{"id":16046,"date":"2020-05-08T13:57:00","date_gmt":"2020-05-08T18:57:00","guid":{"rendered":"https:\/\/pastry.science\/?p=175"},"modified":"2022-01-28T22:13:22","modified_gmt":"2022-01-29T03:13:22","slug":"crema-pastelera","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/crema-pastelera\/","title":{"rendered":"Crema Pastelera"},"content":{"rendered":"

La crema pastelera, o cr\u00e8me patissier<\/em> es uno de los productos fundamentales de la pasteler\u00eda.<\/p>\n

Receta adaptada de Baking and pastry: mastering the art and craft. <\/i>P\u00e1gina 417.<\/p>\n

\"Crema
Pie de crema pastelera y guayaba<\/figcaption><\/figure>\n

Ingredientes<\/h2>\n

Para 1200g aprox. de crema pastelera<\/p>\n

    \n
  • 700g leche entera<\/li>\n
  • 175g az\u00facar granulada<\/li>\n
  • 70g mantequilla<\/li>\n
  • 1 pizca de sal<\/li>\n
  • 70g almid\u00f3n de ma\u00edz<\/li>\n
  • 170g huevos (3 huevos grandes o 4 peque\u00f1os)<\/li>\n
  • 2cdtas de esencia de vanilla o una vaina de vainilla<\/li>\n<\/ul>\n

    Procedimiento<\/h2>\n
      \n
    1. Combinar 550g de leche con 80g de az\u00facar y la pizca de sal en una olla no reactiva y llevar a hervor, revolviendo para disolver el az\u00facar<\/li>\n
    2. En un bol grande, combinar el resto del az\u00facar con el almid\u00f3n de ma\u00edz e incorporar el resto de la leche, los huevos y la vainilla, batiendo hasta homogeneizar.<\/li>\n
    3. Temperar la mezcla de huevos con aproximadamente un tercio de la leche caliente, batiendo constantemente hasta homogeneizar<\/li>\n
    4. Retornar la mezcla a la olla y cocinar hasta que la crema espese y el batidor deje una estela en la crema<\/li>\n
    5. Verte en un cuenco amplio y no reactivo, filmar a piel y enfriar en ba\u00f1o Mar\u00eda inverso.<\/li>\n
    6. Almacenar cubierta en refrigeraci\u00f3n por hasta 3 d\u00edas.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      Receta de la crema pastelera<\/p>\n","protected":false},"author":2,"featured_media":178,"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":[900,684],"class_list":["post-16046","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-productos","tag-cremas","tag-receta","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/masa-madre-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-4aO","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":3122,"url":"https:\/\/le-fort.org\/cocina\/berlines-con-crema-pastelera\/","url_meta":{"origin":16046,"position":0},"title":"Berlines. Fritos, por supuesto","author":"Le-Fort.org","date":"7 de Febrero, 2013","format":false,"excerpt":"Receta de Berlines fritos f\u00e1ciles, rellenos con Crema Pastelera. Se puede modificar el relleno para que sea mermelada, manjar blanco o dulce de membrillo tambi\u00e9n.","rel":"","context":"En "Recetas"","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/02\/P1280023-001.jpg?fit=960%2C413&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/02\/P1280023-001.jpg?fit=960%2C413&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/02\/P1280023-001.jpg?fit=960%2C413&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/02\/P1280023-001.jpg?fit=960%2C413&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":5835,"url":"https:\/\/le-fort.org\/cocina\/pie-rapido-de-crema-pastelera-y-guayaba\/","url_meta":{"origin":16046,"position":1},"title":"Pie R\u00e1pido de Crema Pastelera y Guayaba","author":"Le-Fort.org","date":"1 de Diciembre, 2014","format":false,"excerpt":"Receta de pie r\u00e1pido de crema pastelera y guayaba hecho con crema pastelera instant\u00e1nea.","rel":"","context":"En "Recetas"","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/12\/pie-crema-pastelera-guayaba-hd-2.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\/2014\/12\/pie-crema-pastelera-guayaba-hd-2.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/12\/pie-crema-pastelera-guayaba-hd-2.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/12\/pie-crema-pastelera-guayaba-hd-2.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/12\/pie-crema-pastelera-guayaba-hd-2.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":236,"url":"https:\/\/le-fort.org\/cocina\/pavlova-de-chocolate\/","url_meta":{"origin":16046,"position":2},"title":"Pavlova de Chocolate","author":"Marell Rojas","date":"28 de Mayo, 2020","format":false,"excerpt":"Receta de Pavlova de chocolate, que se puede convertir en una torta Concorde.","rel":"","context":"En "Postres"","block_context":{"text":"Postres","link":"https:\/\/le-fort.org\/cocina\/categoria\/postres\/"},"img":{"alt_text":"Carbonara Photo by Sam Lion from Pexels","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/carbonara.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\/2021\/01\/carbonara.jpg?fit=1200%2C675&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/carbonara.jpg?fit=1200%2C675&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/carbonara.jpg?fit=1200%2C675&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/carbonara.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":16046,"position":3},"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 "Pasteler\u00eda"","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":13999,"url":"https:\/\/le-fort.org\/cocina\/creme-brulee\/","url_meta":{"origin":16046,"position":4},"title":"Cr\u00e8me Br\u00fbl\u00e9e: Lo Dif\u00edcil son las Tildes","author":"Le-Fort.org","date":"13 de Mayo, 2019","format":false,"excerpt":"Receta de Cr\u00eame Brul\u00e9e: R\u00e1pida, sencilla y entretenida.","rel":"","context":"En "Reposter\u00eda"","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\/2019\/04\/brulee-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\/2019\/04\/brulee-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/brulee-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/brulee-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/brulee-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":16040,"url":"https:\/\/le-fort.org\/cocina\/creme-brulee-2\/","url_meta":{"origin":16046,"position":5},"title":"Cr\u00e8me br\u00fbl\u00e9e","author":"Marell Rojas","date":"25 de Marzo, 2020","format":false,"excerpt":"Crema y caramelo","rel":"","context":"En "Postres"","block_context":{"text":"Postres","link":"https:\/\/le-fort.org\/cocina\/categoria\/postres\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/brulee-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\/2019\/04\/brulee-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/brulee-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/brulee-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/brulee-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/16046","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=16046"}],"version-history":[{"count":1,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/16046\/revisions"}],"predecessor-version":[{"id":16402,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/16046\/revisions\/16402"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/178"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=16046"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=16046"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=16046"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}