{"id":11600,"date":"2022-12-10T18:17:40","date_gmt":"2022-12-10T17:17:40","guid":{"rendered":"https:\/\/chefpastry.ch\/?p=11600"},"modified":"2025-12-17T14:43:48","modified_gmt":"2025-12-17T13:43:48","slug":"spatules-emission-tv-recette-buche-chocolat-poire","status":"publish","type":"post","link":"https:\/\/chefpastry.ch\/de\/spatules-emission-tv-recette-buche-chocolat-poire\/","title":{"rendered":"\"Spachteln\" TV-Sendung: Rezept Schoko-Birnen-Block"},"content":{"rendered":"<h2 class=\"wp-block-heading\" id=\"h-recette-buche-chocolat-poire-pas-a-pas\">Rezept Schoko-Birnen-Br\u00f6tchen Schritt f\u00fcr Schritt<\/h2>\n\n\n\n<p>Unten finden Sie alle detaillierten Informationen (Zutaten und Ablauf), damit Sie das Rezept in Ihrem eigenen Tempo umsetzen k\u00f6nnen.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-genoise-au-chocolat\">Schokoladen-Genoise<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 Eier<\/li>\n\n\n\n<li>120 g Zucker-Sand<\/li>\n\n\n\n<li>60 g Mehl<\/li>\n\n\n\n<li>30 g Schokoladenpulver<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>Den Backofen auf 180 \u00b0C vorheizen.<\/p>\n\n\n\n<p>Trennen Sie das Eiwei\u00df vom Eigelb.<\/p>\n\n\n\n<p>Schlage die Eigelbe mit dem Zucker auf, bis die Mischung wei\u00df und schaumig wird.<\/p>\n\n\n\n<p>Mehl und Schokoladenpulver hinzuf\u00fcgen.<\/p>\n\n\n\n<p>Eiwei\u00df in eine andere Sch\u00fcssel geben und zu steifem Schnee schlagen.<\/p>\n\n\n\n<p>Diese in zwei Portionen unter die Eigelb-Zucker-Mehl-Schokoladen-Masse r\u00fchren.<\/p>\n\n\n\n<p>Den Teig auf ein mit Backpapier ausgelegtes rechteckiges Backblech geben (ideal ist ein<a href=\"https:\/\/chefpastry.ch\/de\/produkt\/moule-silicone-silikomart-tapis-roulade\/\" target=\"_blank\" rel=\"noreferrer noopener\"> Rouladenteppich<\/a> aus Silikon, und in diesem Fall ist kein Backpapier erforderlich).<\/p>\n\n\n\n<p>In den Ofen schieben und 12 Minuten bei Umluft backen.<\/p>\n\n\n\n<p>Den Biskuit aus der Form nehmen und zwischen zwei feuchte K\u00fcchent\u00fccher legen.<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-poires-caramelisees\">Karamellisierte Birnen<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 Concorde-Birnen<\/li>\n\n\n\n<li>40 g Zucker<\/li>\n\n\n\n<li>20 g Butter<\/li>\n\n\n\n<li>1 P\u00e4ckchen Vanillezucker<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>Sch\u00e4len Sie die Birnen und schneiden Sie sie dann in kleine W\u00fcrfel.<\/p>\n\n\n\n<p>Den Zucker in einem Topf karamellisieren lassen.<\/p>\n\n\n\n<p>Geben Sie 20 g Butter, dann die Birnen und die Vanille hinzu.<\/p>\n\n\n\n<p>5-7 Minuten anbraten.<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-mousse\">Schaumstoff<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 g Halbfettquark<\/li>\n\n\n\n<li>150 g Mascarpone<\/li>\n\n\n\n<li>40 g Zucker<\/li>\n\n\n\n<li>1 P\u00e4ckchen Vanillezucker<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>Alle Zutaten zusammen verquirlen.<\/p>\n\n\n\n<p>Ca. 120 g Mousse (f\u00fcr die Dekoration) beiseite stellen.<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-montage\">Montage<\/h2>\n\n\n\n<p>Den Biskuit gleichm\u00e4\u00dfig mit der Mousse bestreichen.<\/p>\n\n\n\n<p>Die karamellisierten Birnen auf der Mousse verteilen.<\/p>\n\n\n\n<p>Fest aufrollen.<\/p>\n\n\n\n<p>Mit der beiseite gestellten Mousse die Stange nach Belieben dekorieren (auf die gesamte Stange streichen, mit einer Spritzt\u00fclle eine Verzierung anbringen ...).<\/p>\n\n\n\n<p>Mindestens 30 Minuten k\u00fchl stellen.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Viel Spa\u00df bei der Verkostung!<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/chefpastry.ch\/wp-content\/uploads\/2022\/06\/IMG_9064--scaled.jpg\" alt=\"Emission TV B\u00fbche_fini\" class=\"wp-image-11604\" style=\"width:581px;height:436px\" width=\"581\" height=\"436\"\/><\/figure>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-articles-utilises\">Verwendete Artikel<\/h2>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/chefpastry.ch\/de\/produkt\/moule-silicone-silikomart-tapis-roulade\/\" target=\"_blank\" rel=\"noreferrer noopener\"><img decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/chefpastry.ch\/wp-content\/uploads\/2022\/06\/image-52-1024x1024.jpg\" alt=\"Tapis roulade\" class=\"wp-image-3764\" srcset=\"https:\/\/chefpastry.ch\/wp-content\/uploads\/2022\/06\/image-52-1024x1024.jpg 1024w, https:\/\/chefpastry.ch\/wp-content\/uploads\/2022\/06\/image-52-300x300.jpg 300w, https:\/\/chefpastry.ch\/wp-content\/uploads\/2022\/06\/image-52-600x600.jpg 600w, https:\/\/chefpastry.ch\/wp-content\/uploads\/2022\/06\/image-52-100x100.jpg 100w, https:\/\/chefpastry.ch\/wp-content\/uploads\/2022\/06\/image-52-768x768.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><\/div>\n<\/div>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-d-autres-recettes-diffusees-sur-spatules\">D&rsquo;autres recettes diffus\u00e9es sur \u00ab\u00a0Spatules\u00a0\u00bb<\/h2>\n\n\n\n<p>Eine Liste der Fernsehsendungen und der jeweiligen Rezepte finden Sie im allgemeinen Blog der Sendungen : <a href=\"https:\/\/chefpastry.ch\/de\/emission-spatules-patisserie\/\" target=\"_blank\" rel=\"noreferrer noopener\">\"Spatules\" Fernsehsendung in Zusammenarbeit von Fors und De Dietrich.<\/a><\/p>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Recette B\u00fbche chocolat poire pas \u00e0 pas Ci-dessous, vous trouverez toutes les informations d\u00e9taill\u00e9es (ingr\u00e9dients et d\u00e9roulement) afin que vous puissiez r\u00e9aliser la recette \u00e0 votre rythme. G\u00e9noise au chocolat Pr\u00e9chauffer le four \u00e0 180\u00b0C. S\u00e9parer les blancs des jaunes d\u2019\u0153ufs. Fouetter les jaunes avec le sucre jusqu&rsquo;\u00e0 ce que le m\u00e9lange blanchisse et devienne [&hellip;]<\/p>\n","protected":false},"author":123457,"featured_media":11604,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jet_sm_ready_style":"","_jet_sm_style":"","_jet_sm_controls_values":"","_jet_sm_fonts_collection":"","_jet_sm_fonts_links":"","_joinchat":[],"footnotes":""},"categories":[204],"tags":[],"class_list":["post-11600","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-emission-tv-spatules"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>&quot;Spatules&quot; \u00e9mission TV : recette B\u00fbche chocolat poire - Chef Pastry<\/title>\n<meta name=\"description\" content=\"Visionnez l&#039;\u00e9mission TV &quot;Spatules&quot; sur la B\u00fbche de No\u00ebl, en biscuit roul\u00e9, chocolat poire et retrouvez le d\u00e9tail de la recette.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/chefpastry.ch\/de\/spatules-emission-tv-recette-buche-chocolat-poire\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"&quot;Spatules&quot; \u00e9mission TV : recette B\u00fbche chocolat poire - 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