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{"id":1354,"date":"2020-11-30T20:28:05","date_gmt":"2020-11-30T20:28:05","guid":{"rendered":"http:\/\/cocinamundial.es\/?p=1354"},"modified":"2021-01-14T22:00:05","modified_gmt":"2021-01-14T22:00:05","slug":"crema-pastelera-casera-chiboust","status":"publish","type":"post","link":"http:\/\/cocinamundial.es\/2020\/11\/crema-pastelera-casera-chiboust.html","title":{"rendered":"CREMA PASTELERA CASERA CHIBOUST"},"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>Receta para elaborar crema pastelera francesa Chiboust. La crema Saint-Honor\u00e9( creador de la misma), denominada tambi\u00e9n crema Chiboust, es una mezcla de crema pastelera y un merengue exquisito italiano la cual aligeraremos con clara de huevo batida. Por norma general a la Receta para elaborar crema pastelera francesa Chiboust se le a\u00f1ade un poco de vainilla, esencia de naranja o licores de diversos tipos para dar sabor.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"255\" height=\"340\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3036.jpg?resize=255%2C340\" alt=\"\" class=\"wp-image-1355\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3036.jpg?w=255 255w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3036.jpg?resize=225%2C300 225w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3036.jpg?resize=18%2C24 18w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3036.jpg?resize=27%2C36 27w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3036.jpg?resize=36%2C48 36w\" sizes=\"(max-width: 255px) 100vw, 255px\" data-recalc-dims=\"1\" \/><figcaption>CREMA PASTELERA FRANCESA ESPECIAL PARA CUPCAKES Y RELLENOS<\/figcaption><\/figure>\n\n\n\n<p>Esta crema es muy utilizada en reposter\u00eda francesa, su aspecto es aireado y su textura esponjosa. Puedes descubrir otras cremas pasteleras  francesas  como la CHANTILLY que aqu\u00ed os dejamos su receta.<a rel=\"noreferrer noopener\" href=\"http:\/\/cocinamundial.es\/2020\/11\/crema-chantilly-sin-lactosa.html\" target=\"_blank\">Pulsa aqui<\/a><\/p>\n\n\n\n<p>La <strong>Crema Chiboust<\/strong> es \u00fanica para hacer <strong>fant\u00e1sticas tartas con base de bizcocho o galletas<\/strong>, incluso para rellenar crepes o profiteroles,haciendo presentaciones exclusivas en forma y colores, tambi\u00e9n puedes visitar <a rel=\"noreferrer noopener\" href=\"http:\/\/www.depostres.es\" target=\"_blank\">Depostres<\/a> y adquirir muchas ideas para esta crema&#8230;..  empezamos???<\/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<h4 class=\"wp-block-heading\"><strong>INGREDIENTES<\/strong> <\/h4>\n\n\n\n<ul><li>4 yemas de huevos.<\/li><li>5 claras de huevos.<\/li><li>20 gramos de maicena(f\u00e9cula de ma\u00edz).<\/li><li>20 gramos (1\u00aa parte) + 30 gramos (2\u00aa parte) de az\u00facar  glass.<\/li><li>300 ml de leche entera.<\/li><li>2 hojas de gelatina neutra.<\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>ELABORACI\u00d3N<\/strong> de la Receta para elaborar crema pastelera francesa Chiboust<\/h4>\n\n\n\n<p>1\u00ba PASO:<\/p>\n\n\n\n<p>Hidratamos las 2 hojas de gelatina en un bol con agua fr\u00eda. Y pasamos a montar las 5 claras de huevo, antes de montar del todo a\u00f1adimos 30 gramos de az\u00facar glass.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1242\" height=\"389\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3045.jpg?fit=750%2C235\" alt=\"\" class=\"wp-image-1362\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3045.jpg?w=1242 1242w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3045.jpg?resize=300%2C94 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3045.jpg?resize=1024%2C321 1024w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3045.jpg?resize=768%2C241 768w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3045.jpg?resize=750%2C235 750w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3045.jpg?resize=24%2C8 24w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3045.jpg?resize=36%2C11 36w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3045.jpg?resize=48%2C15 48w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/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<p>2\u00ba PASO:<\/p>\n\n\n\n<p>Batimos en un bol 4 yemas de huevos, junto a 20 gramos de az\u00facar glass y seguimos batiendo hasta que el az\u00facar se haya disuelto completamente .<\/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<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1242\" height=\"402\" src=\"https:\/\/i2.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3049.jpg?fit=750%2C242\" alt=\"\" class=\"wp-image-1363\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3049.jpg?w=1242 1242w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3049.jpg?resize=300%2C97 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3049.jpg?resize=1024%2C331 1024w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3049.jpg?resize=768%2C249 768w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3049.jpg?resize=750%2C243 750w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3049.jpg?resize=24%2C8 24w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3049.jpg?resize=36%2C12 36w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3049.jpg?resize=48%2C16 48w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/figure>\n\n\n\n<p>3\u00ba PASO:<\/p>\n\n\n\n<p>En una olla preparamos 300 ml de leche entera y a\u00f1adimos 20 gramos de maicena y removemos a fuego alto y justo cuando rompa a hervir retiramos y sin dejar de remover a\u00f1adimos las yemas batidas muy poco a poco.<\/p>\n\n\n\n<p>4\u00ba PASO:<\/p>\n\n\n\n<p>Lo volvemos a poner al fuego hasta conseguir la consistencia o textura deseada, es ahora cuando escurrimos las hojas de gelatina y la a\u00f1adimos sin dejar de remover hasta que se disuelvan, luego a\u00f1adimos al mezcla en un bol.<\/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>5\u00ba PASO:<\/p>\n\n\n\n<p>A continuaci\u00f3n a\u00f1adimos a la mezcla una parte de las claras montadas y seguimos batiendo, repetimos proceso hasta mezclar toda la mezcla con el resto de merengue.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1242\" height=\"392\" src=\"https:\/\/i2.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3053.jpg?fit=750%2C237\" alt=\"\" class=\"wp-image-1364\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3053.jpg?w=1242 1242w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3053.jpg?resize=300%2C95 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3053.jpg?resize=1024%2C323 1024w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3053.jpg?resize=768%2C242 768w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3053.jpg?resize=750%2C237 750w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3053.jpg?resize=24%2C8 24w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3053.jpg?resize=36%2C11 36w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3053.jpg?resize=48%2C15 48w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/figure>\n\n\n\n<p>6\u00ba PASO:<\/p>\n\n\n\n<p>Pasamos la mezcla a una manga pastelera y reservamos en fr\u00edo, al menos 2 horas&#8230;. ya tenemos nuestra crema pastelera Chiboust.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1141\" height=\"681\" src=\"https:\/\/i1.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3055.jpg?fit=750%2C448\" alt=\"\" class=\"wp-image-1365\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3055.jpg?w=1141 1141w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3055.jpg?resize=300%2C179 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3055.jpg?resize=1024%2C611 1024w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3055.jpg?resize=768%2C458 768w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/11\/img_3055.jpg?resize=20%2C12 20w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><figcaption>AUT\u00c9NTICA CREMA PASTELERA CASERA DE CHIBOUST <\/figcaption><\/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>Receta para elaborar crema pastelera francesa Chiboust. La crema Saint-Honor\u00e9( creador de la misma), denominada tambi\u00e9n crema Chiboust, es una mezcla de crema pastelera y un merengue exquisito italiano la cual aligeraremos con clara de huevo batida. Por norma general a la Receta para elaborar crema pastelera francesa Chiboust se le a\u00f1ade un poco de [&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":1365,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33,10,8],"tags":[162,118,170,163,127,114,120,111,110],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.12 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>RECETA DE LA CREMA PASTELERA CASERA CHIBOUST<\/title>\n<meta name=\"description\" content=\"Aprende a elaborar la aut\u00e9ntica receta casera de crema pastelera francesa Chiboust de una forma f\u00e1cil y econ\u00f3mica.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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