{"id":351995,"date":"2024-05-16T21:34:02","date_gmt":"2024-05-16T21:34:02","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=351995"},"modified":"2024-05-19T19:13:02","modified_gmt":"2024-05-19T19:13:02","slug":"duo-crunchy","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/evenimente-speciale-cake-bar\/duo-crunchy\/","title":{"rendered":"Duo crunchy"},"content":{"rendered":"
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Preparare blat cu unt<\/h2>\n

Credi\u00ae<\/sup>Softcake Butterino<\/strong> 250 g
\nUlei<\/strong> 75 g
\nOu\u0103<\/strong> 90 g
\nAp\u0103<\/strong> 60 g
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\nTotal<\/strong> 475 g
\n\u2022 Se amestec\u0103 cu paleta mixerului,max. 2 min. la vitez\u0103 mic\u0103, toate ingredientele p\u00e2n\u0103 se ob\u021bine o compozi\u021bie omogen\u0103 \u0219i v\u00e2scoas\u0103.
\n\u2022 Se toarn\u0103 compozi\u021bia \u00een tav\u0103 60×40 cm. Se \u00eentinde uniform.
\n\u2022 Coacere: 170\u00b0C\/ 11-13 min.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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

Ciocolat\u0103 cu lapte<\/strong> 500 g
\nCreline<\/strong> 250 g
\nCreline semi-spumat<\/strong>\u0103 300 g
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\nTotal<\/strong> 1050 g
\n\u2022 Se aduc la fierbere cele 250 g Creline \u0219i se toarn\u0103 peste ciocolata cu lapte pus\u0103 \u00eentr-un vas curat. Se amestec\u0103 p\u00e2n\u0103 la topirea complet\u0103 a ciocolatei \u0219i ob\u021binerea unei compozi\u021bii omogene. R\u0103cire.
\n\u2022 Compozi\u021bia r\u0103cit\u0103 se spumeaz\u0103 pu\u021bin, apoi se adaug\u0103 peste ea Creline semi-spumat\u0103. Omogenizare.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare umplutur\u0103 caise pentru inser\u021bie<\/h2>\n

Umplutur\u0103 caise<\/strong> \u201cLa Minut\u201d 160 g<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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

Credi\u00ae<\/sup>Filling Nocciola Crunchy<\/strong> 250 g
\nCredi\u00ae<\/sup>Filling Nocciola Bianco Crunchy<\/strong> 250 g
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\nTotal<\/strong> 500 g<\/p>\n

Se pun cele dou\u0103 creme \u00een acela\u0219i vas \u0219i se \u00eenc\u0103lzesc la microunde pentru fluidificare; apoi se folosesc la glazurare.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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

\u2022 La baza formelor monopor\u021bii cilindrice cu 3 cm punem c\u00e2te un disc din blatul cu unt, decupat potrivit.
\n\u2022 Se ia o form\u0103 de policarbonat de 3 cm \u0219i se tapeteaz\u0103 pe margini cu folie acetofan.
\n\u2022 Umplem pe jum\u0103tate formele cu ganache \u0219i ad\u0103ug\u0103m cu un poche c\u00e2te 10 g umplutur\u0103 caise. Complet\u0103m formele cu restul de ganache. Congelare 60 min.
\n\u2022 Se glazureaz\u0103 cu glazura crocant\u0103.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div>