{"id":36086,"date":"2023-08-07T05:00:00","date_gmt":"2023-08-07T03:00:00","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/creme-patissiere-au-chocolat-2\/"},"modified":"2026-01-12T16:16:20","modified_gmt":"2026-01-12T15:16:20","slug":"crema-pastelera-chocolate","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/fr\/recettes\/crema-pastelera-chocolate\/","title":{"rendered":"Cr\u00e8me P\u00e2tissi\u00e8re au Chocolat V\u00e9gane"},"content":{"rendered":"<p>Cette recette de <strong>cr\u00e8me p\u00e2tissi\u00e8re au chocolat<\/strong> met l&rsquo;accent sur l&rsquo;une des saveurs les plus embl\u00e9matiques de la p\u00e2tisserie, r\u00e9interpr\u00e9t\u00e9e dans une approche v\u00e9g\u00e9tale et technique, comme nous l&rsquo;avons d\u00e9velopp\u00e9 dans l&rsquo;article <a href=\"https:\/\/www.sosa.cat\/como-hacer-crema-pastelera-vegana\/\" target=\"_blank\" rel=\"noopener\">\u00ab&nbsp;Comment faire une cr\u00e8me p\u00e2tissi\u00e8re v\u00e9gane&nbsp;?&nbsp;\u00bb.<\/a> L&rsquo;objectif est clair&nbsp;: maintenir l&rsquo;intensit\u00e9 aromatique du chocolat et l&rsquo;onctuosit\u00e9 caract\u00e9ristique d&rsquo;une cr\u00e8me p\u00e2tissi\u00e8re classique, en \u00e9liminant compl\u00e8tement les ingr\u00e9dients d&rsquo;origine animale.<\/p>\n<p>D&rsquo;un point de vue fonctionnel, le <a href=\"https:\/\/www.sosa.cat\/producto\/natur-emul\/\">Natur Emul<\/a> remplace la fonction \u00e9mulsifiante du jaune d&rsquo;\u0153uf, permettant de lier correctement la phase grasse et aqueuse sans apporter de saveurs r\u00e9siduelles. La structure et la texture \u00e9paisse sont obtenues gr\u00e2ce au <a href=\"https:\/\/www.sosa.cat\/producto\/gelcrem-caliente\/\" target=\"_blank\" rel=\"noopener\">Gelcrem Caliente<\/a>, un \u00e9paississant qui apporte stabilit\u00e9, brillance et une sensation en bouche douce et continue, id\u00e9al pour les \u00e9laborations professionnelles qui requi\u00e8rent pr\u00e9cision et r\u00e9gularit\u00e9.<\/p>\n<p>Le r\u00e9sultat est une <strong>cr\u00e8me p\u00e2tissi\u00e8re au chocolat<\/strong> avec une saveur profonde et intense, o\u00f9 le cacao est le v\u00e9ritable protagoniste, et une texture cr\u00e9meuse et \u00e9l\u00e9gante, parfaite pour les <em>garnitures de viennoiseries, tartes, entremets ou applications en p\u00e2tisserie moderne.<\/em> Une d\u00e9monstration suppl\u00e9mentaire que la p\u00e2tisserie v\u00e9g\u00e9tale, bien pens\u00e9e d\u2019un point de vue technique, non seulement \u00e9gale la p\u00e2tisserie traditionnelle, mais ouvre \u00e9galement de nouvelles possibilit\u00e9s cr\u00e9atives sans renoncer au plaisir.<\/p>\n","protected":false},"featured_media":36076,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[],"receta-categorias":[281],"especialidad":[284],"tecnica-y-aplicacion":[754],"class_list":["post-36086","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-texturants","especialidad-doux","tecnica-y-aplicacion-creme"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cr\u00e8me P\u00e2tissi\u00e8re au Chocolat V\u00e9gane - Sosa<\/title>\n<meta name=\"description\" content=\"Cr\u00e8me p\u00e2tissi\u00e8re au chocolat v\u00e9g\u00e9tal\u00a0: Nous rempla\u00e7ons la fonction \u00e9mulsifiante du jaune d\u2019\u0153uf par Natur Emul. 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