![Rețete Rețete](https://www.zeelandia.ro/retete/@@images/image-1280-3555f2036e2a7947e36a428d6045924a.jpeg)
![Rețete Rețete](https://www.zeelandia.ro/retete/@@images/image-768-4303773700f7858396c960667d65602c.jpeg)
Tort Snickers
Tort Snickers
Reteta
Grup | Greutate / Volum | Unitate | Produs |
---|---|---|---|
Blat | 0.150 | kg | Genoise Cocoa Intense |
Blat | 0.150 | kg | oua |
Crema de ciocolata | 0.300 | kg | Arabesque Lait 34 |
Crema de ciocolata | 0.300 | kg | Rosette |
Crema Caramel si arahide | 0.500 | kg | Caramel dulce de leche |
Crema Caramel si arahide | 0.250 | kg | arahide sarate |
Sirop | 0.100 | kg | zahar |
Sirop | 0.100 | l | apa |
Sirop | Coniac | ||
Sirop | Flavour Rum | ||
Glazurare si decor | 0.200 | kg | Rosette |
Glazurare si decor | 0.200 | kg | Arabesque Noir 58 |
Glazurare si decor | Ciocolata Snikers | ||
Glazurare si decor | decoratiuni din ciocolata |
Mod de lucru
Blat:
Se mixeaza cu telul ingredientele timp de 5 minute la viteza mare. Compozitia se toarna in forma circulara. Coacerea se realizeaza timp de 30 –35 de minute la temperatura de 180°C.
Crema ciocolata:
Se topeste Arabesque Lait 34, se adauga Rosette lichida si se omogenizeaza.
Glazurare si decor:
Se topeste Arabesque Noir 58, se adauga Rosette lichida si se omogenizeaza.
Asamblare:
• Blat
• Sirop
• Crema ciocolata
• Blat
• Sirop
• Crema Caramel si arahide
• Glazura si décor
![Tort Snickers](https://www.zeelandia.ro/retete/retete-cofetarie/tort-snickers/@@images/image-400-deaf007a462214846328d662070f6aab.jpeg)