{"id":605,"date":"2023-12-28T17:48:41","date_gmt":"2023-12-28T15:48:41","guid":{"rendered":"http:\/\/www.recetas-es.top\/?p=605"},"modified":"2023-12-28T17:48:43","modified_gmt":"2023-12-28T15:48:43","slug":"paris-brest-la-receta-de-postre-frances-a-base-de-masa-choux","status":"publish","type":"post","link":"https:\/\/www.recetas-es.top\/?p=605","title":{"rendered":"Paris-Brest: la receta de postre franc\u00e9s a base de masa choux"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\" id=\"pf-title\"><\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">receta<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Preparaci\u00f3n:&nbsp;<strong>60&nbsp;min<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cocci\u00f3n:&nbsp;<strong>40 min<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dificultad:&nbsp;<strong>Dif\u00edcil<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dosis para:&nbsp;<strong>8 personas<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/03\/paris-brest-1200x675.jpg\" alt=\"Imagen\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1200px; --smush-placeholder-aspect-ratio: 1200\/675;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/03\/paris-brest-1200x675.jpg\" alt=\"Imagen\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">El\u00a0<strong>Par\u00eds-Brest<\/strong>\u00a0es un\u00a0postre\u00a0t\u00edpico de Pasteler\u00eda francesa\u00a0a base de\u00a0masa choux\u00a0rellena de\u00a0crema muselina\u00a0\u00a0forma circular&lt; \/span>, pero tambi\u00e9n como acompa\u00f1amiento del t\u00e9 de la tarde.<strong>postre al final de una comida<\/strong>, precisamente para recordar la rueda de una bicicleta. Se sirve como\u00a0y az\u00facar glas. Este postre fue creado por el pastelero Louis Durand, maestro de Maissons-Laffitte, en 1891, en memoria de la competici\u00f3n ciclista Par\u00eds-Brest-Par\u00eds: seg\u00fan la tradici\u00f3n, tiene la<strong>almendra laminada<\/strong>y decorado con<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La preparaci\u00f3n de esta tarta requiere compromiso y mimo: la<strong>&nbsp;masa choux<\/strong>&nbsp;es un gran reto pastelero, por lo que debes prestar atenci\u00f3n a su&nbsp;<strong>consistencia<\/strong>&nbsp;(que debe parecerse a la de una natilla m\u00e1s espesa) y&nbsp;<strong>no sobrecargar el hojaldre de crema &lt; at i=6&gt;, que tiende a aumentar significativamente de volumen durante la cocci\u00f3n. Tambi\u00e9n es importante regular la&nbsp;<\/strong><strong>temperatura del horno<\/strong>, que debe permanecer constante: no recomendamos<strong>&nbsp;abrir la puerta&lt; \/span&gt;&nbsp;<\/strong>durante la cocci\u00f3n, de lo contrario la masa choux se colapsar\u00e1.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Seg\u00fan el manual, Par\u00eds-Brest requiere&nbsp;<strong>crema muselina<\/strong>&nbsp;para el relleno, una crema que combina mantequilla batida y natillas con almid\u00f3n de ma\u00edz: esta preparaci\u00f3n tiene mayor consistencia que otras cremas y aguanta bien el peso de la masa choux, sin que el postre se desmorone. Para conseguir la consistencia perfecta el truco consiste en dejarlo en el frigor\u00edfico al menos una hora.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si quieres experimentar con otros rellenos, te recomendamos una\u00a0versi\u00f3n chocolate, o con una\u00a0pastelero cl\u00e1sico, con una\u00a0chantilly\u00a0o con la\u00a0diplomatica<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">ingredientes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para la pasta choux<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">00 harina<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">120 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Latt\u00e9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">100ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Agua<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">100ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Manteca<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">80 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Huevo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Venta<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">una pizca<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Az\u00facar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">una pizca<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para la crema de muselina<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Huevo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Manteca<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">a temperatura ambiente, 160 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Latt\u00e9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">500ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El almid\u00f3n dice m\u00e1s<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">60 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para decoraci\u00f3n<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Almendras<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">en hojuelas, al gusto<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Az\u00facar en polvo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">q.b.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">C\u00f3mo preparar Par\u00eds Brest<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Empezamos preparando la crema muselina. Rompe dos huevos en una cacerola.1, a\u00f1ade el az\u00facar2y batir con una fruta para combinar3.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">6<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Agregar maicena4y mezclar vigorosamente para evitar grumos5. Verter la leche poco a poco y poner al fuego, sin dejar de remover la mezcla con la batidora para evitar que se pegue a los bordes.6.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">7<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">8<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cuando la crema se haya espesado pasarla a un recipiente de vidrio.7y c\u00fabrelo con una capa de film transparente, asegur\u00e1ndote de que se adhiera bien a la superficie; reservar y dejar enfriar8. Pasa a preparar la masa choux: vierte la leche y el agua en un cazo9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">10<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">11<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">12<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A\u00f1ade la mantequilla y una pizca de sal.10; una vez que la mantequilla se haya derretido por completo11, agrega la harina. Contin\u00fae cocinando, revolviendo con frecuencia, hasta que la mezcla se espese.12.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">13<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">14<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">15<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Transfiera la masa a un bol y d\u00e9jela enfriar.13. Rompe 4 huevos en un recipiente aparte.14y batirlos vigorosamente con un batidor15.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">diecis\u00e9is<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">17<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">18<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vierte los huevos poco a poco en la mezcla de harina y mantequilla previamente dejada enfriar.diecis\u00e9is. Mezclar las dos mezclas con una lamida de platos.17y seguir a\u00f1adiendo los huevos poco a poco18, cuidando de mezclar entre una adici\u00f3n y otra.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">19<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">20<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">21<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La consistencia final debe ser cremosa, como una natilla particularmente espesa.19. Con un l\u00e1piz dibuja un c\u00edrculo sobre una hoja de papel de horno, usando un molde para tarta como gu\u00eda.20. Introduce la masa de masa choux en una manga pastelera y dibuja el primer c\u00edrculo, siguiendo la l\u00ednea del l\u00e1piz.21.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">22<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">23<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">24<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dibuja dos c\u00edrculos m\u00e1s, uno dentro del anterior.22y uno superpuesto a los dos anteriores23. Pincelamos la superficie de la masa choux con huevo batido.24.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">25<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">26<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">27<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Espolvorear con almendras fileteadas25. Hornear a 200\u00b0C por 15 minutos; luego bajar la temperatura a 160\u00b0C y dejar cocer otros 25 minutos. Para la crema de muselina, batir la mantequilla con unas varillas el\u00e9ctricas hasta que quede espumosa.26. Agrega poco a poco las natillas previamente preparadas.27.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">28<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">29<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">30<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Continuar batiendo la mezcla.28hasta que la mantequilla y las natillas est\u00e9n completamente mezcladas29. Una vez que la base se haya enfriado, c\u00f3rtala por la mitad.30.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">31<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">32<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">33<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En la base31extender una primera capa de crema muselina, utilizando una manga pastelera de boquilla ancha32; Luego extiende una segunda capa, distribuy\u00e9ndola en forma de S sobre la primera.33.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">34<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">35<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">36<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cubrir con la capa superior de masa choux.34, espolvorear con az\u00facar glas35y s\u00edrvelo cuidando de cortar las rodajas con delicadeza para no aplastar la nata36.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">prueba esta receta tambi\u00e9n<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.cookist.it\/torta-alle-nocciole\/\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>receta Preparaci\u00f3n:&nbsp;60&nbsp;min Cocci\u00f3n:&nbsp;40 min Dificultad:&nbsp;Dif\u00edcil Dosis para:&nbsp;8 personas El\u00a0Par\u00eds-Brest\u00a0es un\u00a0postre\u00a0t\u00edpico de Pasteler\u00eda francesa\u00a0a base de\u00a0masa choux\u00a0rellena de\u00a0crema muselina\u00a0\u00a0forma circular&lt; 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