Tony's bakery

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.