{"id":10456,"date":"2024-08-24T19:43:00","date_gmt":"2024-08-24T17:43:00","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10456"},"modified":"2024-08-24T19:43:00","modified_gmt":"2024-08-24T17:43:00","slug":"__trashed-23","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/__trashed-23\/","title":{"rendered":"Chokabana"},"content":{"rendered":"1- Ganache chocolat noir 65%
\nFaire bouillir la cr\u00e8me avec le glucose et le miel.
\nVerser sur le chocolat noir en plusieurs fois. Emulsionner au mixeur. Laisser cristalliser \u00e0 temp\u00e9rature ambiante 24h.<\/p>\n
2- Biscuit cacao
\nFaire une meringue avec les blancs et le sucre (122g).
\nDans une autre cuve : Blanchir les jaunes avec le sucre (122g) jusqu’au ruban.
\nAjouter la farine et le cacao tamis\u00e9s ensembles.
\nAjouter le beurre fondu ti\u00e8de.
\nEt finir par la meringue en l’ajoutant d\u00e9licatement.
\nEtaler le biscuit sur une plaque et cuire 9 min \u00e0 170\u00b0c.<\/p>\n
3- Caramel Banane\/gingembre
\nMixer les bananes avec le jus de citron. Ajouter la cr\u00e8me. Mixer.
\nFaire un caramel \u00e0 sel avec le sucre.
\nD\u00e9glacer avec la cr\u00e8me banane.
\nAjouter le beurre.
\nVerser sur le chocolat blanc.
\nEmulsionner au mixeur.<\/p>\n
4- Gla\u00e7age chocolat noir 65%
\nFaire fondre le chocolat.
\nAjouter l’huile.
\nEmulsionner au mixeur.<\/p>\n
5- Tuile chocolat lait \/ cacahu\u00e8tes
\nHacher les cacahu\u00e8tes.
\nTabler le chocolat au lait.
\nAjouter les cacahu\u00e8tes.
\nEtaler entre deux feuilles guitares.
\nUne fois cristallis\u00e9, casser \u00e0 la main des petits morceaux.<\/p>\n
6- Gingembre confit
\nEplucher le gingembre, couper en tranche fine et le faire tremper dans de l’eau froide pendant 1h.
\nEgoutter et blanchir 5 fois.
\nR\u00e9aliser le sirop avec l’eau et le sucre.
\nVerser le sirop bouillant sur le gingembre, couvrir et reposer 12h.
\nEgoutter et refaire bouillir le sirop et r\u00e9server sur le gingembre. Repos 2 jours.
\nFaire bouillir le tout jusqu’\u00e0 ce que le gingembre soit tendre (5 \u00e0 10 minutes)
\nConserver dans un bocal.<\/p>\n
MONTAGE :
\n– Couper le biscuit roul\u00e9 fourr\u00e9 de ganache chocolat en tranche de 2 cm d’\u00e9paisseur.
\n– Pocher le caramel banane\/gingembre.
\n– Ajouter les cacahu\u00e8tes.
\n– Passer au froid
\n– Tremper le dessus des Chokabana dans le gla\u00e7age chocolat.
\n– D\u00e9corer avec des bout de tuile chocolat lait\/cacahu\u00e8te et des petit bout de gingembre confit.<\/p>\n
Et d\u00e9guster \ud83d\ude09<\/p>\n","protected":false},"excerpt":{"rendered":"
1- Ganache chocolat noir 65% Faire bouillir la cr\u00e8me avec le glucose et le miel. Verser sur le chocolat noir en plusieurs fois. Emulsionner au mixeur. Laisser cristalliser \u00e0 temp\u00e9rature ambiante 24h. 2- Biscuit cacao Faire une meringue avec les blancs et le sucre (122g). Dans une autre cuve : Blanchir les jaunes avec le […]<\/p>\n","protected":false},"author":9,"featured_media":10457,"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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