{"id":351561,"date":"2024-04-23T22:58:46","date_gmt":"2024-04-23T22:58:46","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=351561"},"modified":"2024-05-19T20:30:11","modified_gmt":"2024-05-19T20:30:11","slug":"joffre","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/catalog-prajituri-clasice\/joffre\/","title":{"rendered":"Joffre"},"content":{"rendered":"
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1. Preparare foi rulad\u0103<\/strong><\/span>
\nCredi\u00ae<\/sup><\/sup>Cake Multicake Plus 150 g<\/span>
\nOu\u0103 (la temp. camerei) 150 g<\/span>
\n____________________________________________<\/span>
\nTotal 300 g<\/span><\/p>\n

Se spumeaz\u0103 ingredientele la vitez\u0103 medie spre mare, timp de 10 min.<\/span>
\nSe \u00eentinde uniform compozi\u021bia rezultat\u0103 pe o suprafa\u021b\u0103 de 30 x 40 cm. (tav\u0103 cu h\u00e2rtie de copt).<\/span>
\nCoacere: 220\u00b0C\/ 4 minute.<\/span><\/p>\n

2. Preparare crem\u0103 ganache<\/strong><\/span>
\nCreline 400 g<\/span>
\nCiocolat\u0103 neagr\u0103 60% 300 g<\/span>
\nUnt 200 g<\/span>
\n____________________________________________<\/span>
\nTotal 900 g<\/span>
\nSe aduce crema vegetal\u0103 Creline la fierbere, se ia de pe foc, se adaug\u0103 ciocolat\u0103 amestec\u00e2nd continuu p\u00e2n\u0103 se omogenizeaz\u0103 complet.<\/span>
\nSe adaug\u0103 \u0219i untul. Omogeniz\u0103m compozi\u021bia, apoi l\u0103s\u0103m la rece minim 3 ore.<\/span>
\nDup\u0103 r\u0103cirea complet\u0103 spum\u0103m ganache-ul.<\/span><\/p>\n

3. Finisare pr\u0103jitur\u0103<\/strong><\/span>
\nSe decupeaz\u0103 cu un cerc de 2.5 cm foaia de rulad\u0103. Se a\u0219eaz\u0103 discurile decupate pe o tav\u0103, p\u0103str\u00e2nd o distan\u021b\u0103 de c\u00e2\u021biva cm. \u00eentre discuri.<\/span>
\n\u021ain\u00e2nd poche-ul \u00een pozi\u021bie vertical\u0103, cu partea de aplicare crem\u0103 \u00een jos, perfect perpendicular pe mijlocul fiec\u0103rui disc decupat, turna\u021bi ganache-ul \u00een form\u0103 de cilindri de 4 cm \u00eenal\u021bime, perfect drep\u021bi \u0219i cu diametrul egal pe toat\u0103 \u00een\u0103l\u021bimea.<\/span>
\nSe pun la r\u0103cit cilindrii de ganache rezulta\u021bi.<\/span>
\nSe finiseaz\u0103 prin glazurare cu Cremento Sacher, aprox. 30 g\/ buc. \u00cen prealabil, crema se tope\u0219te la bain marie pentru o aplicare u\u0219oar\u0103.<\/span><\/p>\n

Recomadare: folosi\u021bi ciocolat\u0103 din oferta Viadan.<\/span> <\/strong><\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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