{"id":351749,"date":"2024-05-13T16:14:26","date_gmt":"2024-05-13T16:14:26","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=351749"},"modified":"2024-05-19T18:10:42","modified_gmt":"2024-05-19T18:10:42","slug":"pere-rasfatate-cu-toffee","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/evenimente-speciale-cake-bar\/pere-rasfatate-cu-toffee\/","title":{"rendered":"PERE r\u0103sf\u0103\u021bate cu TOFFEE"},"content":{"rendered":"
\n\t
\n\t\t\n\t\t
\n\t\t\t
\"\"<\/div>\n\t\t<\/figure>\n\t<\/div>\n\n\t
\n\t\t\n\t\t
\n\t\t\t
\"\"<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div>
\t\t\t
<\/p>\n

Preparare blat cu pere<\/h2>\n

Credi\u00ae<\/sup>Softcake with Pear<\/strong> 250 g
\nOu\u0103<\/strong> 75 g
\nUlei<\/strong> 75 g
\nAp\u0103<\/strong> 100 g
\n_________________________
\nTotal<\/strong> 500 g<\/p>\n

 <\/p>\n

\u2022 Se pun \u00een cuva mixerului ingredientele
\nfluide, apoi premixul.
\n\u2022 Se mixeaz\u0103 lent, cu ajutorul paletei, timp de 2-3 min. p\u00e2n\u0103 se ob\u021bine o past\u0103 omogen\u0103.
\n\u2022 Compozi\u021bia se toarn\u0103 \u00eentr-o tav\u0103 cu
\ndimensiunea 30×40 cm.
\n\u2022 Coacere: 180\u00b0C\/ aprox.11 min.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

\t\t\t
<\/p>\n

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

Creline<\/strong> 250 g
\nCredi Milk Chocolat<\/strong>e 80 g
\nCremento Caramel Gold<\/strong> 250 g
\n______________________
\nTotal<\/strong> 580 g<\/p>\n

Se aduce fri\u0219ca vegetal\u0103 Creline la fierbere, se ia de pe foc \u0219i se toarn\u0103 peste ciocolat\u0103, apoi se omogenizeaz\u0103. Dup\u0103 r\u0103cire, ganache-ul se spumeaz\u0103 \u0219i se adaug\u0103 crema cu caramel.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

\t\t\t
<\/p>\n

Caramelizare par\u0103\/gutuie<\/h2>\n

Se pun la topit 150 g zah\u0103r \u00eentr-o tigaie. Peste zah\u0103rul topit se pun cubule\u021be dev 1 cm de pere sau gutui. Se las\u0103 la foc mic p\u00e2n\u0103 le p\u0103trunde zah\u0103rul. Din c\u00e2nd \u00een c\u00e2nd se mai ia tigaia de pe foc ca s\u0103 nu ardem zah\u0103rul.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

\t\t\t
<\/p>\n

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

\u2022 Se decupeaz\u0103 10 blaturi de tort sub form\u0103 rotund\u0103 cu 05 cm.
\n\u2022 Se tempereaz\u0103 ciocolata cu lapte \u0219i se \u00eentinde pe folii lucioase \u00een strat sub\u021bire. \u00cenainte de a se \u00eent\u0103ri complet ciocolata de pe folii se decupeaz\u0103 (cu aceea\u0219i form\u0103 rotund\u0103 ca \u0219i blatul) 20 buc. de forme de ciocolat\u0103.
\n\u2022 Acestea se pun la rece, iar c\u00e2nd avem nevoie de ele le scoatem de la frigider \u0219i le dezlipim de pe folii.
\n\u2022 Peste blaturile rotunde lipim c\u00e2te un disc de ciocolat\u0103 cu pu\u021bin\u0103 crem\u0103, apoi punem 5-6 aveline de crem\u0103 toffee. \u00cen mijlocul pr\u0103jiturii se pune para sau gutuia caramelizat\u0103.
\n\u2022 Se a\u0219eaz\u0103 apoi al doilea disc de ciocolat\u0103, peste care se pune o avelin\u0103 de fri\u0219c\u0103 \u0219i un element de decor adecvat.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div>