Reconozco que tengo mucho morro.
Es así.
No es que sea mala persona, ni especialmente jeta (más bien soy del gremio de los pardillos) pero morro, lo que se dice morro, sí que tengo.
¿Que por qué?
Pues porque yo soy esa dulce vocecilla que, llegado el momento de organizar una comida familiar o con los amigos, pronuncia la famosa frase de «Venga, que yo llevo el postre».
Lo que nadie sospecha es que, tras esa aparentemente inofensiva frase, se esconden intenciones perversas…
¿Que si preparo el postre? Pues claro que lo preparo, que yo soy una chica de palabra!!
Claro, que no véis dónde está el problema…
El problema es que…¡preparo lo que me da la gana! (pronunciar esta frase con ojos malignos y risa malvada por favor, que si no, no hace tanto efecto).
Pues eso, que a la hora de preparar el postre, no elijo el que más va a gustar a los comensales, sino el que yo quiero, y generalmente el que yo quiero es aquel postre que necesito fotografiar para el blog.
¿Que necesito preparar una tarta de queso para hacerle una sesión de fotos?
Pues nada, allá que me voy al cumpleaños de mi hermano con una tarta de queso, aunque él sea más de chocolate.
¿Que tengo programada una receta de tarta de chocolate con masa quebrada? Pues aprovecho la comida con amigos del domingo y les encasqueto la susodicha tarta.
«¡Anda! ¿que no os gusta el chocolate? Pues de verdad que no lo sabía…»
Y mientras pronuncias esa frase, con la mayor inocencia posible, el diablillo que habita en ti, tiene que hacer verdaderos esfuerzos para no soltar una risilla….
¿Véis como tengo un morro que me lo piso??
¡¡Y eso no es lo peor!!
Lo peor es que a veces les llevo la tarta ya cortada!!
Pero ¿qué queréis? que para las fotos necesito hacer un corte para que se vea lo delicioso que es el interior!!
Si yo lo hago por vosotros queridos lectores!!
Eso sí, para que no sospechen que los estoy utilizando como conejillos de indias, de vez en cuando preparo algún postre que sé que les gusta, para disimular…
Y ¿queréis saber qué es lo que preparo en estas ocasiones?
Pues un postre sencillo que gusta siempre: Juanitas!!!
¿Que no las conocéis? Pues tenéis que probarlas ya!!
Las Juanitas no son más que porciones de brazo de gitano relleno de crema y cubiertas con más crema pastelera y canela.
Una auténtica delicia!! Además es un postre fácil y rápido de preparar y os prometo que cada vez que lo he preparado no han dejado ni las migas!!
Eso sí, absteneros de prepararlo si a los comensales no les gusta la crema pastelera.
O preparadlo.
Pero entonces tendréis que ensayar vuestra voz más dulce y vuestra mejor sonrisa para cuando tengais que pronunciar eso de: «Anda! ¿que no os gusta la crema pastelera?? Pues no lo sabía…» mientras tú devoras las Juanitas a dos carrillos…
Preparación:
Comenzamos preparando la crema pastelera.
Si vamos a preparar la crema en el microondas, ponemos todos los ingredientes de la crema en un recipiente apto para el microondas y los batimos con una batidora para que se mezclen bien y eliminemos los posibles grumos.
Metemos al microondas y programamos 3 minutos a 800 watios de potencia.
Una vez que finalice el tiempo, abrimos el microondas y removemos la mezcla.
Volvemos a poner en el microondas 2 minutos más a la misma potencia.
Finalizado el tiempo, sacamos del microondas y removemos bien para que quede cremoso.
Cubrimos con un papel film tocando la superficie de la crema para evitar que forme costra, y reservamos hasta que se enfríe.
Si preferimos preparar la crema pastelera al fuego, ponemos todos los ingredientes de la crema en un bol y los batimos con una batidora para que se mezclen bien y eliminemos los posibles grumos.
A continuación ponemos la mezcla en un cazo y llevamos a fuego medio, removiendo constantemente con unas varillas hasta que comience a espesar, unos 5 ó 10 minutos aproximadamente.
A continuación ponemos la crema en un bol y cubrimos con un papel film tocando la superficie de la crema para evitar que forme costra, y reservamos hasta que se enfríe.
A continuación vamos a preparar el brazo de gitano.
Precalentamos el horno a 180º .
En primer lugar y con ayuda de una batidora de varillas o robot de cocina, batimos los huevos con el azúcar hasta que blanqueen y doblen su volumen.
Una vez que hayan doblado su volumen comenzamos a añadir la harina (ya sin la batidora ni robot de cocina) que tendremos ya tamizada para eliminar los posibles grumos.
Añadimos la harina poco a poco, con movimientos envolventes y con mucha suavidad. Es importante no batir con mucha intensidad en este punto para que el batido de huevos y azúcar no pierda volumen, ya que, como el bizcocho no lleva levadura, toda su esponjosidad va a venir del aire que tenga la mezcla.
Una vez que la harina esté bien integrada, cubrimos una bandeja de horno con papel de hornear (así será más fácil desmoldarlo) y vertemos la masa sobre la bandeja.
Alisamos bien la superficie y llevamos al horno.
Horneamos a 180º durante 15 minutos.
Mientras se hornea la plancha de bizcocho vamos preparando el paño que nos ayudará a dar forma al brazo de gitano.
Para ello espolvoreamos de azúcar glas un paño que tendremos reservado para estas cosas y reservamos.
Una vez transcurrido el tiempo de horneado sacamos la bandeja del horno y, con mucho cuidado de no quemarnos, volcamos la plancha de bizcocho sobre el paño (nos quedará la parte con el papel de hornear hacia arriba).
Retiramos el papel de hornear y recortamos los laterales del bizcocho para que nos quede un rectángulo perfecto.
A continuación enrollamos la plancha de bizcocho ayudándonos del paño de cocina.
En este caso vamos a enrollar el bizcocho por el lado más largo, porque nos interesa que el brazo de gitano no sea excesivamente grueso.
Dejamos enfriar el bizcocho (a mí me gusta dejarlo enfriar dentro de una bolsa de plástico, ya que así no se reseca y conserva la humedad, lo que lo hace mucho más tierno y esponjoso).
Una vez que el bizcocho esté frío lo desenrollamos.
Cubrimos la superficie del bizcocho con crema pastelera (nos hará falta algo menos de la mitad de la que hemos preparado) y espolvoreamos con canela.
Con cuidado enrollamos de nuevo la plancha de bizcocho, sin apretar excesivamente para que la crema no rebose.
A continuación cortamos el brazo de gitano en rodajas de unos 2 cm aproximadamente y reservamos.
Una vez que hayamos cortado todo el brazo de gitano ponemos las rodajas de bizcocho con el corte hacia arriba y cubrimos con crema pastelera, aproximadamente una cucharada o algo más para cada rodaja.
podemos cubrirlas ayudándonos de una cuchara o bien con la manga pastelera con una boquilla lisa y grande.
Espolvoreamos con canela y refrigeramos hasta el momento de consumir (preferiblemente un mínimo de dos horas para que las Juanitas cojan cuerpo).
¡¡Y a disfrutar!!
Notas:
Es importante que tengamos reservado un paño que utilizaremos para casos como este, o bien para cubrir masas que están levando, etc, y que lavaremos siempre SIN SUAVIZANTE, ya que al estar en contacto directo con la masa le puede transferir el olor a suavizante, y que lo acabemos notando en el sabor.
El bizcocho debe enrollarse siempre en caliente, ya que, de lo contrario, cuando intentemos enrollar el bizcocho, si este está frío, se nos romperá.
En las fotos veréis que he puesto frutos rojos como decoración. La receta original no los lleva, pero de vez en cuando se los pongo porque le dan un punto buenísimo…y oye, que quedaban preciosos en la foto!!
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