mont Blanc
Yield: 8 迷你甜點 Mini cakes
Materials
法式蛋白脆餅 French Meringue
- 120 g 蛋白 Egg Whites
- 150 g 砂糖 Caster Sugar
鮮奶油霜 Whipped Cream
- 120 g 鮮奶油 Heavy Cream
- 12 g 糖霜 Icing sugar
栗子奶油 Chestnut Cream
- 240 g 栗子泥 Chestnut Paste
- 60 g 無鹽奶油 Unsalted Butter (放回室溫回溫Bring it to the room temperature)
- 60 g 鮮奶油 Heavy Cream (打發至硬身whip to stiff peak)
- 1 茶匙 TSP. 黑蘭姆酒 Dark Rum
裝飾 Decoration
(A)巫師帽巧克力(塑型巧克力) Chocolate Wizard Hat (Modeling chocolate)
- 200 g 調溫黑巧克力 Dark Chocolate Couverture
- 40 g 煉乳 Condensed Milk
(B)巧克力南瓜鬼臉 Chocolate Jack 'O Lantern Face
- 調溫黑巧克力 Dark Chocolate Couverture
Instructions
法式蛋白脆餅 French Meringue
- 用中高速打發蛋白成白色泡沫。Using an electric mixer or a stand mixer, beat on medium speed until mixture becomes foamy.
- 分三次加入砂糖,每次加入後需確保完全溶化。過程中用高速打發。Add sugar three times.
- 最後用慢速打發約5分鐘,打成光亮而挺立的蛋白霜。Whip the meringue on low speed until it becomes stiff peak.
- 鋪放烘焙紙於烤盤上,擠出蛋白霜成約3.5cm的圓頂。Prepare a baking pan lined with parchment paper, Using round tip to pipe the meringue into "kisses" shape.(around 3.5cmØ each)
- 放入90°C烤箱烘烤約1小時,然後調高烤箱溫度至120°C烘烤約另外1小時。Bake at 90°C oven around an hour, turn oven temperature to 120°C and bake another hour.
- 出爐後立刻放入密封容器連同食物防潮劑室溫保存。Once baked, keep them in an airtight container at room temperature with food dehydrator.
鮮奶油霜 Whipped Cream
- 將鮮奶油和砂糖倒入料理豌中。Pour heavy Cream and sugar in a mixing bowl.
- 打發至7成發。Whip heavy cream until it reaches stiff peaks.
栗子奶油 Chestnut Cream
- 打發栗子泥至順滑。Beat the chestnut paste until it becomes smooth and creamy.
- 先後加入軟化奶油和已打發的鮮奶油,混合均勻。Add in the soft butter and whipped cream, mix until incorporated.
- 最後加入黑蘭姆酒。Finally, add in the dark rum.
裝飾 Decoration
(A)巫師帽巧克力 Chocolate Wizard Hat
- 將黑巧克力隔水加熱融化。Melt the dark chocolate on a bath-marie(double boiler).
- 加入煉乳,攪拌成膏狀。Add in the condensed milk and stir until chocolate paste form.
- 用手捏出巫師帽並放入冰箱冷藏直至變硬。Handcraft the chocolate wizard hat and and chill until hard.
(B)巧克力南瓜鬼臉 Chocolate Jack 'O Lantern Face
- 將透膠片/烘焙紙放在巧克力南瓜鬼臉範本上,用融化的巧克力畫出鬼臉,冷藏至凝固。Place plastic guitar sheet/ baking paper on top and draw Jack 'O Lantern Face with melted chocolate. Then, chill until hard.
組裝 Assembly
- 將鮮奶油霜擠在蛋白脆餅上。Pipe whipped cream on French meringue.
- 栗子奶油放進裝有排齒花嘴的擠花袋內,擠出奶油覆蓋整個蛋白脆餅。 Fill the chestnut cream in piping bag with basketweave Piping Tip, cover the whole meringue with chestnut cream.
- 貼上巧克力南瓜鬼臉並放上巫師帽巧克力。Decorate with chocolate wizard hat and Jack 'O Lantern Face Chocolate.
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