{"id":16062,"date":"2020-07-23T07:28:56","date_gmt":"2020-07-23T12:28:56","guid":{"rendered":"https:\/\/pastry.science\/?p=312"},"modified":"2020-07-23T07:28:56","modified_gmt":"2020-07-23T12:28:56","slug":"fondant-para-cubrir","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/fondant-para-cubrir\/","title":{"rendered":"Fondant para cubrir"},"content":{"rendered":"<h2><strong>Ingredientes<\/strong><\/h2>\n<ul>\n<li>40g agua<\/li>\n<li>2 \u00bc cdtas gelatina sin sabor<\/li>\n<li>130g jarabe de ma\u00edz<\/li>\n<li>22ml glicerina (opcional)<\/li>\n<li>680g az\u00facar impalpable<\/li>\n<li>Manteca vegetal para cubrir<\/li>\n<\/ul>\n<h2><strong>Procedimiento<\/strong><\/h2>\n<ol>\n<li>Combinar gelatina y agua. Disolver a 32\u00b0C<\/li>\n<li>Retirar del calor y a\u00f1adir el jarabe de ma\u00edz<\/li>\n<li>A\u00f1adir el az\u00facar y mezclar hasta obtener una masa homog\u00e9nea<\/li>\n<li>Darle forma de tronco y cubrir con manteca<\/li>\n<li>Envolver herm\u00e9ticamente.<\/li>\n<li>Idealmente, utilizar el mismo d\u00eda.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Masa de az\u00facar utilizada para decoraci\u00f3n y cobertura<\/p>\n","protected":false},"author":2,"featured_media":314,"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":[1],"tags":[],"class_list":["post-16062","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","entry","has-media"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pghKer-4b4","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":9668,"url":"https:\/\/le-fort.org\/cocina\/gomitas\/","url_meta":{"origin":16062,"position":0},"title":"Gomitas","author":"Le-Fort.org","date":"27 de Septiembre, 2017","format":false,"excerpt":"Ejercicio de preparaci\u00f3n de gomitas (gominolas) de un MOOC que estamos tomando","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\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/gomitas-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\/09\/gomitas-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/gomitas-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/gomitas-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/gomitas-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8762,"url":"https:\/\/le-fort.org\/cocina\/receta-fondant-extendido\/","url_meta":{"origin":16062,"position":1},"title":"Receta de Fondant Extendido","author":"Le-Fort.org","date":"30 de Septiembre, 2016","format":false,"excerpt":"Esta es la receta del fondant extendido, que se conoce tambi\u00e9n como fondant estirado. La utilizamos en el curso de fondant que dictamos en la Escuela de Alta Cocina Arte Chef hace unas semanas, y la consignamos para las alumnas que tengan inter\u00e9s. Ingredientes del Fondant extendido Para una torta\u2026","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\/2016\/09\/fondant-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\/09\/fondant-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/fondant-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/fondant-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/fondant-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":14443,"url":"https:\/\/le-fort.org\/cocina\/cremoso-de-chocolate\/","url_meta":{"origin":16062,"position":2},"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. F\u00e1cil y delicioso.","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\/2019\/09\/cremoso-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\/09\/cremoso-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/09\/cremoso-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/09\/cremoso-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/09\/cremoso-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8737,"url":"https:\/\/le-fort.org\/cocina\/azucar-invertido\/","url_meta":{"origin":16062,"position":3},"title":"Az\u00facar Invertido: Qu\u00e9 es y C\u00f3mo se Prepara","author":"Rod","date":"11 de Diciembre, 2017","format":false,"excerpt":"El az\u00facar invertido es un interesante ingrediente: az\u00facar parcialmente hidrolizada en glucosa y fructosa. Tiene una serie de usos culinarios.","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\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/invertida-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\/12\/invertida-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/invertida-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/invertida-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/invertida-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":9159,"url":"https:\/\/le-fort.org\/cocina\/pie-de-yogurt-sin-horno\/","url_meta":{"origin":16062,"position":4},"title":"Pie de Yogurt Sin Horno","author":"Le-Fort.org","date":"2 de Febrero, 2017","format":false,"excerpt":"Esta receta de pie de yogurt\u00a0lleg\u00f3 hace a\u00f1os, v\u00eda madre\/suegra. A poco andar se convirti\u00f3 en un cl\u00e1sico, y ha sido una de nuestras recetas m\u00e1s populares desde entonces. Aqu\u00ed est\u00e1 con una capa superior de Agar agar. Es una receta simple, y la parte m\u00e1s dif\u00edcil es esperar toda\u2026","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\/2017\/02\/pie-yogurt-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\/02\/pie-yogurt-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/pie-yogurt-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/pie-yogurt-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/pie-yogurt-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5194,"url":"https:\/\/le-fort.org\/cocina\/jarabe-de-chocolate-sirope-de-chocolate-casero\/","url_meta":{"origin":16062,"position":5},"title":"Jarabe de Chocolate (Sirope de Chocolate) Casero","author":"Le-Fort.org","date":"28 de Enero, 2014","format":false,"excerpt":"Receta de sirope de chocolate casero, o jarabe de chocolate. S\u00f3lo tiene cacao amargo en polvo, az\u00facar, una pizca de sal y agua. Es muy simple, r\u00e1pido y delicioso.","rel":"","context":"En &quot;Recetas&quot;","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\/01\/jarabe-chocolate-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\/2014\/01\/jarabe-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/jarabe-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/jarabe-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/jarabe-chocolate-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\/16062","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=16062"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/16062\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/314"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=16062"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=16062"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=16062"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}