{"id":4522,"date":"2022-09-19T01:48:02","date_gmt":"2022-09-19T01:48:02","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=4522"},"modified":"2022-09-20T02:20:08","modified_gmt":"2022-09-20T02:20:08","slug":"semifrio-de-chocolate-con-praline-crujiente-y-bano-espejo","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/semifrio-de-chocolate-con-praline-crujiente-y-bano-espejo\/","title":{"rendered":"Semifrio de chocolate con pralin\u00e9 crujiente y ba\u00f1o espejo"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":8,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"class_list":["post-4522","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Semifrio de chocolate con pralin\u00e9 crujiente y ba\u00f1o espejo","url":"https:\/\/vimeo.com\/750569443","descripcion":"Composici\u00f3n: \r\n\t\t-  Mousse de chocolate \r\n\t\t-  Bizcocho Sacher\r\n\t\t-  Pillet\u00e9 feulletine\r\n\t\t-  Ba\u00f1o Espejo brillo congelaci\u00f3n \r\n","preparacion":"-  Mousse de chocolate \r\nHervir los 200gr de nata y agregarlos ala chocolate en gotas, una vez tengamos una ganache fina y sin grumos agregamos lentamente la nata semimontada y mezclamos con movimientos envolventes. Disponer en moldes y montar la tarta.\r\n\r\n-  Bizcocho Sacher\r\nMezclamos la mantequilla, az\u00facar lustre, yemas, y chocolate hasta que quede una mezcla homog\u00e9nea. A continuaci\u00f3n montamos las claras con el az\u00facar, una vez montado el merengue le incorporamos una parte a la mezcla anterior, junto con la harina y el impulsor previamente tamizados. Cuando la mezcla sea homog\u00e9nea lo a\u00f1adiremos al resto del merengue que ten\u00edamos reservado y lo mezclamos todo hasta que quede una mezcla uniforme. Lo cocemos en plancha a 180\u00ba C durante 20 minutos. \r\n\r\n-  Pillet\u00e9 feulletine\r\nMezclar el pralin\u00e9, la mantequilla derretida. Mezclar bien y a\u00f1adir el chocolate fundido y por \u00faltimo el paillet\u00e9. Extender sobre la plancha de bizcocho sacher, dejando una altura de medio cent\u00edmetro y cortar con cuchillo o corta pastas una plancha 2 cent\u00edmetros m\u00e1s estrecha que el borde de nuestro molde (si es un molde circular, la plancha ser\u00e1 circular, en forma de donut, igual\u2026). Enfriar en congelador.\r\n\r\nMontaje de la mousse:\r\nVerter la mousse en el molde hasta casi el borde, dejando la altura justa para cerrar con la plancha de bizcocho previamente enfriado en congelador. Dejaremos la cara del pralin\u00e9 mirando hacia dentro y fuera el bizcocho. Igualamos con la esp\u00e1tula de codo. Congelamos.\r\nLo ideal es hacer el d\u00eda de antes de verter el glaseado.\r\n\r\n-  Ba\u00f1o Espejo brillo congelaci\u00f3n \r\nCalentamos los ingredientes numero 1 hasta los 80 \u00baC a continuaci\u00f3n le a\u00f1adimos el cacao (2) mezcl\u00e1ndolo con t\u00farmix luego le a\u00f1adimos las hojas de gelatina (3) previamente remojadas una vez todo mezclado le a\u00f1adimos el agua fr\u00eda (4) y lo dejaremos reposar unas 24 h. Para usarlo solo hay que calentarlo en microondas.\r\n\r\n\r\n\r\n\r\n\r\n","ingredientes":"Ingredientes para la mousse\r\n400 gr. Chocolate 70%\r\n200gr. Nata hervida\r\n400 gr. Nata semimontada\r\n\r\n\r\nIngredientes para Bizcocho Sacher: \r\n120 gr. Mantequilla pomada\r\n100 gr. Az\u00facar lustre\r\n90 gr. Yemas\r\n190 gr. Chocolate negro 70 % min. \r\n120 gr. Harina floja \r\n3 gr. Impulsor \r\n180 gr. Claras \r\n100 gr. Az\u00facar \r\n\r\nIngredientes para Paillet\u00e9 feuilletine\r\n45 gr pralin\u00e9 de avellanas\r\n25 gr mantequilla \r\n45 gr chocolate con leche \r\n28 gr paillete (o barquillo troceado muy peque\u00f1o)\r\n\r\n\r\nIngredientes para Ba\u00f1o Espejo brillo congelaci\u00f3n:\r\n\r\n300 gr. Az\u00facar (1)\r\n50 gr. Agua (1)\r\n200 gr. Nata (1)\r\n100 gr. Cacao en polvo (2)\r\n9 gr. Hojas de gelatina (3)\r\n55 gr. Agua fr\u00eda (4)\r\n\r\n","utensilios":"Bandeja \r\nBoles\r\nEsp\u00e1tula de codo\r\nLenguas de silicona \r\nTerm\u00f3metro \r\nPapel Vegetal o guitarra \r\nTurbinadora de brazo\r\nMicroondas \r\nJarras de cocina\r\nMolde de silicona\r\nCongelador o abatidor\r\n","nombre_del_instructor":"David Pall\u00e1s","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/07\/c509d82c-36.jpg","producto":{"ID":2241,"post_author":"3","post_date":"2022-09-13 02:32:39","post_date_gmt":"2022-09-13 02:32:39","post_content":"contenido","post_title":"UNIVERSO DULCE","post_excerpt":"Un completo recorrido sobre \u201clo dulce\u201d destinado a los m\u00e1s golosos que no dejar\u00e1n de salivar desde el primer momento.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"universo-dulce","to_ping":"","pinged":"","post_modified":"2023-10-10 13:17:44","post_modified_gmt":"2023-10-10 13:17:44","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2241","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - 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