{"id":14316,"date":"2025-02-27T10:00:00","date_gmt":"2025-02-27T09:00:00","guid":{"rendered":"https:\/\/elfornerdealella.com\/?p=14316"},"modified":"2025-03-05T19:54:37","modified_gmt":"2025-03-05T18:54:37","slug":"lioneses-farcides-de-tofona","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/lionesas-rellenas-de-trufa\/","title":{"rendered":"Lioneses farcides de T\u00f2fona"},"content":{"rendered":"<p>Avui us convidem a preparar unes exquisides lioneses de pasta choux farcides de t\u00f2fona, un mos gurmet que combina la textura cruixent de la massa amb el sabor intens i arom\u00e0tic de la t\u00f2fona. Per donar-los un toc especial, les decorem amb sucre perlat, afegint-hi un contrast de textures i un acabat elegant. Aquestes petites cassoletes s\u00f3n perfectes per obrir la gana, acompanyar una copa de vi o sorprendre en una ocasi\u00f3 especial.<\/p>\n\n\n\n<p>En aquesta recepta, us guiarem pas a pas en l&#039;elaboraci\u00f3 de les lioneses, des de la preparaci\u00f3 de la massa choux fins al fornejat i el farciment. Aprendr\u00e0s a aconseguir una massa lleugera i cruixent, aix\u00ed com una crema de t\u00f2fona suau, saborosa i cremosa que far\u00e0 que aquestes lioneses siguin irresistibles.<\/p>\n\n\n\n<p>Sorpr\u00e8n els teus familiars i amics amb aquestes lioneses <strong>farcides de t\u00f2fona casolanes<\/strong>, un aperitiu sofisticat que no deixar\u00e0 indiferent ning\u00fa. Ideals per a sopars elegants, festes o simplement per gaudir d\u00b4un caprici gurmet a casa, aquestes lioneses s\u00f3n la combinaci\u00f3 perfecta entre tradici\u00f3 i modernitat.<\/p>\n\n\n\n<p><\/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=\"Lioneses farcides de t\u00f2fona\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/QzKfYI9EgjU?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<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS PER A 11 PECES DE 4,5 CM. DIAMETRE<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>65 gr. Llet<\/li>\n\n\n\n<li>65 gr. Aigua<\/li>\n\n\n\n<li>55 gr. Mantega<\/li>\n\n\n\n<li>125 gr. Ou (2 o 3 Ous segons mida)<\/li>\n\n\n\n<li>75 gr. Farina d&#039;\u00fas com\u00fa<\/li>\n\n\n\n<li>1 pessic de Sal<\/li>\n\n\n\n<li>100 gr. Sucre perlat<\/li>\n\n\n\n<li>Sucre glas per empolvorar<\/li>\n<\/ul>\n\n\n\n<p>Per fer la t\u00f2fona:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 ml. Nata per muntar 35% mat\u00e8ria greix<\/li>\n\n\n\n<li>10 gr. Cacau en pols sense sucre<\/li>\n\n\n\n<li>45 gr. Sucre<\/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>Posarem un cass\u00f3 al foc amb l&#039;aigua, la llet, la mantega i la sal. Quan bulli afegirem la farina de cop i apagarem el foc.<\/li>\n\n\n\n<li>Amb una esp\u00e0tula de fusta remourem en\u00e8rgicament per integrar la farina i quan s&#039;hagi separat la massa de les parets del cass\u00f3, encendrem de nou el foc i ho courem amb el foc molt baix i sense deixar de remenar durant uns 2 minuts m\u00e9s.<\/li>\n\n\n\n<li>Amassarem a m\u00e0quina amb un batedor pla fins que la massa es refredi una mica fins arribar a uns 45 \u00ba cent\u00edgrads. Tamb\u00e9 es pot fer a m\u00e0.<\/li>\n\n\n\n<li>Agregarem a poc a poc els ous batuts i batrem durant uns 7 o 8 minuts aproximadament.<\/li>\n\n\n\n<li>Passarem la massa a un bol i la taparem amb paper film. La deixarem al frigor\u00edfic durant dues hores.<\/li>\n\n\n\n<li>Utilitzarem una safata de forn amb paper de fornejar o b\u00e9 silicona i dibuixarem uns cercles de 4,5 cm. de di\u00e0metre.<\/li>\n\n\n\n<li>Passarem la massa a una m\u00e0niga pastissera amb un filtre de dos cent\u00edmetres de di\u00e0metre i dipositarem la barreja dins del cercle que hem marcat formant unes boletes, tal com es veu al v\u00eddeo. A sobre posarem el sucre perlat.<\/li>\n\n\n\n<li>Hem preescalfat el forn a 180 \u00ba cent\u00edgrads i les courem durant 30 minuts. Deixarem refredar.<\/li>\n\n\n\n<li>Prepararem la t\u00f2fona posant en un bol la nata que pr\u00e8viament hem deixat al congelador uns 15 minuts perqu\u00e8 estigui ben freda. Muntarem la nata amb les varetes el\u00e8ctriques. Abans d&#039;acabar de muntar hi afegirem el sucre i el cacau en pols.<\/li>\n\n\n\n<li>Obrirem les lioneses per la meitat. Passarem la t\u00f2fona a una m\u00e0niga pastissera amb un filtre i els farcirem.<\/li>\n\n\n\n<li>Finalment empolvorarem amb sucre glas per sobre.<\/li>\n\n\n\n<li>Us aconsello que veieu el nostre v\u00eddeo de Lioneses de T\u00f2fona per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Hoy te invitamos a preparar unas exquisitas&nbsp;lionesas de pasta choux rellenas de trufa, un bocado gourmet que combina la textura crujiente de la masa con el sabor intenso y arom\u00e1tico de la trufa. Para darles un toque especial, las decoramos con az\u00facar perlado, a\u00f1adiendo un contraste de texturas y un acabado elegante. Estas peque\u00f1as tartaletas [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":14317,"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":"set","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":[49,269],"tags":[5163,5164,5166,5165],"class_list":["post-14316","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-postres-caseros","category-bolleria","tag-lionesas-rellenas-de-trufa","tag-receta-de-pasta-choux","tag-recetas-con-trufa","tag-trufa-en-la-cocina"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/14316","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=14316"}],"version-history":[{"count":2,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/14316\/revisions"}],"predecessor-version":[{"id":14326,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/14316\/revisions\/14326"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/14317"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=14316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=14316"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=14316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}