{"id":8770,"date":"2016-10-02T12:54:41","date_gmt":"2016-10-02T17:54:41","guid":{"rendered":"http:\/\/loquecomemos.com\/?p=8770"},"modified":"2016-10-26T11:03:04","modified_gmt":"2016-10-26T16:03:04","slug":"fondant-de-marshmallow","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/fondant-de-marshmallow\/","title":{"rendered":"Fondant de Marshmallow"},"content":{"rendered":"<p>Esta es la receta de fondant r\u00e1pido de Marshmallows que utilizamos en nuestros cursos de decoraci\u00f3n de cupcakes y tortas. La dejamos aqu\u00ed para que la tengan a mano.<!--more--><\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8772\" data-permalink=\"https:\/\/le-fort.org\/cocina\/fondant-de-marshmallow\/torta-4\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/torta.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=\"torta\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/torta.jpg?fit=1200%2C675&amp;ssl=1\" class=\"aligncenter size-large wp-image-8772\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2016\/10\/torta-1280x720.jpg?resize=1000%2C563\" alt=\"Torta cubierta con fondant de marshmallows\" width=\"1000\" height=\"563\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/torta.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/torta.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<p>Este es un fondant que en caso de apuro requiere menos reposo que el <a href=\"https:\/\/le-fort.org\/reposteria\/receta-fondant-extendido\/\">fondant extendido<\/a>, y que se puede utilizar inmediatamente para decorar <a href=\"https:\/\/le-fort.org\/reposteria\/cupcakes-receta-base\/\">cupcakes<\/a>.<\/p>\n<h2>Ingredientes para el fondant de mashmallows<\/h2>\n<ul>\n<li>450gr marshmallows (malvaviscos) blancos y peque\u00f1os. Si no hay peque\u00f1os, puedes partir los grandes en 4<\/li>\n<li>2 cucharadas (30ml) de agua<\/li>\n<li>1cucharadita de esencia de vainilla u otra<\/li>\n<li>1 cucharadita colmada de glucosa l\u00edquida<\/li>\n<li>900gr az\u00facar glas<\/li>\n<li>1 cdta de manteca vegetal para untar el recipiente que va al microondas<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<ol>\n<li>Enmantecar un cuenco de cer\u00e1mica apto para el microondas<\/li>\n<li>Poner los marshmallows, el agua y la glucosa<img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8773\" data-permalink=\"https:\/\/le-fort.org\/cocina\/fondant-de-marshmallow\/malvaviscos\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/malvaviscos.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=\"malvaviscos\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/malvaviscos.jpg?fit=1200%2C675&amp;ssl=1\" class=\"aligncenter size-large wp-image-8773\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2016\/10\/malvaviscos-1280x720.jpg?resize=1000%2C563\" alt=\"Marshmallows\" width=\"1000\" height=\"563\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/malvaviscos.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/malvaviscos.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/li>\n<li>Calentar en intervalos de 25s en el microondas, revolviendo a cada intervalo<\/li>\n<li>Apenas se fundan los marshmallows, retirar del microondas, a\u00f1adir la esencia y comenzar a a\u00f1adir el az\u00facar glas de a cucharadas<img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8774\" data-permalink=\"https:\/\/le-fort.org\/cocina\/fondant-de-marshmallow\/derretidos\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/derretidos.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=\"derretidos\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/derretidos.jpg?fit=1200%2C675&amp;ssl=1\" class=\"aligncenter size-large wp-image-8774\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2016\/10\/derretidos-1280x720.jpg?resize=1000%2C563\" alt=\"marshmallows derretidos para fondant\" width=\"1000\" height=\"563\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/derretidos.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/derretidos.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/li>\n<li>Cuando la mezcla se despega de los bordes del recipiente, se pasa a la superficie de trabajo y se le agrega el resto del az\u00facar glas de a poco, amasando hasta que se vuelva opaco y no se pegue en las manos.<\/li>\n<li>Se envuelve herm\u00e9ticamente en film pl\u00e1stico y se deja reposar a temperatura ambiente hasta el d\u00eda siguiente, de preferencia.<\/li>\n<li><strong>En caso de apuro<\/strong>\u00a0le podemos a\u00f1adir 1cucharadita de CMC mezclada con 1 cucharada de azucar glas a la mezcla y amasar hasta que se incorpore por completo. Con esto basta con dos horas de reposo para poder trabajar con el fondant.<\/li>\n<\/ol>\n<p>En caso de que tengas cualquier duda o consulta sobre este fondant de marshmallow, cons\u00faltanos en los comentarios!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Receta de fondant de marshmallow (malvavisco)<\/p>\n","protected":false},"author":1,"featured_media":8771,"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":[674,682,683,684],"class_list":["post-8770","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reposteria","tag-decoracion","tag-fondant","tag-marshmallow","tag-receta","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/fondant-marshmallow-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-2hs","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":8762,"url":"https:\/\/le-fort.org\/cocina\/receta-fondant-extendido\/","url_meta":{"origin":8770,"position":0},"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":7785,"url":"https:\/\/le-fort.org\/cocina\/curso-de-cupcakes\/","url_meta":{"origin":8770,"position":1},"title":"Curso de Cupcakes","author":"Le-Fort.org","date":"29 de Abril, 2016","format":false,"excerpt":"La mitad m\u00e1s agradable de nuestro equipo dict\u00f3 un curso de cupcakes el d\u00eda s\u00e1bado 13 de abril donde nuestros amigos de \u00a0la Escuela de Alta Cocina Arte Chef. Fue un curso muy concurrido y lo pasamos muy bien. Cupcakes, Muffins y Magdalenas Siempre es bueno un poco de contexto,\u2026","rel":"","context":"En &quot;Educaci\u00f3n&quot;","block_context":{"text":"Educaci\u00f3n","link":"https:\/\/le-fort.org\/cocina\/categoria\/educacion\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/04\/cupcakes-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\/04\/cupcakes-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/04\/cupcakes-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/04\/cupcakes-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/04\/cupcakes-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8741,"url":"https:\/\/le-fort.org\/cocina\/cupcakes-receta-base\/","url_meta":{"origin":8770,"position":2},"title":"Cupcakes: Receta Base","author":"Le-Fort.org","date":"16 de Septiembre, 2016","format":false,"excerpt":"Receta base de cupcakes esponjosos","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\/04\/cupcakes-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\/04\/cupcakes-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/04\/cupcakes-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/04\/cupcakes-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/04\/cupcakes-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":619,"url":"https:\/\/le-fort.org\/cocina\/fondant-liquido\/","url_meta":{"origin":8770,"position":3},"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. 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