{"id":10418,"date":"2024-08-24T19:43:29","date_gmt":"2024-08-24T17:43:29","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10418"},"modified":"2024-08-24T19:43:29","modified_gmt":"2024-08-24T17:43:29","slug":"__trashed-5","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/__trashed-5\/","title":{"rendered":"La Garriga"},"content":{"rendered":"

Pralin\u00e9 amande romarin :
\nTorr\u00e9fier les amandes enti\u00e8res avec le romarin
\nR\u00e9aliser un caramel cuit \u00e0 180\u00b0c
\nVerser le caramel sur les amandes
\nLaisser refroidir et mixer au robot-coupe en deux fois jusqu’\u00e0 l’obtention d’une p\u00e2te l\u00e9g\u00e8rement granuleuse.<\/p>\n

Masse du cake :
\nR\u00e9aliser un beurre noisette
\nM\u00e9langer la poudre d’amande, le sucre glace, le sucre cassonade, les blancs, les abricots secs, les jaunes, le pralin\u00e9 et les sel jusqu’\u00e0 l’obtention d’un beau ruban
\nMonter les blancs en neige serr\u00e9s avec du sucre cassonade
\nM\u00e9langer d\u00e9licatement les deux masses puis incorporer la farine et la poudre \u00e0 lever pr\u00e9alablement tamis\u00e9es et terminer en incorporant le beurre noisette ti\u00e8de
\nMouler et cuire 20 minutes \u00e0 160\u00b0c
\nImbiber \u00e0 la sortie de cuisson<\/p>\n

Compot\u00e9 d’abricot :
\nFaire bouillir la pur\u00e9e d’abricot et le sucre pendant une dizaine de minutes
\nAjouter la solution d’acide et les abricots secs<\/p>\n

Sirop imbibage romarin :
\nDonner une \u00e9bullition au sucre l’eau et le romarin
\nR\u00e9server au frais <\/p>\n

Gla\u00e7age rochet :
\nTorr\u00e9fier les amandes en b\u00e2tonnet
\nM\u00e9langer le chocolat fondu, le beurre de cacao
\nAjouter les colorants puis les amandes<\/p>\n

Montage :
\nGarnir le cake avec la compot\u00e9 d’abricot
\nGlacer et d\u00e9corer<\/p>\n","protected":false},"excerpt":{"rendered":"

Pralin\u00e9 amande romarin : Torr\u00e9fier les amandes enti\u00e8res avec le romarin R\u00e9aliser un caramel cuit \u00e0 180\u00b0c Verser le caramel sur les amandes Laisser refroidir et mixer au robot-coupe en deux fois jusqu’\u00e0 l’obtention d’une p\u00e2te l\u00e9g\u00e8rement granuleuse. Masse du cake : R\u00e9aliser un beurre noisette M\u00e9langer la poudre d’amande, le sucre glace, le sucre […]<\/p>\n","protected":false},"author":9,"featured_media":10419,"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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ao\u00fbt 2024","get_modified_date":"24 ao\u00fbt 2024","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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