{"id":6055,"date":"2024-06-08T13:10:12","date_gmt":"2024-06-08T11:10:12","guid":{"rendered":"https:\/\/visitleioa.eus\/en\/?p=6055"},"modified":"2024-06-10T13:02:10","modified_gmt":"2024-06-10T11:02:10","slug":"apple-tart-served-with-vanilla-ice-cream","status":"publish","type":"post","link":"https:\/\/visitleioa.eus\/en\/apple-tart-served-with-vanilla-ice-cream\/","title":{"rendered":"5. Apple tart served with vanilla ice cream"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Tiempo de elaboraci\u00f3n: 75 min<\/h2>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/visitleioa.eus\/wp-content\/uploads\/2024\/06\/gastro-leioa-ingredientes-tarta-manzana-1200-1024x585.png\" alt=\"Visit Leioa, Bizkaia, Pa\u00eds Vasco\" class=\"wp-image-6655\"\/><\/figure>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredientes para 5 raciones \/ unidades<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pasta holandesa 0.175 kg<\/li>\n\n\n\n<li>Crema pastelera de base 0.5 l<\/li>\n\n\n\n<li>Manzana golden peque\u00f1a 0.35 kg 1d<\/li>\n\n\n\n<li>Az\u00facar 0.012 kg 1d<\/li>\n\n\n\n<li>Frutgel (gelatina en frio) 0.05 kg 1d<\/li>\n\n\n\n<li>Helado de vainilla 0.1 l<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Elaboraci\u00f3n<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Para esta receta, son necesarias las siguientes elaboraciones:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pasta holandesa<\/li>\n\n\n\n<li>Crema pastelera de base<\/li>\n\n\n\n<li>Helado de vainilla<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Montaje<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Encamisar el molde con la pasta holandesa.<\/li>\n\n\n\n<li>Rellenarlo con la crema pastelera.<\/li>\n\n\n\n<li>Disponer la manzana previamente laminada de forma circular sobre la crema.<\/li>\n\n\n\n<li>Espolvorear por encima con az\u00facar en grano.<\/li>\n\n\n\n<li>Hornear a 200 \u00baC.<\/li>\n\n\n\n<li>Una vez fr\u00edo abrillantar con gel de brillo, desmoldear y racionar.<\/li>\n\n\n\n<li>Emplatar acompa\u00f1ado de helado de vainilla.<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Observaciones<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>En un horno modular, programar 3 (techo) 4 (boca) 3 (suelo), tiro abierto.<\/li>\n\n\n\n<li>Para su racionado la tarta deber\u00e1 estar totalmente fr\u00eda.<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredientes para la pasta holandesa (0.175 KG)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Harina txuri (W 130 -190) 0.088 kg 1d<\/li>\n\n\n\n<li>Margarina crema 0.053 kg 1d<\/li>\n\n\n\n<li>Az\u00facar glas 0.026 kg 1d<\/li>\n\n\n\n<li>Huevos 0.175 ud 1d<\/li>\n\n\n\n<li>Aroma de vainilla pasta 0.009 g 1d<\/li>\n\n\n\n<li>Sal fina 0.175 g 1d<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Elaboraci\u00f3n de la pasta holandesa<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Hacer un volc\u00e1n con la harina e introducir en el centro, el az\u00facar, la sal y la vainilla.<\/li>\n\n\n\n<li>A\u00f1adir la mantequilla a punto de pomada y los huevos<\/li>\n\n\n\n<li>Trabajar bien la masa.<\/li>\n\n\n\n<li>Dejar reposar en frio<\/li>\n\n\n\n<li>Estirar con el rodillo.<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredientes para la crema pastelera de base (0.5 L)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Leche entera esterilizada 0.333 l 1d<\/li>\n\n\n\n<li>Canela en rama 0.333 ud 1d<\/li>\n\n\n\n<li>Harina txuri (W 130 -190) 0.033 kg 1d<\/li>\n\n\n\n<li>Az\u00facar 0.05 kg 1d<\/li>\n\n\n\n<li>Huevos 1.667 ud 1d<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Elaboraci\u00f3n de la crema<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Hervir 3\/4 partes de la leche con la canela y las peladuras de naranja y lim\u00f3n (opcional).<\/li>\n\n\n\n<li>Mezclar el az\u00facar con la harina y disolver con la leche reservada.<\/li>\n\n\n\n<li>A\u00f1adirle los huevos y mezclar.<\/li>\n\n\n\n<li>Cuando la leche est\u00e9 bien infusionada, retirar los aromatizantes y a\u00f1adirle el aparejo previamente<\/li>\n\n\n\n<li>pasado por el chino.<\/li>\n\n\n\n<li>Trabajar el conjunto hasta que hierva, espese y pierda el sabor a harina.<\/li>\n\n\n\n<li>Sacarlo del fuego y abatir.<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredientes para el helado de vainilla (0.1 L)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Leche entera esterilizada 0.07 l<\/li>\n\n\n\n<li>Nata 38\u00ba 0.03 l<\/li>\n\n\n\n<li>Vainilla 0.1 ud<\/li>\n\n\n\n<li>Yemas de huevo 0.8 ud<\/li>\n\n\n\n<li>Az\u00facar 0.024 kg<\/li>\n\n\n\n<li>Estabilizante de helado 2.0 g<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Elaboraci\u00f3n del helado de vainilla<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Hervir la nata y la leche con la vainilla en rama.<\/li>\n\n\n\n<li>Paralelamente, mezclar las yemas con el az\u00facar y el estabilizante de helados.<\/li>\n\n\n\n<li>Cuando la leche y la nata haya hervido, verter poco a poco sin dejar de varillar sobre la mezcla de yemas.<\/li>\n\n\n\n<li>Enfriar r\u00e1pidamente en un ba\u00f1o Mar\u00eda invertido (agua, hielo y sal).<\/li>\n\n\n\n<li>Cocer al fuego entre 82 \u00baC y 85 \u00baC.<\/li>\n\n\n\n<li>Mantecar en la m\u00e1quina heladora.<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredientes para 5 raciones \/ unidades<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Envase aluminio A-133 oro<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/visitleioa.eus\/wp-content\/uploads\/2024\/06\/gastro-leioa-Tarta-de-manzana-1200-1024x576.png\" alt=\"Visit Leioa, Bizkaia, Pa\u00eds Vasco\" class=\"wp-image-6581\"\/><\/figure>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Informaci\u00f3n nutricional<\/h2>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#edeff0\">\n<ul class=\"wp-block-list\">\n<li>Energ\u00eda 422.72 kcal <\/li>\n\n\n\n<li>Carbohidratos 58.56 g<\/li>\n\n\n\n<li>Prote\u00ednas 8.5 g <\/li>\n\n\n\n<li>Grasas 17.13 g<\/li>\n\n\n\n<li>Fibra 2.26 g <\/li>\n\n\n\n<li>\u00c1cidos grasos saturados 6.11 g<\/li>\n\n\n\n<li>\u00c1cidos grasos monoinsaturados 4.9 g <\/li>\n\n\n\n<li>\u00c1cidos grasos polinsaturados 4.74 g<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"background-color:#e4ecf4\">\n<ul class=\"wp-block-list\">\n<li>Colesterol 152.87 mg <\/li>\n\n\n\n<li>Calcio 127.37 mg<\/li>\n\n\n\n<li>Hierro 1.41 mg <\/li>\n\n\n\n<li>Zinc 0.94 mg<\/li>\n\n\n\n<li>Vitamina A 116.42 ug <\/li>\n\n\n\n<li>Vitamina C 8.79 g<\/li>\n\n\n\n<li>\u00c1cido f\u00f3lico 28.66 ug <\/li>\n\n\n\n<li>Sal (Sodio) 219.21 mg<\/li>\n\n\n\n<li>Az\u00facares 36.54 g<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<p class=\"has-small-font-size wp-block-paragraph\">ATENCI\u00d3N: Valores calculados teniendo en cuenta el porcentaje de porci\u00f3n comestible<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Al\u00e9rgenos<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><\/li>\n\n\n\n<li>Huevos<\/li>\n\n\n\n<li>Gluten<\/li>\n\n\n\n<li>Leche<\/li>\n\n\n\n<li>Soja<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Tiempo de elaboraci\u00f3n: 75 min Ingredientes para 5 raciones \/ unidades Elaboraci\u00f3n Para esta receta, son necesarias las siguientes elaboraciones: Montaje Observaciones Ingredientes para la pasta holandesa (0.175 KG) Elaboraci\u00f3n de la pasta holandesa Ingredientes para la crema pastelera de base (0.5 L) Elaboraci\u00f3n de la crema Ingredientes para el helado de vainilla (0.1 L) [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":6056,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[49],"tags":[],"class_list":["post-6055","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-leioa-gastro"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>5. 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