{"id":6878,"date":"2022-06-02T10:01:00","date_gmt":"2022-06-02T08:01:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=6878"},"modified":"2024-04-10T18:17:37","modified_gmt":"2024-04-10T16:17:37","slug":"pastisset-bombon-farcit-de-tofona","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/pastelito-bombon-relleno-de-trufa\/","title":{"rendered":"Pastisset Bomb\u00f3 farcit de Trufa"},"content":{"rendered":"<p class=\"wp-block-paragraph\">T&#039;atreveixes amb aquest riqu\u00edssim Pastisset Bomb\u00f3 farcit de Trufa? Avui prepararem un pastisset individual farcit de Trufa o Mousse de Xocolata i cobert per sobre amb una cobertura brillant de xocolata, per la qual cosa sembla un bomb\u00f3 gran farcit.<\/p>\n\n\n\n<iframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/bQjY7yR2l6U\" title=\"YouTube v\u00eddeo player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"><\/iframe>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS PER A UN MOTLLE DE 22 x 9 cm.<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Per fer la T\u00f2fona o Mousse:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>150 gr. Xocolata fondant 70% Cacau<\/li><li>75 gr. Sucre<\/li><li>300 gr. Nata per muntar 35% mat\u00e8ria greix<\/li><li>3 Clares d&#039;ou<\/li><li>4 Fulles de Gelatina Neutra<\/li><li>1 pessic de Sal<\/li><li>35 gr. Granet d&#039;Ametlla<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Per fer la Cobertura de Xocolata:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>100 gr. Xocolata fondant 70% Cacau<\/li><li>20 gr. Cacau pur en pols<\/li><li>150 gr. Sucre glas<\/li><li>100 ml. Aigua<\/li><li>100 gr. Nata per muntar 35% mat\u00e8ria greix<\/li><li>4 Fulles de Gelatina Neutra<\/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 les fulles de gelatina durant uns 5 minuts.<\/li><li>Farem un bany maria, per aix\u00f2, posarem aigua en un cass\u00f3 ia sobre un recipient i quan bulli, introduirem la xocolata i quan estigui fos apagarem el foc i afegirem la gelatina ben escorreguda. Remenarem fins que estigui ben integrada.<\/li><li>Amb un batedor el\u00e8ctric muntarem a punt de neu, les clares d&#039;ou amb una mica de sal. Abans d&#039;acabar de muntar hi afegirem la meitat del sucre i seguirem batent.<\/li><li>En un bol que hem deixat al congelador durant uns 10 minuts, posarem la nata i la muntarem amb un batedor. Hi afegirem la resta del sucre.<\/li><li>Afegirem la xocolata a les clares muntades, procurant que no es baixin. A continuaci\u00f3 hi afegirem el granet d&#039;ametlla. Remenarem.<\/li><li>Finalment afegirem la nata i amb un batedor el\u00e8ctric ho integrarem tot.<\/li><li>En un motlle rectangular, folrat amb paper vegetal, dipositarem la mousse, cobrint totalment el motlle. Guardarem la mousse al congelador durant tota la nit<\/li><li>Per fer la cobertura brillant, primer hidratarem les plaques de gelatina durant uns 5 minuts.<\/li><li>Posarem un cass\u00f3 al foc amb l&#039;aigua i el sucre i quan bulli apagarem el foc i afegirem la gelatina ben escorreguda. Remenarem en\u00e8rgicament fins que s&#039;integri.<\/li><li>Seguidament afegirem la xocolata trossejada, i amb la calor residual s&#039;anir\u00e0 fonent. Posarem tamb\u00e9 el cacau en pols remenant perqu\u00e8 es barregi, i finalment la llet. Ha de quedar totalment integrat.<\/li><li>Colarem la xocolata i cal baixar la temperatura fins als 30 \u00ba cent\u00edgrads.<\/li><li>Desemmotllarem la mousse i farem 4 porcions, que dipositarem sobre uns gotets que posarem dins una safata, perqu\u00e8 en tirar la xocolata per sobre rellisqui, tal com es veu al v\u00eddeo. Cobrirem els pastissets amb la xocolata.<\/li><li>Emplatarem de seguida i els deixarem al frigor\u00edfic fins que la xocolata quedi dur.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de Pastiss\u00f3 Bomb\u00f3 farcit de Trufa per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Te atreves con este riqu\u00edsimo Pastelito Bomb\u00f3n relleno de Trufa? Hoy vamos a preparar un pastelito individual relleno de Trufa o Mousse de Chocolate y cubierto por encima con una cobertura brillante de chocolate, por lo que parece un bomb\u00f3n grande relleno. INGREDIENTES PARA UN MOLDE DE 22 x 9 cm. Para hacer la Trufa [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9062,"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":[4583],"class_list":["post-6878","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","tag-pastelito-bombon-relleno-trufa"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6878","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=6878"}],"version-history":[{"count":2,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6878\/revisions"}],"predecessor-version":[{"id":8593,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6878\/revisions\/8593"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9062"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=6878"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=6878"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=6878"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}