{"id":1028,"date":"2016-10-26T16:33:36","date_gmt":"2016-10-26T14:33:36","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=1028"},"modified":"2016-11-20T18:52:18","modified_gmt":"2016-11-20T17:52:18","slug":"blanc-agrume","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/blanc-agrume\/","title":{"rendered":"Blanc agrume"},"content":{"rendered":"P\u00e2te sabl\u00e9e Dans la cuve du batteur sabler la farine ,la poudre d’amande ,la fleur de sel ,les zestes d’agrumes avec le beurre une fois le sablage r\u00e9aliser incorporer le sucre et l\u2019\u0153uf ,terminer le p\u00e9trissage puis r\u00e9server au froid. Foncer des cercle a tarte individuel de 8 cm de diam\u00e8tre.<\/p>\n
Meringue fran\u00e7aise Monter les blanc d\u2019\u0153uf en incorporant progressivement le sucre ,terminer par le colorant vert. Pocher la meringue en petite goutte sur silpat ,cuire les meringue a 100\u00b0C environ 1 heure.
\nGla\u00e7age blanc Cuire le sucre ,l’eau et le glucose a 103\u00b0C verser le sirop sur les lait concentr\u00e9e puis incorporer la couverture blanche et l’oxyde de titane. Mixer cette pr\u00e9paration puis r\u00e9server.*<\/p>\n
Cr\u00e8me citron Dans un cul de poule blanchir les \u0153uf avec le sucre et la poudre a flan ,incorporer a cette pr\u00e9paration le jus de citron ,les zestes ,et le beurre cuire cette appareil au bain marie en fin de cuisson incorporer la g\u00e9latine. R\u00e9server au froid foisonner l\u00e9g\u00e8rement avant montage.<\/p>\n
Mousse blanche au agrume Dans une casserole chauffer la cr\u00e8me avec les zestes d’agrumes ,laisser infuser environ 30 minute a temp\u00e9rature ambiante puis r\u00e9server au froid. Apr\u00e8s refroidissement chinoiser la pr\u00e9paration puis mont\u00e9e 300 g de cr\u00e8me au batteur. Faire fondre la couverture puis incorporer la cr\u00e8me mont\u00e9e pocher la mousse dans des demi sph\u00e8re de 5 cm de diam\u00e8tre silkomart.<\/p>\n
D\u00e9cor Dans un petit r\u00e9cipient mettre quelque amande effil\u00e9e et de la poudre argent\u00e9e filmer puis m\u00e9langer l\u00e9g\u00e8rement.<\/p>\n
Montage Dans les fond de tarte cuit a blanc pocher la cr\u00e8me citron l\u00e9g\u00e8rement foisonner puis lisser ,glac\u00e9e les d\u00f4me de mousse avec le gla\u00e7age blanc puis disposer ce d\u00f4me sur la cr\u00e8me citron. Disposer les petite meringue autour du d\u00f4me, disposer une amande dor\u00e9e ainsi que quelque zeste de citron et d’orange sur le d\u00f4me.<\/p>\n","protected":false},"excerpt":{"rendered":"
P\u00e2te sabl\u00e9e Dans la cuve du batteur sabler la farine ,la poudre d’amande ,la fleur de sel ,les zestes d’agrumes avec le beurre une fois le sablage r\u00e9aliser incorporer le sucre et l\u2019\u0153uf ,terminer le p\u00e9trissage puis r\u00e9server au froid. Foncer des cercle a tarte individuel de 8 cm de diam\u00e8tre. Meringue fran\u00e7aise Monter les […]<\/p>\n","protected":false},"author":9,"featured_media":1029,"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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