{"id":2406,"date":"2022-09-13T06:00:00","date_gmt":"2022-09-13T04:00:00","guid":{"rendered":"https:\/\/cieib.es\/?p=2406"},"modified":"2022-09-09T12:43:36","modified_gmt":"2022-09-09T10:43:36","slug":"adsasdasd","status":"publish","type":"post","link":"https:\/\/cieib.es\/?p=2406","title":{"rendered":"Ciclisme i pastisseria: past\u00eds Par\u00eds-Brest"},"content":{"rendered":"\n

(Dedicat a Marga Nicolau Pocov\u00ed<\/strong> en el seu aniversari)<\/em><\/p>\n\n\n\n

El seu nom t\u00e9 l’origen en la cursa de bicicletes que unia les dues ciutats franceses -separades per 1.200 km<\/strong>– i que es disput\u00e0 per primera vegada el 1891. El periodista Pierre Giffard<\/strong> (Fran\u00e7a, 1853-1922), redactor de Le Petit Journal<\/strong>, li atorg\u00e0 el seu nom quan un pastisser va decidir elaborar simulant la roda d’una bicicleta en honor a la cursa.
En resum, podem dir que es tracta d’un past\u00eds de pasta choux<\/strong> -com la que utilitzam en fer pals de Jacob, profiterols o eclairs, farcida de crema Par\u00eds-Brest (o muselina) que s’elabora a base de crema pastissera<\/strong> i pralin\u00e9 d’avellana<\/strong>, adornada amb ametlla laminada torrada. <\/p>\n\n\n\n

Per la seva forma, \u00e9s rodona, buida al mig -recordant la roda d’una bicicleta- i xapada pel mig on s’hi disposa l’esmentat farciment. Per si vos ve de gust, aportarem la recepta a continuaci\u00f3 i una fotografia suggeriment de presentaci\u00f3 -com diuen els tractats de cuina- Bon profit!
<\/p>\n\n\n\n

PAST\u00cdS PAR\u00cdS-BREST<\/strong> <\/p>\n\n\n\n

(Dificultat: mitjana\/ alta; temps d’elaboraci\u00f3: 90 minuts; comensals: 4 persones)<\/p>\n\n\n\n

Per a la pasta Choux                  Per a la crema Par\u00eds-Brest<\/strong>
250 ml aigua                                1 litre llet
150 g farina                               125 g sucre
125 g mantega                             4 vermells d’ou
3 a 4 ous                                   50 g farina
                                            Ess\u00e8ncia de vainilla
                                             250 g mantega sense sal
                                            125 g pralin\u00e9 d’ametlles
Elaboraci\u00f3<\/strong>
Pasta Choux: Bulliu l’aigua amb la mantega. Afegir tota la farina de cop i batre fins que es desprengui de les parets, retirar del foc. Refredar uns minuts i afegir els ous a poc a poc batent for\u00e7a. Col\u00b7loqueu la pasta choux en una m\u00e0niga pastissera i untar de mantega 2 c\u00e8rcols, un de 18 cm i l’altre de 16 cm de di\u00e0metre. Col\u00b7loqueu tots dos c\u00e8rcols en una llauna per enfornar pr\u00e8viament untada de mantega. Col\u00b7locar una corona de pasta choux a l’interior de cada c\u00e8rcol, despr\u00e9s una segona unida a la primera i finalment una tercera a sobre i al mig de les dues. Enfornar a 180\u00baC per 25 a 30 minuts o fins que la pasta tingui un color daurat.

Per el pralin\u00e9: Peleu les ametlles i picar-les a fi de qu\u00e8 quedin talls irregulars. Col\u00b7loqueu en una cassola l’aigua, el sucre i les ametlles. Col\u00b7locar a foc mitj\u00e0 fins que l’aigua s’evapori, el sucre cristal\u00b7litzi i caramel\u00b7litzi. Deixeu-ho refredar sobre una llauna de forn.

Per a la Crema Par\u00eds-Brest: Realitzar una crema pastissera (escalfar la llet en una cassola, batre els vermells d’ou en un altre recipient amb el sucre a punt crema i incorporar la farina, barrejar fins a homogene\u00eftzar i afegir la meitat de la llet t\u00e8bia, dissoldre i col\u00b7locar-ho tot novament a la mateixa cassola i a foc mitj\u00e0, bateu constantment fins que la barregi espesseixi, retirar del foc, afegir l’ess\u00e8ncia de vainilla i colar). Incorpora la meitat de la mantega quan la crema pastissera estigui calenta. Deixar refredar i despr\u00e9s incorporar l’altra meitat de la mantega a temperatura ambient utilitzant una batedora el\u00e8ctrica, fins que es formi la crema. Incorporeu-hi el pralin\u00e9 amb una esp\u00e0tula.

Muntatge: Tallar al mig la pasta choux i retirar l’exc\u00e9s de molla. Col\u00b7locar la crema Par\u00eds-Brest en una m\u00e0niga pastissera i emplenar la base de la pasta.
Cobrir amb l’altra meitat de la pasta i escampar-hi sucre m\u00f2lta. Refrigerar 2 hores abans de servir. (CIEIB)<\/p>\n\n\n\n

\n
\"\"
Pensar en la seva ingesta una vegada finalitzada la cursa ha de motivar a propis i estranys.<\/figcaption><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"

(Dedicat a Marga Nicolau Pocov\u00ed en el seu aniversari) El seu nom t\u00e9 l’origen en la cursa de bicicletes que unia les dues ciutats franceses -separades per 1.200 km– i que es disput\u00e0 per primera vegada el 1891. El periodista Pierre Giffard (Fran\u00e7a, 1853-1922), redactor de Le Petit Journal, li atorg\u00e0 el seu nom quan<\/p>\n

Read More<\/a><\/div>","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,75],"tags":[],"class_list":["post-2406","post","type-post","status-publish","format-standard","hentry","category-ciclisme","category-gastronomia"],"yoast_head":"\nCiclisme i pastisseria: past\u00eds Par\u00eds-Brest - Centre d\u2019Interpretaci\u00f3 de l\u2019Esport de les Illes Balears<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cieib.es\/?p=2406\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ciclisme i pastisseria: past\u00eds Par\u00eds-Brest - Centre d\u2019Interpretaci\u00f3 de l\u2019Esport de les Illes Balears\" \/>\n<meta property=\"og:description\" content=\"(Dedicat a Marga Nicolau Pocov\u00ed en el seu aniversari) El seu nom t\u00e9 l’origen en la cursa de bicicletes que unia les dues ciutats franceses -separades per 1.200 km– i que es disput\u00e0 per primera vegada el 1891. 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