{"id":4319,"date":"2021-05-14T09:49:42","date_gmt":"2021-05-14T09:49:42","guid":{"rendered":"https:\/\/jordibordas.com\/fr\/?p=4319"},"modified":"2022-09-12T13:49:59","modified_gmt":"2022-09-12T11:49:59","slug":"como-utilizar-los-lacteos-en-recetas-de-pasteleria","status":"publish","type":"post","link":"https:\/\/jordibordas.com\/fr\/blog\/como-utilizar-los-lacteos-en-recetas-de-pasteleria\/","title":{"rendered":"C\u00f3mo utilizar los l\u00e1cteos en recetas de pasteler\u00eda"},"content":{"rendered":"\n<p>Cuando trabajamos con los l\u00e1cteos en recetas de pasteler\u00eda como sabor principal en una elaboraci\u00f3n, hay ciertos par\u00e1metros que debemos tener en cuenta si queremos obtener texturas estables y perfectamente equilibradas, entre ellos la <strong>cremosidad<\/strong>, la<strong> textura<\/strong> y el <strong>sabor<\/strong>.<\/p>\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\" style=\"flex-basis:60%\">\n<p>Ya hemos hablado varias veces de la importancia de controlar las <strong>t\u00e9cnicas<\/strong> de creaci\u00f3n de texturas en recetas de pasteler\u00eda, pues es determinante a la hora de crear una experiencia de degustaci\u00f3n \u00f3ptima. Esto es algo que tratamos en profundidad en el <a href=\"https:\/\/jordibordas.com\/fr\/curso-online-de-pasteleria-bconcept\/\">Curso de Pasteler\u00eda B\u00b7Concept online y extendido<\/a>, junto con el conocimiento de las <strong>mol\u00e9culas <\/strong>y el dominio de la <strong>formulaci\u00f3n<\/strong> de recetas.<\/p>\n\n\n\n<p>En la masterclass que realizamos el pasado 16 de marzo pudimos dar algunas pinceladas sobre estos par\u00e1metros, utilizando los ingredientes l\u00e1cteos como hilo conductor.<\/p>\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 is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/05\/Grafico-parametros-lacteos-1-1024x1024.jpg\" alt=\"\" class=\"wp-image-4324\" width=\"256\" height=\"256\" srcset=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/05\/Grafico-parametros-lacteos-1-1024x1024.jpg 1024w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/05\/Grafico-parametros-lacteos-1-300x300.jpg 300w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/05\/Grafico-parametros-lacteos-1-150x150.jpg 150w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/05\/Grafico-parametros-lacteos-1-768x768.jpg 768w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/05\/Grafico-parametros-lacteos-1-1536x1536.jpg 1536w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/05\/Grafico-parametros-lacteos-1-2048x2048.jpg 2048w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/05\/Grafico-parametros-lacteos-1-2000x2000.jpg 2000w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/05\/Grafico-parametros-lacteos-1-1330x1330.jpg 1330w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/05\/Grafico-parametros-lacteos-1-665x665.jpg 665w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/05\/Grafico-parametros-lacteos-1-600x600.jpg 600w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/05\/Grafico-parametros-lacteos-1-100x100.jpg 100w\" sizes=\"auto, (max-width: 256px) 100vw, 256px\" \/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<p>Iniciamos el seminario pregunt\u00e1ndoos cu\u00e1les eran los problemas m\u00e1s habituales que encontrabais al utilizar l\u00e1cteos en las recetas, algunas de las respuestas fueron:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Texturas cortadas o granuladas.<\/li><li>Problemas al mezclar l\u00e1cteos, como el yogur, con frutas \u00e1cidas.<\/li><li>\u200bDificultad para estabilizar recetas con l\u00e1cteos y alcohol.<\/li><li>Problemas al descongelar.<\/li><li>Sin\u00e9resis en tartas de queso hornadas.<\/li><\/ul>\n\n\n\n<p>Adem\u00e1s de dar respuesta a estas cuestiones, durante la masterclass os explicamos c\u00f3mo utilizar correctamente esta familia de ingredientes, entre ellos el Cream Cheese o el Mascarpone de <a href=\"https:\/\/www.elle-et-vire.com\/pro\/en\/\" target=\"_blank\" rel=\"noreferrer noopener\">Elle &amp; Vire<\/a>, a trav\u00e9s de las <strong>recetas de tiramis\u00fa y cheesecake<\/strong>.<\/p>\n\n\n\n<p>\u00bfTe quedaste con las ganas de verlo? \u00a1No te preocupes! Te dejamos a continuaci\u00f3n la masterclass completa en espa\u00f1ol y el dossier de recetas para que puedas poner en pr\u00e1ctica todo lo aprendido. <\/p>\n\n\n\n<div style=\"height:21px\" 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=\"Receta de Cheesecake y Tiramis\u00fa. Utilizar l\u00e1cteos en pasteler\u00eda \u2013 MASTERCLASS\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/O4LiywImsLM?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:20px\" 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 has-custom-width wp-block-button__width-50 has-custom-font-size has-small-font-size\"><a class=\"wp-block-button__link has-background\" href=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/05\/Recetario-Elleetvire-Jordi-Bordas-2021.pdf\" style=\"border-radius:0px;background-color:#d5a678\">DESGARGAR RECETARIO<\/a><\/div>\n<\/div>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>\u00a1Nos vemos en la pr\u00f3xima!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cuando trabajamos con los l\u00e1cteos en recetas de pasteler\u00eda como sabor principal en una elaboraci\u00f3n, hay ciertos par\u00e1metros que debemos tener en cuenta si queremos obtener texturas estables y perfectamente equilibradas, entre ellos la cremosidad, la textura y el sabor. Ya hemos hablado varias veces de la importancia de controlar las t\u00e9cnicas de creaci\u00f3n de [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":4332,"comment_status":"closed","ping_status":"closed","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":[38,7],"tags":[78,25,84,71],"class_list":["post-4319","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eventos","category-recetas","tag-cremosidad","tag-ingredientes-de-pasteleria","tag-masterclass-de-pasteleria","tag-tecnicas-de-pasteleria"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>C\u00f3mo utilizar los l\u00e1cteos en recetas de pasteler\u00eda - Jordi Bordas \u00c9cole de P\u00e2tisserie<\/title>\n<meta name=\"description\" content=\"\u00bfTrabajas con l\u00e1cteos en tus recetas de pasteler\u00eda como sabor principal? 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