{"id":65543,"date":"2022-12-06T08:30:37","date_gmt":"2022-12-06T07:30:37","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=65543"},"modified":"2022-12-06T09:38:12","modified_gmt":"2022-12-06T08:38:12","slug":"recepta-cassoletes-de-pasta-choux-farcides-de-crema-de-torro","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2022\/12\/06\/recepta-cassoletes-de-pasta-choux-farcides-de-crema-de-torro\/","title":{"rendered":"Recepta: Cassoletes de pasta choux farcides de crema de torr\u00f3"},"content":{"rendered":"<p>Ja de per si, les cassoletes aporten un toc d&#8217;ambient prenadalenc i hivernal. Aquestes <strong>cassoletes de pasta choux<\/strong> que preparem avui estan farcides d&#8217;una deliciosa <strong>crema de torr\u00f3<\/strong>, igual que les pastes fullades de crema o els <em>\u00e9clairs<\/em>.<br \/>\n<!--more--><\/p>\n<figure id=\"attachment_65529\" aria-describedby=\"caption-attachment-65529\" style=\"width: 999px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-65529\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/11\/tartaleta-vivani-portada.jpg\" alt=\"tartaleta pasta choux\" width=\"999\" height=\"750\" srcset=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/11\/tartaleta-vivani-portada.jpg 999w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/11\/tartaleta-vivani-portada-768x577.jpg 768w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/11\/tartaleta-vivani-portada-696x523.jpg 696w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/11\/tartaleta-vivani-portada-559x420.jpg 559w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/11\/tartaleta-vivani-portada-80x60.jpg 80w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/11\/tartaleta-vivani-portada-265x198.jpg 265w\" sizes=\"auto, (max-width: 999px) 100vw, 999px\" \/><figcaption id=\"caption-attachment-65529\" class=\"wp-caption-text\">\u00a9Lena Fuchs<\/figcaption><\/figure>\n<h2>Unes postres vers\u00e0tils i temptadores<\/h2>\n<p>Com a capa addicional, amaguem sota una <strong>compota de pera<\/strong>. La part superior de les cassoletes es cobreix a m\u00e9s amb una <strong>escor\u00e7a de galeta cruixent i canyella<\/strong>, i es refina amb avellanes. Una petita cassoleta vers\u00e0til i temptadora per a donar-se un capritx quan fa mal temps&#8230;<\/p>\n<h3>Ingredients (10 cassoletes)<\/h3>\n<h4>Per a la pasta choux<\/h4>\n<ul>\n<li>125 ml de llet<\/li>\n<li>125 ml d&#8217;aigua<\/li>\n<li>100 g de mantega<\/li>\n<li>170 g de farina d&#8217;espelta lleugera<\/li>\n<li>4 ous ecol\u00f2gics<\/li>\n<li>1 pessic de sal<\/li>\n<li>1 cullerada de sucre de canya<\/li>\n<\/ul>\n<h4>Per a la massa de les galetes<\/h4>\n<ul>\n<li>50 g de mantega<\/li>\n<li>30 g de sucre de canya<\/li>\n<li>0,25 culleradetes de canyella molta<\/li>\n<li>70 g de farina d&#8217;espelta lleugera<\/li>\n<li>50 g d&#8217;avellanes picades (gruixudes)<\/li>\n<\/ul>\n<blockquote><p>Aquestes cassoletes de pasta choux estan farcides d&#8217;una deliciosa crema de torr\u00f3 i compota de pera<\/p><\/blockquote>\n<h4>Per a la crema de torr\u00f3<\/h4>\n<ul>\n<li>250 ml de nata<\/li>\n<li>200 g de <a href=\"https:\/\/vivani.de\/en\/chocolate\/dark-nougat\/\" target=\"_blank\" rel=\"noopener\">torr\u00f3 de xocolata negra VIVANI<\/a><\/li>\n<li>200 g de formatge crema<\/li>\n<\/ul>\n<h4>Per a la compota de pera<\/h4>\n<ul>\n<li>4 peres<\/li>\n<li>1 taronja ecol\u00f2gica, suc + ratlladura<\/li>\n<li>2-3 cullerades de xarop d&#8217;aur\u00f3<\/li>\n<li>1 pessic de canyella<\/li>\n<li>1 pessic de vainilla<\/li>\n<\/ul>\n<h4>Addicional<\/h4>\n<ul>\n<li>Una mica de sucre glas per a empolvorar<\/li>\n<\/ul>\n<figure id=\"attachment_65538\" aria-describedby=\"caption-attachment-65538\" style=\"width: 695px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-65538\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/11\/vivani-tartaletas.jpg\" alt=\"\" width=\"695\" height=\"430\" srcset=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/11\/vivani-tartaletas.jpg 695w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/11\/vivani-tartaletas-679x420.jpg 679w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/11\/vivani-tartaletas-356x220.jpg 356w\" sizes=\"auto, (max-width: 695px) 100vw, 695px\" \/><figcaption id=\"caption-attachment-65538\" class=\"wp-caption-text\">\u00a9Lena Fuchs<\/figcaption><\/figure>\n<h3>Elaboraci\u00f3<\/h3>\n<ol>\n<li>En primer lloc, preparar el<strong> farcit de torr\u00f3<\/strong>. Posar a bullir la nata en una cassola. Picar la xocolata i posar-la en un bol. Afegir la nata calenta, remoure i deixar que es fongui. Triturar amb una batedora de m\u00e0 perqu\u00e8 la mescla quedi<strong> molt suau<\/strong>. Posar en la nevera <strong>durant almenys 4-5 hores<\/strong>.<\/li>\n<li>A continuaci\u00f3, preparar la <strong>massa de les galetes<\/strong>. Pastar tots els ingredients i reservar tamb\u00e9 en la nevera.<\/li>\n<li>Per a la <strong>pasta choux<\/strong>, posar a bullir la llet i l&#8217;aigua amb la mantega, la sal i el sucre.<\/li>\n<li>Afegir la farina i remoure amb una cullera de fusta. Remoure fins que es formi <strong>una capa blanca en el fons<\/strong>. Passar la massa a un bol i <strong>deixar-la refredar uns 15 minuts<\/strong>.<\/li>\n<li>Incorporar, un a un, els ous amb la batedora fins que la massa sigui homog\u00e8nia.<\/li>\n<li>Preescalfar el forn <strong>a 190 \u00b0C amb ventilador<\/strong>. Omplir una m\u00e0niga pastissera amb la massa i fer rosetes (d&#8217;uns 5 cm de di\u00e0metre) sobre una safata de forn folrada amb paper d&#8217;enfornar.<\/li>\n<li>A continuaci\u00f3,<strong> estendre la massa de galetes<\/strong> sobre una superf\u00edcie de treball lleugerament enfarinada i tallar cercles, tamb\u00e9 de 5 cm de di\u00e0metre. Pressionar lleugerament unes quantes avellanes picades.<\/li>\n<li>Enfornar les cassoletes en el forn preescalfat durant uns <strong>35 minuts<\/strong> fins que pugin i es daurin.<strong> No obrir la porta del forn durant la cocci\u00f3<\/strong>, ja que les cassoletes de pasta choux podrien col\u00b7lapsar.<\/li>\n<li>Mentrestant, cuinar la<strong> compota de pera<\/strong> per al farciment. Tallar les peres (pelades si es desitja) en galledes i posar-les en una olla amb tots els altres ingredients. Coure <strong>a foc lent durant 10 minuts<\/strong> fins que les peres estiguin toves. Deixar refredar.<\/li>\n<li>Deixar refredar les cassoletes al forn amb la porta oberta i treure-les. Tallar cada cassoleta per la meitat horitzontalment, amb la part inferior lleugerament m\u00e9s gran que la superior.<\/li>\n<li><strong>Emplenar<\/strong> les cassoletes de pasta choux. Estendre primer una capa de compota de pera freda sobre les bases.<\/li>\n<li>A continuaci\u00f3, <strong>treure la crema de torr\u00f3 freda de la nevera<\/strong>, afegir el formatge crema i batre la mescla amb una batedora de m\u00e0 fins que estigui <strong>cremosa<\/strong>. Posar la crema de torr\u00f3 en una m\u00e0niga pastissera i posar-la de manera decorativa sobre la compota. Tornar a col\u00b7locar les tapes en les cassoletes i servir empolvorades amb sucre glas.<\/li>\n<\/ol>\n<p><strong>Autora: <\/strong>Katharina Kuhlmann<\/p>\n<p style=\"text-align: center;\">ESPAI PATROCINAT PER<strong><br \/>\n<a href=\"https:\/\/vivani.de\/en\/vivani-en\/\" target=\"_blank\" rel=\"noopener noreferrer\">VIVANI<\/a><\/strong><a href=\"https:\/\/vivani.de\/en\/vivani-en\/\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-40816 aligncenter td-animation-stack-type0-2\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/10\/Vivani.png\" sizes=\"auto, (max-width: 157px) 100vw, 157px\" srcset=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/10\/Vivani.png 500w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/10\/Vivani-420x420.png 420w\" alt=\"vivani logo\" width=\"157\" height=\"157\" \/><\/a><\/p>\n<p><a href=\"https:\/\/www.bioecoactual.com\/ca\/subscripcio\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Subscriu-te<\/strong><\/a><strong> a la Newsletter i rep cada mes Bio Eco Actual gratis al teu correu<\/strong><\/p>\n<p><strong><em>Bio Eco Actual<\/em>, <em>el teu mensual 100% ecol\u00f2gic<\/em><br \/>\nLlegir <\/strong><a href=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/11\/BioEcoActual_Desembre_2022.pdf\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Bio Eco Actual Desembre 2022<\/strong><\/a><\/p>\n<p><iframe style=\"border: none; width: 100%; height: 520px;\" src=\"\/\/e.issuu.com\/embed.html?d=bioecoactual_desembre_2022&amp;hideIssuuLogo=true&amp;showOtherPublicationsAsSuggestions=true&amp;u=bioecoactual\" allowfullscreen=\"allowfullscreen\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\"><\/span> <\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ja de per si, les cassoletes aporten un toc d&rsquo;ambient prenadalenc i hivernal. Aquestes cassoletes de pasta choux que preparem avui estan farcides d&rsquo;una deliciosa crema de torr&oacute;, igual que les pastes fullades de crema o els &eacute;clairs.<\/p>\n","protected":false},"author":419,"featured_media":65530,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7161],"tags":[],"class_list":["post-65543","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receptes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.0 (Yoast SEO v28.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Recepta: Cassoletes de pasta choux farcides de crema de torr\u00f3 - Bio Eco Actual<\/title>\n<meta name=\"description\" content=\"Aquestes cassoletes de pasta choux estan farcides d&#039;una deliciosa crema de torr\u00f3 i compota de pera. 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