{"id":351687,"date":"2024-05-13T07:24:29","date_gmt":"2024-05-13T07:24:29","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=351687"},"modified":"2024-05-19T17:51:15","modified_gmt":"2024-05-19T17:51:15","slug":"lorangerie","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/evenimente-speciale-cake-bar\/lorangerie\/","title":{"rendered":"L\u2019ORANGERIE"},"content":{"rendered":"
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Preparare blat cu portocale<\/h2>\n

Credi\u00ae<\/sup><\/sup>Softcake Orange 250 g
\nOu\u0103 90 g
\nUlei 75 g
\nAp\u0103 100 ml
\n______________________________________
\nTotal 515 g<\/p>\n

\u2022 Se pun \u00een cuva mixerului ingredientele fluide, apoi premixul. Se mixeaz\u0103 lent, cu ajutorul
\npaletei, timp de maxim 2 min., p\u00e2n\u0103 se ob\u021bine o past\u0103 omogen\u0103.
\n\u2022 Compozi\u021bia se toarn\u0103 \u00een tava de 30×40 cm.
\n\u2022 Coacere: 180\u00b0C\/ aprox. 11 min.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare crem\u0103 iaurt<\/h2>\n

Creline 200 g
\nAp\u0103 500 g
\nCredi\u00ae<\/sup>Custard Napoleon Yoghurt 200 g
\nGelatin\u0103 20 g
\n_______________________________________________________
\nTotal 920 g<\/p>\n

\u2022 Se spumeaz\u0103 Credi\u00ae<\/sup><\/sup>Custard Napoleon Yoghurt
\ncu apa 5-6 min. p\u00e2n\u0103 ob\u021binem o crem\u0103 fin\u0103 \u0219i lucioas\u0103.
\n\u2022 Se adaug\u0103 \u00een crema de iaurt gelatina hidratat\u0103 \u0219i topit\u0103 \u00een prealabil. Omogenizare ca s\u0103 nu
\nr\u0103m\u00e2n\u0103 aglomer\u0103ri de gelatin\u0103.
\n\u2022 La final se \u00eencorporeaz\u0103 \u0219i fri\u0219ca semi-spumat\u0103.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Finisare pr\u0103jitur\u0103<\/h2>\n

\u2022 Se decupeaz\u0103 10 buc\u0103\u021bi de blat de portocale \u0219i se introduc \u00een interiorul formelor cilindrice de monopor\u021bii (pentru 40-50g produs finit).
\n\u2022 Peste blat se insereaz\u0103 pe mijloc, cu ajutorul unui poche, Credi\u00ae<\/sup><\/sup>Filling Noccciolla Crunchy.
\n\u2022 Peste blatul cu crema crunchy se adaug\u0103 crema de iaurt, apoi se niveleaz\u0103 compozi\u021bia \u0219i se bag\u0103 la rece.
\n\u2022 Se preg\u0103tesc 10 buc\u0103\u021bi de folie de 5 cm \u00een\u0103l\u021bime \u0219i de circumferin\u021ba monopor\u021biilor.
\n\u2022 Se \u00eentind \u00eenlocuitorii de ciocolat\u0103 (topi\u021bi \u00een prealabil), Credi Dark Coating \u0219i Credi White Coating, \u0219i seaplic\u0103 foarte repede pe marginea pr\u0103jiturii reci, pentru a-i da forma rotund\u0103.
\n\u2022 \u00cen spa\u021biul vertical de 1 cm r\u0103mas liber, a\u0219ez\u0103m buc\u0103\u021bele de portocale sau mandarine proaspete \u0219i\u0003 finis\u0103m cu Credi\u00ae<\/sup>Shineglaze Neutral pentru un aspect perfect.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div>