{"id":1037,"date":"2016-10-26T16:33:35","date_gmt":"2016-10-26T14:33:35","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=1037"},"modified":"2016-11-20T18:51:44","modified_gmt":"2016-11-20T17:51:44","slug":"tropique","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/tropique\/","title":{"rendered":"Tropique"},"content":{"rendered":"Biscuit citron vert:
\nMonter tout les ingr\u00e9dients ensemble au batteur avec le fouet.
\nMonter le tout \u00e0 la texture ruban.
\n\u00c9taler en Silpat \u00e0 1150 gr de biscuit.
\nCuire 7 minutes \u00e0 180\u00b0.<\/p>\n
Croustillant citron vert\/noix de coco:
\nFaire un sirop avec l’eau et le sucre.
\nM\u00e9langer la noix de coco r\u00e2p\u00e9e, la feuilletine et le sirop.
\nCuire au four \u00e0 180\u00b0 jusqu’\u00e0 coloration.
\nLaisser refroidir et m\u00e9langer avec le chocolat fondu et les zestes.
\n\u00c9taler sur le biscuit \u00e0 la spatule.<\/p>\n
Confit exotique:
\nChauffer les pur\u00e9es, la cassonade et le glucose \u00e0 40\u00b0.
\nRajouter le sucre m\u00e9langer avec la pectine NH.
\nDonner une \u00e9bullition et cuire 2 minutes.
\nRajouter la pur\u00e9e de citron vert.
\nCadrer.<\/p>\n
Cr\u00e9meux passion\/mangue\u00a0:
\nChauffer les pur\u00e9es.
\nM\u00e9langer les \u0153ufs, les jaunes d\u2019\u0153ufs et le sucre.
\nM\u00e9langer tout ensemble et cuire au bouillon.
\nRajouter la g\u00e9latine.
\nA 40\u00b0, rajouter le beurre et mixer.<\/p>\n
Mousse noix de coco:
\nFaire un sirop \u00e0 121\u00b0 avec la grosse quantit\u00e9 de sucre.
\nVerser sur les blancs pr\u00e9alablement monter avec le reste du sucre.
\nFaire fondre la g\u00e9latine et verser sur la pur\u00e9e de coco ti\u00e8de.
\nLaisser refroidir le m\u00e9lange et rajouter la meringue puis la cr\u00e8me.<\/p>\n
Velours blanc:
\nChauffer \u00e0 40\u00b0 et mixer.
\nPasser un coup de pistolet sur entremet gel\u00e9.<\/p>\n
Gla\u00e7age orange:
\nCuire l’eau, le sucre et le glucose \u00e0 103\u00b0.
\nRajouter le lait puis verser sur le chocolat.
\nRajouter la g\u00e9latine et mixer et colorer.
\nR\u00e9server 24 heures \u00e0 4\u00b0
\nUtiliser au cornet \u00e0 28\u00b0.<\/p>\n","protected":false},"excerpt":{"rendered":"
Biscuit citron vert: Monter tout les ingr\u00e9dients ensemble au batteur avec le fouet. Monter le tout \u00e0 la texture ruban. \u00c9taler en Silpat \u00e0 1150 gr de biscuit. Cuire 7 minutes \u00e0 180\u00b0. Croustillant citron vert\/noix de coco: Faire un sirop avec l’eau et le sucre. M\u00e9langer la noix de coco r\u00e2p\u00e9e, la feuilletine et […]<\/p>\n","protected":false},"author":9,"featured_media":1038,"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> "},"_links":{"self":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/posts\/1037","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/comments?post=1037"}],"version-history":[{"count":0,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/posts\/1037\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/media\/1038"}],"wp:attachment":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/media?parent=1037"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/categories?post=1037"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/tags?post=1037"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}