{"id":17621,"date":"2026-03-04T10:11:29","date_gmt":"2026-03-04T08:11:29","guid":{"rendered":"https:\/\/www.es-recetas.top\/?p=17621"},"modified":"2026-03-04T10:11:29","modified_gmt":"2026-03-04T08:11:29","slug":"bombas-de-crema-pastelera-%f0%9f%a4%8c%f0%9f%8f%bb%f0%9f%98%8d%f0%9f%a4%a4","status":"publish","type":"post","link":"https:\/\/www.es-recetas.top\/?p=17621","title":{"rendered":"Bombas DE CREMA PASTELERA \ud83e\udd0c\ud83c\udffb\ud83d\ude0d\ud83e\udd24"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Ingredientes (12\u201314 pastelitos peque\u00f1os)<br>Para la masa (tipo bollo suave horneado):<br>450 g de harina de trigo (de fuerza o \u201ctodo uso\u201d)<br>70 g de az\u00facar<br>7 g de levadura seca instant\u00e1nea (o 20 g de levadura fresca)<br>1\/2 cucharadita de sal<br>250 ml de leche tibia (no caliente)<br>1 huevo (L)<br>60 g de mantequilla a temperatura ambiente<br>1 cucharadita de vainilla<br>Para la crema pastelera:<br>500 ml de leche<br>120 g de az\u00facar<br>4 yemas de huevo<br>45 g de maicena (f\u00e9cula de ma\u00edz)<br>30 g de mantequilla<br>1 cucharadita de vainilla<br>1 pizca de sal<br>Opcional: piel de 1\/2 lim\u00f3n o 1 rama de canela (para infusionar la leche)<br>Para terminar:<br>Az\u00facar glass para espolvorear<br>Preparaci\u00f3n<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Prepara la crema pastelera: calienta la leche con la piel de lim\u00f3n o canela (opcional) hasta que est\u00e9 muy caliente sin hervir, apaga, tapa 10 min para infusionar y luego retira el aromatizante.<\/li>\n\n\n\n<li>En un bol, bate yemas con az\u00facar y sal hasta que aclare un poco, a\u00f1ade la maicena y mezcla hasta que no queden grumos (si est\u00e1 muy espeso, agrega un chorrito de leche fr\u00eda).<\/li>\n\n\n\n<li>Vierte la leche caliente poco a poco sobre la mezcla de yemas sin dejar de batir para temperar y evitar que se cuajen.<\/li>\n\n\n\n<li>Regresa todo a la olla y cocina a fuego medio-bajo, batiendo constante, hasta que espese y hierva 20\u201330 segundos (esto elimina sabor a maicena), y retira del fuego.<\/li>\n\n\n\n<li>Agrega mantequilla y vainilla a la crema caliente, mezcla hasta integrar, pasa a un recipiente y cubre con film \u201ca piel\u201d para que no forme nata, enfr\u00eda por completo (si quieres enfriar r\u00e1pido, pon el recipiente sobre un ba\u00f1o Mar\u00eda invertido con hielo).<\/li>\n\n\n\n<li>Haz la masa: mezcla harina, az\u00facar, levadura y sal en un bol grande, a\u00f1ade leche tibia, huevo y vainilla y amasa 2\u20133 min hasta unir.<\/li>\n\n\n\n<li>Incorpora la mantequilla poco a poco y amasa 8\u201312 min hasta lograr una masa lisa y el\u00e1stica (tip: si est\u00e1 muy pegajosa, espera 2\u20133 min de amasado antes de a\u00f1adir m\u00e1s harina, porque se vuelve m\u00e1s manejable).<\/li>\n\n\n\n<li>Coloca la masa en un bol ligeramente engrasado, tapa y deja fermentar 60\u201390 min o hasta que doble (tip: si tu cocina est\u00e1 fr\u00eda, fermenta dentro del horno apagado con la luz encendida).<\/li>\n\n\n\n<li>Divide la masa en 12\u201314 porciones, bolea cada una, col\u00f3calas en bandeja con papel dejando espacio y deja segunda fermentaci\u00f3n 30\u201345 min hasta que se vean esponjadas (tip: c\u00fabrelas con film o pa\u00f1o para que no se resequen).<\/li>\n\n\n\n<li>Precalienta el horno a 180 \u00b0C y pinta suavemente los bollitos con un poco de leche o huevo batido (tip: con leche quedan m\u00e1s \u201cmate\u201d, con huevo m\u00e1s brillantes).<\/li>\n\n\n\n<li>Hornea 12\u201316 min hasta dorados claros y cocidos, y deja enfriar sobre rejilla (tip: no los hornees de m\u00e1s para que no queden secos al rellenar).<\/li>\n\n\n\n<li>Rellena: cuando est\u00e9n fr\u00edos, haz un corte lateral o superior en cada pastelito y rellena con la crema usando manga pastelera con boquilla lisa (tip: si la crema est\u00e1 muy firme, b\u00e1tela 10\u201315 s para \u201caligerarla\u201d antes de meterla en la manga).<\/li>\n\n\n\n<li>Termina espolvoreando az\u00facar glass justo antes de servir (tip: si espolvoreas con mucha anticipaci\u00f3n, el az\u00facar se humedece y desaparece).<\/li>\n\n\n\n<li>Conserva: guarda en refrigeraci\u00f3n en recipiente cerrado 2\u20133 d\u00edas y saca 10\u201315 min antes de comer para mejor textura (tip: si quieres, puedes rellenar solo lo que vayas a consumir y mantener crema y bollos por separado para que no se ablanden).<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes (12\u201314 pastelitos peque\u00f1os)Para la masa (tipo bollo suave horneado):450 g de harina de trigo (de fuerza o \u201ctodo uso\u201d)70 g de az\u00facar7 g de levadura seca instant\u00e1nea (o 20 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":17622,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-17621","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bombas DE CREMA PASTELERA \ud83e\udd0c\ud83c\udffb\ud83d\ude0d\ud83e\udd24 - Recetas Simple<\/title>\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.es-recetas.top\/?p=17621\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bombas DE CREMA PASTELERA 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