{"id":351797,"date":"2024-05-13T21:29:07","date_gmt":"2024-05-13T21:29:07","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=351797"},"modified":"2024-05-19T18:23:42","modified_gmt":"2024-05-19T18:23:42","slug":"ciocolata-si-crema-napoleon","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/evenimente-speciale-cake-bar\/ciocolata-si-crema-napoleon\/","title":{"rendered":"Ciocolat\u0103 \u0219i crem\u0103 Napoleon"},"content":{"rendered":"
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Preparare blat cu ciocolat\u0103<\/h2>\n

Credi\u00ae<\/sup><\/sup>Softacake Chocolada<\/strong> 500 g
\nUlei<\/strong> 200 g
\nAp\u0103<\/strong> 150 g
\nOu\u0103<\/strong> 175 g
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\nTotal<\/strong> 1025 g<\/p>\n

\u2022 Se pun \u00een cuva mixerului ingredientele fluide, apoi premixul. Se mixeaz\u0103 lent, cu ajutorul paletei, timp de maxim 2 min. p\u00e2n\u0103 se ob\u021bine o past\u0103 omogen\u0103.
\n\u2022 Compozi\u021bia se toarn\u0103 \u00eentr-o tav\u0103 de 30×40 cm.
\n\u2022 Coacere: 170\u00b0C\/ 16-18 min.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare ganache ciocolat\u0103<\/h2>\n

Cremento Sacher<\/strong> 300 g
\nCiocolat\u0103 neagr\u0103<\/strong> 200 g
\nAlcool<\/strong> 50 g
\nUnt<\/strong> 100 g
\nCreline<\/strong> 600 g
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\nTotal<\/strong> 1250 g<\/p>\n

\u2022 Se fierbe crema vegetal\u0103 Creline. Se ia de pe foc \u0219i ad\u0103ug\u0103m untul. Omogenizare.
\n\u2022 Se adaug\u0103 apoi crema Cremento Sacher \u0219i ciocolata. Omogenizare.
\n\u2022 La final ad\u0103ug\u0103m \u0219i alcoolul. L\u0103s\u0103m s\u0103 se tempereze.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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

Credi\u00ae<\/sup><\/sup>Custard Napoleon<\/strong> 250 g
\nAp\u0103<\/strong> 500 g
\nFri\u0219c\u0103<\/strong> 200 g
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\nTotal<\/strong> 950 g<\/p>\n

\u2022 Se spumeaz\u0103 Credi\u00ae<\/sup><\/sup>Custard Napoleon cu ap\u0103 p\u00e2n\u0103 la ob\u021binerea unei mase omogene.
\n\u2022 Se adaug\u0103 fri\u0219ca b\u0103tut\u0103. Omogenizare.<\/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 blatul cu ciocolat\u0103 \u00een rama metalic\u0103.
\n\u2022 Peste blat se toarn\u0103 crema ganache u\u0219or temperat\u0103, apoi se bag\u0103 la rece. 30 min.
\n\u2022 Aplicare crem\u0103 de vanilie. R\u0103cire.
\n\u2022 Glazurare cu Cremento White Chocolate topit\u0103. \u00centindere uniform\u0103.
\n\u2022 Por\u021bionare \u0219i decorare dup\u0103 preferin\u021b\u0103.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div>