{"id":65530,"date":"2026-03-30T08:00:00","date_gmt":"2026-03-30T06:00:00","guid":{"rendered":"https:\/\/www.sosa.cat\/?post_type=receta&p=65530"},"modified":"2026-03-06T16:11:56","modified_gmt":"2026-03-06T15:11:56","slug":"brioche-alballana","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/ca\/receptes\/brioche-alballana\/","title":{"rendered":"Brioche Alballana"},"content":{"rendered":"\n

Hi ha receptes que neixen d’una ocasi\u00f3 especial i acaben sent molt m\u00e9s que aix\u00f2. El Brioix Alballana \u00e9s una d’elles. Creat per Lorena Criollo, xef pastissera i formadora de Valrhona,<\/em> aquest brioix es va concebre com una celebraci\u00f3 de la Pasqua 2026: <\/strong>una pe\u00e7a de brioixeria de temporada on la t\u00e8cnica i el sabor es fonen en cada capa, en cada tall, en cada mossegada. <\/p>\n\n

Vainilla, avellana torrada i albercoc. Una tr\u00edada de sabors que es converteix en una declaraci\u00f3 d’intencions sobre el que la pastisseria moderna \u00e9s capa\u00e7 de fer quan la t\u00e8cnica est\u00e0 al servei del sabor. <\/p>\n\n

L’\u00e0nima de la pe\u00e7a: un brioix de vainilla<\/h2>\n\n

La base de tot \u00e9s el brioix<\/strong>. I un brioix de vainilla ben executat \u00e9s, en si mateix, una obra mestra d’equilibri: massa tendra, fullada en textura, amb aquest perfum c\u00e0lid i profund que nom\u00e9s la vainilla de qualitat pot donar. \u00c9s el punt de partida perfecte per a una pe\u00e7a de Pasqua que busca evocar calidesa, celebraci\u00f3 i record. <\/p>\n\n

Estructura de la nougatine d’avellana<\/h2>\n\n
\n
\n

Un dels elements m\u00e9s singulars del Brioix Alballana<\/strong> \u00e9s la seva nougatine d’avellana.<\/em> La nougatine \u00e9s un cl\u00e0ssic de la confiteria francesa \u2014una barreja de caramel i fruita seca que, una vegada estesa i refredada, ofereix aquest cruixit inconfusible i brillant que tant sedueix en la pastisseria d’alta gamma.Per\u00f2 integrar una nougatine en una pe\u00e7a de brioixeria planteja un repte t\u00e8cnic gens menor: aconseguir que la barreja es distribueixi de manera homog\u00e8nia, que no se separi durant la cocci\u00f3 i que mantingui la seva estructura sense perdre la seva identitat.<\/p>\n\n\n\n

La soluci\u00f3 arriba de la m\u00e0 de la Pectina NH<\/strong>La Pectina NH<\/a> \u00e9s un gelificant d’origen natural \u2014derivat de la pell dels c\u00edtrics\u2014 especialment valorat en pastisseria per la seva capacitat de crear gels ferms, brillants i perfectament homogenis en mitjans fruiters i ensucrats. El seu gran avantatge \u00e9s la seva termoreversibilitat: pot escalfar-se, gelificar-se i tornar a escalfar-se sense perdre les seves propietats, cosa que la converteix en un aliat de precisi\u00f3 en elaboracions que passaran pel forn. <\/p>\n<\/div>\n\n\n\n

\n
\"\"<\/figure>\n<\/div>\n<\/div>\n\n

En aquesta nougatine, la Pectina NH actua com a aglutinant: garanteix que els ingredients quedin perfectament integrats, que la barreja no es disgregui en cocci\u00f3 i que el resultat final sigui una nougatine que mant\u00e9 la seva forma, la seva cohesi\u00f3 i el seu cruixit caracter\u00edstic. <\/p>\n\n

El farcit d’albercoc: frescor fruital que sobreviu a la calor<\/h3>\n\n

L’albercoc aporta al Brioix Alballana aquest contrapunt \u00e0cid i afruitat que equilibra la riquesa de la vainilla i el torrat de l’avellana. Per\u00f2 incorporar un farcit de fruita en una pe\u00e7a que va al forn implica un dels majors desafiaments de la pastisseria t\u00e8cnica: aconseguir que la fruita no perdi la seva textura, el seu sabor ni la seva pres\u00e8ncia sota la calor. <\/p>\n\n

Aqu\u00ed entra en escena la Goma Gellan,<\/a> probablement el texturitzant m\u00e9s sorprenent per a aquells que el descobreixen per primera vegada. La Goma Gellan \u00e9s un gelificant d’origen vegetal, amb una textura similar a l’agar-agar per\u00f2 amb una propietat que el fa \u00fanic en la seva categoria: resisteix temperatures de cocci\u00f3<\/strong> sense perdre la seva estructura de gel. Mentre que la majoria de gelatines es fonen a la calor, la Goma Gellan mant\u00e9 la seva fermesa fins i tot dins del forn, cosa que permet crear farcits fornejables que conserven intactes la seva forma, la seva hidrataci\u00f3 i tota la intensitat del sabor original. <\/p>\n\n

<\/p>\n","protected":false},"featured_media":65502,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"receta-categorias":[983],"especialidad":[990],"tecnica-y-aplicacion":[991,989],"class_list":["post-65530","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-texturitzants","especialidad-pastisseria","tecnica-y-aplicacion-pa-de-pessic","tecnica-y-aplicacion-cremes"],"acf":[],"yoast_head":"\nBrioche Alballana - Sosa<\/title>\n<meta name=\"description\" content=\"El brioix d'albercoc \u00e9s una recepta de temporada per a la Pasqua on la brioixeria contempor\u00e0nia t\u00e9 molt m\u00e9s a dir quan es recolza en ingredients t\u00e8cnics.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/ca\/receptes\/brioche-alballana\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brioche Alballana - Sosa\" \/>\n<meta property=\"og:description\" content=\"El brioix d'albercoc \u00e9s una recepta de temporada per a la Pasqua on la brioixeria contempor\u00e0nia t\u00e9 molt m\u00e9s a dir quan es recolza en ingredients t\u00e8cnics.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.sosa.cat\/ca\/receptes\/brioche-alballana\/\" \/>\n<meta property=\"og:site_name\" content=\"Sosa\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/SosaIngredients\/\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/brioche-albaricoque-sosa.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1080\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Temps estimat de lectura\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minut\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.sosa.cat\/ca\/receptes\/brioche-alballana\/\",\"url\":\"https:\/\/www.sosa.cat\/ca\/receptes\/brioche-alballana\/\",\"name\":\"Brioche Alballana - Sosa\",\"isPartOf\":{\"@id\":\"https:\/\/www.sosa.cat\/ca\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.sosa.cat\/ca\/receptes\/brioche-alballana\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.sosa.cat\/ca\/receptes\/brioche-alballana\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/brioche-albaricoque-sosa.png\",\"datePublished\":\"2026-03-30T06:00:00+00:00\",\"description\":\"El brioix d'albercoc \u00e9s una recepta de temporada per a la Pasqua on la brioixeria contempor\u00e0nia t\u00e9 molt m\u00e9s a dir quan es recolza en ingredients t\u00e8cnics.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.sosa.cat\/ca\/receptes\/brioche-alballana\/#breadcrumb\"},\"inLanguage\":\"ca\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.sosa.cat\/ca\/receptes\/brioche-alballana\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"ca\",\"@id\":\"https:\/\/www.sosa.cat\/ca\/receptes\/brioche-alballana\/#primaryimage\",\"url\":\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/brioche-albaricoque-sosa.png\",\"contentUrl\":\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/brioche-albaricoque-sosa.png\",\"width\":1080,\"height\":1080},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.sosa.cat\/ca\/receptes\/brioche-alballana\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Inici\",\"item\":\"https:\/\/www.sosa.cat\/ca\/inici\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Receptes\",\"item\":\"https:\/\/www.sosa.cat\/ca\/receptes\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Texturitzants\",\"item\":\"https:\/\/www.sosa.cat\/ca\/receta-categorias\/texturitzants\/\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"Brioche Alballana\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.sosa.cat\/ca\/#website\",\"url\":\"https:\/\/www.sosa.cat\/ca\/\",\"name\":\"Sosa Ingredients\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/www.sosa.cat\/ca\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.sosa.cat\/ca\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"ca\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.sosa.cat\/ca\/#organization\",\"name\":\"SOSA\",\"url\":\"https:\/\/www.sosa.cat\/ca\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"ca\",\"@id\":\"https:\/\/www.sosa.cat\/ca\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/11\/logo_sosa_big.png\",\"contentUrl\":\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/11\/logo_sosa_big.png\",\"width\":258,\"height\":260,\"caption\":\"SOSA\"},\"image\":{\"@id\":\"https:\/\/www.sosa.cat\/ca\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/SosaIngredients\/\",\"https:\/\/www.instagram.com\/sosaingredients\/\",\"https:\/\/www.youtube.com\/SosaIngredients\",\"https:\/\/www.linkedin.com\/company\/sosa-ingredients\/\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Brioche Alballana - Sosa","description":"El brioix d'albercoc \u00e9s una recepta de temporada per a la Pasqua on la brioixeria contempor\u00e0nia t\u00e9 molt m\u00e9s a dir quan es recolza en ingredients t\u00e8cnics.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.sosa.cat\/ca\/receptes\/brioche-alballana\/","og_locale":"ca_ES","og_type":"article","og_title":"Brioche Alballana - Sosa","og_description":"El brioix d'albercoc \u00e9s una recepta de temporada per a la Pasqua on la brioixeria contempor\u00e0nia t\u00e9 molt m\u00e9s a dir quan es recolza en ingredients t\u00e8cnics.","og_url":"https:\/\/www.sosa.cat\/ca\/receptes\/brioche-alballana\/","og_site_name":"Sosa","article_publisher":"https:\/\/www.facebook.com\/SosaIngredients\/","og_image":[{"width":1080,"height":1080,"url":"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/brioche-albaricoque-sosa.png","type":"image\/png"}],"twitter_card":"summary_large_image","twitter_misc":{"Temps estimat de lectura":"3 minut"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.sosa.cat\/ca\/receptes\/brioche-alballana\/","url":"https:\/\/www.sosa.cat\/ca\/receptes\/brioche-alballana\/","name":"Brioche Alballana - Sosa","isPartOf":{"@id":"https:\/\/www.sosa.cat\/ca\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.sosa.cat\/ca\/receptes\/brioche-alballana\/#primaryimage"},"image":{"@id":"https:\/\/www.sosa.cat\/ca\/receptes\/brioche-alballana\/#primaryimage"},"thumbnailUrl":"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/brioche-albaricoque-sosa.png","datePublished":"2026-03-30T06:00:00+00:00","description":"El brioix d'albercoc \u00e9s una recepta de temporada per a la Pasqua on la brioixeria contempor\u00e0nia t\u00e9 molt m\u00e9s a dir quan es recolza en ingredients t\u00e8cnics.","breadcrumb":{"@id":"https:\/\/www.sosa.cat\/ca\/receptes\/brioche-alballana\/#breadcrumb"},"inLanguage":"ca","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.sosa.cat\/ca\/receptes\/brioche-alballana\/"]}]},{"@type":"ImageObject","inLanguage":"ca","@id":"https:\/\/www.sosa.cat\/ca\/receptes\/brioche-alballana\/#primaryimage","url":"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/brioche-albaricoque-sosa.png","contentUrl":"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/brioche-albaricoque-sosa.png","width":1080,"height":1080},{"@type":"BreadcrumbList","@id":"https:\/\/www.sosa.cat\/ca\/receptes\/brioche-alballana\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Inici","item":"https:\/\/www.sosa.cat\/ca\/inici\/"},{"@type":"ListItem","position":2,"name":"Receptes","item":"https:\/\/www.sosa.cat\/ca\/receptes\/"},{"@type":"ListItem","position":3,"name":"Texturitzants","item":"https:\/\/www.sosa.cat\/ca\/receta-categorias\/texturitzants\/"},{"@type":"ListItem","position":4,"name":"Brioche Alballana"}]},{"@type":"WebSite","@id":"https:\/\/www.sosa.cat\/ca\/#website","url":"https:\/\/www.sosa.cat\/ca\/","name":"Sosa Ingredients","description":"","publisher":{"@id":"https:\/\/www.sosa.cat\/ca\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.sosa.cat\/ca\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"ca"},{"@type":"Organization","@id":"https:\/\/www.sosa.cat\/ca\/#organization","name":"SOSA","url":"https:\/\/www.sosa.cat\/ca\/","logo":{"@type":"ImageObject","inLanguage":"ca","@id":"https:\/\/www.sosa.cat\/ca\/#\/schema\/logo\/image\/","url":"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/11\/logo_sosa_big.png","contentUrl":"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/11\/logo_sosa_big.png","width":258,"height":260,"caption":"SOSA"},"image":{"@id":"https:\/\/www.sosa.cat\/ca\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/SosaIngredients\/","https:\/\/www.instagram.com\/sosaingredients\/","https:\/\/www.youtube.com\/SosaIngredients","https:\/\/www.linkedin.com\/company\/sosa-ingredients\/"]}]}},"_links":{"self":[{"href":"https:\/\/www.sosa.cat\/ca\/wp-json\/wp\/v2\/receta\/65530","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sosa.cat\/ca\/wp-json\/wp\/v2\/receta"}],"about":[{"href":"https:\/\/www.sosa.cat\/ca\/wp-json\/wp\/v2\/types\/receta"}],"version-history":[{"count":1,"href":"https:\/\/www.sosa.cat\/ca\/wp-json\/wp\/v2\/receta\/65530\/revisions"}],"predecessor-version":[{"id":65531,"href":"https:\/\/www.sosa.cat\/ca\/wp-json\/wp\/v2\/receta\/65530\/revisions\/65531"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sosa.cat\/ca\/wp-json\/wp\/v2\/media\/65502"}],"wp:attachment":[{"href":"https:\/\/www.sosa.cat\/ca\/wp-json\/wp\/v2\/media?parent=65530"}],"wp:term":[{"taxonomy":"receta-categorias","embeddable":true,"href":"https:\/\/www.sosa.cat\/ca\/wp-json\/wp\/v2\/receta-categorias?post=65530"},{"taxonomy":"especialidad","embeddable":true,"href":"https:\/\/www.sosa.cat\/ca\/wp-json\/wp\/v2\/especialidad?post=65530"},{"taxonomy":"tecnica-y-aplicacion","embeddable":true,"href":"https:\/\/www.sosa.cat\/ca\/wp-json\/wp\/v2\/tecnica-y-aplicacion?post=65530"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}