{"id":3568,"date":"2024-03-27T20:12:39","date_gmt":"2024-03-27T18:12:39","guid":{"rendered":"https:\/\/www.recetas-es.top\/?p=3568"},"modified":"2024-03-27T20:12:40","modified_gmt":"2024-03-27T18:12:40","slug":"crema-mousseline-la-receta-de-la-tipica-crema-pastelera-francesa","status":"publish","type":"post","link":"https:\/\/www.recetas-es.top\/?p=3568","title":{"rendered":"Crema Mousseline: la receta de la t\u00edpica crema pastelera francesa"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Tiempo total: <\/strong>30 Min + tiempo de enfriamiento<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dificultad<\/strong>: Baja<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Sirve<\/strong>: 6 personas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La crema muselina (pronunciada moos-eh-leen) es una preparaci\u00f3n b\u00e1sica t\u00edpica de la reposter\u00eda francesa cuya proporci\u00f3n se compone de 2 partes de crema pastelera y 1 parte de mantequilla. La crema muselina es una crema sedosa a base de vainilla que se mantiene firme, ideal para decorar y rellenar tartas, hojaldres y todos esos postres t\u00edpicos de reposter\u00eda.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-476-1024x576.png\" alt=\"\" class=\"wp-image-3580 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-476-1024x576.png\" alt=\"\" class=\"wp-image-3580\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">La receta original es de Ladur\u00e9e, maestro de la pasteler\u00eda francesa, y se trata de una natilla batida con mantequilla, y que te permitir\u00e1 hacer postres perfectos y sin que se corra. A continuaci\u00f3n te explicamos c\u00f3mo prepararlo a la perfecci\u00f3n.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Consejos para hacer Crema Muselina Tradicional<br><\/strong>Aunque la cantidad de mantequilla te parezca excesiva, no reduzcas la dosis, de lo contrario la crema de muselina no tendr\u00e1 la consistencia adecuada y el sabor tambi\u00e9n se ver\u00e1 afectado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Quienes lo prefieran pueden condimentar la base de la crema muselina: pueden a\u00f1adir licores, chocolate, ralladura de lim\u00f3n, frutos secos desmenuzados o crujientes de almendra, avellana o crujiente o lo que prefieran.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La crema muselina es ideal para rellenar el paris-brest , el postre franc\u00e9s a base de pasta choux , pero tambi\u00e9n es excelente para rellenar bizcochos o milhojas. Quedar\u00e1 firme y compacto, d\u00e1ndole un sabor \u00fanico a tus preparaciones.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tambi\u00e9n puedes utilizar la crema muselina como sustituto del buttercream , que tambi\u00e9n puede servir para decorar cupcakes .<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>C\u00f3mo conservar la crema muselina<br><\/strong>Puedes guardar la crema muselina en el frigor\u00edfico durante 1 d\u00eda , tapada con film transparente. Pero recuerda sacarlo al menos media hora antes de usarlo. Una vez que est\u00e9 a temperatura ambiente, vu\u00e9lvelo a montar con la batidora para ablandarlo y \u00fasalo en tus preparaciones.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u00bfSe puede congelar la crema muselina?<br><\/strong>Tambi\u00e9n puedes congelar la crema de muselina hasta por 3 meses. Antes de usarlo dejar que se vuelva a airear.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredientes<\/strong><br>LECHE<br>500ml<br>VAINA DE VAINILLA<br>1<br>MANTECA<br>250 gramos, a temperatura ambiente<br>YEMAS<br>4<br>AZ\u00daCAR<br>150 gramos<br>MAICENA<br>50 gramos<br><strong>C\u00f3mo hacer crema muselina<br><\/strong>Paso 1<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-475.png\" alt=\"\" class=\"wp-image-3579 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-475.png\" alt=\"\" class=\"wp-image-3579\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br>Vierta la leche en una cacerola y agregue las semillas de la vaina de vainilla.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 2<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-474.png\" alt=\"\" class=\"wp-image-3578 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-474.png\" alt=\"\" class=\"wp-image-3578\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br>Cocine a fuego medio hasta que comience a hervir a fuego lento. Apagar el fuego, tapar con una tapa y dejar reposar un cuarto de hora.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 3<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-473.png\" alt=\"\" class=\"wp-image-3577 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-473.png\" alt=\"\" class=\"wp-image-3577\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br>Mientras tanto, bate las yemas con el az\u00facar hasta que la mezcla est\u00e9 suave y esponjosa, agrega la maicena y contin\u00faa mezclando con la batidora.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Etapa 4<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-472.png\" alt=\"\" class=\"wp-image-3576 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-472.png\" alt=\"\" class=\"wp-image-3576\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br>Retire la vaina de vainilla de la leche y d\u00e9jela hervir nuevamente.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 5<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-471.png\" alt=\"\" class=\"wp-image-3575 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-471.png\" alt=\"\" class=\"wp-image-3575\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br>Agrega 1\/3 de la leche a la mezcla de huevo y mezcla todo con la batidora a mano.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 6<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-470.png\" alt=\"\" class=\"wp-image-3574 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-470.png\" alt=\"\" class=\"wp-image-3574\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br>Coloca la mezcla en una cacerola con el resto de la leche y cocina a fuego lento, revolviendo constantemente. Una vez que la nata se haya espesado, d\u00e9jala enfriar durante unos 10 minutos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 7<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-469.png\" alt=\"\" class=\"wp-image-3573 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-469.png\" alt=\"\" class=\"wp-image-3573\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br>Agrega la mitad de la mantequilla cortada en trozos peque\u00f1os y mezcla con la nata, que debe estar caliente pero no hirviendo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 8<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-468.png\" alt=\"\" class=\"wp-image-3572 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-468.png\" alt=\"\" class=\"wp-image-3572\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br>Vierte la nata en un recipiente y cubre con el film transparente. Batir la nata con la batidora el\u00e9ctrica, para que quede suave y homog\u00e9nea.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 9<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-467.png\" alt=\"\" class=\"wp-image-3571 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-467.png\" alt=\"\" class=\"wp-image-3571\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br>Agrega el resto de la mantequilla. Continuar mezclando con la batidora el\u00e9ctrica hasta que la mezcla est\u00e9 cremosa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 10<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-466.png\" alt=\"\" class=\"wp-image-3570 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/03\/image-466.png\" alt=\"\" class=\"wp-image-3570\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br>Sirve la crema muselina o \u00fasala como relleno dulce. \u00a1Disfrutar!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tiempo total: 30 Min + tiempo de enfriamiento Dificultad: Baja Sirve: 6 personas La crema muselina (pronunciada moos-eh-leen) es una preparaci\u00f3n b\u00e1sica t\u00edpica de la reposter\u00eda francesa cuya proporci\u00f3n se [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-3568","post","type-post","status-publish","format-standard","hentry","category-recetas"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - 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