{"id":4982,"date":"2023-02-20T14:17:14","date_gmt":"2023-02-20T13:17:14","guid":{"rendered":"https:\/\/hofmann-bcn.com\/artesans-soler\/"},"modified":"2025-07-09T11:02:15","modified_gmt":"2025-07-09T10:02:15","slug":"artesans-soler","status":"publish","type":"post","link":"https:\/\/www.hofmann-bcn.com\/ca\/blog\/artesans-soler\/","title":{"rendered":"ARTESANS SOLER I HOFMANN: ELS M\u00daLTIPLES FORMATS DE LA PASTISSERIA GELADA"},"content":{"rendered":"<p><!--vcv no format--><!-- vcwb\/dynamicElementComment:4a2c851b --><\/p>\n<div class=\"vce-row-container\" data-vce-boxed-width=\"true\">\n<div id=\"el-4a2c851b\" class=\"vce-row vce-row--col-gap-30 vce-row-equal-height vce-row-content--top\" data-vce-do-apply=\"all el-4a2c851b\">\n<div class=\"vce-row-content\" data-vce-element-content=\"true\">\n<p><!-- vcwb\/dynamicElementComment:e9436881 --><\/p>\n<div id=\"el-e9436881\" class=\"vce-col vce-col--md-auto vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-last vce-col--lg-last vce-col--xl-last vce-col--md-first vce-col--lg-first vce-col--xl-first\">\n<div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background el-e9436881\">\n<div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-e9436881\">\n<p><!-- vcwb\/dynamicElementComment:e0696966 --><\/p>\n<div id=\"L\" class=\"vce-text-block\">\n<div id=\"el-e0696966\" class=\"vce-text-block-wrapper vce\" data-vce-do-apply=\"all el-e0696966\">\n<p data-start=\"0\" data-end=\"331\">El sabor \u00e9s sempre prioritari, per\u00f2 quan Carles Soler prepara les classes de geladeria de l\u2019Escola Hofmann, sap que tamb\u00e9 \u00e9s important mostrar formats de presentaci\u00f3 cuidats i variats.<\/p>\n<p>La pastisseria disposa d\u2019un ventall de recursos prou ampli i interessant com per anar molt m\u00e9s enll\u00e0 del t\u00edpic <em data-start=\"304\" data-end=\"313\">topping<\/em> sobre el gelat. Aix\u00ed ho demostra Carles Soler en cada nou curs de geladeria professional, que sol impartir juntament amb el professor de pastisseria del centre barcelon\u00ed, Gabriel Martin. A aquestes sessions s\u2019hi ha unit enguany tamb\u00e9 Martin De Luca, com a integrant de l\u2019equip de professors de la pastisseria Hofmann.<\/p>\n<p data-start=\"650\" data-end=\"980\">Els tres recorren a la pastisseria gelada com a instrument efica\u00e7 per reinterpretar productes tan diferents com el conegud\u00edssim <em data-start=\"782\" data-end=\"796\">polo Dr\u00e1cula<\/em>, un <em data-start=\"801\" data-end=\"810\">biquini<\/em> o <em data-start=\"813\" data-end=\"823\">sandvitx<\/em> i les <em data-start=\"830\" data-end=\"840\">cupcakes<\/em>. Aut\u00e8ntics trampantojos en qu\u00e8 es pot apreciar la versatilitat del gelat en posicions molt diverses dins la composici\u00f3 d\u2019un producte. El mateix es pot dir de tot all\u00f2 que complementa el gelat dins la pastisseria gelada.<\/p>\n<p>Un pa de pessic choux que fa de pa en un biquini gelat, una sabl\u00e9e tenyida de negre per a un tall gelat XXL, un cruixent de pralin\u00e9 i una camisa de xocolata que reforcen l\u2019estructura d\u2019un torr\u00f3 gelat, o interiors tan frescos com la melmelada i tan untuosos com el <em data-start=\"1352\" data-end=\"1360\">toffee<\/em> i els caramels. Tots aquests s\u00f3n bons exemples del treball d\u2019assemblatge de Carles Soler i Gabriel Martin, xef formador de l\u2019Escola Hofmann.<\/p>\n<\/div>\n<\/div>\n<p><!-- \/vcwb\/dynamicElementComment:e0696966 --><\/p>\n<\/div>\n<\/div>\n<\/div>\n<p><!-- \/vcwb\/dynamicElementComment:e9436881 --><\/p>\n<\/div>\n<\/div>\n<\/div>\n<p><!-- \/vcwb\/dynamicElementComment:4a2c851b --><!--vcv no format--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El sabor \u00e9s sempre prioritari, per\u00f2 quan Carles Soler prepara les classes de geladeria de l\u2019Escola Hofmann, sap que tamb\u00e9 \u00e9s important [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":4983,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4982","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/www.hofmann-bcn.com\/ca\/wp-json\/wp\/v2\/posts\/4982","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hofmann-bcn.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hofmann-bcn.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hofmann-bcn.com\/ca\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hofmann-bcn.com\/ca\/wp-json\/wp\/v2\/comments?post=4982"}],"version-history":[{"count":0,"href":"https:\/\/www.hofmann-bcn.com\/ca\/wp-json\/wp\/v2\/posts\/4982\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hofmann-bcn.com\/ca\/wp-json\/wp\/v2\/media\/4983"}],"wp:attachment":[{"href":"https:\/\/www.hofmann-bcn.com\/ca\/wp-json\/wp\/v2\/media?parent=4982"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hofmann-bcn.com\/ca\/wp-json\/wp\/v2\/categories?post=4982"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hofmann-bcn.com\/ca\/wp-json\/wp\/v2\/tags?post=4982"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}