{"id":1025,"date":"2016-10-26T16:33:37","date_gmt":"2016-10-26T14:33:37","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=1025"},"modified":"2016-11-20T21:19:42","modified_gmt":"2016-11-20T20:19:42","slug":"le-soleil-dorient","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/le-soleil-dorient\/","title":{"rendered":"Le soleil d’orient"},"content":{"rendered":"Compot\u00e9e framboise :
\nEtapes :
\n\uf0a7 Faire chauffer pur\u00e9e de framboise dans une casserole.
\n\uf0a7 Lorsque la pur\u00e9e atteint 40\u00b0C environ, ajouter le sucre et la pectine pr\u00e9alablement m\u00e9lang\u00e9es ensemble.
\n\uf0a7 Porter \u00e0 \u00e9bullition une minute
\n\uf0a7 Couler dans un cadre 15*15 puis mettre au froid n\u00e9gatif.<\/p>\n
Cr\u00e9meux Jasmin :<\/p>\n
Etapes :
\n\uf0a7 Porter \u00e0 \u00e9bullition la cr\u00e8me puis stopper la cuisson et faire infuser les fleurs de Jasmin 30min.
\n\uf0a7 Pendant ce temps hydrater la g\u00e9latine
\n\uf0a7 M\u00e9langer jaunes + sucre
\n\uf0a7 Passer la cr\u00e8me au chinois puis ajouter le m\u00e9lange jaunes + sucres et faire cuire jusque 83\u00b0C
\n\uf0a7 Ajouter la g\u00e9latine puis couler dans le cadre 15*15.
\n\uf0a7 Nous d\u00e9couperons par la suite des inserts de 3cm*3cm
\nMousse chocolat :<\/p>\n
Etapes :
\n\uf0a7 Faire fondre le chocolat au bain marie
\n\uf0a7 Pendant ce temps r\u00e9aliser une cr\u00e8me anglaise avec le jaunes + le sucre + le lait + 112g de cr\u00e8me. Cuire jusque 83\u00b0C
\n\uf0a7 R\u00e9aliser une \u00e9mulsion en 3 fois avec la cr\u00e8me anglaise sur le chocolat.
\n\uf0a7 Lorsque le m\u00e9lange atteint 45\u00b0C
\n\uf0a7 Ajouter les 338g de cr\u00e8me restante (cr\u00e8me mont\u00e9e pas trop ferme)
\n\uf0a7 Remplir \u00bd de votre moule \u00f858mm. D\u00e9poser un insert dans chaque demi sph\u00e8re puis compl\u00e9ter jusqu\u2019en haut. Congeler.<\/p>\n
Biscuit chocolat<\/p>\n
Etapes :
\n\uf0a7 Faire fondre au bain marie le chocolat + beurre
\n\uf0a7 M\u00e9langer au robot les \u0153ufs + miel + sucre.
\n\uf0a7 Ajouter les poudres tamis\u00e9es. M\u00e9langer de nouveau puis ajouter la cr\u00e8me et enfin le beurre + chocolat
\n\uf0a7 Cuire sur plaque 1cm pendant 25\/30 min \u00e0 150\u00b0C
\n\uf0a7 Laisser refroidir puis d\u00e9couper les formes souhait\u00e9es.<\/p>\n
Streusel chocolat fruits secs. :<\/p>\n
Etapes :
\n\uf0a7 M\u00e9langer \u00e0 la feuille tous les ingr\u00e9dients sauf les noix.
\n\uf0a7 Lorsque le m\u00e9lange est amalgam\u00e9 stopper.
\n\uf0a7 Mettre au frais 20min environ
\n\uf0a7 Etaler sur une plaque puis cuire 10\/15 min \u00e0 160\u00b0C
\n\uf0a7 Laisser refroidir puis ajouter les cerneaux de noix et 20g de chocolat au lait fondu.
\n\uf0a7 D\u00e9poser ce m\u00e9lange dans des emportes pi\u00e8ces de 4*4cm puis laisser prendre au froid.<\/p>\n
Gla\u00e7age miroir chocolat :<\/p>\n
Etapes :
\n\uf0a7 Hydrater la g\u00e9latine.
\n\uf0a7 Chauffer \u00e0 103 \u00b0C l\u2019eau + sucre + sirop de glucose.
\n\uf0a7 Verser le tout sur le chocolat + lait concentr\u00e9 + g\u00e9latine.
\n\uf0a7 Emulsionner au mixeur plongeant puis laisser au reois 24h
\n\uf0a7 Le lendemain chauffer le gla\u00e7age \u00e0 35\u00b0C puis glacer.<\/p>\n
Finition :
\nD\u00e9mouler vos boule entremet puis les glacer au gla\u00e7age miroir ou les floquer au pulv\u00e9risateur (m\u00e9lange 50\/50 beurre de cacao et chocolat au lait utiliser \u00e0 40\u00b0C\u00b0
\nPlacer une pi\u00e8ce de streusel sur chaque biscuit et vos boules dessus.
\nD\u00e9corer d\u2019une opaline chocolat noir (fondant blanc + glucose chauffer \u00e0 160\u00b0C puis ajout de chocolat noir. Liasser durcir sur plaque puis mixer et cuire cette poudre au four \u00e0 140\u00b0C pendant quelques minutes.)<\/p>\n","protected":false},"excerpt":{"rendered":"
Compot\u00e9e framboise : Etapes : \uf0a7 Faire chauffer pur\u00e9e de framboise dans une casserole. \uf0a7 Lorsque la pur\u00e9e atteint 40\u00b0C environ, ajouter le sucre et la pectine pr\u00e9alablement m\u00e9lang\u00e9es ensemble. \uf0a7 Porter \u00e0 \u00e9bullition une minute \uf0a7 Couler dans un cadre 15*15 puis mettre au froid n\u00e9gatif. Cr\u00e9meux Jasmin : Etapes : \uf0a7 Porter \u00e0 […]<\/p>\n","protected":false},"author":9,"featured_media":1026,"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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