{"id":10703,"date":"2024-08-24T19:43:29","date_gmt":"2024-08-24T17:43:29","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10703"},"modified":"2024-08-24T19:43:29","modified_gmt":"2024-08-24T17:43:29","slug":"hanami-cake","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/hanami-cake\/","title":{"rendered":"Hanami cake"},"content":{"rendered":"<p>Insert gel\u00e9e cerise : R\u00e9hydrater la g\u00e9latine. Chauffer le jus et le sucre. Ajouter la g\u00e9latine r\u00e9hydrat\u00e9e et essor\u00e9e, m\u00e9langer puis d\u00e9barrasser dans un r\u00e9cipient, filmer au contact et refroidir rapidement jusqu&rsquo;\u00e0 bonne texture.<\/p>\n<p>Riz grill\u00e9 : chauffer une po\u00eale sur feu fort et ajouter le riz une fois la po\u00eale chaude, laisser griller en remuant. R\u00e9server.<\/p>\n<p>Crumble riz grill\u00e9 : Sabler le beurre avec la farine, le sucre et la farine de riz grill\u00e9.<\/p>\n<p>Appareil \u00e0 cake : Pr\u00e9chauffer le four \u00e0 165\u00b0C. Faire infuser le th\u00e9 dans le lait pr\u00e9alablement chauffer \u00e0 80\u00b0C pendant 6min ou dans le lait froid une nuit au r\u00e9frig\u00e9rateur. Repeser le lait pour avoir la quantit\u00e9 souhait\u00e9e. Mettre le beurre pommade, le cr\u00e9mer avec le sucre glace. Ajouter le sucre inverti\/miel et m\u00e9langer \u00e0 la spatule ou \u00e0 la feuille du robot. Ajouter les oeufs, le lait, m\u00e9langer puis ajouter la farine et la levure, m\u00e9langer de nouveau puis incorporer le riz grill\u00e9. Beurrer le moule ainsi que le tube \u00e0 insert et ajouter l&rsquo;appareil \u00e0 cake. Cuire 50min, \u00e0 mi-cuisson ajouter le crumble. D\u00e9fourner puis, une fois le moule ti\u00e8de, d\u00e9mouler.<\/p>\n<p>Perles de tapioca : Ajouter les perles dans une casserole puis l&rsquo;eau et cuire 10min. Filtrer afin de r\u00e9cup\u00e9rer les perles. Les ajouter \u00e0 la gel\u00e9e de cerise.<\/p>\n<p>Mettre la gel\u00e9e en poche, fourrer le cake.<\/p>\n<p>Sirop sakura : Porter \u00e0 \u00e9bullition l&rsquo;eau et le sucre. Retirer du feu et ajouter le th\u00e9 et laisser infuser 6min. A la sortie du four, badigeonner le cake de sirop.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Insert gel\u00e9e cerise : R\u00e9hydrater la g\u00e9latine. Chauffer le jus et le sucre. Ajouter la g\u00e9latine r\u00e9hydrat\u00e9e et essor\u00e9e, m\u00e9langer puis d\u00e9barrasser dans un r\u00e9cipient, filmer au contact et refroidir rapidement jusqu&rsquo;\u00e0 bonne texture. Riz grill\u00e9 : chauffer une po\u00eale sur feu fort et ajouter le riz une fois la po\u00eale chaude, laisser griller en [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":10704,"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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