{"id":5115,"date":"2019-12-05T11:05:00","date_gmt":"2019-12-05T11:05:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=5115"},"modified":"2024-04-15T18:10:03","modified_gmt":"2024-04-15T16:10:03","slug":"pastis-mirall-marbrejat","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/tarta-espejo-marmolado\/","title":{"rendered":"Past\u00eds Mirall Marbrit"},"content":{"rendered":"<p>Avui preparem un Past\u00eds Brillant i deliciosa, el Past\u00eds Espejo Marmolado. Segueix els nostres passos i aconsegueix un past\u00eds tan espectacular com aquest. Aconseguir\u00e0s un past\u00eds molt brillant i que per sobre parci un mirall, veur\u00e0s que t\u00e9 com un efecte marbre. Aquest past\u00eds est\u00e0 elaborat amb pa de pessic i una mousse de nata. El resultat final \u00e9s espectacular.  <\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Past\u00eds mirall amb efecte marbre\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/dy4FrDvFADo?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 14 PERSONES:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 <a href=\"https:\/\/elfornerdealella.com\/ca\/pa-de-pessic-genoves\/\">Pa de pessic <\/a>de 24 cm. Di\u00e0metre<\/li>\n\n\n\n<li>350 gr. Melmelada de Maduixa<\/li>\n\n\n\n<li>Adorns al gust<\/li>\n<\/ul>\n\n\n\n<p>Per fer la Mousse:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 litre Llet<\/li>\n\n\n\n<li>625 gr. Xocolata Blanca<\/li>\n\n\n\n<li>500 ml. Nata muntar 35% mat\u00e8ria greix<\/li>\n\n\n\n<li>12 fulles Gelatina neutra<\/li>\n<\/ul>\n\n\n\n<p>Per fer l&#039;Alm\u00edvar:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100 ml. Aigua<\/li>\n\n\n\n<li>100 gr. Sucre<\/li>\n\n\n\n<li>50 ml. Cointreau<\/li>\n<\/ul>\n\n\n\n<p>Per fer el Glasseado Mirall:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>225 gr. Sucre<\/li>\n\n\n\n<li>115 ml. Aigua<\/li>\n\n\n\n<li>145 ml. Llet Condensada<\/li>\n\n\n\n<li>225 gr. Xocolata blanca<\/li>\n\n\n\n<li>225 gr. Xarop de Glucosa<\/li>\n\n\n\n<li>14 fulles Gelatina neutra<\/li>\n\n\n\n<li>100 gr. Glassejat neutre<\/li>\n\n\n\n<li>Colorant vermell alimentari<\/li>\n<\/ul>\n\n\n\n<p>Per fer el Glasseado Marmolado:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>50 gr. Glassejat neutre<\/li>\n\n\n\n<li>12,5 ml. Aigua<\/li>\n\n\n\n<li>Colorant Blanc Alimentari (Di\u00f2xid de Titani)<\/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>Hidratarem la gelatina amb aigua freda durant 5 minuts. Escorrerem.<\/li>\n\n\n\n<li>Escalfarem la llet en un cass\u00f3 i abans que bulli apagarem el foc i afegirem la gelatina. Remenarem fins a integrar-la totalment. Afegirem la xocolata i remourem amb un batedor manual fins que es fongui totalment la xocolata. S&#039;ha de refredar del tot.<\/li>\n\n\n\n<li>Prepararem l\u00b4alm\u00edvar, posant al foc l\u00b4aigua i el sucre i ha de bullir durant uns 3 minuts, afegirem l\u00b4alm\u00edvar i passat un altre minut, apagarem el foc. Reservarem.<\/li>\n\n\n\n<li>Tallarem el pa de pessic per la meitat i pintarem les dues parts del centre amb l&#039;alm\u00edvar.<\/li>\n\n\n\n<li>En un motlle de 24 cent\u00edmetres de di\u00e0metre posarem una capa generosa de melmelada ia sobre una de les dues parts del pa de pessic. La que no t\u00e9 alm\u00edvar, ha de quedar a sota i al congelador.<\/li>\n\n\n\n<li>Muntarem la nata i afegirem en diverses vegades la crema de xocolata, amb moviments envoltants fins a integrar-la totalment.<\/li>\n\n\n\n<li>Farem servir un motlle de 26 cent\u00edmetres de di\u00e0metre, al qual posarem una mica de mantega o d&#039;oli. Farem una capa amb la meitat de la mousse, i ho congelarem durant uns 15 minuts, fins que qualli.<\/li>\n\n\n\n<li>A sobre de la mousse posarem el pa de pessic amb la melmelada, procurant que quedi centrat. Tirarem per sobre la mousse i taparem amb l&#039;altra part del pa de pessic, prement b\u00e9 i acabarem de cobrir amb la resta de la mousse. Congelarem el past\u00eds durant unes 5 hores com a m\u00ednim.<\/li>\n\n\n\n<li>Per fer el glacejat per cobrir el past\u00eds, hidratarem les plaques de gelatina durant 5 minuts. Escorrerem b\u00e9.<\/li>\n\n\n\n<li>Posarem en un cass\u00f3 al foc, amb l&#039;aigua, el sucre i la glucosa pr\u00e8viament escalfada al microones. Necessitarem un term\u00f2metre ja que cal mesurar la temperatura i quan arribi a 103 \u00ba cent\u00edgrads apagarem el foc i afegirem la gelatina remenant fins que s&#039;integri.\u00a0<\/li>\n\n\n\n<li>Aquesta barreja l&#039;afegirem a la xocolata i remourem fins que es fongui. Afegirem la llet condensada i el glacejat neutre, remenant fins que es barregi b\u00e9. Passarem el glacejat a un got batedor alt. S&#039;ha de refredar fins als 35\u00ba cent\u00edgrads.<\/li>\n\n\n\n<li>Per fer el claquejat posarem en un bol el glacejat neutre i l&#039;aigua, l&#039;integrem i hi afegirem unes gotes de di\u00f2xid de titani alimentari. Ha de quedar molt blanc. Escalfarem el claquejat al microones, necessitem que arribi a 55\u00ba cent\u00edgrads. Hi afegirem el colorant groc i remourem fins aconseguir el to que ens agradi. Temperatura 55 \u00ba<\/li>\n\n\n\n<li>Al glacejat li posarem colorant vermell i el batrem amb un batedor el\u00e8ctric fins que quedi tot el glacejat del mateix color. Temperatura 35 \u00ba<\/li>\n\n\n\n<li>Desemmotllarem el past\u00eds i el posarem sobre una reixeta de menor di\u00e0metre que el past\u00eds. Necessitarem una safata on caur\u00e0 el sobrant del glacejat.<\/li>\n\n\n\n<li>Abocarem tot el glacejat per sobre del past\u00eds que ha d&#039;estar ben congelat. El glacejat ha de cobrir totalment el past\u00eds i les vores.<\/li>\n\n\n\n<li>A continuaci\u00f3 abocarem sobre una esp\u00e0tula llarga, el claquejat groc i l&#039;esp\u00e0tula la passarem suaument per sobre del glacejat vermell.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-heading\"><b>Us aconsello que veieu el nostre v\u00eddeo de Tarta Espejo Marmolado per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Hoy preparamos una Tarta Brillante y deliciosa, la Tarta Espejo Marmolado. Sigue nuestros pasos y consigue una tarta tan espectacular como esta. Conseguir\u00e1s una tarta muy brillante&nbsp;y que por encima parce un espejo, veras que tiene como un efecto marmolado. Este pastel&nbsp; est\u00e1 elaborado con bizcocho y una mousse de nata. El resultado final es [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9383,"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":[3792,3793,3794,70,347,3795,3796,3797],"class_list":["post-5115","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","tag-como-hacer-glaseado","tag-crear-tarta-espejp","tag-pastel-glaseado","tag-pasteleria","tag-receta-tarta","tag-tarta","tag-tarta-espejo-marmolado","tag-tarta-glaseada"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5115","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=5115"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5115\/revisions"}],"predecessor-version":[{"id":9388,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5115\/revisions\/9388"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9383"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=5115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=5115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=5115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}