{"id":4508,"date":"2020-06-15T16:14:03","date_gmt":"2020-06-15T14:14:03","guid":{"rendered":"https:\/\/www.loliferrer.com\/?p=4508"},"modified":"2021-03-02T16:49:28","modified_gmt":"2021-03-02T15:49:28","slug":"tarta-selva-negra-con-aceite-de-oliva-virgen-extra-elegance-by-loli-ferrer-y-flor-de-sal-del-mediterraneo","status":"publish","type":"post","link":"https:\/\/www.loliferrer.com\/ca\/tarta-selva-negra-con-aceite-de-oliva-virgen-extra-elegance-by-loli-ferrer-y-flor-de-sal-del-mediterraneo\/","title":{"rendered":"PAST\u00cdS SELVA NEGRA D&#8217; OOVE I FLOR DE SAL"},"content":{"rendered":"<p>&nbsp;<\/p>\n<h2>PAST\u00cdS SELVA NEGRA D&#8217;OLI D&#8217;OLIVA VERGE EXTRA ELEGANCE BY L\u2019OLI FERRER I FLOR DE SAL DEL MEDITERRANI<\/h2>\n<p>En aquest post us presento un past\u00eds cl\u00e0ssic, past\u00eds selva negra, per\u00f2 sense utilitzar els ingredients cl\u00e0ssics de la recepta, he realitzat variacions en els ingredients i he afegit uns altres que no poden faltar en les nostres elaboracions com el nostre <a href=\"https:\/\/www.loliferrer.com\/ca\/producte\/packs-regal-gourmet\/elegance-barcelona-by-loli-ferrer-oli-doliva-verge-extra\/\">Oli d&#8217;oliva verge extra Elegance by L\u2019Oli Ferrer<\/a> i la Flor de Sal del Mediterrani L\u2019Oli Ferrer.<\/p>\n<p>La Flor de sal del Mediterrani que intensificar\u00e0 el sabor de les nostres postres, i el OOVE Elegance Barcelona de varietat arbequina, lleugerament dol\u00e7a que combina a la perfecci\u00f3 amb els pastissos que porten xocolata, a part de transmetre infinitat de matisos no modifica el gust propi de la resta dels ingredients.<\/p>\n<p>Sempre intentat aprofitar en les receptes de pastissos la fruita de temporada i aquesta ocasi\u00f3 han estat les cireres, utilitzant mat\u00e8ria primera de proximitat i de qualitat.<\/p>\n<p>Es pot realitzar qualsevol recepta de bescuit de xocolata que sigui esponj\u00f3s i que no quedi dens. En aquesta recepta m&#8217;he decantat per l&#8217;elaboraci\u00f3 d&#8217;un bescuit que queda molt tendre i si posteriorment li pinzellar-ho b\u00e9 amb el coulis de cireres tindreu una de les claus perqu\u00e8 el past\u00eds sigui un \u00e8xit.<\/p>\n<p>No \u00e9s un past\u00eds dif\u00edcil d&#8217;elaborar, per\u00f2 si labori\u00f3s, ja que hem de realitzar diferents preparacions. El m\u00e9s important \u00e9s organitzar-nos i preparar i pesar pr\u00e8viament els ingredients en petits recipients a temperatura ambient, aix\u00f2 us ajudar\u00e0 a l&#8217;elaboraci\u00f3 i al fet que la cuina no es converteixi en un camp de batalla.<\/p>\n<p>Us recomano realitzar el bescuit el dia anterior, o 2 dies abans, quan estigui fred tallar-ho amb una lira de rebosteria i pinzellar-ho amb el l\u00edquid del coulis de cireres fred, deixar reposar en la nevera durant 1 dia o 2 embolicat en paper film i acabar d\u2019emplenar amb la nata el mateix dia.<\/p>\n<p>&nbsp;<\/p>\n<h3><strong>Temps d&#8217;elaboraci\u00f3<\/strong><\/h3>\n<p>Preparaci\u00f3 45 minuts<\/p>\n<p>Forn 1 hora<\/p>\n<p>Decoraci\u00f3 45 minuts<\/p>\n<p>&nbsp;<\/p>\n<h3>Ingredients per a bescuit de xocolata<\/h3>\n<p>&nbsp;<\/p>\n<p>125 ml. de llet sencera<\/p>\n<p>80 ml. de buttermilk (75 de llet + 5 ml. de suc de llimona)<\/p>\n<p>125 gr. de xocolata negra de 70% cacau<\/p>\n<p>3 ous L<\/p>\n<p>80 gr. de mantega sense sal<\/p>\n<p>100 ml. d&#8217;<a href=\"https:\/\/www.loliferrer.com\/ca\/categoria-producte\/packs-regal-gourmet\/\">Oli d&#8217;oliva verge extra Elegance L\u2019Oli Ferrer<\/a><\/p>\n<p>250 gr. de sucre integral o panela (jo utilitzo panela)<\/p>\n<p>275 ml. de farina integral o d&#8217;espelta integral<\/p>\n<p>15 gr. de cacau pur en pols<\/p>\n<p>\u00bd Cullaradeta de bicarbonat s\u00f2dic<\/p>\n<p>10 gr.de llevat qu\u00edmic<\/p>\n<p>\u00bd Cullaradeta de <a href=\"https:\/\/www.loliferrer.com\/ca\/producte\/flor-sal\/flor-de-sal-del-mediterraneo\/\">Flor de Sal del Mediterrani L\u2019Oli Ferrer<\/a><\/p>\n<p>&nbsp;<\/p>\n<h3>Ingredients farcit<\/h3>\n<p><strong>Farcit<\/strong><\/p>\n<p><strong>Coulis de cireres<\/strong><\/p>\n<p>200 gr. Cireres<\/p>\n<p>100 Sucre<\/p>\n<p>2 cullerades d&#8217;aigua<\/p>\n<p>\u00bd suc de llimona<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Nata muntada<\/strong><\/p>\n<p>500 gr. Nata muntada de 35 gr. de mat\u00e8ria grassa<\/p>\n<p>Sucre glass<\/p>\n<p>Unes gotes de suc de llimona<\/p>\n<p>Unas gotas de zumo de lim\u00f3n<\/p>\n<h3>Ingredients decoraci\u00f3<\/h3>\n<p>Cireres fresques<\/p>\n<p>Nata muntada<\/p>\n<p>200 gr. de xocolata negra de qualitat (Encenalls i teules de xocolata)<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-4519 size-medium\" src=\"https:\/\/www.loliferrer.com\/wp-content\/uploads\/\/Ingredientes_PastelSelvaNegra_AOVe_Barcelona_LOliFerrer_Flordesaldelmediterr\u00e1neo-800x600.jpeg\" alt=\"OOVE_Elegance_Barcelona_L'OliFerrer_FlordeSal_Mediterr\u00e1neo\" width=\"800\" height=\"600\" \/><\/p>\n<p>&nbsp;<\/p>\n<h3>Elaboraci\u00f3 del bescuit<\/h3>\n<p>1.En primer lloc preescalfar el forn a 180\u00ba<\/p>\n<p>2.Untem amb mantega un motlle de 18 cm i 10 cm d&#8217;altura o uns 23 cm. i 7 cm d&#8217;altura.<\/p>\n<p>3.Elaborem la buttermilk amb 75 ml. de llet i 5 ml de suc de llimona, reservem uns 15 minuts perqu\u00e8 es facin grumolls.<\/p>\n<p>4.Col\u00b7loquem en un cass\u00f3 la xocolata trossejada, la mantega, la llet i la Flor de Sal del Mediterrani, deixem fondre a foc lent fins que es quedi una mescla homog\u00e8nia. Quan estigui temperada la mescla afegim la buttermilk.<\/p>\n<p>5.Preparem els ingredients secs, la farina tamisada, el cacau, el bicarbonat s\u00f2dic i el llevat i reservem.<\/p>\n<p>6.En la batedora amassadora o en un bol manualment batem els ous fins que dobleguin la seva mida i blanquegin, afegim el sucre i continuem batent uns 5 minuts, afegim l&#8217;oli d&#8217;oliva.<\/p>\n<p>7.Quan tot estigui integrat afegim la mescla de la xocolata amb la mantega, la llet, la Flor de Sal del Mediterrani i la buttermilk.<\/p>\n<p>8.Afegim a poc a poc els ingredients secs reservats.<\/p>\n<p>9.Col\u00b7loquem la massa en el motlle i el col\u00b7loquem en el centre de la reixeta en el forn. Depenent del motlle triat estar\u00e0 m\u00e9s o menys temps, si \u00e9s un motlle de 18 d&#8217;altura i 10 cm d&#8217;altura estar\u00e0 uns 60 minuts aproximadament, si el motlle \u00e9s de 23 cm d&#8217;altura i 7 cm d&#8217;altura, estar\u00e0 uns 45 minuts. Si repartim la massa en 3 motlles , enfornarem uns 25-30 minuts. Per a comprovar si el bescuit est\u00e0 llest, punxarem sempre en el centre.<\/p>\n<p>10.Traiem del forn i deixem refredar en el motlle durant uns 15 minuts i posteriorment deixem refredar sobre una reixeta.<\/p>\n<p>11.Deixar refredar, i quan aquest completament fred tallar amb la lira de rebosteria i pinzellar amb el l\u00edquid del coulis de cireres fred.<\/p>\n<h3><strong>Elaboraci\u00f3 del farcit<\/strong><\/h3>\n<p><strong>Elaboraci\u00f3 coulis cireres<\/strong><\/p>\n<p>Elaboraci\u00f3 coulis cireres<\/p>\n<p>Rentar les cireres, desossar-les, posar en un cass\u00f3 el sucre blanc, les cireres i el suc de llimona, i 2 cullerades d&#8217;aigua, deixar coure durant 15 minuts fins que la fruita estigui tova, triturar o deixar la fruita sencera per a notar la textura en el past\u00eds. El coulis sempre deixar refredar abans de col\u00b7locar en el bescuit.<\/p>\n<p>Tamb\u00e9 podeu realitzar aquest past\u00eds en una altra \u00e8poca encara que no sigui la temporada de les cireres i utilitzar cireres en alm\u00edvar per a emplenar el bescuit, per\u00f2 el resultat no ser\u00e0 el mateix.<\/p>\n<p><strong>Elaboraci\u00f3 de la nata muntada<\/strong><\/p>\n<p>Per a elaborar la nata, tenir-la ben freda pr\u00e8viament, col\u00b7locar les varetes i batre amb sucre glass i unes gotes de suc de llimona.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-4525\" src=\"https:\/\/www.loliferrer.com\/wp-content\/uploads\/\/PastelSelvanegra_Barcelona_Elegance_Aceitedeolivavirgenextra_ByLoliFerrer_Flordesal_Dediterr\u00e1neo-600x800.jpeg\" alt=\"\" width=\"600\" height=\"800\" srcset=\"https:\/\/www.loliferrer.com\/wp-content\/uploads\/PastelSelvanegra_Barcelona_Elegance_Aceitedeolivavirgenextra_ByLoliFerrer_Flordesal_Dediterr\u00e1neo-600x800.jpeg 600w, https:\/\/www.loliferrer.com\/wp-content\/uploads\/PastelSelvanegra_Barcelona_Elegance_Aceitedeolivavirgenextra_ByLoliFerrer_Flordesal_Dediterr\u00e1neo-510x680.jpeg 510w, https:\/\/www.loliferrer.com\/wp-content\/uploads\/PastelSelvanegra_Barcelona_Elegance_Aceitedeolivavirgenextra_ByLoliFerrer_Flordesal_Dediterr\u00e1neo.jpeg 768w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>&nbsp;<\/p>\n<h3><strong>Elaboraci\u00f3 de les\u00a0teules de xocolata<\/strong><\/h3>\n<p>Col\u00b7locar una safata o plat embolicat amb film transparent en el congelador durant una hora, treure&#8217;l en el moment just en el qual anem a fer la filigrana. Utilitzar una xocolata de qualitat i m\u00ednim del 62% de cacau, en aquesta ocasi\u00f3 he triat una xocolata del 70% de cacau. Com ja he comentat en alguna ocasi\u00f3 per a treballar b\u00e9 la xocolata \u00e9s ideal tenir un term\u00f2metre, si no tenim ens haurem de guiar per la vista.<\/p>\n<p>Pels que tenen term\u00f2metre la temperatura \u00e9s d&#8217;uns 55\u00b0 aproximadament.<\/p>\n<p>Removem durant uns minuts la xocolata, aconseguint que quedi brillant, retirem perqu\u00e8 vagi temperant i baixi la temperatura, hem d&#8217;obtenir uns 30\u00b0 aproximadament.<\/p>\n<p>Sobre un paper d&#8217;acetat o un paper de forn col\u00b7locat damunt de la safata del congelador estenem la xocolata temperada. Intentem donar-li forma doblegant el paper d&#8217;acetat agafant les puntes amb una pin\u00e7a. I si no tenim paper d&#8217;acetat quan la xocolata estigui freda donar-li forma amb un utensili de cuina, si ho fem amb les mans es quedaran els dits marcats en la xocolata. Podeu deixar volar la vostra creativitat i donar-li el vostre toc personal i si no us agrada el resultat, es pot arreglar f\u00e0cilment posant-lo a fondre la xocolata i volta a comen\u00e7ar\u2026.<\/p>\n<p>Si ens sembla molt complicat es poden fer simplement encenalls de xocolata per a decorar.<\/p>\n<h3><strong>Farciment<\/strong><\/h3>\n<p>L&#8217;endem\u00e0 emplenem cada part del bescuit amb ajuda d&#8217;una esp\u00e0tula amb la nata muntada, el bescuit ja estar\u00e0 xopat del l\u00edquid del coulis del dia anterior, una vegada estesa la nata muntada, col\u00b7loquem unes cireres confitades o en alm\u00edvar, deixant regalimar una mica de l\u00edquid, repetim l&#8217;operaci\u00f3 amb cada divisi\u00f3 del bescuit, en l&#8217;\u00faltima passem a decorar-lo, en aquesta ocasi\u00f3 unes cireres fresques, unes teules i encenalls de xocolata.<\/p>\n<p>Deixar fluir la vostra imaginaci\u00f3 i no deixareu de sorprendre els vostres convidats!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-4516\" src=\"https:\/\/www.loliferrer.com\/wp-content\/uploads\/\/Tartaselvanegra_AOVE_Elegance_Barcelona_FlordesaldelMediterr\u00e1neo_LOliFerrer.peg_-800x600.jpeg\" alt=\"OOVE_Elegance_Barcelona_loliferrer\" width=\"800\" height=\"600\" srcset=\"https:\/\/www.loliferrer.com\/wp-content\/uploads\/Tartaselvanegra_AOVE_Elegance_Barcelona_FlordesaldelMediterr\u00e1neo_LOliFerrer.peg_-800x600.jpeg 800w, https:\/\/www.loliferrer.com\/wp-content\/uploads\/Tartaselvanegra_AOVE_Elegance_Barcelona_FlordesaldelMediterr\u00e1neo_LOliFerrer.peg_-1050x788.jpeg 1050w, https:\/\/www.loliferrer.com\/wp-content\/uploads\/Tartaselvanegra_AOVE_Elegance_Barcelona_FlordesaldelMediterr\u00e1neo_LOliFerrer.peg_-768x576.jpeg 768w, https:\/\/www.loliferrer.com\/wp-content\/uploads\/Tartaselvanegra_AOVE_Elegance_Barcelona_FlordesaldelMediterr\u00e1neo_LOliFerrer.peg_-1536x1152.jpeg 1536w, https:\/\/www.loliferrer.com\/wp-content\/uploads\/Tartaselvanegra_AOVE_Elegance_Barcelona_FlordesaldelMediterr\u00e1neo_LOliFerrer.peg_-2048x1536.jpeg 2048w, https:\/\/www.loliferrer.com\/wp-content\/uploads\/Tartaselvanegra_AOVE_Elegance_Barcelona_FlordesaldelMediterr\u00e1neo_LOliFerrer.peg_-510x383.jpeg 510w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h3><strong>Origen del Past\u00eds Selva Negra<\/strong><\/h3>\n<p>\u00c9s un past\u00eds d&#8217;origen Alemany amb origen en el segle XVI, per\u00f2 \u00e9s a partir de 1930 que adquireix popularitat, deriva del nom Schwarzw\u00e4lderkirschotorte, que significa coca selva negra amb cireres, el nom evoca la foscor i el misteri d&#8217;una regi\u00f3 coneguda per les cireres agries amb la que s&#8217;obt\u00e9 el Kirsch. Durant per\u00edodes va ser un dels pastissos m\u00e9s populars d&#8217;Alemanya i \u00e9s considerat un cl\u00e0ssic de la seva gastronomia.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; PAST\u00cdS SELVA NEGRA D&#8217;OLI D&#8217;OLIVA VERGE EXTRA ELEGANCE BY L\u2019OLI FERRER I FLOR DE SAL DEL MEDITERRANI En aquest post us presento un past\u00eds cl\u00e0ssic, past\u00eds selva negra, per\u00f2 sense utilitzar els ingredients cl\u00e0ssics de la recepta, he realitzat variacions en els ingredients i he afegit uns altres que no poden faltar en les [&#8230;]\n","protected":false},"author":4,"featured_media":4514,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,188],"tags":[],"class_list":["post-4508","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-ca","category-receptes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>PAST\u00cdS SELVA NEGRA D&#039; 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