{"id":8762,"date":"2016-09-30T09:49:33","date_gmt":"2016-09-30T14:49:33","guid":{"rendered":"http:\/\/loquecomemos.com\/?p=8762"},"modified":"2016-10-27T18:09:11","modified_gmt":"2016-10-27T23:09:11","slug":"receta-fondant-extendido","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/receta-fondant-extendido\/","title":{"rendered":"Receta de Fondant Extendido"},"content":{"rendered":"<p>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.<!--more--><\/p>\n<h2>Ingredientes del Fondant extendido<\/h2>\n<p>Para una torta de 25cm, aprox.<\/p>\n<ul>\n<li>4 cucharadas de agua (60ml)<\/li>\n<li>1 cucharada de gelatina sin sabor (15gr)<\/li>\n<li>1 cucharada de glicerina (20gr)<\/li>\n<li>1cucharada de glucosa (20gr)<\/li>\n<li>1 cucharada de manteca vegetal (15gr)<\/li>\n<li>Esencia a gusto (opcional)<\/li>\n<li>800gr de az\u00facar impalpable, m\u00e1s un extra si es necesario<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<ol>\n<li>En una bol\u00a0a ba\u00f1o Mar\u00eda, disolvamos la gelatina en el agua, verti\u00e9ndola sobre el agua en forma de lluvia<\/li>\n<li>Seguidamente a\u00f1adimos la glicerina (ver notas)<\/li>\n<li>Luego, a\u00f1adimos la glucosa<\/li>\n<li>Lugo a\u00f1adimos la manteca vegetal y revolvemos hasta disolver bien todo.<\/li>\n<li>A\u00f1adimos la esencia, si la utilizamos<\/li>\n<li>Retiramos del fuego, y sin dejar que el l\u00edquido se enfr\u00ede, a\u00f1adimos el az\u00facar impalpable\n<p><figure id=\"attachment_8765\" aria-describedby=\"caption-attachment-8765\" style=\"width: 1000px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8765\" data-permalink=\"https:\/\/le-fort.org\/cocina\/receta-fondant-extendido\/amasando-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/amasando.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" 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=\"amasando\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Al principio va a estar muy blando el fondant extendido. Sigamos amasando e incorporando az\u00facar impalpable.&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/amasando.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-large wp-image-8765\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2016\/09\/amasando-1280x720.jpg?resize=1000%2C563\" alt=\"Amasando fondant extendido\" width=\"1000\" height=\"563\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/amasando.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/amasando.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption id=\"caption-attachment-8765\" class=\"wp-caption-text\">Al principio va a estar muy blando el fondant extendido. Sigamos amasando e incorporando az\u00facar impalpable.<\/figcaption><\/figure><\/li>\n<li>Pasamos la masa a la mesa y amasamos hasta incorporar todo y que no se nos pegue en las manos<\/li>\n<li>Una vez listo, lo guardamos en una bolsa herm\u00e9tica y lo guardamos en refrigeraci\u00f3n dura hasta 3 meses.<\/li>\n<\/ol>\n<h2>Notas<\/h2>\n<ol>\n<li>Si el clima est\u00e1 muy h\u00famedo, es preferible no utilizar glicerina<\/li>\n<li>Si el fondant est\u00e1 muy el\u00e1stico, es signo de que le falta az\u00facar impalpable.<\/li>\n<li>Si est\u00e1 muy seco, lo podemos untar por fuera con manteca vegetal y amasamos<\/li>\n<li>Si a\u00fan as\u00ed est\u00e1 muy seco, le podemos agregar de a poco clara de huevo batida a nieve hasta que recupere la elasticidad necesaria<\/li>\n<li>Si mezclamos este fondant con pasta de goma en proporciones iguales, lo podemos utilizar para modelar. Otra opci\u00f3n es a\u00f1adirle CMC: una cucharadita por cada 400gr de az\u00facar.<\/li>\n<li>Antes de utilizarlo, debemos volver a amasarlo, si es que lo hemos guardado.<\/li>\n<\/ol>\n<h2>Referencias<\/h2>\n<p>Nuestra fuente es la excelente profesora Adriana Bologna, y aqu\u00ed est\u00e1 su video.<\/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\/jwj8PgirEBk?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","protected":false},"excerpt":{"rendered":"<p>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.<\/p>\n","protected":false},"author":1,"featured_media":8763,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[25],"tags":[674,682,30],"class_list":["post-8762","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reposteria","tag-decoracion","tag-fondant","tag-reposteria","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/fondant-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-2hk","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":8770,"url":"https:\/\/le-fort.org\/cocina\/fondant-de-marshmallow\/","url_meta":{"origin":8762,"position":0},"title":"Fondant de Marshmallow","author":"Le-Fort.org","date":"2 de Octubre, 2016","format":false,"excerpt":"Receta de fondant de marshmallow (malvavisco)","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\/10\/fondant-marshmallow-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\/10\/fondant-marshmallow-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/fondant-marshmallow-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/fondant-marshmallow-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/fondant-marshmallow-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":16062,"url":"https:\/\/le-fort.org\/cocina\/fondant-para-cubrir\/","url_meta":{"origin":8762,"position":1},"title":"Fondant para cubrir","author":"Marell Rojas","date":"23 de Julio, 2020","format":false,"excerpt":"Masa de az\u00facar utilizada para decoraci\u00f3n y cobertura","rel":"","context":"En &quot;General&quot;","block_context":{"text":"General","link":"https:\/\/le-fort.org\/cocina\/categoria\/general\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":619,"url":"https:\/\/le-fort.org\/cocina\/fondant-liquido\/","url_meta":{"origin":8762,"position":2},"title":"Fondant L\u00edquido","author":"Rod","date":"8 de Octubre, 2021","format":false,"excerpt":"Trabajemos con cuidado, porque las quemaduras de alm\u00edbar o de caramelo son cosa seria. Ya realizamos una experiencia en la que creamos cristales grandes, privilegiando el crecimiento de cristales por sobre la nucleaci\u00f3n. Ahora realizaremos el procedimiento opuesto y crearemos fondant l\u00edquido, muy utilizado en pasteler\u00eda y reposter\u00eda cl\u00e1sica para\u2026","rel":"","context":"En &quot;Actividades&quot;","block_context":{"text":"Actividades","link":"https:\/\/le-fort.org\/cocina\/categoria\/rectas-tecnicas\/actividades\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/icing-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\/icing-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/icing-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\/icing-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/icing-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":3676,"url":"https:\/\/le-fort.org\/cocina\/panna-cotta-vegetariana\/","url_meta":{"origin":8762,"position":3},"title":"Panna Cotta Vegetariana","author":"Le-Fort.org","date":"22 de Mayo, 2013","format":false,"excerpt":"Receta de Panna Cotta reemplazando la gelatina por carragenina, presente en un gel de algas. 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Desarrollada por Valrhona, se comporta como un gel fluido. 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