{"id":1013,"date":"2016-10-26T16:33:37","date_gmt":"2016-10-26T14:33:37","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=1013"},"modified":"2016-11-20T21:15:24","modified_gmt":"2016-11-20T20:15:24","slug":"le-roussillon","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/le-roussillon\/","title":{"rendered":"Le ROUSSILLON"},"content":{"rendered":"

Biscuit Dacquois
\nMonter les blancs d\u2019\u0153uf,
\nincorporer la poudre d\u2019amande,
\nle sucre glace et la farine tamis\u00e9e,
\n\u00c9taler sur plaque 40*60cm,
\nCuire 15 min \u00e0 180\u00b0C
\nCroustillant riz souffl\u00e9:
\nFaire fondre le chocolat avec l\u2019huile
\nIncorporer le riz souffl\u00e9, et \u00e9taler sur biscuit dacquois<\/p>\n

Biscuit pistache :
\nFaire monter au batteur avec le fouet
\nLe sucre glace, poudre d\u2019amande, \u0153ufs,
\nJaunes, beurre, f\u00e9cule et p\u00e2te de pistache.
\nPuis incorporer les blancs d\u2019\u0153ufs mont\u00e9s avec le sucre glace.
\nEtaler sur plaque 40*60cm,
\nCuire 20 min \u00e0 200\u00b0C<\/p>\n

Bavaroise F\u00e8ves de Tonka :
\nFaire une anglaise avec le lait,
\nLes jaunes et le sucre cuit \u00e0 83\u00b0C
\nR\u00e2per la f\u00e8ve de Tonka,
\nIncorporer la g\u00e9latine.
\nA 35\u00b0C incorporer la cr\u00e8me mont\u00e9e<\/p>\n

Cr\u00e9meux Abricot Romarin :
\nFaire infuser la branche de romarin
\npendant 15 min dans la pur\u00e9e
\nPuis la retirer
\nFaire cuire comme une anglaise la pulpe,
\nLes jaunes, les \u0153ufs, le sucre \u00e0 83\u00b0C
\nMixer le tout avec le beurre
\nEt couler sur un disque de biscuit pistache en insert<\/p>\n

Gla\u00e7age Miroir orange :
\nDans une casserole,
\nFaire cuire \u00e0 103\u00b0C l\u2019eau, le sucre, et le glucose.
\nVerser le sirop cuit sur le lait concentr\u00e9, le chocolat
\nEt le colorant
\nIncorporer la g\u00e9latine puis mixer.
\nR\u00e9server au r\u00e9frig\u00e9rateur
\nLe lendemain faire chauffer le gla\u00e7age \u00e0 40\u00b0C
\nEt l\u2019utiliser \u00e0 30\/35\u00b0C<\/p>\n","protected":false},"excerpt":{"rendered":"

Biscuit Dacquois Monter les blancs d\u2019\u0153uf, incorporer la poudre d\u2019amande, le sucre glace et la farine tamis\u00e9e, \u00c9taler sur plaque 40*60cm, Cuire 15 min \u00e0 180\u00b0C Croustillant riz souffl\u00e9: Faire fondre le chocolat avec l\u2019huile Incorporer le riz souffl\u00e9, et \u00e9taler sur biscuit dacquois Biscuit pistache : Faire monter au batteur avec le fouet Le […]<\/p>\n","protected":false},"author":9,"featured_media":1014,"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":"","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":"Recettes<\/a> 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