{"id":10689,"date":"2024-08-24T19:43:53","date_gmt":"2024-08-24T17:43:53","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10689"},"modified":"2024-08-24T19:43:53","modified_gmt":"2024-08-24T17:43:53","slug":"marbre-pistache-framboise","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/marbre-pistache-framboise\/","title":{"rendered":"Marbr\u00e9 pistache framboise"},"content":{"rendered":"<p>Confit framboise p\u00e9pins :<br \/>\nMe\u0301langer le sucre et la pectine. Verser sur la pulpe et les framboises. Mixer et faire cuire le tout 5min dans une casserole. Hors du feu ajouter le jus de citron. De\u0301barrasser dans un saladier filmer au contact et laisser refroidir quelques minutes.<\/p>\n<p>Glacage marbr\u00e9 :<br \/>\nMettre les feuilles de g\u00e9latine dans un grand bol d\u2019eau froide.<br \/>\nFaire chauffer la cr\u00e8me liquide, puis incorporer les feuilles de g\u00e9latine r\u00e9hydrat\u00e9e et essor\u00e9e. Verser la cr\u00e8me chaude sur le chocolat blanc fondu ou hach\u00e9, et remuer bien pour avoir une ganache homog\u00e8ne.<br \/>\nPr\u00e9lever une petite partie de la ganache, et m\u00e9langer avec de la p\u00e2te de pistache.<br \/>\nFilmer les deux ganaches au contact et mettre au frais.<br \/>\nD\u00e9couper le \u00ab chapeau \u00bb du cake pour qu\u2019il soit bien plat, puis mettre \u00e0 l\u2019envers sur une grille.<br \/>\nEnsuite, faire chauffer tr\u00e8s l\u00e9g\u00e8rement les ganaches pour qu\u2019elles soient souples mais pas trop chaudes (autour de 30-35\u00b0C).<br \/>\nMettre la ganache pistache dans une poche \u00e0 douille. Verser la ganache nature sur le cake. Faire des traits perpendiculairement au cake, avec 1cm d\u2019\u00e9cart environ entre les traits. Faire le marbrage en utilisant une lame : un coup de couteau au centre du cake, puis 2 traits de chaque c\u00f4t\u00e9 dans l\u2019autre sens. <\/p>\n<p>Cake nature :<br \/>\nTravailler le beurre pommade avec le sucre.<br \/>\nAjouter les \u0153ufs, m\u00e9langer avec un fouet, incorporer ensuite la farine et la levure pr\u00e9alablement m\u00e9lang\u00e9es.<br \/>\nTerminer en ajoutant le lait, puis r\u00e9server la p\u00e2te jusqu\u2019au montage. <\/p>\n<p>Cake pistache :<br \/>\nM\u00e9langer les \u0153ufs avec le sucre.<br \/>\nAjouter la farine, la levure et le sel pr\u00e9alablement m\u00e9lang\u00e9s.<br \/>\nIncorporer ensuite la poudre de pistache, puis la cr\u00e8me liquide et la p\u00e2te de pistache.<br \/>\nTerminer avec le beurre noisette l\u00e9g\u00e8rement refroidi.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Confit framboise p\u00e9pins : Me\u0301langer le sucre et la pectine. Verser sur la pulpe et les framboises. Mixer et faire cuire le tout 5min dans une casserole. Hors du feu ajouter le jus de citron. De\u0301barrasser dans un saladier filmer au contact et laisser refroidir quelques minutes. Glacage marbr\u00e9 : Mettre les feuilles de g\u00e9latine [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":10690,"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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