{"id":187,"date":"2019-11-03T21:40:48","date_gmt":"2019-11-03T20:40:48","guid":{"rendered":"http:\/\/www.iltorcolo.it\/2018\/?p=187"},"modified":"2020-02-14T09:44:22","modified_gmt":"2020-02-14T08:44:22","slug":"187","status":"publish","type":"post","link":"https:\/\/www.iltorcolo.it\/2018\/2019\/11\/03\/187\/","title":{"rendered":"Crostatina di gianduia al cioccolato bianco"},"content":{"rendered":"<style type=\"text\/css\">@media only screen and (min-width: 1000px) and (max-width: 5000px){body.kc-css-system .kc-css-1079820{width: 50%;}body.kc-css-system .kc-css-3337413{width: 50%;}}<\/style>\n<section class=\"kc-elm kc-css-182680 kc_row\">\n<div class=\"kc-row-container  kc-container\">\n<div class=\"kc-wrap-columns\">\n<div class=\"kc-elm kc-css-1079820 kc_col-sm-6 kc_column kc_col-sm-6\">\n<div class=\"kc-col-container\">\n<div class=\"kc-elm kc-css-3448769 kc_shortcode kc_single_image\">\n<p>        <img decoding=\"async\" src=\"http:\/\/www.iltorcolo.it\/2018\/wp-content\/uploads\/2018\/08\/DSCF9154.jpg\" class=\"\" alt=\"\" \/>    <\/div>\n<div class=\"kc-elm kc-css-2193390 kc_text_block\">\n<p>\n<strong>Ingredienti per 4 persone<\/strong><\/p>\n<p>300 grammi di pasta frolla (in panetto da stendere oppure gi\u00e0 in rotolo)<br \/><span style=\"font-style: inherit;\">200 grammi di cioccolato bianco<br \/><\/span><span style=\"font-style: inherit;\">200 grammi di gianduiotti (o cioccolato gianduia)<br \/><\/span><span style=\"font-style: inherit;\">100 grammi di mascarpone<br \/><\/span><span style=\"font-style: inherit;\">100 grammi di latte<br \/><\/span><span style=\"font-style: inherit;\">3 tuorli d&#8217;uovo<\/span><\/p>\n<\/div>\n<div class=\"kc-elm kc-css-260257 kc_shortcode kc_single_image\">\n<p>        <img decoding=\"async\" src=\"http:\/\/www.iltorcolo.it\/2018\/wp-content\/uploads\/2018\/08\/DSCF9142.jpg\" class=\"\" alt=\"\" \/>    <\/div>\n<\/div>\n<\/div>\n<div class=\"kc-elm kc-css-3337413 kc_col-sm-6 kc_column kc_col-sm-6\">\n<div class=\"kc-col-container\">\n<div class=\"kc-elm kc-css-240061 kc_text_block\">\n<p><strong>Preparazione<\/strong><\/p>\n<p>Monta i tuorli con una frusta e quando saranno spumosi aggiungi il mascarpone e mescola fino a ottenere una crema omogenea.<\/p>\n<p>Fai fondere a bagnomaria i gianduiotti e uniscili alle uova e al mascarpone. Per sciogliere i gianduiotti (o il cioccolato gianduia) si pu\u00f2 usare anche il microonde per 30 secondi.\u00a0<\/p>\n<p>Rivesti 4 stampini per crostatine con la pasta frolla tirata all&#8217;altezza di 2-3 millimetri.<\/p>\n<p>Riempi gli stampi con il preparato alla gianduia.<\/p>\n<p>Inserisci nel forno a 210 gradi per un tempo di 15 minuti. Lascia intiepidire.<\/p>\n<p>Fondi il cioccolato bianco a bagnomaria (o al microonde per 30 secondi) con il latte fino ad ottenere una crema liscia.<\/p>\n<p>Stendi questa crema nel piatto come base e posa sopra una crostatina tiepida.<\/p>\n<p>La pasta frolla si presenter\u00e0 con una crosta\u00a0 fragrante ed il cuore morbido di gianduia.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienti per 4 persone 300 grammi di pasta frolla (in panetto da stendere oppure gi\u00e0 in rotolo)200 grammi di cioccolato bianco200 grammi di gianduiotti (o cioccolato gianduia)100 grammi di mascarpone100 grammi di latte3 tuorli d&#8217;uovo<a class=\"read-more\" href=\"https:\/\/www.iltorcolo.it\/2018\/2019\/11\/03\/187\/\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":586,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,14],"tags":[],"class_list":["post-187","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dolci","category-torcolonew"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - 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