{"id":351512,"date":"2024-04-22T12:39:44","date_gmt":"2024-04-22T12:39:44","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=351512"},"modified":"2024-05-19T20:36:43","modified_gmt":"2024-05-19T20:36:43","slug":"kremschnit","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/catalog-prajituri-clasice\/kremschnit\/","title":{"rendered":"KREMSCHNIT"},"content":{"rendered":"
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1. Foaie Kremschnit<\/strong><\/span>
\nSe ia o foaie de foitaj fran\u021buzesc congelat \u201cAccento\u201d, cu masa de 1.1 kg \u0219i se las\u0103 s\u0103 se decongeleze la temperatura camerei. Apoi se \u00eentinde la o grosime de 1,8-2 mm.<\/span>
\nCoacere ~20 min.\/ 200\u00b0C. Pentru cuptoare cu ventila\u021bie puternic\u0103, se poate cobor\u00ee temperatura la 190\u00b0C \u00een ultimele 5 min. de coacere.<\/span><\/p>\n

2. Crem\u0103 vanilie<\/strong><\/span>
\nCredi\u00ae<\/sup><\/sup>Custard Napoleon 250 g<\/span>
\nAp\u0103 1 500 g<\/span>
\nKrem Vanilla 250 g<\/span>
\nAp\u0103 2 600 g<\/span>
\n____________________________________________<\/span>
\nTotal 1600 g<\/span><\/p>\n

Se amestec\u0103 Credi\u00ae<\/sup><\/sup>Custard Napoleon cu Apa 1. Omogenizare la vitez\u0103 medie 4 min.<\/span>
\nSeparat, se amestec\u0103 Krem Vanilla cu Apa 2. Omogenizare la vitez\u0103 medie 4 min.<\/span>
\nSe amestec\u0103 cele dou\u0103 creme \u0219i se omogenizeaz\u0103, ob\u021bin\u00e2nd astfel o crem\u0103 cu textur\u0103 \u0219i gust perfecte pentru Kremschnit.<\/span><\/p>\n

3. Finisare<\/strong><\/span>
\n\u00cen interiorul unei rame de 20 x 30 cm se pune o parte din foaia de foitaj coapt\u0103 (40 % din suprafa\u021ba foii coapte).<\/span>
\nPeste aceast\u0103 foaie se pun 800 g crem\u0103 de vanilie \u0219i se \u00eentinde uniform.<\/span>
\nAd\u0103ug\u0103m deasupra o nou\u0103 foaie (tot 40% din ce s-a copt) \u0219i restul de crem\u0103, pe care o \u00eentindem perfect drept.<\/span>
\nPeste pr\u0103jitura rezultat\u0103 pres\u0103r\u0103m restul de foaie, dar zdrobit\u0103.<\/span>
\nPr\u0103jitura se pudreaz\u0103 cu 200 g zah\u0103r pudr\u0103 dup\u0103 t\u0103iere.<\/span>
\nRezult\u0103 20 buc x 100 g.<\/span><\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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