{"id":352715,"date":"2025-06-15T16:27:44","date_gmt":"2025-06-15T16:27:44","guid":{"rendered":"https:\/\/orkla.ro\/b2b\/?page_id=352715"},"modified":"2025-06-15T16:53:16","modified_gmt":"2025-06-15T16:53:16","slug":"coco-joy","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/evenimente-speciale-cake-bar\/coco-joy\/","title":{"rendered":"COCO JOY"},"content":{"rendered":"
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Preparare foaie rulada<\/h2>\n

Credi\u00ae<\/sup><\/sup>Multi Cake Plus<\/strong> 100g
\nOu\u0103<\/strong> 100g
\n___________________
\nTotal<\/strong> 200g<\/p>\n

\u2022 Se spumeaz\u0103 ingredientele cu telul timp de 5-6 min. la vitez\u0103 mare.
\n\u2022 Se toarn\u0103 compozi\u021bia pe o tav\u0103 de (30×40 cm) cu h\u00e2rtie de copt \u0219i se \u00eentinde uniform compozi\u021bia.
\n\u2022 Coacere: 200\u00b0C \/ 5 min
\n\u2022 R\u0103cire \u0219i por\u021bionare discuri adaptate paharului \u00een care se monteaz\u0103 pr\u0103jitura.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare blat bezea cu cocos<\/h2>\n

Credi\u00ae<\/sup><\/sup>Cake Coconut Mix<\/strong> 100g
\nCredi\u00ae<\/sup><\/sup>Cake Meringue Classic<\/strong> 100g
\nZah\u0103r<\/strong> 50 g
\nAp\u0103(fierbinte)<\/strong> 50g
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\nTotal<\/strong> 290g<\/p>\n

\u2022 Apa fierbinte se amestec\u0103 cu zah\u0103rul p\u00e2n\u0103 la topirea complet\u0103.
\n\u2022 Se adaug\u0103 mixul de bezea. Spumare cu telul la vitez\u0103 mare c\u00e2teva minute (compozi\u021bie ferm\u0103).
\n\u2022 Se adaug\u0103 mixul cu cocos. Omogenizare la viteza mic\u0103.
\n\u2022 Coacere: 150\u00b0C \/ 15 min. R\u0103cire \u0219i m\u0103run\u021bire.<\/p>\n

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Preparare inser\u021bie cu zmeur\u0103<\/h2>\n

Zmeur\u0103 congelat\u0103<\/strong> 125g
\nZah\u0103r<\/strong> 60g
\nGelatin\u0103<\/strong> 5g
\nAp\u0103<\/strong> 25g
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\nTotal<\/strong> 215g<\/p>\n

\u2022 Se pun la fiert zmeura cu zah\u0103rul. Dup\u0103 ce d\u0103 \u00een clocot se men\u021bine pe foc 3-4 min. p\u00e2n\u0103 arat\u0103 ca un gem.
\n\u2022 Se adaug\u0103 gelatina hidratat\u0103 cu ap\u0103 rece. Omogenizare.
\n\u2022 Se ia de pe foc \u0219i se r\u0103ce\u0219te p\u00e2n\u0103 la temperatura camerei.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare crem\u0103<\/h2>\n

Credi\u00ae<\/sup>Krem Patis B<\/strong> 50g
\nAp\u0103<\/strong> 125g
\nCredi\u00ae<\/sup>Cream Coconut & Vanilla<\/strong> 250g
\nMascarpone<\/strong> 50g
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\nTotal<\/strong> 475g<\/p>\n

\u2022 Se amestec\u0103 mixul de crem\u0103 instant cu ap\u0103. Mixare cu telul 3 min. la vitez\u0103 medie.
\n\u2022 Se adaug\u0103 mascarpone. Omogenizare. Apoi crema cu cocos. Omogenizare. <\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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

\u2022 La baza paharului se a\u0219eaz\u0103 discul de foaie rulad\u0103 \/ crem\u0103 cocos \/ inser\u021bie gel zmeur\u0103 \/ blat bezea \u0219i
\ncocos m\u0103run\u021bit \/ crem\u0103 cocos \/ decor cu \u00bd bomboan\u0103 Raffaelo \u0219i migdal\u0103 rumenit\u0103.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div>