{"id":1926,"date":"2024-03-11T09:07:16","date_gmt":"2024-03-11T09:07:16","guid":{"rendered":"https:\/\/www.estudiarcocinaygastronomia.com\/?p=1926"},"modified":"2024-03-11T11:52:05","modified_gmt":"2024-03-11T11:52:05","slug":"2-tipos-de-crema-yema-pastelera","status":"publish","type":"post","link":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/11\/2-tipos-de-crema-yema-pastelera\/","title":{"rendered":"\ud83c\udf73 Crema yema pastelera."},"content":{"rendered":"\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-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\" \/><figcaption class=\"wp-element-caption\">Tarta San Marcos con crema yema.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Crema yema blanda<\/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>15<\/td><td>Huevos<\/td><td>3 dl<\/td><td>&nbsp;Agua<\/td><\/tr><tr><td>700 gr.<\/td><td>Az\u00facar<\/td><td><br><\/td><td>Zumo de 1\/2 lim\u00f3n<\/td><\/tr><tr><td>30 gr.<\/td><td>Maicena<\/td><td><br><\/td><td>Punta de vainilla<\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\">Ingredientes de la crema yema blanda.<\/figcaption><\/figure>\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><a href=\"https:\/\/araceliconty.com\/puntos-del-azucar-2\/\" target=\"_blank\" rel=\"noreferrer noopener\">Confeccionar un alm\u00edbar con el az\u00facar y parte del agua, hasta que alcance punto de hebra fuerte ( 36 B )<\/a><\/td><\/tr><tr><td>2.<\/td><td>Diluir la maicena con el resto del agua.<\/td><\/tr><tr><td>3.<br><\/td><td>Batir los huevos en el perol de acero por medio de unas varillas agregando la maicena, el zumo de lim\u00f3n, la vainilla y el colorante.<\/td><\/tr><tr><td>4.<\/td><td>Agregar el alm\u00edbar removiendo con las varillas para evitar que se cuaje.<\/td><\/tr><tr><td>5.<\/td><td>Colar a trav\u00e9s de un colador chino sobre el perol de cobre y pasar a fuego directo para cuajar la crema.<\/td><\/tr><tr><td>6.<\/td><td>Cuajar, removiendo en\u00e9rgicamente y en todas direcciones para evitar que se agarre.<\/td><\/tr><tr><td>7.<\/td><td>Extender sobre una mesa de m\u00e1rmol o acero inox. para que enfr\u00ede y coja brillo.<\/td><\/tr><tr><td>8.<\/td><td>Colocar en recipiente de material inalterable y conservar en c\u00e1mara para su posterior utilizaci\u00f3n.<\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\">Elaboraci\u00f3n de la crema yema blanda.<\/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=\"Tarta San Marcos de chocolate con pasta bomba y yema quemada\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/H7TuslGJSsk?start=237&#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\">Crema yema blanda en tarta San Marcos.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Crema yema.<\/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.<\/figcaption><\/figure>\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 para enfriar con esp\u00e1tula sobre mesa de m\u00e1rmol o acero inox.<\/td><\/tr><tr><td>4.<\/td><td>Colocar en recipiente de material inalterable.<\/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\">Elaboraci\u00f3n crema yema.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Observaciones y consejos sobre las cremas de yema.<\/h2>\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><tr><td>3.<\/td><td>Importante controlar la temperatura para evitar que se agarre al recipiente.<\/td><\/tr><tr><td>4.<\/td><td><a href=\"https:\/\/araceliconty.com\/puntos-del-azucar-2\/\" target=\"_blank\" rel=\"noreferrer noopener\">Puntos de cocci\u00f3n del az\u00facar.<\/a><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>6 aplicaciones de la crema yema en pasteler\u00eda.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Rellenos de pasteles:<\/strong> La crema yema se utiliza como relleno en pasteles y tartas, a\u00f1adiendo un sabor rico y cremoso.<\/li>\n\n\n\n<li><strong>Cubiertas de pasteles:<\/strong> Se puede utilizar para el recubrimiento y decorado de tartas como por ejemplo la capuchina.<\/li>\n\n\n\n<li><strong>Boller\u00eda:<\/strong> Puede ser un ingrediente clave en la preparaci\u00f3n de pasteles, bollos y otros productos de panader\u00eda para mejorar la textura y el sabor.<\/li>\n\n\n\n<li><strong>Turrones:<\/strong> Se utiliza en la elaboraci\u00f3n del turr\u00f3n de yema junto con la harina de almendra.<\/li>\n\n\n\n<li><strong>Helados:<\/strong> Se puede incorporar en la elaboraci\u00f3n de helados caseros para darles una textura m\u00e1s cremosa y un sabor caracter\u00edstico.<\/li>\n\n\n\n<li><strong>Rellenos de bombones o yemas:<\/strong> La crema yema es a menudo utilizada como relleno en la preparaci\u00f3n de bombones o yemas para el caf\u00e9.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Crema yema blanda CANTIDAD INGREDIENTES CANTIDAD INGREDIENTES 15 Huevos 3 dl &nbsp;Agua 700 gr. Az\u00facar Zumo de 1\/2 lim\u00f3n 30 gr. Maicena Punta de vainilla Ingredientes de la crema yema blanda. 0. Mise en place de g\u00e9neros y \u00fatiles. 1. Confeccionar un alm\u00edbar con el az\u00facar y parte del agua, hasta que alcance punto de &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/11\/2-tipos-de-crema-yema-pastelera\/\" class=\"more-link\">Continuar leyendo<span class=\"screen-reader-text\"> \u00ab\ud83c\udf73 Crema yema pastelera.\u00bb<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89,40,253],"tags":[],"class_list":["post-1926","post","type-post","status-publish","format-standard","hentry","category-apuntes-de-cocina","category-cocina-tradicional","category-postre"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\ud83c\udf73 Crema yema pastelera. 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