{"id":10446,"date":"2024-08-24T19:43:52","date_gmt":"2024-08-24T17:43:52","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10446"},"modified":"2024-08-24T19:43:52","modified_gmt":"2024-08-24T17:43:52","slug":"__trashed-18","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/__trashed-18\/","title":{"rendered":"Le zenata-shikoku"},"content":{"rendered":"<p>Je commence par r\u00e9aliser un confit de yuzu, comme le temps est limit\u00e9, je fait mon confit avec seulement le jus de yuzu. D\u00e8s que la pectine  \u00e0 bouilli une minute j\u2019ajoute les d\u00e9s de citron confit que j&rsquo;avais r\u00e9serv\u00e9 au froid, cela permet \u00e0 mon confit de prendre plus vite.<br \/>\nPendant, ce temps je r\u00e9alise la p\u00e2te de mon cake. Je commence par zester mes citrons pour les faire infuser dans la cr\u00e8me pour d\u00e9velopper les ar\u00f4mes (40\u00b0c). je laisse de c\u00f4t\u00e9 et je fais monter mes \u0153ufs et mon sucre pour r\u00e9aliser la p\u00e2te a cake. Quand mes zestes on bien infus\u00e9 j&rsquo;ajoute cette pr\u00e9paration \u00e0 mes \u0153ufs bien mont\u00e9s.<br \/>\nJ&rsquo;ajoute la farine puis le beurre \u00e0 40\u00b0c. J&rsquo;ajoute alors mon pavot. Je chemise mon moule avec le pavot restant de mani\u00e8re \u00e0 le recouvrir enti\u00e8rement. Je verse la p\u00e2te dans le moule et j\u2019ins\u00e8re mon confit de yuzu. Je met en cuisson (2 temp\u00e9ratures de cuisson diff\u00e9rentes)<br \/>\nPendant la cuisson du cake, je r\u00e9alise ma guimauve, ( une semaine en amont j&rsquo;ai fait infus\u00e9 du citron \u00e0 froid dans l&rsquo;eau du sucre cuit, pour \u00e9viter l&rsquo;amertume), je fais cuire mon sucre \u00e0 130\u00b0c et je verse sur mes blancs, quand le m\u00e9lange est ti\u00e8de je poche ma pr\u00e9paration. Je laisse prendre. Je r\u00e9alise aussi, mon gla\u00e7age yuzu.<br \/>\nD\u00e8s que le cake est cuit je le d\u00e9moule, et je le place au cong\u00e9lateur.<br \/>\nJe r\u00e9alise mes d\u00e9cors en chocolat.<br \/>\nLe cake est bien froid je trempe la moiti\u00e9 inf\u00e9rieure dans le chocolat-yuzu valrhona.<br \/>\nJe place la guimauve sur le cake et je viens d\u00e9corer avec les d\u00e9s de citrons confit et les d\u00e9cors chocolat.<br \/>\nLe cake est pr\u00eat \u00e0 \u00eatre d\u00e9gust\u00e9!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Je commence par r\u00e9aliser un confit de yuzu, comme le temps est limit\u00e9, je fait mon confit avec seulement le jus de yuzu. D\u00e8s que la pectine \u00e0 bouilli une minute j\u2019ajoute les d\u00e9s de citron confit que j&rsquo;avais r\u00e9serv\u00e9 au froid, cela permet \u00e0 mon confit de prendre plus vite. Pendant, ce temps je [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":10447,"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":"<img alt='' src='https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/avatars\/9\/5ee2d72b19001-bpfull.png' srcset='https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/avatars\/9\/5ee2d72b19001-bpfull.png 2x' class='avatar avatar-200 photo' height='200' width='200' loading='lazy' decoding='async'\/>","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":"<a href=\"https:\/\/www.patissiersdanslemonde.fr\/category\/recettes\/\" alt=\"Recettes\" class=\"category-recettes\">Recettes<\/a> 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