{"id":72973,"date":"2026-10-05T10:08:50","date_gmt":"2026-10-05T08:08:50","guid":{"rendered":"https:\/\/www.sosa.cat\/?post_type=receta&#038;p=72973"},"modified":"2026-10-05T10:08:50","modified_gmt":"2026-10-05T08:08:50","slug":"paris-brest-2-0","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/ca\/receptes\/paris-brest-2-0\/","title":{"rendered":"Paris Brest 2.0"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Hi ha postres que hom no s\u2019atreveix a tocar. El <strong>Paris-Brest<\/strong> n\u2019\u00e9s un: pralin\u00e9, avellana i pasta <em>choux<\/em>, una f\u00f3rmula tan perfecta que qualsevol intervenci\u00f3 sembla una tra\u00efci\u00f3. I, tanmateix, \u00e9s precisament el seu car\u00e0cter ic\u00f2nic el que el converteix en el millor candidat per a una relectura t\u00e8cnica.<\/p>\n\n<p class=\"wp-block-paragraph\">Aquest Paris-Brest 2.0 \u00e9s obra de Jean Sivieude, t\u00e8cnic de Sosa Ingredients, i ha estat desenvolupat en exclusiva per a la revista <strong>DPAS 517<\/strong><em><\/em><em><\/em>com una de les tres receptes signades per ell. El seu punt de partida no va ser la innovaci\u00f3 per la innovaci\u00f3, sin\u00f3 una cosa molt m\u00e9s personal:<br\/>Proporcione sus comentarios sobre BizChat<\/p>\n\n<p class=\"has-background wp-block-paragraph\" style=\"background-color:#f0ddd3\">\u201c\u00c9s les meves postres preferides. Vaig voler conservar els seus tres marcadors essencials \u2014pralin\u00e9, avellana i pasta <em>choux<\/em>\u2014, per\u00f2 alleugerint-lo. Menys sucre, m\u00e9s digestiu, per\u00f2 igual de llaminer. Una crema mousseline lleugera, un pralin\u00e9 suau elaborat amb trehalosa i una pasta choux cruixent.\" \u2014 <em>Jean Sivieude.<br\/><\/em><\/p>\n\n<h2 class=\"wp-block-heading\">Crema mousseline lleugera amb Gelcrem Calent<\/h2>\n\n<p class=\"wp-block-paragraph\">El cor t\u00e8cnic d\u2019aquesta reinterpretaci\u00f3 \u00e9s a la crema mousseline. En la seva versi\u00f3 cl\u00e0ssica, la mousseline \u00e9s una crema pastissera enriquida amb una quantitat considerable de mantega: untuosa, llaminera i absolutament deliciosa, per\u00f2 tamb\u00e9 feixuga, especialment en unes postres que ja incorporen pralin\u00e9 i pasta choux.<br\/><\/p>\n\n<p class=\"wp-block-paragraph\">Aqu\u00ed \u00e9s on entra <a href=\"https:\/\/www.sosa.cat\/ca\/producte\/gelcrem-calent\/\" data-type=\"link\" data-id=\"https:\/\/www.sosa.cat\/producto\/gelcrem-caliente\/\" target=\"_blank\" rel=\"noreferrer noopener\">Gelcrem Calent<\/a>, el nostre mid\u00f3 natiu funcional d\u2019etiqueta neta. En aportar estructura i cos a la crema mitjan\u00e7ant la seva capacitat espessidora, permet reduir significativament la proporci\u00f3 de mantega sense que la mousseline perdi la seva untuositat caracter\u00edstica ni el seu comportament a m\u00e0nega.<\/p>\n\n<p class=\"wp-block-paragraph\">Les conseq\u00fc\u00e8ncies t\u00e8cniques s\u00f3n directes:<strong> una crema m\u00e9s lleugera en boca, m\u00e9s digestiva, que no satura el paladar<\/strong> i que deixa espai perqu\u00e8 el pralin\u00e9 i l\u2019avellana s\u2019expressin amb claredat. I, a difer\u00e8ncia d\u2019altres espessidors, el Gelcrem Caliente no aporta sabor propi ni genera textures pastoses, de manera que la mousseline mant\u00e9 aquella sedositat neta que defineix una bona crema de pastisseria.<\/p>\n\n<h2 class=\"wp-block-heading\">Pralin\u00e9 suau amb Trehalosa<\/h2>\n\n<p class=\"wp-block-paragraph\">El segon eix de l\u2019alleugeriment \u00e9s al pralin\u00e9. La incorporaci\u00f3 de <a href=\"https:\/\/www.sosa.cat\/ca\/producte\/trehalosa\/\" data-type=\"link\" data-id=\"https:\/\/www.sosa.cat\/producto\/trehalosa\/\" target=\"_blank\" rel=\"noreferrer noopener\">trehalosa<\/a> \u2014un sucre de baix poder edulcorant\u2014 permet reduir la percepci\u00f3 de dol\u00e7or sense alterar l\u2019estructura ni l\u2019equilibri t\u00e8cnic de l\u2019elaboraci\u00f3. El pralin\u00e9 mant\u00e9 tota la seva intensitat d\u2019avellana, per\u00f2 amb un perfil menys ensucrat que deixa emergir el car\u00e0cter del fruit sec.<\/p>\n\n<h2 class=\"wp-block-heading\">Pasta choux cruixent<\/h2>\n\n<p class=\"wp-block-paragraph\">Tancant el conjunt, la pasta choux treballada per mantenir el cruixent: aquella textura que contrasta amb la cremositat de la mousseline i que \u00e9s, en gran part, el que defineix l\u2019experi\u00e8ncia de menjar un Paris-Brest.<\/p>\n\n<h3 class=\"wp-block-heading\">Alleugerir no \u00e9s restar.<\/h3>\n\n<p class=\"wp-block-paragraph\">El resultat \u00e9s un <strong>Paris-Brest<\/strong> reconeixible en tots els seus marcadors \u2014ning\u00fa dubtaria de quines postres est\u00e0 menjant\u2014 per\u00f2 amb una lectura contempor\u00e0nia: menys sucre, menys greix, m\u00e9s digestiu. Igual de llaminer, per\u00f2 pensat per al paladar actual i per a un final d\u2019\u00e0pat que no vol pesar.<\/p>\n\n<p class=\"wp-block-paragraph\">Perqu\u00e8 alleugerir un cl\u00e0ssic no consisteix a treure-li coses. Consisteix a entendre qu\u00e8 \u00e9s el que realment fa que sigui el que \u00e9s, i trobar la t\u00e8cnica que permeti sostenir-lo amb menys.<\/p>\n","protected":false},"featured_media":73009,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[1221],"receta-categorias":[1001,983],"especialidad":[990],"tecnica-y-aplicacion":[989,999],"receta-dificultad":[1254],"receta-propiedades":[1262],"class_list":["post-72973","receta","type-receta","status-publish","has-post-thumbnail","hentry","autor-receta-sosa-3","receta-categorias-fruits-secs-ca","receta-categorias-texturitzants","especialidad-pastisseria","tecnica-y-aplicacion-cremes","tecnica-y-aplicacion-cruixents","receta-dificultad-avancat","receta-propiedades-menys-sucre"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Paris Brest 2.0 - Sosa<\/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:\/\/www.sosa.cat\/ca\/receptes\/paris-brest-2-0\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Paris Brest 2.0 - Sosa\" \/>\n<meta property=\"og:description\" content=\"Hi ha postres que hom no s\u2019atreveix a tocar. El Paris-Brest n\u2019\u00e9s un: pralin\u00e9, avellana i pasta choux, una f\u00f3rmula tan perfecta que qualsevol intervenci\u00f3 sembla una tra\u00efci\u00f3. I, tanmateix, \u00e9s precisament el seu car\u00e0cter ic\u00f2nic el que el converteix en el millor candidat per a una relectura t\u00e8cnica. 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