{"id":9538,"date":"2013-12-21T23:07:14","date_gmt":"2013-12-21T22:07:14","guid":{"rendered":"http:\/\/gastronomicament.cat\/?p=9538"},"modified":"2022-04-07T11:17:32","modified_gmt":"2022-04-07T09:17:32","slug":"torro-de-crema-cremada","status":"publish","type":"recepta","link":"https:\/\/web2025.gastronomicament.cat\/ca\/recepta\/torro-de-crema-cremada","title":{"rendered":"Torr\u00f3 de crema cremada"},"content":{"rendered":"

Ingredients<\/strong>
\n500 g ametlla m\u00f2lta (marcona)
\n5 rovells d’ou
\n150 g glucosa
\nVainilla
\nCanyella
\n450 g sucre
\n150 g nata per muntar
\nColorant d’ou<\/p>\n

Per decorar: gema pastissera i gelatina de poma<\/p>\n

Elaboraci\u00f3<\/strong>
\nPreparem els rovells en un recipient. Utilitzar\u00e9 la vainilla l\u00edquida Vahin\u00e9.\u00a0 Hi afegirem 4 taps de vainilla l\u00edquida Vahin\u00e9 juntament amb els rovells…o si en teniu en pols, en pols.\u00a0 A continuaci\u00f3 hi posem la canyella, un parell de culleradetes de caf\u00e9, m\u00e9s o menys, i despr\u00e9s hi posem el xarop de glucosa. Jo el\u00a0 compro a una botiga de pastisseria que es diu Sol\u00e9 & Graells, per\u00f2 ho podeu comprar a la farm\u00e0cia. Ho mesurem b\u00e9. Despr\u00e9s hi afegim una mica de colorant d’ou, que tamb\u00e9 compro a la mateixa botiga en l\u00ednia. Amb mitja culleradeta de caf\u00e9, en tindrem suficient. Ho barregem tot i ho reservem.<\/p>\n

La passa seg\u00fcent \u00e9s, per una banda, posar la pols d’ametlla dins el bol de l’amassadora. A continuaci\u00f3, hi incorporem la barreja que hem fet i ho barregem una mica, no gaire, un minutet i prou a. Ho reservem.<\/p>\n

Despr\u00e9s, en un recipient per bullir, hi posem la nata, amb el sucre. i ho remenem b\u00e9. Ho posem a foc baix, sense deixar-ho de remenar. Controlem la temperatura de tant en tant… Ha d’arribar a 119\u00ba graus (punt bola mitja-for\u00e7a).\u00a0 Per cert, us recomano la lectura de l’article: Els sucres a la pastisseria<\/a>. Jo faig servir un term\u00f2metre de cuina, per\u00f2 si no en teniu podeu fer servir el m\u00e8tode cl\u00e0ssic. Es tracta de tirar un raig d’alm\u00edvar dins un got o un bol petit amb aigua freda. L’agafeu de seguida i intenteu fer una bola amb els dits. Si trobeu que podeu fer aix\u00f2, voldr\u00e0 dir que ja est\u00e0. Recordeu\u00a0 remenar-ho de tant en tant per evitar que el sucre s’engaxi i enfosqueixi massa.<\/p>\n

Un cop tenim el sucre al punt, amb la batedora a la velocitat m\u00ednima, hi tirarem\u00a0 l’alm\u00edvar de nata a poc a poc fins que es barregin b\u00e9 tots els ingredients. Tamb\u00e9 ser\u00e0 el moment de rectificar de vainilla i canyella, si cal. Ho podeu tastar amb compte de no cremar-vos, clar. Ho heu de deixar uns 20 minutets que refredi una mica tot el conjunt. Per\u00f2 compte amb la batedora, que ha de fer molta for\u00e7a i es pot escalfar i trencar-se. La podeu parar a estones, per no donar-li massa branca. Veureu com va agafant textura i un color agradable.<\/p>\n

Mentre es refreda el torr\u00f3, prepararem la capsa on guardar-lo. Us recomano una capseta de fusta, que tingui la mida d’una barra de torr\u00f3 ja sigui d’altura o de llargada. A mi me l’ha regalat una noia que t\u00e9 una parada de llegums al Mercat Municipal i que abans era una capsa de cabell d’\u00e0ngel. Per\u00f2 podeu utilitzar una carmanyola de les mateixes dimensions. L’heu de folrar b\u00e9 amb paper cuisson<\/em>. Marqueu b\u00e9 totes les cantonades, \u00e9s important que no es mogui gaire el paper. Despr\u00e9s fem una base de sucre llustre, per evitar que s’engaxi el paper al torr\u00f3. Quan ja no estigui fred per\u00f2 tampoc massa massa calent, ho podem escudillar i repartir-ho b\u00e9. Ho aplanem una mica i tirem sucre llustre per sobre del torr\u00f3 per, denou, evitar que s’enganxi.\u00a0\u00a0 Tapem amb el paper, posem la tapa i hi presionem ben fort. Hem de fer una pressi\u00f3 equitativa per evitar que ens queden bombolles d’aire enmig.\u00a0 Jo hi poso una carmanyola a sobre, de la mida de la tapa i a sobre de la carmanyola una pedra d’aquestes de cuinar, que pesa molt. Heu de deixar un pes important a sobre del torr\u00f3 durant 4 o 5 hores. Despr\u00e8s ja podreu treure el pes i guardar el torr\u00f3 a la nevera sense desenmotllar-lo encara, fins que el fred l’acabi de travar. A l’endem\u00e0, per exemple, ja podeu abocar el torr\u00f3. Li treurem tot el paper amb compte perqu\u00e8 est\u00e0 dur, per\u00f2 no deixa de ser una textura similiar al fang i, per tant, es pot deformar. Tallarem la primera capa (que podrem utilitzar per fer el massap\u00e0 del tortell de reis per exemple). I\u00a0 tallem una llesca de la mida d’un torr\u00f3.<\/p>\n

A continuaci\u00f3, aplicarem una fina capa de gema pastissera (que ja ten\u00edem feta). Si no en teniu, la podeu obviar, per\u00f2 va b\u00e9 per tapar imperfeccions del torr\u00f3 i tamb\u00e9 li aporta un gust addicional. Despr\u00e9s hi tirem un polsim de sucre per sobre de tota la barra de torr\u00f3 i el cremem amb una pala.\u00a0 Seguidament, pintarem el torr\u00f3 amb gelatina. La gelatina protegir\u00e0 el torr\u00f3 d’oxidaci\u00f3 i li donar\u00e0 un aspecte realment desitjable. Podeu rematar-ho repelant les cantonades. I ja tenim la\u00a0 barra de torr\u00f3 de crema cremada.<\/p>\n

Aquest \u00e9s l’aut\u00e8ntic torr\u00f3 de pastisseria, no \u00e9s cap vacil.lad .ja sabeu que he estat pastisser. Conserveu-lo a la nevera i us aconsello cremar-lo una o dues hores abans de consumir-lo, reservant la resta de barres dins la capsa, que es com millor es conserva.<\/p>\n

Talleu-lo a porcions petites…i no podreu parar de picar! Bon profit i bon Nadal!<\/p>\n","protected":false},"excerpt":{"rendered":"

Talleu-lo a porcions petites…i no podreu parar de picar! Bon profit i bon Nadal!<\/p>\n","protected":false},"author":76,"featured_media":9539,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","format":"gallery","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[12],"concurs-mossegades":[782],"dificultat":[685],"ingredient":[],"plat":[687],"preu-per-racio":[],"receptes-tematiques":[795],"temps-de-preparacio":[683],"coauthors":[],"class_list":["post-9538","recepta","type-recepta","status-publish","format-gallery","has-post-thumbnail","hentry","category-receptes","concurs_receptes_mossegades-concurs-receptes-desembre-2013","dificultat-mitjana","plat-postres","tematica-nadal-i-cap-dany","temps_de_preparacio-mes-de-2-hores"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"\nRecepta: Torr\u00f3 de 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