{"id":72667,"date":"2013-07-21T01:01:57","date_gmt":"2013-07-20T23:01:57","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/croquembouche"},"modified":"2013-07-21T01:01:57","modified_gmt":"2013-07-20T23:01:57","slug":"croquembouche","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/es\/recepta\/croquembouche","title":{"rendered":"Croquembouche"},"content":{"rendered":"

Ingredients<\/strong>
\nPer a les profiteroles: 120 ml de llet, 150 ml d’aigua, 100 g de mantega, 160 g de farina de rebosteria, 1 pessic de sal, 5 g de sucre, 4 ous,
\nPer a la crema pastissera: 250 ml de llet, 1 ou, 25 g de maizena, un pessic de canyella, 100 g de sucre.
\nPer al caramel: 250 g de sucre
\nPer a la decoraci\u00f3: 50 g de sucre, 25 g de xocolata i fondant<\/p>\n

Elaboraci\u00f3<\/strong>
\nSense Thermomix<\/em><\/p>\n

Comencem preparant la crema pastissera. Farem servir els ingredients que hem descrit abans. Hem de tenir la precauci\u00f3 de batre l’ou pr\u00e8viament. Els posem en una cassola a foc mitj\u00e0 sense deixar de remoure-ho fins que s’espesseixi, hauria d’estar llesta en uns 10 minuts. Despr\u00e9s, ho passem a un recipient i ho deixem refredar.<\/p>\n

El seg\u00fcent pas \u00e9s fer les profiteroles. Per preparar la pasta choux de la qual estan fetes, posarem en una cassola tots els ingredients, excepte la farina i els ous, a foc mitj\u00e0 i, sense aturar de remenar, anem temperant la barreja, se sap que est\u00e0 a punt quan la mantega s’ha fos per complet. En aquest moment, hi afegim, de cop, la farina i ho barregem b\u00e9. Deixem reposar-ho devers 10 minuts, ja fora del foc, i tot seguit, hi afegim els ous, un a un, i els mesclam b\u00e9 amb la massa abans d’afegir-hi el seg\u00fcent. Aix\u00ed, n’obtindrem una massa enganxosa, mitjanament el\u00e0stica.<\/p>\n

 <\/p>\n

Amb Thermomix<\/em><\/p>\n

La crema pastissera \u00e9s tan senzilla de fer com posar tots els ingredients al recipient i programau-la 7 minuts, temperatura 90 \u00ba i velocitat 4. Despr\u00e9s, ho reservem.<\/p>\n

La pasta choux comen\u00e7a per posar al recipient de la Thermomix tots els ingredients excepte la farina i els ous. Despr\u00e9s, ho programem 5 minuts, velocitat 2 i temperatura 90\u00ba. A continuaci\u00f3, hi afegim la farina, tota alhora i ho barregem velocitat 4 durant 15 segons. Ho deixem reposar 10 minuts dins el recipient, sense tapa i despr\u00e9s, li tornem a posar la tapa, programem velocitat 4, sense temps i hi afegim els ous un a un.<\/p>\n

Preescalfem el forn a 180\u00ba C. La pasta choux, encara t\u00e8bia, la portem a una m\u00e0niga pastissera i amb un filtre arrissada, sobre una font de forn amb paper sulfuritzat, anem fent punts de massa de la mida que vulguem que siguin les nostres profiteroles. En aquest cas necessitarem 2 safates. Posem al forn uns 15-20 minuts a 160\u00ba C. Les profiteroles s\u00f3n com les magdalenes, no es pot obrir el forn abans d’hora perqu\u00e8 sin\u00f3, es baixen. El cop de calor inicial \u00e9s necessari per a una bona cocci\u00f3.<\/p>\n

El millor d’aquests ‘bunyolets’ \u00e9s que es refreden r\u00e0pidament. Un cop freds, els farcim de crema pastissera Com? Molt f\u00e0cil, posem la crema en una m\u00e0niga pastissera amb una boca llisa, preferiblement ample. Aquesta boqueta l’hem de clavar a la base de cada profiterola, fent pressi\u00f3 a la m\u00e0niga i omplint-la de contingut.<\/p>\n

Ens queda fondre els 250 g de sucre al foc per fer el caramel que far\u00e0 de ‘ciment’ a la nostra pi\u00e8ce mont\u00e9<\/em>. El caramel refreda molt aviat i d\u00f3na la consist\u00e8ncia desitjada de forma gaireb\u00e9 instant\u00e0nia. Per aix\u00f2, sobre un paper sulfuritzat on haurem dibuixat, pr\u00e8viament, un cercle que ens serveixi de model, hi banyerem les profiteroles farcides amb caramel i les col\u00b7locarem en forma de pir\u00e0mide. \u00c9s important que hi hagi caramel suficient com per tocar al profieterol del costat i a la base. A poc a poc, farem la nostra croquembouche m\u00e9s alta.<\/p>\n

Quan acabem, fem m\u00e9s caramel i el tirem per damunt en forma de fil de manera que\u00a0 ‘redoli’ per tot el past\u00eds. Fem la mateixa operaci\u00f3 amb la xocolata i finalment, decorem amb les roses de fondant. Si queden restes de caramel encara calents podeu fer alguna figura, en el nostre cas abstracta, que coroni el vostre past\u00eds.<\/p>\n","protected":false},"excerpt":{"rendered":"

Sin thermomix Comenzamos preparando la crema pastelera, para ello pondremos los ingredientes descritos, tomando la precauci\u00f3n…<\/p>\n","protected":false},"author":62,"featured_media":36913,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[1006],"concurs-mossegades":[764],"dificultat":[1715],"ingredient":[],"plat":[1007],"preu-per-racio":[],"receptes-tematiques":[1761],"temps-de-preparacio":[1509],"coauthors":[],"class_list":["post-72667","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes-es","concurs_receptes_mossegades-concurs-mossegades-juny-2013-concurs-receptes-mossegades","dificultat-alta-es","plat-postres-es","tematica-thermomix-es","temps_de_preparacio-entre-1-i-2-hores-es"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"\nCroquembouche<\/title>\n<meta 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