{"id":12282,"date":"2013-08-14T11:34:00","date_gmt":"2013-08-14T09:34:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=12282"},"modified":"2024-05-16T11:36:43","modified_gmt":"2024-05-16T09:36:43","slug":"brac-de-gitano-de-nata-recobert-de-xocolata","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/brazo-de-gitano-de-nata-recubierto-de-chocolate\/","title":{"rendered":"Bra\u00e7 de Gitano de Nata recobert de Xocolata"},"content":{"rendered":"<p class=\"wp-block-paragraph\">El Bra\u00e7 de Gitano de Nata recobert de Xocolata \u00e9s unes postres ideals per sorprendre els vostres convidats i queda delici\u00f3s. El Bra\u00e7 de Gitano de Nata i Xocolata que ens elabora avui el panader d&#039;Alella, \u00e9s una obra mestra repostera, una combinaci\u00f3 irresistible de suavitat i indulg\u00e8ncia. Un pa de pessic esponj\u00f3s s&#039;est\u00e9n amb una capa generosa de nata muntada, que s&#039;enrotlla acuradament per formar un cilindre perfecte. Despr\u00e9s, es cobreix amb una fina capa de xocolata fosa, que se solidifica per crear un exterior brillant i temptador. En servir, cada llesca revela capes de textura suau i sabors decadents. Aquestes postres s\u00f3n un fest\u00ed per als sentits, una del\u00edcia que captiva amb cada mos i deixa un record durador de dol\u00e7or i plaer.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Bra\u00e7 de Gitano de Nata recobert de Xocolata\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/XK9NPZwRz-8?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS:<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">PER AL PAIXELL<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>75 grs. Farina<\/li>\n\n\n\n<li>40 grs. + 40 grs. Sucre<\/li>\n\n\n\n<li>3 Ous<\/li>\n\n\n\n<li>1 pessic de Sal<\/li>\n\n\n\n<li>1 sobre Llevat Qu\u00edmic Royal<\/li>\n\n\n\n<li>1 cullerada Vainilla Ensucrada<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">PER AL FARCIT&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 grs. Nata per a Muntar (Crema de Llet)<\/li>\n\n\n\n<li>25 grs. Sucre Molit (Glas)<\/li>\n\n\n\n<li>300 grs. Xocolata Fondant<\/li>\n\n\n\n<li>40 grs. Mantega<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Posem aigua en un cass\u00f3 per fer el bany maria i quan l&#039;aigua estigui bullint hi posarem un altre cass\u00f3 a sobre i hi afegirem la xocolata fondant.<\/li>\n\n\n\n<li>Quan la xocolata s&#039;hagi fos li afegirem la mantega i remourem perqu\u00e8 s&#039;integri b\u00e9 la mantega. Apagarem el foc i reservarem, deixant la xocolata dins del cass\u00f3 perqu\u00e8 es conservi calenta.<\/li>\n\n\n\n<li>Separem els rovells de les clares i batem les clares amb un pessic de sal, la vainilla ensucrada i 40 grs. de sucre, fins a aconseguir el Punt de Neu. Reservarem.<\/li>\n\n\n\n<li>Batem els rovells dels ous amb els altres 40 grs. de sucre. Es pot fer a m\u00e0 o amb les varetes. Ha de quedar escum\u00f3s.<\/li>\n\n\n\n<li>Quan estiguin batuts els rovells li anirem afegint en dues o tres vegades les clares muntades amb moviments envoltants perqu\u00e8 no es baixin les clares.<\/li>\n\n\n\n<li>Barregem el llevat qu\u00edmic amb la farina i ho tamisem.\u00a0<\/li>\n\n\n\n<li>Afegirem la farina molt lentament a la massa que hav\u00edem preparat i seguirem remenant amb molt de compte perqu\u00e8 s&#039;integri b\u00e9.<\/li>\n\n\n\n<li>Hem preparat una llauna de forn amb paper d&#039;enfornar per sobre i amb una m\u00e0niga pastissera amb el broquet fi repartirem la massa del pa de pessic per tota la llauna.<\/li>\n\n\n\n<li>El forn preescalfat a 180 \u00ba cent\u00edgrads per dalt i baix i deixarem coure durant 8\/10 minuts.<\/li>\n\n\n\n<li>Quan la planxa de pa de pessic estigui t\u00e8bia li posarem per sobre un drap de cuina i li donarem la volta per poder treure el paper de coure. Cal fer-ho amb molt de compte perqu\u00e8 no es trenqui el pa de pessic. Tallarem les puntes perqu\u00e8 quedin ben rectes.<\/li>\n\n\n\n<li>Enrotllarem la planxa de pa de pessic perqu\u00e8 vagi agafant la forma de rotllo i aix\u00ed poder donar-li la forma, quan estigui fred.\u00a0<\/li>\n\n\n\n<li>Muntem la nata i al final hi afegim el sucre gla\u00e7 i remourem perqu\u00e8 es barregi b\u00e9 el sucre.<\/li>\n\n\n\n<li>Quan s&#039;hagi refredat el pa de pessic desenrotllarem i posarem la nata per sobre, deixant un petit espai per la part de dalt sense nata, per poder enganxar-lo despr\u00e9s.<\/li>\n\n\n\n<li>Tornarem a enrotllar i posarem el bra\u00e7 de gitano sobre una reixeta amb una llauna per sota.<\/li>\n\n\n\n<li>Amb l&#039;ajuda d&#039;una esp\u00e0tula posarem la xocolata per sobre i pels costats i la distribuirem b\u00e9. Amb una pinta net o b\u00e9 amb una forquilla ho passem per sobre de la xocolata per donar-li un dibuix.<\/li>\n\n\n\n<li>El podem decorar amb fideus de colors o amb all\u00f2 que us agradi.<\/li>\n\n\n\n<li>Ho deixarem refredar al congelador.<\/li>\n\n\n\n<li>Per servir-lo \u00e9s preferible treure&#039;l una estoneta abans perqu\u00e8 no estigui molt gelat.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us recomano que veieu el v\u00eddeo amb molta atenci\u00f3 per poder seguir totes les indicacions.<\/h3>","protected":false},"excerpt":{"rendered":"<p>El Brazo de Gitano de Nata recubierto de Chocolate es un postre ideal para sorprender a vuestros invitados y queda delicioso. El Brazo de Gitano de Nata y Chocolate que nos elabora hoy el forner de Alella, es una obra maestra repostera, una combinaci\u00f3n irresistible de suavidad y indulgencia. Un bizcocho esponjoso se extiende con [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12283,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2],"tags":[5039,5040],"class_list":["post-12282","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","tag-brazo-de-gitano-de-nata-recubierto-de-chocolate","tag-brazo-gitano"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/12282","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=12282"}],"version-history":[{"count":2,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/12282\/revisions"}],"predecessor-version":[{"id":12285,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/12282\/revisions\/12285"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/12283"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=12282"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=12282"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=12282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}