{"id":16058,"date":"2020-06-14T13:49:05","date_gmt":"2020-06-14T18:49:05","guid":{"rendered":"https:\/\/pastry.science\/?p=269"},"modified":"2022-01-28T22:32:54","modified_gmt":"2022-01-29T03:32:54","slug":"parfait-de-chocolate","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/parfait-de-chocolate\/","title":{"rendered":"Parfait de Chocolate"},"content":{"rendered":"

Parfait<\/em> quiere decir “perfecto” en franc\u00e9s, y es un buen adjetivo para este postre helado.<\/p>\n

Receta adaptada desde\u00a0Baking and pastry: mastering the art and craft.<\/i><\/p>\n

Ingredientes<\/h2>\n
    \n
  • 75g yemas de huevo (aprox. 3)<\/li>\n
  • 40g az\u00facar<\/li>\n
  • 100g chocolate<\/li>\n
  • 300g crema de leche muy fr\u00eda<\/li>\n<\/ul>\n

    Procedimiento<\/h2>\n
      \n
    1. Derretir el chocolate en el microondas o a ba\u00f1o Mar\u00eda<\/li>\n
    2. Calentar yemas y az\u00facar a ba\u00f1o Mar\u00eda hasta los 80\u00b0C<\/li>\n
    3. Batir a velocidad media alta hasta que forme una espuma amarillo p\u00e1lido y alcance temperatura ambiente.<\/li>\n
    4. Mezclar las yemas con el chocolate fundido sin que pierda aire<\/li>\n
    5. Montar la crema de leche a pico suave<\/li>\n
    6. Mezclar cuidadosamente con el chocolate y las yemas, cuidando de no perder aire<\/li>\n
    7. Rellenar los moldes y congelar hasta que solidifique.<\/li>\n<\/ol>\n

      \"Parfait\"<\/p>\n","protected":false},"excerpt":{"rendered":"

      Postre helado<\/p>\n","protected":false},"author":2,"featured_media":16417,"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":[948,949],"tags":[953,358,804,10,940],"class_list":["post-16058","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-postres","category-productos","tag-b1","tag-chocolate","tag-espumas","tag-helados","tag-semana-6","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/06\/parfait-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-4b0","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":236,"url":"https:\/\/le-fort.org\/cocina\/pavlova-de-chocolate\/","url_meta":{"origin":16058,"position":0},"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":14443,"url":"https:\/\/le-fort.org\/cocina\/cremoso-de-chocolate\/","url_meta":{"origin":16058,"position":1},"title":"Cremoso de Chocolate","author":"Marell Rojas","date":"16 de Septiembre, 2019","format":false,"excerpt":"Receta de cremoso de chocolate que es, con ligeras modificaciones, de Callebaut. Realmente excelente. 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