{"id":352063,"date":"2024-05-16T22:51:16","date_gmt":"2024-05-16T22:51:16","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=352063"},"modified":"2024-05-19T19:23:14","modified_gmt":"2024-05-19T19:23:14","slug":"mousse-crocant-cu-crema-fistic","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/evenimente-speciale-cake-bar\/mousse-crocant-cu-crema-fistic\/","title":{"rendered":"Mousse crocant cu crem\u0103 fistic"},"content":{"rendered":"
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Preparare blat din cookies<\/h2>\n
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Credi\u00ae<\/sup>Cookie Homemade<\/strong> 250 g
\nPaticrem<\/strong> 50 g
\nOu\u0103<\/strong> 50 g
\nAp\u0103<\/strong> 50 g
\nZah\u0103r<\/strong> 70 g
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\nTotal<\/strong> 470 g<\/p>\n

\u2022 Se spumeaz\u0103 margarina cu zah\u0103rul p\u00e2n\u0103 cap\u0103t\u0103 volum.
\n\u2022 Se \u00eencorporeaz\u0103 treptat ou\u0103le \u0219i apa. La final, se adaug\u0103 mixul de cookies. Omogenizare.
\n\u2022 \u00centindere compozi\u021bie \u00een tav\u0103 de 30×40 cm.
\n\u2022 Coacere la 170\u00b0C\/ aprox. 14 min.<\/p>\n<\/div>\n

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Preparare mousse fistic<\/h2>\n

Lapte<\/strong> 175 g
\nG\u0103lbenu\u0219<\/strong> 45 g
\nZah\u0103r<\/strong> 35 g
\nCremento Pistachio<\/strong> 255 g
\nFri\u0219c\u0103<\/strong> 255 g
\nGelatin\u0103<\/strong> 12 g
\nAp\u0103<\/strong> 60 g
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\nTotal<\/strong> 837 g<\/p>\n

\u2022 Se \u00eenc\u0103lze\u0219te laptele p\u00e2n\u0103 ajunge la 85\u00b0C. Se ia
\nde pe foc \u0219i se adaug\u0103 g\u0103lbenu\u0219urile spumate \u00een prealabil cu zah\u0103rul. Omogenizare.
\n\u2022 Se adaug\u0103 \u0219i gelatina hidratat\u0103 cu ap\u0103 rece. Compozi\u021bia rezultat\u0103 se amestec\u0103 cu Cremento
\nPistachio. Omogenizare.
\n\u2022 Se adaug\u0103 \u0219i fri\u0219ca semi-b\u0103tut\u0103. Omogenizare.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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

Zah\u0103r<\/strong> 150 g
\nAp\u0103<\/strong> 75 g
\nGelatin\u0103<\/strong> 10 g
\nAp\u0103 pt. gelatin\u0103<\/strong> 50 g
\nCiocolat\u0103 alb\u0103<\/strong> 175 g
\nLapte condensat<\/strong> 100 g
\nColorant verde<\/strong>
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\nTotal<\/strong> 560 g<\/p>\n

\u2022 Se hidrateaz\u0103 gelatina cu cele 50 g ap\u0103 rece.
\n\u2022 Se fierbe apa cu zah\u0103rul p\u00e2n\u0103 la 107\u00b0C, apoi se ia de pe foc \u0219i se adaug\u0103 ciocolata \u0219i laptele condensat. Omogenizare.
\n\u2022 Se adaug\u0103 gelatina hidratat\u0103 \u0219i topit\u0103 \u00een prealabil, apoi se adaug\u0103 \u0219i colorantul. Se omogenizeaz\u0103.
\n\u2022 Glazurarea se realizeaz\u0103 doar c\u00e2nd glazura are temperatura \u00eentre 33-35\u00b0C.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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

\u2022 Se toarn\u0103 mousse-ul de fistic \u00een interiorul formelor de silicon, p\u00e2n\u0103 la jumatatea acestora.
\n\u2022 Se las\u0103 pu\u021bin la rece pentru \u00eent\u0103rire, apoi cu ajutorul unui poche cu douille turn\u0103m pe lungime ~8 g de Credi\u00ae<\/sup>Filling Nocciolla Bianco Crunchy.
\n\u2022 Se acoper\u0103 complet cu mousse de fistic \u0219i se bag\u0103 \u00een congelator.
\n\u2022 Dup\u0103 congelare se extrag din formele de silicon, se pun pe un gr\u0103tar \u0219i se glazureaz\u0103, iar apoi se a\u0219eaz\u0103 pe blatul de cookies decupat pu\u021bin mai mare dec\u00e2t formele de silicon.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div>