{"id":3175,"date":"2017-08-19T23:18:45","date_gmt":"2017-08-19T22:18:45","guid":{"rendered":"http:\/\/wp.schuli.net\/?p=3175"},"modified":"2017-08-19T23:18:45","modified_gmt":"2017-08-19T22:18:45","slug":"2017-33-cremeschnitte-v2-0","status":"publish","type":"post","link":"https:\/\/wp.schuli.net\/?p=3175","title":{"rendered":"2017-33: Cremeschnitte v2.0"},"content":{"rendered":"<p>[et_pb_section bb_built=&#8221;1&#8243; admin_label=&#8221;section&#8221;][et_pb_row admin_label=&#8221;row&#8221;][et_pb_column type=&#8221;4_4&#8243;][et_pb_gallery admin_label=&#8221;Gallery&#8221; gallery_ids=&#8221;3174&#8243; fullwidth=&#8221;on&#8221; show_title_and_caption=&#8221;on&#8221; show_pagination=&#8221;on&#8221; background_layout=&#8221;light&#8221; auto=&#8221;on&#8221; hover_overlay_color=&#8221;rgba(255,255,255,0.9)&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221; auto_speed=&#8221;4000&#8243; orientation=&#8221;landscape&#8221; \/][et_pb_text admin_label=&#8221;Text&#8221; background_layout=&#8221;light&#8221; text_orientation=&#8221;left&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221;]<\/p>\n<p>Im Januar hatte ich meine erste Cremeschnitte selber gemacht. Nun war es an der Zeit, die v2.0 anzugehen und zwar mit selber gemachtem Bl\u00e4tterteig. Zudem war der Zuckerguss der v1.0 noch verbesserungsw\u00fcrdig.<\/p>\n<p><strong>Fazit:<\/strong><\/p>\n<ul>\n<li><strong>Bl\u00e4tterteig<\/strong> \u2013 Der Aufwand f\u00fcr den Bl\u00e4tterteig hat sich gelohnt.\u00a0500 g Mehl, 300 ml Wasser, 1 TL Salz, 1 TL Zucker und 15 g Anke f\u00fcr den Basisteig und\u00a0500 g Butter und 70 g Mehl f\u00fcr den Ankeblock. Kneten, tournieren und immer wieder k\u00fchlen. Eigentlich sehr einfach, erfordert\u00a0lediglich etwas Geduld und Zeit. Aus der produzierten Menge ist ein Teig von 1.5kg entstanden, sodass 2\/3 f\u00fcr sp\u00e4tere Verwendung eingefroren werden konnten.<\/li>\n<li><strong>Vanille-Creme<\/strong> \u2013 Mit der Creme war ich bereits in v1.o sehr zufrieden. Hatte mit viel Gl\u00fcck ein gutes Rezept erwischt und dieses auch in v2.0 wieder umgesetzt.<\/li>\n<li><strong>Glasur \/ Zuckerguss<\/strong> \u2013 Nun, in v1.0 war der Zuckerguss zu fl\u00fcssig. Diesmal habe ich korrigiert und einen \u00e4usserst schaumigen Zuckerguss erhalten. Im Rezept stand: 1 Eiweiss, 200g Puderzucker und &#8216;etwas&#8217; Zitronensaft von &#8220;drei&#8221; Zitronen. Das muss ein Fehler oder ein Scherz sein. Habe letztendlich sehr wenig Zitronensaft (h\u00f6chstens eine halbe) verwendet und trotzdem mit mehr Puderzucker korrigieren m\u00fcssen. Nach dem Schlagen war eine sehr schaumige Masse da, die zwar nicht mehr davon lief, aber noch nicht meinen Vorstellungen entspricht. Beim n\u00e4chsten Mal werde ich sicherlich das Eiweiss weglassen. \u2013 Also, v2.1 wird folgen&#8230; \ud83d\ude42<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=&#8221;Row&#8221; make_fullwidth=&#8221;off&#8221; use_custom_width=&#8221;off&#8221; width_unit=&#8221;on&#8221; use_custom_gutter=&#8221;off&#8221; disabled=&#8221;on&#8221; disabled_on=&#8221;on|on|on&#8221; allow_player_pause=&#8221;off&#8221; parallax=&#8221;off&#8221; parallax_method=&#8221;on&#8221; make_equal=&#8221;off&#8221; parallax_1=&#8221;off&#8221; parallax_method_1=&#8221;off&#8221;][et_pb_column type=&#8221;4_4&#8243;][et_pb_toggle admin_label=&#8221;Toggle&#8221; title=&#8221;Hintergrund zum Bild&#8221; open=&#8221;off&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221; disabled=&#8221;off&#8221; disabled_on=&#8221;off|off|off&#8221; \/][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Im Januar hatte ich meine erste Cremeschnitte selber gemacht. Nun war es an der Zeit, die v2.0 anzugehen und zwar mit selber gemachtem Bl\u00e4tterteig. Zudem war der Zuckerguss der v1.0 noch verbesserungsw\u00fcrdig. Fazit: Bl\u00e4tterteig \u2013 Der Aufwand f\u00fcr den Bl\u00e4tterteig hat sich gelohnt.\u00a0500 g Mehl, 300 ml Wasser, 1 TL Salz, 1 TL Zucker und [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3174,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[33,16,11,6,20,3,26],"tags":[],"class_list":["post-3175","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-2017-schulis-weekly-picture-sessions","category-blog","category-colour","category-gourmet-corner","category-passion","category-photo-portfolio","category-projects","et-has-post-format-content","et_post_format-et-post-format-standard"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/wp.schuli.net\/wp-content\/uploads\/2017\/08\/IMG_2043.jpg?fit=1400%2C1400&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p23jlp-Pd","jetpack-related-posts":[{"id":2609,"url":"https:\/\/wp.schuli.net\/?p=2609","url_meta":{"origin":3175,"position":0},"title":"2017-03: Blockh\u00fctten und Polarlicht","author":"Marius Schuler","date":"Sun, 22.01.2017","format":false,"excerpt":"","rel":"","context":"In &quot;2017 - 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