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{"id":1840,"date":"2021-02-13T12:19:43","date_gmt":"2021-02-13T12:19:43","guid":{"rendered":"http:\/\/cocinamundial.es\/?p=1840"},"modified":"2021-02-19T22:22:31","modified_gmt":"2021-02-19T22:22:31","slug":"crema-pastelera-creme-fraiche","status":"publish","type":"post","link":"http:\/\/cocinamundial.es\/2021\/02\/crema-pastelera-creme-fraiche.html","title":{"rendered":"CREMA PASTELERA  \u201cCREME FRAICHE\u201d"},"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>AUT\u00c9NTICA CREMA PASTELERA CASERA FRANCESA \u201cCREME FRAICHE\u201d<\/p>\n\n\n\n<p>Hoy nuestro Zorrococinero nos presenta esta receta de crema pastelera muy famosa en Francia en sus reposter\u00edas.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"750\" height=\"449\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6450.jpg?resize=750%2C449\" alt=\"\" class=\"wp-image-1845\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6450.jpg?resize=1024%2C613 1024w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6450.jpg?resize=300%2C180 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6450.jpg?resize=768%2C460 768w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6450.jpg?resize=1536%2C919 1536w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6450.jpg?resize=2048%2C1226 2048w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/figure>\n\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>M\u00e1s exactamente su origen se sit\u00faa en Normand\u00eda, y no es m\u00e1s que Nata Fermentada con un sabor amargo y textura viscosa.<\/p>\n\n\n\n<p>Tiene un alto contenido en grasa( m\u00ednimo un 35%), un color blanquecino y f\u00e1cil de untar.<\/p>\n\n\n\n<p>Podemos diferenciar 2 tipos de cremas Fraiche, La Epaise y otra un poco m\u00e1s ligera denominada Fleurette, es cuesti\u00f3n de gustos.<\/p>\n\n\n\n<p>Al ser una crema muy vers\u00e1til podemos utilizarla de varias formas, es m\u00e1s, posee un sabor ligero a frutos secos y mantequilla lo que la hace disponible tanto para reposter\u00eda como para la cocina salada.<\/p>\n\n\n\n<p>Aqu\u00ed os dejo 4 <strong>Cremas pasteleras <\/strong>caseras para que pod\u00e1is compararlas <a rel=\"noreferrer noopener\" href=\"http:\/\/cocinamundial.es\/2020\/12\/cremas-pasteleras-caseras-curso.html\" target=\"_blank\">Pulsa aqui<\/a><\/p>\n\n\n\n<p><strong>COCINA SALADA<\/strong>: <\/p>\n\n\n\n<p>Este tipo de crema se puede utilizar para dar cuerpo a salsas y cremas (m\u00e1s conocido como espesante), ya que como indicamos antes su propiedad principal es que no se corta con el calentamiento.<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-1 wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" loading=\"lazy\" width=\"2035\" height=\"1192\" src=\"https:\/\/i2.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6553.jpg?fit=2035%2C1192\" data-id=\"1846\" class=\"wp-image-1846\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6553.jpg?w=2035 2035w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6553.jpg?resize=300%2C176 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6553.jpg?resize=1024%2C600 1024w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6553.jpg?resize=768%2C450 768w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6553.jpg?resize=1536%2C900 1536w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p>Tambi\u00e9n podemos utilizarla para relleno o cobertura en aperitivos.<\/p>\n\n\n\n<p><strong>COCINA DULCE O REPOSTER\u00cdA<\/strong>:<\/p>\n\n\n\n<p>Aqu\u00ed la emplearemos principalmente sobre crepes, galletas, helados y como no para acompa\u00f1ar tartas y\/o pasteles, o incluso en rellenos.<\/p>\n\n\n\n<p>Como ya indicamos anteriormente este tipo de cremas es muy utilizada sobre todo en la cocina francesa, pero que ya en nuestra cocina mediterr\u00e1nea est\u00e1 siendo muy utilizada debido a su versatilidad y su propiedad de no cortarse con alta temperatura.<\/p>\n\n\n\n<p>En <a rel=\"noreferrer noopener\" href=\"http:\/\/depostres.com\" target=\"_blank\">Depostres<\/a> puedes encontrar infinidad de recetas con rellenos de esta maravillosa crema.<\/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>INGREDIENTES:<\/p>\n\n\n\n<ul><li>250 \/ 300 ml de nata l\u00edquida con al menos un 35% de materia grasa.<\/li><li>2 \/ 3 cucharadas de mantequilla templada.<\/li><li>Opcionalmente : colorante o esencia de vainilla.<\/li><\/ul>\n\n\n\n<p><strong>ELABORACI\u00d3N:<\/strong><\/p>\n\n\n\n<ul><li>1\u00ba PASO:<\/li><\/ul>\n\n\n\n<p>En un recipiente de cristal echaremos la nata y las cucharadas de mantequilla.<\/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=\"750\" height=\"521\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6445.jpg?resize=750%2C521\" alt=\"\" class=\"wp-image-1847\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6445.jpg?resize=1024%2C711 1024w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6445.jpg?resize=300%2C208 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6445.jpg?resize=768%2C533 768w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6445.jpg?w=1468 1468w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n\n<ul><li>2\u00ba PASO:<\/li><\/ul>\n\n\n\n<p>Remover hasta que ver que se han unido mantequilla y nata, sin grumos.<\/p>\n\n\n\n<ul><li>3\u00baPASO:<\/li><\/ul>\n\n\n\n<p>Vertir la mezcla en un bote con tapa preferiblemente de cristal, <strong>nunca de aluminio ni<\/strong> <strong>metal.<\/strong><\/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>Lo tapamos con papel de de cocina o de horno y lo atamos bien para que no se abra, lo colocamos en un sitio templado de la casa o cocina con una temperatura que r\u00f3ndenlas 25 grados.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"750\" height=\"513\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6550.jpg?resize=750%2C513\" alt=\"\" class=\"wp-image-1848\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6550.jpg?resize=1024%2C701 1024w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6550.jpg?resize=300%2C205 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6550.jpg?resize=768%2C526 768w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6550.jpg?resize=1536%2C1052 1536w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6550.jpg?resize=75%2C50 75w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6550.jpg?w=1814 1814w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n\n<p>Yo, en mi caso, lo coloqu\u00e9 sobre el m\u00f3dem o wifi donde se genera una calor que ronda esos grados.<\/p>\n\n\n\n<p>Debemos dejarlo entre 12 y 24 horas, la observamos en ese baremo de tiempo para ver si su textura es cremosa.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"750\" height=\"508\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6552.jpg?resize=750%2C508\" alt=\"\" class=\"wp-image-1849\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6552.jpg?resize=1024%2C694 1024w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6552.jpg?resize=300%2C203 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6552.jpg?resize=768%2C521 768w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6552.jpg?resize=1536%2C1041 1536w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6552.jpg?resize=75%2C50 75w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6552.jpg?w=1832 1832w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n\n<p>Una vez conseguido este paso la cerraremos con su tapadera de forma herm\u00e9tica en el refrigerador y podremos consumirla en un m\u00e1ximo de 10 d\u00edas.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"750\" height=\"432\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6449.jpg?resize=750%2C432\" alt=\"\" class=\"wp-image-1850\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6449.jpg?resize=1024%2C590 1024w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6449.jpg?resize=300%2C173 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6449.jpg?resize=768%2C442 768w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6449.jpg?resize=1536%2C885 1536w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/02\/img_6449.jpg?w=1826 1826w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n\n<p>A partir de este tiempo empezar\u00e1 a perder su consistencia.<\/p>\n\n\n\n<p>Esperamos que os haya servido esta receta, saludos del \u201cZorrococinero\u201d.<\/p>\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>AUT\u00c9NTICA CREMA PASTELERA CASERA FRANCESA \u201cCREME FRAICHE\u201d Hoy nuestro Zorrococinero nos presenta esta receta de crema pastelera muy famosa en Francia en sus reposter\u00edas. M\u00e1s exactamente su origen se sit\u00faa en Normand\u00eda, y no es m\u00e1s que Nata Fermentada con un sabor amargo y textura viscosa. Tiene un alto contenido en grasa( m\u00ednimo un 35%), [&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":1850,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33,10,8,12],"tags":[170],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.12 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>CREMA PASTELERA \u201cCREME FRAICHE\u201d<\/title>\n<meta name=\"description\" content=\"Aprende con nosotros a elaborar una fant\u00e1stica crema francesa casera &quot;crema fraiche&quot; de forma f\u00e1cil y muy econ\u00f3mica.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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