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22 Lug Panna cotta ai frutti di bosco con Hoplà Professional da montare già zuccherata 100% vegetale

Posted at 15:01h in Ricette

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=""] Panna cotta ai frutti di bosco con Hoplà Professional da montare già zuccherata 100% vegetale [/vc_column_text][vc_separator type="transparent" el_class="separatore15"][vc_single_image image="16774" img_size="full" alignment="center" css="" qode_css_animation="" el_class="maxwidthimgblog"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column width="1/2"][vc_separator type="transparent" el_class="separatore15"][vc_column_text css=""] Ingredienti [/vc_column_text][vc_separator type="transparent"...

22 Lug Vol-au-vent al salmone con Hoplà Professional da montare e per cucina

Posted at 14:58h in Ricette

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=""] Vol-au-vent al salmone con Hoplà Professional da montare e per cucina [/vc_column_text][vc_separator type="transparent" el_class="separatore15"][vc_single_image image="16771" img_size="full" alignment="center" css="" qode_css_animation="" el_class="maxwidthimgblog"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column width="1/2"][vc_separator type="transparent" el_class="separatore15"][vc_column_text css=""] Ingredienti [/vc_column_text][vc_separator type="transparent" el_class="separatore15"][vc_column_text css=""] Base e Struttura [/vc_column_text][vc_separator...

22 Lug Pavlova con composta di more e Trevalli Professional LA 35 Senza Lattosio

Posted at 14:53h in Ricette

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=""] Pavlova con composta di more e Trevalli Professional LA 35 Senza Lattosio [/vc_column_text][vc_separator type="transparent" el_class="separatore15"][vc_single_image image="16767" img_size="full" alignment="center" css="" qode_css_animation="" el_class="maxwidthimgblog"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column width="1/2"][vc_separator type="transparent" el_class="separatore15"][vc_column_text css=""] Ingredienti [/vc_column_text][vc_separator type="transparent" el_class="separatore15"][vc_column_text css=""] Meringa Pavlova [/vc_column_text][vc_separator...

22 Lug Millefoglie alla chantilly con Trevalli Professional LA 38 e frutta fresca

Posted at 14:34h in Ricette

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=""] Millefoglie alla chantilly con Trevalli Professional LA 38 e frutta fresca [/vc_column_text][vc_separator type="transparent" el_class="separatore15"][vc_single_image image="16764" img_size="full" alignment="center" css="" qode_css_animation="" el_class="maxwidthimgblog"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column width="1/2"][vc_separator type="transparent" el_class="separatore15"][vc_column_text css=""] Ingredienti [/vc_column_text][vc_separator type="transparent" el_class="separatore15"][vc_column_text css=""] Pasta Sfoglia (Metodo...

22 Lug Hoplà Professional Da Montare Già Zuccherata: l’alleata ideale per la pasticceria moderna

Posted at 13:00h in Consigli

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=""] Hoplà Professional Da Montare Già Zuccherata: l'alleata ideale per la pasticceria moderna [/vc_column_text][vc_separator type="transparent" el_class="separatore15"][vc_row_inner row_type="row" type="full_width" text_align="left" css_animation=""][vc_column_inner width="1/2"][vc_single_image image="16761" img_size="full" alignment="center" css="" qode_css_animation="" el_class="maxwidthimgblog"][vc_separator type="transparent" el_class="separatore15"][/vc_column_inner][vc_column_inner width="1/2"][vc_column_text css=""]Il successo nella pasticceria professionale e nella ristorazione,...

13 Mar Roulade alla nocciola e albicocca con cremoso al mascarpone

Posted at 17:12h in Ricette

Per pasta frolla al cacao: setacciare le polveri (farina, cacao amaro, zucchero a velo), aggiungere il burro Trevalli Professional ammorbidito tagliato a tocchetti, i semi di vaniglia e i tuorli. Formare un panetto, avvolgere con pellicola e far riposare in frigorifero per 30 minuti. Dopo...

13 Mar Risotto mantecato con mascarpone, pepe rosa e clorofilla di rucola

Posted at 17:04h in Ricette

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=""] Risotto mantecato con mascarpone, pepe rosa e clorofilla di rucola [/vc_column_text][vc_separator type="transparent" el_class="separatore15"][vc_single_image image="16151" img_size="full" alignment="center" css="" qode_css_animation="" el_class="maxwidthimgblog"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column width="1/2"][vc_separator type="transparent" el_class="separatore15"][vc_column_text css=""] Ingredienti [/vc_column_text][vc_separator type="transparent" el_class="separatore15"][vc_column_text css=""] Per il Risotto [/vc_column_text][vc_separator type="transparent"...

13 Mar Brioche cappuccino

Posted at 16:35h in Ricette

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=""] Brioche cappuccino [/vc_column_text][vc_separator type="transparent" el_class="separatore15"][vc_single_image image="16138" img_size="full" alignment="center" css="" qode_css_animation="" el_class="maxwidthimgblog"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column width="1/2"][vc_separator type="transparent" el_class="separatore15"][vc_column_text css=""] Ingredienti [/vc_column_text][vc_separator type="transparent" el_class="separatore15"][vc_column_text css=""] Impasto [/vc_column_text][vc_separator type="transparent" up="5" down="5"][vc_column_text css=""] 500 g farina forte 100 g Mascarpone...

04 Mar Hoplà Professional Easy Top: la rivoluzione nella decorazione, tra stabilità e performance

Posted at 09:57h in Consigli

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=""] Hoplà Professional Easy Top: la rivoluzione nella decorazione, tra stabilità e performance [/vc_column_text][vc_separator type="transparent" el_class="separatore15"][vc_row_inner row_type="row" type="full_width" text_align="left" css_animation=""][vc_column_inner width="1/2"][vc_single_image image="15895" img_size="full" alignment="center" css="" qode_css_animation="" el_class="maxwidthimgblog"][vc_separator type="transparent" el_class="separatore15"][/vc_column_inner][vc_column_inner width="1/2"][vc_column_text css=""]Nella pasticceria professionale, la sfida quotidiana consiste nel...

04 Ott Tartelletta al Cacao con Gelée ai Frutti di Bosco e Trevalli Professional LA 35

Posted at 17:01h in Ricette

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=""] Tartelletta al Cacao con Gelée ai Frutti di Bosco e Trevalli Professional LA 35 [/vc_column_text][vc_separator type="transparent" el_class="separatore15"][vc_single_image image="15871" img_size="full" alignment="center" css="" qode_css_animation="" el_class="maxwidthimgblog"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column width="1/2"][vc_separator type="transparent" el_class="separatore15"][vc_column_text css=""] Ingredienti [/vc_column_text][vc_separator type="transparent" el_class="separatore15"][vc_column_text...