{"id":3761,"date":"2017-04-27T13:29:17","date_gmt":"2017-04-27T13:29:17","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=3761"},"modified":"2024-04-21T11:31:56","modified_gmt":"2024-04-21T09:31:56","slug":"pastis-de-xocolata-amb-lacassets","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/tarta-de-chocolate-con-lacasitos\/","title":{"rendered":"Past\u00eds de Xocolata amb Lacasitos"},"content":{"rendered":"<p>Avui el Forner d&#039;Alella prepara un Past\u00eds de Xocolata amb Lacasitos, un past\u00eds de Aniversari especialment dedicat als nens. Si la fas a casa als teus els encantar\u00e0 ja que a m\u00e9s t\u00e9 una brillantor espectacular.\n<\/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 xocolata amb lacassets\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/6YmXCAxQG78?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>Per fer el pa de pessic de 22 cm. di\u00e0metre:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>5 Ous<\/li><li>250 grs. Farina<\/li><li>250 grs. Sucre<\/li><li>40 ml. Oli<\/li><li>40 ml. Llet<\/li><li>8 grs. Llevat qu\u00edmic (1 sobre)<\/li><li>Ratlladura de Llimona<\/li><li>1 cullerada de Vainilla l\u00edquida<\/li><li>1 pessic de sal<\/li><\/ul>\n\n\n\n<p>Per fer l&#039;alm\u00edvar:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>80 ml. Aigua<\/li><li>80 grs. Sucre<\/li><\/ul>\n\n\n\n<p>Per fer la Cobertura:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>150 grs. Xocolata Fondant 70% Cacau<\/li><li>30 grs. Cacau pur en pols<\/li><li>225 grs. Sucre glas (m\u00f2lt)<\/li><li>150 ml. Aigua<\/li><li>100 ml. Nata per muntar 35% mat\u00e8ria greix<\/li><li>6 Fulles de Gelatina neutra<\/li><\/ul>\n\n\n\n<p>Per adornar el Past\u00eds:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Lacassets de colors<\/li><li>Granet d&#039;Ametlla (Crocanti)<\/li><li>Melmelada de Pr\u00e9ssec<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><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><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><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><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><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><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.<\/li><li>&nbsp;Quan s&#039;hagi refredat totalment el pa de pessic i abans de desemmotllar-lo tallem el sobrant del pa de pessic perqu\u00e8 quedi igualat.<\/li><li>Preparem un alm\u00edvar amb l&#039;aigua i el sucre que bullirem durant uns 2 minuts. Reservarem.<\/li><li>Hem deixat al frigor\u00edfic el nostre pa de pessic durant uns 45 minuts abans de cobrir-lo amb la cobertura de xocolata brillant.<\/li><li>Obrim el pa de pessic per la meitat i pintem les dues parts amb l&#039;alm\u00edvar. Per la part de baix estenem la melmelada<\/li><li>Per fer la cobertura de xocolata hidratem la gelatina en un bol amb aigua durant uns cinc minuts.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>Posem un cass\u00f3 al foc amb l&#039;aigua i el sucre m\u00f2lt. Quan comenci a bullir apaguem el foc. Escorreu la gelatina i afegiu-la al cass\u00f3. Remenem en\u00e8rgicament perqu\u00e8 s&#039;integri la gelatina ia continuaci\u00f3 la xocolata que ho hem triturat perqu\u00e8 es desfaci amb m\u00e9s facilitat.<\/li><li>Afegim tamb\u00e9 el cacau en pols i amb un batedor ho barrejarem b\u00e9 fins que quedi ben dissolt. Afegim la nata per muntar i continuem remenant.<\/li><li>Colem amb un colador fi la barreja per si hagu\u00e9s quedat algun grumit.<\/li><li>Cal deixar refredar la xocolata fins als 30 \u00ba cent\u00edgrads. Es pot fer amb un term\u00f2metre alimentari o b\u00e9 quan estigui gaireb\u00e9 fred.<\/li><li>Cobrim el past\u00eds amb la xocolata. Per aix\u00f2 posarem el pa de pessic sobre una reixeta alta ia poder ser d&#039;un di\u00e0metre inferior al del past\u00eds i posarem la xocolata per sobre del pa de pessic, tal com es veu al v\u00eddeo. La xocolata sobrant caur\u00e0 sobre la safata. Aquesta xocolata es pot aprofitar ja que calenteta est\u00e0 molt ric. Pintarem els costats del pa de pessic amb la xocolata.<\/li><li>Guardarem el nostre past\u00eds durant uns 20 minuts a la nevera.<\/li><li>A continuaci\u00f3 posarem el granet d&#039;ametlla pels costats del past\u00eds i guarnirem per sobre amb els lacassets.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de Past\u00eds de Xocolata amb Lacasitos per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-chocolate-con-lacasitos010-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-13991\" title=\"Recepta de\"><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-chocolate-con-lacasitos020-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-13992\" title=\"Recepta de\"><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-chocolate-con-lacasitos029-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-13993\" title=\"Recepta de\"><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-chocolate-con-lacasitos046-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-13994\" title=\"Recepta de\"><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-chocolate-con-lacasitos053-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-13995\" title=\"Recepta de\"><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-chocolate-con-lacasitos066-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-13996\" title=\"Recepta de\"><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-chocolate-con-lacasitos079-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-13997\" title=\"Recepta de\"><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-chocolate-con-lacasitos087-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-13998\" title=\"Recepta de\"><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-chocolate-con-lacasitos097-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-13999\" title=\"Recepta de\"><\/figure><\/div>","protected":false},"excerpt":{"rendered":"<p>Hoy el Forner de Alella prepara una Tarta de Chocolate con Lacasitos, un pastel de Cumplea\u00f1os especialmente dedicado a los ni\u00f1os. Si la haces en casa a los tuyos les encantar\u00e1 ya que adem\u00e1s tiene un brillo espectacular. INGREDIENTES: Para hacer el bizcocho de 22 cm. di\u00e1metro: 5 Huevos 250 grs. Harina 250 grs. Az\u00facar [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9781,"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":[2,490],"tags":[3141,493,1179,3143],"class_list":["post-3761","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","category-monas-de-pascua","tag-biscocho-esponjoso-de-chocolate","tag-mona-de-pascua","tag-pastel-de-chocolate","tag-tarta-de-chocolate-con-lacasitos"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3761","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=3761"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3761\/revisions"}],"predecessor-version":[{"id":9784,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3761\/revisions\/9784"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9781"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=3761"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=3761"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=3761"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}