{"id":17814,"date":"2023-02-01T11:02:01","date_gmt":"2023-02-01T10:02:01","guid":{"rendered":"https:\/\/jordibordas.com\/fr\/?p=17814"},"modified":"2023-02-01T14:49:40","modified_gmt":"2023-02-01T13:49:40","slug":"como-hacer-pasteleria-sin-huevo","status":"publish","type":"post","link":"https:\/\/jordibordas.com\/fr\/blog\/como-hacer-pasteleria-sin-huevo\/","title":{"rendered":"C\u00f3mo hacer pasteler\u00eda sin huevo"},"content":{"rendered":"\n<p>El pasado mes de enero tuvimos el placer de ofrecer desde el&nbsp;<strong>Centro de Innovaci\u00f3n en Pasteler\u00eda<\/strong>&nbsp;junto a&nbsp;<strong>Adrianna Jaworska<\/strong>&nbsp;una&nbsp;<strong>masterclass sobre pasteler\u00eda sin huevo<\/strong>, online y en directo. <\/p>\n\n\n\n<p>Debido a la creciente demanda de pasteler\u00eda apta para personas con diferentes <strong>alergias alimentarias<\/strong>, a menudo recibimos preguntas sobre c\u00f3mo reemplazar el huevo en las recetas de pasteler\u00eda, entre ellas; <em>\u00bfQu\u00e9 funci\u00f3n desempe\u00f1a el huevo en las recetas?, \u00bfCu\u00e1l es la composici\u00f3n nutricional de las claras y las yemas?, \u00bfQu\u00e9 son las prote\u00ednas del huevo y qu\u00e9 nos aportan?&#8230;<\/em><\/p>\n\n\n\n<p>Si bien la <strong>pasteler\u00eda sin huevo<\/strong> y la pasteler\u00eda vegana<strong> <\/strong>pueden, en algunos casos, superponerse, existe una diferencia sutil entre las dos. La reposter\u00eda sin huevo, al igual que la reposter\u00eda sin lactosa o sin gluten, implica que estamos <strong>eliminando un ingrediente o al\u00e9rgeno concreto<\/strong> (huevo, en este caso). Esto significa que a\u00fan puede haber otros ingredientes de origen animal, como leche, nata o mantequilla, en las recetas sin huevo.<\/p>\n\n\n\n<p>Por otro lado, por definici\u00f3n la <strong>pasteler\u00eda vegana<\/strong> no solo est\u00e1 libre de huevo, sino que est\u00e1 <strong>libre de todos los ingredientes y sus derivados que son de origen animal<\/strong> (l\u00e1cteos, gelatina, etc).<\/p>\n\n\n\n<p>La necesidad de eliminar el huevo en las recetas de pasteler\u00eda puede darse por diversos motivos. Algunos de ellos son:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Las alergias e intolerancias alimentarias, que cada vez son m\u00e1s frecuentes, y el huevo es uno de los ocho al\u00e9rgenos alimentarios m\u00e1s importantes.<\/li>\n\n\n\n<li>Los clientes que siguen una dieta vegana buscan una oferta dulce que no incluya el huevo dentro de sus ingredientes.<\/li>\n\n\n\n<li>Los chefs pasteleros buscan sabores m\u00e1s limpios y definidos y el huevo, tanto como los l\u00e1cteos, puede distorsionar el sabor de la fruta o del chocolate.<\/li>\n\n\n\n<li>Food cost: En 2022 el precio de los huevos ha subido casi un 20 % de media en la Uni\u00f3n Europea.<\/li>\n<\/ul>\n\n\n\n<p><strong>\u00bfCu\u00e1l es el papel del huevo en las recetas?<\/strong> Durante la masterclass hablamos de la funci\u00f3n que desempe\u00f1a este ingrediente en distintas elaboraciones como bizcochos, galletas, cremosos o mousses.<\/p>\n\n\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"745\" height=\"1024\" src=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/cremoso-745x1024.jpg\" alt=\"\" class=\"wp-image-17826\" srcset=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/cremoso-745x1024.jpg 745w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/cremoso-218x300.jpg 218w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/cremoso-768x1056.jpg 768w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/cremoso-73x100.jpg 73w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/cremoso-665x914.jpg 665w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/cremoso-600x825.jpg 600w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/cremoso.jpg 1080w\" sizes=\"auto, (max-width: 745px) 100vw, 745px\" \/><figcaption class=\"wp-element-caption\">Cremoso<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"745\" height=\"1024\" src=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/mousse-1-745x1024.jpg\" alt=\"\" class=\"wp-image-17827\" srcset=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/mousse-1-745x1024.jpg 745w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/mousse-1-218x300.jpg 218w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/mousse-1-768x1056.jpg 768w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/mousse-1-73x100.jpg 73w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/mousse-1-665x914.jpg 665w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/mousse-1-600x825.jpg 600w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/mousse-1.jpg 1080w\" sizes=\"auto, (max-width: 745px) 100vw, 745px\" \/><figcaption class=\"wp-element-caption\">Mousse<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"745\" height=\"1024\" src=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/bizcocho-745x1024.jpg\" alt=\"\" class=\"wp-image-17828\" srcset=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/bizcocho-745x1024.jpg 745w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/bizcocho-218x300.jpg 218w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/bizcocho-768x1056.jpg 768w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/bizcocho-73x100.jpg 73w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/bizcocho-665x914.jpg 665w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/bizcocho-600x825.jpg 600w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/bizcocho.jpg 1080w\" sizes=\"auto, (max-width: 745px) 100vw, 745px\" \/><figcaption class=\"wp-element-caption\">Bizcocho<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<p>En el caso de los <strong>bizcochos<\/strong>, las claras del huevo cumplen a la vez una doble funci\u00f3n: aireante y gelificante. En primer lugar, nos ayudan a incorporar aire a la masa de bizcocho y, despu\u00e9s, gelifican en el horno por efecto de la temperatura, d\u00e1ndonos como resultado una estructura cocida bien esponjosa.<\/p>\n\n\n\n<p>En <strong>cremosos y cremas<\/strong>, las yemas aportan capacidad de emulsi\u00f3n a trav\u00e9s de la lecitina. Al retirarlas de una receta de cremoso podemos compensar su capacidad emulsionante utilizando lecitina en polvo, granulada o l\u00edquida procedente de semillas de girasol o de soja.<\/p>\n\n\n\n<p>Para la aireaci\u00f3n de las <strong>mousses<\/strong>, hoy en d\u00eda no necesitamos depender del merengue cl\u00e1sico ni de la nata montada, ya que tenemos muchas opciones vegetales disponibles: las prote\u00ednas vegetales (prote\u00edna de soja o de patata), la aquafaba l\u00edquida o en polvo, etc. Lo \u00fanico que necesitamos tener en cuenta es que las prote\u00ednas de las claras de huevo dentro de un merengue coagulan parcialmente, lo que nos da m\u00e1s estabilidad.<\/p>\n\n\n\n<p>Finalmente, mostramos la comparativa de dos recetas de cookie de cacahuete, una sin huevo y la otra vegana, \u00a1ambas riqu\u00edsimas! Pero esto no es todo&#8230; tambi\u00e9n hablamos de la receta de una mousse de chocolate 75% sin huevo. <\/p>\n\n\n\n<p>Con la composici\u00f3n molecular de los ingredientes\u00a0aprendida en el primer m\u00f3dulo del <a href=\"https:\/\/jordibordas.com\/fr\/curso-online-de-pasteleria-bconcept\/\">Curso de pasteler\u00eda B\u00b7Concept online y extendido<\/a>, entender las interacciones y las uniones de mol\u00e9culas y dominar las posibilidades que nos ofrecen en funci\u00f3n de c\u00f3mo las organizamos y trabajamos con ellas har\u00e1 que est\u00e9s un paso m\u00e1s cerca de poder\u00a0<strong>formular tus propias recetas de pasteler\u00eda<\/strong>.<\/p>\n\n\n\n<p>Puedes seguir profundizando en todos estos conceptos con el webinar que te dejamos a continuaci\u00f3n. Forma parte de nuestra serie&nbsp;<strong>B\u00b7Concept Pastry Answers<\/strong>, un ciclo de masterclasses gratuitas de pasteler\u00eda en el que damos respuesta a algunas de las grandes preguntas del mundo dulce, siempre desde el punto de vista del&nbsp;<a href=\"https:\/\/jordibordas.com\/fr\/metodo-bconcept-jordi-bordas\/\">B\u00b7Concept<\/a>.<\/p>\n\n\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\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=\"C\u00f3mo hacer pasteler\u00eda sin huevo - MASTERCLASS Jordi Bordas\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/LP7evnZPMOM?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<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/Como-hacer-pasteleria-sin-huevo-Masterclass-ESP.pdf\">Descarga el recetario de la masterclass<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>El pasado mes de enero tuvimos el placer de ofrecer desde el&nbsp;Centro de Innovaci\u00f3n en Pasteler\u00eda&nbsp;junto a&nbsp;Adrianna Jaworska&nbsp;una&nbsp;masterclass sobre pasteler\u00eda sin huevo, online y en directo. Debido a la creciente demanda de pasteler\u00eda apta para personas con diferentes alergias alimentarias, a menudo recibimos preguntas sobre c\u00f3mo reemplazar el huevo en las recetas de pasteler\u00eda, entre [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":17834,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[5,8],"tags":[83,25,84,62,80,71],"class_list":["post-17814","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-b-concept","category-webinars","tag-chocolate","tag-ingredientes-de-pasteleria","tag-masterclass-de-pasteleria","tag-recetas-de-pasteleria","tag-recetas-veganas","tag-tecnicas-de-pasteleria"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>C\u00f3mo hacer pasteler\u00eda sin huevo - Jordi Bordas \u00c9cole de P\u00e2tisserie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jordibordas.com\/fr\/blog\/como-hacer-pasteleria-sin-huevo\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"C\u00f3mo hacer pasteler\u00eda sin huevo - Jordi Bordas \u00c9cole de P\u00e2tisserie\" \/>\n<meta property=\"og:description\" content=\"El pasado mes de enero tuvimos el placer de ofrecer desde el&nbsp;Centro de Innovaci\u00f3n en Pasteler\u00eda&nbsp;junto a&nbsp;Adrianna Jaworska&nbsp;una&nbsp;masterclass sobre pasteler\u00eda sin huevo, online y en directo. Debido a la creciente demanda de pasteler\u00eda apta para personas con diferentes alergias alimentarias, a menudo recibimos preguntas sobre c\u00f3mo reemplazar el huevo en las recetas de pasteler\u00eda, entre [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/jordibordas.com\/fr\/blog\/como-hacer-pasteleria-sin-huevo\/\" \/>\n<meta property=\"og:site_name\" content=\"Jordi Bordas \u00c9cole de P\u00e2tisserie\" \/>\n<meta property=\"article:published_time\" content=\"2023-02-01T10:02:01+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-01T13:49:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2023\/01\/galleta-portada.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"876\" \/>\n\t<meta property=\"og:image:height\" content=\"506\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jordi Bordas\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jordi Bordas\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/como-hacer-pasteleria-sin-huevo\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/como-hacer-pasteleria-sin-huevo\\\/\"},\"author\":{\"name\":\"Jordi Bordas\",\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/#\\\/schema\\\/person\\\/e258d3dedfb9998c9338c0ee02ecf429\"},\"headline\":\"C\u00f3mo hacer pasteler\u00eda sin huevo\",\"datePublished\":\"2023-02-01T10:02:01+00:00\",\"dateModified\":\"2023-02-01T13:49:40+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/como-hacer-pasteleria-sin-huevo\\\/\"},\"wordCount\":734,\"publisher\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/como-hacer-pasteleria-sin-huevo\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/wp-content\\\/uploads\\\/sites\\\/6\\\/2023\\\/01\\\/galleta-portada.jpg\",\"keywords\":[\"CHOCOLATE\",\"INGREDIENTES DE PASTELER\u00cdA\",\"MASTERCLASS DE PASTELER\u00cdA\",\"RECETAS DE PASTELER\u00cdA\",\"RECETAS VEGANAS\",\"T\u00c9CNICAS DE PASTELER\u00cdA\"],\"articleSection\":[\"B\u00b7Concept\",\"Webinars\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/como-hacer-pasteleria-sin-huevo\\\/\",\"url\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/como-hacer-pasteleria-sin-huevo\\\/\",\"name\":\"C\u00f3mo hacer pasteler\u00eda sin huevo - 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