{"id":10424,"date":"2024-08-24T19:43:28","date_gmt":"2024-08-24T17:43:28","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10424"},"modified":"2024-08-24T19:43:28","modified_gmt":"2024-08-24T17:43:28","slug":"__trashed-4","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/__trashed-4\/","title":{"rendered":"Duo noisette kalamansi"},"content":{"rendered":"Cake noisette:
\nMettre dans un robot mixeur la farine, la levure chimique, le sucre, le sucre inverti, le sel, les oeufs et faire tourner. Rajouter ensuite la poudre de noisette, la pate de noisette et mixer jusqu\u2019\u00e0 l\u2019obtention d\u2019une pate bien homog\u00e8ne. Finir en ajoutant la cr\u00e8me et l\u2019huile de noisette et bien mixer.
\nVerser la p\u00e2te dans le moule et cuir au four ventil\u00e9 \u00e0 140\u00b0 C pendant 30 minutes.
\n\u00c0 la sortie du four, d\u00e9mouler et r\u00e9server sur grille. <\/p>\n
Sirop d\u2019imbibage kalamansi:
\nMettre l\u2019eau, le sucre et la pur\u00e9e de kalamansi dans une casserole, placer un film alimentaire sur la casserole pour \u00e9viter l\u2019\u00e9vaporation et chauffer le tout \u00e0 feu moyen jusqu\u2019\u00e0 dissolution du sucre, r\u00e9server. <\/p>\n
Ganache sp\u00e9culos:
\nFaire foudre le chocolat au lait, faire chauffer la cr\u00e8me et r\u00e9aliser une \u00e9mulsion des deux. Quand le m\u00e9lange est homog\u00e8ne mixer au mixeur plongeant et rajouter la poudre de sp\u00e9culos.<\/p>\n
Ganache kalamansi:
\nFaire fondre le chocolat blanc, faire chauffer la cr\u00e8me et la pur\u00e9e de kalamansi et r\u00e9aliser une \u00e9mulsion des trois puis mixer au mixeur plongeant jusqu\u2019\u00e0 un m\u00e9lange homog\u00e8ne. <\/p>\n
Noisettes caram\u00e9lis\u00e9es:
\nTorr\u00e9fier les noisettes \u00e0 150\u00b0 C pendant 20 minutes. Dans une casserole, faire chauffer le sucre et l\u2019eau. Quand le sucre est fondu, rajouter les noisettes torr\u00e9fi\u00e9es et faire caram\u00e9liser le sucre autour des noisettes. Enfin, rajouter le beurre et d\u00e9barrasser sur une plaque avec un papier sulfuris\u00e9 jusqu\u2019\u00e0 refroidissement. <\/p>\n
Finitions:
\nTorr\u00e9fier les noisettes au four \u00e0 150\u00b0C pendant 20 minutes puis les mixer au robot coupe jusqu\u2019\u00e0 l\u2019obtention des grains assez gros. S\u2019arr\u00eater avant la poudre. <\/p>\n
Mettre au point le chocolat au lait de couverture et r\u00e9aliser des copeaux de diff\u00e9rentes tailles. <\/p>\n
Montage:
\nImbiber le cake avec le sirop d\u2019imbibage kalamansi.
\nCreuser le cake dans la longueur dans une forme de tuyau de 1 cm de diam\u00e8tre et remplir avec la ganache sp\u00e9culos.
\nRecouvrir l\u2019int\u00e9gralit\u00e9 du cake avec les noisettes torr\u00e9fi\u00e9es concass\u00e9es et d\u00e9poser sur carton.
\nD\u00e9corer le cake en r\u00e9alisant des pointes de ganache kalamansi avec une douille unie. Poser les copeaux de chocolat ayant \u00e9t\u00e9 reconvert de codineige entre la ganache kalamansi. Finir en d\u00e9posant des noisettes caram\u00e9lis\u00e9es.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cake noisette: Mettre dans un robot mixeur la farine, la levure chimique, le sucre, le sucre inverti, le sel, les oeufs et faire tourner. Rajouter ensuite la poudre de noisette, la pate de noisette et mixer jusqu\u2019\u00e0 l\u2019obtention d\u2019une pate bien homog\u00e8ne. Finir en ajoutant la cr\u00e8me et l\u2019huile de noisette et bien mixer. Verser […]<\/p>\n","protected":false},"author":9,"featured_media":10425,"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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