{"id":17922,"date":"2018-12-07T17:54:08","date_gmt":"2018-12-07T16:54:08","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=17922"},"modified":"2018-12-07T17:54:08","modified_gmt":"2018-12-07T16:54:08","slug":"mil-hojas-tradicional","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/es\/mil-hojas-tradicional\/","title":{"rendered":"Mil hojas tradicional"},"content":{"rendered":"<p><strong>Porciones:\u00a0<\/strong>8 a 10 porciones<\/p>\n<p><strong>Dificultad:\u00a0<\/strong>Media<\/p>\n<p><b>Preparaci\u00f3n<\/b><strong>: <\/strong>2 horas<\/p>\n<p><strong>Ingredientes:<\/strong><\/p>\n<ul>\n<li>800 gramos de pasta de hojaldre<\/li>\n<li>1 taza de fondant<\/li>\n<li>1\/4 de taza de chocolate semi amargo picado<\/li>\n<\/ul>\n<p><strong>Ingredientes para la crema pastelera:<\/strong><\/p>\n<ul>\n<li>300 mililitros de leche<\/li>\n<li>80 gramos de az\u00facar<\/li>\n<li>1\/2 pieza de vaina de vainilla<\/li>\n<li>3 huevos<\/li>\n<li>15 gramos de harina cernida<\/li>\n<li>2 cucharadas de f\u00e9cula de ma\u00edz (Maicena)<\/li>\n<li>100 gramos de mantequilla<\/li>\n<\/ul>\n<p><b>Preparaci\u00f3n\u00a0para hacer la crema pastelera:<\/b><\/p>\n<p>Hierve la leche con la mitad del az\u00facar y la vaina de vainilla. Mezcla los huevos, la harina, la Maicena con el resto del az\u00facar. Incorpora a la leche hirviendo y deja cocer hasta que espese. Vac\u00eda a otro taz\u00f3n, a\u00f1ade la mantequilla y deja enfriar. Extiende la pasta de hojaldre sobre la mesa de trabajo previamente enharinada hasta que te quede de un grosor de un cent\u00edmetro. Corta 3 rect\u00e1ngulos de 40 x 15 cm; p\u00edcalos con la punta de un cuchillo y col\u00f3calos en una charola con papel encerado. Refrigera 30 minutos. Hornea 40 minutos a 200\u00b0 C o hasta que est\u00e9n ligeramente dorados. Deja enfriar. Coloca un rect\u00e1ngulo sobre un plat\u00f3n, unta la crema pastelera, coloca otra capa de hojaldre, m\u00e1s crema pastelera; por \u00faltimo, otra capa de hojaldre.Corta los rect\u00e1ngulos hasta que los emparejes, guarda los recortes y apl\u00e1stalos para hacer migajas. Calienta el fondant y el chocolate por separado en ba\u00f1o Mar\u00eda. Coloca el chocolate en un cornet o en una duya. Ba\u00f1a el hojaldre con el fondant en toda la superficie emparej\u00e1ndolo. Ralla encima con el chocolate. Con un palillo pasa de un lado y del otro. Empareja las orillas con el resto del fondant. Coloca las migajas en los lados.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Porciones:\u00a08 a 10 porciones Dificultad:\u00a0Media Preparaci\u00f3n: 2 horas Ingredientes: 800 gramos de pasta de hojaldre 1 taza de fondant 1\/4 de taza de chocolate semi amargo picado Ingredientes para la crema pastelera: 300 mililitros de leche 80 gramos de az\u00facar 1\/2 pieza de vaina de vainilla 3 huevos 15 gramos de harina cernida 2 cucharadas&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/es\/mil-hojas-tradicional\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":17923,"comment_status":"open","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,"footnotes":""},"categories":[3800],"tags":[6522,6445,11062,2985,7593,11063],"class_list":["post-17922","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-recetas-con-la-crema-pastelera","tag-recetas-con-la-pasta-de-hojaldre","tag-recetas-de-mil-hojas","tag-recetas-dulces","tag-recetas-tradicionales","tag-vaina-de-vainilla"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - 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