{"id":16040,"date":"2020-03-25T21:09:18","date_gmt":"2020-03-26T02:09:18","guid":{"rendered":"http:\/\/pastry.science\/?p=8"},"modified":"2023-02-11T11:52:04","modified_gmt":"2023-02-11T16:52:04","slug":"creme-brulee-2","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/creme-brulee-2\/","title":{"rendered":"Cr\u00e8me br\u00fbl\u00e9e"},"content":{"rendered":"<p><em>Cr\u00e8me br\u00fbl\u00e9e<\/em> quiere decir &#8220;crema quemada&#8221; Es una crema horneada que se sirve en un ramequin y se termina caramelizando az\u00facar en su superficie con un soplete o un hierro al rojo.<!--more--><\/p>\n<h2>Receta de la <em>Cr\u00e8me br\u00fbl\u00e9e<\/em><\/h2>\n<p>Receta adaptada desde <i>Baking and pastry: mastering the art and craft. <\/i>P\u00e1gina 402<\/p>\n<p>Para 10 porciones de 150ml cada una<\/p>\n<h3>Ingredientes<\/h3>\n<div class=\"cajaDer\">\n<h4>\u00bfQu\u00e9 es az\u00facar <em>br\u00fbl\u00e9e?<\/em><\/h4>\n<p>El az\u00facar <em>br\u00fbl\u00e9e<\/em> es una mezcla de partes iguales de az\u00facar granulada y az\u00facar morena, pulverizada para que se caramelice m\u00e1s r\u00e1pidamente con el soplete.<\/p>\n<\/div>\n<ul>\n<li>900g crema de leche 35% materia grasa<\/li>\n<li>170g az\u00facar granulada<\/li>\n<li>1 pizca de sal<\/li>\n<li>1cda esencia de vainilla<\/li>\n<li>160g yemas batidas<\/li>\n<li>140g az\u00facar <em>br\u00fbl\u00e9e<\/em><\/li>\n<li>130g az\u00facar impalpable<\/li>\n<\/ul>\n<h3>Procedimiento<\/h3>\n<div class=\"cajaDer\">\n<h4>Cuidado con el az\u00facar<\/h4>\n<p>El az\u00facar cura la yema de huevo, por lo que es importante mezclar inmediatamente el az\u00facar y las yemas. Lo mismo puede suceder con las claras.<\/p>\n<\/div>\n<ol>\n<li>Combinar la crema, 90g del az\u00facar y la sal en un cazo no reactivo y llevar a ebullici\u00f3n<\/li>\n<li>Mezclar las yemas con el az\u00facar restante\u00a0 y temperar a\u00f1adiendo aproximadamente 1\/3 de la crema caliente sobre las cremas, agitando y posteriormente el resto de la crema.<\/li>\n<li>Colar y llenar los ramequines hasta tres cuartos de su capacidad<\/li>\n<li>Hornear a 165\u00b0C en ba\u00f1o de agua por 20 a 25 minutos<\/li>\n<li>Retirar del horno y del ba\u00f1o de agua, secar el exterior de los ramequines, dejar enfriar y refrigerar completamente<\/li>\n<li>Justo antes de servir, cubrir con una capa delgada y uniforme de az\u00facar <em>br\u00fbl\u00e9e,<\/em> caramelizar con soplete, y espolvorear con az\u00facar impalpable<\/li>\n<\/ol>\n<h2>Historia<\/h2>\n<p>La primera receta de que disponemos est\u00e1 en el libro <a href=\"https:\/\/gallica.bnf.fr\/ark:\/12148\/bpt6k108571q.image\" target=\"_blank\" rel=\"noopener noreferrer\"><em>Le nouveau cuisinier royal et bourgeois<\/em><\/a> de Massialot y data de 1691. Pr\u00e1cticamente no tuvo ninguna presencia en la culinaria de los siglos XIX y casi todo el XX hasta su salto a la popularidad en la d\u00e9cada de 1980 en que se difundi\u00f3 por los restaurantes de los Estados Unidos.<\/p>\n<h2>Sous Vide<\/h2>\n<p>Podemos preparar <em>pot de<\/em> <em>cr\u00e8me\u00a0<\/em>utilizando el m\u00e9todo <em>sous vide<\/em>. Los par\u00e1metros de cocci\u00f3n son 60 minutos a 80\u00b0C. Antes de servir, quemamos el az\u00facar con un soplete para obtener <em>cr\u00e8me br\u00fbl\u00e9e<\/em>.<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/ISeKDksNzdU?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-CL&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<h2>Variantes<\/h2>\n<p>La crema catalana es muy similar a la <em>Cr\u00e8me br\u00fbl\u00e9e<\/em><em>. <\/em>Se deja al estudiante averiguar sus diferencias e historia.<\/p>\n<p>Aqu\u00ed hay un interesante v\u00eddeo de Anna Olson en que prepara <em>Cr\u00e8me br\u00fbl\u00e9e <\/em>y algunas variantes de inter\u00e9s<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/K8BTQIOm9FE?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-CL&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<h2>Bibliograf\u00eda<\/h2>\n<p>John Wiley &amp; Sons. (2016).\u00a0<i>Baking and pastry: mastering the art and craft<\/i>. Hoboken.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Crema y caramelo<\/p>\n","protected":false},"author":2,"featured_media":14106,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[948],"tags":[953,684,932],"class_list":["post-16040","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-postres","tag-b1","tag-receta","tag-semana-1","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/brulee-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-4aI","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":13999,"url":"https:\/\/le-fort.org\/cocina\/creme-brulee\/","url_meta":{"origin":16040,"position":0},"title":"Cr\u00e8me 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