Vanilla-apple cream with peppermint insert and cashew crunch base<\/p>\n","protected":false},"featured_media":14386,"parent":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"editor_notices":[]},"rezepte_cat":[184,217],"class_list":["post-14381","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","rezepte_cat-pastry-shop-confectionery","rezepte_cat-patisserie"],"acf":{"rezepte_top_info_block":{"rez_aus_quantity":"20","ausbeute":"
pieces of 100 g,
\n8\u00d74 cm<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"60 minutes","ruhezeit_label":"Freezing time","ruhezeit":"8\u201310 hours","backzeit_label":"Cooling time","backzeit":"1 hour","optional_label":"","optional":""},"nahrwerte":{"energiewert":"1'344 kJ\/321 kcal;","fett":"21 g, of which saturated 11.6 g;","kohlenhydrate":"29 g, of which sugars 20 g;","eiweiss":"3.8 g; salt 0.2 g"}},"rez_section_heading":"Ingredients","rezept":[{"rez_heading":"Peppermint insert","rez_infos":[{"rez_weight":"220","rez_weight_unit":"g","rez_value":"
applesauce<\/p>\n"},{"rez_weight":"220","rez_weight_unit":"g","rez_value":"
apple juice<\/p>\n"},{"rez_weight":"30","rez_weight_unit":"g","rez_value":"
butter<\/p>\n"},{"rez_weight":"55","rez_weight_unit":"g","rez_value":"
sugar (1)<\/p>\n"},{"rez_weight":"10","rez_weight_unit":"g","rez_value":"
pectin NH<\/p>\n"},{"rez_weight":"30","rez_weight_unit":"g","rez_value":"
sugar (2)
\n(for mixing with the pectin)<\/p>\n"},{"rez_weight":"5","rez_weight_unit":"g","rez_value":"
gelatine powder<\/p>\n"},{"rez_weight":"25","rez_weight_unit":"g","rez_value":"
water, cold
\n(for soaking the gelatine)<\/p>\n"},{"rez_weight":"5","rez_weight_unit":"g","rez_value":"
peppermint flavor, natural<\/p>\n"}],"bottom_description":""},{"rez_heading":"Cashew crunch base","rez_infos":[{"rez_weight":"140","rez_weight_unit":"g","rez_value":"
cashew paste<\/p>\n"},{"rez_weight":"160","rez_weight_unit":"g","rez_value":"
couverture Rondo Edelweiss 36%<\/p>\n"},{"rez_weight":"240","rez_weight_unit":"g","rez_value":"
croquantine wafer flakes<\/p>\n"}],"bottom_description":""},{"rez_heading":"Vanilla-apple cream","rez_infos":[{"rez_weight":"180","rez_weight_unit":"g","rez_value":"
heavy cream<\/p>\n"},{"rez_weight":"180","rez_weight_unit":"g","rez_value":"
apple juice<\/p>\n"},{"rez_weight":"55","rez_weight_unit":"g","rez_value":"
sugar<\/p>\n"},{"rez_weight":"2","rez_weight_unit":"g","rez_value":"
vanilla pods<\/p>\n"},{"rez_weight":"4","rez_weight_unit":"g","rez_value":"
gelatine powder<\/p>\n"},{"rez_weight":"20","rez_weight_unit":"g","rez_value":"
water, cold
\n(for soaking the gelatine)<\/p>\n"},{"rez_weight":"360","rez_weight_unit":"g","rez_value":"
whole cream, whipped<\/p>\n"}],"bottom_description":""},{"rez_heading":"Green glaze","rez_infos":[{"rez_weight":"38","rez_weight_unit":"g","rez_value":"
clear gel, firm<\/p>\n"},{"rez_weight":"2","rez_weight_unit":"g","rez_value":"
food coloring, pistachio green, liquid<\/p>\n"}],"bottom_description":""},{"rez_heading":"Additional ingredients","rez_infos":[{"rez_weight":"40","rez_weight_unit":"g","rez_value":"
confectionery coating, white “Chef Rubber”
\n(for spraying)<\/p>\n"},{"rez_weight":"20","rez_weight_unit":"g","rez_value":"
confectionery paste, green “Chef Rubber”
\n(for spraying)<\/p>\n"},{"rez_weight":"20","rez_weight_unit":"g","rez_value":"
peppermint, fresh<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Peppermint insert","hers_description":"
Soak the gelatin in cold water. Place the applesauce, apple juice, butter, and sugar (1) in a saucepan and bring to a boil. Mix the pectin with sugar (2), add to the boiling liquid, stir well and boil vigorously for another 2 minutes. Remove the saucepan from the heat and stir in the soaked gelatin and peppermint flavoring. Blend the mixture until smooth.<\/p>\n
Pour approx. 26 g of the mixture into suitable silicone molds (e.g., half-sphere or other inserts). Freeze until fully set.<\/p>\n","hers_images":false},{"hers_heading":"Cashew crunch base","hers_description":"
Thoroughly combine all ingredients.<\/p>\n
Spread about 25\u202fg of the mixture into silicone molds with oval cavities (approx. 8\u00d74\u202fcm) and smooth the surface.<\/p>\n
Chill in the refrigerator at around 5\u202f\u00b0C until firm.<\/p>\n","hers_images":[{"hers_image":14382}]},{"hers_heading":"Vanilla-apple cream","hers_description":"
Soak the gelatin in cold water. Bring the cream, apple juice, sugar and vanilla seeds to a boil. Strain through a fine sieve to remove the vanilla pod residues. Add the soaked gelatin and stir well.<\/p>\n
Allow the cream to cool in a shallow container to approximately 30\u202f\u00b0C.<\/p>\n
Fold in the semi-whipped cream. Use the cream immediately.<\/p>\n","hers_images":[{"hers_image":14383}]},{"hers_heading":"Assembling the pastries","hers_description":"
Pipe about 30\u202fg of the vanilla-apple cream into large silicone molds (e.g., Felchlin STONE Patisserie, 76\u00d752\u00d737\u202fmm). Let set slightly if needed. Press the frozen peppermint insert into the center of the cream. Fill the mold with an additional 10\u202fg of vanilla-apple cream.<\/p>\n
Freeze the filled molds at -18\u00b0C until fully solid.<\/p>\n","hers_images":[{"hers_image":14384}]},{"hers_heading":"Green glaze","hers_description":"
Gently warm the clear gel and mix with the food coloring solution until uniform. Adjust to the working temperature (approx. 35\u201340\u00b0C) if necessary.<\/p>\n","hers_images":false},{"hers_heading":"Finishing","hers_description":"
Unmold the frozen pastries. Spray evenly all around with white confectionery paste. Lightly spray green coating on one side to create a jade stone effect.<\/p>\n
Place the pastries on the prepared cashew crunch bases. Accent with green jelly and decorate with fresh peppermint leaves.<\/p>\n","hers_images":[{"hers_image":14385}]}],"hers_fertigstellen":"","rel_select_products":"","is_sticky":false,"rel_select_fachblatt":""},"yoast_head":"\n