{"id":7494,"date":"2025-09-25T05:46:05","date_gmt":"2025-09-25T04:46:05","guid":{"rendered":"https:\/\/camille-patisserie.com\/sin-categorizar\/glaseado-de-eclair-de-chocolate\/"},"modified":"2025-12-20T09:09:07","modified_gmt":"2025-12-20T08:09:07","slug":"glaseado-de-eclair-de-chocolate","status":"publish","type":"post","link":"https:\/\/camille-patisserie.com\/es\/recetas-de-reposteria\/bolleria-vienesa\/glaseado-de-eclair-de-chocolate\/","title":{"rendered":"Glaseado de \u00e9clair de chocolate"},"content":{"rendered":"&#13;\n<p>Hace un tiempo, compart\u00ed contigo todos los pasos necesarios para hacer <a href=\"https:\/\/camille-patisserie.com\/es\/recetas-de-reposteria\/pasteleria-cap-eclair-de-chocolate\/\" target=\"_blank\" rel=\"noreferrer noopener\" data-type=\"post\">un \u00e9clair de<\/a> chocolate digno de un pastelero del CAP. Pero en ese art\u00edculo no abord\u00e9 el tema del glaseado. No es una t\u00e9cnica sencilla, pero es absolutamente esencial dominarla para el CAP (hay pocas posibilidades de que fracases). As\u00ed que hoy voy a echar un vistazo al glaseado de los \u00e9claires de chocolate y te dar\u00e9 todos los consejos que tengo para que tengas \u00e9xito.   <\/p>&#13;\n&#13;\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_81 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table des mati\u00e8res<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Alternar tabla de contenidos\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/camille-patisserie.com\/es\/recetas-de-reposteria\/bolleria-vienesa\/glaseado-de-eclair-de-chocolate\/#%C2%BFGlasa-o-fondant\" >\u00bfGlasa o fondant?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/camille-patisserie.com\/es\/recetas-de-reposteria\/bolleria-vienesa\/glaseado-de-eclair-de-chocolate\/#Preparacion-del-glaseado-del-eclair-de-chocolate-la-tecnica\" >Preparaci\u00f3n del glaseado del \u00e9clair de chocolate: la t\u00e9cnica<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/camille-patisserie.com\/es\/recetas-de-reposteria\/bolleria-vienesa\/glaseado-de-eclair-de-chocolate\/#%C2%BFComo-lo-hacemos\" >\u00bfC\u00f3mo lo hacemos?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/camille-patisserie.com\/es\/recetas-de-reposteria\/bolleria-vienesa\/glaseado-de-eclair-de-chocolate\/#Consejos-para-hacer-un-fondant-de-chocolate-con-exito\" >Consejos para hacer un fondant de chocolate con \u00e9xito<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/camille-patisserie.com\/es\/recetas-de-reposteria\/bolleria-vienesa\/glaseado-de-eclair-de-chocolate\/#Colocacion-del-fondant-de-chocolate\" >Colocaci\u00f3n del fondant de chocolate<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/camille-patisserie.com\/es\/recetas-de-reposteria\/bolleria-vienesa\/glaseado-de-eclair-de-chocolate\/#%C2%BFMi-fondant-es-un-exito\" >\u00bfMi fondant es un \u00e9xito?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/camille-patisserie.com\/es\/recetas-de-reposteria\/bolleria-vienesa\/glaseado-de-eclair-de-chocolate\/#Glacage-de-leclair-au-chocolat-fondant-blanc\" >Gla\u00e7age de l&#8217;\u00e9clair au chocolat (fondant blanc)<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/camille-patisserie.com\/es\/recetas-de-reposteria\/bolleria-vienesa\/glaseado-de-eclair-de-chocolate\/#Ingredientes-05x1x2x3x\" >Ingredientes&nbsp;&nbsp;0,5x1x2x3x<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/camille-patisserie.com\/es\/recetas-de-reposteria\/bolleria-vienesa\/glaseado-de-eclair-de-chocolate\/#Instrucciones\" >Instrucciones&nbsp;<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"%C2%BFGlasa-o-fondant\"><\/span>\u00bfGlasa o fondant?<span class=\"ez-toc-section-end\"><\/span><\/h2>&#13;\n&#13;\n<p>La \u00faltima capa de muchos pasteles (y no s\u00f3lo de los eclairs) se hace con un preparado conocido como fondant patissier o fondant blanc. De hecho, este glaseado se encuentra sobre todo en los milhojas y en la reposter\u00eda religiosa. Se elabora con jarabe de glucosa y (mucho) az\u00facar. Se puede aromatizar para adaptarlo a la masa que quieras cubrir. Aqu\u00ed a\u00f1adiremos una peque\u00f1a cantidad de pasta de cacao para darle ese sabor a chocolate que tanto nos gusta. Ahora puedes encontrar fondant en las tiendas que venden material de reposter\u00eda, o puedes hacer tu propio <a href=\"https:\/\/mamouandco.wordpress.com\/2016\/01\/20\/fondant-blanc-patissier\/\" target=\"_blank\" rel=\"noreferrer noopener\">fondant<\/a> (pero no te lo recomiendo, porque lleva un poco de tiempo y prepararlo ya es bastante t\u00e9cnico de por s\u00ed).       <\/p>&#13;\n&#13;\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Preparacion-del-glaseado-del-eclair-de-chocolate-la-tecnica\"><\/span>Preparaci\u00f3n del glaseado del \u00e9clair de chocolate: la t\u00e9cnica<span class=\"ez-toc-section-end\"><\/span><\/h2>&#13;\n&#13;\n<p>Tengo que admitir que hacer fondant de chocolate no es la cosa m\u00e1s f\u00e1cil del mundo. En teor\u00eda, la t\u00e9cnica es sencilla: \u00abs\u00f3lo\u00bb hay que fundir el fondant con la pasta de cacao, mezclar bien y glasear los \u00e9clairs de chocolate, pero la realidad es bien distinta. <\/p>&#13;\n&#13;\n<p>La temperatura del fondant es crucial para la colocaci\u00f3n: debe estar lo suficientemente caliente y un poco l\u00edquido para poder colocarlo, pero no demasiado caliente para que no se vuelva opaco. Por tanto, tu fondant nunca debe superar los 37\u00b0C. Esto se conoce como fraguar el fondant.  <\/p>&#13;\n&#13;\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"%C2%BFComo-lo-hacemos\"><\/span>\u00bfC\u00f3mo lo hacemos?<span class=\"ez-toc-section-end\"><\/span><\/h2>&#13;\n&#13;\n<p>Como te dec\u00eda, lo \u00fanico que tienes que hacer es poner una buena cantidad de fondant en el molde y a\u00f1adir unos quince gramos de cacao. Ponlo todo en un cazo al ba\u00f1o Mar\u00eda a fuego lento y remueve hasta que la t\u00e9cnica sea fluida y homog\u00e9nea. Para diluir un fondant demasiado duro, puedes a\u00f1adir un poco de agua o jarabe de 30\u00b0 o 60\u00b0 Brix (ten cuidado con la cantidad, \u00fasala con moderaci\u00f3n). El fondant debe estar siempre a 32-33\u00b0C, por lo que tendr\u00e1s que ir moviendo la sart\u00e9n de un lado a otro sobre el fuego mientras glaseas tus \u00e9clairs. \u00a1As\u00ed que vigila de cerca la temperatura!    <\/p>&#13;\n&#13;\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Consejos-para-hacer-un-fondant-de-chocolate-con-exito\"><\/span>Consejos para hacer un fondant de chocolate con \u00e9xito<span class=\"ez-toc-section-end\"><\/span><\/h2>&#13;\n&#13;\n<p>Un peque\u00f1o consejo de un profesor de pasteler\u00eda: haz grandes cantidades. Una masa grande estar\u00e1 menos sujeta a los caprichos de la temperatura y ser\u00e1 m\u00e1s f\u00e1cil de trabajar. As\u00ed que no tengas miedo de consumir toda la cantidad, sobre todo porque se conserva muy bien.  <\/p>&#13;\n&#13;\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Colocacion-del-fondant-de-chocolate\"><\/span>Colocaci\u00f3n del fondant de chocolate  <span class=\"ez-toc-section-end\"><\/span><\/h2>&#13;\n&#13;\n<p>Existen dos t\u00e9cnicas para aplicar el fondant patissier a los \u00e9clairs: la t\u00e9cnica de inmersi\u00f3n y la t\u00e9cnica de esp\u00e1tula. Te remito a este v\u00eddeo de la Academia de Versalles que explica muy bien c\u00f3mo <a href=\"https:\/\/www.youtube.com\/watch?v=9-WP1A48rJM&amp;ab_channel=ApprendreAutrementlaPatisserieBoulangerie\" target=\"_blank\" rel=\"noreferrer noopener\">glasear \u00e9clairs de forma sencilla<\/a>. <\/p>&#13;\n&#13;\n<p>Primera t\u00e9cnica: sumerge los \u00e9clairs directamente en la sart\u00e9n y rec\u00f3rtalos con el dedo (es decir, pasa el dedo por el lateral para eliminar el exceso).<\/p>&#13;\n&#13;\n<p>Otro m\u00e9todo, el de la paleta, consiste en utilizar una esp\u00e1tula para verter el fondant sobre la cinta y luego pasar r\u00e1pidamente el rayo por debajo (de abajo arriba).<\/p>&#13;\n&#13;\n<p>El segundo m\u00e9todo es m\u00e1s limpio, pero no cubre todo el rayo (hace una tira m\u00e1s fina). Personalmente, no me gusta tanto, as\u00ed que lo sumerjo. Lo importante es encontrar una t\u00e9cnica que se adapte a ti y que puedas dominar.  <\/p>&#13;\n&#13;\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"%C2%BFMi-fondant-es-un-exito\"><\/span>\u00bfMi fondant es un \u00e9xito?<span class=\"ez-toc-section-end\"><\/span><\/h2>&#13;\n&#13;\n<p>En el examen, se te evaluar\u00e1n 2 criterios: el brillo del fondant de chocolate y la limpieza de los bordes del glaseado.<\/p>&#13;\n&#13;\n<p>Autocr\u00edtica: mi fondant est\u00e1 medianamente bien desarrollado, normalmente deber\u00eda estar un pel\u00edn m\u00e1s brillante.<\/p>&#13;\n&#13;\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"900\" height=\"600\" class=\"wp-image-2555\" src=\"https:\/\/camille-patisserie.com\/wp-content\/uploads\/2018\/03\/eclairs-au-chocolat-web.jpg\" alt=\"Glaseado de &#xE9;clair de chocolate\" title=\"\" srcset=\"https:\/\/camille-patisserie.com\/wp-content\/uploads\/2018\/03\/eclairs-au-chocolat-web.jpg 900w, https:\/\/camille-patisserie.com\/wp-content\/uploads\/2018\/03\/eclairs-au-chocolat-web-300x200.jpg 300w, https:\/\/camille-patisserie.com\/wp-content\/uploads\/2018\/03\/eclairs-au-chocolat-web-768x512.jpg 768w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>&#13;\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-3910\" class=\"wprm-recipe-container\" data-recipe-id=\"3910\" data-servings=\"16\"><div class=\"wprm-recipe wprm-recipe-template-custom-template\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-rounded\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 3px;\" width=\"250\" height=\"250\" src=\"https:\/\/camille-patisserie.com\/wp-content\/uploads\/2018\/03\/eclairs-au-chocolat-web-500x500.jpg\" class=\"attachment-250x250 size-250x250\" alt=\"\" srcset=\"https:\/\/camille-patisserie.com\/wp-content\/uploads\/2018\/03\/eclairs-au-chocolat-web-500x500.jpg 500w, https:\/\/camille-patisserie.com\/wp-content\/uploads\/2018\/03\/eclairs-au-chocolat-web-150x150.jpg 150w, https:\/\/camille-patisserie.com\/wp-content\/uploads\/2018\/03\/eclairs-au-chocolat-web-120x120.jpg 120w\" sizes=\"(max-width: 250px) 100vw, 250px\" title=\"\"><\/div>\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\"><span class=\"ez-toc-section\" id=\"Glacage-de-leclair-au-chocolat-fondant-blanc\"><\/span>Gla\u00e7age de l&#8217;\u00e9clair au chocolat (fondant blanc)<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<div class=\"wprm-spacer\"><\/div>\n<span class=\"wprm-recipe-author-with-image\"><span class=\"wprm-recipe-author-image\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 50%;\" alt=\"\" src=\"https:\/\/camille-patisserie.com\/wp-content\/litespeed\/avatar\/3d9e3670c4c457b3c1032817422ad884.jpg?ver=1776254044\" srcset=\"https:\/\/camille-patisserie.com\/wp-content\/litespeed\/avatar\/559de9ee69f4cbf9dcb251c1546ebfcd.jpg?ver=1776254044 2x\" class=\"avatar avatar-30 photo\" height=\"30\" width=\"30\" title=\"\"><\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-light\">Camille<\/span><\/span>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">La recette pour glacer ses \u00e9clairs comme au CAP p\u00e2tissier<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #e61e77; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: 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L21.9904,4.9445 C23.0954,4.9445 24.0004,5.8485 24.0004,6.9535 L24.0004,6.9535 L24.0004,17.2415 C24.0004,18.3465 23.0954,19.2505 21.9904,19.2505 L21.9904,19.2505 L19.8414,19.2505 L19.8414,22.2795 C19.8414,23.1725 19.1104,23.9035 18.2174,23.9035 L18.2174,23.9035 L5.7834,23.9035 C4.8894,23.9035 4.1594,23.1725 4.1594,22.2795 L4.1594,22.2795 L4.1594,19.2505 L2.0104,19.2505 C0.9044,19.2505 0.0004,18.3465 0.0004,17.2415 L0.0004,17.2415 L0.0004,6.9535 C0.0004,5.8485 0.9044,4.9445 2.0104,4.9445 L2.0104,4.9445 L5.0984,4.9445 L5.0984,1.3565 C5.0984,0.6105 5.7094,0.0005 6.4554,0.0005 L6.4554,0.0005 Z M17.8414,15.5975 L6.1594,15.5975 L6.1594,21.9035 L17.8414,21.9035 L17.8414,15.5975 Z M21.9904,6.9445 L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 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style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#9e9e9e\"><g><path d=\"M12,0 C18.627,0 24,4.373 24,11 C24,19.406 18.646,24 18.646,24 L18.646,24 L5.354,24 C5.354,24 0,19.406 0,11 C0,4.373 5.373,0 12,0 Z M12,2 C6.206,2 2,5.785 2,11 C2,16.956 4.962,20.716 6.168,22 L6.168,22 L17.832,22 C19.032,20.724 22,16.962 22,11 C22,5.785 17.794,2 12,2 Z M15.4175,17.7983 C15.9697847,17.7983 16.4175,18.2460153 16.4175,18.7983 C16.4175,19.3111358 16.0314598,19.7338072 15.5341211,19.7915723 L15.4175,19.7983 L8.5825,19.7983 C8.03021525,19.7983 7.5825,19.3505847 7.5825,18.7983 C7.5825,18.2854642 7.96854019,17.8627928 8.46587887,17.8050277 L8.5825,17.7983 L15.4175,17.7983 Z M12,4.2544 C15.173,4.2544 17.746,6.8264 17.746,10.0004 C17.746,13.1734 15.173,15.7454 12,15.7454 C8.827,15.7454 6.254,13.1734 6.254,10.0004 C6.254,6.8264 8.827,4.2544 12,4.2544 Z M10.9999773,6.38993761 C9.41864646,6.82850486 8.254,8.28073633 8.254,10.0004 C8.254,12.0654 9.935,13.7454 12,13.7454 C14.065,13.7454 15.746,12.0654 15.746,10.0004 C15.746,8.28110051 14.5818468,6.82911997 13.0010273,6.39021638 L13,9.2962 C13,9.84848475 12.5522847,10.2962 12,10.2962 C11.4871642,10.2962 11.0644928,9.91015981 11.0067277,9.41282113 L11,9.2962 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Tiempo de preparaci\u00f3n <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">10<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutos<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">min<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Tiempo de cocci\u00f3n <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">0<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutos<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">min<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-container-columns-spaced\">\n\t<div>\n    \t<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#9e9e9e\"><path d=\"M19.5441,12.0586 L17.8411,12.3146 L17.8411,14.0376 L17.8411,17.8606 L6.1591,17.8606 L6.1591,14.0376 L6.1591,12.3146 L4.4561,12.0586 C3.0331,11.8446 2.0001,10.6536 2.0001,9.2246 C2.0001,7.6626 3.2471,6.3876 4.7971,6.3406 C4.8651,6.3486 4.9351,6.3556 5.0051,6.3576 L6.3221,6.4136 L6.8931,5.2246 C7.8481,3.2356 9.8051,1.9996 12.0001,1.9996 C14.1951,1.9996 16.1521,3.2356 17.1071,5.2246 L17.6781,6.4136 L18.9951,6.3576 C19.0641,6.3556 19.1321,6.3486 19.2021,6.3406 C20.7531,6.3866 22.0001,7.6626 22.0001,9.2246 C22.0001,10.6536 20.9671,11.8446 19.5441,12.0586 L19.5441,12.0586 Z M6.1591,22.0006 L17.8411,22.0006 L17.8411,19.8606 L6.1591,19.8606 L6.1591,22.0006 Z M19.1141,4.3386 C19.0451,4.3386 18.9801,4.3566 18.9101,4.3596 C17.6741,1.7836 15.0491,-0.0004 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wprm-recipe-tag-container wprm-recipe-course-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Plato <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Dessert, Snack<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cocina <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">French<\/span><\/div><\/div>\n    <\/div>\n    <div>\n        <div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div 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C13.7299,4.3063 13.3029,5.3383 13.3029,6.4343 C13.3029,7.1883 13.5179,7.9053 13.8959,8.5363 L11.9229,10.5083 L9.9489,8.5353 C10.8909,6.9593 10.6959,4.8863 9.3399,3.5303 L6.1039,0.2933 C5.7129,-0.0977 5.0799,-0.0977 4.6899,0.2933 C4.2989,0.6833 4.2989,1.3163 4.6899,1.7073 L7.9259,4.9443 C8.4909,5.5093 8.6579,6.3153 8.4459,7.0323 L3.6539,2.2403 C3.2639,1.8493 2.6309,1.8493 2.2399,2.2403 C1.8499,2.6313 1.8499,3.2633 2.2399,3.6543 L7.0319,8.4463 C6.3149,8.6583 5.5089,8.4913 4.9429,7.9253 L1.7069,4.6893 C1.3159,4.2983 0.6839,4.2983 0.2929,4.6893 C-0.0981,5.0803 -0.0981,5.7133 0.2929,6.1033 L3.5289,9.3403 C4.3309,10.1403 5.3829,10.5413 6.4349,10.5413 C7.1649,10.5413 7.8899,10.3353 8.5349,9.9493 L10.5089,11.9233 L0.2929,22.1383 C-0.0981,22.5293 -0.0981,23.1623 0.2929,23.5523 C0.4879,23.7483 0.7439,23.8453 0.9999,23.8453 C1.2559,23.8453 1.5119,23.7483 1.7069,23.5523 L11.9229,13.3373 L22.1389,23.5523 C22.3339,23.7483 22.5899,23.8453 22.8459,23.8453 C23.1019,23.8453 23.3569,23.7483 23.5529,23.5523 C23.9429,23.1623 23.9429,22.5293 23.5529,22.1383\"><\/path><\/g><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-servings-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Raciones <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-3910 wprm-recipe-servings-adjustable-tooltip wprm-block-text-normal\" data-recipe=\"3910\" aria-label=\"Adjust recipe servings\">16<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">\u00e9clairs<\/span><\/span><\/div><\/div>\n    <\/div>\n<\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div id=\"recipe-3910-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-3910-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"3910\" data-servings=\"16\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\"><span class=\"ez-toc-section\" id=\"Ingredientes-05x1x2x3x\"><\/span>Ingredientes<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;&nbsp;<div class=\"wprm-recipe-adjustable-servings-container wprm-recipe-adjustable-servings-3910-container wprm-toggle-container wprm-block-text-normal\" style=\"background-color: #ffffff;border-color: #616161;color: #616161;border-radius: 3px;\"><button href=\"#\" class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"0.5\" data-servings=\"16\" data-recipe=\"3910\" style=\"background-color: #616161;color: #ffffff;\" aria-label=\"Adjust servings by 0,5x\">0,5x<\/button><button href=\"#\" class=\"wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active\" data-multiplier=\"1\" data-servings=\"16\" data-recipe=\"3910\" style=\"background-color: #616161;color: #ffffff;border-left: 1px solid #616161;\" aria-label=\"Adjust servings by 1x\">1x<\/button><button href=\"#\" class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"2\" data-servings=\"16\" data-recipe=\"3910\" style=\"background-color: #616161;color: #ffffff;border-left: 1px solid #616161;\" aria-label=\"Adjust servings by 2x\">2x<\/button><button href=\"#\" class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"3\" data-servings=\"16\" data-recipe=\"3910\" style=\"background-color: #616161;color: #ffffff;border-left: 1px solid #616161;\" aria-label=\"Adjust servings by 3x\">3x<\/button><\/div><span class=\"ez-toc-section-end\"><\/span><\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">300<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">de fondant blanc<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(fondant p\u00e2tissier)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">30<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">de cacao en poudre non sucr\u00e9<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(ou 60 g de p\u00e2te de cacao)<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-3910-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-3910-instructions-container wprm-block-text-normal\" data-recipe=\"3910\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\"><span class=\"ez-toc-section\" id=\"Instrucciones\"><\/span>Instrucciones<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3910-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Mettre le fondant et le cacao dans une casserole au bain-marie.<\/span><\/div><\/li><li id=\"wprm-recipe-3910-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">BIen surveiller la temp\u00e9rature, le m\u00e9lange ne doit surtout pas d\u00e9passer les 37\u00b0C. Si le m\u00e9lange n&#39;est pas assez fluide, vous pouvez rajouter un peu d&#39;eau ou de sirop Brix.<\/span><\/div><\/li><li id=\"wprm-recipe-3910-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Lorsque le m\u00e9lange est \u00e0 32-33\u00b0C, sortir la casserole du feu et tremper les \u00e9clairs (trempage ou spatule).<\/span><\/div><\/li><li id=\"wprm-recipe-3910-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Bien checker que la temp\u00e9rature du gla\u00e7age n&#39;est pas redescendu. Sinon, il sera n\u00e9cessaire de remettre quelques secondes la casserole sur le feu.<\/span><\/div><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-video\"><\/div>\n\n\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g id=\"Icons\" stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#9e9e9e\"><path d=\"M9.0039,16.0079 C5.1419,16.0079 1.9999,12.8659 1.9999,9.0039 C1.9999,5.1419 5.1419,1.9999 9.0039,1.9999 C12.8659,1.9999 16.0079,5.1419 16.0079,9.0039 C16.0079,12.8659 12.8659,16.0079 9.0039,16.0079 M23.6209,22.2069 L16.1439,14.7299 C16.1059,14.6919 16.0579,14.6759 16.0159,14.6449 C17.2599,13.1009 18.0079,11.1409 18.0079,9.0039 C18.0079,4.0309 13.9769,-0.0001 9.0039,-0.0001 C4.0309,-0.0001 -0.0001,4.0309 -0.0001,9.0039 C-0.0001,13.9769 4.0309,18.0079 9.0039,18.0079 C11.1409,18.0079 13.1009,17.2599 14.6449,16.0169 C14.6749,16.0579 14.6919,16.1059 14.7299,16.1439 L22.2069,23.6209 C22.4019,23.8169 22.6579,23.9139 22.9139,23.9139 C23.1699,23.9139 23.4259,23.8169 23.6209,23.6209 C24.0119,23.2309 24.0119,22.5979 23.6209,22.2069\"><\/path><\/g><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Palabra clave <\/span><span class=\"wprm-recipe-keyword wprm-block-text-normal\">chocolat<\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #ffffff;background-color: #e61e77;margin: 0px;padding-top: 30px;padding-bottom: 30px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" stroke-width=\"1\" fill=\"#ffffff\" stroke=\"#ffffff\"><path fill=\"none\" stroke=\"#ffffff\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-miterlimit=\"10\" d=\"M11.5,0.5 C9.982,0.5,8.678,1.355,8,2.601C7.322,1.355,6.018,0.5,4.5,0.5c-2.209,0-4,1.791-4,4c0,4,7.5,11,7.5,11s7.5-7,7.5-11 C15.5,2.291,13.709,0.5,11.5,0.5z\" data-cap=\"butt\"\/> <\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #ffffff;\">Vous aimez cette recette ? Laissez une note !<\/span><span class=\"wprm-call-to-action-text\">Mentionnez <a href=\"https:\/\/www.instagram.com\/camille_patisserie\" target=\"_blank\" rel=\"noreferrer noopener\" style=\"color: #ffffff\">@camille_patisserie<\/a> si vous testez la recette !<\/span><\/span><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>&#13; Hace un tiempo, compart\u00ed contigo todos los pasos necesarios para hacer un \u00e9clair de chocolate digno de un pastelero del CAP. Pero en ese art\u00edculo no abord\u00e9 el tema del glaseado. No es una t\u00e9cnica sencilla, pero es absolutamente esencial dominarla para el CAP&hellip;<\/p>\n","protected":false},"author":1,"featured_media":5111,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1880,1879],"tags":[],"class_list":["post-7494","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-base-de-pasta-choux","category-bolleria-vienesa"],"_links":{"self":[{"href":"https:\/\/camille-patisserie.com\/es\/wp-json\/wp\/v2\/posts\/7494","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/camille-patisserie.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/camille-patisserie.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/camille-patisserie.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/camille-patisserie.com\/es\/wp-json\/wp\/v2\/comments?post=7494"}],"version-history":[{"count":2,"href":"https:\/\/camille-patisserie.com\/es\/wp-json\/wp\/v2\/posts\/7494\/revisions"}],"predecessor-version":[{"id":8140,"href":"https:\/\/camille-patisserie.com\/es\/wp-json\/wp\/v2\/posts\/7494\/revisions\/8140"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/camille-patisserie.com\/es\/wp-json\/wp\/v2\/media\/5111"}],"wp:attachment":[{"href":"https:\/\/camille-patisserie.com\/es\/wp-json\/wp\/v2\/media?parent=7494"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/camille-patisserie.com\/es\/wp-json\/wp\/v2\/categories?post=7494"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/camille-patisserie.com\/es\/wp-json\/wp\/v2\/tags?post=7494"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}