{"id":2182,"date":"2020-12-15T18:00:41","date_gmt":"2020-12-15T21:00:41","guid":{"rendered":"https:\/\/loja.divinacereja.com.br\/?p=2182"},"modified":"2020-12-16T10:40:45","modified_gmt":"2020-12-16T13:40:45","slug":"rabanada-de-chocolate-com-creme-ingles","status":"publish","type":"post","link":"https:\/\/loja.divinacereja.com.br\/es_MX\/rabanada-de-chocolate-com-creme-ingles\/","title":{"rendered":"Rabanada de Chocolate com Creme Ingl\u00eas"},"content":{"rendered":"<p><strong>INGREDIENTES (Massa)<\/strong><\/p>\n<p>\u2022 100g de creme de leite<br \/>\n<a href=\"https:\/\/loja.divinacereja.com.br\/es_MX\/producto\/chocolate-belga-callets-amargo-811-54-5-cacau-gotas-400g-callebaut\/\">\u2022 100g de chocolate amargo Callebaut 811 54,5%<\/a><br \/>\n\u2022 5 p\u00e3es franceses amanhecidos<br \/>\n\u2022 200ml de leite<br \/>\n\u2022 3 ovos<br \/>\n\u2022 200g de leite condensado<br \/>\n\u2022 1l de \u00f3leo<br \/>\n\u2022 200g de a\u00e7\u00facar refinado<br \/>\n\u2022 20g de canela em p\u00f3<\/p>\n<p><strong>Preparo Massa (Massa)<\/strong><\/p>\n<p><span class=\"fontstyle0\">1. Em um recipiente, derreta o chocolate com o creme de leite.<br \/>\n2. Adicione o leite, ovos e leite condensado. Reserve.<br \/>\n3. Corte os p\u00e3es em fatias e passe-as rapidamente pelo l\u00edquido reservado e frite em \u00f3leo at\u00e9 dourar.<br \/>\n4. Misture o a\u00e7\u00facar com a canela e envolva as rabanadas nessa mistura.<\/span><\/p>\n<p><strong>INGREDIENTES (Creme)<\/strong><\/p>\n<p><span class=\"fontstyle0\">\u2022 100ml de creme de leite fresco<br \/>\n\u2022 100ml de leite integral<br \/>\n\u2022 40g de gemas<br \/>\n\u2022 20g de a\u00e7\u00facar refinado<br \/>\n\u2022 3ml de extrato de baunilha<br \/>\n<a href=\"https:\/\/loja.divinacereja.com.br\/es_MX\/producto\/chocolate-belga-callets-amargo-70-30-38-70-5-cacau-gotas-400g-callebaut\/\">\u2022 40g de chocolate amargo Callebaut 70-30-38 70,5%<\/a><\/span><\/p>\n<p><strong>PREPARO (Creme)<\/strong><\/p>\n<p><span class=\"fontstyle0\">1. Em uma panela, ferva 100ml de creme de leite fresco com o leite.<br \/>\n2. \u00c0 parte, bata bem as gemas com o a\u00e7\u00facar at\u00e9 obter uma mistura esbranqui\u00e7ada e fofa.<br \/>\n3. Fa\u00e7a a temperagem das gemas despejando o leite quente por cima, mexendo sempre.<br \/>\n4. Volte ao fogo baixo, mexendo at\u00e9 engrossar. Cuidado para n\u00e3o deixar ferver, pois o creme pode talhar.<br \/>\n5. Verta o creme sobre o chocolate e mexa para homogeneizar e ent\u00e3o passe por uma peneira.<br \/>\n6. Reserve<\/span><\/p>\n<p>Fonte Receita: <strong>Barry Callebaut<\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>INGREDIENTES (Massa) \u2022 100g de creme de leite \u2022 100g de chocolate amargo Callebaut 811 54,5% \u2022 5 p\u00e3es franceses amanhecidos \u2022 200ml de leite \u2022 3 ovos \u2022 200g de leite condensado \u2022 1l de \u00f3leo \u2022 200g de a\u00e7\u00facar refinado \u2022 20g de canela em p\u00f3 Preparo Massa (Massa) 1. Em um recipiente, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2183,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"_joinchat":[],"footnotes":"","jetpack_post_was_ever_published":false},"categories":[358],"tags":[495,360,555,556,554],"class_list":["post-2182","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receitas","tag-callebaut","tag-chocolate","tag-creme","tag-ingles","tag-rabanada"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Rabanada de Chocolate com Creme Ingl\u00eas<\/title>\n<meta name=\"description\" content=\"Uma Divina 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