{"id":10422,"date":"2024-08-24T19:43:53","date_gmt":"2024-08-24T17:43:53","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10422"},"modified":"2024-08-24T19:43:53","modified_gmt":"2024-08-24T17:43:53","slug":"__trashed-7","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/__trashed-7\/","title":{"rendered":"Mon Florentin Cake"},"content":{"rendered":"Appareil \u00e0 Financier\u00a0:
\nBlancs d\u2019oeuf 150g
\nSucre 110g
\nBeurre noisette 130g
\nPoudre d\u2019amande 80g
\nFarine 50g
\nBaking 5g
\nMiel 10g
\nZestes de citron \u00bd pi\u00e8ce
\n1) R\u00e9alisation du financier :
\n– R\u00e9aliser un beurre noisette
\n– M\u00e9langer les blancs avec le sucre puis ajouter les poudres puis le miel et les zestes de citron
\n– Verser le beurre noisette sur l’appareil et m\u00e9langer jusqu’\u00e0 obtenir un appareil homog\u00e8ne
\n– Mettre dans un moule puis r\u00e9server 5min en cellule avant cuisson
\n– Cuire 30min \u00e0 165\u00b0C<\/p>\n
Confit citron\u00a0:
\nZestes de citron 110g
\nSucre 80g
\nJus de citron 160g
\n2) R\u00e9aliser le confit citron :
\n– Blanchir 3 fois les zestes
\n– Cuire \u00e0 feux doux avec le jus de citron et le sucre
\n– Hacher au couteau
\n– R\u00e9server des zestes de citron blanchi pour les couper en filament avec sirop (10g eau + 10g sucre)<\/p>\n
Streusel\u00a0:
\nBeurre 20g
\nCassonade 20g
\nPoudre d\u2019amande 25g
\nFarine 20g
\nFleur de sel QS
\nAmandes effil\u00e9es 10g
\n3) R\u00e9aliser le streusel :
\n– Sabler le beurre avec la farine, le sucre et la poudre d’amande
\n– Ajouter les amandes effil\u00e9es puis former des boules
\n– Cuire sur silpain 15min \u00e0 165\u00b0C
\n– Chablonner les streusel avec un flocage (10g chocolat blanc + 10 beurre de cacao)<\/p>\n
Ganache chocolat noir\u00a0:
\nCr\u00e8me 50g
\nMiel 15g
\nChocolat Guanaja 50g
\n4) R\u00e9aliser la ganache :
\n– Porter \u00e0 \u00e9bullition la cr\u00e8me et le miel puis verser sur le chocolat
\n– Emulsionner et r\u00e9server jusqu’\u00e0 la bonne consistance pour pocher<\/p>\n
Gla\u00e7age rocher\u00a0:
\nAmandes hach\u00e9es 10g
\nChocolat de couverture 100g
\nHuile de p\u00e9pin de raisin 10g
\nBeurre de cacao 5g
\n5) R\u00e9aliser le gla\u00e7age rocher :
\n– Faire fondre le chocolat et le beurre de cacao au bain marie
\n– Ajouter l’huile de p\u00e9pin de raisin puis les amandes hach\u00e9es<\/p>\n
Florentin\u00a0:
\nSucre glace 25g
\nMiel 15g
\nCr\u00e8me liquide 15g
\nAmandes effil\u00e9es 40g
\nFarine 5g
\n6) R\u00e9aliser le florentin :
\n– Porter \u00e0 118\u00b0C la cr\u00e8me, le sucre et le miel
\n– Ajouter les amandes effil\u00e9es et la farine hors du feu
\n– Abaisser entre 2 papiers cuisson puis recuire 10min \u00e0 165\u00b0C<\/p>\n","protected":false},"excerpt":{"rendered":"
Appareil \u00e0 Financier\u00a0: Blancs d\u2019oeuf 150g Sucre 110g Beurre noisette 130g Poudre d\u2019amande 80g Farine 50g Baking 5g Miel 10g Zestes de citron \u00bd pi\u00e8ce 1) R\u00e9alisation du financier : – R\u00e9aliser un beurre noisette – M\u00e9langer les blancs avec le sucre puis ajouter les poudres puis le miel et les zestes de citron – […]<\/p>\n","protected":false},"author":9,"featured_media":10423,"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":"
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