{"id":1943,"date":"2024-04-11T06:43:35","date_gmt":"2024-04-11T06:43:35","guid":{"rendered":"https:\/\/www.spain-recipes.top\/?p=1943"},"modified":"2024-04-11T06:43:36","modified_gmt":"2024-04-11T06:43:36","slug":"millefeuille-la-receta-clasica-de-un-postre-fragante-y-delicioso","status":"publish","type":"post","link":"https:\/\/www.spain-recipes.top\/?p=1943","title":{"rendered":"Millefeuille: la receta cl\u00e1sica de un postre fragante y delicioso"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">ingredientes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hojaldre rectangular<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 pan<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Az\u00facar en polvo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">probar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Az\u00facar glas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">probar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">frutos rojos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">probar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">para las natillas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Latt\u00e9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">450 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">yemas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">6<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Az\u00facar glas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">150 gramos<\/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\">50 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Extracto de vainilla<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 cucharadita<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El milhojas&nbsp;&nbsp;&nbsp;es un gran cl\u00e1sico de la&nbsp;&nbsp;<strong>pasteler\u00eda francesa , un postre tradicional&nbsp;<\/strong><strong>y<\/strong>&nbsp;atemporal que siempre satisface a todos, grandes y peque\u00f1os. Tambi\u00e9n conocido como Napole\u00f3n, consta de tres capas de&nbsp;&nbsp;<strong>fragante hojaldre<\/strong>&nbsp;, intercaladas con dos de&nbsp;&nbsp;<strong>natillas<\/strong>&nbsp;&nbsp;con aroma a vainilla ;&nbsp;espolvoreado en la superficie con abundante az\u00facar glas y finalmente adornado con frutos rojos, es un postre crujiente y de sabor delicado, perfecto para un&nbsp; delicioso&nbsp;<strong>final de comida<\/strong>&nbsp;&nbsp;, pero tambi\u00e9n para ocasiones especiales, fiestas de cumplea\u00f1os y aniversarios.<strong><\/strong><strong><\/strong><strong><\/strong><strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Millefeuille es un postre al que nadie podr\u00e1 resistirse, gracias al&nbsp;&nbsp;<strong>contraste de texturas<\/strong>&nbsp;&nbsp;entre la fragante masa y la suave y aterciopelada crema. F\u00e1cil de hacer, te aconsejamos que lo rellenes, lo decores y finalmente lo sirvas en unos minutos, para que puedas disfrutarlo en toda su desmenuza y bondad. Alternativamente, puedes preparar&nbsp; las l\u00e1minas y la nata&nbsp;<strong>con antelaci\u00f3n<\/strong>&nbsp;&nbsp;y montarlas justo antes de llevar el postre a la mesa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para un resultado impecable, te recomendamos utilizar la&nbsp;&nbsp;<strong>masa ya preparada<\/strong>&nbsp;, pero, si tienes especial habilidad en la cocina, puedes prepararla en casa con nuestra receta. Tambi\u00e9n puedes condimentar las natillas con&nbsp;&nbsp;<strong>ralladura de lim\u00f3n<\/strong>&nbsp;&nbsp;y enriquecerlas con chispas de chocolate, fresas o frutos rojos; Para un&nbsp;&nbsp;<strong>efecto<\/strong>&nbsp;&nbsp;a\u00fan m\u00e1s&nbsp;&nbsp;<strong>espectacular<\/strong>&nbsp;, tambi\u00e9n puedes alternar una capa de crema blanca y una de chocolate.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">C\u00f3mo preparar milhojas<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Separar las claras de las yemas 1.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Batir las yemas con el az\u00facar con una batidora el\u00e9ctrica 2.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Deber\u00e1s obtener una mezcla hinchada y espumosa 3.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2021\/11\/Millefoglie-alla-crema_aggiungere_amido_4.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Etapa 4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Luego agregue la maicena tamizada a los huevos batidos 4 y mezcle delicadamente para evitar que se desmorone la mezcla.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 5<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En un cazo calentar la leche con la vainilla 5.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2021\/11\/Millefoglie-alla-crema_aggiungere_montata_6.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 6<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En cuanto rompa a hervir a\u00f1adir los huevos batidos 6.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 7<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La mezcla de huevo flotar\u00e1 en la superficie 7 durante unos momentos y poco despu\u00e9s se formar\u00e1n cr\u00e1teres.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2021\/11\/Millefoglie-alla-crema_mescolare_8.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 8<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ese ser\u00e1 el momento de mezclar vigorosamente durante unos instantes: ver\u00e1s que en un instante la crema adquirir\u00e1 su t\u00edpica consistencia aterciopelada 8.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>ingredientes Hojaldre rectangular 1 pan Az\u00facar en polvo probar Az\u00facar glas probar frutos rojos probar para las natillas Latt\u00e9 450 gramos yemas 6 Az\u00facar glas 150 gramos El almid\u00f3n dice [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":1944,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1943","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta"],"_links":{"self":[{"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/posts\/1943","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1943"}],"version-history":[{"count":1,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/posts\/1943\/revisions"}],"predecessor-version":[{"id":1945,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/posts\/1943\/revisions\/1945"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/media\/1944"}],"wp:attachment":[{"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1943"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1943"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1943"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}