{"id":10725,"date":"2024-08-24T19:43:52","date_gmt":"2024-08-24T17:43:52","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10725"},"modified":"2024-08-24T19:43:52","modified_gmt":"2024-08-24T17:43:52","slug":"le-kouign-a-mams","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/le-kouign-a-mams\/","title":{"rendered":"le Kouign \u00e0 Mam’s"},"content":{"rendered":"

DEROULE
\nCr\u00e8me de pistache\u00a0:
\nDans un r\u00e9cipient fouetter le beurre bien pommade et le sucre, ajouter les \u0153ufs puis m\u00e9langez de nouveau.
\nPuis ajouter la pur\u00e9e de pistache et l’ar\u00f4me de pistache et finir par la poudre d’amande, R\u00e9server au frais. <\/p>\n

La p\u00e2te \u00e0 Kouign-amann :
\nPr\u00e9chauffer le four \u00e0 180\u00b0
\nM\u00e9langer au robot muni du crochet ou \u00e0 la main l’eau, la fleur d’oranger, la levure, la farine et le sel. D\u00e8s que le m\u00e9lange est homog\u00e8ne et qui colle un peu au doigt, d\u00e9barrassez et laisser reposer 5 minutes, si le temps est d\u00e9pass\u00e9 mettre la p\u00e2te au frigo.
\nPendant le repos, prendre le beurre demi-sel et l’aplatir afin de former un rectangle \u00e9quivalent \u00e0 la moiti\u00e9 de la taille de la futur abaisse de p\u00e2te.
\nReprendre le paton de p\u00e2te et l’abaisser \u00e0 la taille souhait\u00e9e en formant un rectangle (double du rectangle de beurre) y mettre le beurre demi-sel au milieu et un tiers de sucre donner un tour simple. Recommencer \u00e0 abaisser le paton, y mettre l’autre moiti\u00e9 du sucre et donner \u00e0 nouveau 1 tour simple. Recommencer encore un tour simple 1 ou 2 fois.
\nPuis abaisser le paton en carr\u00e9 plus grand que la taille du moule qui va servir. Mettre la cr\u00e8me de pistache en fine couche puis rabattre les angles au centre. Le mettre dans le moule.
\nDorer le kouign \u00e0 mam’s avec du lait et le mettre au four pendant 30 \u00e0 40 minutes, il faut qu’il soit bien dor\u00e9. <\/p>\n

Le laisser refroidir, et y mettre les pistaches concass\u00e9es dessus. <\/p>\n

A d\u00e9guster froid ou ti\u00e8de selon les go\u00fbts.<\/p>\n","protected":false},"excerpt":{"rendered":"

DEROULE Cr\u00e8me de pistache\u00a0: Dans un r\u00e9cipient fouetter le beurre bien pommade et le sucre, ajouter les \u0153ufs puis m\u00e9langez de nouveau. Puis ajouter la pur\u00e9e de pistache et l’ar\u00f4me de pistache et finir par la poudre d’amande, R\u00e9server au frais. La p\u00e2te \u00e0 Kouign-amann : Pr\u00e9chauffer le four \u00e0 180\u00b0 M\u00e9langer au robot muni […]<\/p>\n","protected":false},"author":9,"featured_media":10726,"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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