Acestea sunt napolitane care nu se prepar\u0103 pur \u0219i simplu \u2013 le facem atunci c\u00e2nd vrem ceva special.<\/p>\n
Trei creme, stratificare precis\u0103 \u0219i un rezultat care va \u00eenc\u00e2nta nu doar prin gustul s\u0103u, ci \u0219i prin t\u0103ierea perfect\u0103.<\/p>\n
Ingrediente:<\/p>\n
Baz\u0103:<\/p>\n
5 foi de napolitan\u0103
\nPentru umplutura proteic\u0103 (cu nuci uscate): M\u00e2ncare \u0219i b\u0103utur\u0103<\/p>\n
10 albu\u0219uri de ou
\n250 g zah\u0103r granulat
\n200 g nuci m\u0103cinate
\n300 g biscui\u021bi zdrobi\u021bi (dup\u0103 gust \u0219i disponibilitate)
\naprox. 50 ml lapte sau ap\u0103 (dup\u0103 cum este necesar)
\nPentru crema de g\u0103lbenu\u0219uri:<\/p>\n
10 g\u0103lbenu\u0219uri
\n200\u2013250 g zah\u0103r tos (dup\u0103 gust)
\n20 g zah\u0103r vanilat
\n250 g unt sau margarin\u0103
\n100 g zah\u0103r pudr\u0103<\/p>\n
Pentru umplutura de ciocolat\u0103: Alimente<\/p>\n
100 g ciocolat\u0103 neagr\u0103 (pentru crem\u0103)
\nDescoperi\u021bi mai multe
\nGlazur\u0103
\nciocolat\u0103
\nZah\u0103r<\/p>\n
Pentru glazura de ciocolat\u0103: Produse lactate \u0219i ou\u0103<\/p>\n
150 g ciocolat\u0103 neagr\u0103
\n3 linguri de ulei
\nProcedura:<\/p>\n
Procedura:
\nPreg\u0103tirea albu\u0219urilor.<\/p>\n
Separa\u021bi albu\u0219urile de g\u0103lbenu\u0219uri.
\nPune\u021bi albu\u0219urile \u00eentr-un bol sau o crati\u021b\u0103 metalic\u0103, ad\u0103uga\u021bi 250 g de zah\u0103r \u0219i amesteca\u021bi scurt (nu le bate\u021bi).<\/p>\n
Pune\u021bi bolul deasupra unei b\u0103i de ap\u0103, reduce\u021bi focul \u0219i \u00eenc\u0103lzi\u021bi, amestec\u00e2nd constant, p\u00e2n\u0103 c\u00e2nd zah\u0103rul se dizolv\u0103 complet \u0219i albu\u0219urile ating o temperatur\u0103 de aproximativ 70 \u00b0C.
\nAcest lucru dureaz\u0103 aproximativ 10 minute.<\/p>\n
Verifica\u021bi cu degetele dac\u0103 sunt gata \u2013 amestecul trebuie s\u0103 fie cald \u0219i omogen, f\u0103r\u0103 cristale de zah\u0103r.
\nAve\u021bi grij\u0103 s\u0103 nu supra\u00eenc\u0103lzi\u021bi albu\u0219urile, altfel se vor g\u0103ti. M\u00e2ncare \u0219i b\u0103utur\u0103<\/p>\n
Preg\u0103tirea g\u0103lbenu\u0219urilor.<\/p>\n
Pune\u021bi toate cele 10 g\u0103lbenu\u0219uri \u00eentr-un al doilea recipient, ad\u0103uga\u021bi 200\u2013250 g de zah\u0103r \u0219i zah\u0103r vanilat.
\nAmesteca\u021bi-le \u0219i pasteuriza\u021bi-le la fel ca albu\u0219urile la baie de ap\u0103, de data aceasta timp de 10\u201315 minute.<\/p>\n
G\u0103lbenu\u0219urile sunt gata c\u00e2nd:<\/p>\n
zah\u0103rul este complet dizolvat,
\namestecul se \u00eengroa\u0219\u0103,
\ntemperatura ajunge la aproximativ 70 \u00b0C.
\nTimpul depinde de l\u0103\u021bimea \u0219i grosimea recipientului – cel mai lat se \u00eenc\u0103lze\u0219te mai repede.<\/p>\n
Umplutur\u0103 de albu\u0219 de ou cu nuci.<\/p>\n
Bate\u021bi albu\u0219urile r\u0103cite p\u00e2n\u0103 se \u00eenmoaie (nu trebuie s\u0103 fie complet tari).
\nAd\u0103uga\u021bi nucile m\u0103cinate \u0219i treptat biscui\u021bii zdrobi\u021bi. Dulciuri \u0219i produse de cofet\u0103rie<\/p>\n
Grosimea umpluturii depinde de tipul de biscui\u021bi:<\/p>\n
pentru cei mai usca\u021bi, ad\u0103uga\u021bi lapte sau ap\u0103,
\npentru cei mai umezi, nu este nevoie s\u0103 ad\u0103uga\u021bi nimic.
\nFacem umplutura pu\u021bin mai sub\u021bire, deoarece se va \u00eent\u0103ri dup\u0103 ce se odihne\u0219te.
\nAceast\u0103 umplutur\u0103 este gata.<\/p>\n
Crem\u0103 de g\u0103lbenu\u0219-ciocolat\u0103.<\/p>\n
Bate\u021bi untul sau margarina cu zah\u0103rul pudr\u0103.<\/p>\n
\u00cencorpora\u021bi treptat g\u0103lbenu\u0219urile r\u0103cite.<\/p>\n
\u00cemp\u0103r\u021bi\u021bi crema \u00een dou\u0103 p\u0103r\u021bi egale:<\/p>\n
Prima parte va r\u0103m\u00e2ne g\u0103lbenu\u0219ul,
\n\u00cen a doua amestec\u0103m ciocolata neagr\u0103 topit\u0103 \u0219i r\u0103cit\u0103.
\nVom avea o umplutur\u0103 de g\u0103lbenu\u0219 \u0219i una de ciocolat\u0103. Sos de ciocolat\u0103<\/p>\n
Asamblarea napolitanei:
\nA\u0219eza\u021bi prima foaie de napolitan\u0103 pe plac\u0103
\n\u2192 \u00eentinde\u021bi jum\u0103tate din umplutura de biscui\u021bi cu nuci
\nAcoperi\u021bi cu a doua foaie, ap\u0103sa\u021bi u\u0219or
\n\u2192 \u00eentinde\u021bi \u00eentreaga umplutur\u0103 de ciocolat\u0103
\nAd\u0103uga\u021bi a treia foaie, ap\u0103sa\u021bi
\n\u2192 \u00eentinde\u021bi a doua jum\u0103tate a umpluturii de nuci
\nAcoperi\u021bi cu a patra foaie
\n\u2192 \u00eentinde\u021bi crema de g\u0103lbenu\u0219
\nAcoperi\u021bi cu a cincea foaie de napolitan\u0103
\nA\u0219eza\u021bi deasupra h\u00e2rtie de copt, o plac\u0103 sau o tav\u0103 de copt \u0219i o greutate mic\u0103.
\nL\u0103sa\u021bi-o s\u0103 se \u00eent\u0103reasc\u0103 la frigider.
\nGlazur\u0103 de ciocolat\u0103. M\u00e2ncare
\nM\u00e2ncare 150 g de ciocolat\u0103 neagr\u0103 cu ulei, l\u0103sa\u021bi-o s\u0103 se r\u0103ceasc\u0103 pu\u021bin \u0219i turna\u021bi-o pe napolitan\u0103 r\u0103cit\u0103.
\n\u00centinde\u021bi glazura uniform.<\/p>\n
Sfat:
\nDac\u0103 ave\u021bi doar 100 g de ciocolat\u0103, pute\u021bi \u00eentoarce foaia de deasupra cu partea neted\u0103 \u00een sus, ceea ce va folosi mai pu\u021bin\u0103 glazur\u0103.<\/p>\n
Feliere.<\/p>\n
L\u0103sa\u021bi napolitana s\u0103 se r\u0103ceasc\u0103 scurt dup\u0103 ce o scoate\u021bi din frigider \u00eenainte de a o felia. Rezultatul este o t\u0103ietur\u0103 perfect\u0103, curat\u0103, cu straturi frumoase.<\/p>\n
Pute\u021bi urm\u0103ri procesul \u00een urm\u0103torul videoclip:<\/p>\n
Poft\u0103 bun\u0103! M\u00e2ncare \u0219i b\u0103utur\u0103<\/p>\n
Dac\u0103 v-a pl\u0103cut aceast\u0103 re\u021bet\u0103, distribui\u021bi-o prietenilor dvs.!<\/p>\n","protected":false},"excerpt":{"rendered":"
Acestea sunt napolitane care nu se prepar\u0103 pur \u0219i simplu \u2013 le facem atunci c\u00e2nd vrem ceva special. Trei creme,…<\/p>\n","protected":false},"author":1,"featured_media":1402,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1401","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/1401","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/comments?post=1401"}],"version-history":[{"count":1,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/1401\/revisions"}],"predecessor-version":[{"id":1403,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/1401\/revisions\/1403"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/1402"}],"wp:attachment":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=1401"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=1401"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=1401"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}