{"id":32426,"date":"2020-10-25T18:31:11","date_gmt":"2020-10-25T17:31:11","guid":{"rendered":"https:\/\/cooksringroad.com\/?p=32426"},"modified":"2020-11-29T12:28:46","modified_gmt":"2020-11-29T11:28:46","slug":"kouign-amann-un-postre-del-pais-de-asterix","status":"publish","type":"post","link":"https:\/\/cooksringroad.com\/es\/kouign-amann-un-postre-del-pais-de-asterix\/","title":{"rendered":"Francia: Kouign Amann, un postre del pa\u00eds de Ast\u00e9rix"},"content":{"rendered":"

[et_pb_section fb_built=\u00bb1″ _builder_version=\u00bb4.4.0″][et_pb_row _builder_version=\u00bb4.0.9″ background_size=\u00bbinitial\u00bb background_position=\u00bbtop_left\u00bb background_repeat=\u00bbrepeat\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.0.9″ custom_padding=\u00bb|||\u00bb custom_padding__hover=\u00bb|||\u00bb][et_pb_text _builder_version=\u00bb4.7.4″ _module_preset=\u00bba7e92dd0-a223-467a-9a0f-e28c42804097″ hover_enabled=\u00bb0″ sticky_enabled=\u00bb0″]<\/p>\n

\u00a1Demat!<\/strong><\/h1>\n

\u00bfQu\u00e9 tal? \u00bfC\u00f3mo est\u00e1is? Hace unos d\u00edas Johanna os present\u00f3 dos de los roadtrip que queremos hacer pr\u00f3ximamente: \u201cLa vuelta a la Galia de Ast\u00e9rix a la Galia – El norte<\/a>\u201d y \u00abLa vuelta a la Galia de Ast\u00e9rix – El sur<\/a>\u00ab. Como Johanna explica en su art\u00edculo, Ast\u00e9rix viene de la Breta\u00f1a y como no pod\u00eda ser de otra forma, ten\u00eda que prepararos una receta de esta bonita regi\u00f3n.<\/span><\/p>\n

Hace unos 3 a\u00f1os tuvimos la oportunidad de visitar una buena parte de la Breta\u00f1a. Tengo que decir que la cultura celta y toda la parte enigm\u00e1tica de los celtas me fascinan: los dolmens, los t\u00famulus, los s\u00edmbolos grabados en las piedras, c\u00f3mo orientaban sus monumentos en funci\u00f3n del equinoccio o del solsticio\u2026en todo caso, para mi, impresionante.<\/span><\/p>\n

Por lo que respecta a la gastronom\u00eda, como buena tierra costera, est\u00e1 llena de productos del mar como las ostras, almejas, bogavantes, gambas, \u2026 sin faltar los productos de la tierra. Es una zona de clima rudo por lo que muchas de sus recetas, sobre todo en cuanto a los dulces, son bastantes cal\u00f3ricas y a base a menudo de mantequilla salada en una muy buena proporci\u00f3n.<\/span><\/p>\n

Para la receta de hoy os podr\u00eda presentar uno de los platos t\u00edpicos y m\u00e1s conocidos de la Breta\u00f1a, las crepes o las galettes, \u00a0pero creo que justamente este plato es mejor degustarlo en la regi\u00f3n con sus buenos productos y su trigo negro. Para elegir una buena receta tradicional, al final ped\u00ed ayuda a uno de mis compa\u00f1eros del trabajo, Audren, que es un buen bret\u00f3n. Despu\u00e9s de consensuar con sus padres, me pas\u00f3 una buena lista de recetas tradicionales y ah\u00ed es donde encontr\u00e9 una receta genial a presentaros.<\/span><\/p>\n

Hoy cocinaremos un Kouign Amann. Es un dulce tradicional que se suele comer en ciertas celebraciones o a menudo en meriendas especiales. Como muchos de los dulces bretones, este dulce se realiza a partir de ingredientes muy b\u00e1sicos y con una proporci\u00f3n importante de mantequilla. Tengo que decir que est\u00e1 tremendamente bueno pero hay que comerlo con moderaci\u00f3n\u00a0<\/span>\u00a1<\/span>salvo si sois buenos deportistas!<\/span><\/p>\n

Pues eso que hoy nos vamos al pa\u00eds de Ast\u00e9rix para cocinar y degustar <\/span>\u00a1<\/span>un espectacular Kouign Amann!<\/span><\/p>\n

[\/et_pb_text][et_pb_divider color=\u00bb#000000″ admin_label=\u00bbDivider\u00bb _builder_version=\u00bb4.3.2″][\/et_pb_divider][et_pb_text _builder_version=\u00bb4.6.6″ _module_preset=\u00bba7e92dd0-a223-467a-9a0f-e28c42804097″]<\/p>\n

Ingredientes para 6-8 personas:<\/span><\/h1>\n
    \n
  • harina:<\/strong> 250 g<\/span><\/li>\n
  • levadura panadero:<\/strong>\u00a010 g<\/li>\n
  • agua tibia:<\/strong> 10 cl<\/li>\n
  • sal:<\/strong> una pizca<\/li>\n
  • mantequilla con sal:<\/strong> 200 g a temperatura ambiente<\/span><\/li>\n
  • az\u00facar:<\/strong> 200 g<\/span><\/li>\n<\/ul>\n

    Tiempo de preparaci\u00f3n:<\/strong> 3 a 3,5 h, contando los tiempos de levado<\/span><\/p>\n

    Cocci\u00f3n:<\/strong> 35 min al horno precalentado a 210 \u00b0C<\/span><\/p>\n

    [\/et_pb_text][et_pb_divider color=\u00bb#000000″ admin_label=\u00bbDivider\u00bb _builder_version=\u00bb4.4.1″ width=\u00bb100%\u00bb][\/et_pb_divider][et_pb_text _builder_version=\u00bb4.6.6″]<\/p>\n

    Empieza mezclando la levadura con 3 cucharas soperas de agua tibia hasta disolverla. En el bol de amasado, pon la harina y la sal. Haz un volc\u00e1n y vierte en el interior el agua y la levadura disuelta. Amasa hasta obtener una masa el\u00e1stica.<\/span><\/p>\n

    Forma una bola y d\u00e9jala reposar tapada al menos 2 h pero lo ideal son 3 hasta que doble el volumen.<\/span><\/p>\n

    Cuando tu masa haya doblado, exti\u00e9ndela con la ayuda de un rodillo. Deber\u00e1s formar un rect\u00e1ngulo de m\u00e1s o menos 1 cm de espesor. Ahora llega el momento divertido, extiende una capa de mantequilla por toda la masa dejando 3 cm libres de cada borde de la masa. A continuaci\u00f3n pon az\u00facar por toda la masa que hayas recubierto de mantequilla.<\/span><\/p>\n

    A partir de aqu\u00ed llega el proceso delicado de la receta. Deber\u00e1s plegar en tres la masa a lo largo, intentando que la mantequilla no se salga del interior de la masa. Para hacerlo, pliega el tercio inferior hacia el centro. Hecho esto, pliega la parte superior hacia el centro. Aseg\u00farate que los bordes est\u00e1n bien cerrados.<\/span><\/p>\n

    Gira la masa 90 grados. Estira nuevamente la masa con el rodillo despacio y delicadamente para asegurarte que la mantequilla y el az\u00facar quedan dentro de la masa. Cuando tengas de nuevo un rect\u00e1ngulo de aproximadamente 1 cm de espesor deber\u00e1s repetir el proceso de plegado y estirar nuevamente. Ya tendr\u00e1s tu masa casi lista para el horneado.<\/span><\/p>\n

    Prepara tu molde para el horno, f\u00f3rralo completamente y \u00fantalo bien con mantequilla. Si buscas por internet ver\u00e1s que hay varios tipos de acabados para el Kouign Amann, yo escog\u00ed esta forma que me recuerda al s\u00edmbolo celta. En mi caso, yo utilic\u00e9 un molde redondo.
    \n<\/span><\/p>\n

    Estirada tu masa en forma de rect\u00e1ngulo, enr\u00f3llala por su lado m\u00e1s largo. Div\u00eddela en partes de 3 a 3,5 cm de ancho, en mi caso me salieron 11 partes. Ponlas en el molde creando una bonita forma y d\u00e9jalas reposar tapadas durante unos 30 minutos. Aprovecha este tiempo de espera para calentar tu horno a 210 \u00b0C.<\/span><\/p>\n

    Pasado este tiempo, pon unos trocitos de mantequilla sobre el Kouign Amann. Hornea el Kouign Amann durante unos 30 a 35 minutos hasta que tenga un buen color dorado un poco oscuro. Una vez saques el Kouign Amann del horno, d\u00e9jalo reposar unos 15 minutos antes de desmoldarlo para que acabe de absorber todos los l\u00edquidos y caramelo formado durante la cocci\u00f3n.<\/span><\/p>\n

    \u00a1<\/span>El Kouign Amann est\u00e1 mucho m\u00e1s rico si lo degustas a\u00fan un poco caliente!<\/span><\/div>\n

     <\/p>\n

    \u00bfConoces la cultura y gastronom\u00eda bretona? \u00bfQu\u00e9 recetas bretones conoces y haces en casa?<\/strong><\/em><\/p>\n

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    \u00a1Demat! \u00bfQu\u00e9 tal? \u00bfC\u00f3mo est\u00e1is? 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