tag:blogger.com,1999:blog-23388721692701254912024-03-05T10:30:02.147-08:00Pastelería en casaTrucos y consejos profesionales para la repostería casera.Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-2338872169270125491.post-90574448601076858832014-02-05T11:49:00.000-08:002014-02-05T11:49:24.479-08:00Tarta 18Esta tarta de fondant la he hecho para mi sobrina María en su 18 cumpleaños.<br />
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He combinado un bizcocho de chocolate y otro de vainilla y las ganaches han sido de frambuesa y chocolate trufado.<br />
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Ha este tipo de pastel es importante que la decoración la pongamos con cierto orden y simetría, conseguiremos armonía en el trabajo. Siempre hay que tener en cuenta la personalidad de la persona a la que va dirigida.<br />
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El color lavanda fue perfecto y este lazo acabó de dar el aspecto "cuki" que esperaba.<br />
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Todo un éxito tanto en lo visual como en el paladar.<br />
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Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com0tag:blogger.com,1999:blog-2338872169270125491.post-40348530452570644792013-09-12T05:13:00.001-07:002013-09-12T05:13:22.844-07:00Pastel de nata, mascarpone y café<br />
Este pastel está delicioso pues sin ser un tiramisú combina dos de sus ingredientes como son el mascarpone y el café. Está muy jugoso gracias a que el bizcocho está muy bañado en un jarabe con licor triple seco y tía maría dándole un punto buenisimo.<br />
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<span style="font-size: small;"><b>Ingredientes para el bizcocho:</b></span><br />
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<span style="font-size: small;">250g Harina.</span><br />
<span style="font-size: small;">250g Azúcar.</span><br />
<span style="font-size: small;"> 4u Huevos.</span><br />
<span style="font-size: small;"> 20g Impulsor (royal) </span><br />
1 Cucharadita de café soluble.<br />
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<b>Para el almíbar:</b><br />
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100g Azúcar<br />
<b> </b>50ml Agua.<br />
1 Cucharada sopera de triple seco.<br />
1 Cucharada sopera de tía maría.<br />
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<b>Para el relleno y cubierta:</b><br />
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<a href="http://pasteleriaencasa.blogspot.com.es/2011/12/crema-pastelera.html">Crema pastelera</a><br />
Café soluble<br />
250 ml nata para montar.<br />
cacao en polvo.<br />
250g Queso mascarpone.<br />
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En primer lugar montaremos los huevos con el azúcar hasta que blanqueen. Añadiremos la harina mezclada con el impulsor y en café soluble.<br />
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Una vez mezclado lo dispondremos en un molde y coceremos a 170ºC por espacio de unos cuarenta y cinco minutos según horno.<br />
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El resultado tiene que ser éste que veis en la foto aproximadamente.<br />
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Para hacer el almíbar con el que bañaremos el bizcocho, herviremos el agua y el azúcar hasta que quede un color un poco dorado y una vez fuera del fuego añadiremos los licores.<br />
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Para la crema pastelera ya tenéis el enlace en la parte primera de ingredientes. A mí me gusta ponerle unas gotas de colorante para potenciar el color amarillo.<br />
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Cortamos el bizcocho en tres capas.<br />
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Bañamos con el almíbar de forma regular por todas partes para que nos quede bien jugoso.<br />
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Mezclamos el queso mascarpone con la crema y apartamos una tercera parte para luego mezclar con la nata montada.<br />
Empezamos a rellenar las dos capas con crema mezclada y ponemos una fina capa encima de cacao.<br />
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Mezclamos la nata una vez montada con la parte que os he dicho de crema con mascarpone.<br />
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Y con esta mezcla cubriremos todo el pastel quedando como veis a continuación.<br />
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En la parte superior volvemos a poner cacao como decoración y haremos unos rizos de nata mezclada con café soluble que nos proporcionará contraste y sabor.<br />
También he puesto un poco de almendra crocanti alrededor.<br />
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Y este es el corte que nos queda, que os parece?<br />
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Probad por que es realmente delicioso. <br />
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<br />Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com4tag:blogger.com,1999:blog-2338872169270125491.post-8052868871617736432013-03-13T04:11:00.000-07:002013-03-13T04:11:05.738-07:00Tarta fondant aviónUn vuelo muy dulce. Tarta para un piloto.<br />
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La figura también es fondant, he utilizado colorantes y pinturas específicas para alimentación.<br />
He hecho un bizcocho de chocolate y un relleno de frambuesa y buter cream. <br />
<br />Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com2tag:blogger.com,1999:blog-2338872169270125491.post-84737720708093930932013-03-13T03:54:00.000-07:002013-03-13T03:54:07.082-07:00Tarta fondant Barça Esta tarta es para un culé de cinco añitos.<br />
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Todo está hecho con fondant incluyendo las figuras y el escudo.<br />
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Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com0tag:blogger.com,1999:blog-2338872169270125491.post-87556439090331878402013-03-13T03:27:00.003-07:002013-03-13T03:27:51.597-07:00Tarta fondant paqueteEsta tarta es para mi amiga Mara por su cumple.<br />
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Si seguís mirando veréis el interior de esta tarta que es el resultado del proceso que os explique en la anterior entrada <a href="http://pasteleriaencasa.blogspot.com.es/2013/03/tarta-fondant-trebol.html#more">(tarta de fondant trébol)</a> .<br />
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La rosa también es de fondant.<br />
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Este tipo de bizcocho siempre causan sensación.<br />
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<br />Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com1tag:blogger.com,1999:blog-2338872169270125491.post-12779189871674249952013-03-13T03:07:00.003-07:002013-03-13T03:13:00.959-07:00Tarta fondant trébolPara una chica que le encanta el color verde y los tréboles.<br />
Este supongo que es único por que es de cinco ojas.<br />
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El relleno en de chocolate con frambuesa y el bizcocho una cuadrícula de vainilla y chocolate.<br />
Aquí explico como hacerlo pues ya lo habéis visto en otras entradas, veréis el proceso.<br />
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Se trata de hacer dos bizcochos, uno de chocolate y otro de vainilla.<br />
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Luego cortamos por la mitad cada bizcocho y hacemos con discos tres aros de cada uno.<br />
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Los intercalamos uno de cada color obteniendo cuatro dianas.<br />
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Y ahora procedemos a rellenar con lo que queramos como un a tarta normal. Montaremos las mitades intercalando también los colores.<br />
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Ahora cubrimos con el fondant.<br />
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Y decoramos utilizando los cortadores y herramientas de las que dispongamos. Es cuestión de imaginación.<br />
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Ahora si lo partís veréis el resultado y ya me diréis. En la próxima entrada os enseño el interior de otro con el mismo sistema vale...?<br />
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<br />Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com0tag:blogger.com,1999:blog-2338872169270125491.post-45447099269020502082013-03-05T09:45:00.004-08:002013-03-05T13:30:48.500-08:00Bizcocho básico.El bizcocho en realidad es huevo, azúcar y harina. Todo lo que le incorporemos de más es para enriquecerlo en materia grasa y crear distintas texturas y densidades.<br />
Este bizcocho que os muestro es una fórmula base para que a partir de
ella podáis hacer vuestras variedades. Es muy sencillo pero queda buenisimo y más sano por su composición imposible, nada de aditivos ni impulsores, todo natural.<br />
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<span style="font-size: large;">Ingredientes:</span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: blue;"><b>155g.</b></span> H<span style="font-size: small;">arina.</span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="color: blue;"><b>120g. </b></span> <span style="font-size: small;">Azúcar.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> <span style="color: blue;"><b> 4u.</b></span> <span style="font-size: small;">Huevos.</span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Raspadura de medio limón. </span> </span> </span></span></span> <br />
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En primer lugar tenemos todos los ingredientes preparados y la harina tamizada.<br />
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Pondremos los huevos, la raspadura de limón y el azúcar en un bol y batimos.<br />
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Yo he optado por el batidor del minipimer.<br />
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Pensad que el bizcocho originario no tiene levadura química como solemos poner, su secreto está en la máxima espumación del huevo (pensad en las claras cuando hacemos merengue..).<br />
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Nos tiene que triplicar como mínimo el volumen y entonces es cuando añadimos la harina tamizada.<br />
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Removeremos ahora con un batidor de mano de una forma suave para que no se nos baje. De abajo hacia arriba.<br />
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Una vez mezclada la masa la pondremos en un molde. A mi me gusta poner una base de papel de horno a pesar que el molde es de silicona.<br />
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Introducimos el bizcocho en el horno precalentado a una temperatura entre 170 y 180ºC según horno.<br />
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Estará entre 20 y 25 minutos, pensad que no sube demasiado por que el volumen se lo hemos dado nosotros con el batido.<br />
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Este es el resultado, es adecuado para rellenar de lo que queráis pues su textura no se desmiga.<br />
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Yo he optado por cubrirlo de azúcar glasé y lo acompañaré de un chocolate deshecho bien calentito.<br />
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Mirad que pinta tiene por dentro, está super esponjoso. Ya me diréis.<br />
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<br />Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com2tag:blogger.com,1999:blog-2338872169270125491.post-56863656562069710352013-02-06T04:20:00.002-08:002013-02-06T04:20:21.685-08:00Fondant con relleno en cuadriculaEl motivo ha sido una mariposa muy sencilla y la he rodeado de unas flores combinando colores, que os parece, sencillo pero elegante.<br />
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<a name='more'></a>Lo espectacular ha sido al partir la tarta por su forma interior en cuadricula, hacía tiempo que no lo hacía y la verdad es que el resultado con el fondant me ha gustado.<br /><br />
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Las capas interiores están rellenas de chocolate y frambuesa.<br />
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En la próxima entrada os contaré como hacerlo.<br />
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<br />Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com2tag:blogger.com,1999:blog-2338872169270125491.post-4515557922155197132013-01-27T08:55:00.003-08:002014-04-27T09:15:42.518-07:00Magdalenas caserasEs quizás de lo más sencillo que podemos hacer en casa y a su vez una delicia para el desayuno.<br />
Hay muchas variedades de magdalenas, pero sólo depende de las proporciones en sus ingredientes y la densidad de la masa, pues la base en las materias primas es la misma.<br />
Estas que he hecho son de masa líquida y bastante materia grasa, lo que hará que no nos haga pico a la hora de cocerlas y quedaran muy jugosas y suaves.<br />
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<span style="font-size: large;">Ingredientes:</span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: blue;"><b>200g.</b></span> Harina.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: blue;"><b>170g.</b></span> Azúcar.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> <span style="color: blue;"><b> 3u.</b></span> <span style="font-size: small;">Huevos.</span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="color: blue;"><b> 60ml.</b></span> Leche.</span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="color: blue;"><b>150g</b></span>. Aceite.</span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"> <span style="color: blue;"><b> 7g. </b></span> Levadura quimica.</span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">Ralladura de medio limón. media cucharadita de café de canela y una pizca de sal.</span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"> </span> Mezclaremos bien los huevos con el azúcar y la ralladura de lim<span style="font-size: small;">ón<span style="font-size: small;"> hasta que se nos<span style="font-size: small;"> deshaga el grano de az<span style="font-size: small;">úcar.</span></span></span></span></span></span><br />
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Después añadimos la leche, mezclamos y luego el aceite.<br />
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Por último añadimos la harina y el impulsor mezclados.Removemos bien para que no nos haga grumos.<br />
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Ahora ya podemos llenar nuestra manga pastelera.<br />
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Y pasamos a escudriñar los petifous de papel que tenemos en la lata.<br />
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Una vez rellenos le pondremos un poco de azúcar grano encima.<br />
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Con el horno precalentado a 200ºC pasamos a cocer unos quince minutos aproximadamente según horno.<br />
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Una vez cocidas las sacaremos de la lata de mole para que no se humedezcan.<br />
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Ya tenemos nuestras magdalenas para el desayuno.<br />
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<br />Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com2tag:blogger.com,1999:blog-2338872169270125491.post-45329312349878822092013-01-21T05:49:00.000-08:002013-01-21T05:49:32.144-08:00Tarta fondant hadaEsta tarta ha sido para celebrar el cumpleaños de mi hija Celia con su tema favorito, hadas y mariposas.<br />
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El color rosa me ha salido genial junto al verde pastel queda muy equilibrado.<br />
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Todos los detalles y la figura son de fondant.<br />
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El relleno es de dos capas, una de buter cream y frambuesa y la otra de trufa cocida.<br />
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<br />Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com0tag:blogger.com,1999:blog-2338872169270125491.post-34637847358787853902013-01-21T04:18:00.000-08:002013-01-21T04:18:59.743-08:00Tarta fondant basquet<div class="separator" style="clear: both; text-align: center;">
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Esta tarta es para dos hermanas gemelas Carlota y Diana que practican este deporte.<br />
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En realidad han sido dos tartas, pues la pelota y la canasta es una y el tablero es otra. <br />
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Les ha encantado y ha sido muy divertido.<br />
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El bizcocho es de vainilla relleno de frambuesa y cubierta de chocolate.<br />
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<br />Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com0tag:blogger.com,1999:blog-2338872169270125491.post-28389362140276446402013-01-21T03:40:00.001-08:002013-01-21T03:40:53.915-08:00Tarta de fondant 60 aniversarioPara una enfermera muy simpática su tarta de sesenta aniversario.<br />
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Flores de fondant y el bizcocho de chocolate con relleno de buter cream de chocolate.<br />
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<br />Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com0tag:blogger.com,1999:blog-2338872169270125491.post-72124369114452471242013-01-17T06:04:00.001-08:002013-01-17T06:04:37.898-08:00Tarta de fondant Mowgli<div class="separator" style="clear: both; text-align: center;">
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A Bruno le encantó este pastel y seguro que todos sus amiguitos querían comerse los muñecos de fondant.<br />
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Cubierta de trufa cocida, bizcocho de vainilla y relleno de frambuesa.<br />
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Aunque no se aprecie bien el color de la basa de fondant era verde claro.<br />
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El ribete simula la hierba al tiempo que le da mejor acabado a la tarta.<br />
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Todas las figuritas y formas que hay son comestibles y de fondant.<br />
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<br />Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com0tag:blogger.com,1999:blog-2338872169270125491.post-51563920661837155502013-01-16T05:51:00.000-08:002013-01-16T05:51:08.921-08:00Tarta de fondant cruceroComo podéis ver para un amante de los cruceros en su cincuenta aniversario.<br />
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<a name='more'></a>Bizcocho de vainilla y relleno de ganacha de chocolate, cubierto de buter cream de chocolate.<br /><br />
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Le he puesto una base de fondant asemejando el mar para realzar más el barco.<br />
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Y he puesto el nombre de la compañía con la que más cruceros ha hecho.<br />
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<br />Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com2tag:blogger.com,1999:blog-2338872169270125491.post-38487144268549473742013-01-04T03:40:00.000-08:002013-01-27T09:04:07.282-08:00Roscón o Tortell de reyes de chocolate<br />
Para reyes es típico el tortel o roscón, se puede rellenar de muchas
cosas, lo típico es mazapán pero puede ser de crema, nata...etc. En este
caso lo he rellenado de chocolate.<br />
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<span style="font-size: large;">Ingredientes<span style="font-size: large;">:</span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="color: blue;"><b> </b></span><span style="font-size: small;"><span style="color: blue;"><b>250g </b></span> Harina de fuerza.</span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"> <span style="color: blue;"><b> </b></span><span style="font-size: small;"><span style="color: blue;"><b>50g</b></span> Az<span style="font-size: small;">úcar.</span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> <span style="color: blue;"> <b>30g </b></span> <span style="font-size: small;">Mantequilla.</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> <span style="color: blue;"><b> 3g </b></span> <span style="font-size: small;">Sal.</span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> <span style="color: blue;"><b> 1u </b></span> Huevo.</span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> <span style="color: blue;"><b> 3g </b></span> Nuez moscada.</span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> <span style="color: blue;"> <b>5g </b></span> Anís molido.</span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> <span style="color: blue;"><b> 25g</b></span> Levadura fresca.</span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> <span style="color: blue;"><b> 80ml</b></span> Agua. </span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><br /></span></span></span></span></span></span></span>
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Para el relleno mezclaremos dos cucharadas de manteca y cuatro de crema de cacao.</span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"></span></span></span></span></span></span></span><br />
<a name='more'></a><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Amasa<span style="font-size: small;">remos todos los ing<span style="font-size: small;">redientes juntos</span> </span>hasta que quede una masa el<span style="font-size: small;">ástica.</span></span></span></span></span></span> <br />
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Haremos con la masa una bola que dejaremos reposar una media hora.<br />
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Mezclamos la manteca y la crema de cacao.<br />
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Después de reposar la masa la estiramos con el rodillo en forma rectangular.<br />
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Extendemos con la mano la mezcla que hemos hecho.<br />
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Y enrollamos como un espiral toda la masa extendida.<br />
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Unimos las dos puntas y damos la forma que queramos bien sea circular u ovalada.<br />
Pondremos a fermentar el tortel hasta que duplique su tamaño.<br />
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Aquí podéis ver el aumento que se produce al fermentar.<br />
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Y ahora está listo para cocer a 180ºC unos quince minutos aproximadamente según horno.<br />
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Le podemos dar brillo con gelatina y poner un poco de granillo de crocanti por ejemplo.<br />
Espero que os salga bien y os guste este tipo de roscón.<br />
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<br />Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com0tag:blogger.com,1999:blog-2338872169270125491.post-81340808449553004482012-12-30T03:57:00.000-08:002013-01-27T09:05:22.762-08:00Mantecados nevaditos<div class="separator" style="clear: both; text-align: center;">
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La peculiaridad de estos mantecados es que en su composición tienen vino blanco seco.<br />
Todo lo que son mantecados y polvorones tienen como base la manteca pues su invención vino a partir de que en algunas zonas del país hubiese excedente de esta materia prima.<br />
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<span style="font-size: large;">Ingredientes<span style="font-size: large;">:</span></span><br />
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<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: blue;"><b>260g </b></span> Harina floja.</span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: blue;"><b>150g</b> </span> <span style="font-size: small;">Manteca de cerdo.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="color: blue;"><b> 5</b></span><span style="font-size: small;"><span style="color: blue;"><b>0ml</b></span> Vino blanco seco.</span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> <span style="color: blue;"><b>50g </b></span> <span style="font-size: small;">Azúcar lustre.</span></span></span></span></span></span><br />
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El primer paso es mezclar la manteca con el azúcar hasta que quede como una pomada.<br />
Después añadiremos poco a poco el vino y una vez que se haya absorvido todo añadiremos la harina y la trabajaremos un poco hasta que la masa esté fina.<br />
Tampoco hay que trabajarla en exceso por que entonces los mantecados nos quedarían apretados y tienen que desgranarse en la boca como una galleta<br />
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Una vez tenemos la masa preparada la dejaremos reposar en la nevera un par de horas para que podamos estirarla bien en la mesa con un rodillo.<br />
Con un cuchillo cortaremos cuadraditos de medio centímetro de grosor aproximádamente.<br />
Los dispondremos en una bandeja de horno con papel para cocer.<br />
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Tendremos el horno precalentado a 180ºC y los coceremos unos veinte minutos aproximadamente según horno.<br />
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Cuando los saquemos del horno tenemos que cubrirlos en caliente de azúcar lustre para que lo absorba.<br />
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<br />Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com0tag:blogger.com,1999:blog-2338872169270125491.post-46641967275758688802012-12-30T02:45:00.001-08:002012-12-30T02:45:55.155-08:00Tarta fondant de flores glaséEsta tarta ha sido la que he he hecho para el cumple de mi sobrina María que le gustan las cosas muy cuquis. Me dijo "tiet me agraden las floretes" por tanto me dije hagamos flores.<br />
La cubierta es de fondant y todas las flores son de glasa real, el relleno he combinado bizcocho de chocolate y vainilla para alternar colores y he puesto mermelada de albaricoque.<br />
Para hacer la primera cubierta antes de poner el fondant, esta vez he utilizado buter cream de cacao.<br />
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Estas son flores que he aprendido en el curso Wilton de flores de glasé.<br />
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<span id="goog_660096356"></span><span id="goog_660096357"></span><span id="goog_470306463"></span><span id="goog_470306464"></span><span id="goog_1351017555"></span><span id="goog_1351017556"></span><br />
<span id="goog_660096356"></span><span id="goog_660096357"></span><span id="goog_470306463"></span><span id="goog_470306464"></span><span id="goog_1351017555"></span><span id="goog_1351017556"></span><br />
<span id="goog_660096356"></span><span id="goog_660096357"></span><span id="goog_470306463"></span><span id="goog_470306464"></span><span id="goog_1351017555"></span><span id="goog_1351017556"></span><br />Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com1tag:blogger.com,1999:blog-2338872169270125491.post-89125041549418076772012-11-07T07:15:00.000-08:002013-01-27T09:07:08.486-08:00Cruasán de mantequillaEs quizás uno de los pilares de la bollería y su origen es austriaco, su forma se basa en la media luna y hay muchas leyendas entorno a su creación.<br />
Su introducción en Francia data de 1838 o 1839, cuando un oficial austriaco, August Zang, abrió una panadería vienesa en París en el nº 92 de la calle de Richelieu en París. Los franceses lo harían tradicional en su país, y es un alimento típico del desayuno francés.<br />
Su nombre francés es "croissant" que significa creciente en alusión a la forma de la luna.<br />
A nuestro país llega más tarde pero se instaura también con fuerza.<br />
Deciros que en éste caso lo he hecho de mantequilla pero que también se utiliza la manteca de cerdo y la margarina. <br />
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<span style="font-size: large;">Ingredientes: </span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="color: blue;"><b>250g </b></span> Harina floja.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: blue;"><b>250g.</b></span> Harina de fuerza.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> <span style="color: blue;"><b>50g</b></span>. Azúcar.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: blue;"><b> 12g</b></span>. <span style="font-size: small;">Sal.</span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"> <span style="color: blue;"><b>1u. </b></span> <span style="font-size: small;">Clara de huevo.</span> </span> </span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: blue;"><b><span style="font-size: small;">250</span>ml.</b></span> A partes iguales entre agua y leche.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: blue;"><b> 25g.</b></span> Levadura fresca de panadero<span style="font-size: small;"> (<span style="font-size: small;">se puede</span><span style="font-size: small;"> comprar en mercadona).</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="color: blue;"><b>200g.</b></span> Mantequilla.</span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"></span></span></span></span><br />
<a name='more'></a><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span> Podremos todos los ingredientes en el robot o amasadora que tengamos, menos l mantequilla que la utilizaremos después cuando esté<span style="font-size: small;"> la masa y la levadura que la añadiremos a la mitad del pastado.</span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">La levadura la tenemos que añadir cuando veamos que la masa ya está ligada y hace una bola.</span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">Tenemos que conseguir una masa elástica para poder estirar bien con el rodillo.</span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"> </span></span> </span><br />
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Cuando tengamos la masa bien fina la pondremos encima de la mesa para proceder al empastado con la mantequilla.<br />
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Con el rodillo tenemos que dar la forma de una cruz dejando la parte central mucho más gruesa.<br />
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Ahora podemos colocar la mantequilla en la parte central.<br />
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Cubrimos con una parte de la masa.<br />
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Estiramos dando forma de cuadrado.<br />
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Ahora cubrimos con las otras tres partes de la masa extendiéndola como si fuera un sobre.<br />
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Esto se llama pastón y ahora lo giraremos para empezar a estirar e ir dando pliegues con la masa al tiempo.<br />
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Empezamos a estirar para dar el primer pliegue. La finalidad de los pliegues es repartir uniformemente la mantequilla y a la hora de cocer que nos quede el efecto hojaldrado del cruasán.<br />
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Doblamos como veis, es como doblar sábanas.<br />
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Ahora os recomiendo poner este primer plegado en el congelador unos minutos para que con reposo y frío (recordad que lleva levadura) lo estiremos mejor.<br />
Procedemos a hacer la misma operación que antes. Siempre hay que ir estirando en la linea del dibujo del pliegue como podéis ver.<br />
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Después de estas dos operaciones tenemos el pastón listo para enfriar otra vez un poco y estirar para cortar nuestros cruasanes.<br />
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Estiramos dando un grueso de unos dos milímetros.<br />
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Y empezamos a cortar triángulos de unos ochenta gramos más o menos.<br />
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Una vez enrollados y puestos en una lata de horno con su respectivo papel de cocer los pintamos con huevo.<br />
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Los dejamos fermentar hasta que como mínimo dupliquen su tamaño. Con el horno apagado, yo los pongo dentro con una taza de agua que he hervido previamente para darles humedad y que no se me sequen.<br />
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Una vez fermentados, los sacamos del horno y entonces sí que lo encendemos a una temperatura de 200Cº. Cuando esté caliente los introducimos y tendremos unos doce o quince minutos según horno.<br />
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Que os parece el resultado? pues el sabor es fantástico. Pasarles con un pincel un poco de jarabe de azúcar y agua.<br />
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Como podéis ver éste es el resultado y la finalidad de los pliegues que os he explicado antes. Masa regular con amplios agujeritos por la buena oxigenación y el efecto hojaldrado en una masa con levadura.<br />
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Si tenéis alguna duda sobre el proceso no dudéis en preguntarme.<br />
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Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com8tag:blogger.com,1999:blog-2338872169270125491.post-1822904755758498062012-10-17T06:14:00.002-07:002012-10-17T06:14:57.329-07:00Tarta de fondant bateria Que os parece esta pequeña escultura?. Para resaltar una afición a la vez que se celebra un cumple.<br />
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Todo fondant y el relleno es bizcocho de chocolate con una ganache de chocolate.<br />
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.Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com0tag:blogger.com,1999:blog-2338872169270125491.post-86515400297822186112012-10-17T05:53:00.000-07:002013-01-27T09:08:30.546-08:00MorenasEl nombre sencillamente por su color y os tengo que decir que estas pastas nos vendrán muy bien para aprovechar todos esos restos de bizcocho, madalenas secas etc que nos quedan y que muchas veces acabamos tirando.<br />
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<span style="font-size: large;">Ingredientes:</span><br />
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<span style="color: blue;"><b> 1k</b></span> Restos de bizcocho o masas similares.<br />
<span style="color: blue;"><b>200g.</b></span> Mantequilla.<br />
<span style="color: blue;"><b>100g</b></span>. Azúcar moreno.<br />
<span style="color: blue;"><b> 2u. </b></span> Huevos.<br />
<span style="color: blue;"><b>5g</b></span>. Impulsor.<br />
Ralladura de limón.<br />
<span style="color: blue;"><b>1 </b></span> Cucharadita de canela en polvo.<br />
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Lo primero que haremos será pasar por una picadora todos los restos y después añadiremos todos los ingredientes teniendo en cuenta que la mantequilla tiene que estar pomada.<br />
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Lo mezclaremos todo con el robot o bien con una pala de madera si lo hacemos a mano.<br />
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Nos tiene que quedar una masa homogenea que podremos estirar en la mesa con facilidad.<br />
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En este caso se han hecho con un cortador redondo pero podéis aprovechar cualquiera que tengáis.<br />
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Pondremos un poco de azúcar moreno encima para decorar y podemos hornear directamente a 220ºC durante diez minutos. Pensad que sólo se tiene que fusionar el huevo y la mantequilla, todo lo demás esta cocido.<br />
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Espero que os gusten. No tienen que quedar ni crujientes ni secas.<br />
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Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com2tag:blogger.com,1999:blog-2338872169270125491.post-15629297482106606062012-10-12T11:41:00.001-07:002013-01-27T09:09:42.735-08:00Melindros<div class="separator" style="clear: both; text-align: center;">
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También llamados bizcochos de soletilla, estos pequeños bizcochitos, son ideales para tomar con un buen chocolate a la taza.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOXvvSz1i6Xvqhzm1a-cKOBuNMU4y9q2w3giBTLg2wNyPJg-8z4x_shI7dhHFG0KsvXSxZfxjQl5rNXJXx6OamOryzMBC3mPZ5wsCvS_5leFuGB5Ys-Mr3dJAZklF1r50k9gcpsfkHNs/s320/PA090080.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melindros</td></tr>
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<span style="font-size: large;">Ingredientes:</span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: blue;"><b>150g.</b></span> Yemas de huevo.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: blue;"><b> 70g.</b></span> Azúcar para batir con las yemas.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: blue;"><b>230g</b></span>. Claras de huevo.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: blue;"><b>180g</b></span>. Azúcar para montar las claras.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: blue;"><b>370g</b></span>. Harina floja.</span></span><br />
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Empezaremos montando las claras con su azúcar correspondiente.<br />
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Haremos un merengue consistente.<br />
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Después batiremos las yemas.<br />
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Y lo haremos hasta que blanqueen y dupliquen al menos su volumen inicial.<br />
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Seguidamente cogeremos las dos batidas que hemos hecho y las unificaremos mezclando con la mano.<br />
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Lo haremos con movimientos envolventes procurando que se nos baje lo menos posible.<br />
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Cuando esté a medio mezclar añadiremos la harina que previamente hemos tamizado.<br />
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Y terminaremos mezclando del todo hasta que la masa esté uniforme.<br />
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Ya podemos pasar a escudriñar la masa con una manga pastelera y boquilla grande lisa.<br />
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El papel de horno lo cortaremos en tiras iguales para que nos queden regulares y después espolvorearemos azúcar lustre por encima.<br />
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Ya podemos hornear y lo haremos a 220ºC diez minutos según horno y habiéndolo precalentado antes.<br />
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El resultado es excelente no os arrepentiréis del trabajo que cuesta hacerlos.<br />
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Si tenéis alguna pregunta que hacer no dudéis en hacérmela.<br />
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<br />Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com2tag:blogger.com,1999:blog-2338872169270125491.post-29081121039055004822012-10-03T14:14:00.000-07:002012-10-03T14:16:15.293-07:00Tarta de fondant de TintínEsta tarta ha sido para Bernat al que le encanta este cómic y por eso he personalizado su tarta de cumpleaños con los personajes principales "Tintín y Milú" y he añadido un elemento típico de Tintín en la luna como es el cohete rojo y blanco.<br />
Las dos figuras son de pasta de goma (fondant para modelar) totalmente comestible.<br />
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<a name='more'></a>El bizcocho es de vainilla y tiene dos capas finas de chocolate trufado.<br />
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<br />Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com0tag:blogger.com,1999:blog-2338872169270125491.post-39682336624428502962012-09-26T22:42:00.000-07:002013-01-27T09:11:18.705-08:00Bocaditos de coco<div class="separator" style="clear: both; text-align: center;">
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Entre merengues y galletas, muy ricos bocados para acompañar una sobremesa o merienda. Fáciles de hacer y cuando pruebas uno repites. <br />
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<span style="font-size: large;">Ingredientes:</span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="color: blue;"><b>100g</b></span> Claras de huevo.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: blue;"><b>100g </b></span> Coco rallado.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: blue;"><b> 30g </b></span> Almendra en polvo.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: blue;"><b>100g</b></span> Azúcar.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: blue;"><b> 50g</b></span> Harina.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> <span style="color: blue;"><b> 6g </b></span> Levadura química (impulsor tipo royal).</span></span><br />
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Tomaremos las claras, preferiblemente reposadas y frías de nevera y las montaremos junto con la mitad del azúcar hasta que nos queden duras.<br />
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Una vez montadas añadiremos todo el resto de ingredientes incluyendo la otra mitad del azúcar.<br />
Mezclaremos con un batidor con movimientos envolventes para que no se nos baje demasiado.<br />
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Ahora pasaremos a escudriñar con una manga pastelera y boquilla rizada sobre una bandeja de horno.<br />
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Después con un colador espolvorearemos azúcar lustre por encima.<br />
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Ya están listos para hornear a 200 Cº unos doce minutos dependiendo del horno.<br />
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Una vez fríos ya los podemos poner en una bandeja y servir, verdad que son fáciles de hacer?.<br />
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<br />Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com2tag:blogger.com,1999:blog-2338872169270125491.post-84497530139297253482012-09-25T06:27:00.000-07:002012-09-25T06:27:12.253-07:00Tarta de fondant carnaval<div class="separator" style="clear: both; text-align: center;">
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Para una fiesta temática. Caretas de carnaval. Motivos de flores y mariposas en pasta de goma.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjviuLvHg05EkdXPmswbhoPGUbCCPbecRGh2357MvmqIK8R9NOu9-tEYZ4ynQgzAIsLpFaWL_G1bz6vibHAF8IrRoX0JLnwiztolT72DhSs5unwHgQqV7s3ugHRXJ7xnGI43WU0mfdwvak/s1600/P9140033.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjviuLvHg05EkdXPmswbhoPGUbCCPbecRGh2357MvmqIK8R9NOu9-tEYZ4ynQgzAIsLpFaWL_G1bz6vibHAF8IrRoX0JLnwiztolT72DhSs5unwHgQqV7s3ugHRXJ7xnGI43WU0mfdwvak/s320/P9140033.JPG" width="320" /></a></div>
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El bizcocho es de vainilla y el relleno de chocolate trufado.<br />
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<br />Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com0tag:blogger.com,1999:blog-2338872169270125491.post-61276683690142661852012-09-10T07:47:00.000-07:002012-09-11T02:00:05.211-07:00Tarta de la Diada<div class="separator" style="clear: both; text-align: center;">
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Mañana es el día de la Diada de Catalunya y es costumbre en las pastelerías de esta comunidad autónoma hacer algún tipo de dulce que evoque esta fecha.<br />
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Me he decidido por una banda de crema catalana quemada con la senyera en la parte superior como motivo, espero que os guste.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLg8u2HaaCjI5vYKg6SHEBNqjYi0IdK1vcWjxuje7F4RWIWIDoexWCM_zs9wjBRj3960fKvwDKWIfyP_RJ3cXMXVQLuFqA9se0D0sWWDMq7Y3GqLn6VoE8LuDK51QvrycCO6unLMVrhwA/s1600/P9090019.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLg8u2HaaCjI5vYKg6SHEBNqjYi0IdK1vcWjxuje7F4RWIWIDoexWCM_zs9wjBRj3960fKvwDKWIfyP_RJ3cXMXVQLuFqA9se0D0sWWDMq7Y3GqLn6VoE8LuDK51QvrycCO6unLMVrhwA/s320/P9090019.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tarta de la Diada</td></tr>
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<span style="font-size: large;">Ingredientes :</span><br />
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1u. Plancha de bizcocho <a href="http://pasteleriaencasa.blogspot.com.es/search?q=brazo+de+gitano">(igual que el el brazo de gitano)</a><br />
1l. <a href="http://pasteleriaencasa.blogspot.com.es/2011/12/crema-pastelera.html"> Crema pastelera.</a><br />
Colorante alimentario en gel de color rojo y amarillo. <br />
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<a name='more'></a>Por un lado tenemos la plancha de bizcocho.<br />
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La cortaremos en tres tiras iguales y luego las tres por la mitad puesto que aprovecharemos para hacer dos tartas pequeñas.<br />
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Cortaremos dos cartones de bandeja de la misma medida para que nos sirvan de base.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIm2uWrH_axelbaOzMVkbTCaVMnvbSM0iBlcWCj5lFLZYK0LYmT9N5gh-e9FjEI-gTFr0WtybDMLohnXOtCDDkmsGxouW5Nqm2573jANd9mQZK4LyOi37-vnZBPPgt78_-4KdcF1J8zHU/s1600/P9090007.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIm2uWrH_axelbaOzMVkbTCaVMnvbSM0iBlcWCj5lFLZYK0LYmT9N5gh-e9FjEI-gTFr0WtybDMLohnXOtCDDkmsGxouW5Nqm2573jANd9mQZK4LyOi37-vnZBPPgt78_-4KdcF1J8zHU/s320/P9090007.JPG" width="320" /></a></div>
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Ahora cogeremos la crema y apartaremos dos partes pequeñas para añadir los colorantes y reservar para decorar en la parte superior al final.<br />
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La crema para el rojo y amarillo ha de ser poca como podéis ver.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCtMqp1vKJ-to4FIBbwEv3wuJu3JndoNqJlxGi8Ehc2CLJcN-T0P5zxaymC-HhN_Wn6Y3mZO3tz10q5G6IESbtyKYlOcEz8-t4y2uNx6fsQiS8VTFkbVV6MPm2w8IZsVdFY8Ffheps5iE/s1600/P9090006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCtMqp1vKJ-to4FIBbwEv3wuJu3JndoNqJlxGi8Ehc2CLJcN-T0P5zxaymC-HhN_Wn6Y3mZO3tz10q5G6IESbtyKYlOcEz8-t4y2uNx6fsQiS8VTFkbVV6MPm2w8IZsVdFY8Ffheps5iE/s320/P9090006.JPG" width="320" /></a></div>
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Ahora bañaremos bien de jarabe las planchas para que nos queden jugosas.<br />
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Y procedemos a ir rellenando las dos capas intermedias con la ayuda de una manga pastelera.<br />
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Luego con un soplete en este caso o bien con una plancha de quemar, tostaremos el azúcar que previamente habremos puesto encima de la crema.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9e9F1Cj-t9_BNJmAYz1rk03HZr-3CO_XCakrhMr_bHZXCImJtFf3xlP_hh_zT0fgxswtrGvCUha9KuwFr6IIW_HfsdbLTU3te0AYZPGVKgRlPe3WuLyekAo0Y0Z1enbQcaBqD6tEBxCc/s1600/P9090010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9e9F1Cj-t9_BNJmAYz1rk03HZr-3CO_XCakrhMr_bHZXCImJtFf3xlP_hh_zT0fgxswtrGvCUha9KuwFr6IIW_HfsdbLTU3te0AYZPGVKgRlPe3WuLyekAo0Y0Z1enbQcaBqD6tEBxCc/s320/P9090010.JPG" width="320" /></a></div>
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No hemos de quemar demasiado.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc7BA2xqlY9SDXHE2R7JGwWwL_zYHyhO0GxiTYRmR8p-gKsGk7IKF4o_jpb2GK6D4F6hBuZ8pFj6iXkj8QnD8qCZfp5NTTI8g61dVK-InCCYv1IlYYrdFJ46VjKOuzKCc9wsx3TlspN-w/s1600/P9090011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc7BA2xqlY9SDXHE2R7JGwWwL_zYHyhO0GxiTYRmR8p-gKsGk7IKF4o_jpb2GK6D4F6hBuZ8pFj6iXkj8QnD8qCZfp5NTTI8g61dVK-InCCYv1IlYYrdFJ46VjKOuzKCc9wsx3TlspN-w/s320/P9090011.JPG" width="320" /></a></div>
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Cuando ya tenemos las dos capas montadas sólo nos queda poner la tapa y repasar los lados.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMycBoRjgL9k4qr977L2rugrsyqWEymsgRdXcB1Xx5qqhbTSRre6oGaHGJ8aoP66PRQsC12uYKh0c2g4J6yUjdJv1UVgNlks6-l8o4Q7ZPUht7mgrgvEs8YpdURmxxWWPG13TvVlfCFzc/s1600/P9090012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMycBoRjgL9k4qr977L2rugrsyqWEymsgRdXcB1Xx5qqhbTSRre6oGaHGJ8aoP66PRQsC12uYKh0c2g4J6yUjdJv1UVgNlks6-l8o4Q7ZPUht7mgrgvEs8YpdURmxxWWPG13TvVlfCFzc/s320/P9090012.JPG" width="320" /></a></div>
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Los repasaremos con una paletina o espátula.<br />
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Ahora si que podemos decorar poniendo tiras rojas y amarillas (5 amarillas y 4 rojas).<br />
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Pondremos un ribete alrededor para dar mejor acabado al pastelito.<br />
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Lo pondremos en la bandeja más adecuada para presentarlo en la mesa el día onze de setembre.<br />
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Bona Diada i Visca Catalunya ¡¡¡<br />
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<br />Franciscohttp://www.blogger.com/profile/04160963948102304833noreply@blogger.com1