{"id":10707,"date":"2024-08-24T19:44:38","date_gmt":"2024-08-24T17:44:38","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10707"},"modified":"2024-08-24T19:44:38","modified_gmt":"2024-08-24T17:44:38","slug":"zeste-de-voyage","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/zeste-de-voyage\/","title":{"rendered":"Zeste de voyage"},"content":{"rendered":"

Commencer par le confit pour qu’il refroisse :
\nMettre tous les ingr\u00e9dients dans une casserole et faire chauffer \u00e0 feu doux tous les ingr\u00e9dients sauf la pectine une dizaine de minutes \u00e0 petits bouillons.
\nAjouter le m\u00e9lange pectine-sucre, bien m\u00e9langer et laisser encore 5 minutes.
\nMixer l\u2019ensemble, d\u00e9barrasser dans un bol et laisser refroidir.<\/p>\n

Pr\u00e9parer le streusel :
\nM\u00e9langer la farine, la poudre d\u2019amandes, les graines, la cassonade et le sucre.
\nAjouter le beurre mou pour former une boule
\nEtaler entre 2 feuilles de papier sulfuris\u00e9, le d\u00e9poser dans le fond du moule et cuire 10 min \u00e0 150\u00b0C<\/p>\n

Pr\u00e9parer le g\u00e2teau \u00e0 l’orange :
\nBattre les \u0153ufs avec le sucre et le sel juste le temps de m\u00e9langer les ingr\u00e9dients.
\nAjouter l\u2019huile, le sirop de safran, le zeste et le jus d\u2019oranges et m\u00e9langer.
\nAjouter la farine et la levure avec le fouet pour obtenir un m\u00e9lange lisse et homog\u00e8ne.
\nMettre le m\u00e9lange sur le streusel pr\u00e9-cuit et cuire l\u2019ensemble 30-35 minutes dans un four pr\u00e9chauff\u00e9 \u00e0 180\u00b0C<\/p>\n

D\u00e9mouler le g\u00e2teau \u00e0 l\u2019envers pour avoir le streusel au-dessus, mettre un poids sur le g\u00e2teau pour aplatir le c\u00f4t\u00e9 bomb\u00e9.
\nUne fois refroidi, le couper en 3 disques.
\nPuncher un disque de g\u00e2teau avec le sirop, mettre du confit d\u2019oranges, poser un second disque de g\u00e2teau puis mettre de nouveau du confit.<\/p>\n

Pr\u00e9parer le chocolat :
\nFaire chauffer le chocolat blanc \u00e0 45-50\u00b0C puis le refroidir \u00e0 34-35\u00b0C et ajouter le beurre de cacao mycryo puis les graines.
\nMettre du chocolat tout autour du g\u00e2teau, laisser refroidir.
\nSur le dessus, d\u00e9couper une fleur au centre du g\u00e2teau et y d\u00e9poser du confit et des graines de tournesol.
\nSaupoudrer de sucre glace sur le contour du g\u00e2teau.<\/p>\n","protected":false},"excerpt":{"rendered":"

Commencer par le confit pour qu’il refroisse : Mettre tous les ingr\u00e9dients dans une casserole et faire chauffer \u00e0 feu doux tous les ingr\u00e9dients sauf la pectine une dizaine de minutes \u00e0 petits bouillons. Ajouter le m\u00e9lange pectine-sucre, bien m\u00e9langer et laisser encore 5 minutes. Mixer l\u2019ensemble, d\u00e9barrasser dans un bol et laisser refroidir. Pr\u00e9parer […]<\/p>\n","protected":false},"author":9,"featured_media":10708,"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":"","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":"Recettes<\/a> 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