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{"id":1330,"date":"2020-11-27T22:32:20","date_gmt":"2020-11-27T22:32:20","guid":{"rendered":"http:\/\/cocinamundial.es\/?p=1330"},"modified":"2021-02-18T22:22:13","modified_gmt":"2021-02-18T22:22:13","slug":"crema-pastelera-diplomatica","status":"publish","type":"post","link":"http:\/\/cocinamundial.es\/2020\/11\/crema-pastelera-diplomatica.html","title":{"rendered":"CREMA PASTELERA DIPLOM\u00c1TICA"},"content":{"rendered":"<div class=\"08de79d43218dc76aca8a48b1a8541dd\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n<\/div>\n\n<p>Hoy nuestro Zorrococinero nos presenta una receta que le ha pedido \u201cprestada\u201d a un famos\u00edsimo obrador Italiano llamado Bernardo, trabajador de una pasteler\u00eda muy concurrida en Roma, Valzani.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"480\" height=\"480\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6760.jpg?resize=480%2C480\" alt=\"\" class=\"wp-image-1867\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6760.jpg?w=480 480w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6760.jpg?resize=300%2C300 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6760.jpg?resize=150%2C150 150w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6760.jpg?resize=100%2C100 100w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6760.jpg?resize=200%2C200 200w\" sizes=\"(max-width: 480px) 100vw, 480px\" data-recalc-dims=\"1\" \/><figcaption>CREMA DIPLOM\u00c1TICA PARA RELLENO Y ACOMPA\u00d1AMIENTO EN REPOSTER\u00cdA.<\/figcaption><\/figure>\n\n\n\n<p>Elaboraci\u00f3n de crema pastelera para el relleno de nuestras tartas y cupcakes&#8230;.\u201dDIPLOM\u00c1TICA\u201d<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"320\" height=\"480\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/01\/img_5401.jpg?resize=320%2C480\" alt=\"\" class=\"wp-image-1749\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/01\/img_5401.jpg?w=320 320w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/01\/img_5401.jpg?resize=200%2C300 200w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/01\/img_5401.jpg?resize=16%2C24 16w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/01\/img_5401.jpg?resize=24%2C36 24w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/01\/img_5401.jpg?resize=32%2C48 32w\" sizes=\"(max-width: 320px) 100vw, 320px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n\n<p>All\u00ed nos cuenta entre los olores de vainilla y naranja que la <strong>crema diplom\u00e1tica, <\/strong>tambi\u00e9n llamada \u201cmadame\u201d,es una combinaci\u00f3n muy f\u00e1cil de elaborar de 2 famosas cremas de reposter\u00eda, la crema pastelera y la crema chantilly, aqu\u00ed os dejamos la receta de la crema Chantilly <a rel=\"noreferrer noopener\" href=\"http:\/\/cocinamundial.es\/2020\/11\/crema-chantilly-sin-lactosa.html\" target=\"_blank\">Pulsa aqui<\/a> <\/p>\n\n\n <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n\n\n\n<p>Esta fant\u00e1stica crema diplom\u00e1tica es una de las m\u00e1s recomendadas para rellenar tartas, pasteles, profiteroles, cupcakes\u2026 tambi\u00e9n como acompa\u00f1amiento de fruta natural, helados y decoraciones de reposter\u00eda, indispensable si queremos dar volumen y mucho sabor a nuestras obras de reposter\u00eda, podr\u00e1s encontrar muchas ideas de postres en <a rel=\"noreferrer noopener\" href=\"https:\/\/www.depostres.es\" target=\"_blank\">Depostres.es<\/a><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"750\" height=\"407\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1226-1.jpg?resize=750%2C407\" alt=\"\" class=\"wp-image-1063\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1226-1.jpg?resize=1024%2C556 1024w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1226-1.jpg?resize=300%2C163 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1226-1.jpg?resize=768%2C417 768w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1226-1.jpg?resize=750%2C407 750w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1226-1.jpg?resize=24%2C13 24w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1226-1.jpg?resize=36%2C20 36w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1226-1.jpg?resize=48%2C26 48w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1226-1.jpg?w=1027 1027w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTES <\/h2>\n\n\n\n<ul class=\"padding-left-0 double-column\"><li> 3 hojas de gelatina <\/li><li> 300 ml de leche entera<\/li><li> 1 vaina de vainilla o extracto (media cda)<\/li><li> 2 yemas de huevo<\/li><li> 60 gramos de az\u00facar blanca<\/li><li> 30 gramos Maicena <\/li><li> 1 cda sopera de mantequilla con sal <\/li><li>C\u00e1scara de naranja o lim\u00f3n <\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>ELABORACI\u00d3N<\/strong> <\/h2>\n\n\n\n<p>1\u00ba PASO:<\/p><div class=\"08de79d43218dc76aca8a48b1a8541dd\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n<\/div>\n\n\n\n\n<p>Dejamos en un bol con agua tibia las hojas de gelatina que se vayan hidratando. En otro recipiente dejamos la leche con la c\u00e1scara de naranja y vamos calentando a fuego medio. Previamente hemos apartado medio vasito de leche.<\/p>\n\n\n\n<p>2\u00ba PASO:<\/p>\n\n\n\n<p>En un bol a\u00f1adimos las yemas con el az\u00facar y la maicena y mezclamos fuertemente para que se cree una masa sin grumos y consistente, a\u00f1adimos el vaso de leche y seguimos batiendo.<\/p>\n\n\n\n<p>A\u00f1adimos ahora la leche templada que tenemos con la c\u00e1scara de naranja (evidentemente la c\u00e1scara no la servimos) y seguimos mezclando, y es ahora cuando a\u00f1adimos la esencia de vainilla y la mantequilla y terminamos batiendo hasta conseguir nuestra deseada crema.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"750\" height=\"247\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_2748.jpg?resize=750%2C247\" alt=\"\" class=\"wp-image-1299\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_2748.jpg?resize=1024%2C337 1024w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_2748.jpg?resize=300%2C99 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_2748.jpg?resize=768%2C253 768w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_2748.jpg?resize=750%2C247 750w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_2748.jpg?resize=24%2C8 24w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_2748.jpg?resize=36%2C12 36w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_2748.jpg?resize=48%2C16 48w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_2748.jpg?w=1242 1242w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n\n<p>3\u00ba PASO:<\/p>\n\n\n\n<p>Movemos hasta crear una masa consistente y es entonces cuando a\u00f1adimos las hojas de gelatina y seguimos mezclando luego apartamos y reservamos tap\u00e1ndola con un pl\u00e1stico de envolver.<\/p>\n\n\n <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n\n\n\n<p>4\u00ba PASO:<\/p>\n\n\n\n<p>En otro recipiente empezamos a hacer la nata con las claras de las 2 yemas que dejamos anteriormente, la Nata debe estar muy fr\u00eda, eso es base de \u00e9xito en su textura.<\/p>\n\n\n\n<p>Pasamos a a\u00f1adir la crema a la nata montada y la mezclamos suavemente para que nos quede una crema diplom\u00e1tica suave y cremosa.<\/p>\n\n\n\n<p><br \/>Una vez creada la crema, la guardamos en la nevera para que se enfr\u00ede, pero si la vamos a utilizar como relleno para tartas o para decorar, la dejaremos guardada directamente en una manga pastelera y que enfr\u00ede en la nevera dentro de ella&#8230;&#8230; A DISFRUTAR!!!!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"714\" height=\"1024\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6764.jpg?resize=714%2C1024\" alt=\"\" class=\"wp-image-1868\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6764.jpg?resize=714%2C1024 714w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6764.jpg?resize=209%2C300 209w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6764.jpg?resize=768%2C1101 768w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6764.jpg?w=893 893w\" sizes=\"(max-width: 714px) 100vw, 714px\" data-recalc-dims=\"1\" \/><\/figure>\n\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Hoy nuestro Zorrococinero nos presenta una receta que le ha pedido \u201cprestada\u201d a un famos\u00edsimo obrador Italiano llamado Bernardo, trabajador de una pasteler\u00eda muy concurrida en Roma, Valzani. Elaboraci\u00f3n de crema pastelera para el relleno de nuestras tartas y cupcakes&#8230;.\u201dDIPLOM\u00c1TICA\u201d All\u00ed nos cuenta entre los olores de vainilla y naranja que la crema diplom\u00e1tica, tambi\u00e9n [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":2,"featured_media":1868,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,33,157,10,8],"tags":[168,163,166,165,120,111],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.12 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>CREMA PASTELERA DIPLOM\u00c1TICA<\/title>\n<meta name=\"description\" content=\"Aprende a elaborar la crema Diplom\u00e1tica necesaria para el relleno y adorno de tus tartas y cupcakes, te dejamos receta.\" \/>\n<meta name=\"robots\" content=\"index, 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