{"id":13635,"date":"2024-12-03T09:45:44","date_gmt":"2024-12-03T08:45:44","guid":{"rendered":"https:\/\/agora.xtec.cat\/iessitges\/?p=13635"},"modified":"2024-12-03T09:45:44","modified_gmt":"2024-12-03T08:45:44","slug":"leclair-de-cafe","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/iessitges\/cfgm\/leclair-de-cafe\/","title":{"rendered":"L\u2019Eclair de Caf\u00e9"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Soc la Jana Benito, estic a segon any de pastisseria a l\u2019escola Joan Ramon Benapr\u00e8s i he estat un mes d&#8217;Erasmus a la Rochelle, fent pr\u00e0ctiques a l\u2019obrador de la pastisseria &#8220;Le Main a la pate&#8221;. All\u00e0 he apr\u00e8s moltes coses noves i diferents formes de treballar. Una d&#8217;elles l&#8217;Eclair, un cl\u00e0ssic franc\u00e8s.<\/span><\/p>\n<p><b>L\u2019Eclair de Caf\u00e8 <\/b><span style=\"font-weight: 400;\">\u00e9s un dels meus preferits i per fer-ho haurem de fer el seg\u00fcent:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">INGREDIENTS:\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Massa de l&#8217;eclair (pasta choux)<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">125 ml aigua<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">125 ml llet<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">200 g farina<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">100 g mantega<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 g sal<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 ous<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Craquelin<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500 g mantega<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500 g sucre de canya<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500 g farina<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Crema de caf\u00e8:\u00a0\u00a0<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 l nata<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">60 ml aigua (freda)\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">10 g gelatina\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500 g xocolata blanca<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">100 g caf\u00e8 soluble\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">200 g sucre<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">180 ml rovells<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">RECEPTA:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Primer hem de preescalfar el forn a 250 \u00b0C.\u00a0 Fem bullir l\u2019aigua, la llet, la mantega i la sal. Retirem una vegada bulli i posem la farina. Remenem amb l&#8217;esp\u00e0tula, S&#8217;ha de fer una mena de pilota a l&#8217;olla i afegir un per un els ous. Si \u00e9s en m\u00e0quina, a la m\u00ednima temperatura, fins que la massa estigui homog\u00e8nia.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Agafem una placa amb silpat, posem la massa en una m\u00e0nega amb embocadura i fem \u201cxurros\u201d a la placa. Una vegada acabat, fiquem al congelador fins tinguem el craquelin fet.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Tot seguit, posarem tots els ingredients del craquelin en m\u00e0quina amb una pala, una vegada estigui homogeni. Posarem en paper de forn, estirarem la massa i cap al congelador. Passats uns minuts, traurem el craquelin i farem la forma rectangular de l&#8217;eclair.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ara si, traiem la safata amb els eclair i posarem per cada eclair un rectangle a sobre de craquelin. Aix\u00f2 far\u00e0 que tingui una crosta a sobre una vegada cuit. Un cop passat, ja est\u00e0 llest per a coure. Baixem la temperatura del forn a 180C i courem uns 25 min.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Per fer la crema de caf\u00e8, primer posem l\u2019aigua i la gelatina a la nevera. Tot seguit, bullim la nata en un bol a part i barrejarem el sucre amb els rovells. Una vegada la nata estigui llesta, posarem menys de la meitat del sucre amb rovells. Barrejarem i tornem a posar amb el restant de nata. Ha d&#8217;arribar a 85 \u00baC. Una vegada estigui a aquesta temperatura, posem la gelatina, el caf\u00e8 soluble i la xocolata. Remenarem molt b\u00e9. Per a un millor resultat, acabarem la crema amb la thermomix.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Per \u00faltim, deixarem la crema en nevera.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ara s\u00ed, per finalitzar l\u2019eclair de caf\u00e8, posarem la crema de caf\u00e8 en una m\u00e0nega amb obertura de forat petit i injectarem 80 g de la crema per cada eclair.<\/span><\/p>\n<figure id=\"attachment_13640\" aria-describedby=\"caption-attachment-13640\" style=\"width: 1106px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/agora.xtec.cat\/iessitges\/wp-content\/uploads\/usu1948\/2024\/11\/JANA.BENITO.MATEO_.fotoarticle.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13640\" src=\"https:\/\/agora.xtec.cat\/iessitges\/wp-content\/uploads\/usu1948\/2024\/11\/JANA.BENITO.MATEO_.fotoarticle.jpg\" alt=\"\" width=\"1106\" height=\"760\" srcset=\"https:\/\/agora.xtec.cat\/iessitges\/wp-content\/uploads\/usu1948\/2024\/11\/JANA.BENITO.MATEO_.fotoarticle.jpg 1106w, https:\/\/agora.xtec.cat\/iessitges\/wp-content\/uploads\/usu1948\/2024\/11\/JANA.BENITO.MATEO_.fotoarticle-300x206.jpg 300w, https:\/\/agora.xtec.cat\/iessitges\/wp-content\/uploads\/usu1948\/2024\/11\/JANA.BENITO.MATEO_.fotoarticle-1024x704.jpg 1024w, https:\/\/agora.xtec.cat\/iessitges\/wp-content\/uploads\/usu1948\/2024\/11\/JANA.BENITO.MATEO_.fotoarticle-768x528.jpg 768w\" sizes=\"auto, (max-width: 1106px) 100vw, 1106px\" \/><\/a><figcaption id=\"caption-attachment-13640\" class=\"wp-caption-text\">Screenshot<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Soc la Jana Benito, estic a segon any de pastisseria a l\u2019escola Joan Ramon Benapr\u00e8s i he estat un mes d&#8217;Erasmus a la Rochelle, fent pr\u00e0ctiques a l\u2019obrador de la pastisseria &#8220;Le Main a la pate&#8221;. All\u00e0 he apr\u00e8s moltes coses noves i diferents formes de treballar. Una d&#8217;elles l&#8217;Eclair, un cl\u00e0ssic franc\u00e8s. L\u2019Eclair de [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":13640,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","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":"","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":"var(--ast-global-color-4)","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":[30,107,258],"tags":[249,183,250,215,238,334,272],"class_list":["post-13635","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cfgm","category-pastisseria","category-mobilitat","tag-benapres","tag-ccff","tag-cicles-formatius","tag-erasmus","tag-grau-mitja","tag-institut-joan-ramon-benapres","tag-mobilitat"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/posts\/13635","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/comments?post=13635"}],"version-history":[{"count":1,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/posts\/13635\/revisions"}],"predecessor-version":[{"id":13641,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/posts\/13635\/revisions\/13641"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/media\/13640"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/media?parent=13635"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/categories?post=13635"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/tags?post=13635"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}