{"id":10729,"date":"2024-08-24T19:42:59","date_gmt":"2024-08-24T17:42:59","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10729"},"modified":"2024-08-24T19:42:59","modified_gmt":"2024-08-24T17:42:59","slug":"cake-le-soleil-levant","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/cake-le-soleil-levant\/","title":{"rendered":"Cake \u00ab\u00a0le soleil levant\u00a0\u00bb"},"content":{"rendered":"Pr\u00e9paration du cake :
\nPr\u00e9chauffer le four \u00e0 160 degr\u00e9s
\nClarifier le beurre et le laisser refroidir
\nM\u00e9langer le sucre et les zestes de citrons et laisser infuser une dizaine de minutes
\nAjouter les oeufs et battre pendant 5 minutes (le m\u00e9lange doit monter et blanchir
\nAjouter la cr\u00e8me, le rhum et le sucre
\nAjouter en 3 fois la farine et la levure
\nAjouter le beurre refroidi puis le jus de yuzu<\/p>\n
Enfourner pendant 1 heure dans un moule \u00e0 cake \u00e0 fourrer<\/p>\n
Pr\u00e9parer le sirop :
\nPorter l’eau et le sucre \u00e0 \u00e9bullition
\nLorsque le m\u00e9lange a refroidi ajouter le jus de Yuzu<\/p>\n
Lorsque le cake est cuit, l’imbiber du sirop
\nLe mettre au cong\u00e9lateur pendant 30 minutes<\/p>\n
Ganache au yuzu et s\u00e9same noir :
\nFaire fondre au bain marie le chocolat
\nPorter \u00e0 \u00e9bullition la cr\u00e8me et le miel
\nVerser sur le chocolat fondu en 3 fois
\nBien \u00e9mulsionner
\nAjouter le pralin\u00e9 de s\u00e9same noir et la p\u00e2te de s\u00e9same noir
\nPlacer au r\u00e9frig\u00e9rateur le temps que la ganache fige l\u00e9g\u00e8rement
\nMettre dans une poche \u00e0 douille
\nLorsque le cake a refroidi, pocher la ganache \u00e0 l’int\u00e9rieur<\/p>\n
Gla\u00e7age :
\nFaire fondre le chocolat
\nAjouter l’huile de p\u00e9pin de raisins et le s\u00e9same noir
\nLorsque <\/p>\n
Verser le gla\u00e7age lorsqu’il est \u00e0 35 degr\u00e9s environ sur le cake bien froid<\/p>\n
Regalez-vous<\/p>\n","protected":false},"excerpt":{"rendered":"
Pr\u00e9paration du cake : Pr\u00e9chauffer le four \u00e0 160 degr\u00e9s Clarifier le beurre et le laisser refroidir M\u00e9langer le sucre et les zestes de citrons et laisser infuser une dizaine de minutes Ajouter les oeufs et battre pendant 5 minutes (le m\u00e9lange doit monter et blanchir Ajouter la cr\u00e8me, le rhum et le sucre Ajouter […]<\/p>\n","protected":false},"author":9,"featured_media":10730,"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":"
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