{"id":351816,"date":"2024-05-13T22:33:51","date_gmt":"2024-05-13T22:33:51","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=351816"},"modified":"2024-05-19T18:30:39","modified_gmt":"2024-05-19T18:30:39","slug":"gold-caramel-mousse","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/evenimente-speciale-cake-bar\/gold-caramel-mousse\/","title":{"rendered":"Gold Caramel Mousse"},"content":{"rendered":"
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Preparare blat toffee<\/h2>\n

Credi\u00ae<\/sup><\/sup>Softcake Toffee<\/strong> 330 g
\nOu\u0103<\/strong> 120 g
\nUlei<\/strong> 130 g
\nAp\u0103<\/strong> 100 g
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\nTotal<\/strong> 680 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 cu dimensiunea 60×40 cm.
\n\u2022 Coacere: 180\u00b0C\/ aprox. 9 min.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare mousse caramel<\/h2>\n

Lapte<\/strong> 190 g
\nG\u0103lbenu\u0219<\/strong> 45 g
\nZah\u0103r<\/strong> 35 g
\nCremento Caramel Gold<\/strong> 280 g
\nFri\u0219c\u0103<\/strong> 260 g
\nGelatin\u0103<\/strong> 12 g
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\nTotal<\/strong> 822 g<\/p>\n

\u2022 Se fierbe laptele, se adaug\u0103 g\u0103lbenu\u0219ul b\u0103tut cu zah\u0103rul \u0219i se continu\u0103 \u00eencalzirea p\u00e2n\u0103 la 85\u00b0C. Compozi\u021bia se las\u0103 la temperat 5-10 minute.
\n\u2022 \u00cen compozi\u021bia temperat\u0103 se adaug\u0103 pe r\u00e2nd gelatina \u00eenc\u0103lzit\u0103, crema caramel \u0219i fri\u0219ca semi-b\u0103tut\u0103. Omogenizare.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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

Pe o tav\u0103 cu h\u00e2rtie pergament se \u00eentind \u00een strat de 3 mm 300 g de crem\u0103 Credi\u00ae<\/sup>Filling Nocciola Crunchy. Congelare.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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

Creline<\/strong> 75 g
\nCiocolat\u0103 lapte<\/strong> 150 g
\nCredi\u00ae<\/sup>Shineglaze Caramel<\/strong> 225 g
\nGelatin\u0103<\/strong> 5 g
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\nTotal<\/strong> 455 g<\/p>\n

\u2022 Se aduce Creline la fierbere, se adaug\u0103 ciocolata cu lapte \u0219i se amestec\u0103 p\u00e2n\u0103 la omogenizare.
\n\u2022 Se adaug\u0103 Credi\u00ae<\/sup>Shineglaze Caramel, iar la final gelatina hidratat\u0103. Omogenizare.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Finisare<\/h2>\n

\u2022 Se toarn\u0103 \u00een interiorul formelor de silicon mousse caramel p\u00e2n\u0103 la jumatatea siliconului.
\n\u2022 Se decupeaz\u0103 \u0219i se introduc \u00een interiorul formelor discuri de crem\u0103 crunchy.
\n\u2022 Se completeaz\u0103 cu mousse p\u00e2n\u0103 la 80% din capacitatea formei. Se aplic\u0103 discuri de blat \u0219i se congeleaz\u0103. Dup\u0103 congelare se extrag din forme, se pun pe gr\u0103tar \u0219i se glazureaz\u0103. Decorare dup\u0103 preferin\u021b\u0103.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div>