{"id":11192,"date":"2017-12-27T19:52:57","date_gmt":"2017-12-28T00:52:57","guid":{"rendered":"https:\/\/www.le-fort.org\/?page_id=11192"},"modified":"2017-12-30T09:22:30","modified_gmt":"2017-12-30T14:22:30","slug":"pasteleria","status":"publish","type":"page","link":"https:\/\/le-fort.org\/cocina\/pasteleria\/","title":{"rendered":"Pasteler\u00eda y Reposter\u00eda"},"content":{"rendered":"

Amamos la pasteler\u00eda, y nuestro \u00edndice de masa corporal rinde homenaje a este gusto.<\/p>\n

Desde la tradici\u00f3n de pasteler\u00eda alemana con la que creci\u00f3 Marell a la experimentaci\u00f3n de los ratos libres y un genuino amor por las cosas dulces, tenemos no poco que contar, cocinar y ense\u00f1ar sobre pasteler\u00eda. En este momento nuestra cocina est\u00e1 en Ecuador, y si necesitas contactarnos, aqu\u00ed estamos para que conversemos<\/a>.<\/p>\n

\"Torta<\/p>\n

Aqu\u00ed est\u00e1n nuestras recetas y art\u00edculos que tienen que ver con pasteler\u00eda y reposter\u00eda. Probablemente hay m\u00e1s de algo que puede ser de tu inter\u00e9s.<\/p>\n

\n
\"\"<\/a> Masa de tartaleta y Pie de lim\u00f3n<\/a><\/div>
\"\"<\/a> Helado sin M\u00e1quina<\/a><\/div>
\"\"<\/a> Brownies Esponjosos<\/a><\/div>
\"\"<\/a> Banoffee – Receta Original<\/a><\/div>
\"\"<\/a> Merengue Italiano<\/a><\/div>
\"\"<\/a> Galletas de Chips de Chocolate<\/a><\/div>
\"\"<\/a> Pan de Guineo y Aceite<\/a><\/div>
\"\"<\/a> Crema Namelaka<\/a><\/div>
\"\"<\/a> Pan de Guineo<\/a><\/div>
\"\"<\/a> Cremoso de Chocolate<\/a><\/div>
\"\"<\/a> Tartas, Tartaletas y Pie en Loja<\/a><\/div>
\"\"<\/a> Cr\u00e8me Br\u00fbl\u00e9e: Lo Dif\u00edcil son las Tildes<\/a><\/div>
\"\"<\/a> Lebkuchen: Galletas Alemanas<\/a><\/div>
\"\"<\/a> Casa de Jengibre<\/a><\/div>
\"\"<\/a> Presentaci\u00f3n Souffl\u00e9 \ud83c\udf6b sisanh 2018 ESPOCH<\/a><\/div>
\"\"<\/a> Bizcochuelo de Sif\u00f3n y Microondas<\/a><\/div>
\"\"<\/a> Pasteler\u00eda en Masa choux, Cuenca<\/a><\/div>
\"Pie<\/a> Masa Quebrada (P\u00e2te Bris\u00e9e)<\/a><\/div>
\"\"<\/a> Souffl\u00e9 de Chocolate<\/a><\/div>
\"\"<\/a> Barras de Lim\u00f3n (o de otras frutas)<\/a><\/div>
\"\"<\/a> Buttercream de Merengue Italiano<\/a><\/div>
\"\"<\/a> Galletas de Jengibre<\/a><\/div>
\"\"<\/a> Az\u00facar Invertido: Qu\u00e9 es y C\u00f3mo se Prepara<\/a><\/div>
\"\"<\/a> Gomitas<\/a><\/div>
\"\"<\/a> Flan de Arroz (Torta di Riso)<\/a><\/div>
\"\"<\/a> Dulce de Membrillo: Receta de la Nina<\/a><\/div>
\"\"<\/a> Torta Dobos: De Hungr\u00eda con Amor (y Chocolate)<\/a><\/div>
\"\"<\/a> Pie de Yogurt Sin Horno<\/a><\/div>
\"\"<\/a> Mousse de Chocolate de dos Ingredientes<\/a><\/div>
\"\"<\/a> La Ciencia del Merengue<\/a><\/div>
\"\"<\/a> Cheesecake Cl\u00e1sico<\/a><\/div>
\"\"<\/a> Fondant de Marshmallow<\/a><\/div>
\"\"<\/a> Receta de Fondant Extendido<\/a><\/div>
\"\"<\/a> Cupcakes: Receta Base<\/a><\/div>
\"\"<\/a> Pavlova: Ni de Aqu\u00ed ni de All\u00e1<\/a><\/div>
\"\"<\/a> Buttercream de Cacao en Polvo<\/a><\/div>
\"\"<\/a> Tiramisu: de Dulce y de Erotismo<\/a><\/div>
\"\"<\/a> Torta Concorde<\/a><\/div>
\"\"<\/a> Buttercream de Merengue Suizo<\/a><\/div>
\"\"<\/a> Brownies de Banana<\/a><\/div>
\"\"<\/a> Tortugas de Chocolate y Nuez<\/a><\/div>
\"\"<\/a> Glaseado Real<\/a><\/div>
\"\"<\/a> Mereng\u00f3n de Caf\u00e9<\/a><\/div>
\"\"<\/a> Torta Opera: caf\u00e9 y chocolate<\/a><\/div>
\"\"<\/a> Torta de Panqueques<\/a><\/div>
\"\"<\/a> Tocino de Cielo<\/a><\/div>
\"\"<\/a> Jumbals<\/a><\/div>
\"\"<\/a> Crema Inglesa Sous Vide<\/a><\/div>
\"\"<\/a> Rasgulla<\/a><\/div>
\"\"<\/a> Cheesecake de Yogurt y Frutilla<\/a><\/div>
\"\"<\/a> Rosas de Manzana<\/a><\/div>
\"\"<\/a> Crema de Mantequilla R\u00e1pida (Buttercream)<\/a><\/div>
\"\"<\/a> Suspiro Lime\u00f1o<\/a><\/div>
\"\"<\/a> Trufas de Brigadeiros<\/a><\/div>
\"\"<\/a> Torta de Lim\u00f3n y Crema<\/a><\/div>
\"\"<\/a> Torrijas: Aprovechando el Pan Viejo<\/a><\/div>
\"\"<\/a> Panforte de Siena<\/a><\/div>
\"\"<\/a> Cafeto<\/a><\/div>
\"\"<\/a> Pie R\u00e1pido de Crema Pastelera y Guayaba<\/a><\/div>
\"\"<\/a> Flan de Leche Evaporada<\/a><\/div>
\"\"<\/a> Mille Cr\u00eape de Ganache de Nutella<\/a><\/div>
\"\"<\/a> Tarta de Chocolate F\u00e1cil<\/a><\/div>
\"\"<\/a> Mazap\u00e1n de Nuez<\/a><\/div>
\"\"<\/a> Galette de Manzanas \u00c1cidas<\/a><\/div>
\"\"<\/a> Tarte Tatin: Tarta de Manzanas al rev\u00e9s<\/a><\/div>
\"\"<\/a> Queque Vegano de Chocolate y Pl\u00e1tano<\/a><\/div>
\"\"<\/a> Barras de Chocolate Relleno de Coco (Prestigio, Bounty)<\/a><\/div>
\"\"<\/a> Barra de Chocolate Frita<\/a><\/div>
\"\"<\/a> Panqueques con salsa Butterscotch<\/a><\/div>
\"\"<\/a> Cheesecake de Lim\u00f3n con Ganache de Chocolate Blanco<\/a><\/div>
\"\"<\/a> Cheesecake de Lim\u00f3n<\/a><\/div>
\"\"<\/a> El Manjar Blanco y su Larga Historia<\/a><\/div>
\"\"<\/a> Mousse de Chocolate con Leche Evaporada<\/a><\/div>
\"\"<\/a> Jarabe de Chocolate (Sirope de Chocolate) Casero<\/a><\/div>
\"\"<\/a> Trufas y Bombones Chocolerito<\/a><\/div>
\"\"<\/a> Receta de Manjarate (Mousse de Manjar Blanco)<\/a><\/div>
\"\"<\/a> Pie de Maracuy\u00e1 sin Horno<\/a><\/div>
\"\"<\/a> Cheesecake de Galletas Oreo Horneado<\/a><\/div>
\"\"<\/a> Pie de Lim\u00f3n con Leche Condensada y Yemas (horneado)<\/a><\/div>
\"\"<\/a> Pie de Espuma de Lim\u00f3n<\/a><\/div>
\"\"<\/a> Queque Volteado de Pi\u00f1a (Anan\u00e1)<\/a><\/div>
\"\"<\/a> Arroz con Leche<\/a><\/div>
\"\"<\/a> Cheesecake de Galletas Oreo<\/a><\/div>
\"\"<\/a> Barritas de Man\u00ed Salado y Caramelo<\/a><\/div>
\"\"<\/a> Helado de Nutella<\/a><\/div>
\"\"<\/a> Brownies con Naranja y Nutella<\/a><\/div>
\"\"<\/a> Pie de Parchita o Maracuy\u00e1 o Fruta de la Pasi\u00f3n<\/a><\/div>
\"\"<\/a> Torta de Maracuy\u00e1 y Ganache<\/a><\/div>
\"\"<\/a> Cheesecake de Nutella y Pistacho de Los Dulces de Benito de Salinas<\/a><\/div>
\"\"<\/a> Hanuta<\/a><\/div>
\"\"<\/a> Bu\u00f1uelos de Yuca<\/a><\/div>
\"\"<\/a> Calugas Caseras de Leche, Toffee o Butterscotch<\/a><\/div>
\"\"<\/a> Panna Cotta Vegetariana<\/a><\/div>
\"\"<\/a> Suspiro Lime\u00f1o \u2013 o Suspiro de Lime\u00f1a<\/a><\/div>
\"\"<\/a> Berlines. Fritos, por supuesto<\/a><\/div>
\"\"<\/a> Pie de Butterscotch y Ganache\u2026 y Nueces Tostadas<\/a><\/div>
\"\"<\/a> Receta: Queque Volteado de Peras<\/a><\/div>
\"\"<\/a> Queque de Pl\u00e1tano y Coco: Receta<\/a><\/div>
\"\"<\/a> Queque de pl\u00e1tano de Diego Mollenhauer: La Receta<\/a><\/div>
\"\"<\/a> Nutella: chocolate, avellanas y adicci\u00f3n<\/a><\/div><\/div>\n
\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Amamos la pasteler\u00eda, y nuestro \u00edndice de masa corporal rinde homenaje a este gusto.<\/p>\n","protected":false},"author":1,"featured_media":11221,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-11192","page","type-page","status-publish","has-post-thumbnail","hentry","entry","has-media"],"jetpack_shortlink":"https:\/\/wp.me\/PghKer-2Uw","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":12393,"url":"https:\/\/le-fort.org\/cocina\/documentos\/ciencia-pasteleria\/","url_meta":{"origin":11192,"position":0},"title":"Ciencia & Pasteler\u00eda","author":"Le-Fort.org","date":"18 de Abril, 2018","format":false,"excerpt":"Documento de la clase de Ciencia & Pasteler\u00eda que dictamos en Le-Fort.org. Es una clase bastante relajada y flexible, cuyo contenido podemos modificar seg\u00fan tus necesidades, que provee -esperamos- herramientas para mirar la pasteler\u00eda con otros ojos, y fomentar la creatividad desde el conocimiento de lo que est\u00e1 sucediendo en\u2026","rel":"","context":"Entrada similar ","block_context":{"text":"Entrada similar ","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/03\/dobos-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/03\/dobos-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/03\/dobos-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/03\/dobos-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/03\/dobos-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":14265,"url":"https:\/\/le-fort.org\/cocina\/panaderia-y-reposteria-loja\/","url_meta":{"origin":11192,"position":1},"title":"Panader\u00eda y Reposter\u00eda","author":"Marell Rojas","date":"8 de Julio, 2019","format":false,"excerpt":"Curso de panader\u00eda y resposter\u00eda 120 horas de duraci\u00f3n en Loja. Fundamentos, t\u00e9cnica, recetas, inocuidad alimentaria, nutrici\u00f3n, costos.","rel":"","context":"Entrada similar ","block_context":{"text":"Entrada similar ","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/cemitas-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/cemitas-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/cemitas-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/cemitas-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/cemitas-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":12371,"url":"https:\/\/le-fort.org\/cocina\/pasteleria-en-masa-choux\/","url_meta":{"origin":11192,"position":2},"title":"Pasteler\u00eda en Masa Choux","author":"Le-Fort.org","date":"14 de Abril, 2018","format":false,"excerpt":"La masa choux es una de las masas b\u00e1sicas de la pasteler\u00eda. Data del siglo XVI y nos permite preparar una serie de delicias de dulce y de sal. \u00a0 Acerca del curso de masa choux Talleres anteriores Si te interesa este curso, por favor cont\u00e1ctanos. Este taller, de 3\u2026","rel":"","context":"Entrada similar ","block_context":{"text":"Entrada similar ","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/choux-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/choux-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/choux-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/choux-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/choux-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":6,"url":"https:\/\/le-fort.org\/cocina\/nuestro-proyecto\/","url_meta":{"origin":11192,"position":3},"title":"Nuestro Proyecto","author":"Le-Fort.org","date":"27 de Abril, 2013","format":false,"excerpt":"\u00bfDe d\u00f3nde sali\u00f3 esta escuela de cocina en l\u00ednea y presencial sin fines de lucro en Ecuador? 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Dominique Ansel Joanne Chang Ettore Cioccia Osvaldo Gross Dinara Kasko Anna Olson Stella Parks (The Brave Tart) Jordi Roca","rel":"","context":"Entrada similar ","block_context":{"text":"Entrada similar ","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":8231,"url":"https:\/\/le-fort.org\/cocina\/nuestro-proyecto\/marell\/","url_meta":{"origin":11192,"position":5},"title":"Marell Rojas Le-Fort","author":"Le-Fort.org","date":"30 de Junio, 2016","format":false,"excerpt":"Marell Rojas Le-Fort es la cara m\u00e1s atractiva de este proyecto. Ha sido muchas cosas en la vida: madre, pintora, enfermera, profesora, paisajista, abuela... y por supuesto Chef. La otra mitad del equipo es Rodrigo. 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