{"id":230,"date":"2019-07-21T05:00:24","date_gmt":"2019-07-21T05:00:24","guid":{"rendered":"https:\/\/www.cocimia.com\/blog_cocimia\/?p=230"},"modified":"2023-05-23T07:12:33","modified_gmt":"2023-05-23T07:12:33","slug":"receta-crema-pastelera-casera-incluye-sorpresa","status":"publish","type":"post","link":"https:\/\/www.cocimia.com\/blog\/receta-crema-pastelera-casera-incluye-sorpresa\/","title":{"rendered":"Receta: Crema pastelera casera (Incluye 2 sorpresas)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">De solo pensar en crema pastelera se hace<strong> aguas la boca<\/strong>.<\/p><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 ez-toc-wrap-center counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Contenidos<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Alternar tabla de contenidos\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #494949;color:#494949\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #494949;color:#494949\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.cocimia.com\/blog\/receta-crema-pastelera-casera-incluye-sorpresa\/#Como_hacer_crema_pastelera_Paso_a_paso\" >C\u00f3mo hacer crema pastelera: Paso a paso<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.cocimia.com\/blog\/receta-crema-pastelera-casera-incluye-sorpresa\/#Crema_pastelera_de_chocolate_%C2%A1Sorpresa\" >Crema pastelera de chocolate \u00a1Sorpresa!<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.cocimia.com\/blog\/receta-crema-pastelera-casera-incluye-sorpresa\/#Otro_regalo_Video_de_preparacion_de_crema_pastelera\" >Otro regalo: V\u00eddeo de preparaci\u00f3n de crema pastelera<\/a><\/li><\/ul><\/nav><\/div>\n\n\n\n\n<p class=\"wp-block-paragraph\">Es un sin\u00f3nimo, indiscutible, de la reposter\u00eda mundial. No importa del nivel del repostero, siempre tendr\u00e1 <strong>un buen c\u00famulo de recetas<\/strong> con esta crema como elemento fundamental.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Tartas, cannoli, brazo gitano, donuts, profiteroles, mil hojas, <\/strong>son solo algunas de las que se nos ocurren.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A pesar de ser un elemento fundamental de la reposter\u00eda, <strong>hacerlo requiere t\u00e9cnica y mucha pr\u00e1ctica<\/strong>. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hoy os traemos una <strong>receta f\u00e1cil de crema pastelera<\/strong> y los mejores consejos para que salga bien en el primer interno.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00bfComenzamos? \u00a1Vamos a cocinar!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Como_hacer_crema_pastelera_Paso_a_paso\"><\/span><strong>C\u00f3mo hacer crema pastelera: Paso a paso<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"850\" height=\"600\" src=\"https:\/\/blog.cocimia.com\/blog\/wp-content\/uploads\/2019\/07\/Crema-pastelera-1.jpg\" alt=\"Crema pastelera\" class=\"wp-image-234\" srcset=\"https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/07\/Crema-pastelera-1.jpg 850w, https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/07\/Crema-pastelera-1-300x212.jpg 300w, https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/07\/Crema-pastelera-1-768x542.jpg 768w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredientes<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>500 ml de leche<\/li><li>40 g de f\u00e9cula de ma\u00edz o maicena<\/li><li>4 yemas de huevo<\/li><li>125 g de az\u00facar<\/li><li>Lim\u00f3n<\/li><li>Esencia de vainilla<\/li><li>&nbsp;<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparaci\u00f3n\n<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Colocamos<strong> toda la leche junto a la vainilla <\/strong>en una peque\u00f1a cacerola. Cortar la <strong>piel del lim\u00f3n y agregarlo<\/strong> a la leche. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La ponemos a <strong>fuego medio sin dejarla hervir<\/strong>. Apagar y reservar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tomamos un bol profundo. Con ayuda de un colador, <strong>cernimos la f\u00e9cula de ma\u00edz <\/strong>para eliminar cualquier grupo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Agregar <strong>todo el az\u00facar<\/strong> y mezclar muy bien.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A\u00f1adir las c<strong>uatro yemas de huevo<\/strong> y remover hasta que est\u00e9n <strong>completamente unido<\/strong>s.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Utilizando un batidor con varillas, comenzamos a <strong>agregar la leche sin dejar de batir<\/strong> sin mucho vigor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Un secreto fundamental es <strong>incluir la leche poco a poco<\/strong> para evitar que se formen grumos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Luego de agregar toda la leche y hayamos unidos todos los ingredientes, llevamos a <strong>fuego lento<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Es importante <strong>remover constantemente<\/strong>. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cuando la crema llegue a la <strong>consistencia de vuestra preferencia<\/strong>, retirar del fuego.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Colocarlo en un envase, tapar con <strong>papel film transparente<\/strong> y llevarlo a la nevera <strong>hasta que enfr\u00ede<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Este \u00faltimo paso <strong>es necesario para evitar que se forme una nata<\/strong> indeseada en la superficie de la crema pastelera.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Crema_pastelera_de_chocolate_%C2%A1Sorpresa\"><\/span> <strong>Crema pastelera de chocolate \u00a1Sorpresa!<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"850\" height=\"600\" src=\"https:\/\/blog.cocimia.com\/blog\/wp-content\/uploads\/2019\/07\/Crema-pastelera-de-chocolate.jpg\" alt=\"Crema pastelera de chocolate\" class=\"wp-image-236\" srcset=\"https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/07\/Crema-pastelera-de-chocolate.jpg 850w, https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/07\/Crema-pastelera-de-chocolate-300x212.jpg 300w, https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/07\/Crema-pastelera-de-chocolate-768x542.jpg 768w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Aunque los amantes de la crema pastelera de seguro la consideran<strong> perfecta<\/strong>, existe una versi\u00f3n que -para muchos- es la <strong>m\u00e1s divina<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La crema pastelera de chocolate tiene la <strong>misma versatilidad <\/strong>de la crema de vainilla, pero con <strong>todo el sabor que aporta el cacao<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Adem\u00e1s de los ingredientes anteriores, necesit\u00e1is <strong>110 g chocolate al 70% de cacao<\/strong>. Un chocolate oscuro que aportar\u00e1 el sabor que estamos buscando.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Har\u00e9is exactamente lo mismo que la crema de vainilla<\/strong>, solo que, al momento de montar la mezcla de az\u00facar, huevos y leche al fuego, agregar\u00e9is los <strong>cuadros de chocolate para que se derritan<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Esta mezcla, adem\u00e1s de un sabor delicioso, <strong>aportar\u00e1 un brillo especial<\/strong> a vuestros postres.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Otro_regalo_Video_de_preparacion_de_crema_pastelera\"><\/span><strong>Otro regalo: V\u00eddeo de preparaci\u00f3n de <\/strong>c<strong>rema pastelera<\/strong> <span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">De esta deliciosa crema <strong>existen muchas versiones <\/strong>y variaciones.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Adicional a las recetas que os compartimos arriba, os traemos <strong>un v\u00eddeo con otra forma de hacer una crema pastelera deliciosa<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Esperamos os guste.<\/p>\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=\"Crema pastelera\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/2DLuGOQP1vE?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<p class=\"wp-block-paragraph\"><strong>Tips y secretos para hacer la mejor\ncrema pastelera<\/strong><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"850\" height=\"600\" src=\"https:\/\/blog.cocimia.com\/blog\/wp-content\/uploads\/2019\/07\/Tartaletas-con-crema-pastelera.jpg\" alt=\"Tartaletas con crema pastelera\n\" class=\"wp-image-237\" srcset=\"https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/07\/Tartaletas-con-crema-pastelera.jpg 850w, https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/07\/Tartaletas-con-crema-pastelera-300x212.jpg 300w, https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/07\/Tartaletas-con-crema-pastelera-768x542.jpg 768w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><\/figure><\/div>\n\n\n\n<ul class=\"wp-block-list\"><li>Cuando cort\u00e9is la piel del lim\u00f3n, recuerda <strong>no cortar la parte blanca<\/strong>. Le agregar\u00e1 un sabor amargo a la preparaci\u00f3n que no deseamos.<\/li><li>Algunos pasteleros agregan, al retirar la crema lista del fuego, unos <strong>cuadritos de mantequilla a temperatura ambiente<\/strong>. Sostienen que le agrega m\u00e1s cremosidad a la preparaci\u00f3n.<\/li><li>Como os comentamos, existen muchas recetas de crema pastelera. Hay versiones donde utilizan <strong>harina de trigo en lugar de f\u00e9cula de ma\u00edz<\/strong>. Nosotros preferimos la maicena porque <strong>espesa con m\u00e1s rapidez<\/strong>.<\/li><li>Adem\u00e1s, <strong>utilizar f\u00e9cula de ma\u00edz nos da una crema pastelera libre de gluten<\/strong>. Ser\u00e1 apta para cel\u00edacos.<\/li><li>En caso de que salgan grumos, pod\u00e9is <strong>pasar la mezcla por un colador<\/strong>.<\/li><li>Esta receta requiere de <strong>mucha paciencia y fuerza<\/strong> en el brazo para poder batir lo necesario y conseguir <strong>el punto exacto<\/strong>. Tomadlo en cuenta antes de embarcaros en su preparaci\u00f3n.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Te puede interesar:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a rel=\"noreferrer noopener nofollow\" target=\"_blank\" href=\"https:\/\/blog.cocimia.com\/blog\/milhojas-de-crema-pastelera-casera\/\">Milhojas de crema pastelera casera <\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a rel=\"noreferrer noopener nofollow\" target=\"_blank\" href=\"https:\/\/blog.cocimia.com\/blog\/tarta-red-velvet-facil-y-rapida\/\">Tarta red velvet, f\u00e1cil y r\u00e1pida<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>De solo pensar en crema pastelera se hace aguas la boca. Es un sin\u00f3nimo, indiscutible, de la reposter\u00eda mundial. No importa del nivel del repostero, siempre tendr\u00e1 un buen c\u00famulo\u2026<\/p>\n","protected":false},"author":1,"featured_media":233,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[4,9],"tags":[],"class_list":["post-230","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-postres","category-recetas-profesionales"],"_links":{"self":[{"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/posts\/230","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/comments?post=230"}],"version-history":[{"count":2,"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/posts\/230\/revisions"}],"predecessor-version":[{"id":5343,"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/posts\/230\/revisions\/5343"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/media\/233"}],"wp:attachment":[{"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/media?parent=230"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/categories?post=230"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/tags?post=230"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}