{"id":12580,"date":"2023-12-18T05:05:00","date_gmt":"2023-12-18T04:05:00","guid":{"rendered":"https:\/\/sosa.several.studio\/receta\/wprm-buche-de-neules\/"},"modified":"2026-04-22T14:25:05","modified_gmt":"2026-04-22T12:25:05","slug":"buche-de-neulas","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/fr\/recettes\/buche-de-neulas\/","title":{"rendered":"B\u00fbche de Neulas"},"content":{"rendered":"\n

Dans le monde de la p\u00e2tisserie, la cr\u00e9ativit\u00e9 et l’innovation sont des ingr\u00e9dients essentiels pour \u00e9laborer des desserts exceptionnels. \u00c0 cette occasion, l’un de nos \u00e9minents techniciens de Sosa Ingredients\u00a0:<\/strong> Jean Sivideu\u00a0; nous surprend avec une cr\u00e9ation de No\u00ebl o\u00f9 il rend hommage \u00e0 l’un des ingr\u00e9dients qui a marqu\u00e9 notre entreprise pendant de nombreuses ann\u00e9es\u00a0: les neulas. Ce dessert fusionne la tradition catalane avec l’\u00e9l\u00e9gance de la p\u00e2tisserie fran\u00e7aise dans une b\u00fbche de No\u00ebl qui deviendra le centre d’attention sur la table. <\/p>\n\n

Cette recette fait partie d’un livret de recettes que nous avons intitul\u00e9 \u00ab\u00a0Nos recettes de No\u00ebl<\/span><\/strong> et qui peut \u00eatre t\u00e9l\u00e9charg\u00e9 \u00e0 partir du lien suivant<\/p>\n\n

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T\u00c9L\u00c9CHARGER NOS RECETTES DE NO\u00cbL<\/a><\/div>\n<\/div>\n\n

Hommage \u00e0 la Catalogne<\/h2>\n\n

L’histoire de Sosa Ingredients a commenc\u00e9 avec les neulas, le premier ingr\u00e9dient que nous avons fabriqu\u00e9 et distribu\u00e9. Jean Sivideu, avec un profond respect pour ces valeurs, a imagin\u00e9 une b\u00fbche de No\u00ebl en forme de fagot de neulas. Cette forme traditionnelle est plac\u00e9e sur la table apr\u00e8s le repas de No\u00ebl, pendant le caf\u00e9, pour \u00eatre partag\u00e9e. Ainsi, l’esprit de l’entreprise et l’environnement catalan se fusionnent dans une d\u00e9licieuse cr\u00e9ation. <\/p>\n\n

Les ingr\u00e9dients cl\u00e9s<\/h3>\n\n

Le go\u00fbt des neules est l’essence m\u00eame de cette B\u00fbche, \u00e9voquant les souvenirs des p\u00e2tisseries catalanes. De plus, des agrumes de saison sont incorpor\u00e9s pour lui donner une touche de fra\u00eecheur et de dynamisme. <\/p>\n\n

Le c\u0153ur de cette b\u00fbche est une Cr\u00e8me Catalane<\/strong> perfectionn\u00e9e avec la Pectine X48<\/a> pour garantir une texture optimale apr\u00e8s la cong\u00e9lation. L’ajout de Gelcrem Caliente<\/a> assure que la cr\u00e8me conserve sa consistance parfaite apr\u00e8s la d\u00e9cong\u00e9lation. Un biscuit traditionnel catalan apporte une texture spongieuse et une saveur incomparable.<\/p>\n\n

Pour intensifier les saveurs, un Gel de mandarine<\/strong> avec Gelcrem fr\u00edo<\/a> est incorpor\u00e9. Cela apporte un \u00e9quilibre parfait entre le sucr\u00e9 et l’acide, cr\u00e9ant un gel avec une saveur prononc\u00e9e et rafra\u00eechissante.<\/p>\n\n

La mousse de neulas<\/strong>, \u00e0 base de lait infus\u00e9 et de neulas, est aussi l\u00e9g\u00e8re que possible. La base de lait et de neulas est infus\u00e9e pour un go\u00fbt authentique. Une meringue l\u00e9g\u00e8re, sucr\u00e9e \u00e0 l’Inuline et \u00e0 l ‘Oligofructose<\/a>, compl\u00e8te cette mousse. Ces fibres permettent de r\u00e9duire le sucre sans sacrifier la saveur. <\/p>\n\n

La touche finale<\/h3>\n\n

La B\u00fbche est recouverte d’une fine couche de chocolat Dulcey de Valrhona. Cette couche de chocolat ajoute une touche de gourmandise et une pr\u00e9sentation \u00e9l\u00e9gante au dessert. <\/p>\n\n

Cette B\u00fbche est un r\u00e9gal pour les sens qui c\u00e9l\u00e8bre l’union de deux r\u00e9gions et la passion de la p\u00e2tisserie. Joyeuses f\u00eates !<\/strong><\/p>\n\n

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