{"id":3394,"date":"2016-11-10T14:28:06","date_gmt":"2016-11-10T14:28:06","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=3394"},"modified":"2024-04-15T18:14:05","modified_gmt":"2024-04-15T16:14:05","slug":"pastis-mousse-de-tofona-i-xocolata","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/tarta-mousse-de-trufa-y-chocolate\/","title":{"rendered":"Past\u00eds Mousse de T\u00f2fona i Xocolata"},"content":{"rendered":"<p>Past\u00eds Mousse de T\u00f2fona i Xocolata pas a pas, avui et mostrem com preparar aquesta deliciosa Past\u00eds de Mousse de T\u00f2fona recoberta de Xocolata, de sabor molt suau que \u00e9s ideal per a qualsevol celebraci\u00f3. Si la feu a casa us va encantar a tothom. Si us agrada aquest v\u00eddeo no oblideu clicar \u201cm&#039;agrada\u201d i compartir-lo, ens ajudareu <br>Pots veure la v\u00eddeo recepta clicant a la imatge inferior<\/p>\n\n\n\n<div id=\"schema-videoobject\" class=\"video-container\"><iframe src=\"https:\/\/www.youtube.com\/embed\/Gx0KrDn-P9c?rel=0&amp;amp\" width=\"853\" height=\"480\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients:<\/h2>\n\n\n\n<p>Per a la Base de la Mousse:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>75 grs. Farina<\/li><li>75 grs. Sucre<\/li><li>3 Ous<\/li><li>1 Sobre de Llevat Qu\u00edmic<\/li><li>1 pessic de Sal<\/li><\/ul>\n\n\n\n<p>Per a la Mousse:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>350 grs. Xocolata Fondant<\/li><li>200 grs. Sucre<\/li><li>750 grs. Nata per Muntar 35% mat\u00e8ria greix<\/li><li>6 Clares d&#039;ou<\/li><li>6 Fulles de Gelatina Neutra<\/li><li>1 pessic de sal<\/li><\/ul>\n\n\n\n<p>Per cobrir el past\u00eds:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>350 grs. Xocolata Fondant<\/li><li>350 grs. Nata per muntar<\/li><li>70 grs. Mantega<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Elaboraci\u00f3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Per fer la base de la mousse. Separem les clares dels rovells i muntem les clares a punt de neu amb un pessic de sal. A mig muntar hi afegim la meitat del sucre. Acabem de muntar.<\/li><li>Bateu amb unes varetes els rovells d&#039;ou juntament amb la resta del sucre fins que quedin ben esponjosos i d&#039;un color una mica m\u00e9s clar.<\/li><li>Afegim aquesta barreja a les clares muntades amb moviments envoltants perqu\u00e8 no es baixin les clares.<\/li><li>Tamisem la farina amb el llevat qu\u00edmic i l&#039;afegim a poc a poc a la barreja amb moviments envoltants fins que quedi tot ben integrat.<\/li><li>Preparem una safata de forn amb paper de fornejar per sobre i estenem la massa per tota la superf\u00edcie procurant que quedi ben repartida la massa.<\/li><li>Hem preescalfat el forn a 200 \u00ba cent\u00edgrads per dalt i baix i enfornem durant uns 12 minuts aproximadament. Deixarem refredar.<\/li><li>Per fer la Mousse de Trufa. Hidratem les fulles de gelatina en aigua calenta durant un parell de minuts.<\/li><li>Desfem la xocolata al bany maria i quan estigui dissolt apaguem el foc i afegim les l\u00e0mines de gelatina ben escorregudes. Remenarem b\u00e9 perqu\u00e8 s&#039;integri tot i deixarem entebeir.<\/li><li>Posem en un bol les clares d&#039;ou amb un pessic de sal i les muntem a punt de neu. A mig muntar hi afegim la meitat del sucre i acabem de muntar.<\/li><li>Tot seguit muntem la nata i abans d&#039;acabar hi afegim la resta del sucre.<\/li><li>Passem la xocolata fosa al bol de les clares muntades i ho remourem tot junt fins que estigui tot ben barrejat.<\/li><li>Despr\u00e9s passarem en diverses vegades la barreja de la xocolata i les clares al bol de la nata i amb moviments envoltants anirem integrant-ho.<\/li><li>Donem la volta al pa de pessic. Traiem el paper de coure i posem a sobre un c\u00e8rcol gran. Tallem el pa de pessic a la mida del c\u00e8rcol.<\/li><li>Amb una esp\u00e0tula posem la t\u00f2fona dins del c\u00e8rcol i anem allisant-la perqu\u00e8 arribi a totes les vores del c\u00e8rcol i aconseguir una superf\u00edcie llisa. Ho guardem al congelador durant un parell d&#039;hores.<\/li><li>Per fer la cobertura del past\u00eds posarem en un cass\u00f3 la nata per muntar i quan comenci a bullir la nata apaguem el foc i afegim la xocolata que pr\u00e8viament hem triturat. Remenem b\u00e9 fins que quedi la xocolata ben integrada. Hi afegim la mantega i remenem fins que estigui ben barrejada.<\/li><li>Traiem del congelador el past\u00eds i mullarem el c\u00e8rcol amb un drap calent per desemmotllar amb m\u00e9s facilitat. Posem el past\u00eds damunt una reixeta i el banyem amb la xocolata calenta. Deixarem refredar el past\u00eds al frigor\u00edfic.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el v\u00eddeo del Past\u00eds Mousse de T\u00f2fona i Xocolata per a una millor comprensi\u00f3 de tot el que he explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Tarta Mousse de Trufa y Chocolate paso a paso, hoy te mostramos c\u00f3mo preparar esta deliciosa Tarta de Mousse de Trufa recubierta de Chocolate, de sabor muy suave que es ideal para cualquier celebraci\u00f3n. Si la hac\u00e9is en casa os va encantar a todos. Si os gusta este v\u00eddeo no olvid\u00e9is clicar \u201cme gusta\u201d y [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9401,"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":[2913,2914,2915,2916,2917,2918,2919],"class_list":["post-3394","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","tag-mouse-de-trufa","tag-mousse-de-chocolate-y-trufa","tag-pastel-de-mousse-de-trufa","tag-pastel-mouse-de-trufa","tag-tarta-mousse-de-trufa-casera","tag-tarta-mousse-de-trufa-y-chocolate","tag-video-receta-tarta-de-chocolate"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3394","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=3394"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3394\/revisions"}],"predecessor-version":[{"id":9403,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3394\/revisions\/9403"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9401"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=3394"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=3394"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=3394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}