{"id":206787,"title":"Brio\u0219e cu ciocolat\u0103","modified":"2026-11-14T20:09:10+01:00","plain":"Brio\u0219e americane ca la brut\u0103rie, cu o cupol\u0103 \u00eenalt\u0103, rumen\u0103 \u0219i crocant\u0103 \u0219i un miez pufos, plin de pic\u0103turi mici de ciocolat\u0103 neagr\u0103.\n\n\n\nDuminic\u0103 diminea\u021ba, mirosul de unt \u0219i vanilie umple buc\u0103t\u0103ria cu mult \u00eenainte s\u0103 sune cronometrul. Brio\u0219ele ies din cuptor cu o p\u0103l\u0103rie bombat\u0103, care dep\u0103\u0219e\u0219te formele de h\u00e2rtie, cr\u0103pat\u0103 \u0219i acoperit\u0103 cu zah\u0103r care sc\u00e2r\u021b\u00e2ie \u00eentre din\u021bi. \n\n\n\nDesprindem h\u00e2rtia de pe prima brio\u0219\u0103, \u00eenc\u0103 c\u0103ldu\u021b\u0103, miezul se desface, iar ciocolata se tope\u0219te pe degete. Cu c\u00e2teva cl\u0103tite americane al\u0103turi, micul dejun t\u00e2rziu e gata, iar gr\u0103tarul de r\u0103cire se gole\u0219te repede.\n\n\n\nVarianta cu fructe, brio\u0219ele cu afine\n\n\n\nCe este o brio\u0219\u0103 cu pic\u0103turi de ciocolat\u0103 ?\n\n\n\nEste o pr\u0103jituric\u0103 american\u0103, coapt\u0103 \u00eentr-o tav\u0103 pentru brio\u0219e, cu pic\u0103turi de ciocolat\u0103 \u00een aluat \u0219i deasupra. \u00cembin\u0103 ciocolata din fursecurile americane cu un miez de pr\u0103jitur\u0103 pufos \u0219i aerat. Varianta ca la brut\u0103rie se recunoa\u0219te dup\u0103 cupola \u00eenalt\u0103 \u0219i rumen\u0103, care dep\u0103\u0219e\u0219te cu mult forma de h\u00e2rtie.\n\n\n\nDiferen\u021ba fa\u021b\u0103 de un cupcake \u021bine de metoda de preparare. Pentru brio\u0219e, preg\u0103tim separat ingredientele uscate \u0219i pe cele lichide, apoi le combin\u0103m, amestec\u00e2nd c\u00e2t mai pu\u021bin, ceea ce d\u0103 un miez mai aerat. La cupcake, \u00eencepem prin a freca untul moale cu zah\u0103rul p\u00e2n\u0103 devine cremos, pentru un miez mai fin \u0219i mai compact.\n\n\n\nVre\u021bi s\u0103 le compara\u021bi ? Iat\u0103 re\u021beta noastr\u0103 de cupcakes cu vanilie\n\n\n\nUn aluat rapid din cafenelele americane\n\n\n\n\u00cen Statele Unite, brio\u0219ele fac parte din categoria \u201e aluaturilor rapide \u201d, adic\u0103 p\u00e2ini \u0219i pr\u0103jituri crescute cu praf de copt, f\u0103r\u0103 fermentare. Asta le deosebe\u0219te de rulourile americane cu scor\u021bi\u0219oar\u0103, preparate din aluat dulce dospit cu drojdie de panifica\u021bie. Se m\u0103n\u00e2nc\u0103 at\u00e2t la micul dejun, c\u00e2t \u0219i la gustarea de dup\u0103-amiaz\u0103 \u0219i r\u0103m\u00e2n un preparat clasic al buc\u0103t\u0103riei americane.\n\n\n\nBrio\u0219a ca la brut\u0103rie este cea din cafenele \u0219i brut\u0103rii : mai mare, foarte bombat\u0103, cu suprafa\u021ba cr\u0103pat\u0103 \u0219i acoperit\u0103 cu zah\u0103r, foarte diferit\u0103 de brio\u0219ele mici \u0219i plate din re\u021betele de familie. O savur\u0103m cu o b\u0103utur\u0103 cald\u0103, la fel ca pe gogo\u0219ile americane. Pentru o gustare mai dens\u0103 \u0219i cu un gust mai intens de ciocolat\u0103, exist\u0103 \u0219i brownies americane.\n\n\n\nIngredientele principale pentru brio\u0219ele cu pic\u0103turi de ciocolat\u0103\n\n\n\n\n\n\n\nBaza este alc\u0103tuit\u0103 din f\u0103in\u0103 T55, zah\u0103r tos, praf de copt \u0219i pu\u021bin bicarbonat de sodiu. C\u00e2nt\u0103ri\u021bi f\u0103ina : f\u0103ina \u00een exces este principala cauz\u0103 a brio\u0219elor uscate. Zah\u0103rul p\u0103streaz\u0103 \u0219i miezul fraged, de aceea nu trebuie s\u0103-i reduce\u021bi cantitatea.\n\n\n\nOu\u0103le, sm\u00e2nt\u00e2na fermentat\u0103 gras\u0103 \u0219i laptele integral se folosesc la temperatura camerei. Sm\u00e2nt\u00e2na fermentat\u0103 aduce gust \u0219i o not\u0103 acri\u0219oar\u0103 care echilibreaz\u0103 dulcea\u021ba ; poate fi \u00eenlocuit\u0103 cu iaurt grecesc. Untul topit d\u0103 gust, iar uleiul de floarea-soarelui p\u0103streaz\u0103 brio\u0219ele pufoase, la fel ca \u00een pr\u0103jitura american\u0103 cu morcovi.\n\n\n\nMai vre\u021bi pic\u0103turi de ciocolat\u0103 ? L\u0103sa\u021bi-v\u0103 tenta\u021bi de blondies americane\n\n\n\nPic\u0103turile mici de ciocolat\u0103 neagr\u0103 se distribuie mai bine \u00een aluat dec\u00e2t cele mari, care tind s\u0103 se lase la fund. Dac\u0103 nu ave\u021bi, merge \u0219i o tablet\u0103 de ciocolat\u0103 neagr\u0103 tocat\u0103 m\u0103runt. Deasupra, ad\u0103ug\u0103m alte pic\u0103turi mici de ciocolat\u0103 \u0219i, dac\u0103 dorim, zah\u0103r cu granule mari, pentru o crust\u0103 crocant\u0103.\n\n\n\nRepere tehnice pentru o cupol\u0103 \u00eenalt\u0103\n\n\n\nCupola depinde de trei pa\u0219i : aluatul se odihne\u0219te 30 de minute, formele de h\u00e2rtie se umplu p\u00e2n\u0103 sus, iar coacerea \u00eencepe \u00eentr-un cuptor foarte \u00eencins. Odihna permite f\u0103inii s\u0103 se hidrateze, iar aluatul cap\u0103t\u0103 for\u021ba de a cre\u0219te \u00een \u00een\u0103l\u021bime.\n\n\n\nC\u0103ldura de la \u00eenceput fixeaz\u0103 marginile \u0219i \u00eempinge aluatul \u00een sus. Reducem apoi temperatura cuptorului f\u0103r\u0103 s\u0103 deschidem u\u0219a. Cum fiecare cuptor este diferit, verifica\u021bi cu o scobitoare \u00eenc\u0103 de la 8 minute dup\u0103 reducerea temperaturii : dac\u0103 se coc prea mult, brio\u0219ele se usuc\u0103.\n\n\n\nSe servesc c\u0103ldu\u021be\n\n\n\nC\u00e2t sunt c\u0103ldu\u021be, pic\u0103turile de ciocolat\u0103 sunt \u00eenc\u0103 topite, iar vanilia se simte \u00een miez. O cafea, un ceai negru, un pahar de lapte sau un ube latte le \u00eenso\u021besc at\u00e2t la micul dejun, c\u00e2t \u0219i la gustarea de dup\u0103-amiaz\u0103.\n\n\n\nPentru gustarea de m\u00e2ine, un chec cu banane\n\n\n\nDup\u0103 ce s-au r\u0103cit, p\u0103stra\u021bi-le \u00eentr-o cutie \u00eenchis\u0103 ermetic : r\u0103m\u00e2n pufoase \u0219i a doua zi. Se pot congela p\u00e2n\u0103 la 3 luni \u00eentr-o pung\u0103 pentru congelator bine \u00eenchis\u0103. Pentru alte gust\u0103ri cu pic\u0103turi de ciocolat\u0103, \u00eencerca\u021bi \u0219i fursecurile la friteuza cu aer cald.\n\n\n\n\n\n\tBrio\u0219e cu pic\u0103turi de ciocolat\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tIngrediente uscate284 g f\u0103in\u0103 T552 linguri\u021be praf de copt0.5 linguri\u021b\u0103 bicarbonat de sodiu200 g zah\u0103r tos0.5 linguri\u021b\u0103 sareIngrediente lichide2 ou\u0103 mari, (la temperatura camerei)120 ml sm\u00e2nt\u00e2n\u0103 fermentat\u0103 (gras\u0103 (sm\u00e2nt\u00e2n\u0103 acr\u0103), la temperatura camerei)2 linguri\u021be extract de vanilie60 ml ulei de floarea-soarelui56 g unt (nes\u0103rat, topit)180 ml lapte integral, (la temperatura camerei)Ciocolat\u0103230 g pic\u0103turi mici de ciocolat\u0103 neagr\u0103DecorPic\u0103turi mici de ciocolat\u0103 neagr\u0103, (pentru deasupra)25 g zah\u0103r cu granula\u021bie mare sau zah\u0103r brun din trestie (cristale, op\u021bional)\t\n\t\n\t\tIngrediente uscateCerne f\u0103ina, praful de copt \u0219i bicarbonatul \u00eentr-un bol mare.Adaug\u0103 zah\u0103rul \u0219i sarea.Amestec\u0103 folosind telul pentru a le distribui uniform.Ingrediente lichidePune ou\u0103le, sm\u00e2nt\u00e2na fermentat\u0103, vanilia, uleiul, untul topit \u0219i laptele \u00eentr-un bol mediu.Bate cu telul p\u00e2n\u0103 c\u00e2nd amestecul este perfect omogen.AluatToarn\u0103 ingredientele lichide \u00een bolul cu ingredientele uscate.Amestec\u0103 u\u0219or cu telul, doar p\u00e2n\u0103 c\u00e2nd nu mai r\u0103m\u00e2n urme de f\u0103in\u0103 uscat\u0103.Opre\u0219te-te de \u00eendat\u0103 ce aluatul este omogen, f\u0103r\u0103 s\u0103 amesteci prea mult: pot r\u0103m\u00e2ne c\u00e2teva cocoloa\u0219e mici, care dispar c\u00e2nd umpli formele de h\u00e2rtie.\u00cencorporeaz\u0103 u\u0219or pic\u0103turile mici de ciocolat\u0103.OdihnireAcoper\u0103 bolul.Las\u0103 aluatul s\u0103 se odihneasc\u0103 30 de minute, c\u00e2t timp se pre\u00eenc\u0103lze\u0219te cuptorul.Cuptor \u0219i tav\u0103Pre\u00eenc\u0103lze\u0219te cuptorul la 220\u00b0C.A\u0219az\u0103 forme de h\u00e2rtie \u00een cele 12 ad\u00e2ncituri ale unei t\u0103vi standard pentru brio\u0219e.Umplere \u0219i decorare\u00cemparte aluatul \u00een formele de h\u00e2rtie cu o lingur\u0103 pentru \u00eenghe\u021bat\u0103 de aproximativ 60 ml sau cu o lingur\u0103 mare, umpl\u00e2ndu-le p\u00e2n\u0103 sus.Nu amesteca \u0219i nu tasa aluatul dup\u0103 ce l-ai pus \u00een formele de h\u00e2rtie.Presar\u0103 cu generozitate c\u00e2teva pic\u0103turi mici de ciocolat\u0103 peste fiecare brio\u0219\u0103: se dep\u0103rteaz\u0103 unele de altele c\u00e2nd brio\u0219ele cresc.Presar\u0103 din bel\u0219ug zah\u0103r cu granula\u021bie mare, dac\u0103 dore\u0219ti.CoacereD\u0103 la cuptor pentru 5 minute la 220\u00b0C.F\u0103r\u0103 s\u0103 deschizi u\u0219a cuptorului, redu temperatura la 180\u00b0C.Continu\u0103 coacerea timp de 8 p\u00e2n\u0103 la 15 minute, verific\u00e2nd \u00eenc\u0103 de la 8 minute.Verific\u0103 dac\u0103 sunt coapte: o scobitoare introdus\u0103 \u00een centru trebuie s\u0103 ias\u0103 curat\u0103, cu excep\u021bia urmelor de ciocolat\u0103 topit\u0103, iar partea de sus trebuie s\u0103 revin\u0103 la forma ini\u021bial\u0103 c\u00e2nd o ape\u0219i.Las\u0103 brio\u0219ele s\u0103 se r\u0103ceasc\u0103 5 minute \u00een tav\u0103.Scoate-le din tav\u0103 \u0219i a\u0219az\u0103-le pe un gr\u0103tar.Serve\u0219te-le de preferin\u021b\u0103 c\u0103ldu\u021be.\t\n\t\n\t\tSecretul v\u00e2rfului bombat: umple formele de h\u00e2rtie p\u00e2n\u0103 sus, las\u0103 aluatul s\u0103 se odihneasc\u0103, apoi \u00eencepe coacerea \u00eentr-un cuptor foarte \u00eencins. Odihnirea permite f\u0103inii s\u0103 se hidrateze: aluatul cap\u0103t\u0103 rezisten\u021ba necesar\u0103 pentru a cre\u0219te \u00een \u00een\u0103l\u021bime \u0219i a re\u021bine gazele eliberate de praful de copt. C\u0103ldura ini\u021bial\u0103 activeaz\u0103 puternic praful de copt \u0219i \u00eencheag\u0103 marginile, oblig\u00e2nd aluatul s\u0103 creasc\u0103 \u00een sus \u00een loc s\u0103 se \u00eentind\u0103.\nV\u00e2rf lat, nu ascu\u021bit: pentru v\u00e2rfuri mai late, cu marginile bine rumenite, pre\u00eenc\u0103lze\u0219te cuptorul la 200\u00b0C, coace 5 minute, apoi redu temperatura la 190\u00b0C f\u0103r\u0103 s\u0103 deschizi u\u0219a \u0219i continu\u0103 coacerea timp de 13 p\u00e2n\u0103 la 15 minute.\nTimp de coacere: \u00een func\u021bie de cuptor, coacerea dup\u0103 reducerea temperaturii poate dura \u00eentre 8 \u0219i 15 minute. Verific\u0103 folosind o scobitoare \u00eenc\u0103 de la 8 minute: dac\u0103 sunt coapte prea mult, brio\u0219ele se usuc\u0103.\nCiocolat\u0103: pic\u0103turile mici se distribuie mai bine \u00een aluat. Dac\u0103 folose\u0219ti pic\u0103turi de dimensiune obi\u0219nuit\u0103, care tind s\u0103 se lase la fund, ia 1 lingur\u0103 din amestecul de f\u0103in\u0103 \u0219i t\u0103v\u0103le\u0219te pic\u0103turile prin el \u00eenainte de a le \u00eencorpora \u00een aluat. Po\u021bi folosi orice ciocolat\u0103: neagr\u0103, semidulce sau cu lapte. Dac\u0103 nu g\u0103se\u0219ti pic\u0103turi mici, toac\u0103 grosier o tablet\u0103 de ciocolat\u0103 neagr\u0103 sau pic\u0103turi obi\u0219nuite, \u00een buc\u0103\u021bele.\nSm\u00e2nt\u00e2n\u0103 fermentat\u0103: este sm\u00e2nt\u00e2na acr\u0103 american\u0103, groas\u0103, acri\u0219oar\u0103 \u0219i gras\u0103. \u00cen Germania, Schmand sau saure Sahne sunt produse asem\u0103n\u0103toare. O po\u021bi \u00eenlocui \u0219i cu iaurt grecesc.\nF\u0103in\u0103: f\u0103ina universal\u0103 american\u0103 corespunde f\u0103inii T55 din Fran\u021ba \u0219i celei de tip 550 din Germania. Cel mai precis este s\u0103 o c\u00e2nt\u0103re\u0219ti: prea mult\u0103 f\u0103in\u0103 este principala cauz\u0103 a brio\u0219elor uscate.\nNu reduce cantitatea de zah\u0103r: re\u021bine umiditatea \u0219i p\u0103streaz\u0103 brio\u0219ele pufoase. Nici aluatul nu trebuie amestecat prea mult, deoarece glutenul ar \u00eent\u0103ri miezul.\nAdaosuri: po\u021bi ad\u0103uga p\u00e2n\u0103 la aproximativ 120 ml de nuci sau nuci pecan m\u0103run\u021bite ori de fructe uscate.\nP\u0103strare: sunt mai bune c\u0103ldu\u021be \u0219i r\u0103m\u00e2n pufoase \u0219i a doua zi. Se p\u0103streaz\u0103 foarte bine la congelator p\u00e2n\u0103 la 3 luni, \u00eentr-o pung\u0103 pentru congelare bine \u00eenchis\u0103.\n\t\n\t\n\t\tGo\u00fbterAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/206787","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=206787"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/206787\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/205949"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=206787"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=206787"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=206787"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}