{"id":16044,"date":"2020-05-07T07:45:15","date_gmt":"2020-05-07T12:45:15","guid":{"rendered":"https:\/\/pastry.science\/?p=162"},"modified":"2022-06-22T09:23:52","modified_gmt":"2022-06-22T14:23:52","slug":"cremas-en-pasteleria","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/cremas-en-pasteleria\/","title":{"rendered":"Cremas en Pasteler\u00eda"},"content":{"rendered":"<p>Las cremas en pasteler\u00eda son un mundo: un mundo que se basa en comparativamente pocos ingredientes. Revisemos algunas de sus variedades y relaciones.<!--more--><\/p>\n<div class=\"flourish-embed flourish-network\" data-src=\"visualisation\/2279413\" data-url=\"https:\/\/flo.uri.sh\/visualisation\/2279413\/embed\"><script src=\"https:\/\/public.flourish.studio\/resources\/embed.js\"><\/script><\/div>\n<div data-src=\"visualisation\/2279413\" data-url=\"https:\/\/flo.uri.sh\/visualisation\/2279413\/embed\"><\/div>\n<div data-src=\"visualisation\/2279413\" data-url=\"https:\/\/flo.uri.sh\/visualisation\/2279413\/embed\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Visualizaci\u00f3n de cremas en pasteler\u00eda<\/p>\n","protected":false},"author":2,"featured_media":14445,"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":[949],"tags":[953,900,937],"class_list":["post-16044","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-productos","tag-b1","tag-cremas","tag-semana-3","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/09\/cremoso-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-4aM","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":14844,"url":"https:\/\/le-fort.org\/cocina\/crema-namelaka\/","url_meta":{"origin":16044,"position":0},"title":"Crema Namelaka","author":"Le-Fort.org","date":"25 de Marzo, 2020","format":false,"excerpt":"Receta de crema Namelaka, descrita como una combinaci\u00f3n entre ganache y Panna Cotta. Desarrollada por Valrhona, se comporta como un gel fluido. Muy vers\u00e1til.","rel":"","context":"En &quot;Reposter\u00eda&quot;","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-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\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":15825,"url":"https:\/\/le-fort.org\/cocina\/crema-inglesa\/","url_meta":{"origin":16044,"position":1},"title":"Crema Inglesa","author":"Le-Fort.org","date":"24 de Octubre, 2021","format":false,"excerpt":"Receta cl\u00e1sica de crema inglesa para pasteler\u00eda. Es f\u00e1cil pero requiere cuidado. Crema, yemas, vainilla y az\u00facar. Temperado.","rel":"","context":"En &quot;Pasteler\u00eda&quot;","block_context":{"text":"Pasteler\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/pasteleria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/vainilla-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\/2016\/08\/vainilla-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/vainilla-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/vainilla-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/vainilla-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":16046,"url":"https:\/\/le-fort.org\/cocina\/crema-pastelera\/","url_meta":{"origin":16044,"position":2},"title":"Crema Pastelera","author":"Marell Rojas","date":"8 de Mayo, 2020","format":false,"excerpt":"Receta de la crema pastelera","rel":"","context":"En &quot;Productos&quot;","block_context":{"text":"Productos","link":"https:\/\/le-fort.org\/cocina\/categoria\/productos\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/masa-madre-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\/2020\/10\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":16067,"url":"https:\/\/le-fort.org\/cocina\/creme-anglaise\/","url_meta":{"origin":16044,"position":3},"title":"Cr\u00e8me Anglaise","author":"Marell Rojas","date":"3 de Abril, 2021","format":false,"excerpt":"Una de las bases de la pasteler\u00eda","rel":"","context":"En &quot;Productos&quot;","block_context":{"text":"Productos","link":"https:\/\/le-fort.org\/cocina\/categoria\/productos\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/2018-02-15-09.32.32.jpg?fit=1200%2C675&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/2018-02-15-09.32.32.jpg?fit=1200%2C675&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/2018-02-15-09.32.32.jpg?fit=1200%2C675&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/2018-02-15-09.32.32.jpg?fit=1200%2C675&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/2018-02-15-09.32.32.jpg?fit=1200%2C675&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8179,"url":"https:\/\/le-fort.org\/cocina\/crema-inglesa-sous-vide\/","url_meta":{"origin":16044,"position":4},"title":"Crema Inglesa Sous Vide","author":"Le-Fort.org","date":"23 de Junio, 2016","format":false,"excerpt":"Crema inglesa preparada mediante m\u00e9todo sous vide (al vac\u00edo). Qued\u00f3 muy buena.","rel":"","context":"En &quot;Pasteler\u00eda&quot;","block_context":{"text":"Pasteler\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/pasteleria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/crema-inglesa-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\/2016\/06\/crema-inglesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/crema-inglesa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/crema-inglesa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/crema-inglesa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":435,"url":"https:\/\/le-fort.org\/cocina\/namelaka\/","url_meta":{"origin":16044,"position":5},"title":"Namelaka","author":"Marell Rojas","date":"11 de Mayo, 2021","format":false,"excerpt":"Muy cremosa","rel":"","context":"En &quot;General&quot;","block_context":{"text":"General","link":"https:\/\/le-fort.org\/cocina\/categoria\/general\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/img.youtube.com\/vi\/ohI61jMHeHQ\/0.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/16044","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=16044"}],"version-history":[{"count":1,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/16044\/revisions"}],"predecessor-version":[{"id":16526,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/16044\/revisions\/16526"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/14445"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=16044"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=16044"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=16044"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}