Praline with white matcha ganache<\/p>\n","protected":false},"featured_media":5731,"parent":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"editor_notices":[]},"rezepte_cat":[210,183],"class_list":["post-5311","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","rezepte_cat-pralines","rezepte_cat-confectionery"],"acf":{"rezepte_top_info_block":{"rez_aus_quantity":"64","ausbeute":"
pieces of 20 g, 3.5\u00d73.5 cm<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"60 minutes","ruhezeit_label":"Rest period","ruhezeit":"","backzeit_label":"Baking time","backzeit":"","optional_label":"Crystallization time","optional":"24 hours"},"nahrwerte":{"energiewert":"2'368 kJ\/566 kcal;","fett":"45 g, of which saturated 27 g;","kohlenhydrate":"36 g, of which sugars 34 g;","eiweiss":"4.9 g; salt 0.2 g"}},"rez_section_heading":"Ingredients","rezept":[{"rez_heading":"Matcha ganache","rez_infos":[{"rez_weight":"210","rez_weight_unit":"g","rez_value":"
heavy cream UHT<\/p>\n"},{"rez_weight":"25","rez_weight_unit":"g","rez_value":"
sorbitol, liquid<\/p>\n"},{"rez_weight":"25","rez_weight_unit":"g","rez_value":"
glucose syrup<\/p>\n"},{"rez_weight":"535","rez_weight_unit":"g","rez_value":"
couverture Rondo Edelweiss 36%<\/p>\n"},{"rez_weight":"130","rez_weight_unit":"g","rez_value":"
cocoa butter<\/p>\n"},{"rez_weight":"65","rez_weight_unit":"g","rez_value":"
butter<\/p>\n"},{"rez_weight":"13","rez_weight_unit":"g","rez_value":"
matcha green tea powder<\/p>\n"}],"bottom_description":""},{"rez_heading":"Decorative syrup","rez_infos":[{"rez_weight":"10","rez_weight_unit":"g","rez_value":"
sugar<\/p>\n"},{"rez_weight":"6","rez_weight_unit":"g","rez_value":"
water<\/p>\n"},{"rez_weight":"1","rez_weight_unit":"g","rez_value":"
matcha green tea powder<\/p>\n"}],"bottom_description":""},{"rez_heading":"Additional ingredients","rez_infos":[{"rez_weight":"320","rez_weight_unit":"g","rez_value":"
couverture Rondo Edelweiss 36%
\n(for coating)<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Matcha ganache","hers_description":"
Melt the couverture together with the cocoa butter. Mix in the matcha powder (do not stir with a whisk \u2013 risk of lumps forming). Then place the mixture in the warming cabinet for several hours.<\/p>\n
Note: Resting in the warming cabinet allows the aroma of the matcha tea to develop optimally.<\/p>\n
Heat the cream together with the glucose syrup and sorbitol to approx. 80\u00b0C. Add the hot cream mixture to the melted couverture and mix thoroughly. Finally, stir in the butter.<\/p>\n
Pour the finished ganache into a square frame (30.5\u00d730.5 cm, height: 1 cm). Leave to crystallize overnight.<\/p>\n","hers_images":[{"hers_image":5732}]},{"hers_heading":"Cutting the ganache","hers_description":"
Coat the surface of the ganache sheet thinly with approx. 25 g of the tempered Rondo Edelweiss couverture.<\/p>\n
Cut into 3.5 cm wide squares using a praline harp.<\/p>\n","hers_images":[{"hers_image":5733},{"hers_image":5734}]},{"hers_heading":"Decorative syrup","hers_description":"
Bring the water and sugar to the boil. Add the matcha powder and boil briefly. Allow the thick syrup to cool.<\/p>\n","hers_images":false},{"hers_heading":"Finishing","hers_description":"
Coat the praline pieces with tempered couverture. Decorate with a fork.<\/p>\n
Fill the cooled matcha syrup into a cornet and pipe drops onto the pralines. Allow the syrup to set completely.<\/p>\n","hers_images":[{"hers_image":5735}]}],"hers_fertigstellen":"","rel_select_products":"","rel_select_fachblatt":"","is_sticky":true},"yoast_head":"\n