Ah, che sudisfasiun! Torta moderna con mousse alla crème brûlée per l’ #MTC

Mi unisco anche io al coro dei tanti che non amano il pan di Spagna, né da solo né accompagnato, se pur felicemente.

Ancor più nelle care e vecchie torte tradizionali con strati di pan di Spagna, creme e panna. Per la carità, non è che le rifiuti con sdegno, ma già non sono una grandissima consumatrice di dolci, per lo meno quelli che mangio devono piacermi davvero.. e allora sì a pasta sfoglia, frolla e basi di biscotti, ché quelle mi piacciono per davvero.
Che poi, non sono particolarmente golosa di dolci, ma Dio solo sa quanto mi piaccia prepararli, perché trovo una soddisfazione pazzesca nella riuscita di quell’alchimia perfetta che è la pasticceria.

Così, l’amore verso questa disciplina mi ha portato ad accettare di buon grado la sfida di questo mese dell’MTC lanciata da Caris proprio sul pan di Spagna (secondo le ricette di Iginio Massari e di Leonardo di Carlo). Un po’ più difficile è stato trovare l’idea che mi convincesse, escludendo a priori le torta con montaggio classico. Ho deciso fin da subito, quindi, di optare per il montaggio inverso e per una torta che avesse come base una mousse, qualcosa di soffice, da gustare più come un dolce al cucchiaio che come una torta, dove il pan di Spagna coprisse il ruolo dell’insostituibile spalla, ma non quello del protagonista.

Pan di spagna tagliato

Mi sono quindi fissata che quel dolce dovesse essere, in buona sostanza, un tiramisù, che io identifico come il dolce confortante e insieme gudurioso per antonomasia. Ma qualcosa non tornava. Non era abbastanza d’impatto, abbastanza originale. E non lo pensavo solo io, ma anche il Colui (di solito più incline a smussare la mia eterna ricerca della perfezione).

E, così, di colpo, l’idea è venuta a lui: “ma perché non fai una torta alla crème brûlée?” (sua croce e delizia). Da lì è stato un attimo studiare nella pratica una ricetta che mi convincesse, ipotizzarne le dosi e stilare una lista delle cose da fare.
La realizzazione è venuta da sé, come in automatico, come se fosse sempre esistita nella mia mente.

La pasticceria per me è questo. È un’idea fulminea, un sogno, una trance in cui si entra, ma da cui si esce solo con studio, scrupolo, calcolo e precisione. È l’insieme di cuore e cervello, di pancia e ragione.

E quando sto montando una torta che ho sognato, studiato e realizzato e già intuisco che l’idea si è trasformata in forma e, ancor più, quando al fatidico momento del taglio, dell’affondo del cucchiaino e dell’assaggio ho la certezza che quello che ho immaginato ora si trova lì, alla mercé del mio palato, esattamente come lo volevo io, ecco, quella è la soddisfazione vera, la stessa di un pittore che vede davanti ai suoi occhi il suo quadro finito.

(Anche la similitudine è del colui: io è meglio che mi dia alla cucina, ché col pennello in mano son brava solo a copiare, o a imburrare le teglie… il ruolo di pittore di famiglia glielo cedo volentieri)

Torta moderna alla creme brulee

Torta moderna con mousse alla crème brûlée

Di Pubblicata:

  • Resa: 1 torta di 24 cm di diametro (8 Persone servite)
  • Preparazione: 2 ore 0 minuto
  • Cottura: 35 minuti
  • Pronta In: 4 ore 35 minuti

Ingredienti

Istruzioni

  1. Per prima cosa, preparate il pan di Spagna. Scaldate a bagnomaria le uova, lo zucchero e i semi di vaniglia mescolando in continuazione fino ad arrivare alla temperatura di 50°C; montate quindi in planetaria (o con le fruste) per 15-16 minuti a velocità sostenuta. La massa è montata quando la frusta lascia solchi e tracce ben visibili in superficie. Per verificare la corretta montatura, se si immerge la spatola nella massa e la si mette in posizione verticale, si forma una punta leggermente allungata e curva, detta anche a “becco di uccello”.
  2. Setacciate due volte la farina con la fecola e incorporate delicatamente con una spatola (o con le mani nude) con movimenti dal basso verso l'alto.
  3. Mettete il composto in una teglia da 24 cm di diametro imburrata e leggermente infarinata e infornate in forno già caldo a 180°C per circa 20-22 minuti mettendo un cucchiaio di legno incastrato nella porta del forno per tenerlo appena socchiuso. Il pan di Spagna è cotto quando imprimendo una leggera pressione delle dita sulla superficie del dolce ancora in forno, questa non lascia il segno delle impronte.
  4. Una volta cotto, togliete il pan di Spagna dalla teglia quando è ancora caldo (per impedire che secchi troppo), adagiandolo su un foglio di carta forno. Prima il dolce va cosparso di zucchero semolato, per evitare che si attacchi alla carta. Lasciate raffreddare completamente.
  5. Nel frattempo preparate la crema pasticcera alla panna: in un pentolino, mettete a scaldare a fuoco basso 500ml di panna con i semi di una bacca di vaniglia e la bacca stessa. Mettete a bagno la colla di pesce per 10 minuti (giusto il tempo di fare la crema)
  6. In una bastardella, sbattete i tuorli con lo zucchero, quindi aggiungete la farina e continuate a sbattere. Quando la panna è arrivata quasi a bollore, togliete la bacca di vaniglia.
  7. MENTRE la panna sale, in seguito al bollore, versate il composto di uova al suo interno (aiutandovi con un tarocco), quindi mescolate con le fruste per qualche secondo (fino alla consistenza desiderata, in questo caso non troppo compatta), quindi continuate a mescolare fuori dal fuoco. Versate subito in un contenitore freddo e lasciate intiepidire, mescolando di tanto in tanto.
  8. Scaldate una tazzina di panna al microonde (circa 30ml), strizzate la colla di pesce, mettetela nella tazzina e mescolate fino al suo scioglimento. Unitela alla crema (passandola attraverso un colino) e mescolate. Lasciate da parte a raffreddare, sempre mescolando di tanto in tanto.
  9. Nel frattempo, tagliate il pan di Spagna in tre parti, di cui ne userete solo due (la terza è un'ottima colazione). A questi, tagliate un centimetro di bordo tutto intorno, in modo da creare degli strati che siano più piccoli del cerchio da torta da 24cm)
  10. Quando la crema è quasi fredda, montate la restante panna con tre cucchiai di zucchero a neve non troppo ferma. Unite quindi la panna alla crema con movimenti dal basso verso l'alto.
  11. Ora passiamo al montaggio. Se avete l'acetato, create una base con quello e rivestite i bordi di un anello da 24 cm con esso. Se non lo avete (come me) rivestite il fondo e il lato di una tortiera apribile da 24 cm (leggermente imburrata) con la carta da forno.
  12. Pesate la crema ottenuta, e dividetela in tre parti, una più piccola e due più grandi (io avevo 1100g di crema, e ho fatto uno strato da 350 e due da 375 grammi). Stendete sul fondo della teglia la parte più piccola di crema e livellatela; se troppo morbida, passatela 10 minuti in freezer. Cospargete di zucchero di canna e caramellatelo con il cannello (io ho fatto uno strato di zucchero che andasse fino ai bordi perché volevo che si vedesse un piccolo stacco di colore a torta finita; se non volete questo effetto, spolverizzate lo zucchero lasciando un bordo di 1 cm libero, prima di caramellare). Passate ancora 5 minuti in freezer.
  13. Poggiatevi sopra il primo disco di pan di Spagna, quindi coprite con il secondo strato di crema. Cospargete di zucchero di canna e caramellatelo con il cannello e passate ancora 5 minuti in freezer.
  14. Disponete il secondo strato di pan di Spagna, coprite con la crema e livellatela per bene.
  15. Poco prima di servire (non fatelo con troppo anticipo, perché il caramello tende a sciogliersi e rovinerebbe l'estetica della torta), cospargete di zucchero di canna, caramellate con il cannello e ripassate nuovamente in frigo (o in freezer) perché la torta si riprenda dopo lo shock termico del cannello.
  16. Tagliate a fette e gustate subito.

Download English recipe (PDF) by clicking here

Torta moderna alla creme brulee finale

Con questa ricetta partecipo all’MTC di aprile

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128 pensieri su “Ah, che sudisfasiun! Torta moderna con mousse alla crème brûlée per l’ #MTC

  1. Fratella, anche io non amo particolarmente i dolci ma amo prepararli e soprattutto: VIVA IL TIRAMISU!!
    E’ il dolce dei dolci, quello che va bene per qualunque occasione dalla cena con gli amici al pranzo col presidente degli Stati Uniti (non mi dire che ancora non l’hai invitato!! 😛 )
    Comunque io ho un insana passione anche per la crème brulèe…e vederla trasformata in mousse…in una torta… mi fa pensare che il paradiso esiste!!!
    Bravissima!!!

    1. Tiramisù for president!!! Come si fa a non amarlo?! E per me è quello classico: savoiardi, caffè amaro, mascarpone, uova, zucchero e cacao, e stop!

      Anche io ho sviluppato (di riflesso?) un grande amore per la crème brulèe.. e dire che la prima volta che l’ho assaggiata era talmente cattiva che pareva una frittata! 😀

  2. Hai avuto un’ottima idea! Senz’altro più originale della profusione di fragole che si è vista in giro…la mia per prima! 😀
    E poi mi è rimasta un po’ la voglia del montaggio inverso…quasi quasi prima o poi lo provo anche io! 😉

    1. Ahah, non credere che non avessi preso in considerazione le fragole, ma alla fine la passione per le creme ha preso il sopravvento, e così sono andata di uova e panna, come se non ci fosse un domani!
      Il montaggio inverso è veramente intrigante.. e alla fine vengono queste torte in cui il pan di Spagna non si vede, proprio come piace a me 😉

  3. La mousse alla creme brulée è una vera tentazione!!! Hai fatto bene ad abbandonare l’idea del tiramisù, perchè, seppur buonissimo, sarebbe stato meno originale!!! Brava anche per esserti cimentata con il montaggio inverso…

    1. Appena mi hanno dato il la, infatti, ho subito abbandonato il tiramisù per la più appetibile crème brulèe, e non me ne sono pentita.. era veramente buonissima!!

  4. bellissima idea! chissà che gusto quella crosticina, che amo tanto rompere col cucchiaino ;-P io sono golosa, quindi me le faccio per poi mangiarle! (e si vede…)

    1. Eh, rompere la crosticina della crème brulèe con il cucchiaino è uno dei piccoli piaceri della vita (anche secondo Amèlie)… e in effetti è un momento che adoro anche io!!

  5. Devi sapere che mio fratello minore, il piccolo di casa (26 anni), amante di dolci, che viene a sperimentare tutte le cose che faccio, davanti a questa tua torta pronuncerebbe la sua classica e oxfordiana espressione: tanta lana. Anzi, in pieno sconvolgimento direbbe: tanta tanta lana.
    Ecco, lo dico anche io! mi farei venire una voglia, ma una voglia, di rompere quel guscio croccante che le invettive, per non poterlo fare, bastano e avanzano! posso dire che il COlui ha un futuro come suggeritore?

    1. Tanta LANA?! Oh, questa mi è nuova proprio :O
      Ma mi piace assai, come modo di dire..
      Sono contenta che la mia torta ti faccia venire voglia di picchiettare il guscio croccante con il cucchiaino, come nei migliori film francesi 😉
      Il Colui è sempre più essenziale, nel mio processo creativo.. i casi sono due: o me lo sono scelta bene, o mi sto cacciando in un sacco di guai, perché con i suoi suggerimenti preziosi mi porterà a cucinare tutto ciò che vuole ;D

  6. L’idea è geniale, e deve essere buonissima. Però dì la verità… tra tuffarti nell’impasto a mani nude, e utilizzare il cannello… smettila di giocare col cibo 😀 😀 😀

    1. Guarda, pure a me che non fanno impazzire i dolci è davvero piaciuta da morire.. e questo per me vale tantissimo!
      Eh, no, non toglietemi di pacioccare col cibo!!! 😛

    1. Ma va là! Che ti banno e banno, che io sto ancora sognando la tua crema all’Aurum!
      Però la crème brulèe va provata.. e poi si prepara in anticipo e all’ultimo una caramellata e via! Comodo anche da preparare per una cena 😉

      Un abbraccio, Lori!

  7. incredibile scopro che chi come me non ama i dolci ne sforna a più non posso ma sarà normale? o sarà una parte nascosta di noi ….mah
    so solo che questa mi piace con questa creme brulee ovviamente da fare a marito e figli
    un bacione

  8. Sono un fan della creme brulée (tessera 4157) e quindi approvo pienamente questa tua scelta (“tela” approvo :-D). Grande artista 🙂

    Fabio

  9. Ahaha abbiamo espresso più o meno le stesse perplessità iniziali sul pan di spagna :))
    Bello il montaggio inverso, io e mia sorella non ci abbiamo nemmeno provato perché avevamo paura di toppare qualcosa e non poter rifare il dolce. Così abbiamo desistito. A vedere le te foto però mi vien voglia di riprovare. La creme brulée poi ci sta d’incanto!!!un bacio

  10. Ecco, come dire…. io sarei una del coro del non amano il pan di spagna, ma tu ci hai messo la crème brulée…. quindi cambio volentieri schieramento!!!

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    I found this article very interesting…please read!

    Do you remember the blockbuster hit film The Matrix that was released in 1999? You may not know this, but it has deep spiritual implications concerning the times we are living in and Bible prophecy.

    It tells a story of how these “agents” are trying to turn us into machines. We are closer then ever before for this to become a reality when they cause us to receive an implantable microchip in our body during a time when physical money will be no more.

    You may have seen on NBC news concerning the implantable RFID microchip that some people are getting put in their hand to make purchases, but did you know this microchip matches perfectly with prophecy in the Bible?

    “He (the false prophet who deceives many by his miracles) causes all, both small and great, rich and poor, free and slave, to receive a mark on their right hand or on their foreheads, and that no one may buy or sell except one who has the mark or the name of the beast, or the number of his name…

    You also may have heard of the legendary number “666” that people have been speculating for possibly thousands of years on what it actually means. This article shares something I haven’t seen before, and I don’t think there could be any better explanation for what it means to calculate 666. This is no hoax. Very fascinating stuff!

    …Here is wisdom. Let him who has understanding calculate the number of the beast, for it is the number of a man: His number is 666″ (Revelation 13:16-18 NKJV).

    To see all the details showing why the Bible foretold of all these things, check out this article!

    Article: https://biblewoke.com/rfid-mark-of-the-beast-666-revealed

    GOD is sending out His end time warning:

    “Then a third angel followed them, saying with a loud voice, “If anyone worships the beast and his image, and receives his mark on his forehead or on his hand, he himself shall also drink of the wine of the wrath of God, which is poured out full strength into the cup of His indignation. He shall be tormented with fire and brimstone in the presence of the holy angels and in the presence of the Lamb. And the smoke of their torment ascends forever and ever; and they have no rest day or night, who worship the beast and his image, and whoever receives the mark of his name” (Revelation 14:9-11).

    In the Islamic religion they have man called the Mahdi who is known as their messiah of whom they are waiting to take the stage. There are many testimonies from people online who believe this man will be Barack Obama who is to be the biblical Antichrist based off dreams they have received. I myself have had strange dreams about him like no other person. So much so that I decided to share this information.

    He came on stage claiming to be a Christian with no affiliation to the Muslim faith…

    “In our lives, Michelle and I have been strengthened by our Christian faith. But there have been times where my faith has been questioned — by people who don’t know me — or they’ve said that I adhere to a different religion, as if that were somehow a bad thing,” – Barack Obama

    …but was later revealed by his own family members that he indeed is a devout Muslim.

    So what’s in the name? The meaning of someones name can say a lot about a person. God throughout history has given names to people that have a specific meaning tied to their lives. How about the name Barack Obama? Let us take a look at what may be hiding beneath the surface…

    “And He (Jesus) said to them (His disciples), ‘I saw Satan fall like lightning from heaven'” (Luke 10:18).

    In the Hebrew language we can uncover the meaning behind the name Barack Obama.

    Barack, also transliterated as Baraq, in Hebrew is: lightning

    baraq – Biblical definition:

    From Strongs H1299; lightning; by analogy a gleam; concretely a flashing sword: – bright, glitter (-ing, sword), lightning. (Strongs Hebrew word H1300 baraq baw-rawk’)

    Barak ‘O’bamah, The use of bamah is used to refer to the “heights” of Heaven.

    bamah – Biblical definition:

    From an unused root (meaning to be high); an elevation: – height, high place, wave. (Strongs Hebrew word H1116 bamah baw-maw’)

    The day following the election of Barack Obama (11/04/08), the winning pick 3 lotto numbers in Illinois (Obama’s home state) for 11/5/08 were 666.

    Obama was a U.S. senator for Illinois, and his zip code was 60606.

    Seek Jesus while He may be found…repent, confess and forsake your sins and trust in the savior! Jesus says we must be born again by His Holy Spirit to enter the kingdom of God…God bless!

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