{"id":351483,"date":"2024-04-22T11:08:42","date_gmt":"2024-04-22T11:08:42","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=351483"},"modified":"2024-05-19T20:40:21","modified_gmt":"2024-05-19T20:40:21","slug":"trois-chocolat","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/catalog-prajituri-clasice\/trois-chocolat\/","title":{"rendered":"Trois Chocolat"},"content":{"rendered":"
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1. Foaie rulad\u0103<\/strong><\/span>
\nCredi\u00ae<\/sup><\/sup>Cake Swiss Roll Classic 200 g<\/span>
\nOu\u0103 200 g<\/span>
\n____________________________________________<\/span>
\nTotal 400 g<\/span><\/p>\n

Se mixeaz\u0103 ingredientele 10 min. la vitez\u0103 mare, cu telul.<\/span>
\nCompozi\u021bia ob\u021binut\u0103 se \u00eentinde pe tav\u0103 60 x 40 cm tapetat\u0103 cu h\u00e2rtie.<\/span>
\nCoacere: 200-220\u00b0C\/ 6-7 min.<\/span><\/p>\n

2. Mousse ciocolat\u0103 neagr\u0103<\/strong><\/span>
\nLapte 350 g<\/span>
\nG\u0103lbenu\u0219 85 g<\/span>
\nZah\u0103r 70 g<\/span>
\nCiocolat\u0103 neagr\u0103 55% 510 g<\/span>
\nCreline 510 g<\/span>
\nGelatin\u0103 20 g<\/span>
\n____________________________________________<\/span>
\nTotal 1545 g<\/span><\/p>\n

Se fierbe laptele, se adaug\u0103 g\u0103lbenu\u0219ul b\u0103tut cu zah\u0103rul \u0219i se continu\u0103 \u00eenc\u0103lzirea p\u00e2n\u0103 la temperatura de 85\u00b0C.<\/span>
\nCompozi\u021bia se las\u0103 apoi s\u0103 se r\u0103ceasc\u0103 5-10 min.<\/span>
\n\u00cen compozi\u021bia u\u0219or r\u0103cit\u0103 se adaug\u0103 pe r\u00e2nd gelatina \u00eenc\u0103lzit\u0103, ciocolata topit\u0103 \u0219i crema vegetal\u0103 Creline semi-b\u0103tut\u0103.<\/span>
\nPrepara\u021bi folosind re\u021beta de mai sus, \u00een care \u00eenlocui\u021bi ciocolata neagr\u0103 cu ciocolat\u0103 cu lapte \u0219i respectiv ciocolat\u0103 alb\u0103, \u00eenc\u0103 dou\u0103 mousse-uri.<\/span><\/p>\n

3. Finisare pr\u0103jitur\u0103<\/strong><\/span>
\nSe a\u0219eaz\u0103 foaia de rulad\u0103 \u00een interiorul unei rame de 60 x 40 cm. Se toarn\u0103 mousse-ul de ciocolat\u0103 neagr\u0103 \u0219i se las\u0103 10 min. la r\u0103cit.<\/span>
\nSe toarn\u0103 mousse-ul de ciocolat\u0103 cu lapte, se las\u0103 din nou la r\u0103cit 10 min., apoi se toarn\u0103 \u0219i mousse-ul de ciocolat\u0103 alb\u0103. Se las\u0103 c\u00e2teva ore la rece pentru stabilizare.<\/span>
\nDup\u0103 r\u0103cire se aplic\u0103 un strat sub\u021bire de glazur\u0103 Credi\u00ae<\/sup><\/sup>Shine Glaze Neutral, se por\u021bioneaz\u0103 \u0219i se decoreaz\u0103 dup\u0103 preferin\u021b\u0103.<\/span><\/p>\n

Recomandare: consulta\u021bi oferta Viadan pentru alegerea ciocolatei potrivite.<\/strong><\/span><\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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