{"id":362,"date":"2021-04-09T11:39:19","date_gmt":"2021-04-09T16:39:19","guid":{"rendered":"https:\/\/pastry.science\/?p=362"},"modified":"2022-01-28T22:35:31","modified_gmt":"2022-01-29T03:35:31","slug":"banoffee","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/banoffee\/","title":{"rendered":"Banoffee"},"content":{"rendered":"<p>Cl\u00e1sico brit\u00e1nico de la d\u00e9cada de 1970. Tambi\u00e9n se encuentra como Banoffi.<\/p>\n<p><!--more--><\/p>\n<p>Adaptado de la receta de <a href=\"https:\/\/iandowding.co.uk\/banoffi-pie-the-original-recipe\/\">Ian Dowding<\/a>. Para un pie de 25cm de di\u00e1metro y 4cm de alto. <a href=\"https:\/\/www.le-fort.org\/banoffee-receta-original\/\">Originalmente publicado en Le-Fort.org<\/a>.<\/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\/9Hr5JIxIfjQ?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>Ingredientes<\/h2>\n<p>Para la masa<\/p>\n<ul>\n<li>250g harina<\/li>\n<li>25g az\u00facar impalpable<\/li>\n<li>125g mantequilla fr\u00eda, cortada en dados<\/li>\n<li>1 huevo y una yema<\/li>\n<\/ul>\n<p>Para el relleno<\/p>\n<ul>\n<li>1 tarro y medio (600g) de leche condensada hecho manjar<\/li>\n<li>5 guineos maduros<\/li>\n<\/ul>\n<p>Para cubrir<\/p>\n<ul>\n<li>400ml crema de leche<\/li>\n<li>1cdta de caf\u00e9 instant\u00e1neo en polvo<\/li>\n<li>10g az\u00facar impalpable<\/li>\n<li>1 pizca de caf\u00e9 instant\u00e1neo en polvo<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<h3>La masa<\/h3>\n<ol>\n<li>Unir harina y az\u00facar en un cuenco. A\u00f1adir la mantequilla y dispersar hasta que parezca miga de pan fina.<\/li>\n<li>A\u00f1adir el huevo y formar una masa. No amasar.<\/li>\n<li>Refrigerar 30 minutos y luego estirar hasta un grosor de 3mm. Cubrir el molde.<\/li>\n<li>Precalentar el horno a 180\u00b0C<\/li>\n<li>Pinchar la base con un tenedor, cubrir con papel de\u00a0 hornop o papel de aluminio y rellenar con frejoles secos u otro peso.<\/li>\n<li>Hornear 15 minutos y remover el peso y el papel.<\/li>\n<li>Hornear hasta dorar.<\/li>\n<li>Retirar del horno y enfriar.<\/li>\n<\/ol>\n<h3>Armado<\/h3>\n<ol>\n<li>Esparcir el dulce de leche sobre la masa<\/li>\n<li>Pelar y laminar los guineos longitudinalmente. Cubrir el dulce de leche con ellos<\/li>\n<li>Montar la crema con el az\u00facar y el caf\u00e9 hasta que forme picos suaves. No sobrebatir<\/li>\n<li>Cubrir los guineos con la crema. Espolvorear la pizca de caf\u00e9 instant\u00e1neo sobre la crema<\/li>\n<\/ol>\n<h2>Cocci\u00f3n de la leche condensada<\/h2>\n<ul>\n<li>Hervir tarros de leche condensada 20 minutos en olla a presi\u00f3n o 3 horas en olla convencional. Alternativamente se puede utilizar manjar o arequipe.<\/li>\n<\/ul>\n<h2>Adaptaci\u00f3n<\/h2>\n<p>Aquellos que no tengan acceso a un horno, pueden preparar la versi\u00f3n con masa de galletas. Se requieren 225g de galletas Mar\u00eda pulverizadas o molidas y 120g de mantequilla fundida. Se amasa todo y se cubre el molde con la masa. Para que solidifique, se deja en refrigeraci\u00f3n 30 minutos.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6046\" data-permalink=\"https:\/\/le-fort.org\/cocina\/banoffee-pie-de-caramelo-banana-y-crema\/tajada_2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/tajada_2.jpg?fit=960%2C600&amp;ssl=1\" data-orig-size=\"960,600\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Una tajada de Banoffee\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/tajada_2.jpg?fit=960%2C600&amp;ssl=1\" class=\"aligncenter size-full wp-image-6046\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2015\/02\/tajada_2.jpg?resize=960%2C600&#038;ssl=1\" alt=\"Tajada de banoffee\" width=\"960\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/tajada_2.jpg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/tajada_2.jpg?resize=600%2C375&amp;ssl=1 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pie que combina guineo, dulce de leche, crema y caf\u00e9. <\/p>\n","protected":false},"author":2,"featured_media":6038,"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":[949,950],"tags":[953,957,898,960,963,936],"class_list":["post-362","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-productos","category-tartas-y-pies","tag-b1","tag-dulce-de-leche","tag-guineo","tag-inglaterra","tag-masas-friables","tag-semana-2","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/sghKer-banoffee","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":15572,"url":"https:\/\/le-fort.org\/cocina\/banoffee-receta-original\/","url_meta":{"origin":362,"position":0},"title":"Banoffee &#8211; Receta Original","author":"Le-Fort.org","date":"10 de Abril, 2021","format":false,"excerpt":"Receta original del Banoffee o Banofi, tarta de la d\u00e9cada de 1970. Esta versi\u00f3n tiene caf\u00e9 en la crema y usa simplemente dulce de leche.","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\/2015\/02\/banoffee_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\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":6026,"url":"https:\/\/le-fort.org\/cocina\/banoffee-pie-de-caramelo-banana-y-crema\/","url_meta":{"origin":362,"position":1},"title":"Banoffee: Pie de Caramelo, Banana y Crema","author":"Le-Fort.org","date":"1 de Febrero, 2015","format":false,"excerpt":"Receta de Banoffee, un pie de caramelo de leche condensada, banana en rodajas y crema batida muy f\u00e1cil y de r\u00e1pida preparaci\u00f3n.","rel":"","context":"En &quot;Tartas&quot;","block_context":{"text":"Tartas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/tartas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_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\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":3227,"url":"https:\/\/le-fort.org\/cocina\/pie-de-mantequilla-de-mani-y-chocolate\/","url_meta":{"origin":362,"position":2},"title":"Pie de Mantequilla de Man\u00ed y Chocolate","author":"Le-Fort.org","date":"23 de Febrero, 2013","format":false,"excerpt":"Receta de Pie de Mantequilla de man\u00ed con chocolate, m\u00e1s bien con ganache amargo.","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/02\/2013-02-22_16-52-22_330.jpg?fit=640%2C480&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/02\/2013-02-22_16-52-22_330.jpg?fit=640%2C480&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/02\/2013-02-22_16-52-22_330.jpg?fit=640%2C480&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":8372,"url":"https:\/\/le-fort.org\/cocina\/torta-opera\/","url_meta":{"origin":362,"position":3},"title":"Torta Opera: caf\u00e9 y chocolate","author":"Le-Fort.org","date":"12 de Julio, 2016","format":false,"excerpt":"Receta de torta Opera, que es un bizcochuelo de almendras llamado Joconde, crema de mantequilla y caf\u00e9 y ganache de chocolate.","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\/07\/opera-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\/07\/opera-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/opera-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/opera-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/opera-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":14874,"url":"https:\/\/le-fort.org\/cocina\/pan-de-guineo-con-aceite\/","url_meta":{"origin":362,"position":4},"title":"Pan de Guineo y Aceite","author":"Le-Fort.org","date":"28 de Marzo, 2020","format":false,"excerpt":"El pan de guineo (o queque de pl\u00e1tano) es una receta que hemos visitado repetidamente, y que es una buena forma de aprovechar los guineos que est\u00e1n sobremaduros y no botar comida, que nunca est\u00e1n los tiempos para eso. Un tip interesant\u00edsimo es el de hornear los guineos con su\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\/2020\/02\/guineo-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\/02\/guineo-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/02\/guineo-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/02\/guineo-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/02\/guineo-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":303,"url":"https:\/\/le-fort.org\/cocina\/donas-2\/","url_meta":{"origin":362,"position":5},"title":"Donas","author":"Marell Rojas","date":"8 de Julio, 2020","format":false,"excerpt":"Receta de donuts","rel":"","context":"En &quot;Masas&quot;","block_context":{"text":"Masas","link":"https:\/\/le-fort.org\/cocina\/categoria\/masas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/img.youtube.com\/vi\/8zIR0TgNBFI\/0.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/362","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=362"}],"version-history":[{"count":1,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/362\/revisions"}],"predecessor-version":[{"id":16421,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/362\/revisions\/16421"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/6038"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=362"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=362"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}