{"id":24063,"date":"2024-11-22T09:31:45","date_gmt":"2024-11-22T08:31:45","guid":{"rendered":"https:\/\/magazine.palazzetti.it\/millefoglie-con-namelaka-al-cioccolato-bianco-e-frutti-di-bosco\/"},"modified":"2024-11-22T17:42:47","modified_gmt":"2024-11-22T16:42:47","slug":"millefeuille-mit-namelaka-aus-weisser-schokolade-und-beeren","status":"publish","type":"post","link":"https:\/\/magazine.palazzetti.it\/de\/kuche\/millefeuille-mit-namelaka-aus-weisser-schokolade-und-beeren\/","title":{"rendered":"Millefeuille mit Namelaka aus wei\u00dfer Schokolade und Beeren"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Namelaka<\/strong> ist eine <strong>Creme ohne Eier<\/strong> aus Japan, die f\u00fcr ihre samtige und fluffige Textur bekannt ist. Sie ist ideal zum Verzieren und F\u00fcllen von Torten und Desserts und ist eine Zubereitungsart f\u00fcr S\u00fc\u00dfspeisen, die eine seidige Textur mit einem zarten, verf\u00fchrerischen Geschmack verbindet.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Perfektion in jeder Hinsicht: <strong>Namelaka aus wei\u00dfer Schokolade<\/strong> veredelt ein klassisches <strong>Millefeuille<\/strong> mit Heidelbeeren, Himbeeren und Puderzucker. Ein unkompliziertes, originelles und superleckeres Dessert f\u00fcr jede Gelegenheit&#8230; sogar f\u00fcr die bevorstehenden <strong>Weihnachtsfeiertage<\/strong>! Bereiten wir sie gemeinsam zu.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"682\" height=\"1024\" data-src=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_top-view-682x1024.jpg\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" alt=\"\" class=\"wp-image-23952 lazyload\"\/><noscript><img data-recalc-dims=\"1\" loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"682\" height=\"1024\" src=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_top-view.jpg?resize=682%2C1024&#038;ssl=1\" alt=\"\" class=\"wp-image-23952\" srcset=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_top-view-scaled.jpg?resize=682%2C1024&amp;ssl=1 682w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_top-view-scaled.jpg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_top-view-scaled.jpg?resize=768%2C1152&amp;ssl=1 768w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_top-view-scaled.jpg?resize=1024%2C1536&amp;ssl=1 1024w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_top-view-scaled.jpg?resize=33%2C50&amp;ssl=1 33w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_top-view-scaled.jpg?resize=500%2C750&amp;ssl=1 500w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_top-view-scaled.jpg?resize=667%2C1000&amp;ssl=1 667w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_top-view-scaled.jpg?resize=833%2C1250&amp;ssl=1 833w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_top-view-scaled.jpg?w=800&amp;ssl=1 800w\" sizes=\"auto, (max-width: 682px) 100vw, 682px\" \/><\/noscript><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Millefeuille mit Namelaka aus wei\u00dfer Schokolade und Beeren &#8211; das Rezept f\u00fcr ein k\u00f6stliches Dessert<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Schwierigkeitsgrad: leicht<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Zubereitung: 30 Minuten + Ruhezeit<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Backzeit: 15 Minuten<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Mengenangaben: 4 Personen<\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">ZUTATEN<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>150 g wei\u00dfe Schokolade<\/li>\n\n\n\n<li>2 g Gelatine<\/li>\n\n\n\n<li>100 ml Vollmilch<\/li>\n\n\n\n<li>200 ml frische Sahne<\/li>\n\n\n\n<li>Eine Packung fertiger Bl\u00e4tterteig<\/li>\n\n\n\n<li>Beeren nach Belieben<\/li>\n\n\n\n<li>Puderzucker nach Belieben<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">ZUBEREITUNG<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>In einem gro\u00dfen Topf Wasser erhitzen, bis es kocht. Vom Herd nehmen.<\/li>\n\n\n\n<li>Die wei\u00dfe Schokolade zerkleinern, in einen kleinen Topf geben und im Wasserbad schmelzen. Umr\u00fchren, bis die Schokolade geschmolzen ist.<\/li>\n\n\n\n<li>Die Milch erw\u00e4rmen und die Gelatine ( die vorher in kaltem Wasser eingeweicht und dann ausgedr\u00fcckt wurde) darin aufl\u00f6sen.<\/li>\n\n\n\n<li>Die Milch nach und nach in die geschmolzene wei\u00dfe Schokolade geben und warten, bis sie allm\u00e4hlich aufgesogen wird. Dadurch erh\u00e4lt man eine perfekt fl\u00fcssige Mischung.<\/li>\n\n\n\n<li>Anschlie\u00dfend die frische Sahne hinzuf\u00fcgen und mit einem Sch\u00f6pfl\u00f6ffel oder mit einem Stabmixer einige Sekunden lang einarbeiten.<\/li>\n\n\n\n<li>Mit einer Frischhaltefolie abdecken und f\u00fcr mindestens ein paar Stunden in den K\u00fchlschrank stellen.<\/li>\n\n\n\n<li>In der Zwischenzeit den Teig vorbereiten. Dazu den Teig mit der von Ihnen bevorzugten Form aush\u00f6hlen (wir haben eine Sternform verwendet). Auf ein mit Backpapier ausgelegtes und mit Puderzucker bestreutes Backblech geben.<\/li>\n\n\n\n<li>Danach den Teig mit den Zinken einer Gabel einstechen und auch die Oberfl\u00e4che mit Puderzucker bestreuen. Mit den restlichen Teigst\u00fccken genauso verfahren, denn man kann sie zum Verzieren verwenden. Bei 180\u00b0C ca. 15 Minuten backen, bis sie goldbraun sind.<\/li>\n\n\n\n<li>Aus dem Ofen nehmen und auf einem Gitterrost abk\u00fchlen lassen.<\/li>\n\n\n\n<li>Nach dem Festwerden die Creme aus dem K\u00fchlschrank nehmen und mit dem Schneebesen schaumig schlagen. In einen Spritzbeutel mit einer glatten \u00d6ffnung f\u00fcllen.<\/li>\n\n\n\n<li>Die Millefeuille zusammensetzen, indem man abwechselnd Bl\u00e4tterteig und Namelaka aufeinander legt und zum Schluss it den Beeren verziert.<\/li>\n\n\n\n<li>Ein letzter Hauch von Puderzucker und schon ist die Millefeuille mit wei\u00dfer Schokoladen-Namelaka und Beeren servierfertig und wird alle Gaumen verw\u00f6hnen. Guten Appetit!<\/li>\n<\/ol>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"682\" height=\"1024\" data-src=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_3.4-682x1024.jpg\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" alt=\"\" class=\"wp-image-23944 lazyload\"\/><noscript><img data-recalc-dims=\"1\" loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"682\" height=\"1024\" src=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_3.4.jpg?resize=682%2C1024&#038;ssl=1\" alt=\"\" class=\"wp-image-23944\" srcset=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_3.4-scaled.jpg?resize=682%2C1024&amp;ssl=1 682w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_3.4-scaled.jpg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_3.4-scaled.jpg?resize=768%2C1152&amp;ssl=1 768w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_3.4-scaled.jpg?resize=1024%2C1536&amp;ssl=1 1024w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_3.4-scaled.jpg?resize=33%2C50&amp;ssl=1 33w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_3.4-scaled.jpg?resize=500%2C750&amp;ssl=1 500w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_3.4-scaled.jpg?resize=667%2C1000&amp;ssl=1 667w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_3.4-scaled.jpg?resize=833%2C1250&amp;ssl=1 833w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_3.4-scaled.jpg?w=800&amp;ssl=1 800w\" sizes=\"auto, (max-width: 682px) 100vw, 682px\" \/><\/noscript><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Namelaka ist eine Creme ohne Eier aus Japan, die f\u00fcr ihre samtige und fluffige Textur bekannt ist. Sie ist ideal zum Verzieren und F\u00fcllen von Torten und Desserts und ist eine Zubereitungsart f\u00fcr S\u00fc\u00dfspeisen, die eine seidige Textur mit einem zarten, verf\u00fchrerischen Geschmack verbindet. Perfektion in jeder Hinsicht: Namelaka aus wei\u00dfer Schokolade veredelt ein klassisches [&hellip;]<\/p>\n","protected":false},"author":13,"featured_media":23951,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[737],"tags":[992,975,823,908],"tmauthors":[],"class_list":["post-24063","post","type-post","status-publish","format-standard","has-post-thumbnail","category-kuche","tag-dessert-de","tag-schokolade","tag-suessigkeiten","tag-weihnachten"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Millefeuille mit Namelaka aus wei\u00dfer Schokolade und Beeren - Palazzetti Magazine<\/title>\n<meta name=\"description\" content=\"Millefeuille mit Namelaka aus wei\u00dfer Schokolade und Beeren ist ein originelles und superleckeres Dessert f\u00fcr jede Gelegenheit.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/magazine.palazzetti.it\/de\/kuche\/millefeuille-mit-namelaka-aus-weisser-schokolade-und-beeren\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Millefeuille mit Namelaka aus wei\u00dfer Schokolade und Beeren - Palazzetti Magazine\" \/>\n<meta property=\"og:description\" content=\"Millefeuille mit Namelaka aus wei\u00dfer Schokolade und Beeren ist ein originelles und superleckeres Dessert f\u00fcr jede Gelegenheit.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/magazine.palazzetti.it\/de\/kuche\/millefeuille-mit-namelaka-aus-weisser-schokolade-und-beeren\/\" \/>\n<meta property=\"og:site_name\" content=\"The Warm Street Journal.\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/facebook.com\/PalazzettiGroup\/\" \/>\n<meta property=\"article:published_time\" content=\"2024-11-22T08:31:45+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-11-22T16:42:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_banner-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Kristel Cescotto\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@palazzettigroup\" \/>\n<meta name=\"twitter:site\" content=\"@palazzettigroup\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Kristel Cescotto\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"3\u00a0Minuten\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/de\\\/kuche\\\/millefeuille-mit-namelaka-aus-weisser-schokolade-und-beeren\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/de\\\/kuche\\\/millefeuille-mit-namelaka-aus-weisser-schokolade-und-beeren\\\/\"},\"author\":{\"name\":\"Kristel Cescotto\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/#\\\/schema\\\/person\\\/b414123d19198f037791e57c81715fe9\"},\"headline\":\"Millefeuille mit Namelaka aus wei\u00dfer Schokolade und Beeren\",\"datePublished\":\"2024-11-22T08:31:45+00:00\",\"dateModified\":\"2024-11-22T16:42:47+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/de\\\/kuche\\\/millefeuille-mit-namelaka-aus-weisser-schokolade-und-beeren\\\/\"},\"wordCount\":422,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/de\\\/kuche\\\/millefeuille-mit-namelaka-aus-weisser-schokolade-und-beeren\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/i0.wp.com\\\/magazine.palazzetti.it\\\/wp-content\\\/uploads\\\/2024\\\/11\\\/LR_Millefoglie-namelaka-e-frutti-di-bosco_banner-scaled.jpg?fit=1200%2C800&ssl=1\",\"keywords\":[\"Dessert\",\"Schokolade\",\"S\u00fc\u00dfigkeiten\",\"Weihnachten\"],\"articleSection\":[\"K\u00dcCHE\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/magazine.palazzetti.it\\\/de\\\/kuche\\\/millefeuille-mit-namelaka-aus-weisser-schokolade-und-beeren\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/de\\\/kuche\\\/millefeuille-mit-namelaka-aus-weisser-schokolade-und-beeren\\\/\",\"url\":\"https:\\\/\\\/magazine.palazzetti.it\\\/de\\\/kuche\\\/millefeuille-mit-namelaka-aus-weisser-schokolade-und-beeren\\\/\",\"name\":\"Millefeuille mit Namelaka aus wei\u00dfer Schokolade und Beeren - 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