{"id":352006,"date":"2024-05-16T21:55:16","date_gmt":"2024-05-16T21:55:16","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=352006"},"modified":"2024-05-19T19:14:42","modified_gmt":"2024-05-19T19:14:42","slug":"fantezii-cu-ciocolata-si-caramel","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/evenimente-speciale-cake-bar\/fantezii-cu-ciocolata-si-caramel\/","title":{"rendered":"Fantezii cu ciocolat\u0103 \u0219i caramel"},"content":{"rendered":"
\n\t
\n\t\t\n\t\t
\n\t\t\t
\"\"<\/div>\n\t\t<\/figure>\n\t<\/div>\n\n\t
\n\t\t\n\t\t
\n\t\t\t
\"\"<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div>
\t\t\t
<\/p>\n

Preparare blat toffee<\/h2>\n

Credi\u00ae<\/sup>Softcake Toffe<\/strong>e 330 g
\nOu\u0103<\/strong> 120 g
\nUlei<\/strong> 130 g
\nAp\u0103<\/strong> 100 g
\n_______________________
\nTotal<\/strong> 680 g<\/p>\n

\u2022 Se pun \u00een cuva mixerului ingredientele fluide, apoi premixul.
\n\u2022 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 30×40 cm.
\n\u2022 Coacere: 180\u00b0C\/ aprox. 11 min<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

\t\t\t
<\/p>\n

Preparare mousse ciocolat\u0103 cu lapte<\/h2>\n

Lapte<\/strong> 190 g
\nG\u0103lbenu\u0219<\/strong> 45 g
\nZah\u0103r<\/strong> 35 g
\nCiocolat\u0103 cu lapte<\/strong> 130 g
\nCremento Caramel Gold<\/strong> 130 g
\nFri\u0219c\u0103<\/strong> 260 g
\nAp\u0103 pt. gelatin\u0103<\/strong> 50 g
\nGelatin\u0103<\/strong> 10 g
\n______________________
\nTotal<\/strong> 850 g<\/p>\n

\u2022 Se fierbe laptele, se adaug\u0103 g\u0103lbenu\u0219ul b\u0103tut cu zah\u0103rul \u0219i se ia de pe foc. Apoi se las\u0103 compozi\u021bia la temperat 5-10 min.
\n\u2022 Se adaug\u0103 pe r\u00e2nd gelatina hidratat\u0103, ciocolata topit\u0103, crema caramel \u0219i fri\u0219ca semi-b\u0103tut\u0103<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

\t\t\t
<\/p>\n

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

Cremento Sacher<\/strong> 300 g
\nCiocolat\u0103 neagr\u0103<\/strong> 80% 80 g
\nFulgi de porumb<\/strong> 80 g
\n______________________
\nTotal<\/strong> 460 g<\/p>\n

Se \u00eenc\u0103lzesc ciocolata \u0219i crema la 30-40\u00b0C \u0219i se adaug\u0103 fulgii de porumb. Omogenizare.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

\t\t\t
<\/p>\n

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

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

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

\t\t\t
<\/p>\n

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

\u2022 Se toarn\u0103 mousse \u00een interiorul formelor semi-sferice p\u00e2n\u0103 la jum\u0103tatea lor.
\n\u2022 Se introduce cu o linguri\u021b\u0103 umplutura crocant\u0103, apoi se umplu formele cu restul de mousse.
\n\u2022 Din blatul de toffee se decupeaz\u0103 capace la diametrul formei \u0219i se a\u0219eaz\u0103 pe fiecare monopor\u021bie. Se congeleaz\u0103.
\n\u2022 Pr\u0103jiturile congelate se scot din forme, se a\u0219eaz\u0103 pe gr\u0103tar \u0219i se glazureaz\u0103. Se decoreaz\u0103 dup\u0103 preferin\u021b\u0103.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div>