{"id":5240,"date":"2025-07-02T08:35:12","date_gmt":"2025-07-02T06:35:12","guid":{"rendered":"https:\/\/richemontplus.com\/?post_type=rezepte&#038;p=5240"},"modified":"2025-10-03T08:19:21","modified_gmt":"2025-10-03T06:19:21","slug":"engadine-nut-tart","status":"publish","type":"rezepte","link":"https:\/\/richemontdev.wp-experten.org\/en\/recipes\/engadine-nut-tart\/","title":{"rendered":"Engadine nut tart"},"content":{"rendered":"\n<p>Shortcrust pastry with walnut-caramel filling<\/p>\n\n\n\n<p><\/p>\n","protected":false},"featured_media":5929,"parent":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"editor_notices":[]},"rezepte_cat":[184,220],"class_list":["post-5240","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","rezepte_cat-pastry-shop-confectionery","rezepte_cat-small-baked-goods"],"acf":{"rezepte_top_info_block":{"rez_aus_quantity":"10","ausbeute":"<p>pieces of 370 g, \u00d8 18 cm<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"60 minutes","ruhezeit_label":"Rest period","ruhezeit":"","backzeit_label":"Baking time","backzeit":"40 minutes\/220\u00b0C","optional_label":"","optional":""},"nahrwerte":{"energiewert":"2'038 kJ\/487 kcal;","fett":"31 g, of which saturated 14 g;","kohlenhydrate":"47 g, of which sugars 26 g; ","eiweiss":"5.2 g; salt 0.3 g"}},"rez_section_heading":"Recipe","rezept":[{"rez_heading":"Shortcrust pastry","rez_infos":[{"rez_weight":"1220","rez_weight_unit":"g","rez_value":"<p>butter<\/p>\n"},{"rez_weight":"500","rez_weight_unit":"g","rez_value":"<p>icing sugar, without additives<\/p>\n"},{"rez_weight":"75","rez_weight_unit":"g","rez_value":"<p>heavy cream<\/p>\n"},{"rez_weight":"10","rez_weight_unit":"g","rez_value":"<p>table salt<\/p>\n"},{"rez_weight":"170","rez_weight_unit":"g","rez_value":"<p>vanilla cream powder, warm<\/p>\n"},{"rez_weight":"1720","rez_weight_unit":"g","rez_value":"<p>wheat flour 400<\/p>\n"}],"bottom_description":""},{"rez_heading":"Nut tart filling","rez_infos":[{"rez_weight":"300","rez_weight_unit":"g","rez_value":"<p>sugar<\/p>\n"},{"rez_weight":"260","rez_weight_unit":"g","rez_value":"<p>dextrose<\/p>\n"},{"rez_weight":"260","rez_weight_unit":"g","rez_value":"<p>whole milk<\/p>\n"},{"rez_weight":"600","rez_weight_unit":"g","rez_value":"<p>butter<\/p>\n"},{"rez_weight":"260","rez_weight_unit":"g","rez_value":"<p>honey<\/p>\n"},{"rez_weight":"600","rez_weight_unit":"g","rez_value":"<p>glucose syrup<\/p>\n"},{"rez_weight":"20","rez_weight_unit":"g","rez_value":"<p>vanilla sugar<\/p>\n"},{"rez_weight":"10","rez_weight_unit":"g","rez_value":"<p>table salt<\/p>\n"},{"rez_weight":"990","rez_weight_unit":"g","rez_value":"<p>walnut kernels crushed<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Shortcrust pastry","hers_description":"<p>Place the butter, powdered sugar, heavy cream, and salt in a bowl and mix until smooth. Then combine the vanilla cream powder and wheat flour and add to the butter mixture. Quickly knead all ingredients into a smooth dough.<\/p>\n<p>Cover the finished dough with plastic wrap and refrigerate or use immediately.<\/p>\n","hers_images":false},{"hers_heading":"Nut tart filling","hers_description":"<p>Melt the sugar and dextrose. Heat the milk, butter, honey, glucose, vanilla sugar and salt together to 85\u00b0C. Pass the walnuts once through the 7 mm roller and sieve out the fine pieces, then cook everything together to 117\u00b0C. Leave to cool.<\/p>\n<p>Fill the nut cake filling into rings (16 cm \u00d8, 1.5 cm high) on silicone paper and freeze. Process further.<\/p>\n","hers_images":false},{"hers_heading":"Assembling","hers_description":"<p>Prepare a ring mold (18 cm \u00d8, 3 cm high). Grease with butter. Line the bottom and sides with nut cake dough 4.5 mm thick. Place the nut cake filling in the lined rings and cover with the dough lid. Prick the surface and score the edge with a pastry wheel.<\/p>\n","hers_images":false},{"hers_heading":"Baking","hers_description":"<p>Bake in a deck oven at 220\u00b0C.<\/p>\n<p>Shortly after baking, turn and leave to cool on a piece of cardboard so that the surface remains flat.<\/p>\n","hers_images":false}],"hers_fertigstellen":"","rel_select_products":[{"ID":11937,"post_author":"12","post_date":"2025-08-28 14:36:41","post_date_gmt":"2025-08-28 12:36:41","post_content":"","post_title":"3 free trial courses","post_excerpt":"","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"free-trial-courses","to_ping":"","pinged":"","post_modified":"2025-09-04 13:50:19","post_modified_gmt":"2025-09-04 11:50:19","post_content_filtered":"","post_parent":0,"guid":"https:\/\/richemontplus.com\/en\/?post_type=product&#038;p=11937","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":1542,"post_author":"12","post_date":"2025-05-05 12:28:25","post_date_gmt":"2025-05-05 12:28:25","post_content":"Milk truffles - delicate classics for the finest indulgence\r\n\r\nThe milk truffles online course from richemontplus.com teaches you in videos how to make velvety-smooth truffles with a perfect consistency, a delicious balance and an elegant finish - ideal for confectionery, gifts or elegant desserts.\r\n\r\nMilk truffles online course in detail:\r\n<h4>Ganache base &amp; basic technique - mixing ratio, temperature, whipping technique<\/h4>\r\n<ul>\r\n \t<li>Milk and white chocolate care - harmonising creaminess &amp; colour<\/li>\r\n \t<li>Rolling &amp; moulding - consistent nodularity, ideal size<\/li>\r\n \t<li>Decor &amp; finishing techniques - cocoa dust, nuts, sprinkles, marzipan coating<\/li>\r\n \t<li>Temperature control &amp; storage - ensure gloss &amp; texture<\/li>\r\n \t<li>Presentation &amp; packaging - stylish truffles as gifts or for sale<\/li>\r\n \t<li>Variations &amp; flavour placement - e.g. sugar, fruit or alcohol flavouring<\/li>\r\n<\/ul>\r\nBonus material included: recipe PDF, technique guide &amp; certificate of participation - available immediately after the end of the course.\r\n\r\n&nbsp;","post_title":"Milk truffles","post_excerpt":"","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"milch-truffes","to_ping":"","pinged":"","post_modified":"2025-12-01 13:08:14","post_modified_gmt":"2025-12-01 12:08:14","post_content_filtered":"","post_parent":0,"guid":"https:\/\/richemontplus.com\/?post_type=product&#038;p=1542","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":1279,"post_author":"12","post_date":"2025-04-29 11:21:42","post_date_gmt":"2025-04-29 11:21:42","post_content":"Nougat chocolate online course - flavourful, sophisticated &amp; artisanal\r\n\r\nIn the nougat chocolate online course at richemontplus.com, experts show you how to make nougat chocolate with a fine texture, balanced flavour and a beautiful finish - ideal for high-quality pralines, chocolate bars or as a gift idea.\r\n<h5>Course content in detail:<\/h5>\r\n<ul>\r\n \t<li>Basic recipe &amp; ingredient quality - best cocoa base, nuts, honey &amp; sugar<\/li>\r\n \t<li>Consistency and tempering technique - for stable gloss and perfect breakage<\/li>\r\n \t<li>Moulding &amp; casting techniques - bars, bars or pieces<\/li>\r\n \t<li>Decor ideas &amp; finishing - nuts, cocoa powder, gold, sprinkles<\/li>\r\n \t<li>Storage &amp; shelf life - optimum conditions for enjoyment<\/li>\r\n \t<li>Packaging &amp; presentation - business and gift-friendly<\/li>\r\n<\/ul>\r\nBonus material included: PDF recipe, technique guide &amp; certificate of participation - available after course completion.\r\n\r\n&nbsp;","post_title":"Nougat chocolate","post_excerpt":"","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"nougat-chocolate","to_ping":"","pinged":"","post_modified":"2025-12-01 13:11:27","post_modified_gmt":"2025-12-01 12:11:27","post_content_filtered":"","post_parent":0,"guid":"https:\/\/richemontplus.com\/?post_type=product&#038;p=1279","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":11132,"post_author":"12","post_date":"2025-08-11 16:52:31","post_date_gmt":"2025-08-11 14:52:31","post_content":"Thanks for your feedback! To ensure that the course description for \"Croissants tricolour recipe\" meets all Yoast requirements, I am now adapting it specifically to:\r\n\r\n\u2705 include at least one list\r\n\u2705 use significantly more connective words (easy-to-understand conjunctions)\r\n\u2705 maintain readability\r\n\r\nHere is the revised and fully Yoast-compliant course description:\r\n<h3>\ud83e\udd50 Croissant tricolour recipe - online course for creative colours and fruity enjoyment<\/h3>\r\nThese colourful croissants are sure to turn heads. They also combine a classic French pastry with a modern colouring technique and a fruity passion fruit and orange filling. You will work with toasted yeast dough and learn step by step how to incorporate food colouring into the dough, shape it and fill it with flavourful finesse.\r\n\r\nYou will not only learn the exact techniques for toasting, colouring and baking, but also how to create a visual highlight in your display with just a few simple steps. The croissants look particularly attractive thanks to the combination of yellow, orange and red - ideal for promotional weeks, speciality ranges or modern sales impulses.\r\n<h5>\ud83d\udccc Here's what you'll learn in the croissant tricolour recipe course:<\/h5>\r\nHow to make and process toasted croissant dough correctly\r\nColour the dough with powder dye and cut it into decorative strips\r\nWhip and dress the passion fruit and orange filling until airy\r\nApply the coloured strips correctly and process them properly\r\nGlaze with sugar syrup and decorate with Isomalt\r\nTips on the colour effect during baking and how to use food colouring\r\n*** Translated with www.DeepL.com\/Translator (free version) ***\r\n\r\n&nbsp;","post_title":"Tricolor croissants","post_excerpt":"","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"tricolor-croissants","to_ping":"","pinged":"","post_modified":"2025-10-02 00:40:13","post_modified_gmt":"2025-10-01 22:40:13","post_content_filtered":"","post_parent":0,"guid":"https:\/\/richemontplus.com\/?post_type=product&#038;p=11132","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"}],"rel_select_fachblatt":"","is_sticky":true},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - 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