{"id":2649,"date":"2015-11-26T13:01:06","date_gmt":"2015-11-26T13:01:06","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=2649"},"modified":"2024-04-29T11:43:13","modified_gmt":"2024-04-29T09:43:13","slug":"milfulls-de-nata","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/milhojas-de-nata\/","title":{"rendered":"Milfulls de Nata"},"content":{"rendered":"<p class=\"wp-block-paragraph\">El Forner d&#039;Alella prepara unes Milfulles de Nata unes postres tradicionals i molt conegudes elaborades amb Massa de Pasta de full, farcit de Nata i glacejat per sobre. L&#039;hem fet com a pastissets individuals ja que en ser una pasta de full amb diverses capes es pot trencar f\u00e0cilment en tallar-la en el moment de servir. <br>Aqu\u00ed el v\u00eddeo d&#039;aquestes espectaculars postres<\/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=\"Mil fulles de nata\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/xk-E6FvanDU?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 class=\"wp-block-paragraph\">Per fer la <a href=\"https:\/\/elfornerdealella.com\/ca\/massa-de-pasta-de-full\/\">massa de pasta de full clica aqu\u00ed:<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS per a 5 o 6 PERSONES:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 Plaques de Massa de pasta de full rectangulars<\/li>\n\n\n\n<li>Sucre<\/li>\n\n\n\n<li>50 grs. Xocolata per fondre<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Per muntar la <strong>Nata<\/strong>:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500 ml. Nata per muntar 35% Mat\u00e8ria Greix<\/li>\n\n\n\n<li>75 grs. Formatge Crem\u00f3s<\/li>\n\n\n\n<li>50 grs. Sucre<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Per a la <strong>Glasa<\/strong>:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>70 grs. Sucre m\u00f2lt (glas)<\/li>\n\n\n\n<li>Unes gotes d&#039;aigua<\/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>Preparem una safata amb paper de coure al damunt. Estenem una massa de pasta de full damunt del paper de coure i posem abundant sucre per sobre de la pasta de full. Passem el corr\u00f3 per sobre sense estr\u00e8nyer.<\/li>\n\n\n\n<li>Tapem la pasta de full amb un altre paper i donem la volta amb l&#039;ajuda d&#039;una altra safata. Traiem el paper de sobre i posarem sucre sobre la massa de pasta de full. Passem el corr\u00f3 per sobre per\u00f2 sense estr\u00e8nyer.<\/li>\n\n\n\n<li>Punxem amb una forquilla tota la massa de pasta de full perqu\u00e8 no s&#039;infli en coure.<\/li>\n\n\n\n<li>Amb l&#039;ajuda d&#039;una regla, tallem la massa per la meitat i fem porcions de 8 x 12 cent\u00edmetres. Les separarem una mica perqu\u00e8 no s&#039;enganxin en coure-les.<\/li>\n\n\n\n<li>Preescalfem el forn a 180 \u00ba cent\u00edgrads per dalt i baix i enfornem durant 18 minuts aproximadament. Si s&#039;infla la pasta de full podem punxar de nou les porcions. Deixarem refredar totalment.<\/li>\n\n\n\n<li>Fem els mateixos passos amb l&#039;altra massa de pasta de full.<\/li>\n\n\n\n<li>Per muntar la nata posem un bol de vidre o d&#039;acer inoxidable al congelador durant uns 10 minuts i tamb\u00e9 la nata per muntar. \u00c9s convenient que estigui molt freda.<\/li>\n\n\n\n<li>Muntem la nata amb unes varetes el\u00e8ctriques ia mig muntar hi afegim el formatge crem\u00f3s.<\/li>\n\n\n\n<li>Continuem muntant i afegim tamb\u00e9 el sucre. La nata ha de quedar ben ferma, \u00e9s per aix\u00f2 que hi posem el formatge ja que ajuda a espessir la nata.<\/li>\n\n\n\n<li>Prepareu la gla\u00e7a posant el sucre en un recipient i afegiu-hi les gotetes d&#039;aigua a poc a poc. Remenem. Ha de quedar molt esp\u00e8s, quasi s\u00f2lid.<\/li>\n\n\n\n<li>Posem la gla\u00e7ada en un plat fondo i mullem les porcions que han de tapar el mil fulles.<\/li>\n\n\n\n<li>Desfem la xocolata al microones i amb l&#039;ajuda d&#039;un dispensador fem unes ratlles per sobre de la gla\u00e7a i passem un escuradents travessant les ratlles (veure el v\u00eddeo). Ho deixarem al frigor\u00edfic durant uns 10 minuts.<\/li>\n\n\n\n<li>Posem una capa de pasta de full i amb l&#039;ajuda d&#039;una m\u00e0niga pastissera posarem nata per sobre.<\/li>\n\n\n\n<li>Taparem amb una altra capa de pasta de full i posarem una altra capa de nata. Finalment taparem amb la capa de pasta de full que tenim decorada.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el v\u00eddeo de les <strong>Milfulls de Nata<\/strong> per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>El Forner de Alella prepara unas Milhojas de Nata un postre tradicional y muy conocido elaborado con Masa de Hojaldre, relleno de Nata y glaseado por encima. La hemos hecho como pastelitos individuales ya que al ser un Hojaldre con varias capas se puede romper f\u00e1cilmente al cortarla en el momento de servir. Aqu\u00ed el [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11323,"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":[2,49,254,105],"tags":[2452,2454,2455,2456,149,2457,2458],"class_list":["post-2649","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","category-postres-caseros","category-postres-navidad","category-recetas-dulces-navidad","tag-como-hacer-milhojas-de-nata","tag-mil-fulles-de-nata","tag-milhojas-de-nata","tag-preparar-milhojas-nata","tag-receta-dulce-navidad","tag-receta-milhojas","tag-video-receta-milhojas-nata"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/2649","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=2649"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/2649\/revisions"}],"predecessor-version":[{"id":11330,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/2649\/revisions\/11330"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/11323"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=2649"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=2649"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=2649"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}