{"id":1007,"date":"2016-10-26T16:33:38","date_gmt":"2016-10-26T14:33:38","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=1007"},"modified":"2016-11-20T21:21:25","modified_gmt":"2016-11-20T20:21:25","slug":"labricotier","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/labricotier\/","title":{"rendered":"L&rsquo;abricotier"},"content":{"rendered":"<p>Pain de g\u00eane, mettre la p\u00e2te d&rsquo;amande au robot coupe et ajouter graduellement les \u0153ufs puis une fois le m\u00e9lange homog\u00e8ne mettre la farine pr\u00e9alablement m\u00e9langer avec la levure chimique, puis le beurre fondue couler en cadre cuire \u00e0 175degres pendant 12 minutes d\u00e9taill\u00e9 avec l&#8217;emporte Piece num\u00e9ro 5<br \/>\nPour le confit d&rsquo;abricot faire bouillir la pur\u00e9e avec le sucre et le jus de citron puis ajouter la g\u00e9latine en dehors du feu mouler dans les flexipan de 4cm mettre au surg\u00e9lateur<br \/>\nMousse au lait d&rsquo;amande mettre le lait la cr\u00e8me la p\u00e2te d&rsquo;amande dans une casserole faire bouillir puis ajouter les jaune blanchit avec le sucre cuire \u00e0 84degres stopper la cuisson dans de l&rsquo;eau froide puis ajouter la g\u00e9latine l&rsquo;amareto puis la cr\u00e8me monter une fois que le m\u00e9lange atteind les 30-35 degr\u00e9s couler 25gr dans les moules stone puis 2 minute au cong\u00e9lateur pour \u00e9viter le risque que l&rsquo;insert tombe au fond du moule puis ajouter l&rsquo;insert abricot puis remettre 15 gr de mousse et puis finir par le disque de 5 cm de diam\u00e8tre de biscuit et le poser sur un disque de 7cm de p\u00e2tes sucr\u00e9e cuit sur silpain a150degres afin d&rsquo;avoir une coloration uniforme<br \/>\nPour le gla\u00e7age, glacer avec le gla\u00e7age neutre de chez bellouet puis mettre 400gr d&rsquo;eau 50gr d&rsquo;eau et de l&rsquo;Oxide de titane chauffer \u00e0 70 degr\u00e9 et l&rsquo;applique aussit\u00f4t \u00e0 la palette<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pain de g\u00eane, mettre la p\u00e2te d&rsquo;amande au robot coupe et ajouter graduellement les \u0153ufs puis une fois le m\u00e9lange homog\u00e8ne mettre la farine pr\u00e9alablement m\u00e9langer avec la levure chimique, puis le beurre fondue couler en cadre cuire \u00e0 175degres pendant 12 minutes d\u00e9taill\u00e9 avec l&#8217;emporte Piece num\u00e9ro 5 Pour le confit d&rsquo;abricot faire bouillir [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":1008,"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":"<img alt='' src='https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/avatars\/9\/5ee2d72b19001-bpfull.png' srcset='https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/avatars\/9\/5ee2d72b19001-bpfull.png 2x' class='avatar avatar-200 photo' height='200' width='200' loading='lazy' decoding='async'\/>","author_avatar_url":"https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/avatars\/9\/5ee2d72b19001-bpfull.png","comment_count":0,"post_likes":0,"post_views":0},"tpgb_post_category":{"category":"<a href=\"https:\/\/www.patissiersdanslemonde.fr\/category\/recettes\/\" alt=\"Recettes\" class=\"category-recettes\">Recettes<\/a> 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