{"id":1842,"date":"2022-10-06T14:03:58","date_gmt":"2022-10-06T13:03:58","guid":{"rendered":"https:\/\/qimiq.lightcyde\/?page_id=1842"},"modified":"2023-07-20T14:44:03","modified_gmt":"2023-07-20T13:44:03","slug":"guanaja-gianduja-4-x-orange-von-wolfgang-kiessling","status":"publish","type":"page","link":"https:\/\/qimiq.com\/hu\/qimiq-fuer-profis\/chefkoeche\/chefkoch-rezepte\/guanaja-gianduja-4-x-orange-von-wolfgang-kiessling\/","title":{"rendered":"Guanaja | Gianduja | 4 x Narancs Wolfgang Kiesslingt\u0151l"},"content":{"rendered":"
\n \n \n \"CR\n <\/picture>\n \n
\n \n

Guanaja | Gianduja | 4 x Narancs Wolfgang Kiesslingt\u0151l<\/h2>\n \n
<\/div>\n\n

A Sea Chefs Cruises cukr\u00e1szmestere, Wolfgang Kiessling egy leny\u0171g\u00f6z\u0151 desszertet k\u00e9sz\u00edtett az \u00d6n sz\u00e1m\u00e1ra a QimiQ Whip seg\u00edts\u00e9g\u00e9vel. A guanaja csokol\u00e1d\u00e9 \u00e9s a narancs csod\u00e1latos kombin\u00e1ci\u00f3ja a hetedik mennyorsz\u00e1gba rep\u00edti vend\u00e9geit. Csak annyit mondhatunk: Bon Appet<\/p>\n<\/div>\n \n

<\/div>\n\n Fedezze fel a receptet a recept adatb\u00e1zisunkban<\/a>\n <\/div>\n<\/div>\n\n<\/section>\n\n
\n

Hozz\u00e1val\u00f3k 10 adaghoz<\/h3>\n\n \n \"Teh\u00e9n\"\n<\/picture>\n<\/div>\n\n<\/section>\n\n
\n

A van\u00edliapudinghoz (cr\u00e8me anglaise)<\/strong><\/p>\n

    \n
  • 500 ml tejsz\u00ednhab 36 % zs\u00edrtartalom<\/li>\n
  • 500 ml tej<\/li>\n
  • 2 van\u00edliar\u00fad(ok)<\/li>\n
  • 200 g toj\u00e1ss\u00e1rg\u00e1ja<\/li>\n
  • 100 g cukor<\/li>\n<\/ul>\n

    \u00a0<\/p>\n

    A gianduja cremeux-hoz<\/strong><\/p>\n

      \n
    • 500 g van\u00edliapuding (cr\u00e8me anglaise)<\/li>\n
    • 500 g gianduja<\/li>\n<\/ul>\n

      \u00a0<\/p>\n

      A narancsos sorbethez<\/strong><\/p>\n

        \n
      • 10 narancs(ok)<\/li>\n
      • 120 g cukor<\/li>\n
      • 40 g gl\u00fck\u00f3z<\/li>\n<\/ul>\n<\/div>\n

        A guanaja csokol\u00e1d\u00e9habhoz<\/strong><\/p>\n

          \n
        • 500 g QimiQ Whip, h\u0171tve<\/li>\n
        • 500 g van\u00edliapuding (cr\u00e8me anglaise)<\/li>\n
        • 600 g Valrhona Guanaja 70% \u00e9tcsokol\u00e1d\u00e9, felolvasztva<\/li>\n<\/ul>\n

          \u00a0<\/p>\n

          A Muscovado & \u00c8clat d'Or morzs\u00e1hoz<\/strong><\/p>\n

            \n
          • 200 g vaj<\/li>\n
          • 200 g muscovado cukor<\/li>\n
          • 200 g 550 t\u00edpus\u00fa b\u00fazaliszt<\/li>\n
          • 200 g mandula, \u0151r\u00f6lt<\/li>\n
          • 6 g citromh\u00e9j<\/li>\n
          • 75 g Eclat d`Or (morzsolt ostya)<\/li>\n<\/ul>\n<\/div>\n

            A f\u00e9lig kand\u00edrozott narancsh\u00e9jhoz<\/strong><\/p>\n

              \n
            • 200 g reszelt narancsh\u00e9j<\/li>\n
            • 100 g cukor<\/li>\n
            • 100 ml v\u00edz<\/li>\n<\/ul>\n

              \u00a0<\/p>\n

              Az \u00f6lt\u00f6zk\u00f6d\u00e9shez<\/strong><\/p>\n

                \n
              • Narancsm\u00e1rt\u00e1s<\/li>\n
              • V\u00e9rnarancs(ok), karik\u00e1kra v\u00e1gva<\/li>\n
              • Tejcsokol\u00e1d\u00e9, reszelt<\/li>\n<\/ul>\n<\/div>\n <\/div>\n\n<\/section>\n\n
                \n

                El\u0151k\u00e9sz\u00edt\u00e9s<\/h3>\n\n \n \"Teh\u00e9n\"\n<\/picture>\n<\/div>\n\n<\/section>\n\n
                \n
                  \n
                1. A van\u00edliapudinghoz:<\/strong>\u00a0<\/span>Hagyja a tejsz\u00ednt, a tejet \u00e9s a kikapart van\u00edliarudat kb. 20 percig \u00e1zni.<\/li>\n
                2. A toj\u00e1ss\u00e1rg\u00e1j\u00e1t a cukorral sim\u00e1ra keverj\u00fck. Forraljuk fel a tejsz\u00ednhabot, adjuk hozz\u00e1 a toj\u00e1ss\u00e1rg\u00e1ja-cukor kever\u00e9ket, \u00e9s addig verj\u00fck, am\u00edg r\u00f3zsasz\u00ednt nem kapunk.<\/li>\n
                3. A kever\u00e9ket szit\u00e1n \u00e1tpassz\u00edrozzuk, \u00e9s a fel\u00e9t leh\u0171tj\u00fck.<\/li>\n
                4. A Gianduja Cremeux-hoz:<\/strong>\u00a0<\/span>A marad\u00e9k forr\u00f3 pudingot oszlassuk el a gianduj\u00e1n, \u00e9s k\u00e9sz\u00edts\u00fcnk bel\u0151le egy ganache-szer\u0171 emulzi\u00f3t.<\/li>\n
                5. K\u00e9zi mixerrel vagy Thermomixben legal\u00e1bb 35 \u00b0C (max. 45 \u00b0C) h\u0151m\u00e9rs\u00e9kleten addig keverj\u00fck, am\u00edg sz\u00e9p emulzi\u00f3 nem keletkezik, \u00e9s \u00fcgyelj\u00fcnk arra, hogy ne ker\u00fclj\u00f6n bele leveg\u0151.<\/li>\n
                6. A narancsos sorbethez:<\/strong>\u00a0<\/span>Fil\u00e9zz\u00fck ki a narancsokat, \u00e9s t\u00f6lts\u00fck meg egy pacojet f\u0151z\u0151poharat a jelig. A megmaradt narancsfil\u00e9ket j\u00f3l nyomja ki, \u00e9s a l\u00e9 fel\u00e9t \u00f6ntse a pacojet f\u0151z\u0151poh\u00e1rba.<\/li>\n
                7. Meleg\u00edtse fel a marad\u00e9k narancslevet, \u00e9s oldja fel benne a cukrot \u00e9s a sz\u0151l\u0151cukrot. \u00d6nts\u00fck a Pacojet f\u0151z\u0151poh\u00e1rba, \u00e9s hagyjuk kih\u0171lni. Fagyasszuk le - 22 \u00b0C-on 24 \u00f3r\u00e1n kereszt\u00fcl.<\/li>\n
                8. A guanaja csokol\u00e1d\u00e9habhoz:<\/strong>\u00a0<\/span>A hideg QimiQ Whipet kever\u0151g\u00e9ppel keverje sim\u00e1ra. Adja hozz\u00e1 a hideg van\u00edliapudingot, \u00e9s keverje fel a k\u00edv\u00e1nt mennyis\u00e9gre. Hajtsa bele az olvasztott csokol\u00e1d\u00e9t.<\/li>\n
                9. T\u00f6ltse a csokol\u00e1d\u00e9habot szilikonform\u00e1kba, \u00e9s fagyassza meg.<\/li>\n
                10. A Muscovado & \u00c9clat d'Or morzs\u00e1hoz:<\/strong>\u00a0<\/span>A hideg vajat kock\u00e1kra v\u00e1gjuk, \u00e9s a muscovado cukorral, a liszttel, a mandul\u00e1val \u00e9s a citromh\u00e9jjal t\u00e9sztakamp\u00f3val \u00f6sszegy\u00farjuk.<\/li>\n
                11. Adjuk hozz\u00e1 az \u00c9clat d'Or-t, keverj\u00fck j\u00f3l \u00f6ssze, \u00e9s \u00fcgyelj\u00fcnk arra, hogy a t\u00e9szta ne t\u00f6rj\u00f6n \u00f6ssze t\u00fals\u00e1gosan.<\/li>\n
                12. S\u00fcss\u00fck a s\u00fct\u0151ben 150 \u00b0C-on, a s\u00fct\u0151 ajtaj\u00e1t kiss\u00e9 nyitva hagyva, am\u00edg a morzsa sz\u00e9p sz\u00ednt kap.<\/li>\n
                13. A f\u00e9lig kand\u00edrozott narancsh\u00e9jhoz:<\/strong>\u00a0<\/span>A narancsh\u00e9jat kb. 2 \u00f3r\u00e1ra hideg v\u00edzbe \u00e1ztatjuk. Cs\u00f6p\u00f6gtess\u00fck le, \u00e9s v\u00e1gjuk julienne cs\u00edkokra. K\u00e9tszer hideg v\u00edzben sz\u00edntelen\u00edts\u00fck meg, csepegtess\u00fck le, \u00e9s tegy\u00fck egy serpeny\u0151be.<\/li>\n
                14. Adjuk hozz\u00e1 a cukrot \u00e9s a vizet a narancsh\u00e9jhoz, \u00e9s kis l\u00e1ngon forraljuk fel. Cs\u00f6kkentse a h\u0151fokot, f\u0151zze addig, am\u00edg a v\u00edz elp\u00e1rolog, \u00e9s \u00fcgyeljen arra, hogy ne k\u00e9pz\u0151dj\u00f6n karamell. Vegy\u00fck ki a kand\u00edrozott narancsh\u00e9jat.<\/li>\n
                15. Pacotise a narancsos sorbet. Az \u00edz \u00e9s az \u00e1llag megv\u00e1ltoztathat\u00f3 a sorbet m\u00e1sodik pacotol\u00e1s\u00e1val.<\/li>\n
                16. T\u00e1lalni:<\/strong>\u00a0<\/span>\u00d6nts\u00f6n egy cseppet a narancsm\u00e1rt\u00e1sb\u00f3l a t\u00e1ny\u00e9r sz\u00e9l\u00e9re, \u00e9s egy kan\u00e1llal kenje el. Helyezze a csokol\u00e1d\u00e9habot a t\u00e1ny\u00e9r k\u00f6zep\u00e9re, \u00e9s sz\u00f3rja mell\u00e9 a muskot\u00e1lyos morzs\u00e1t. K\u00f6r\u00f6s-k\u00f6r\u00fcl csorgassunk meg n\u00e9h\u00e1ny p\u00f6tty\u00f6t a gianduja kr\u00e9mkr\u00e9mb\u0151l, \u00e9s helyezz\u00fck r\u00e1 a narancsos sorbetet. V\u00e9gezze n\u00e9h\u00e1ny f\u00e9lig kand\u00edrozott narancsh\u00e9jjal, v\u00e9rnarancsszeletekkel \u00e9s tejcsokol\u00e1d\u00e9forg\u00e1ccsal, majd t\u00e1lalja.<\/li>\n<\/ol>\n<\/div>\n <\/div>\n\n<\/section>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1759,"parent":682,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"class_list":["post-1842","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nGuanaja | Gianduja | 4 x Orange von Wolfgang Kiessling - QimiQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/qimiq.com\/hu\/qimiq-fuer-profis\/chefkoeche\/chefkoch-rezepte\/guanaja-gianduja-4-x-orange-von-wolfgang-kiessling\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Guanaja | Gianduja | 4 x Orange von Wolfgang Kiessling\" \/>\n<meta property=\"og:url\" content=\"https:\/\/qimiq.com\/hu\/qimiq-fuer-profis\/chefkoeche\/chefkoch-rezepte\/guanaja-gianduja-4-x-orange-von-wolfgang-kiessling\/\" \/>\n<meta property=\"og:site_name\" content=\"QimiQ\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/QimiQWorld\/\" \/>\n<meta property=\"article:modified_time\" content=\"2023-07-20T13:44:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/qimiq.com\/wp-content\/uploads\/CR-Spargelsouffle.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"500\" \/>\n\t<meta property=\"og:image:height\" content=\"333\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/qimiq.com\/qimiq-fuer-profis\/chefkoeche\/chefkoch-rezepte\/guanaja-gianduja-4-x-orange-von-wolfgang-kiessling\/\",\"url\":\"https:\/\/qimiq.com\/qimiq-fuer-profis\/chefkoeche\/chefkoch-rezepte\/guanaja-gianduja-4-x-orange-von-wolfgang-kiessling\/\",\"name\":\"Guanaja | Gianduja | 4 x Orange von Wolfgang Kiessling - 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