{"id":2259,"date":"2017-04-07T00:00:00","date_gmt":"2017-04-07T00:00:00","guid":{"rendered":"https:\/\/jordibordas.com\/fr\/new\/biquini-dulce-sin-gluten\/"},"modified":"2022-09-13T09:01:07","modified_gmt":"2022-09-13T07:01:07","slug":"biquini-dulce-sin-gluten","status":"publish","type":"post","link":"https:\/\/jordibordas.com\/fr\/blog\/biquini-dulce-sin-gluten\/","title":{"rendered":"Biquini dulce (sin gluten)"},"content":{"rendered":"\n

Despu\u00e9s del \u00e9xito de nuestro biquini dulce creado para la secci\u00f3n de pasteler\u00eda de la revista Cuina<\/em>, hicimos\u00a0la versi\u00f3n sin gluten para incluirla en alguno de nuestros\u00a0cursos de pasteler\u00eda<\/a>. Tras ser portada del Qu\u00e8 fem?<\/em> de La Vanguardia, hemos decidido publicar la receta para que pod\u00e1is\u00a0hacerla en casa!<\/p>\n\n\n\n

<\/div>\n\n\n\n

\u00bfTe apuntas a la operaci\u00f3n biquini?<\/strong><\/h4>\n\n\n\n

Receta para 3 marcos de 14x14cm<\/em><\/p>\n\n\n\n

PESOS POR PIEZA<\/h5>\n\n\n\n
\n
\n

60+60 g Bizcocho de almendra
60 g de Compota de fresa
30+30 g Mousse de cream cheese<\/em><\/p>\n<\/div>\n\n\n\n

\n

1. Preparar el bizcocho, estirar una plancha de 1cm de grosor y cocer. Enfriar, cortar usando un marco de 14x14cm y reservar.
2. Filmar un marco de 14x14cm por la parte de abajo. Preparar la compota, dosificar dentro del marco y congelar. Quitar el marco y reservar en el congelador.
3. Sobre una bandeja con papel de horno, colocar una plancha de bizcocho dentro de un marco de 14x14cm.
4. Preparar la mousse, dosificar la mitad sobre el bizcocho, alisar con una espatulina, introducir la compota congelada en el marco, dosificar el resto de la mousse, alisar y finalizar con otra plancha de bizcocho. Congelar.
5. Cuando est\u00e9 bien congelado, quitar el marco y recortar los bordes. Cortar por la mitad en diagonal y servir a 4\u00baC.<\/p>\n<\/div>\n<\/div>\n\n\n\n

<\/div>\n\n\n\n
BIZCOCHO DE ALMENDRA<\/h5>\n\n\n\n
\n
\n

90 g Mantequilla 82% Elle&Vire<\/a>
207 g Yemas de huevo
74 g Miel
163 g Harina de almendra Sosa<\/a>
91 g Harina de arroz
44 g Almid\u00f3n de ma\u00edz
5.5 g Impulsor Sosa<\/a>
250 g Claras de huevo
163 g Az\u00facar<\/em><\/p>\n<\/div>\n\n\n\n

\n

1. Calentar la mantequilla a 40\u00baC y las yemas a 20\u00baC. A\u00f1adir las yemas a la mantequilla emulsionando intensamente con el t\u00farmix. Incorporar la miel y la harina de almendra y trabajar hasta obtener una masa lisa.
2. Tamizar juntos la harina de arroz, el almid\u00f3n de ma\u00edz y el impulsor.
3. Montar las claras y el az\u00facar durante un m\u00ednimo de 10 minutos en la batidora a media velocidad.
4. Cuando el merengue est\u00e9 bien montado, mezclar una parte con la preparaci\u00f3n inicial y a\u00f1adir al resto del merengue, juntamente con la mezcla de harina, mezclando suavemente con una esp\u00e1tula.
5. Dosificar sobre papel de horno 1cm de grosor y cocer a 170\u00baC durante 8 minutos en el horno con el tiro cerrado.<\/p>\n<\/div>\n<\/div>\n\n\n\n

<\/div>\n\n\n\n
COMPOTA DE FRESA<\/h5>\n\n\n\n
\n
\n

26 g Az\u00facar 
3 g Pectina NH Sosa<\/a>
188 g Pur\u00e9 de fresa 10% Ravifruit<\/a><\/em><\/p>\n<\/div>\n\n\n\n

\n

1. Mezclar el az\u00facar y la pectina.
2. Calentar el pur\u00e9 a 45\u00baC y a\u00f1adir poco a poco la mezcla de az\u00facar, removiendo con una varilla. Calentar a 80\u00baC sin dejar de remover.
3. Enfriar a 50\u00baC y utilizar.<\/p>\n<\/div>\n<\/div>\n\n\n\n

<\/div>\n\n\n\n
MOUSSE DE CREAM CHEESE<\/h5>\n\n\n\n
\n
\n

30 g Masa de gelatina 6\/1*
43 g Agua
1 g Sal
296 g Cream Cheese Elle&Vire<\/a>
120 g Claras de huevo
48 g Az\u00facar<\/em><\/p>\n<\/div>\n\n\n\n

\n

1. Calentar la masa de gelatina a 40\u00b0C y el agua a 20\u00b0C y mezclar juntamente con la sal.
2. Calentar el cream cheese<\/em> a 20\u00b0C y a\u00f1adir progresivamente la mezcla anterior, emulsionando intensamente con el t\u00farmix. Enfriar hasta que empiece a gelificar.
3. Montar las claras y el az\u00facar durante un m\u00ednimo de 10 minutos en la batidora a media velocidad.
4. Cuando el merengue est\u00e9 bien montado, a\u00f1adir poco a poco la preparaci\u00f3n anterior con la batidora a primera velocidad.
5. Acabar de mezclar suavemente a mano con una esp\u00e1tula y usar.<\/p>\n<\/div>\n<\/div>\n\n\n\n

<\/div>\n\n\n\n
*MASA DE GELATINA<\/h5>\n\n\n\n
\n
\n

86 g Agua
14 g Gelatina en polvo 200 bloom Sosa<\/a><\/em><\/p>\n<\/div>\n\n\n\n

\n

1. Calentar el agua a 20\u00b0C y mezclar con la gelatina en polvo con unas varillas.
2. Dejar hidratar durante al menos 10 minutos antes de usar.
Guardar en la nevera.
3. Para utilizar hojas de gelatina, dividir entre 7 el peso indicado de masa de gelatina. El resultado ser\u00e1n los gramos necesarios de hojas de gelatina sin hidratar.
Ejemplo: 30 g de masa de gelatina = 4.28 g de hojas de gelatina sin hidratar.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Despu\u00e9s del \u00e9xito de nuestro biquini dulce creado para la secci\u00f3n de pasteler\u00eda de la revista Cuina, hicimos\u00a0la versi\u00f3n sin gluten para incluirla en alguno de nuestros\u00a0cursos de pasteler\u00eda. Tras ser portada del Qu\u00e8 fem? de La Vanguardia, hemos decidido publicar la receta para que pod\u00e1is\u00a0hacerla en casa! \u00bfTe apuntas a la operaci\u00f3n biquini? Receta […]<\/p>\n","protected":false},"author":2,"featured_media":2260,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[7],"tags":[62,79,27],"class_list":["post-2259","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-recetas-de-pasteleria","tag-recetas-sin-gluten","tag-sosa-ingredients"],"acf":[],"yoast_head":"\nBiquini dulce (sin gluten) - Jordi Bordas \u00c9cole de P\u00e2tisserie<\/title>\n<meta name=\"description\" content=\"Despu\u00e9s del \u00e9xito de nuestro biquini dulce creado para la secci\u00f3n de pasteler\u00eda de la revista Cuina, hicimos la versi\u00f3n sin gluten\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jordibordas.com\/fr\/blog\/biquini-dulce-sin-gluten\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Biquini dulce (sin gluten) - 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