{"id":10436,"date":"2024-08-24T19:43:28","date_gmt":"2024-08-24T17:43:28","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10436"},"modified":"2024-08-24T19:43:28","modified_gmt":"2024-08-24T17:43:28","slug":"__trashed-13","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/__trashed-13\/","title":{"rendered":"Entre grain et coquille"},"content":{"rendered":"Crumble chocolat :
\nM\u00e9langer tous les \u00e9l\u00e9ments ensemble sauf les drops, jusqu’\u00e0 formation d’une p\u00e2te homog\u00e8ne.
\nPasser au crible, puis m\u00e9langer avec les drops. Disposer \u00e0 10g\/Cercle de 4.5cm. R\u00e9aliser ainsi 6 cercles.
\nCuire \u00e0 140\u00b0C en sole 15min, puis tasser l\u00e9g\u00e8rement dans les cercle. Recuire 10min suppl\u00e9mentaires.
\nRefroidir et d\u00e9mouler.<\/p>\n
Gianduja \u00e0 pocher :
\nTorr\u00e9fier les amandes 40min \u00e0 150\u00b0C en sole, et les noix 20 min \u00e0 150\u00b0C en sole. Refroidir.
\nMixer les fruits secs, sucre glace, fleur de sel, vanille et poudre de lait ensemble jusqu’\u00e0 l’obtention d’une p\u00e2te lisse et fine. SANS DEPASSER 40\u00b0C (s\u00e9paration des mati\u00e8res grasses).
\nFondre le chocolat au lait \u00e0 40\u00b0C, ajouter le Duja pr\u00e9c\u00e9demment r\u00e9alis\u00e9, puis le beurre pommade. Bien homog\u00e9n\u00e9is\u00e9 et refroidir \u00e8 24\u00b0C. Laisser cristalliser avant de monter au batteur.<\/p>\n
Pocher une boule de 5 g de gianduja mont\u00e9 au milieu des disques de crumble cuits.<\/p>\n
Financier Chocolat :
\nR\u00e9aliser un beurre noisette, et verser sur le chocolat.
\nEn parall\u00e8le, m\u00e9langer au fouet les blancs, sucre glace, poudre de noisette torr\u00e9fi\u00e9e et farine.
\nAjouter le m\u00e9lange beurre + chocolat fondu. Bien homog\u00e9n\u00e9iser.
\nPlacer les disques de crumble cuits + boule de gianduja au centre de 6 cercles Dia 5.5cm, pr\u00e9alablement graiss\u00e9s.
\nGarnir \u00e0 30g d’appareil.
\nCuire \u00e0 200\u00b0C en sole. D\u00e9cercler \u00e0 chaud et refroidir rapidement.<\/p>\n
GANACHE
\nMettre \u00e0 infuser \u00e0 froid la Cr\u00e8me + Grains de caf\u00e9 pendant 24h.
\nChinoiser, et rectifier au poids avec de la cr\u00e8me.
\nChauffer \u00e0 60\u00b0C avec les sucres et verser sur le chocolat fondu \u00e0 35\u00b0C.
\nMixer et laisser cristalliser. <\/p>\n
MONTAGE
\n– R\u00e9aliser l’assemblage des cercles de financiers comme sur les photos ci-joint en utilisant de la ganache pour jointer.
\n– Pocher des petites boules de ganache sur le contours du cake.
\n– Monter le gianduja et dresser \u00e0 la douille St-Honor\u00e9 et laissant parler son imaginaire.
\n– Intercaler de belles pointes de ganache.
\n– Passer en cellule et pulv\u00e9riser au nappage neutre afin de prot\u00e9ger les \u00e9l\u00e9ments.
\n– D\u00e9corer de tuiles en chocolat et noisettes caram\u00e9lis\u00e9es en \u00e9clats.<\/p>\n
H\u00e9 bien … je pense qu’il ne reste plus qu’\u00e0 d\u00e9guster !!<\/p>\n","protected":false},"excerpt":{"rendered":"
Crumble chocolat : M\u00e9langer tous les \u00e9l\u00e9ments ensemble sauf les drops, jusqu’\u00e0 formation d’une p\u00e2te homog\u00e8ne. Passer au crible, puis m\u00e9langer avec les drops. Disposer \u00e0 10g\/Cercle de 4.5cm. R\u00e9aliser ainsi 6 cercles. Cuire \u00e0 140\u00b0C en sole 15min, puis tasser l\u00e9g\u00e8rement dans les cercle. Recuire 10min suppl\u00e9mentaires. Refroidir et d\u00e9mouler. Gianduja \u00e0 pocher : […]<\/p>\n","protected":false},"author":9,"featured_media":0,"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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[17],"tags":[],"class_list":["post-10436","post","type-post","status-publish","format-standard","hentry","category-recettes"],"tpgb_featured_images":null,"tpgb_post_meta_info":{"get_date":"24 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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