{"id":168577,"title":"Pr\u0103jitur\u0103 cu banane \u0219i matcha","modified":"2026-08-28T15:36:16+02:00","plain":"Ai poft\u0103 de o pr\u0103jitur\u0103 aromat\u0103 cu banane coapte, nota vegetal-am\u0103ruie de matcha \u0219i un strat generos de ciocolat\u0103 neagr\u0103 intens\u0103? Acest desert mizeaz\u0103 pe jocul contrastelor: coaj\u0103 de portocal\u0103 confiat\u0103, ganache catifelat, sirop de cafea \u0219i o glazur\u0103 luminoas\u0103 galben-verzuie. De\u0219i este o pr\u0103jitur\u0103 compus\u0103 din mai multe straturi, fiecare etap\u0103 de lucru este accesibil\u0103 \u0219i logic\u0103. La feliere, vei descoperi straturi netede \u0219i perfect \u00eensiropate. G\u0103se\u0219ti \u0219i alte torturi \u0219i pr\u0103jituri f\u0103r\u0103 gluten \u00een aceea\u0219i categorie.\n\n\n\nUn alt desert vegan stratificat: tortul de dovleac f\u0103r\u0103 gluten \u00een 3 straturi.\n\n\n\nCe este, mai exact, acest chec cu banane \u0219i matcha?\n\n\n\n\u00cen versiunea pastry-chef-ului Rommel Reyes, este un chec cu banane f\u0103r\u0103 ou\u0103, aromatizat cu matcha \u0219i portocal\u0103 (suc proasp\u0103t \u0219i coaj\u0103 confiat\u0103), montat \u00een straturi cu ganache de ciocolat\u0103 neagr\u0103 \u0219i sirop de cafea. \u00centregul desert este \u00eembr\u0103cat \u00eentr-o glazur\u0103 oglind\u0103 din ciocolat\u0103 alb\u0103 vegan\u0103, cu reflexii galben-verzui, \u0219i decorat la final cu o bezea vegan\u0103 fin\u0103.\n\n\n\nMarele avantaj al acestei re\u021bete este c\u0103 nu con\u021bine gluten sau lactate, fiind 100% vegan\u0103. Se integreaz\u0103 de minune \u00een selec\u021bia noastr\u0103 de deserturi f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103. Textura pufoas\u0103 este asigurat\u0103 de un mix universal de f\u0103in\u0103 f\u0103r\u0103 gluten, iar bog\u0103\u021bia gustului provine din al\u0103turarea dintre ganache \u0219i glazur\u0103, f\u0103r\u0103 a depinde de unt sau ou\u0103.\n\n\n\nPovestea re\u021betei\n\n\n\nRommel poveste\u0219te c\u0103 a conceput acest desert la cererea expres\u0103 a unui client. La prima vedere, asocierea de banan\u0103, ciocolat\u0103, matcha \u0219i portocal\u0103 confiat\u0103 putea p\u0103rea \u00eendr\u0103znea\u021b\u0103, mai ales \u00eentr-o variant\u0103 vegan\u0103, f\u0103r\u0103 nuci \u0219i f\u0103r\u0103 gluten. Cu toate acestea, armonia este des\u0103v\u00e2r\u0219it\u0103: fructele ofer\u0103 fr\u0103gezime \u0219i umiditate, matcha aduce o not\u0103 tonic\u0103 \u0219i vegetal\u0103, portocala creeaz\u0103 contrast citric, iar ciocolata ad\u00e2nce\u0219te profilul aromatic.\n\n\n\nIngrediente principale\n\n\n\nBaza o constituie bananele foarte bine coapte: sunt mai dulci, mai aromate \u0219i se paseaz\u0103 extrem de u\u0219or (este esen\u021bial s\u0103 ob\u021bii un piure fin \u0219i catifelat, f\u0103r\u0103 cocoloa\u0219e). Sucul proasp\u0103t \u0219i coaja de portocal\u0103 confiat\u0103 eviden\u021biaz\u0103 profilul citric, aduc\u00e2nd o u\u0219oar\u0103 tent\u0103 am\u0103ruie care echilibreaz\u0103 dulcea\u021ba bananelor.\n\n\n\nPentru compozi\u021bia f\u0103r\u0103 gluten, Rommel folose\u0219te un mix universal de f\u0103in\u0103 f\u0103r\u0103 gluten pentru patiserie. \u00cen ceea ce prive\u0219te matcha, recomand\u0103 o pudr\u0103 dedicat\u0103 produselor de patiserie (culinary grade), \u00eens\u0103 func\u021bioneaz\u0103 excelent \u0219i o pudr\u0103 matcha ceremonial\u0103, de\u0219i este mai costisitoare.\n\n\n\nGanache-ul se realizeaz\u0103 din ciocolat\u0103 neagr\u0103 cu 70\u201380% cacao (Rommel prefer\u0103 Valrhona Guanaja) \u0219i o sm\u00e2nt\u00e2n\u0103 vegetal\u0103 cu 25\u201335% gr\u0103sime (cum este Silk). Glazura oglind\u0103 are la baz\u0103 ciocolat\u0103 alb\u0103 vegan\u0103 (Felchlin sau Pascha) \u0219i un colorant natural galben-verzui ad\u0103ugat \u00een fri\u0219ca vegetal\u0103 lichid\u0103.\n\n\n\nPentru bezeaua vegan\u0103, re\u021beta original\u0103 apeleaz\u0103 la protein\u0103 de cartof, \u00eens\u0103 ob\u021bii rezultate la fel de bune folosind aquafaba (apa din conserva de n\u0103ut). Dac\u0103 nu g\u0103se\u0219ti coaj\u0103 de portocal\u0103 confiat\u0103, o po\u021bi \u00eenlocui cu alte fructe confiate dup\u0103 preferin\u021b\u0103.\n\n\n\nAi poft\u0103 de un desert cu banane \u00eentr-o variant\u0103 mai rapid\u0103? \u00cencearc\u0103 re\u021beta de banana bread cu ciocolat\u0103 f\u0103r\u0103 gluten.\n\n\n\nRecomand\u0103ri tehnice \u0219i secrete pentru reu\u0219it\u0103\n\n\n\nAceast\u0103 pr\u0103jitur\u0103 presupune mai multe etape de preparare, de aceea este recomandat s\u0103 le organizezi din timp. Rommel sugereaz\u0103 urm\u0103rirea videoclipului dedicat; vei economisi timp \u0219i vei vizualiza fiecare pas cu u\u0219urin\u021b\u0103.\n\n\n\nUn detaliu important: cantit\u0103\u021bile sunt calculate \u00een grame pentru o precizie optim\u0103. Pentru cele mai bune rezultate, folose\u0219te un c\u00e2ntar de buc\u0103t\u0103rie \u0219i respect\u0103 gramajele cu exactitate.\n\n\n\nCoacerea checului cu banane \u0219i matcha\n\n\n\nPre\u00eenc\u0103lze\u0219te cuptorul la 175\u00b0C. Preg\u0103te\u0219te o form\u0103 de chec cu dimensiunile de 30 x 11 x 9 cm \u0219i tapeteaz-o obligatoriu cu h\u00e2rtie de copt, pentru a putea scoate blatul intact.\n\n\n\nPaseaz\u0103 bananele \u00eempreun\u0103 cu sucul proasp\u0103t de portocale \u0219i untul vegetal topit p\u00e2n\u0103 c\u00e2nd rezult\u0103 un amestec fin \u0219i perfect omogen. Separat, toarn\u0103 ingredientele uscate \u00een bolul mixerului prev\u0103zut cu palet\u0103, adaug\u0103 piureul de banane \u0219i mixeaz\u0103 la vitez\u0103 mic\u0103 p\u00e2n\u0103 la \u00eencorporare.\n\n\n\nDup\u0103 ce aluatul este omogen, adaug\u0103 coaja de portocal\u0103 confiat\u0103 tocat\u0103 m\u0103runt \u0219i amestec\u0103 u\u0219or. Toarn\u0103 compozi\u021bia \u00een tav\u0103 \u0219i niveleaz-o cu o spatul\u0103 pentru a se coace uniform.\n\n\n\nCoace checul timp de 40 p\u00e2n\u0103 la 45 de minute. Testul cu scobitoarea este cel mai bun reper: introdus\u0103 \u00een centru, trebuie s\u0103 ias\u0103 uscat\u0103. Dup\u0103 coacere, las\u0103 checul s\u0103 se r\u0103ceasc\u0103 \u00een totalitate pe un gr\u0103tar de buc\u0103t\u0103rie \u00eenainte de feliere, altfel risc\u0103 s\u0103 se sf\u0103r\u00e2me.\n\n\n\nOdat\u0103 r\u0103cit, niveleaz\u0103 partea superioar\u0103 dac\u0103 este bombat\u0103, apoi taie checul pe lungime \u00een 4 felii egale, cu grosimea de circa 1 cm. Dac\u0103 nu montezi pr\u0103jitura imediat, p\u0103streaz\u0103 feliile la frigider.\n\n\n\nGanache-ul de ciocolat\u0103\n\n\n\n\u00cenc\u0103lze\u0219te sm\u00e2nt\u00e2na vegetal\u0103 \u00eentr-o cr\u0103ticioar\u0103 la foc mediu, lu\u00e2nd-o de pe foc imediat ce atinge primul clocot, f\u0103r\u0103 a o l\u0103sa s\u0103 scad\u0103.\n\n\n\nToarn\u0103 sm\u00e2nt\u00e2na fierbinte peste ciocolata neagr\u0103 m\u0103run\u021bit\u0103 \u0219i emulsioneaz\u0103 cu mixerul vertical p\u00e2n\u0103 c\u00e2nd ob\u021bii un ganache lucios \u0219i fin. P\u0103streaz\u0103-l la c\u0103ldur\u0103, acoperit cu folie alimentar\u0103 direct pe suprafa\u021b\u0103 (la contact), pentru a r\u0103m\u00e2ne suplu \u0219i u\u0219or de \u00eentins.\n\n\n\nSiropul de cafea\n\n\n\nPentru sirop, d\u0103 apa \u0219i zah\u0103rul \u00een clocot. Opre\u0219te focul, adaug\u0103 cafeaua solubil\u0103, amestec\u0103 p\u00e2n\u0103 la dizolvarea complet\u0103 \u0219i las\u0103 siropul deoparte la r\u0103cit.\n\n\n\nAsamblare \u0219i congelare\n\n\n\nPreg\u0103te\u0219te forma pentru asamblare: unge-o foarte fin cu pu\u021bin ulei \u0219i tapeteaz-o cu folie alimentar\u0103 din plastic, l\u0103s\u00e2nd margini generoase pentru a putea extrage pr\u0103jitura cu u\u0219urin\u021b\u0103. Pune prima felie de chec la baz\u0103, \u00eensiropeaz-o cu sirop de cafea \u0219i \u00eentinde uniform \u2153 din ganache.\n\n\n\nA\u0219az\u0103 a doua felie, \u00eensiropeaz-o \u0219i toarn\u0103 a doua treime de ganache. Repet\u0103 procedeul cu a treia felie: \u00eensiropeaz\u0103 \u0219i \u00eentinde restul de ganache.\n\n\n\n\u00cencheie cu ultima felie de chec, \u00eensiropeaz-o u\u0219or \u0219i preseaz\u0103 delicat pe toat\u0103 suprafa\u021ba pentru o nivelare perfect\u0103. D\u0103 forma la congelator pentru minimum 3 ore; pasul este indispensabil pentru fixarea impecabil\u0103 a glazurii.\n\n\n\nGlazura oglind\u0103 galben-verzuie\n\n\n\nTope\u0219te ciocolata alb\u0103 vegan\u0103 pe baie de aburi (bain-marie) p\u00e2n\u0103 atinge aproximativ 50\u00b0C. \u00cen paralel, \u00eenc\u0103lze\u0219te sm\u00e2nt\u00e2na vegetal\u0103 p\u00e2n\u0103 aproape de punctul de fierbere \u0219i dizolv\u0103 \u00een ea colorantul galben-verzui.\n\n\n\nToarn\u0103 sm\u00e2nt\u00e2na peste ciocolata topit\u0103 \u0219i emulsioneaz\u0103 cu mixerul vertical p\u00e2n\u0103 ob\u021bii o textur\u0103 fluid\u0103 \u0219i str\u0103lucitoare. Scoate pr\u0103jitura bine congelat\u0103 din form\u0103, \u00eendep\u0103rteaz\u0103 folia de plastic \u0219i a\u0219az-o pe un gr\u0103tar a\u0219ezat deasupra unei t\u0103vi.\n\n\n\nC\u00e2nd glazura ajunge la temperatura optim\u0103 de 35\u00b0C, toarn-o dintr-o singur\u0103 mi\u0219care fluid\u0103 peste \u00eentreaga pr\u0103jitur\u0103. Niveleaz\u0103 rapid surplusul cu o spatul\u0103 cotit\u0103. D\u0103 pr\u0103jitura la frigider timp de 10 minute pentru a permite glazurii s\u0103 se stabilizeze.\n\n\n\nFinisarea cu bezea\n\n\n\nPentru decor se prepar\u0103 o bezea italian\u0103 vegan\u0103 (f\u0103r\u0103 albu\u0219 de ou). Rommel folose\u0219te un dui Saint-Honor\u00e9 pentru po\u0219are \u0219i recomand\u0103 vizionarea materialului video pentru a prinde tehnica de tragere a modelului clasic pe suprafa\u021ba desertului.\n\n\n\nAceea\u0219i crem\u0103 fin\u0103 vegan\u0103 \u0219i decor de bezea pe tortul cu mango \u0219i fructul pasiunii.\n\n\n\nDescoper\u0103 \u0219i alte delicioase re\u021bete vegane f\u0103r\u0103 gluten \u00een sec\u021biunea dedicat\u0103.\n\n\n\nRe\u021bet\u0103 creat\u0103 de chef Rommel Reyes. Descoper\u0103 crea\u021biile lui pe Instagram, \u00een newsletterul s\u0103u Substack \u0219i pe canalul s\u0103u de YouTube.\n\n\n\n\n\n\tPr\u0103jitur\u0103 cu banane \u0219i matcha (f\u0103r\u0103 gluten)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t700 g banane coapte (c\u00e2nt\u0103rite dup\u0103 decojire)150 ml suc proasp\u0103t de portocale80 ml unt vegetal topit (de tip Violife)480 g f\u0103in\u0103 f\u0103r\u0103 gluten universal\u0103 (cernut\u0103)300 g zah\u0103r brun30 g pudr\u0103 de matcha (calitate culinar\u0103 pentru patiserie)28 g praf de copt12 g bicarbonat de sodiu2 g sare fin\u01032 g scor\u021bi\u0219oar\u0103 m\u0103cinat\u01031 g nuc\u0219oar\u0103 m\u0103cinat\u0103180 g coaj\u0103 de portocal\u0103 confiat\u0103 (tocat\u0103 m\u0103runt)190 g ciocolat\u0103 neagr\u0103 70-80% (de preferin\u021b\u0103 Guanaja)280 g sm\u00e2nt\u00e2n\u0103 vegetal\u0103 25-35% gr\u0103sime (de preferin\u021b\u0103 Silk)250 g ciocolat\u0103 alb\u0103 vegan\u0103 (de preferin\u021b\u0103 Pascha)250 g sm\u00e2nt\u00e2n\u0103 vegetal\u0103 25-35% gr\u0103sime (de preferin\u021b\u0103 Silk)colorant alimentar natural galben-verzui (op\u021bional)10 g protein\u0103 de cartof100 g ap\u01031 praf gum\u0103 xantan120 g zah\u0103r70 g ap\u0103120 ml ap\u010320 g zah\u0103r20 g cafea instant solubil\u0103\t\n\t\n\t\tChec cu banane, matcha \u0219i ciocolat\u0103Pre\u00eenc\u0103lze\u0219te cuptorul la 175\u00b0C. Tapeteaz\u0103 cu h\u00e2rtie de copt o form\u0103 de chec de 30x11x9 cm.Mixeaz\u0103 \u00een blender bananele, sucul de portocale \u0219i untul vegan topit p\u00e2n\u0103 ob\u021bii o compozi\u021bie fin\u0103 \u0219i omogen\u0103.Amestec\u0103 toate ingredientele uscate \u00een bolul unui robot de buc\u0103t\u0103rie prev\u0103zut cu paleta frunz\u0103. Toarn\u0103 piureul de banane peste ingredientele uscate \u0219i mixeaz\u0103 p\u00e2n\u0103 ob\u021bii un aluat omogen. \u00cencorporeaz\u0103 coaja de portocal\u0103 confiat\u0103 tocat\u0103 \u0219i amestec\u0103 u\u0219or.Toarn\u0103 aluatul \u00een forma preg\u0103tit\u0103 \u0219i niveleaz\u0103-l uniform cu o spatul\u0103.Coace timp de 40\u201345 de minute sau p\u00e2n\u0103 c\u00e2nd o scobitoare introdus\u0103 \u00een centru iese curat\u0103.Scoate checul din form\u0103 \u0219i las\u0103-l s\u0103 se r\u0103ceasc\u0103 complet pe un gr\u0103tar de buc\u0103t\u0103rie.Niveleaz\u0103 partea superioar\u0103 a checului, apoi taie-l pe orizontal\u0103 \u00een patru blaturi egale, de aproximativ 1 cm grosime. P\u0103streaz\u0103-le la frigider dac\u0103 nu asamblezi pr\u0103jitura imediat.Ganache de ciocolat\u0103\u00cenc\u0103lze\u0219te sm\u00e2nt\u00e2na lichid\u0103 \u00eentr-o cr\u0103ticioar\u0103 p\u00e2n\u0103 ajunge la punctul de fierbere, apoi ia vasul de pe foc.Toarn-o fierbinte peste ciocolat\u0103 \u0219i emulsioneaz\u0103 cu un blender vertical p\u00e2n\u0103 ob\u021bii un ganache fin \u0219i lucios. Acoper\u0103 \u0219i p\u0103streaz\u0103 la cald.Sirop de cafea\u00centr-o cr\u0103ticioar\u0103, d\u0103 \u00een clocot apa cu zah\u0103rul. Ia de pe foc, \u00eencorporeaz\u0103 cafeaua solubil\u0103 \u0219i las\u0103 siropul deoparte.Asamblarea pr\u0103jituriiPreg\u0103te\u0219te forma de chec: unge-o foarte sub\u021bire cu pu\u021bin ulei, apoi \u00eembrac-o complet cu folie alimentar\u0103.A\u0219az\u0103 primul blat de chec pe fundul formei \u0219i \u00eensiropeaz\u0103-l cu sirop de cafea. \u00centinde deasupra, \u00een strat uniform, o treime din ganache-ul de ciocolat\u0103.A\u0219az\u0103 al doilea blat de chec, \u00eensiropeaz\u0103-l cu sirop de cafea \u0219i toarn\u0103 \u00eenc\u0103 o treime din ganache.A\u0219az\u0103 al treilea blat, \u00eensiropeaz\u0103-l \u0219i toarn\u0103 restul de ganache de ciocolat\u0103, nivel\u00e2nd bine suprafa\u021ba.A\u0219az\u0103 ultimul blat de chec, \u00eensiropeaz\u0103-l \u0219i preseaz\u0103 u\u0219or pentru a compacta \u0219i uniformiza pr\u0103jitura.D\u0103 forma la congelator timp de cel pu\u021bin 3 ore.Glazur\u0103 de ciocolat\u0103 galben-verzuieTope\u0219te ciocolata alb\u0103 pe baie de aburi (bain-marie) p\u00e2n\u0103 atinge aproximativ 50\u00b0C.\u00cenc\u0103lze\u0219te sm\u00e2nt\u00e2na vegan\u0103 p\u00e2n\u0103 aproape de punctul de fierbere, apoi adaug\u0103 colorantul alimentar.Toarn\u0103 sm\u00e2nt\u00e2na fierbinte peste ciocolata alb\u0103 topit\u0103 \u0219i mixeaz\u0103 cu blenderul vertical p\u00e2n\u0103 ob\u021bii o glazur\u0103 fin\u0103 \u0219i lucioas\u0103.Scoate pr\u0103jitura congelat\u0103 din form\u0103, r\u0103stoarn-o pe un gr\u0103tar de patiserie \u0219i \u00eendep\u0103rteaz\u0103 folia alimentar\u0103.Adu glazura la temperatura de 35\u00b0C, apoi toarn-o uniform peste pr\u0103jitura foarte rece. Niveleaz\u0103 rapid suprafa\u021ba cu o spatul\u0103 cotit\u0103 pentru a \u00eendep\u0103rta excesul.D\u0103 pr\u0103jitura glazurat\u0103 la frigider timp de 10 minute pentru a permite glazurii s\u0103 se fixeze.Bezea italian\u0103 vegan\u0103Preg\u0103te\u0219te bezeaua italian\u0103 vegan\u0103: spumeaz\u0103 proteina de cartof cu apa \u0219i guma xantan, apoi toarn\u0103 \u00een fir sub\u021bire siropul de zah\u0103r fierbinte, b\u0103t\u00e2nd continuu p\u00e2n\u0103 devine ferm\u0103 \u0219i lucioas\u0103.Decoreaz\u0103 pr\u0103jitura cu bezeaua vegan\u0103 folosind un po\u0219 prev\u0103zut cu dui Saint-Honor\u00e9. Urm\u0103re\u0219te videoclipul pentru tehnica corect\u0103 de po\u0219are.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168577","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=168577"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168577\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/164336"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=168577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=168577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=168577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}