{"id":1001,"date":"2016-10-26T16:33:38","date_gmt":"2016-10-26T14:33:38","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=1001"},"modified":"2016-11-20T21:21:01","modified_gmt":"2016-11-20T20:21:01","slug":"la-fleur-d-amlou","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/la-fleur-d-amlou\/","title":{"rendered":"La fleur d amlou"},"content":{"rendered":"(Biscuit citron gingembre )
\n.blanchir au batteur et a la feulle la pate d amande crue d\u00e8tendu peu a peu les blanc d oeufs liquide et le sucre inverti . Une fois le melange l\u00e8g\u00e8rement blanchi et parfaitement laisse ajouter l huile d argan puis faire monter 10 mn etaler et le cuir 15 mn a 170 dogre\u00e8<\/p>\n
(Croustillant noisette au huile d argan )<\/p>\n
.mettre les noisettes concass\u00e8 au four pour faire torrifier a 170 dogre\u00e8 . Apres dans une cassrole mettre le confiture de lait bien caramalis\u00e8 et le sucre et huile d argan a chauffer puis ajouter les noisette torrifier et concass\u00e8 a le melange dans la cassrole et dresser de facon reguilier en cercle 16 cm et reserver en celule<\/p>\n
(Bavarois chocolat coeur de guanaja )
\n.faire fondre la gelatine dans la creme anglais puis ajouter la creme anglais sur le chocolat fondu apres verifier que le melange soit a 35 dogre\u00e8 incorper la creme mentee mousseuse melanger a la maryse au la corne<\/p>\n
(Cremeux amlou )
\n.faire chauffer les 50 g de creme et y ajouter la gelatine verser se melange sur amlou emelsioner bien ajouter la deuxieme creme et le melanger dans un batteur a la feulle pour l aperaille doit etre epais .rechauffer avant de couler au cercle<\/p>\n
(Glacage chocolat jivara lacte\u00e8 rouge )
\n.faire un sirop avec le sucre et glucose et l eau apres l ebulition ajouter le pectin nh plus 20g de sucre melanger bien et porter a l ebulition en 2 eme fois puis rajouter a le chocolat et huile d argan et fait mixer le glacage et mettre au froid<\/p>\n
(Les etages de mon gateu )
\n1.biscuit citron gingembre chabloner
\n2.croustillant noisette
\n3.cremeux amlou
\n4.bavarois chocolat coeur de guanaja
\n5.glacage de jivra lactee rouge
\n6. Decor sucre isomalt
\n7.perle chocolat crauqent d or\u00e8<\/p>\n","protected":false},"excerpt":{"rendered":"
(Biscuit citron gingembre ) .blanchir au batteur et a la feulle la pate d amande crue d\u00e8tendu peu a peu les blanc d oeufs liquide et le sucre inverti . Une fois le melange l\u00e8g\u00e8rement blanchi et parfaitement laisse ajouter l huile d argan puis faire monter 10 mn etaler et le cuir 15 mn […]<\/p>\n","protected":false},"author":9,"featured_media":1002,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tpgb_global_settings":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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octobre 2016","get_modified_date":"20 novembre 2016","category_list":{"category":[{"term_id":17,"name":"Recettes","slug":"recettes","term_group":0,"term_taxonomy_id":17,"taxonomy":"category","description":"","parent":0,"count":156,"filter":"raw"}],"post_tag":false,"post_format":false},"author_name":"S\u00e9bastien Lagrue","author_url":"https:\/\/www.patissiersdanslemonde.fr\/author\/seb65\/","author_email":"lagrue.sebastien@gmail.com","author_website":"http:\/\/www.boulangerie-lagrue.com","author_description":"Artisan Boulanger-P\u00e2tissier dans les Hautes Pyr\u00e9n\u00e9es \u00e0 Argel\u00e8s-Gazost depuis plus de 28 ans, champion du monde de la chocolatine ,\u00e0 la t\u00eate du belle \u00e9quipe de 10 personnes qui au quotidien partage au mieux leur passion du m\u00e9tier.j'ai fait mes \u00e9tudes du m\u00e9tier au sein de l'\u00e9cole de boulangerie-p\u00e2tisserie de Rouen qui pour les plus anciens qui auront connus \u00e9tait rue d'Herbouville partag\u00e9 avec les \u00e9tablissement de l'INBP autrefois,apr\u00e8s de nombreux stages en France ,j'ai d\u00e9cid\u00e9 de reprendre avec ma femme Sophie \u00e9galement boulang\u00e8re p\u00e2tissi\u00e8re de m\u00e9tier la boulangerie p\u00e2tisserie de sa famille cr\u00e9\u00e9 par son grand p\u00e8re en mai 1949 aujourd'hui nous nous effor\u00e7ons de mener au mieux cet h\u00e9ritage qui aujourd'hui est renforc\u00e9 par nos 2 fils \u00e9galement dans ce beau m\u00e9tier .","author_facebook":"","author_twitter":"","author_instagram":"","author_role":{"12":"administrator","13":"bbp_keymaster"},"author_firstname":"S\u00e9bastien","author_lastname":"Lagrue","user_login":"sebastien.sophie65","author_avatar":"
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