{"id":351757,"date":"2024-05-13T16:38:15","date_gmt":"2024-05-13T16:38:15","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=351757"},"modified":"2024-05-19T18:12:28","modified_gmt":"2024-05-19T18:12:28","slug":"perla-din-ciocolata-alba-si-caramel","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/evenimente-speciale-cake-bar\/perla-din-ciocolata-alba-si-caramel\/","title":{"rendered":"PERL\u0102 din ciocolat\u0103 ALB\u0102 \u0219i CARAMEL"},"content":{"rendered":"
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Preparare blat cookies<\/h2>\n

Credi\u00ae<\/sup><\/sup>Cookie Homemade<\/strong> 250 g
\nMagarin\u0103 Paticrem<\/strong> 50 g
\nOu\u0103<\/strong> 50 g
\nAp\u0103<\/strong> 50 g
\nZah\u0103r<\/strong> 70 g
\n_______________________
\nTotal<\/strong> 470 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.
\n\u2022 Se omogenizeaz\u0103 apoi se toarn\u0103 \u0219i se
\n\u00eentinde \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 alb<\/h2>\n

Lapte<\/strong> 175 g
\nG\u0103lbenu\u0219<\/strong> 45 g
\nZah\u0103r<\/strong> 35 g
\nCiocolat\u0103 alb\u0103<\/strong> 255 g
\nFri\u0219c\u0103<\/strong> 255 g
\nGelatin\u0103<\/strong> 12 g
\nAp\u0103<\/strong> 60 g
\n______________________
\nTotal<\/strong> 837 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
\nspumate \u00een prealabil cu zah\u0103rul. Se omogenizeaz\u0103, apoi se pune \u0219i gelatina
\nhidratat\u0103 cu apa rece.
\n\u2022 Compozi\u021bia rezultat\u0103 se amestec\u0103 cu ciocolat\u0103 alb\u0103.
\n\u2022 Dup\u0103 omogenizarea cremei se adaug\u0103
\n\u0219i fri\u0219ca semi-b\u0103tut\u0103.
\n\u2022 Dup\u0103 \u00eencorporarea complet\u0103 se poate turna \u00een forme.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare glazur\u0103 oglind\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 alb\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
\nap\u0103 rece.
\n\u2022 Se fierbe apa cu zah\u0103rul, se ia de pe
\nfoc \u0219i se adaug\u0103 ciocolata \u0219i laptele
\ncondensat. Se omogenizeaz\u0103
\ncompozi\u021bia apoi se adaug\u0103 \u0219i gelatina hidratat\u0103. Se poate pune \u0219i colorant la nevoie.
\n\u2022 Glazurarea se realizeaz\u0103 doar c\u00e2nd glazura are temperatura cuprins\u0103 \u00eentre
\n33-35\u00b0C.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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

Fri\u0219c\u0103 spumat\u0103<\/strong> 100 g
\nCremento Caramel Gold<\/strong> 100 g
\n______________________
\nTotal<\/strong> 200 g<\/p>\n

Se amestec\u0103 cele dou\u0103 ingrediente. Crema rezultat\u0103 se toarn\u0103 \u00eentr-un silicon cu semi-sfere cu diametrul de 2-3 cm. Congelare.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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

Se ia o form\u0103 de silicon cu semi-sfere (pt. 50 g). Se a\u0219eaz\u0103 \u00een interior, p\u00e2n\u0103 la jum\u0103tate, mousse de ciocolat\u0103 alb\u0103. Peste acesta se pune cate o bucat\u0103 de crem\u0103 de caramel din semisferele mici, apoi se pune c\u00e2te un disc congelat de Credi\u00ae<\/sup>Filling Nocciola Bianco Crunchy. La final se pune capacul de blat. Se glazureaz\u0103 \u0219i se decoreaz\u0103.<\/p>\n

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