{"id":4290,"date":"2018-03-22T17:47:17","date_gmt":"2018-03-22T17:47:17","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=4290"},"modified":"2024-04-30T11:37:08","modified_gmt":"2024-04-30T09:37:08","slug":"mona-de-pasqua-de-crema","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/mona-de-pascua-de-crema\/","title":{"rendered":"Mona de Pasqua de Crema"},"content":{"rendered":"<p>Deliciosa Mona de Pasqua de Crema unes postres que a Catalunya ia altres regions d&#039;Espanya el dia de Pasqua \u00e9s tradicional que els padrins regalin als seus fillols un past\u00eds adornat amb ous o figures de xocolata i conegut amb el nom de Mona de Pasqua. Aquest any el Forner d&#039;Alella prepara una Mona de Pa de pessic coberta per sobre i farcida de Crema Pastissera.<\/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=\"Mona de Pasqua de crema pastissera\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/YYJQLI83miM?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 28 CMS. DIAMETRE:<\/h2>\n\n\n\n<p>Per fer el pa de pessic:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>8 Ous<\/li><li>350 grs. Farina<\/li><li>350 grs. Sucre<\/li><li>55 ml. Oli d&#039;Oliva<\/li><li>55 ml. Llet<\/li><li>&nbsp;8 grs. Llevat qu\u00edmic (1 sobre)<\/li><li>Ratlladura de Llimona<\/li><li>1 pessic de Sal<\/li><\/ul>\n\n\n\n<p>Per fer la Crema pastissera:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>600 ml. Llet<\/li><li>120 grs. Sucre<\/li><li>4 Gemmes d&#039;Ou<\/li><li>50 gr. Maicena<\/li><li>15 grs. Mantega<\/li><li>Canyella a Rama<\/li><li>Pell de Llimona<\/li><\/ul>\n\n\n\n<p>Per fer l&#039;Alm\u00edvar:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>70 ml. Aigua<\/li><li>70 grs. Sucre<\/li><li>30 ml. Cointreau (opcional)<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3 de la Mona de Pasqua de Crema:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>&nbsp;Separem els rovells de les clares dels ous. Posem els rovells en un bol juntament amb la meitat del sucre, la ratlladura de llimona, l&#039;oli d&#039;oliva, i la llet. Bateu-ho durant uns 5 minuts fins que la barreja quedi d&#039;un to blanquin\u00f3s. Es pot fer amb unes varetes el\u00e8ctriques.<\/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 28 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 180 \u00ba cent\u00edgrads per dalt i baix i enfornem durant uns 45\/47 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><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. Deixarem refredar totalment.<\/li><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><li>Un cop estigui freda colem la llet i traiem la pell de la llimona i la canyella.<\/li><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><li>Fem un alm\u00edvar amb aigua i sucre. Deixarem bullir amb el foc baix durant uns 2 minuts. Hi afegim el licor i despr\u00e9s d&#039;1 minut apaguem el foc.<\/li><li>Quan s&#039;hagi refredat el pa de pessic i abans de desemmotllar-lo amb un ganivet de serra ben llarg tallarem el pa de pessic arran del motlle perqu\u00e8 quedi ben recte.<\/li><li>Donarem la volta al pa de pessic i l&#039;obrirem per la meitat. Pintarem les dues cares amb l&#039;alm\u00edvar.<\/li><li>Amb una esp\u00e0tula remourem la crema pastissera perqu\u00e8 sigui m\u00e9s f\u00e0cil manejar-la. Estendrem crema pastissera per sobre de la part de baix del pa de pessic i la distribuirem, allisant-la b\u00e9.<\/li><li>Taparem el pa de pessic i cobrirem amb crema pastissera la part de sobre i tamb\u00e9 els costats del past\u00eds. Allisarem perqu\u00e8 ens quedi ben recta la superf\u00edcie. Al voltant del past\u00eds cobrirem amb el granet d&#039;ametlla<\/li><li>Per cremar la crema posarem abundant sucre per sobre i amb un cremador anirem cremant el sucre fins a aconseguir un color daurat.<\/li><li>Per adornar la Mona muntem la nata amb una cullerada de formatge crema, amb unes varetes el\u00e8ctriques i quan estigui gaireb\u00e9 muntada hi afegim el sucre. Passem la nata a una m\u00e0niga pastissera amb un filtre arrissat i fem unes roses petites al voltant del past\u00eds.<\/li><li>Per acabar la mona l&#039;adornem tamb\u00e9 amb unes plomes, alguns pollets i la figura de xocolata<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de Mona de Pasqua de Crema per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-4 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Mona-de-Pascua-de-crema-pastelera014.jpg\" alt=\"Preparem la massa\" data-id=\"14964\" data-link=\"https:\/\/elfornerdealella.com\/mona-pascua-crema\/mona-de-pascua-de-crema-pastelera014\/\" class=\"wp-image-14964\" title=\"Recepta de\"><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Mona-de-Pascua-de-crema-pastelera020.jpg\" alt=\"Massa preparada\" data-id=\"14965\" data-link=\"https:\/\/elfornerdealella.com\/mona-pascua-crema\/mona-de-pascua-de-crema-pastelera020\/\" class=\"wp-image-14965\" title=\"Recepta de\"><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Mona-de-Pascua-de-crema-pastelera037.jpg\" alt=\"Massa al motlle\" data-id=\"14966\" data-link=\"https:\/\/elfornerdealella.com\/mona-pascua-crema\/mona-de-pascua-de-crema-pastelera037\/\" class=\"wp-image-14966\" title=\"Recepta de\"><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Mona-de-Pascua-de-crema-pastelera047.jpg\" alt=\"llet\" data-id=\"14967\" data-link=\"https:\/\/elfornerdealella.com\/mona-pascua-crema\/mona-de-pascua-de-crema-pastelera047\/\" class=\"wp-image-14967\" title=\"Recepta de\"><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Mona-de-Pascua-de-crema-pastelera058.jpg\" alt=\"colem\" data-id=\"14968\" data-link=\"https:\/\/elfornerdealella.com\/mona-pascua-crema\/mona-de-pascua-de-crema-pastelera058\/\" class=\"wp-image-14968\" title=\"Recepta de\"><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Mona-de-Pascua-de-crema-pastelera074.jpg\" alt=\"obrim el pa de pessic\" data-id=\"14969\" data-link=\"https:\/\/elfornerdealella.com\/mona-pascua-crema\/mona-de-pascua-de-crema-pastelera074\/\" class=\"wp-image-14969\" title=\"Recepta de\"><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Mona-de-Pascua-de-crema-pastelera079.jpg\" alt=\"Ho untem\" data-id=\"14970\" data-link=\"https:\/\/elfornerdealella.com\/mona-pascua-crema\/mona-de-pascua-de-crema-pastelera079\/\" class=\"wp-image-14970\" title=\"Recepta de\"><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Mona-de-Pascua-de-crema-pastelera098.jpg\" alt=\"decorem la mona\" data-id=\"14971\" data-link=\"https:\/\/elfornerdealella.com\/mona-pascua-crema\/mona-de-pascua-de-crema-pastelera098\/\" class=\"wp-image-14971\" title=\"Recepta de\"><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Mona-de-Pascua-de-crema-pastelera104.jpg\" alt=\"afegim els pollets\" data-id=\"14972\" data-link=\"https:\/\/elfornerdealella.com\/mona-pascua-crema\/mona-de-pascua-de-crema-pastelera104\/\" class=\"wp-image-14972\" title=\"Recepta de\"><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Mona-de-Pascua-de-crema-pastelera.jpg\" alt=\"Mona de Pasqua de crema pastissera\" data-id=\"14961\" data-link=\"https:\/\/elfornerdealella.com\/mona-pascua-crema\/mona-de-pascua-de-crema-pastelera\/\" class=\"wp-image-14961\" title=\"Recepta de\"><\/figure><\/li><\/ul><\/figure>","protected":false},"excerpt":{"rendered":"<p>Deliciosa Mona de Pascua de Crema un postre que en Catalu\u00f1a y en otras regiones de Espa\u00f1a en el d\u00eda de Pascua es tradicional que los padrinos regalen a sus ahijados una tarta adornada con huevos o figuras de chocolate y conocida con el nombre de Mona de Pascua. Este a\u00f1o el Forner de Alella [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11646,"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":[423,490],"tags":[3365,1195,3366,3367,495,496,3368,498],"class_list":["post-4290","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-especial-cuaresma-y-semana-santa","category-monas-de-pascua","tag-autentica-mona","tag-bizcocho","tag-mona-de-pascua-casera","tag-mona-de-pascua-de-crema","tag-monas","tag-monas-de-pascua","tag-recepta-de-mona","tag-receta-de-mona"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4290","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=4290"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4290\/revisions"}],"predecessor-version":[{"id":11649,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4290\/revisions\/11649"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/11646"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=4290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=4290"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=4290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}