{"id":2104,"date":"2025-09-18T13:28:42","date_gmt":"2025-09-18T13:28:42","guid":{"rendered":"https:\/\/www.masdeu.net\/recetas\/?post_type=product&p=2104"},"modified":"2025-09-18T13:28:42","modified_gmt":"2025-09-18T13:28:42","slug":"saint-chocolat","status":"publish","type":"product","link":"https:\/\/www.masdeu.net\/recetas\/en\/recetas\/saint-chocolat\/","title":{"rendered":"Saint Chocolat"},"content":{"rendered":"

[vc_row type=”boxed”][vc_column][vc_column_text]<\/p>\n

Related products<\/span><\/p>\n

[\/vc_column_text][vc_row_inner type=”boxed”][vc_column_inner][vc_images_carousel images=”1864,1868″ img_size=”full” onclick=”custom_link” slides_per_view=”3″ hide_pagination_control=”yes” wrap=”yes” css=”” el_class=”recetas3″ custom_links=”#E-8_aHR0cHMlM0ElMkYlMkZ3d3cubWFzZGV1Lm5ldCUyRmVuJTJGcHJvZHVjdG9zJTJGc3BvbmdlY2FrZSUyRnNwb25nZS1yb2xsZWQtY2FrZSUyRiUyQ2h0dHBzJTNBJTJGJTJGd3d3Lm1hc2RldS5uZXQlMkZlbiUyRnByb2R1Y3RvcyUyRnNwb25nZWNha2UlMkZjb2NvYS1zcG9uZ2Utcm9sbGVkLWNha2UlMkYlMkM=”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Elaboration:<\/strong><\/p>\n

Chocolate Diplomat Cream<\/strong><\/em><\/p>\n

\u00b7 750g of Vietnamese chocolate (70% cocoa) pastry cream
\n\u00b7 600ml of lightly whipped double cream (35% butterfat)
\n\u00b7 10g of powdered gelatine<\/p>\n

Mix the rehydrated gelatine into part of the warm (35\u00b0C) pastry cream. Then add the rest and mix well. Lastly, gently fold in the lightly whipped cream.<\/p>\n

 <\/p>\n

Vanilla chantilly cream<\/strong><\/em><\/p>\n

\u00b7 300g of double cream (35% butterfat)
\n\u00b7 1 vanilla pod<\/p>\n

Whisk together the cream and vanilla.<\/p>\n

 <\/p>\n

Praline cream<\/strong><\/em><\/p>\n

\u00b7 600ml of milk
\n\u00b7 400ml of double cream (35% butterfat)
\n\u00b7 400g of hazelnut praline
\n\u00b7 200g of egg yolk
\n\u00b7 90g of rice starch<\/p>\n

Bring the milk and cream to the boil, together with the hazelnut praline. In the meantime, blend the egg yolk with the rice starch. Combine the mixture with the boiling liquids, and heat to 82\u00b0C. Cool the cream to +3\u00b0C, and then fill the profiterols.<\/p>\n

 <\/p>\n

Assembly:<\/strong><\/p>\n

Place the sponge cake sheet on top of the shortcrust pastry.
\nSpread the vanilla sauce and the chocolate diplomat cream.
\nPipe the chantilly cream and garnish with the glazed profiterols.<\/p>\n","protected":false},"featured_media":2101,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[266],"product_tag":[],"class_list":["post-2104","product","type-product","status-publish","has-post-thumbnail","product_cat-sponge-cake","first","instock","shipping-taxable","product-type-simple"],"_links":{"self":[{"href":"https:\/\/www.masdeu.net\/recetas\/en\/wp-json\/wp\/v2\/product\/2104","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.masdeu.net\/recetas\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/www.masdeu.net\/recetas\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/www.masdeu.net\/recetas\/en\/wp-json\/wp\/v2\/comments?post=2104"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.masdeu.net\/recetas\/en\/wp-json\/wp\/v2\/media\/2101"}],"wp:attachment":[{"href":"https:\/\/www.masdeu.net\/recetas\/en\/wp-json\/wp\/v2\/media?parent=2104"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/www.masdeu.net\/recetas\/en\/wp-json\/wp\/v2\/product_brand?post=2104"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/www.masdeu.net\/recetas\/en\/wp-json\/wp\/v2\/product_cat?post=2104"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/www.masdeu.net\/recetas\/en\/wp-json\/wp\/v2\/product_tag?post=2104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}