{"id":351730,"date":"2024-05-13T13:59:32","date_gmt":"2024-05-13T13:59:32","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=351730"},"modified":"2024-05-19T18:01:09","modified_gmt":"2024-05-19T18:01:09","slug":"moussy-rasfatat-cu-crema-fistic","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/evenimente-speciale-cake-bar\/moussy-rasfatat-cu-crema-fistic\/","title":{"rendered":"MOUSSY r\u0103sf\u0103\u021bat cu CREM\u0102 FISTIC"},"content":{"rendered":"
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Preparare blat toffee<\/h2>\n

Credi\u00ae<\/sup><\/sup>Softcake Toffee 330 g
\nAp\u0103 150 g
\nUlei 130 g
\nOu\u0103 120 g
\n_______________________________
\nTotal 730 g<\/p>\n

\u2022 Se spumeaz\u0103 margarina cu zah\u0103rul p\u00e2n\u0103 cap\u0103t\u0103 volum.
\n\u2022 Se \u00eencorporeaz\u0103 treptat ou\u0103le \u0219i apa. La final se adaug\u0103 \u0219i mixul de cookies. Se omogenizeaz\u0103,
\napoi se \u00eentinde compozi\u021bia \u00eentr-o tav\u0103 de 30×40 cm.
\n\u2022 Coacerea se face la 170\u00b0C\/ aprox. 14 min.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare mousse-uri<\/h2>\n

Lapte<\/strong> 350 g
\nG\u0103lbenu\u0219<\/strong> 90 g
\nZah\u0103r<\/strong> 70 g
\nGelatin\u0103<\/strong> 20 g
\nAp\u0103<\/strong> 100 g
\n______________________________
\nTotal baz\u0103 mouse<\/strong> 630 g<\/p>\n

\u2022 Se \u00eenc\u0103lze\u0219te laptele p\u00e2n\u0103 la 85\u00b0C. Se ia de pe foc \u0219i se adaug\u0103 g\u0103lbenu\u0219urile spumate anterior cu zah\u0103rul. Se omogenizeaz\u0103, apoi se adaug\u0103 \u0219igelatina hidratat\u0103 \u00een prealabil cu ap\u0103 rece.Cantitatea rezultat\u0103 se \u00eemparte \u00een dou\u0103 p\u0103r\u021bi de 315 g.
\n\u2022 O parte se omogenizeaz\u0103 cu 255 g crem\u0103 cu fistic Cremento Pistachio \u0219i 255 g fri\u0219c\u0103 semispumat\u0103.
\n\u2022 A doua jum\u0103tate se omogenizeaz\u0103 cu 255 g ciocolat\u0103alb\u0103 \u0219i 255 g fri\u0219c\u0103 semispumat\u0103.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare glazur\u0103<\/h2>\n

Zah\u0103r<\/strong> 150 g
\nAp\u0103<\/strong> 75 g
\nGelatin\u0103<\/strong> 10 g
\nAp\u0103<\/strong> 50 g
\nCiocolat\u0103<\/strong> 175 g
\nLapte condensat<\/strong> 100 g
\n____________________________
\nTotal<\/strong> 560 g<\/p>\n

\u2022 Se hidrateaz\u0103 gelatina cu cele 50 g ap\u0103 rece.
\n\u2022 Se fierbe apa cu zah\u0103rul, apoi se ia de pe foc \u0219i
\nse adaug\u0103 ciocolata \u0219i laptele condensat. Seomogenizeaz\u0103 compozi\u021bia, apoi se adaug\u0103 \u0219i
\ngelatina hidratat\u0103 \u0219i topit\u0103 \u00een prealabil.
\n\u2022 Glazurarea se realizeaz\u0103 doar c\u00e2nd glazura are
\ntemperatura de 33-35\u00b0C.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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

\u2022 Se a\u0219eaz\u0103 pe pere\u021bii formelor monopor\u021bii (pt. 50 g produs finit) folie separare, apoi a\u0219ez\u0103m blatul
\ndecupat la baz\u0103.
\n\u2022 Peste blat se pun 5 g crem\u0103 cu fistic, apoi turn\u0103m p\u00e2n\u0103 la jum\u0103tatea formelor mousse-ul de
\nfistic. Se bag\u0103 la rece pentru a se \u00eent\u0103ri pu\u021bin, apoi se adaug\u0103 al doilea mousse. Dup\u0103 ce se
\n\u00eent\u0103re\u0219te, se glazureaz\u0103. Dup\u0103 r\u0103cire se decoreaz\u0103 dup\u0103 preferin\u021b\u0103.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div>