{"id":10448,"date":"2024-08-24T19:43:28","date_gmt":"2024-08-24T17:43:28","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10448"},"modified":"2024-08-24T19:43:28","modified_gmt":"2024-08-24T17:43:28","slug":"__trashed-19","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/__trashed-19\/","title":{"rendered":"Euskadi"},"content":{"rendered":"<p>Techniques de r\u00e9alisation:<br \/>\n-Mise en place du poste de travail.<br \/>\n-Blanchir le beurre et le sucre sans foisonner \u00e0 la feuille.<br \/>\nAjouter la farine, farine de riz, sel et levure chimique tamis\u00e9e.<br \/>\nAjouter les \u0153ufs et jaunes d\u2019\u0153ufs. M\u00e9langer jusqu\u2019\u00e0 obtention d\u2019une p\u00e2te homog\u00e8ne sans corser.<br \/>\nPr\u00e9lever 250 gr de p\u00e2te puis ajouter le th\u00e9 mixer, tamiser.<br \/>\nPr\u00e9lever 125gr sur la derni\u00e8re masse puis ajouter le cacao.<br \/>\nR\u00e9server les trois masses.<br \/>\nEtaler les p\u00e2tes \u00e0 30mm d\u2019\u00e9paisseur.<br \/>\nSucrer l\u00e9g\u00e8rement les fonds de basque avec la cassonade puis foncer.<br \/>\nD\u00e9tailler les losanges dans les deux p\u00e2tes puis r\u00e9server \u00e0 -18\u00b0C.<br \/>\nAssembler les losanges afin de former un damier entre deux papiers guitare.<\/p>\n<p>-Blanchir 3 fois les agrumes.<br \/>\nCouper en mirepoix puis chauffer \u00e0 40\u00b0C avec le glucose, miel et yuzu. Mixer l\u00e9g\u00e8rement puis ajouter le sucre m\u00e9lang\u00e9 \u00e0 la pectine NH.<br \/>\nPorter l\u2019ensemble \u00e0 \u00e9bullition. R\u00e9server.<br \/>\nDresser au fond du basque (100gr) puis lisser avec une palette coud\u00e9e.<\/p>\n<p>-Chauffer le lait (85\u00b0C) avec le th\u00e9 lapsang souchong, filmer puis laisser infuser 15min. Chinoiser, fouler puis compl\u00e9ter le lait manquant. Blanchir les jaunes d\u2019\u0153ufs avec le sucre 1, ajouter la poudre \u00e0 cr\u00e8me 1 puis r\u00e9aliser une cr\u00e8me p\u00e2tissi\u00e8re.<br \/>\nVerser la cr\u00e8me p\u00e2tissi\u00e8re sur la poudre d\u2019amande, le sucre 2, poudre \u00e0 cr\u00e8me 2 et le sel. M\u00e9langer au fouet sans foisonner. Ajouter les \u0153ufs puis le beurre pr\u00e9alablement fondu.<br \/>\nM\u00e9langer jusqu\u2019\u00e0 obtention d\u2019un appareil homog\u00e8ne.<br \/>\nDresser sur la marmelade d\u2019agrumes (200 gr).<\/p>\n<p>-Fermer le basque avec le losange bicolore de p\u00e2tes.<br \/>\nDorer puis piquer l\u00e9g\u00e8rement le dessus.<br \/>\nCuire 34min \u00e0 160\u00b0C au four ventil\u00e9.<br \/>\nD\u00e9mouler ti\u00e8de.<\/p>\n<p>Conservation : 5 \u00e0 7 jours \u00e0 temp\u00e9rature ambiante.<br \/>\nAllerg\u00e8nes : Gluten &#8211; \u0152ufs \u2013 Lactose \u2013 Fruits \u00e0 coques<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Techniques de r\u00e9alisation: -Mise en place du poste de travail. -Blanchir le beurre et le sucre sans foisonner \u00e0 la feuille. Ajouter la farine, farine de riz, sel et levure chimique tamis\u00e9e. Ajouter les \u0153ufs et jaunes d\u2019\u0153ufs. M\u00e9langer jusqu\u2019\u00e0 obtention d\u2019une p\u00e2te homog\u00e8ne sans corser. Pr\u00e9lever 250 gr de p\u00e2te puis ajouter le th\u00e9 [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":10449,"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' 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