{"id":168989,"title":"Crem\u0103 de patiserie cu ciocolat\u0103 f\u0103r\u0103 lactoz\u0103","modified":"2026-08-28T15:41:41+02:00","plain":"Cau\u021bi o crem\u0103 de ciocolat\u0103 cu o \u021binut\u0103 impecabil\u0103, dar aerisit\u0103 \u0219i cu o textur\u0103 fin\u0103 \u00eenc\u0103 de la prima lingur\u0103? Aceast\u0103 crem\u0103 de patiserie cu ciocolat\u0103 este exact ceea ce \u00ee\u021bi dore\u0219ti: dens\u0103 at\u00e2t c\u00e2t trebuie, curat\u0103 la gust, cu o arom\u0103 intens\u0103 \u0219i autentic\u0103 de cacao.\n\n\n\nSe prepar\u0103 cu lapte vegetal, unt vegetal \u0219i ciocolat\u0103 neagr\u0103. Odat\u0103 r\u0103cit\u0103, se \u00eent\u0103re\u0219te suficient pentru a umple coji de choux, o tart\u0103 sau pentru a fi savurat\u0103 pur \u0219i simplu la pahar. Aceast\u0103 re\u021bet\u0103 completeaz\u0103 seria mea de baze f\u0103r\u0103 gluten.\n\n\n\nVarianta sa f\u0103r\u0103 ou\u0103 este aceast\u0103 crem\u0103 de patiserie vegan\u0103.\n\n\n\nCe este crema de patiserie cu ciocolat\u0103 f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103?\n\n\n\nEste o crem\u0103 clasic\u0103 de patiserie \u00eembog\u0103\u021bit\u0103 cu ciocolat\u0103 neagr\u0103. \u00cen aceast\u0103 variant\u0103 f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103, folosim lapte vegetal, amidon de porumb \u00een loc de praf de budinc\u0103 \u0219i unt vegetal. Baza trebuie l\u0103sat\u0103 inten\u021bionat mai moale la fierbere, aproape ca o budinc\u0103 fluid\u0103, deoarece ciocolata \u0219i untul vegetal o vor \u00eent\u0103ri pe m\u0103sur\u0103 ce se r\u0103ce\u0219te.\n\n\n\nEste ideal\u0103 pentru umplerea choux-urilor, eclerelor, tartelor sau pr\u0103jiturilor pe baz\u0103 de ciocolat\u0103, dar poate fi servit\u0103 \u0219i ca desert individual. Pe m\u0103sur\u0103 ce se r\u0103ce\u0219te, cap\u0103t\u0103 o structur\u0103 ferm\u0103 \u0219i stabil\u0103, perfect\u0103 pentru po\u0219at \u0219i montat.\n\n\n\nIngredientele principale\n\n\n\nLaptele de ov\u0103z este alegerea ideal\u0103 aici. Ofer\u0103 o textur\u0103 natural cremoas\u0103, apropiat\u0103 de onctuozitatea laptelui integral, fiind excelent pentru o crem\u0103 fin\u0103 \u0219i bogat\u0103 f\u0103r\u0103 lactate. \u00cen combina\u021bie cu ciocolata, se armonizeaz\u0103 perfect f\u0103r\u0103 a acoperi gustul intens de cacao.\n\n\n\nDac\u0103 preferi o alternativ\u0103, laptele de soia sau de migdale ofer\u0103 o consisten\u021b\u0103 ceva mai lejer\u0103. Laptele de cocos (\u00een special varianta cu con\u021binut ridicat de gr\u0103sime) aduce un plus de cremozitate. Laptele de orez poate fi o solu\u021bie de rezerv\u0103, \u00eens\u0103 este mai apos \u0219i ofer\u0103 o textur\u0103 mai pu\u021bin catifelat\u0103 dec\u00e2t ov\u0103zul sau cocosul. \u00cen orice caz, alege o b\u0103utur\u0103 vegetal\u0103 ne\u00eendulcit\u0103 pentru a p\u0103stra echilibrul de zah\u0103r.\n\n\n\nUntul vegetal conteaz\u0103 la fel de mult pentru gust, c\u00e2t \u0219i pentru textur\u0103. Recomand \u00een primul r\u00e2nd Naturli Vegan Block, aromat \u0219i foarte apropiat ca senza\u021bie de untul tradi\u021bional. Dac\u0103 nu \u00eel g\u0103se\u0219ti, Miyoko\u2019s Creamery este o variant\u0103 excelent\u0103, iar Flora Plant Butter r\u0103m\u00e2ne o op\u021biune accesibil\u0103 \u0219i stabil\u0103, care nu se separ\u0103 la \u00eencorporare.\n\n\n\nPentru legarea cremei, re\u021beta folose\u0219te amidon de porumb \u00een loc de pudr\u0103 comercial\u0103 pentru budinc\u0103. Este natural f\u0103r\u0103 gluten \u0219i asigur\u0103 o textur\u0103 m\u0103t\u0103soas\u0103. Po\u021bi folosi \u0219i arorut (arrowroot), dar acesta se leag\u0103 mai rapid \u0219i cere aten\u021bie la dozare, altfel crema poate deveni gelatinoas\u0103. Amidonul sau f\u0103ina de tapioca func\u021bioneaz\u0103 la fel de bine, oferind o consisten\u021b\u0103 u\u0219or mai elastic\u0103.\n\n\n\nCiocolata neagr\u0103 define\u0219te caracterul final al cremei. Alege o ciocolat\u0103 cu minimum 70% cacao, at\u00e2t pentru o arom\u0103 profund\u0103, c\u00e2t \u0219i pentru c\u0103 nu con\u021bine lactate (verific\u0103 totu\u0219i eticheta pentru urme de gluten). Dac\u0103 preferi o crem\u0103 mai dulce, po\u021bi cobor\u00ee la 50\u201360% cacao. Pentru un profil am\u0103rui \u0219i intens, po\u021bi merge p\u00e2n\u0103 la 85% cacao.\n\n\n\nUmple de minune o tart\u0103 cu ciocolat\u0103 pu\u021bin dulce.\n\n\n\nRepere tehnice \u0219i secrete pentru reu\u0219it\u0103\n\n\n\nIngredientele din aceast\u0103 re\u021bet\u0103 sunt exprimate \u00een grame pentru o precizie maxim\u0103. La o crem\u0103 de patiserie, c\u00e2teva grame \u00een plus sau \u00een minus pot influen\u021ba direct consisten\u021ba final\u0103.\n\n\n\nPreg\u0103tirea bazei\n\n\n\n\u00cenc\u0103lze\u0219te laptele de ov\u0103z la foc mediu p\u00e2n\u0103 devine fierbinte, f\u0103r\u0103 a-l l\u0103sa s\u0103 dea \u00een clocot. Separat, amestec\u0103 bine cu un tel amidonul de porumb, g\u0103lbenu\u0219urile \u0219i zah\u0103rul, p\u00e2n\u0103 ob\u021bii o compozi\u021bie omogen\u0103 \u0219i fin\u0103, f\u0103r\u0103 cocoloa\u0219e.\n\n\n\nTemperarea g\u0103lbenu\u0219urilor\n\n\n\nToarn\u0103 treptat \u2153 din laptele fierbinte peste compozi\u021bia de g\u0103lbenu\u0219uri, amestec\u00e2nd energic cu telul. Aceast\u0103 etap\u0103 tempereaz\u0103 ou\u0103le \u0219i previne g\u0103tirea lor brusc\u0103. Dup\u0103 ce compozi\u021bia s-a lichefiat, toarn-o \u00eenapoi \u00een crati\u021b\u0103 peste restul de lapte.\n\n\n\nFierberea cremei\n\n\n\nG\u0103te\u0219te crema la foc mic spre mediu, amestec\u00e2nd continuu cu telul. \u00cen circa 5\u20138 minute, crema va \u00eencepe s\u0103 se \u00eengroa\u0219e, c\u0103p\u0103t\u00e2nd textura unei budinci fine \u0219i cremoase, nu a unei paste compacte. Ia imediat crati\u021ba de pe foc.\n\n\n\n\u00cencorporarea ciocolatei\n\n\n\nOdat\u0103 luat\u0103 de pe foc, adaug\u0103 untul vegetal rece \u0219i ciocolata neagr\u0103 tocat\u0103 m\u0103runt. Amestec\u0103 p\u00e2n\u0103 c\u00e2nd ciocolata este complet topit\u0103 \u0219i crema devine lucioas\u0103 \u0219i catifelat\u0103. Pentru o textur\u0103 impecabil de fin\u0103, po\u021bi emulsiona crema scurt cu un blender vertical.\n\n\n\nP\u0103strare \u0219i conservare\n\n\n\nTransfer\u0103 crema \u00eentr-un bol curat \u0219i acoper-o cu folie alimentar\u0103 direct pe suprafa\u021b\u0103 (\u00een contact), pentru a preveni formarea pojghi\u021bei. Las-o s\u0103 se r\u0103ceasc\u0103 la temperatura camerei \u00eenainte de a o da la frigider. Pe m\u0103sur\u0103 ce st\u0103 la rece, se va \u00eent\u0103ri \u2013 un comportament absolut normal \u0219i de dorit pentru o crem\u0103 de umplutur\u0103.\n\n\n\nFolose\u0219te-o pentru a umple un blat de tort cu ciocolat\u0103 f\u0103r\u0103 gluten.\n\n\n\nDescoper\u0103 \u0219i restul re\u021betelor mele f\u0103r\u0103 gluten \u00een sec\u021biunea dedicat\u0103.\n\n\n\nRe\u021bet\u0103 creat\u0103 de chef Rommel Reyes. Descoper\u0103 crea\u021biile sale pe Instagram, \u00een newsletterul s\u0103u de pe Substack \u0219i pe canalul s\u0103u de YouTube.\n\n\n\n\n\n\tCrem\u0103 de patiserie cu ciocolat\u0103 f\u0103r\u0103 lactoz\u0103 (f\u0103r\u0103 gluten)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g lapte vegetal de ov\u0103z sau de soia (f\u0103r\u0103 gluten)80 g g\u0103lbenu\u0219uri de ou60 g zah\u0103r25 g amidon de porumb1 p\u0103staie de vanilie (sau 2 g pudr\u0103 de vanilie ori 10 g extract)50 g unt f\u0103r\u0103 lactoz\u0103 (f\u0103r\u0103 gluten \/ f\u0103r\u0103 lactoz\u0103)165 g ciocolat\u0103 neagr\u0103 (70%, f\u0103r\u0103 lactoz\u0103 \/ f\u0103r\u0103 gluten)\t\n\t\n\t\tPreg\u0103tirea compozi\u021biei\u00cenc\u0103lze\u0219te laptele de ov\u0103z la foc mediu \u00eentr-o crati\u021b\u0103, p\u00e2n\u0103 c\u00e2nd devine fierbinte, f\u0103r\u0103 a da \u00een clocot.Bate cu telul amidonul de porumb, g\u0103lbenu\u0219urile \u0219i zah\u0103rul \u00eentr-un bol separat, p\u00e2n\u0103 c\u00e2nd ob\u021bii o compozi\u021bie omogen\u0103.Toarn\u0103 treptat \u2153 din laptele cald de ov\u0103z peste compozi\u021bia de g\u0103lbenu\u0219uri, amestec\u00e2nd energic cu telul pentru a o tempera.Toarn\u0103 amestecul temperat \u00eenapoi \u00een crati\u021b\u0103, peste restul de lapte.G\u0103tire \u0219i p\u0103strareG\u0103te\u0219te la foc mic spre mediu, amestec\u00e2nd continuu cu telul, p\u00e2n\u0103 c\u00e2nd compozi\u021bia se \u00eengroa\u0219\u0103 \u0219i cap\u0103t\u0103 o consisten\u021b\u0103 fin\u0103 \u0219i m\u0103t\u0103soas\u0103 de budinc\u0103.Timpul necesar este de aproximativ 5-8 minute.Ia crati\u021ba de pe foc de \u00eendat\u0103 ce crema s-a \u00eengro\u0219at.Adaug\u0103 untul rece f\u0103r\u0103 lactoz\u0103 \u0219i ciocolata neagr\u0103 tocat\u0103 m\u0103runt.Amestec\u0103 p\u00e2n\u0103 c\u00e2nd ciocolata se tope\u0219te complet, iar crema devine lucioas\u0103 \u0219i fin\u0103.Op\u021bional, mixeaz\u0103 scurt cu un blender vertical pentru a ob\u021bine o textur\u0103 ultra-fin\u0103 \u0219i catifelat\u0103.Transfer\u0103 crema \u00eentr-un bol curat.Acoper\u0103 direct suprafa\u021ba cremei cu folie alimentar\u0103 (\u00een contact), pentru a preveni formarea pojghi\u021bei.Las\u0103 crema de patiserie s\u0103 se r\u0103ceasc\u0103 la temperatura camerei \u00eenainte de a o pune la frigider.Las-o la rece p\u00e2n\u0103 se \u00eent\u0103re\u0219te \u0219i cap\u0103t\u0103 consisten\u021ba dorit\u0103.Folose\u0219te-o apoi pentru a umple produse de patiserie (eclere, choux-uri) sau savureaz-o ca atare.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168989","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=168989"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168989\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/164986"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=168989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=168989"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=168989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}