{"id":10454,"date":"2024-08-24T19:43:28","date_gmt":"2024-08-24T17:43:28","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10454"},"modified":"2024-08-24T19:43:28","modified_gmt":"2024-08-24T17:43:28","slug":"__trashed-22","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/__trashed-22\/","title":{"rendered":"Douceur d’agrumes"},"content":{"rendered":"P\u00e2te \u00e0 financier :
\nFaire fondre le beurre noisette, filtrer dans un bol et le laisser refroidir.
\nFaire torr\u00e9fier la poudre de noisettes \u00e0 la po\u00eale \u00e0 sec, en m\u00e9langeant constamment pour \u00e9viter que cela ne br\u00fble.
\nDans un cul de poule, m\u00e9langer le sucre glace et la farine tamis\u00e9s, avec la poudre de noisettes torr\u00e9fi\u00e9e et la poudre d’amandes.
\nY ajouter les zestes, le poivre de timut, les d\u00e9s de fruits confits, et m\u00e9langer. Ainsi, ils se r\u00e9partiront dans tout le g\u00e2teau, et ne \u00ab\u00a0plongeront\u00a0\u00bb pas au fond \u00e0 la cuisson.
\nY incorporer ensuite les blancs d’oeufs en m\u00e9langeant au fouet, puis le Cointreau.
\nEnfin, ajouter le beurre noisette et m\u00e9langer \u00e9nergiquement.
\nVerser la p\u00e2te dans le moule au 3\/4 (sans oublier d’y ins\u00e9rer au pr\u00e9alable la partie servant \u00e0 l’empreinte de l’insert).
\nFaire cuire 40 mn \u00e0 180\u00b0C.
\nV\u00e9rifier la cuisson \u00e0 l’aide d’un couteau. Le g\u00e2teau est cuit lorsque le couteau ressort l\u00e9g\u00e8rement humide, sans r\u00e9sidu de p\u00e2te.
\nAttendre 5 mn, puis d\u00e9mouler d\u00e9licatement sur une grille pour le laisser refroidir.<\/p>\n
Pr\u00e9parer le sirop d’imbibage :
\nPresser une orange, et un demi-citron pour en r\u00e9cup\u00e9rer le jus, et le m\u00e9langer avec 60 g de sucre dans une casserole. Faire chauffer jusqu’\u00e0 la premi\u00e8re \u00e9bullition, puis d\u00e9barrasser pour le laisser refroidir.<\/p>\n
Pr\u00e9parer le confit d’orange :
\nFaire tremper la g\u00e9latine dans l’eau froide pendant 10 mn
\nPresser le jus de 2 oranges, et m\u00e9langer avec 20 g de sucre dans une casserole. Faire chauffer, puis \u00e0 la premi\u00e8re \u00e9bullition, y ajouter la g\u00e9latine, et faire cuire jusqu’\u00e0 \u00e9paississement.
\nUne fois que la confiture est pr\u00eate, chemiser de film alimentaire l’empreinte de l’insert, et y couler le confit.
\nLaisser prendre au froid durant 30 mn.<\/p>\n
Finitions :
\nParer le dessous du financier (si besoin), puis le badigeonner de confiture d’abricots pour qu’il soit brillant et plus gourmand. Y ajouter le confit sur le dessus du g\u00e2teau, puis d\u00e9corer avec quelques d\u00e9s de fruits confits, et 2 feuilles de menthe (\u00e9ventuellement, ajouter 2 abeilles en pralin\u00e9).<\/p>\n","protected":false},"excerpt":{"rendered":"
P\u00e2te \u00e0 financier : Faire fondre le beurre noisette, filtrer dans un bol et le laisser refroidir. Faire torr\u00e9fier la poudre de noisettes \u00e0 la po\u00eale \u00e0 sec, en m\u00e9langeant constamment pour \u00e9viter que cela ne br\u00fble. Dans un cul de poule, m\u00e9langer le sucre glace et la farine tamis\u00e9s, avec la poudre de noisettes […]<\/p>\n","protected":false},"author":9,"featured_media":10455,"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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