{"id":1877,"date":"2024-03-08T08:23:25","date_gmt":"2024-03-08T08:23:25","guid":{"rendered":"https:\/\/www.estudiarcocinaygastronomia.com\/?p=1877"},"modified":"2024-03-08T08:25:42","modified_gmt":"2024-03-08T08:25:42","slug":"tarta-san-marcos-de-nata-y-trufa","status":"publish","type":"post","link":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/08\/tarta-san-marcos-de-nata-y-trufa\/","title":{"rendered":"\ud83c\udf70 Tarta San Marcos."},"content":{"rendered":"\n<figure class=\"wp-block-image size-full is-style-default\"><img loading=\"lazy\" decoding=\"async\" width=\"993\" height=\"745\" src=\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-12.png\" alt=\"\" class=\"wp-image-1880\" srcset=\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-12.png 993w, https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-12-300x225.png 300w, https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-12-768x576.png 768w\" sizes=\"auto, (max-width: 706px) 89vw, (max-width: 767px) 82vw, 740px\" \/><\/figure>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-1 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.dimobasuministros.com\/gelatina-en-frio-braungel-frio-7-kg.html\" target=\"_blank\" rel=\"noreferrer noopener\">Gelatina neutra.<\/a><\/li>\n\n\n\n<li>Yema tostada.<\/li>\n\n\n\n<li><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/05\/masas-batidas-y-esponjadas-todo-sobre-los-bizcochos\/\" target=\"_blank\" rel=\"noreferrer noopener\">Bizcocho genov\u00e9s.<\/a><\/li>\n\n\n\n<li>Nata.<\/li>\n\n\n\n<li><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/05\/cremas-y-rellenos-en-pasteleria\/\" target=\"_blank\" rel=\"noreferrer noopener\">Trufa cruda.<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.youtube.com\/watch?v=QKFnqE3vbKA&amp;t=8s\" target=\"_blank\" rel=\"noreferrer noopener\">Alm\u00edbar para calar.<\/a><\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-style-default\"><img loading=\"lazy\" decoding=\"async\" width=\"745\" height=\"745\" src=\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-13.png\" alt=\"\" class=\"wp-image-1881\" srcset=\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-13.png 745w, https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-13-300x300.png 300w, https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-13-150x150.png 150w, https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-13-100x100.png 100w\" sizes=\"auto, (max-width: 706px) 89vw, (max-width: 767px) 82vw, 740px\" \/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/05\/cremas-y-rellenos-en-pasteleria\/\" target=\"_blank\" rel=\"noreferrer noopener\">No te olvides de repasar los rellenos, cremas y salsas para reposter\u00eda<\/a>.<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\"><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/05\/masas-batidas-y-esponjadas-todo-sobre-los-bizcochos\/\" target=\"_blank\" rel=\"noreferrer noopener\">Todo sobre los bizcochos.<\/a><\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Elaboraci\u00f3n de la tarta San Marcos.<\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>0.<\/td><td>Mise en place de g\u00e9neros y \u00fatiles.<\/td><\/tr><tr><td>1.<\/td><td>Cortar en tres capas el bizcocho.<\/td><\/tr><tr><td>2.<\/td><td>Separar las capas y calar la primera.<\/td><\/tr><tr><td>3.<\/td><td>Napar con trufa cruda.<\/td><\/tr><tr><td>4.<\/td><td>Cubrir con la siguiente capa calada.<\/td><\/tr><tr><td>5.<\/td><td>Napar con nata y colocar otra capa de bizcocho.<\/td><\/tr><tr><td>6.<\/td><td><a href=\"https:\/\/youtu.be\/KHvqLpd4a6g\" target=\"_blank\" rel=\"noreferrer noopener\">Cubrir la tapa con crema yema y caramelizar.<\/a><\/td><\/tr><tr><td>7.<\/td><td>Decorar los laterales con trufa o nata.<\/td><\/tr><tr><td>8.<\/td><td>Espolvorear con granillo de almendra decorando.<\/td><\/tr><tr><td>9.<\/td><td>Decorar y abrillantar.<\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\">Elaboraci\u00f3n de la tarta San Marcos.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/05\/masas-batidas-y-esponjadas-todo-sobre-los-bizcochos\/\" target=\"_blank\" rel=\"noreferrer noopener\">Ingredientes bizcocho plancha.<\/a><\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td><strong>CANTIDAD<\/strong><\/td><td><strong>INGREDIENTES<\/strong><\/td><td><strong>CANTIDAD<\/strong><\/td><td><strong>INGREDIENTES<\/strong><\/td><\/tr><tr><td>180 g<\/td><td>Yemas<\/td><td>250 g<\/td><td>Harina<\/td><\/tr><tr><td>120 g<\/td><td>Az\u00facar<\/td><td>150 g<\/td><td>Az\u00facar&nbsp;<\/td><\/tr><tr><td>270 g<\/td><td>Claras<\/td><td><br><\/td><td><br><\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\">Ingredientes bizcocho plancha.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/05\/masas-batidas-y-esponjadas-todo-sobre-los-bizcochos\/\" target=\"_blank\" rel=\"noreferrer noopener\">Elaboraci\u00f3n del bizcocho genov\u00e9s.<\/a><\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>0.<\/td><td>Mise en place de g\u00e9neros y \u00fatiles.<\/td><\/tr><tr><td>1.<\/td><td>Batir las yemas con la primera cantidad de az\u00facar hasta la textura de lazo.<\/td><\/tr><tr><td>2.<\/td><td>Montar las claras incorporando el resto de az\u00facar poco a poco.<\/td><\/tr><tr><td>3.<\/td><td>Mezclar los dos batidos con delicadeza y finalmente agregar la harina tamizada en forma de lluvia.<\/td><\/tr><tr><td>4.<\/td><td>Extender en placas de 60 x 40&nbsp; a 1cm de grosor y cocer a 220\u00ba unos 8 min. Se puede utilizar una manga pastelera para escudillar.<\/td><\/tr><tr><td>5.<\/td><td>Sacar del horno y dejar enfriar.<\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\">Elaboraci\u00f3n del bizcocho genov\u00e9s.<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>1.<\/td><td>El tiempo de cocci\u00f3n depender\u00e1 del tipo de horno.<\/td><\/tr><tr><td>2.<\/td><td>Para realizar planchas de cacao sustituir 50 gr. de harina por cacao en polvo.<\/td><\/tr><tr><td>3.<\/td><td>Las planchas se pueden enriquecer una vez estirados con semillas, frutos rojos, frutos secos.<\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\">Elaboraci\u00f3n del bizcocho genov\u00e9s.<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83c\udf82BIZCOCHO GENOV\u00c9S PLANCHA ESPONJOSO \ud83c\udf70 6min (Ligero, casero, jugoso, SIN LEVADURA)\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/uyJxuKM2juE?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption class=\"wp-element-caption\">Como hacer una plancha de bizcocho para pasteles.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/05\/cremas-y-rellenos-en-pasteleria\/\" target=\"_blank\" rel=\"noreferrer noopener\">Ingredientes de la trufa cruda.<\/a><\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td><strong>CANTIDAD<\/strong><\/td><td><strong>INGREDIENTES<\/strong><\/td><td><strong>CANTIDAD<\/strong><\/td><td><strong>INGREDIENTES<\/strong><\/td><\/tr><tr><td>1L&nbsp;<\/td><td>Nata&nbsp;<\/td><td>300-350 G<\/td><td>Cobertura fundida&nbsp;<\/td><\/tr><tr><td>200 G<\/td><td>Az\u00facar&nbsp;<\/td><td>C\/S<\/td><td>Licor&nbsp;<\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\">Ingredientes de la trufa cruda.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/05\/cremas-y-rellenos-en-pasteleria\/\" target=\"_blank\" rel=\"noreferrer noopener\">Elaboraci\u00f3n trufa cruda.<\/a><\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>0.<\/td><td>Mise en place de g\u00e9neros y \u00fatiles.<\/td><\/tr><tr><td>1.<\/td><td>Montar la nata con el az\u00facar.<\/td><\/tr><tr><td>2.<\/td><td>Colocar la cobertura caliente en un bol inox.<\/td><\/tr><tr><td>3.<\/td><td>Adicionar el licor.<\/td><\/tr><tr><td>4.<\/td><td>A\u00f1adir un tercio de la cobertura y trabajar con la lengua de goma.<\/td><\/tr><tr><td>5.<\/td><td>Mezclar el resto de la nata.<\/td><\/tr><tr><td>6.<\/td><td>Conservar en c\u00e1mara hasta su utilizaci\u00f3n.<\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\">Elaboraci\u00f3n trufa cruda.<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\udc4d\ud83c\udf70Como hacer receta \ud83c\udf6bTRUFA de CHOCOLATE CRUDA \ud83c\udf66#010 \ud83c\udf6dPARA DECORAR Y \ud83c\udf69RELLENO DE TARTAS\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/mgNgfM9cqds?start=2&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption class=\"wp-element-caption\">Como hacer trufa para tartas<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/05\/cremas-y-rellenos-en-pasteleria\/\" target=\"_blank\" rel=\"noreferrer noopener\">Ingredientes de la crema yema.<\/a><\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td><strong>CANTIDAD<\/strong><\/td><td><strong>INGREDIENTES<\/strong><\/td><td><strong>CANTIDAD<\/strong><\/td><td><strong>INGREDIENTES<\/strong><\/td><\/tr><tr><td>1 Kg.<\/td><td>Az\u00facar&nbsp;<\/td><td><br><\/td><td>Zumo de medio lim\u00f3n<\/td><\/tr><tr><td>1 Kg.<\/td><td>Huevos pesados enteros<\/td><td><br><\/td><td>Punta de vainilla<\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\">Ingredientes de la crema yema para tartas.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/05\/cremas-y-rellenos-en-pasteleria\/\" target=\"_blank\" rel=\"noreferrer noopener\">Como se hace la crema yema para tartas.<\/a><\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>0.<\/td><td>Mise en place de g\u00e9neros y \u00fatiles.<\/td><\/tr><tr><td>1.<\/td><td>Mezclar todos los ingredientes en el perol de cobre por medio de unas varillas.<\/td><\/tr><tr><td>2.<\/td><td>Cuajar a fuego directo hasta que espese evitando que se agarre.<\/td><\/tr><tr><td>3.<\/td><td>Extender sobre mesa de m\u00e1rmol o acero inox.<\/td><\/tr><tr><td>4.<\/td><td>Colocar en recipiente adecuado.<\/td><\/tr><tr><td>5.<\/td><td>Conservar en c\u00e1mara para su posterior utilizaci\u00f3n.<\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\">Como se hace la crema yema para tartas.<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>1.<\/td><td>Las cremas a base de huevos deben conservarse siempre refrigeradas.<\/td><\/tr><tr><td>2.<\/td><td>Es importante extender r\u00e1pidamente sobre mesa de m\u00e1rmol para que coja brillo y enfr\u00ede.<\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\">Como se hace la crema yema para tartas.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><a href=\"https:\/\/www.youtube.com\/watch?v=QKFnqE3vbKA&amp;t=8s\" target=\"_blank\" rel=\"noreferrer noopener\">Como hacer alm\u00edbar para calar y emborrachar bizcochos.<\/a><\/h2>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u23f0Como hacer \ud83c\udf82ALM\u00cdBAR para\ud83c\udf70 TARTAS Y BIZCOCHOS JUGOSOS | Recetas d reposter\u00eda AN\u00cdS ESTRELLADO,LICOR\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/QKFnqE3vbKA?start=8&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><a href=\"https:\/\/amzn.to\/3TaBcG4\" target=\"_blank\" rel=\"noreferrer noopener\">Decoraciones con manga pastelera para tartas, pasteles y postres.<\/a><\/h2>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-2 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-style-default\"><a href=\"https:\/\/amzn.to\/3TaBcG4\" target=\"_blank\" rel=\"noreferrer noopener\"><img loading=\"lazy\" decoding=\"async\" width=\"745\" height=\"745\" src=\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-15.png\" alt=\"\" class=\"wp-image-1884\" srcset=\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-15.png 745w, https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-15-300x300.png 300w, https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-15-150x150.png 150w, https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-15-100x100.png 100w\" sizes=\"auto, (max-width: 706px) 89vw, (max-width: 767px) 82vw, 740px\" \/><\/a><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-style-default\"><a href=\"https:\/\/amzn.to\/3TaBcG4\" target=\"_blank\" rel=\"noreferrer noopener\"><img loading=\"lazy\" decoding=\"async\" width=\"535\" height=\"470\" src=\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/Captura-de-pantalla-2024-03-08-a-las-9.06.19.png\" alt=\"\" class=\"wp-image-1883\" srcset=\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/Captura-de-pantalla-2024-03-08-a-las-9.06.19.png 535w, https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/Captura-de-pantalla-2024-03-08-a-las-9.06.19-300x264.png 300w\" sizes=\"auto, (max-width: 535px) 100vw, 535px\" \/><\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Como utlilizar las boquillas esenciales en pasteler\u00eda. How to use the essential nozzles for pastry.\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/k6yoGAJ7Aig?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption class=\"wp-element-caption\">Decoraciones con manga pastelera para tartas, pasteles y postres.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>No te olvides de repasar los rellenos, cremas y salsas para reposter\u00eda. Todo sobre los bizcochos. Elaboraci\u00f3n de la tarta San Marcos. 0. Mise en place de g\u00e9neros y \u00fatiles. 1. Cortar en tres capas el bizcocho. 2. Separar las capas y calar la primera. 3. Napar con trufa cruda. 4. Cubrir con la siguiente &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/08\/tarta-san-marcos-de-nata-y-trufa\/\" class=\"more-link\">Continuar leyendo<span class=\"screen-reader-text\"> \u00ab\ud83c\udf70 Tarta San Marcos.\u00bb<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":1880,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89,40,1],"tags":[255],"class_list":["post-1877","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-apuntes-de-cocina","category-cocina-tradicional","category-estudiar-cocina-y-gastronomia","tag-curso-de-cocina-nata-y-trufa"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\ud83c\udf70 Tarta San Marcos. 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