{"id":1016,"date":"2016-10-26T16:33:37","date_gmt":"2016-10-26T14:33:37","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=1016"},"modified":"2016-11-20T21:15:44","modified_gmt":"2016-11-20T20:15:44","slug":"plum","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/plum\/","title":{"rendered":"Plum’"},"content":{"rendered":"

Breton sarrasin:
\nCr\u00e9mer beurre, sucre et poudre d\u2019amandes
\nAjouter les farines et la fleur de sel
\nAjouter le jaune d\u2019\u0153uf
\nAbaisser \u00e0 3mm, d\u00e9tailler \u00e0 6,5 cm de diam\u00e8tre
\nCuire \u00e0 170\u00b0C<\/p>\n

Mousse g\u00e9lifi\u00e9e prune:
\nFaire bouillir un quart de la pur\u00e9e et le sucre
\nIncorporer la g\u00e9latine, puis le reste de la pur\u00e9e et le citron
\nMonter au fouet jusqu\u2019\u00e0 consistance mousseuse
\nPocher dans des cercles, \u00e9vider le centre et bloquer au froid
\nUne fois bloqu\u00e9 emporte-pi\u00e8cer le centre pour un rendu plus net
\nPlacer sur le disque de biscuit breton
\n(Possibilit\u00e9 de r\u00e9injecter les chutes dans la guimauve ou de les utiliser pour le d\u00e9cor \u00e0 la place de la guimauve)<\/p>\n

Confit de prune:
\nCouper les prunes en morceaux, les mettre dans un gastro
\nNapper de miel, r\u00f4tir \u00e0 180\u00b0C 20 minutes
\nMixer
\nUne fois refroidit pocher le confit au c\u0153ur de la mousse g\u00e9lifi\u00e9e<\/p>\n

Cr\u00e8me mascarpone orange:
\nFaire bouillir une partie de la cr\u00e8me avec la vanille
\nIncorporer la g\u00e9latine
\nMonter le fromage frais, la cr\u00e8me, la cr\u00e8me infus\u00e9e g\u00e9lifi\u00e9e, le sucre, le mascarpone et les zestes
\nPocher sur le confit<\/p>\n

Gla\u00e7age prune:
\nChauffer la pur\u00e9e, l\u2019eau, le premier sucre et le glucose
\nAjouter la pectine et le second sucre \u00e0 40\u00b0C
\nFaire bouillir
\nGlacer le centre du g\u00e2teau<\/p>\n

Cuir de prune:
\nFaire chauffer la pur\u00e9e, ajouter sucre et pectine \u00e0 40\u00b0C
\nFaire bouillir 5min
\nAvec une spatule, \u00e9taler finement le m\u00e9lange sur un silpat
\nEnfourner pour 4h \u00e0 50\u00b0C<\/p>\n

Guimauve orange:
\nR\u00e9aliser un sirop \u00e0 110\u00b0C avec le sucre, l\u2019eau, la trimoline, les zestes
\nVerser sur la seconde pes\u00e9e de trimoline
\nMonter au fouet jusqu\u2019\u00e0 consistance voulue
\nApr\u00e8s repos d\u00e9tailler des cubes
\nLes enrober de gla\u00e7age \u00e0 la prune<\/p>\n

D\u00e9couper des lani\u00e8res de cuir de prune et les placer autour du g\u00e2teau. Finir de d\u00e9corer avec les guimauves.
\nIl est aussi possible de pr\u00e9parer la mousse et le coeur confit\/cr\u00e8me mascarpone orange et de congeler le tout, et de d\u00e9poser sur le biscuit et finir la d\u00e9coration au dernier moment.<\/p>\n","protected":false},"excerpt":{"rendered":"

Breton sarrasin: Cr\u00e9mer beurre, sucre et poudre d\u2019amandes Ajouter les farines et la fleur de sel Ajouter le jaune d\u2019\u0153uf Abaisser \u00e0 3mm, d\u00e9tailler \u00e0 6,5 cm de diam\u00e8tre Cuire \u00e0 170\u00b0C Mousse g\u00e9lifi\u00e9e prune: Faire bouillir un quart de la pur\u00e9e et le sucre Incorporer la g\u00e9latine, puis le reste de la pur\u00e9e et […]<\/p>\n","protected":false},"author":9,"featured_media":1017,"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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