MANUAL DE PASTELERÍA Y REPOSTERIA BÁSICA CHEF:
ALEJANDRO GUERRA FERNÁNDEZ 2012
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde
INTRODUCCIÓN El prod produc ucto to y su cali calida dad d son son esen esenci cial ales es en el trab trabaj ajo o de la coci cocina na y la pastelería. El conocimiento y buen uso de las herramientas, utensilios, así también como de las materias primas que ofrece el mercado, llevan al éxito de una buena elaboración de una receta.
OBJETIVOS: Que el alumno sea capaz de !istin"uir las diferentes materias primas que se ofrecen en el mercado. #anipular correctamente las herramientas de trabajo. $provechar los productos productos partiendo de una buena buena hi"iene y conservación. conservación. %econocer a través de la vista, el tacto y el olfato la diversidad y calidad de productos relacionados con la pastelería.
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde HISTORIA DE LA PANIFICACIÓN PASTELERÍA BÁSICA CRONOLOGÍA DE LOS ALIMENTOS EN EL MUNDO 1 mill! "#C# $00%000 "#C# D& '00%000 ()0%000 "#C# *$%000 "#C# (+%000 "#C# 2$%000 "#C# 12%000 "#C# ,%000 "#C# +$00 "#C# +000 "#C# **00 "#C# *000 "#C# 2*00 "#C#
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El astrolopitecus se extin"ue y aparece el homoerectus El hombre descubre el fue"o. " El &omo Erectus del pleistoceno medio llamado 'ithecantropus pe(ines o u hombre de 'e(ín El )eandertal caza mamíferos, tan "randes como elefantes, mamut, ti"res diente de sable. 'rep 'repar ara a arma armas s de hues hueso o y cuer cuerno no** 'esc 'escan an,, +aza +azan n biso bisont ntes es y ti"r ti"res es,, %ecolectan miel. Emplea piedras precalentadas para cocinar sus alimentos cubiertos con hojas ribu de halfan en la bajo )ilo usaba piedras para producir harina de las semillas de ri"o -pasteles* /saban cuchillos, +hina la "ente vivía de la caza, pesca mariscos secos, ahumados para conservarlos $parecen arcos arcos y flechas* edad de oro de la nutrición* nutrición* $rmonía $rmonía entre "usto el aporte calórico proteico y micro nutrientes* )o se padece de enfermedades cardiovasculares. $limentación $limentación en oriente medio "racias al aporte de la cabra del cual se aprovecha la leche, carne, cuero y abono. $l final del pleistoceno, pleistoceno, la a"ricultura a"ricultura es la base principal de oriente* 0as mujeres son las que cultivan cultivan despejan despejan la tierra. 0os hombres hombres se dedican a cazar y comienza la "anadería. 0a leche de oveja es tan importante como la de cabra, 1 la leche materna se le da importancia 0os "laciares retroceden permitiendo al hombre explorar varios lu"ares. 0a aventura de la pesca mar afuera en lu"ar de hacerlo en la orilla* 0os "rie"os han domesticado los perros. +ultivo de al"unas le"umbres. E"ipto elaboración, "alletas y pan de cebolla como lo sirios, evoluciona la panificación, panificación, descubren la fermentación, fermentación, el pan sin fermentación fermentación se denomina denomina pan 2cimo. ambién se inicia la creación de los primeros hornos %oma funciona funcionaban ban escuelas escuelas profesi profesional onales es de panader panadería* ía* los panader panaderos os recibían recibían el nombre nombre de pistor pistor y a los establecimie establecimientos ntos se los denominaba denominaba prístina prístina o prístinu prístinum. m. 0a profesi profesión ón de panader panadero o era hereditari hereditaria a pero pero antes antes había que aprobar la escuela. En las panaderías ya se trabajaba de manera especializada, unos elaboraban la masa y otros la cocían. 3e constato la lle"ada de artesanos panaderos de ori"en "rie"o, los "rie"os a quienes encantaba la panadería, había formado a los panaderos para las neces necesid idade ades s de las colon colonias ias,, y los "alos "alos no tarda tardaron ron en conve converti rtirse rse en excelentes auxiliares del panadero. %oma %oma cuen cuenta ta con con m2s de 455 455 panad panaderí erías as diri" diri"ida idas s por por profe profesio sional nales es cualificados "rie"os* en estas los procesos de elaboración y cocción eran realizad realizados os por diferente diferentes s profesio profesionale nales* s* el precio precio estaba estaba perfecta perfectamen mente te re"ulado por los ma"istrados. En época del emperador rajano, se constituye una primera asociación de panaderos panaderos el +ole"io 6ficial de 'anaderos 'anaderos de car2cter privile"iado -exención -exención de impuestos y se re"lamentaba estrictamente la profesión era heredada obli"atoriamente de padres a hijos.
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde
ANTECEDENTES ANTECEDENTE S HISTÓRICOS HISTÓRICO S DE LA PANIFICACIÓ PANIFICACIÓN N Sil. VI: 0a pastelería ya contaba con su propia historia cuando, en 7899, bajo +arlos :;, aparece la +orporación de 'asteleros, que re"ula la re"lamentación y
s, los pithiviers, etc.
Sil. VII 3e descubre el empleo de la levadura bioló"ica que especializa las profesiones de panadero, por una parte y de pastelero por otra* habiendo puntos comunes en el trabajo de las masas
Sil. VIII 3e desarrolla en ?rancia las pastas hojaldradas, la bollería y se consideraba que la pastelería ya tenía lo esencial de sus
Sil. I% Es la época en que $ntonio +ar@me, el famoso cocineroApastelero, publica su obra El Pastelero Real, considerada como la primera de la pastelería moderna. En este este si"lo, si"lo, la profes profesión ión precis precisa a sus receta recetas, s, sus modos modos de fabric fabricaci ación, ón, pro"re pro"resa sa su tecnol tecnolo"í o"ía, a, mejora mejora sus utensi utensilio lios, s, selecc seleccion iona a y especi especiali aliza za sus sus materi materias as primas primas.. 3e crean crean los m2s famoso famosos s establ estableci ecimie miento ntos s que funci funciona onan n hasta hoy.
Sil. . !ominio del frío -y del calor como factor de evolución, que abre nuevas perspectivas, perspectivas, mejora la la calidad calidad y la productividad.
PASTELERIA Es el el oficio oficio y el arte de hacer hacer toda clase clase pasteles pasteles# 3in duda una frase tan pequeBa en una profesión tan amplia. El pastelero -denominado también 'Ctissier es un puesto especializado dentro de la cocina ina que se dedica a labores de panificación y pastelería. 0a pastelería ha tomado "ran prota"onismo en la actualidad en el mundo mundo "astronómico "astronómico y para diferenciarse en el mercado laboral es necesario estar al tanto de las >ltimas novedades, tanto en técn técnic icas as como como en equi equipa pami mien ento to y nuev nuevas as tendencias. 0a "lobalización de nuestra era a contribuido a
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde anto es así que para poder obtener una torta ya no tienes que hacer el pedido, simplemente ir a comprarlo. $hora existe un mercado voraz, y muy competitivo, todos luchan por cautivar a su majesta majestad d el cliente, cliente, por ello ello los pasteleros pasteleros se lanzan lanzan a la b>squeda b>squeda de nuevos sabores, nuevas texturas, nuevas presentaciones y nuevos aromas, el pastelero moderno moderno es innovador innovador aplicando las nuevas técnicas y tecnolo"ías tecnolo"ías para para lo"r lo"rar ar nuev nuevos os prod produc ucto tos s que que tras trasci cien enda da en el "ust "usto o cada cada vez vez m2s m2s exi"ente. $ctualmente existe una preocupación preocupación por una alimentación alimentación cada vez m2s sana, se prefier prefiere e el consu consumo mo de los produ producto ctos s or"2ni or"2nicos cos,, frutos frutos cultiv cultivado ados s sin pesticidas y con abonos naturales. 0as normas normas de hi"iene hi"iene y calidad son cada cada vez m2s ri"urosas ri"urosas tales como el
/i/&m" 3& "!4li/i/ 3& 5&li6./ 7 3& 58!./ 96i9./ 3& 9.!6.l ;HACCP< JERAR=UIAS EN LA PASTELERÍA: T.6!&"3.6 > &ornero D trabajo, torneado, pastas o masas, bollería. E!6&m&i&6 D +remas, tortas y "randes pasteles, decoración. B8?&&6. > 'asteles pequeBos, entremeses dulces y salados. C.!?i&6. > caramelos, chupetes, decoración con az>car. [email protected]"&6. > templado del chocolate, decoración con chocolate, bombones, trufas, petit fours, etc
H&l"3&6. > helados, sorbetes, tortas heladas. MATERIA PRIMA BÁSICA 'odemos dividir a la materia prima b2sica en "rupos, que a su vez tienen muchísimas variedades* como "randes "rupos encontramos
H"6i!"/ A89"6&/ Á9i3./ L49&./ S8/"!9i"/ "6.m4i9"/ [email protected]"&/ F68"/ F68./ /&9./ 7 /&mill"/
odos ellos entre la selección m2s importante.
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde
TRIGO
El "rano de tri"o est2 formado por tres partes
El endo endosp sper ermo mo es la part parte e de mayor mayor tama tamaBo Bo en el "ran "rano o de tri" tri"o o -alr -alred eded edor or del del 4F 4F.. Est2 Est2 form formad ado o prin princi cipa palme lment nte e por por almi almidó dón n y proteína. 'uede tener pequeBas cantidades de fibra y de hierro. Es la parte con la que se hace la harina blanca, también llamada harina de tri"o o harina refinada. 0a c2scara o salvado equivale al 7G.8F del "rano y contiene la mayor parte de la fibra, vitaminas del "rupo H y hierro. 0a célula o "ermen sólo representa el I.8F del "rano, pero es la parte m2s nutritiva ya que allí se encuentran la mayoría de la "rasa -rica en vitamina E, minerales -sobretodo zinc y ma"nesio y antioxidantes. Es un producto muy caro que se emplea como suplemento nutricional en forma de aceite.
HARINA1: Es el res resulta ultado do de la mol molien ienda de uno o varios rios cere ereales ales.. Jeneralmente, el termino siempre se asocia al tri"o, si se trata de otro cereal se debe especificar su naturaleza. El tri"o se somete a distintos procesos antes de transformarse en harina. En primer lu"ar se limpian los "ranos y se trituran muy finos, se pulverizan y se tamizan para quitar el salvado y obtener así una harina.
EL GERMEN: Que también se retira para que la harina se conserve mejor, se pued puede e util utiliz izar ar para para elab elabor orar ar acei aceite te.. 3i la hari harina na es de tri" tri"o o tier tierno no,, se recomienda para pastelería y si es de tri"o duro se utiliza para hacer panes y pasta. 0a harina harina se suele suele enriqu enriquece ecerr con divers diversas as vitami vitaminas nas -tiamin -tiamina, a, ribofl riboflavi avina, na, niac niacin ina a y mine minera rale les s -hie -hierro rro, , esto esto se debe debe que que dura durant nte e el proc proces eso o de la molienda se pierden elementos nutritivos. El denominador com>n de las harinas ve"etales es el almidón, que es un carbohidrato complejo. El uso de la harina de tri"o en el pan es en parte "racias al Jluten.
EL GLUTEN ES UNA PROTEÍNA: +ompleja que otor"a al pan su elasticidad y consistencia formando una hidratación e hinchamiento proteínico de la harina.
GLUTENINA: 'roteína encar"ada de la fuerza o tenacidad de la masa. GLIADINA: 'roteína responsable de la elasticidad de la masa.
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde 0a harina fuerte es rica en "luten, tiene la capacidad de retener mucha a"ua, dando dando masas masas consis consisten tentes tes y el2sti el2sticas cas,, panes panes de buen buen aspect aspecto, o, textur textura a y volumen satisfactorios. 0a harina floja es pobre en "luten, absorbe poca a"ua, forma masas flojas y con tendencia a fluir durante la fermentación, dando panes bajos y de textura deficiente. )o son aptas para fabricar pan pero si "alletas u otros productos de repostería.
HARINA HARINA INTEGRAL INTEGRAL DE TRIGO: 3e obtiene de la molienda de tri"o entero. 'uede sustituir a la harina blanca. 0os productos elaborados con esta harina son m2s nutritivos y su volumen es m2s reducido. Esta proc proced ede e de la moli molien enda da y la mezc mezcla la de vari varias as HARINA HARINA COMN: COMN: Esta variedades de tri"o duro y tierno. 3e puede utilizar de muchas formas. )o obstante para un mejor resultado se debe usar la harina de tri"o duro para la panadería. Jeneralmente para panes se usa la harina con mayor cantidad de "luten.
HARINA PREPARADA: 0a harina preparada es también conocida como harina leudante. Esta ya contiene a"ente leudante -bicarbonato de sodio en cierta cantidad. $ diferencia de la harina sin preparar, que es usada para la pastelería y elaborar recetas de cocina que no requieran llevar la levadura inte"rada.
HARINA HARINA PASTELE PASTELERA: RA: &arina blanca elaborada sólo con tri"o tierno molido muy fino. Es m2s rica en almidón y contiene menos proteínas, por lo que permite producir pasteles muy li"eros y no se puede usar para elaborar panes fermentados. /na cantidad de I85 "ramos de harina com>n puede sustituirse por 455 "ramos de harina pastelera.
HARINA HARINA PARA PARA REPOSTERÍ REPOSTERÍA: A: &arina extraída b2sicamente del tri"o tierno, pero, a veces, elaborada también con tri"o duro. +ontiene poco "luten y est2 molida muy fina, aunque no tanto como la harina
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde HARINA DE MAÍ: 3e obtiene de la molienda muy fina de maíz, se utiliza en la pastelería, para preparar alimentos que fermenten, se debe combinar con la harina de tri"o. 0a harina de maíz de "ranos enteros es una fuente muy importante de ma"nesio, potasio y fósforo.
HARINA DE SOJA: Esta no contiene "luten, pero contiene hasta dos y tres veces m2s proteínas que la harina de tri"o. 3e usa para espesar salsas o postres. !ado que no fermenta, no siempre se puede sustituir por la harina de tri"o.
HARINA HARINA DE SALV SALVA ADO: 3e obtiene de la pulverización de salvado, la vaina oscura que cubre los "ranos de los cereales. Este se separa del "rano cuando se fabrica la harina. El salva salvado do a"re"a a"re"a una buena buena cantidad cantidad de fibras fibras a la prepar preparaci ación ón que que se elaboran.
FCULA DE MAÍ ;MAICENA<: 3e obtiene a partir del almidón de los "ranos de maíz y no contiene "luten. 3e emplea como espesante, dando una textura suave y li"era a las salsas y es muy utilizada en la cocina china, también en productos de pastelería, panadería y cocina. az>car es un endulz endulzant ante e de ori"en ori"en natura natural, l, sólid sólido, o, crista cristaliz lizado ado,, ACA CAR: R: El az>car constituido esencialmente por cristales sueltos de sacarosa, obtenidos a partir de la caBa de caBa de az>car -Saccharum - Saccharum officinarum L L o de la remolacha azucarera - Beta vulgaris L L mediante procedimientos industriales apropiados. 0a caBa caBa de az>car az>car contien contiene e entre entre y 78F de sacaro sacarosa. sa. El mosto mosto yDo zumo, zumo, obtenido de la molienda de la caBa se concentra y cristaliza al evaporarse el a"ua por calentamiento. 0os cristales formados son el az>car crudo o, de ser lavados, el az>car blanco. En las refine refinería rías s el az>car az>car crudo crudo es disue disuelto lto y limpia limpiado do y crista cristaliza lizado do de nuevo nuevo producir el az>car refinado. El az>car es un elemento que se encuentra muy difundida en la naturaleza. 0os cereales contienen az>car, así como otros diversos elementos que constituyen la alimentación del hombre.
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde
VARIEDADES DE ACAR ACA ACAR R REFINA REFINADA DA:: Es blanca, menos refinada y se utiliza "eneralmente para para bebi bebida das, s, repo repost ster ería ía y cons conser erva va.. ambién mbién es de uso uso "ene "enera rall en la alimentación.
ACA ACAR R RUBIA RUBIA:: 3e elabora i"ual que la anterior, solo que se le aBade un porcentaje m2s alto de az>car blanca. $dem2s suele tener sabor a vainilla, porque en al"unos casos se le a"re"a chaucha I de vainilla.
ACAR ACAR IMPALPA IMPALPABLE: BLE: 3e elabora con el az>car blanco, m2s un porcentaje de fécula de maíz -maicena, los cuales son molidos y pasados por varios rodillos para que resulte muy fina. 3e utiliza en postres, tortas, pasteles, "lasé real y fondant.
MIEL: Es una materia dulcificante de "ran poder ener"ética, de f2cil di"estión. 0a calidad de miel varía se">n la flora de que las abejas extraen el polen. $sí tenemos la miel de azahar, azahar, de romero, romero, o de otros sabores. 0a miel toma el color y el sabor de la flor de donde proviene. &ay una "ran variedad de preparaciones en las que se utiliza la miel en reemplazo de az>car, en otros se usa en partes i"uales. 0a miel, también se utiliza en la "astronomía.
GLUCOSA: Es una miel que que se encuentra en en el almidón del maíz y en al"unos al"unos casos de la papa, tiene un poder dulcificante inferior al az>car* se usa en almíba almíbares res,, caram caramelo elos, s, como como in"red in"redien ientes tes para para elabor elaborar ar pasta pastas s para para cubrir cubrir tortas, como base de fondant, etc.
AGENTES LEUDANTES DIVERSOS ÁCIDOS USADOS EN PASTELERÍA 0os 0os a"en a"ente tes s leud leudan ante tes s se crea crearo ron n para para prod produc ucir ir perf perfil iles es espe especí cífic ficos os de liberación de "ases. $l"unas mezclas de leudantes est2n diseBadas para una
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde En pastelería y en confitería se usa para impedir la cristalización del az>car, para aumentar el volumen de masas y preparaciones, y también estabilizar claras batidas a nieve, biscochos, mousses, meren"ues y soufflés, también para impedir la cristalización de az>car en confitería.
BICARBONAT BICARBONATO DE SODIO: Es un compuesto sólido cristalino de color blanco muy soluble en a"ua, a"ua, con un li"ero sabor alcalino parecido al del carbonato de sodio, sodio, de fórmula )a&+64. 3e puede encontrar encontrar como mineral en mineral en la naturaleza o se puede producir artificialmente.
POL POLVO DE HORN HORNEA EAR: R: Es una una mezc mezcla la de sale sales s alca alcali lina nas s y acid acidas as,, que que reacci reacciona onan n al entrar entrar en contact contacto o con líquid líquidos os y con calor calor,, formando formando "as carbón carbónico ico aumen aumentan tando do su volume volumen n de masa. masa. /s2nd /s2ndose ose para para bizcoc bizcochue huelo, lo, masas, entre otras.
BICARBONA BICARBONAT TO DE AMONIO: El bicarbonato de amonio se descompone en amon amonía íaco co y dióx dióxid ido o de carbo arbono no -por -por lo que que no alca alcali lini niza za el medi medio o en condiciones adecuadas de humedad y temperatura liberando este >ltimo. El uso de este material se debe hacer en combinación con un a"ente leudante para que el amonio pueda ser eliminado durante el horneado. 3u efecto es capaz de desprender "as bajo ciertas condiciones de humedad y temperatura. 'or su expansión, el "as sirve para incrementar el volumen del tota totall de la mezc mezcla la,, de tal tal form forma a que que se obtie obtiene ne un prod produc ucto to con con buen buena a porosidad, una vez horneado. 3e debe consumir solo el que viene en polvo o en piedra, ya que en liquido es toxico, se usa para levar y conservar masas secas como las masitas vainilla. $dem2s adquieren una una textura crocante.
LEVADURA: ;/"99@"6. ;/"99@"6.m79& m79&// 9&6&i/& 9&6&i/&"&< "&< 3e llama levadura al or"anismo vivo, "eneralmente un hon"o microscópico, que produce enzimas, los cuales provocan cambios bioquímicos importantes en productos or"2nicos naturales fermentación. 3on capaces de transformar los az>cares en alcohol y +6 I. 0a levadura seca o fresca fresca es la que se utiliza m2s a menudo.
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde D./i?i9"9i! 3& l" l&"386": 3e puede variar entre I5 "rs. y 95 "rs. por (ilo de harina se">n el producto a elaborar y la temperatura ambiente. TEMPERATURA TEMPERATURA DE ALMACENAMIENTO INACTIVA
0* C
ACCIÓN LENTA
1$ 20 C
MEJOR CRECIMIENTO
2$ (+ C
FERMENTACIÓN TEMPERATURA PARA PANES
2$ (+ C
RETARDA LA ACCIÓN
'0 C
MATAR LA LEVADURA O SU ACCIÓN
)0 C
0a levadura se encuentra encuentra en tres formas 7 ?res ?resca ca o com compr prim imid ida a I 3eca 4 0iquida 0a levadura seca puede ser disuelta 5G veces su peso en a"ua tibia -45A49M+ antes de usarse.
C.m. 6""" l" l&"386": 0a levadura es combinada con a"ua y az>car en la receta. 0a humedad activa la levadura, el az>car la alimenta. 0as células de la levadura se empiezan a reproducir, liberando el óxido de carbono. El "as es atrapado en el producto. 0a levadura deja de trabajar cuando se alcanzan los 95M+ durante el horneado. 0a levadura da sabor al producto.
GELIFICANTS AGA AGARAGAR: RAGAR: 3ustan 3ustancia cia utiliz utilizada ada en la elabor elaborac ación ión de jaleas jaleas basad basadas as en ju"os y purés, también en al"unos postres.3e extrae de varios tipos de al"as rojas -"énero Jellidium, y se compra el polvo, copos, barras o filamentos. 'ara emplearlo, el líquido en el que se diluye se lleva a ebullición y se funde -derrite
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde
GOMA ARÁBIGA: 0a "oma ar2bi"a se obtiene principalmente del 2rbol $cacia 3ene"alia. !estaca de las anteriores en cuanto a que es la "oma m2s soluble en a"ua. $dem2s de ayudar a espesar sopas y salsas también se usa como fijador de aromas en productos alimentarios. 3e consid considera era un aditiv aditivo o perfec perfectam tament ente e se"uro se"uro,, no conoci conocién éndos dose e efecto efectos s indeseables.
GOMA GUAR(: 3e obtiene a partir de una planta ori"inaria de la india +yamopsisG tetra"onolobus y su usa desde hace muchos si"los. Es ideal en productos que deban esterilizarse alta temperatura y también tiene una textura muy viscosa.
GELA GELAT TINA: INA: #eter #eter +ooper +ooper,, in"en in"eniero iero autodi autodidac dacta, ta, fundad fundador or de la primer primera a institución de altos estudios de los estados unidos, lo +ooper unión, e inventor y constr construct uctor or del del famoso famoso proye proyecto cto locomo locomotor tora a <6# <6# &/#H &/#H=, =, entre entre otras otras patentes, obtuvo la de la fabricación de la "elatina en 7G8 y al"unas otras para su manufactura y est2ndares para su producción. 0a elab elabor orac ació ión n de la "ela "elati tina na se inic inicia ia moli molien endo do los los hues huesos os,, cart cartíla íla"o "os, s, tendones, que, lue"o son remojados en una base fuerte para suavizarlos y poster posterior iormen mente, te, somet sometido idos s a una serie serie de soluci solucione ones s acidas acidas mas fuerte fuertes, s, siendo esta masa hervida durante horas. Este es, propiamente el proceso de extracción de "elatina. +uando se forma la capa de "elatina, es separada del a"ua hirviendo y secada hasta que es polvo.
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde P&/. 3& l./ @8&./: &uevo enteroNNNNNN.. enteroNNNNNN.. 95 "ramos +2scaraNNNNNNNNN75 "ramos +laraNNNNNNNNNN.45" 1emaNNNNNNNNNNI5"
SAL: En la industria de la pastelería, se utiliza la sal fina ya que siempre se aBade sin disolver, una de las propiedades es conservar los productos, pero no se debe aBadir demasiado, porque le dar2n sabor amar"o a los productos elaborados.
LÁCTEOS LECHE: Esta forma parte de la composición de numerosos alimentos, sobre todo en crepes, pasteles, repostería, flanes, natillas, etc. !ifícilmente se puede encontrar un alimento que aporte tanto calcio, se vende pasteurizada y homo"eneizada, también en al"unos casos fortificados.
LECHE LECHE ENTERA: ENTERA: 0eche con 4,8F de materia "rasa y en la mayoría de los casos enriquecida con vitamina !.
LECHE PA PASTEURIADA: 0eche calentada hasta el punto de ebullición para dest destru ruir ir la mayor mayoría ía de las las bact bacter eria ias s pató pató"e "ena nas. s. Este Este méto método do faci facilit lita a la conservación del sabor, el color y los nutrientes, como la tiamina, la vitamina H7I y la lisina.
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde leche debe someterse a tratamientos térmicos m2s estrictos, pues contiene m2s bacterias que la leche de la que procede. 0a crema de leche batida, decora y enriquece los productos de pastelería como también los platos de comidas, proporciona mucha ener"ía, pues es rica en materia "rasa. 3e puede batir y decorar perfectamente, ten"a o no az>car, este >ltimo no afecta al punto de la crema batida, un buen punto se lo"ra con batido, cuidando que no se pase ya que se podría malo"rar y no nos sirve para decorar.
CHANTPAC: +rema blanca semi viscosa 755F ve"etal, ideal para sustituir o complementar la crema de leche en la preparación de cubiertas, rellenos y decoraciones
C"6"9&6/i9"/: 6frece estabilidad y rendimiento !elicado y fino sabor a vainilla Jran textura fina )o se cuartea 'ermite combinaciones con mermeladas 755F ve"etal, cero colesteroles $irea en pocos minutos +on 57 litro de chantypa( chantypa( obtendr2 obtendr2 54 litros de presentació presentación n en volumen* 0a crema de leche produce m2s volumen cuando se mezcla con chantypa( Haja en calorías %esiste la con"elación y la descon"elación una vez montada
I!6&3i&!&/
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde RICOTA: Queso blanco que tradicionalmente se elabora con suero de leche y que, hoy en día, se fabrica con leche de vaca desnatada. #uy bajo en calorías, es un ques queso o muy muy blanc lanco, o, de tex textura tura suav uave y sabor bor adecu ecuado casi asi imperceptible.
MASCARPONE: Queso "raso elaborado con crema de leche de vaca. 'uede sustituir la crema en al"unas recetas de postres o de salsas para postres.
SUSTANCIAS SUSTANCIAS AROMÁTICAS VAINILLA: En la pastelería el primer producto arom2tico y el m2s importante es la vainilla, es el fruto de una planta de la familia de las orquídeas, que hoy se cultiva en muchas re"iones tropicales. $nti"uamente solo crecía en #éxico y en estado silvestre en las re"iones de "ran "ran ve"e ve"eta taci ción ón.. $ pesa pesarr de ser ser una una sust sustan anci cia a arom arom2t 2tic ica, a, es un "ran "ran estimulante. 'ara aromatizar el chocolate no hay sustancia mejor. En el comercio hay a la venta un surtido de vainilla que se aproxima a la autentica y que son productos sintéticos, pero el aroma no es i"ual a la vainilla natural.
CAF: #uy utilizado en pastelería, su uso es muy "rande, se utiliza en infusión y también para aromatizar cremas, pastas, entre otros. 'ara aromatizar el chocolate se muelen los "ranos juntos, y se consi"a así un aroma excelente.
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde 3e utilizan en dulces, almíbar, etc.
CLAVO DE OLOR: Hotón floral seco del clavero, tiene un sabor picante y un aspecto parecido a un clavo pequeBo, se usa entero o en polvo.
ESPE ESPECI CIA AS PARA PARA TORT TORTA AS: Es una una mezc mezcla la de vari varias as espe especi cias as y otro otros s in"redientes, y se utiliza "eneralmente en la pastelería Europea. 3e lo puede preparar o comprar ya listo.
I!6&3i&!&/: 85 "ramos de cacao amar"o I5 "ramos de canela molida 57 "ramos de pimienta blanca molida 57 "ramos de pimienta ne"ra molida 57 "ramo de nuez moscada molida 5I "ramos de sal fina 57 "ramo de pimienta verde 5I "ramos de clavo de olor 45 "ramos de az>car impalpable
CHOCOLATES CACA CACAO: O: 3e obtie obtiene ne del del frut fruto o de 2rbo 2rboll del del mism mismo o nomb nombre re y cons consti tituy tuye e el in"rediente principal de chocolate. 3e prensa la pasta de cacao y de allí se extrae, por un lado el cacao en polvo y por el otro la mantequilla de cacao que es de color amarillo claro. 3e lo comercializa como cacao amar"o, o cacao dulce al cual se le a"re"a
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde ni a"ua, tampoco se debe aBadir otro in"rediente para que sea m2s fluido, esto depende de la calidad del mismo.
COBERTURA DE CHOCOLATE: CHOCOLATE: +ontiene entre un 48F y O5F de pasta de cacao acao,, adem adem2 2s de mant manteq equ uilla illa de cacao acao,, az>ca z>carr, y en ocasio asion nes, es, emulsificantes. 3e puede encontrar amar"o o semi amar"o. Es el que contiene un alto porcentaje de mantequilla de cacao, para ser usado se debe debe temp templa larr, para para tene tenerr así así un buen buen bril brillo lo,, cons consis iste tenc ncia ia y sabo sabor, r, se recomienda siempre para la bombonería, huevos de pascuas, y todo producto de primera línea, también existen los baBos de chocolate, que ellos contienen un alto porcentaje de aceites hidro"enados. 3u uso es para los productos de menor calidad, solo se debe fundir a baBo maría, y estar2 listo para ser utilizado.
COBERTURA DE LECHE CON CHOCOLATE: :ncluye leche en polvo, az>car y aromatizantes -vainilla mezclados con mantequilla de cacao. 3u sabor es dulce y su textura untuosa, solo se usa en pastelería.
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde FRUTAS FRUTAS CONFITADAS: CONFITADAS: 3on las que se conservan en az>car -el a"ua que contie contiene ne se sustit sustituy uye e por por az>ca az>car r son indisp indispens ensabl able e para para budin budines es y otras otras piezas de pastelería.
FRUTAS FRUTAS DESECADAS: 0as que se les ha extraído una parte del a"ua para cons conser erva varl rlas as.. 3e pued pueden en come comerr tal tal como como se cose cosech chan an o rehi rehidr drat atad adas as -a"re"2ndoles a"ua denomin2ndose ju"os, zumo cuando se extrae solamente sus materias liquidas mediante métodos manuales yDo mec2nicos y la otra forma es maceradas en alcohol neutro o arom2tico. 3e aBaden a los cereales, macedonias, entre otras. 0a cantidad de nutrientes es cuatro o cinco veces m2s que de las frutas frescas. Entre ellas tenemos pasas de uva, pelonas, orejones, "uindones. .
FRUTO FRUTOS S SECOS SECOS SEMILL SEMILLA AS: 3e comercializan en diversas formas con c2scara o sin ella, enteros, en mitades, cortados en trozos pequeBos o en laminas, picados, molidos, crudos, tostados, con o sin la piel marrón, salados,
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde 'equeBa preparación pastelera, elaborada con una masa de doble cocción, que se come come fría, fría, a menudo menudo relle rellena na de una crema crema u otra otra prepara preparació ción. n. En past pastel eler ería ía los los chou choux x -cho -chou u en sin" sin"ul ular ar sirv sirve e sobr sobre e todo todo para para real realiz izar ar croquembouches y, con rellenos y "laseados distintos, constituyen surtidos de petitsA tours frescos.
[email protected] I!6&3i&!&/
57 litro de a"ua G55 "ramos de mantequilla 75 "ramos de az>car 75 "ramos de sal 955 "ramos de harina 79 huevos
P6&5"6"9i!:
En una cacerola derretir la mantequilla m antequilla a fue"o bajo $Badir el a"ua, el az>car az>car y la sal sin dejar de mover :ncorporar la harina ?uera de la lumbre incorporar los huevos uno por uno sin dejar de batir hasta tener una masa homo"énea y firme +ortar los choux
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde 57 huevo 57 yema 54 cucharadas de co"nac -o leche, o a"ua, o licor
PREPARACION
0a masa brisée se caracteriza por ser de un sabor neutro y porque la cantidad de har harina ina puede ede lle" lle"ar ar a i"ua i"uala larr a la de la mant mantec eca a -man -mante teq quill uilla a. 3e puede realizar con las manos o bien en una procesadora incorporando todos los in"redientes. +olocar en la procesadora, la harina, la sal, mantequilla cortada en cubos y comenzar a procesar hasta formar un arenado. olcar el huevo, la yema y el coBac y procesar nuevamente pero solo lo necesario para armar la masa. 3i la masa quedase demasiado seca se puede humedecer con un poco m2s de líquido. 0levar el vaso del procesador a la heladera y dejarlo el tiempo necesario como para que la masa enfríe bien y endurezca. /na hora o dos. 0ue" 0ue"o o volc volcar ar la masa masa sobr sobre e la mesa mesa y term termin inar ar de arma armarla rla r2pi r2pida dame ment nte e form forman ando do un boll bollo. o. +ubr +ubrir irla la con con pape papell film film -pap -papel el plas plast, t, pl2s pl2sti tico co,, film. film.
EL =UICHE =UICHE LORRAINE: LORRAINE: Es una de las m2s tradicionales recetas de cocina elaboradas con masa quebrada salada, es de ori"en francés, concretamente
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde 3e la deben de conservan conservan en el refri"erador durante su elaboración elaboración y una vez terminada se la cubre con papel film, no m2s de tres días. En el con"elador se puede "uardar hasta por tres meses.
L./ i!6&3i&!&/ 3& l" m"/" @."l36& /.!: #antequilla para hojaldrar o manteca &arina en partes i"uales I5 "ramos de sal por (ilo"ramo de harina O5 u 5 F de a"ua.
TIPOS DE HOJALDRE HOJALDRE FRANCES: Es el que la materia "rasa se intercala entre la masa HOJALDRE ALEMAN: 'ara que la masa se intercale entre la materia "rasa. HOLDRE HOLANDES U HOJALDRE RAPIDO: 'ara el cual se troza la materia "rasa entre la harina y ambos se mezclan r2pidamente junto con el líquido, sin amas amasar ar la mate materi ria a "ras "rasa* a* para para esta esta masa masa se pued puede e util utiliz izar ar mant mantec eca a o
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde HOJA HOJALD LDRE RE FRA FRANCES: NCES: 'ara 'ara inco incorp rpor orar ar la "ras "rasa, a, se"> se">n n el tipo tipo alem alem2n 2n,, cortamos parcialmente la bola de masa en cruz y la extendemos con el rodillo de amasar, de modo que, hacia los extremos, resulte al"o m2s del"ado que la parte central. 3obre esta colocamos la placa de "rasa y ple"amos los cuatro extremos encima. 3e obtiene una forma cuadrada o rectan"ular con la comienza el ple"ado. $l extender la masa para obtener un cuadrado lo m2s perfecto posible, usamos el rodillo de amasar en forma suelta, sin presionar o "olpear. "olpear.
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde desm desmor oron onan an sobr sobre e sí mism mismas as,, obte obteni nien endo do prod produc ucto tos s "ras "rasos os y de difí difíci cill di"estión.
EL ECESO DE PLEGADO: 'roduce capaz de "rasas demasiado finas. 0a masa masa no puede puede levars levarse e lo sufici suficient ente. e. 0os 0os produc productos tos result resultan an pequeB pequeBos os y comprimidos. 3in sufic suficie ient nte e tiem tiempo po de LA INCORP INCORPORA ORACIÓN CIÓN DEMAS DEMASIAD IADO O RAPIDA RAPIDA:: 3in descanso descanso,, producir2 producir2 un enco"imient enco"imiento o de la masa
durante durante el ple"ado, ple"ado, m2s
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde 855 "r. de harina 5555 -com>n Hatir la manteca con el az>car y la sal hasta blanquear, lue"o perfumar con la ralladura de limón y a"re"ar los huevos inte"rando bien. &acemos una corona con la harina y en el centro colocamos el batido anterior, unie uniend ndo o sin sin amas amasar ar,, util utiliz izam amos os la part parte e post poster erio iorr de la muBe muBeca ca para para no transferirle el calor de las manos. Envolvemos la masa con film y enfriamos en heladera varias horas antes de usar, esta masa es "enial. 0a podes conservar envuelta en film dentro de la refri"eradora hasta por por 75 días.
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde 785 "ramos de harina, 58 huevos, 57 cDc de sal 57 cDc de az>car.
y cueza hasta que la masa se despe"ue de los bordes de la olla. %etire del fue"o y lleve a la batidora. $"re"ar los huevos de la si"uiente manera uno y mézclelo bien y así sucesivamente cada uno y bata hasta que la masa se enfríe por completo. 'on"a la masa en una man"a pastelera con una boquilla lisa de 5 milímetros de di2metro y forme rel2mpa"os de de diez centímetros centímetros de lar"o lar"o sobre un silpat. 'íncelos con la mantequilla mantequilla restante derretida.
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde "radualmente y sin dejar de batir, verter este este almí almíba barr a las las clar claras as,, cont contin inua uar r batiendo hasta que el meren"ue se haya enfriado. +on la ayuda de una cuchara y tenedor colocar el meren"ue en copos cubriendo la crema de l>cuma. Espol Espolvor vorea earr canel canela a en polvo polvo sobre sobre el meren"ue.
INGREDIENTES PARA PARA LA BASE
ELABORACIÓN
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde con con una cuch cucha ara tra tratan tando de que las
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde I85 "r. harina
lue"o lue"o
a"re" a"re"ar ar el el
huevo huevo y se"ui se"uirr crema cremando ndo,,
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde I55 "ramos de az>car impalpable
ayuda del corné de pl2stico.
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde 5I huevo
leche, anís, echar el huevo, a"ua, az>car y la
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MANUAL DE PASTELERÍA BASICA Chef: Alejandro Guerra Fernánde R55 "r. harina sin preparar
!isolver la levadura en una parte del a"ua de la
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