{"id":1072,"date":"2016-11-19T08:16:45","date_gmt":"2016-11-19T07:16:45","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=1072"},"modified":"2016-11-20T21:38:38","modified_gmt":"2016-11-20T20:38:38","slug":"scotnexotic","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/scotnexotic\/","title":{"rendered":"Scot’N’Exotic"},"content":{"rendered":"Sabl\u00e9 shortbread :
\n-M\u00e9langer tous les ingr\u00e9dients ensemble au batteur, jusqu\u2019\u00e0 obtention d\u2019une p\u00e2te homog\u00e8ne
\n-Etaler entre 2 feuilles guitare \u00e0 3cm d\u2019\u00e9paisseur r\u00e9server 1h \u00e0 +3\u00b0C
\n-D\u00e9tailler des fonds de 7cm de \u00d8 et de 2.5cm de \u00d8
\n-Cuire sur silpain 15min \u00e0 150\u00b0C, r\u00e9server<\/p>\n
Cr\u00e9meux \u00e9xotic
\n– Verser le m\u00e9lange pur\u00e9e de fruit et cr\u00e8me sur les jaunes blanchit avec le sucre.
\n– Cuire \u00e0 fr\u00e9missement et ajouter la g\u00e9latine.
\n-Mixer
\n– Mouler les fl\u00e9xipants de 4cm de \u00d8.
\n– Surgeler 1 heure minimum les moules<\/p>\n
Po\u00ealer de mangue
\n-Peler et d\u00e9couper la mangue en petit cubes
\n-Po\u00ealer les cubes avec le beurre et le sucre
\n-Egoutter le tout, et d\u00e9poser les cubes sur le cr\u00e9meux, surgeler 1h<\/p>\n
bavaroise tonka :
\n– Faire bouillir le lait et les f\u00e8ves de Tonka couper en 5
\n-Verser sur le m\u00e9lange jaune d\u2019\u0153uf et sucre.
\n-Pasteuriser \u00e0 83\u00b0C 1min
\n-Incorporer la g\u00e9latine pr\u00e9alablement hydrat\u00e9es et chauffer.
\nChinoiser, mixer et refroidir rapidement a +3C.
\n-D\u00e9tendre la bavaroise au batteur avec le fouet.
\n-Incorporer la cr\u00e8me mont\u00e9e mousseuse, m\u00e9langer jusqu\u2019\u00e0 un m\u00e9lange lisse et homog\u00e8ne.<\/p>\n
montage et finition
\nMontage et finition
\n– Garnir les fl\u00e9xis en forme de palet.
\n– D\u00e9poser le cr\u00e9meux au milieu.
\n– Recouvrir de mousse, lisser et surgeler 1h30.
\n– Chauffer le gla\u00e7age au micro-onde \u00e0 35\u00b0C, glacer les palets, mettre la ganache \u00e0 mont\u00e9e au m\u00eame moment
\nD\u00e9poser les palets sur les sabl\u00e9s.
\n-Dresser la ganache \u00e0 l\u2019aide d\u2019une douille petit four de 15mm de\u00d8
\n-D\u00e9poser le petit sabl\u00e9 a la jointure de la rosace, et quelque zeste de citron vert frais<\/p>\n","protected":false},"excerpt":{"rendered":"
Sabl\u00e9 shortbread : -M\u00e9langer tous les ingr\u00e9dients ensemble au batteur, jusqu\u2019\u00e0 obtention d\u2019une p\u00e2te homog\u00e8ne -Etaler entre 2 feuilles guitare \u00e0 3cm d\u2019\u00e9paisseur r\u00e9server 1h \u00e0 +3\u00b0C -D\u00e9tailler des fonds de 7cm de \u00d8 et de 2.5cm de \u00d8 -Cuire sur silpain 15min \u00e0 150\u00b0C, r\u00e9server Cr\u00e9meux \u00e9xotic – Verser le m\u00e9lange pur\u00e9e de fruit […]<\/p>\n","protected":false},"author":9,"featured_media":1073,"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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novembre 2016","get_modified_date":"20 novembre 2016","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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