{"id":1034,"date":"2016-10-26T16:33:36","date_gmt":"2016-10-26T14:33:36","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=1034"},"modified":"2016-11-20T18:55:20","modified_gmt":"2016-11-20T17:55:20","slug":"le-croqcara-passion","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/le-croqcara-passion\/","title":{"rendered":"le croq’cara passion"},"content":{"rendered":"Shortbread sal\u00e9
\nAu batteur, m\u00e9langer tout les ingr\u00e9dients \u00e0 la feuille jusqu’\u00e0 l’obtention d’une p\u00e2te.
\n\u00c9taler entre deux feuille cuisson \u00e0 3 millim\u00e8tre d’\u00e9paisseur.
\nStocker au r\u00e9frig\u00e9rateur
\nD\u00e9tailler un cercle de 20 cm de diam\u00e8tre
\nCuire sur silpain , \u00e0 170\u00b0c pendant 12 minutes.<\/p>\n
biscuit caramel
\nR\u00e9aliser un caramel \u00e0 sec, couleur ambr\u00e9, d\u00e9cuire avec le beurre et l’eau chaude
\nAjouter la poudre d’amande, laisser refroidir
\nMonter les blancs avec le sucre inverti
\nIncorporer les jaunes dans la 1\u00e8re pr\u00e9paration puis amener les blancs meringu\u00e9s et la farine.
\n\u00c9taler sur plaque et cuire \u00e0 175\u00b0c pendant 12 minutes.Biscuit caramel<\/p>\n
Cr\u00e9meux passion
\nCuire \u00e0 85\u00b0c le m\u00e9lange pur\u00e9e, jaune,\u0153ufs,sucre
\nAmener la g\u00e9latine hydrater et fondue
\nAmener le beurre \u00e0 35\u00b0c, mixer
\nCouler dans un cercle de 16cm de diam\u00e8tre
\nbloquer au surg\u00e9lateur<\/p>\n
compot\u00e9e pomme tatin
\nCouper les pommes en cube
\nR\u00e9aliser un caramel \u00e0 sec avec le sucre,couleur ambr\u00e9
\nD\u00e9cuire avec le beurre
\nAmener les pommes en cubes et la demi gousse de vanille
\nlaisser compot\u00e9e quelques minutes
\nAmener la g\u00e9latine hydrat\u00e9e et fondue
\nCouler sur le cr\u00e9meux passion
\nRemettre le tout au surg\u00e9lateur<\/p>\n
Mousse caramel
\nR\u00e9aliser le caramel couleur ambr\u00e9 avec glucose,sucre
\nD\u00e9cuire avec la cr\u00e8me chauff\u00e9e et le beurre
\nReporter \u00e0 \u00e9bullition, mixer et laisser refroidir \u00e0 30\u00b0c
\nCuire \u00e0 85\u00b0c les jaune, le sirop puis mettre \u00e0 monter au batteur jusqu\u2019\u00e0 refroidissement complet
\nIncorporer la g\u00e9latine hydrat\u00e9e et fondue dans le caramel
\nAmener le caramel dans la p\u00e2te \u00e0 bombe puis la cr\u00e8me semi-mont\u00e9e en 3 fois.<\/p>\n
Gla\u00e7age passion caramel (r\u00e9aliser la veille)
\nR\u00e9aliser le caramel \u00e0 sec avec le sucre (170\u00b0c) et d\u00e9cuire avec la cr\u00e8me
\nChauffer le jus, le sucre, le glucose \u00e0 103\u00b0c, verser sur le caramel et le chocolat blanc et mixer
\nAmener la g\u00e9latine hydrat\u00e9 et fondue
\nAjouter le nappage neutre et l’huile d’olive,mixer sans incorporer de bulle d’air
\nLaisser reposer au r\u00e9frig\u00e9rateur 24h avant utilisation
\nTemp\u00e9rature d’utilisation 35-40\u00b0c<\/p>\n","protected":false},"excerpt":{"rendered":"
Shortbread sal\u00e9 Au batteur, m\u00e9langer tout les ingr\u00e9dients \u00e0 la feuille jusqu’\u00e0 l’obtention d’une p\u00e2te. \u00c9taler entre deux feuille cuisson \u00e0 3 millim\u00e8tre d’\u00e9paisseur. Stocker au r\u00e9frig\u00e9rateur D\u00e9tailler un cercle de 20 cm de diam\u00e8tre Cuire sur silpain , \u00e0 170\u00b0c pendant 12 minutes. biscuit caramel R\u00e9aliser un caramel \u00e0 sec, couleur ambr\u00e9, d\u00e9cuire avec […]<\/p>\n","protected":false},"author":9,"featured_media":1035,"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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