{"id":36118,"date":"2024-08-07T05:00:00","date_gmt":"2024-08-07T03:00:00","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/creme-patissiere-aux-framboises\/"},"modified":"2026-04-22T14:31:10","modified_gmt":"2026-04-22T12:31:10","slug":"crema-pastelera-de-frambuesa","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/fr\/recettes\/crema-pastelera-de-frambuesa\/","title":{"rendered":"Cr\u00e8me P\u00e2tissi\u00e8re \u00e0 la Framboise V\u00e9gane"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">La <strong>Cr\u00e8me P\u00e2tissi\u00e8re \u00e0 la Framboise<\/strong> est une \u00e9volution naturelle du travail technique que nous avons d\u00e9velopp\u00e9 dans notre article <a href=\"https:\/\/www.sosa.cat\/fr\/comment-preparer-creme-patissiere-vegetalienne\/\" target=\"_blank\" rel=\"noreferrer noopener\">\u00ab\u00a0Comment faire une cr\u00e8me p\u00e2tissi\u00e8re v\u00e9gane\u00a0?\u00a0\u00bb,<\/a> o\u00f9 nous abordons la mani\u00e8re de r\u00e9interpr\u00e9ter les grandes bases de la p\u00e2tisserie classique dans une approche v\u00e9g\u00e9tale, pr\u00e9cise et pleinement professionnelle. Cette recette met l\u2019accent sur le fruit comme protagoniste, sans renoncer \u00e0 la texture, \u00e0 la stabilit\u00e9 et \u00e0 la fonctionnalit\u00e9 que l\u2019on attend d\u2019une authentique cr\u00e8me p\u00e2tissi\u00e8re. <\/p>\n\n<p class=\"wp-block-paragraph\">\u00c9labor\u00e9e \u00e0 base de pur\u00e9e de framboise, cette cr\u00e8me incorpore une partie de boisson de riz pour \u00e9quilibrer l\u2019acidit\u00e9 naturelle du fruit et se rapprocher de l\u2019onctuosit\u00e9 caract\u00e9ristique d\u2019une cr\u00e8me p\u00e2tissi\u00e8re traditionnelle. La d\u00e9cision de travailler avec de vrais fruits est essentielle\u00a0: elle intensifie non seulement le profil aromatique, mais permet \u00e9galement de conserver une saveur propre et reconnaissable, en respectant l\u2019identit\u00e9 de la framboise \u00e0 chaque bouch\u00e9e. <\/p>\n\n<p class=\"wp-block-paragraph\">D\u2019un point de vue technique, la structure est construite gr\u00e2ce \u00e0 <a href=\"https:\/\/www.sosa.cat\/fr\/produit\/natur-emul\/\" target=\"_blank\" rel=\"noreferrer noopener\">Natur Emul,<\/a> qui agit comme \u00e9mulsifiant en apportant cr\u00e9meux et stabilit\u00e9, et <a href=\"https:\/\/www.sosa.cat\/fr\/produit\/gelcrem-chaud\/\" target=\"_blank\" rel=\"noreferrer noopener\">Gelcrem Caliente,<\/a> responsable d\u2019un \u00e9paississement efficace, brillant et homog\u00e8ne. Cette combinaison permet d\u2019obtenir une texture lisse et consistante, id\u00e9ale pour les applications professionnelles telles que les garnitures, les couches int\u00e9rieures ou les bases de desserts. <\/p>\n\n<p class=\"wp-block-paragraph\">De plus, cette recette ouvre la porte \u00e0 de nouvelles possibilit\u00e9s\u00a0: il est possible d\u2019\u00e9laborer des cr\u00e8mes \u00e0 froid en travaillant avec 100\u00a0% de pur\u00e9e de fruits, \u00e9largissant ainsi l\u2019\u00e9ventail de saveurs et d\u2019utilisations dans la p\u00e2tisserie v\u00e9g\u00e9tale. Une proposition pens\u00e9e pour les chefs qui recherchent la pr\u00e9cision technique, l\u2019intensit\u00e9 de la saveur et des solutions r\u00e9elles pour une p\u00e2tisserie contemporaine, v\u00e9gane et cr\u00e9ative. <\/p>\n","protected":false},"featured_media":36112,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[],"receta-categorias":[281],"especialidad":[284],"tecnica-y-aplicacion":[754],"receta-dificultad":[],"receta-propiedades":[],"class_list":["post-36118","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 v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cr\u00e8me P\u00e2tissi\u00e8re \u00e0 la Framboise V\u00e9gane - Sosa<\/title>\n<meta name=\"description\" content=\"Cette recette est v\u00e9gane et sans gluten. La structure est construite gr\u00e2ce \u00e0 Natur Emul, qui agit comme \u00e9mulsifiant en apportant cr\u00e9meux et stabilit\u00e9, et Gelcrem Caliente, responsable d\u2019un \u00e9paississement efficace, brillant et homog\u00e8ne.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/fr\/recettes\/crema-pastelera-de-frambuesa\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cr\u00e8me P\u00e2tissi\u00e8re \u00e0 la Framboise V\u00e9gane - Sosa\" \/>\n<meta property=\"og:description\" content=\"Cette recette est v\u00e9gane et sans gluten. 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