{"id":3714,"date":"2017-04-06T13:29:32","date_gmt":"2017-04-06T13:29:32","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=3714"},"modified":"2024-05-14T09:58:55","modified_gmt":"2024-05-14T07:58:55","slug":"pastis-de-crema-pastissera","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/tarta-de-crema-pastelera\/","title":{"rendered":"Past\u00eds de Crema Pastissera"},"content":{"rendered":"<p>Avui hem preparat una recepta exquisida com \u00e9s aquest Past\u00eds de Crema Pastissera, un past\u00eds perfecte per celebrar qualsevol aniversari o ocasi\u00f3 especial. Aquest delicioso past\u00eds est\u00e0 elaborat amb un esponj\u00f3s pa de pessic, farcit de suau crema pastissera i coberta amb una irresistible crema cremada. Els laterals estan adornats amb ametlla crocanti, afegint-hi un toc cruixent que far\u00e0 les del\u00edcies de tots. Segueix la nostra recepta pas a pas i gaudeix d&#039;un past\u00eds que combina textures i sabors a cada mos. <\/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=\"Past\u00eds de crema pastissera\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/p37bEQGinK0?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 per a un motlle de 22 cms. de di\u00e0metre:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 grs. Farina<\/li>\n\n\n\n<li>250 grs. Sucre<\/li>\n\n\n\n<li>5 Ous<\/li>\n\n\n\n<li>8 grs. Llevat qu\u00edmic Royal<\/li>\n\n\n\n<li>1 culleradeta de Vainilla l\u00edquida<\/li>\n\n\n\n<li>Ratlladura de Llimona<\/li>\n\n\n\n<li>1 pessic de Sal<\/li>\n\n\n\n<li>40 ml. Oli d&#039;Oliva<\/li>\n\n\n\n<li>40 ml. Llet<\/li>\n<\/ul>\n\n\n\n<p>Per a la Crema Pastissera:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500 ml. Llet<\/li>\n\n\n\n<li>100 grs. Sucre<\/li>\n\n\n\n<li>37 grs. Maicena<\/li>\n\n\n\n<li>3 Gemmes d&#039;Ou<\/li>\n\n\n\n<li>10 grs. Mantega<\/li>\n\n\n\n<li>Canyella a Branca i pell de Llimona<\/li>\n<\/ul>\n\n\n\n<p>Per a l&#039;Alm\u00edvar:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>70 ml. Aigua<\/li>\n\n\n\n<li>70 grs. Sucre<\/li>\n\n\n\n<li>30 ml. Cointreau (opcional)<\/li>\n<\/ul>\n\n\n\n<p>Per adornar:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Granet d&#039;ametlla crocanti<\/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>Separem els rovells de les clares dels ous. Poseu els rovells en un bol juntament amb la meitat del sucre, la ratlladura de llimona, l&#039;oli d&#039;oliva, la llet i la vainilla l\u00edquida. Batem amb les varetes el\u00e8ctriques fins que la barreja quedi d&#039;un to blanquin\u00f3s.<\/li>\n\n\n\n<li>En un altre bol muntarem les clares amb una mica de sal. A mig muntar hi afegirem la resta del sucre i acabarem de muntar les clares a punt de neu.<\/li>\n\n\n\n<li>Afegim els rovells a les clares muntades a poc a poc amb moviments envoltants de baix a dalt procurant que no es baixin les clares.<\/li>\n\n\n\n<li>A continuaci\u00f3 afegirem la farina pr\u00e8viament tamisada i el llevat qu\u00edmic, a poc a poc i tamb\u00e9 amb moviments envoltants de baix a dalt. Cal arribar b\u00e9 fins al fons del recipient ja que la farina cau cap avall i \u00e9s important que quedi tot ben integrat.<\/li>\n\n\n\n<li>Per coure el pa de pessic utilitzarem un motlle desmuntable de 22 cent\u00edmetres de di\u00e0metre. Folrem la base amb paper vegetal i despr\u00e9s posem el c\u00e8rcol. Untem la base i els costats del motlle amb una mica de mantega. Hi afegim la massa al motlle i donem uns copets perqu\u00e8 surtin les bombolles d&#039;aire.<\/li>\n\n\n\n<li>Hem preescalfat el forn a 175 \u00ba cent\u00edgrads per dalt i baix i enfornem durant uns 45 minuts aproximadament. Dep\u00e8n de cada forn. Farem la prova del escuradents per saber si ja est\u00e0 ben cuit. Deixarem que es refredi dins del motlle.<\/li>\n\n\n\n<li>Fem la crema pastissera posant la meitat de la llet al foc amb el sucre, la pell de llimona i la branca de canyella. Quan comenci a bullir, apaguem el foc i tapem el cass\u00f3 perqu\u00e8 s&#039;infusioni b\u00e9.<\/li>\n\n\n\n<li>Poseu els rovells d&#039;ou en un bol juntament amb la resta de la llet i la maizena i ho barregeu b\u00e9 amb un batedor fins que quedi tot ben integrat.<\/li>\n\n\n\n<li>Un cop estigui freda colem la llet i traiem la pell de la llimona i la canyella.<\/li>\n\n\n\n<li>Posem la llet i la barreja dels ous en un cass\u00f3. Ho barregem b\u00e9 i amb el foc baix remourem tota l&#039;estona fins que la crema s&#039;espesseixi. Apagarem el foc. Afegirem la mantega i remourem. Passem la crema a una plata allisant-la i deixarem que refredi totalment.<\/li>\n\n\n\n<li>Quan s&#039;hagi refredat el pa de pessic i abans de treure&#039;l del motlle amb un ganivet de serra ben llarg tallarem el pa de pessic arran del motlle perqu\u00e8 quedi ben recte.<\/li>\n\n\n\n<li>Obrirem el pa de pessic per la meitat i posarem al centre crema pastissera i la repartirem b\u00e9. Per sobre hi posarem una mica de crocant d&#039;ametlla.<\/li>\n\n\n\n<li>Pintarem generosament l&#039;altra part del pa de pessic amb l&#039;alm\u00edvar que hem fet bullint l&#039;aigua i el sucre durant dos minuts i afegint despr\u00e9s el cointreau. L&#039;alm\u00edvar ha d&#039;estar fred.<\/li>\n\n\n\n<li>Taparem el pa de pessic i repartirem la crema pastissera per sobre i els costats del past\u00eds. Cremarem la crema pastissera amb un cremador. Adornarem el past\u00eds pels costats amb crocant d&#039;ametlla.<\/li>\n\n\n\n<li>Hem reservat una mica de crema que la posarem en una m\u00e0niga pastissera amb el filtre arrissat i adornem el past\u00eds per sobre.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-heading\"><b>Us aconsello que veieu el nostre v\u00eddeo de Past\u00eds de Crema Pastissera per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"260\" height=\"180\" data-id=\"3715\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-crema-pastelera11-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-3715\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"260\" height=\"180\" data-id=\"3716\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-crema-pastelera14-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-3716\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"260\" height=\"180\" data-id=\"3717\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-crema-pastelera17-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-3717\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"260\" height=\"180\" data-id=\"3718\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-crema-pastelera31-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-3718\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"260\" height=\"180\" data-id=\"3719\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-crema-pastelera38-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-3719\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"260\" height=\"180\" data-id=\"3720\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-crema-pastelera50-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-3720\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"260\" height=\"180\" data-id=\"3721\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-crema-pastelera71-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-3721\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"260\" height=\"180\" data-id=\"3722\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-crema-pastelera86-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-3722\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"260\" height=\"180\" data-id=\"3723\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-crema-pastelera94-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-3723\" title=\"Recepta de\"><\/figure>\n<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Hoy hemos preparado una receta exquisita como es esta Tarta de Crema Pastelera, un pastel perfecto para celebrar cualquier cumplea\u00f1os o ocasi\u00f3n especial. Esta deliciosa tarta est\u00e1 elaborada con un esponjoso bizcocho, rellena de suave crema pastelera y cubierta con una irresistible crema quemada. Los laterales est\u00e1n adornados con almendra crocanti, a\u00f1adiendo un toque crujiente [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11900,"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":[4985,4986,2182,3131],"class_list":["post-3714","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","tag-pastel-de-crema","tag-pastel-de-crema-quemada","tag-tarta-con-crema","tag-tarta-de-crema-pastelera"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3714","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=3714"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3714\/revisions"}],"predecessor-version":[{"id":11902,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3714\/revisions\/11902"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/11900"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=3714"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=3714"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=3714"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}