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Пластовый пирог с вишневым крем-суфле на основе «Чемпион» и сливочном бисквите на «Миранда»

  • Bake Ingredients
  • Рецептура
  • Пироги
  • Пластовый пирог с вишневым крем-суфле на основе «Чемпион» и сливочном бисквите на «Миранда»

    • Оригинальное кремовое изделие, в котором прекрасно сочетается нежный сливочный бисквит и крем суфлеподобной структуры с вишневым наполнителем.
    Дозировка смеси в рецептуре: 8,8% к массе теста

    ластовый пирог с вишневым крем-суфле на основе «Чемпион» и сливочном бисквите на смеси «Миранда»

    Рецептура

    1. Приготовление бисквитного полуфабриката «Миранда»
    Мука в/с – 165 г
    Сахар-песок – 130 г
    Смесь «Миранда» – 58 г
    Масло растительное* – 105 г
    Вода** – 105 г
    Яйцо куриное/меланж – 105 г
    ИТОГО: 668 г
    ЗАМЕС
    Яйцо с сахаром внести в ёмкость миксера. Взбивать венчиком в течение 5-8 минут до получения пышной пены. Отдельно взвесить растительное масло с водой. Внести на медленной скорости в сахарно-яичную массу. Отдельно взвесить муку и смесь «Миранда», внести на медленной скорости после внесения жидких компонентов. Перемешивать на медленной скорости в течение 1 минуты, затем на высокой скорости ещё в течение 1-2 минут.
    Готовое тесто должно быть однородным, без комочков.
    ПРИМЕЧАНИЕ:
    *Рекомендуется использовать рафинированное дезодорированное масло.
    **Применяется обычная вода комнатной температуры.
    формование
    Тесто разливают на 2 силиконовых коврика или пергаментную бумагу порциями равной массы равномерным слоем (~1 см).
    Равномерно по всей площади тестовых полуфабрикатов распределить цукаты (примерно 80г).
    Выпечка
    в ротационной печи:
    температура – 200-220˚С
    положение шиберной заслонки – «закрытое»;
    Продолжительность выпечки 15-18 минут, в зависимости от загрузки печи;

    в подовой печи:
    температура «низ» – 200˚С, температура «верх» – 220˚С. Продолжительность выпечки 15-20 минут;

    в конвекционной печи:
    температура – 200-220˚С, конвекция воздуха «минимум». Продолжительность выпечки 15-18 минут в зависимости от загрузки печи.
    Отделка
    Предварительно выпеченный и охлажденный бисквитный полуфабрикат снять с коврика/пергамента.
    Один пласт выложить верхней стороной вниз (той частью, которая не соприкасалась с ковриком/пергаментом). Нанести крем-суфле, распределяя по всей площади равномерным слоем, далее накрыть вторым слоем бисквитного полуфабриката и слегка прижать для выравнивания.
    2. Приготовление крема-суфле «Вишня» (крема суфлеподобной структуры) на основе «Чемпион»
    Основа «Чемпион» – 130 г
    Вода t18-20°C* – 265 г
    Начинка «Вишня» гомогенная -135 г
    Сахар-песок – 50 г
    ИТОГО: 580 г

    Все ингредиенты внести в ёмкость миксера, взбивать венчиком на высокой скорости 3-5 минут.
    Для достижения суфлеподобной структуры изделие необходимо поместить в холодильник на 3-4 часа для стабилизации.
    ПРИМЕЧАНИЕ:
    *Применяется обычная вода комнатной температуры из централизованного питьевого водоснабжения (в зависимости от региональных характеристик воды ее можно дополнительно очистить: 1. вскипятить; 2. использовать фильтр обратного осмоса; 3. обработать ультрафиолетом).
    Отделка Дополнительная
    По все площади поверхности бисквита с помощью кисти нанести равномерным тонким слоем предварительно растопленную шоколадную глазурь (около 70г).
    Дать шоколадной глазури застыть при комнатной температуре.
    Далее нарезать необходимого размера (на торты или пирожные).

    Пластовый пирог с вишневым крем-суфле на основе «Чемпион» и сливочном бисквите на смеси «Миранда»
    Хранение/срок реализации
    5 -7 суток при температуре 4±2 ̊С и влажности 75%.

    Дополнительно

    Упек бисквитного полуфабриката составляет ~16%.

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