{"id":195973,"title":"Brio\u0219e cu f\u0103in\u0103 de migdale, zmeur\u0103 \u0219i ciocolat\u0103 alb\u0103","modified":"2026-10-30T21:44:57+01:00","plain":"Brio\u0219e din migdale m\u0103cinate, cu zmeur\u0103 proasp\u0103t\u0103 \u0219i buc\u0103\u021bele de ciocolat\u0103 alb\u0103 care se topesc \u00een miez.\n\n\n\nAceste brio\u0219e cu zmeur\u0103 \u0219i ciocolat\u0103 alb\u0103 ies din cuptor cu un miez pufos, cu arom\u0103 de migdale, zmeur\u0103 acri\u0219oar\u0103 \u0219i buc\u0103\u021bele de ciocolat\u0103 alb\u0103 pe jum\u0103tate topite. Spre deosebire de brio\u0219ele clasice, aluatul nu con\u021bine f\u0103in\u0103 de gr\u00e2u : se leag\u0103 cu migdale m\u0103cinate, ou\u0103 b\u0103tute \u0219i ulei de cocos. Pentru 3 brio\u0219e mari, timpul de coacere este de 20 de minute. Aceast\u0103 re\u021bet\u0103 face parte din colec\u021bia mea de deserturi keto.\n\n\n\nCe sunt brio\u0219ele cu zmeur\u0103 ?\n\n\n\nSunt mici pr\u0103jituri individuale cu zmeur\u0103 proasp\u0103t\u0103 t\u0103iat\u0103 \u00een buc\u0103\u021bi \u0219i ciocolat\u0103 alb\u0103. Aici, migdalele m\u0103cinate \u00eenlocuiesc f\u0103ina : miezul este mai dens \u0219i mai fraged dec\u00e2t cel ob\u021binut cu f\u0103in\u0103 de gr\u00e2u, iar brio\u0219ele sunt \u00een mod natural f\u0103r\u0103 gluten.\n\n\n\nCombina\u021bia func\u021bioneaz\u0103 datorit\u0103 unui contrast simplu. Gustul acri\u0219or al fructelor echilibreaz\u0103 dulcea\u021ba cu note de lapte a ciocolatei albe, astfel \u00eenc\u00e2t nu mai este nevoie de glazur\u0103.\n\n\n\nO alt\u0103 re\u021bet\u0103 \u00een acela\u0219i spirit : Pr\u0103jitur\u0103 cu ciocolat\u0103 \u0219i miez curg\u0103tor, f\u0103r\u0103 f\u0103in\u0103.\n\n\n\nOriginea acestei variante\n\n\n\nBrio\u0219a cu zmeur\u0103 \u0219i ciocolat\u0103 alb\u0103 este un preparat clasic \u00een cafenele, f\u0103cut de obicei cu f\u0103in\u0103, unt \u0219i mult zah\u0103r. Aceast\u0103 variant\u0103 p\u0103streaz\u0103 combina\u021bia de arome \u0219i schimb\u0103 baza : migdale m\u0103cinate, ou\u0103 \u0219i ulei de cocos.\n\n\n\nMigdalele sunt deja folosite din plin \u00een patiserie al\u0103turi de fructele ro\u0219ii, de la pr\u0103jiturile financier p\u00e2n\u0103 la tartele cu crem\u0103 de migdale. Aici, ele formeaz\u0103 cea mai mare parte a aluatului, iar ou\u0103le b\u0103tute suplinesc elasticitatea glutenului.\n\n\n\nIngredientele principale\n\n\n\nBaza o constituie 100 g de migdale m\u0103cinate obi\u0219nuite, de la raionul cu ingrediente pentru pr\u0103jituri. F\u0103ina de migdale degresat\u0103 ar absorbi mai mult lichid \u0219i ar usca aluatul. Dou\u0103 ou\u0103, b\u0103tute aproximativ dou\u0103 minute, p\u00e2n\u0103 se deschid la culoare \u0219i devin spumoase, ajut\u0103 aluatul s\u0103 creasc\u0103 \u0219i \u00eei dau suple\u021be.\n\n\n\nPe aceea\u0219i tem\u0103 : Chec cu banane din f\u0103in\u0103 de migdale, cu pu\u021bini carbohidra\u021bi.\n\n\n\nCele 30 g de ulei de cocos se topesc f\u0103r\u0103 s\u0103 se \u00eenfierb\u00e2nte, ca s\u0103 nu g\u0103teasc\u0103 ou\u0103le. Cele 50 g de zmeur\u0103 proasp\u0103t\u0103 se taie \u00een buc\u0103\u021bi de jum\u0103tate de centimetru, iar cele 25 g de ciocolat\u0103 alb\u0103, \u00een buc\u0103\u021bele de 0,5 p\u00e2n\u0103 la 1 cm.\n\n\n\nO linguri\u021b\u0103 de zah\u0103r pudr\u0103 regleaz\u0103 dulcea\u021ba ; fi\u0219a re\u021betei propune \u00eenlocuirea lui cu eritritol pudr\u0103 pentru o variant\u0103 f\u0103r\u0103 zah\u0103r. Dou\u0103 linguri\u021be de praf de copt pe baz\u0103 de crem\u0103 de tartar \u0219i un praf generos de sare completeaz\u0103 aluatul.\n\n\n\nSfaturi de preparare \u0219i servire\n\n\n\nPre\u00eenc\u0103lze\u0219te cuptorul la 180 \u00b0C. Amestec\u0103 mai \u00eent\u00e2i separat ingredientele uscate, bate ou\u0103le, adaug\u0103 uleiul, apoi amestecul uscat \u0219i \u00eencorporeaz\u0103 zmeura cu spatula, f\u0103r\u0103 s\u0103 o zdrobe\u0219ti. \u00cempinge c\u00e2teva buc\u0103\u021bele de ciocolat\u0103 \u00een aluatul din fiecare form\u0103, \u00een loc s\u0103 le la\u0219i la suprafa\u021b\u0103 : se vor topi f\u0103r\u0103 s\u0103 se rumeneasc\u0103.\n\n\n\nPentru varietate : Amaretti moi.\n\n\n\nDup\u0103 20 de minute, este normal s\u0103 r\u0103m\u00e2n\u0103 c\u00e2teva firimituri umede \u00een centru : evit\u0103 s\u0103 \u00eenfigi scobitoarea \u00eentr-un fruct. Las\u0103 brio\u0219ele s\u0103 se odihneasc\u0103 \u00eenainte de a le scoate din forme, miezul se \u00eent\u0103re\u0219te pe m\u0103sur\u0103 ce se r\u0103coresc. Serve\u0219te-le la temperatura camerei cu o cafea sau un ceai negru. O brio\u0219\u0103 are 368 kcal \u0219i aproximativ 10 g de carbohidra\u021bi ne\u021bi dac\u0103 folose\u0219ti eritritol \u0219i ciocolat\u0103 alb\u0103 f\u0103r\u0103 zah\u0103r.\n\n\n\nPentru alte re\u021bete : Brio\u0219e americane autentice cu afine.\n\n\n\nPentru alte idei cu pu\u021bini carbohidra\u021bi, r\u0103sfoie\u0219te toate re\u021betele mele keto.\n\n\n\n\n\n\tBrio\u0219e cu zmeur\u0103 \u0219i ciocolat\u0103 alb\u0103 din f\u0103in\u0103 de migdale\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t100 g migdale m\u0103cinate2 ou\u010330 g ulei de cocos50 g zmeur\u0103 (proasp\u0103t\u0103)25 g ciocolat\u0103 alb\u01031 linguri\u021b\u0103 zah\u0103r pudr\u0103 (sau eritritol pudr\u0103 pentru o variant\u0103 f\u0103r\u0103 zah\u0103r)2 linguri\u021be praf de copt (cu crem\u0103 de tartru)Un pr af generos de sare\t\n\t\n\t\tPre\u00eenc\u0103lze\u0219te cuptorul la 180 de grade. Preg\u0103te\u0219te formele de brio\u0219e. Tope\u0219te uleiul de cocos.Taie zmeura \u00een buc\u0103\u021bi de aproximativ o jum\u0103tate de centimetru.Rupe ciocolata \u00een buc\u0103\u021bi de o jum\u0103tate de centimetru p\u00e2n\u0103 la un centimetru.Amestec\u0103 migdalele m\u0103cinate cu praful de copt, zah\u0103rul pudr\u0103 (sau eritritolul) \u0219i sarea.Bate ou\u0103le aproximativ dou\u0103 minute, p\u00e2n\u0103 devin spumoase. Dureaz\u0103 pu\u021bin, dar dup\u0103 un timp \u00eencep s\u0103 se deschid\u0103 la culoare.\u00cencorporeaz\u0103 uleiul de cocos, apoi ingredientele uscate. \u00cencorporeaz\u0103 apoi u\u0219or buc\u0103\u021bile de zmeur\u0103 cu o spatul\u0103.Toarn\u0103 aluatul \u00een forme. Apas\u0103 c\u00e2teva buc\u0103\u021bi de ciocolat\u0103 \u00een aluatul din fiecare form\u0103.Coace la cuptor timp de 20 de minute.\t\n\t\n\t\tValorile nutri\u021bionale sunt calculate folosind ciocolat\u0103 alb\u0103 f\u0103r\u0103 zah\u0103r \u0219i migdale m\u0103cinate.\nUstensile \u0219i aparate: cuptor la 180 de grade, mixer + bol, forme de brio\u0219e.\n\t\n\t\n\t\tGo\u00fbterFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195973","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=195973"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195973\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/194273"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=195973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=195973"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=195973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}