{"id":5270,"date":"2020-12-03T11:01:00","date_gmt":"2020-12-03T11:01:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=5270"},"modified":"2024-04-12T10:57:58","modified_gmt":"2024-04-12T08:57:58","slug":"pastissets-de-crema-mascarpone-al-cointreau","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/pastelitos-de-crema-mascarpone-al-cointreau\/","title":{"rendered":"Pastissets de Crema Mascarpone al Cointreau"},"content":{"rendered":"<p>Avui prepararem unes postres individuals com s\u00f3n aquests Pastissets de Crema Mascarpone al Cointreau. Una recepta elaborada amb deliciosos Pa de pessic banyat en alm\u00edvar amb licor Cointreau, i l&#039;omplirem amb dues espectaculars capes de Crema de Mascarpone i Nata. Ja veur\u00e0s que et quedaran bons i deliciosos. No te&#039;ls pots perdre.<\/p>\n\n\n\n<iframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/S9_mKkxxwCo\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"><\/iframe>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS PER A 4 PASTISSOS:<\/h2>\n\n\n\n<p>Per fer el Pa de pessic:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>75 gr. Farina<\/li><li>75 gr. Sucre<\/li><li>3 Ous<\/li><li>8 gr. Llevat qu\u00edmic Royal<\/li><li>1 pessic de Sal<\/li><\/ul>\n\n\n\n<p>Per fer la Crema de Mascarpone:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>200 gr. Formatge Mascarpone<\/li><li>200 ml. Nata per muntar al 35% mat\u00e8ria greix<\/li><li>4 rovells d&#039;ou<\/li><li>80 gr. Mel<\/li><li>3 Fulles de Gelatina neutra<\/li><li>1 cullerada sopera de Sucre<\/li><\/ul>\n\n\n\n<p>Per fer l&#039;Alm\u00edvar:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>75 ml. Aigua<\/li><li>75 gr. Sucre<\/li><li>70 ml. Cointreau<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Hidratarem la gelatina amb aigua freda durant 5 minuts.<\/li><li>Posarem un cass\u00f3 al foc amb una mica de nata i quan estigui calent afegirem les fulles de gelatina ben escorregudes. Remenarem fins que s&#039;hi integrin.<\/li><li>Separarem les clares dels rovells d&#039;ou. Posarem els rovells en un bol juntament amb la mel. Bateu-ho durant uns 5 minuts fins que els rovells quedin d&#039;un color blanquin\u00f3s.<\/li><li>Tant el recipient com la nata els deixarem uns 10 minuts al congelador. Muntarem la nata i abans que estigui del tot muntada afegirem el sucre.<\/li><li>En un bol hi posarem la nata que porta la gelatina i hi afegirem el formatge mascarpone.&nbsp;<\/li><li>Batrem una mica i afegirem els rovells batuts i ho integrem. Finalment incorporarem la nata muntada amb moviments envoltants procurant que no s&#039;abaixi la barreja. Passarem la crema a una m\u00e0niga pastissera amb un filtre arrissat i la guardarem al frigor\u00edfic durant unes dues hores.<\/li><li>Per fer el pa de pessic separarem les clares dels rovells d&#039;ou. Batem els rovells juntament amb el sucre durant uns 5 minuts fins a aconseguir un color blanquin\u00f3s.<\/li><li>Muntarem, a punt de neu, les clares d&#039;ou amb una mica de sal. Afegirem els rovells i els integrarem amb moviments envoltants.<\/li><li>Barregem la farina amb el llevat qu\u00edmic. Tamisarem i incorporarem la farina a la barreja anterior en diverses vegades amb moviments envoltants, procurant arribar fins al fons ja que la farina cau cap avall.<\/li><li>Per fixar el paper de coure a la safata posarem uns punts de massa i el paper a sobre. Repartirem la massa per tota la safata. Allisarem la massa,<\/li><li>Hem preescalfat el forn a 180 \u00ba cent\u00edgrads per dalt i baix i enfornem durant 10 minuts. S&#039;ha de refredar totalment.<\/li><li>Per fer l&#039;alm\u00edvar posarem un cass\u00f3 al foc amb el sucre i l&#039;aigua. Cal bullir uns 3 minuts i despr\u00e9s afegirem el licor, farem unes voltes i apagarem el foc.<\/li><li>Desemmotllarem el pa de pessic i traurem el paper.&nbsp;<\/li><li>Cal tallar 12 peces rectangulars de la mateixa mida.<\/li><li>Agafarem una pe\u00e7a i amb la m\u00e0niga pastissera i el filtre arrissat, farem unes roses amb la crema de mascarpone fins que quedi tota coberta.<\/li><li>Taparem amb una altra pe\u00e7a de pa de pessic i farem la mateixa operaci\u00f3 dues vegades.<\/li><li>Finalment empolvorarem amb cacau en pols.<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de Pastissets de Crema Mascarpone per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/h2>","protected":false},"excerpt":{"rendered":"<p>Hoy vamos a preparar un postre individual como son estos Pastelitos de Crema Mascarpone al Cointreau. Una receta elaborada con deliciosos Bizcocho ba\u00f1ado en alm\u00edbar con licor Cointreau, y lo rellenaremos con dos espectaculares capas de Crema de Mascarpone y Nata. Ya ver\u00e1s que buenos y deliciosos te quedar\u00e1n. No te los puedes perder. INGREDIENTES [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9271,"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":[4002,4003,4004,4005,2709],"class_list":["post-5270","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","tag-bizcocho-con-licor","tag-bizcocho-mascarpone","tag-pastelitos-de-crema","tag-pastelitos-de-crema-mascarpone-al-cointreau","tag-postre-con-mascarpone"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5270","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=5270"}],"version-history":[{"count":4,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5270\/revisions"}],"predecessor-version":[{"id":9273,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5270\/revisions\/9273"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9271"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=5270"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=5270"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=5270"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}