{"id":5242,"date":"2020-10-01T10:01:00","date_gmt":"2020-10-01T10:01:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=5242"},"modified":"2024-04-12T10:44:25","modified_gmt":"2024-04-12T08:44:25","slug":"pals-farcits-de-crema","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/palos-rellenos-de-crema\/","title":{"rendered":"Pals farcits de Crema"},"content":{"rendered":"<p>T&#039;agraden les lioneses? Doncs mira el que hem preparat, uns deliciosos Eclairs o Pals farcits de Crema. Estan fets amb la mateixa massa que les lioneses, la Pasta Choux. S\u00f3n molt f\u00e0cils d&#039;elaborar a casa i s\u00f3n unes postres exquisides.  Si ho desitges pots complementar-los tamb\u00e9 amb els <a rel=\"noreferrer noopener nofollow\" href=\"https:\/\/elfornerdealella.com\/ca\/pals-de-tofona\/\" target=\"_blank\">Llampecs o pals farcits de t\u00f2fona<\/a><\/p>\n\n\n\n<iframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/BsqRsAzU2OA\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"><\/iframe>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>100 gr. Farina de For\u00e7a<\/li><li>60 gr. Farina de Rebosteria<\/li><li>4 Ous<\/li><li>100 gr. Mantega<\/li><li>125 ml. Aigua<\/li><li>125 ml. Llet<\/li><li>1 pessic de Sal<\/li><li>1 Ou per pintar<\/li><li>Sucre glas per decorar<\/li><\/ul>\n\n\n\n<p>Per fer la <a href=\"https:\/\/elfornerdealella.com\/ca\/tarta-crema-pastelera\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Crema Pastissera<\/a>:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>500 ml Llet<\/li><li>3 Ous<\/li><li>100 gr. Sucre<\/li><li>35 gr. Maicena<\/li><li>1 Pal de Canela<\/li><li>Pell d&#039;una llimona<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>En un cass\u00f3 posem l&#039;aigua, la llet, la sal i la mantega i quan comenci a bullir hi tirem de cop tota la farina. Barrejarem en\u00e8rgicament i apagarem el foc.&nbsp;<\/li><li>Remenarem fins que la massa s&#039;enlairi de les parets del cass\u00f3 i encendrem de nou el foc i sense deixar de remoure perqu\u00e8 la massa s&#039;assequi una mica, fins que al fons del cass\u00f3 es vegi una pel\u00b7l\u00edcula gaireb\u00e9 transparent, m\u00e9s o menys un minut.&nbsp;<\/li><li>Quan la massa s&#039;hagi refredat afegirem d&#039;un en un els ous lleugerament batuts. S&#039;han d&#039;integrar totalment a la massa, al principi sembla que la massa es talli per\u00f2 en amassar es va absorbint a poc a poc.<\/li><li>Amb aquesta quantitat es necessiten entre 3 o 4 ous dependr\u00e0 de la mida de l&#039;ou. Cal aconseguir la textura de corbata, \u00e9s a dir que un cop pastat, la massa s&#039;enlairi lleugerament de l&#039;esp\u00e0tula. (veure el v\u00eddeo)<\/li><li>En una safata de coure posem uns punts de massa perqu\u00e8 en posar el paper de coure no rellisqui i quedi enganxat.<\/li><li>En una m\u00e0niga pastissera i amb un filtre d&#039;estrella farem unes tires d&#039;uns 10 cent\u00edmetres de llarg, deixant un espai, ja que en fornejar els pals creixeran. Els pintarem amb ou batut.<\/li><li>Tenim el forn preescalfat a 220 \u00ba cent\u00edgrads per dalt i baix i en posar els eclairs baixarem el forn a 200 \u00ba i enfornarem nom\u00e9s per la part de baix durant 15 minuts.<\/li><li>Despr\u00e9s els courem durant uns 10 minuts m\u00e9s amb el forn a 185 \u00ba cent\u00edgrads. Deixarem refredar totalment.<\/li><li>Per fer la crema pastissera posarem en un cass\u00f3 al foc la meitat de la llet, la pell de llimona, la canyella i el sucre. Quan comenci a bullir apagarem el foc i taparem el cass\u00f3 perqu\u00e8 s&#039;infusioni. Deixarem refredar i colarem la llet.<\/li><li>Barrejarem la resta de la llet amb els rovells d&#039;ou i la maizena i afegirem la llet bullida.<\/li><li>Courem la crema amb el foc molt baix fins que s&#039;espesseixi, sense deixar de remenar amb un batedor manual. Apagarem el foc i afegirem la mantega, remenant fins que s&#039;integri. Taparem la crema amb paper film perqu\u00e8 no faci crosta i deixarem refredar totalment.<\/li><li>Obrirem els llampecs i els farcirem amb la crema pastissera que hem posat en una m\u00e0nega pastissera amb un filtre arrissat. Els empolvorarem per sobre amb sucre glas.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo d&#039;Eclairs o Pals farcits de Crema per a una millor comprensi\u00f3 de tot el que he explicat<\/h3>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>\u00bfTe gustan las lionesas? Pues mira lo que hemos preparado, unos deliciosos \u00c9clairs o Palos\u00a0rellenos de Crema. Est\u00e1n\u00a0hechos con la misma masa que las lionesas, laPasta Choux. Son muy f\u00e1ciles de elaborar en casa y es un postre exquisito. \u00a0Si lo deseas puedes complementarlos tambi\u00e9n con los \u00c9clairs o palos rellenos de trufa INGREDIENTES: 100 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9209,"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":[615,3966,3967,3968,3969],"class_list":["post-5242","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","tag-eclairs","tag-palos-rellenos-de-crema","tag-pasta-choux","tag-pasteleitos-con-crema","tag-pastelitos"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5242","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=5242"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5242\/revisions"}],"predecessor-version":[{"id":9211,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5242\/revisions\/9211"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9209"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=5242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=5242"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=5242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}