{"id":351806,"date":"2024-05-13T22:12:32","date_gmt":"2024-05-13T22:12:32","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=351806"},"modified":"2024-05-19T18:28:19","modified_gmt":"2024-05-19T18:28:19","slug":"fantezie-in-roz","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/evenimente-speciale-cake-bar\/fantezie-in-roz\/","title":{"rendered":"Fantezie \u00een roz"},"content":{"rendered":"
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Preparare blat cookies<\/h2>\n

Credi\u00ae<\/sup>Cookie Homemade<\/strong> 250 g
\nMagarin\u0103<\/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 rapid margarina cu zah\u0103rul p\u00e2n\u0103 cap\u0103t\u0103 volum. Se \u00eencorporeaz\u0103 treptat ou\u0103le \u0219i
\napa. La final se adaug\u0103 \u0219i mixul de cookies. Omogenizare.
\n\u2022 Se toarn\u0103 \u0219i se \u00eentinde compozi\u021bia \u00eentr-o tav\u0103 de
\n30×40 cm.
\n\u2022 Coacere:170\u00b0C\/ aprox. 14 min.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare mousse fructe de p\u0103dure<\/h2>\n

Lapte<\/strong> 375 g
\nG\u0103lbenu\u0219<\/strong> 90 g
\nZah\u0103r<\/strong> 75 g
\nPast\u0103 fructe de p\u0103dure<\/strong> 140 g
\nCiocolat\u0103 alb\u0103<\/strong> 540 g
\nFri\u0219c\u0103<\/strong> 540 g
\nFructe de p\u0103dure<\/strong> 150 g
\nGelatin\u0103<\/strong> 20 g
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\nTotal<\/strong> 1930 g<\/p>\n

\u2022 Se fierbe laptele, se ia de pe foc, se adaug\u0103 g\u0103lbenu\u0219ul b\u0103tut cu zah\u0103rul \u0219i gelatina hidratat\u0103.
\n\u2022 Se \u00eencorporeaz\u0103 ciocolata alb\u0103, pasta de fructe, iar la final fri\u0219ca semi-spumat\u0103.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare inser\u021bie crocant\u0103<\/h2>\n

Se topesc 300 g Credi\u00ae<\/sup><\/sup>Filling Nocciola Bianco Crunchy \u0219i se \u00eentind la o grosime de 3 mm pe o foaie sau un silicon. Congelare.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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

\u2022 Se toarn\u0103 mousse \u00een forme de silicon alungite, \u00een 40% din volumul formei.
\n\u2022 Se introduc c\u00e2teva buc\u0103\u021bele de zmeur\u0103 proasp\u0103t\u0103 \u00een lungul pr\u0103jiturii. Decup\u0103m batona\u0219e lungi c\u00e2t pr\u0103jitura din inser\u021bia crocant\u0103 \u0219i le \u00eentroducem \u00een interiorul pr\u0103jiturii. Se completeaz\u0103 cu mousse forma.
\n\u2022 Decup\u0103m blatul cu o form\u0103 cu 2 mm mai mare dec\u00e2t forma de silicon. A\u0219ez\u0103m c\u00e2te o bucat\u0103 pe fundul fiec\u0103rei pr\u0103jituri. Congelare.
\n\u2022 Extragere din forme. Glazurare cu Credi\u00ae<\/sup><\/sup>Shineglaze Neutral \u0219i decorare dup\u0103 preferin\u021b\u0103.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div>