{"id":10733,"date":"2024-08-24T19:43:52","date_gmt":"2024-08-24T17:43:52","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10733"},"modified":"2024-08-24T19:43:52","modified_gmt":"2024-08-24T17:43:52","slug":"le-cake-ahuete","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/le-cake-ahuete\/","title":{"rendered":"Le Cake-ahu\u00e8te"},"content":{"rendered":"

Cacahu\u00e8tes caram\u00e9lis\u00e9es
\nFaites cuire le sucre et l\u2019eau jusqu\u2019\u00e0 118\u00b0C. Ajoutez les cacahu\u00e8tes. M\u00e9langez sans cesse \u00e0 la spatule jusqu\u2019\u00e0 obtenir une jolie caram\u00e9lisation.
\nAjoutez le beurre et 1 pinc\u00e9e de fleur sel.
\nD\u00e9barrassez sur un papier sulfuris\u00e9 et laissez refroidir.<\/p>\n

Appareil \u00e0 cake
\nPr\u00e9chauffez votre four \u00e0 170\u00b0C.
\nMontez les blancs en neige avec le sucre.
\nM\u00e9langez la poudre de noisette, la vergeoise, le jaune d\u2019\u0153uf, les blancs d\u2019\u0153ufs, la cr\u00e8me et les grains de vanille.
\nAjoutez le beurre noisette, m\u00e9langez.
\nVersez ensuite la farine, la levure et la fleur de sel, m\u00e9langez.
\nIncorporez d\u00e9licatement les blancs en neige.
\nTerminez par les cacahu\u00e8tes caram\u00e9lis\u00e9es concass\u00e9es.
\nBeurrez et saupoudrez de cassonade votre moule.
\nVersez votre appareil \u00e0 cake aux 2\/3 et enfournez pour environ 30 min.<\/p>\n

Pralin\u00e9 cacahu\u00e8te
\nR\u00e9alisez un caramel. D\u00e9barrassez-le sur un papier sulfuris\u00e9 puis laissez-le compl\u00e8tement refroidir avant de le concassez grossi\u00e8rement.
\nPlacez vos cacahu\u00e8tes et votre caramel dans votre robot et mixez longuement jusqu\u2019\u00e0 obtention d\u2019un joli pralin\u00e9.<\/p>\n

Croustillant pralin\u00e9
\nFaites fondre le chocolat au bain-marie puis ajoutez le pralin\u00e9 ainsi que les cr\u00eapes dentelles \u00e9miett\u00e9es.
\nGla\u00e7age chocolat cacahu\u00e8te
\nFaites fondre le chocolat au bain-marie puis ajoutez l\u2019huile. M\u00e9langez bien. Ajoutez les cacahu\u00e8tes torr\u00e9fi\u00e9es hach\u00e9es.
\nLe gla\u00e7age s\u2019utilisera \u00e0 30-32 degr\u00e9s.<\/p>\n

Finitions
\nCoupez le chapeau de votre cake.
\nCreusez le dessus de votre cake pour pouvoir le garnir de pralin\u00e9 cacahu\u00e8te.
\nRefermez-le.
\nA l\u2019aide d\u2019une spatule \u00e9talez le croustillant sur toute la surface du cake.
\nPlacez au cong\u00e9lateur quelques minutes.
\nRecouvrir votre cake de gla\u00e7age chocolat puis d\u00e9posez quelques cacahu\u00e8tes caram\u00e9lis\u00e9es.
\nPlacez-le au frais le temps que celui ci-fige. <\/p>\n

R\u00e9galez-vous\u2026<\/p>\n","protected":false},"excerpt":{"rendered":"

Cacahu\u00e8tes caram\u00e9lis\u00e9es Faites cuire le sucre et l\u2019eau jusqu\u2019\u00e0 118\u00b0C. Ajoutez les cacahu\u00e8tes. M\u00e9langez sans cesse \u00e0 la spatule jusqu\u2019\u00e0 obtenir une jolie caram\u00e9lisation. Ajoutez le beurre et 1 pinc\u00e9e de fleur sel. D\u00e9barrassez sur un papier sulfuris\u00e9 et laissez refroidir. Appareil \u00e0 cake Pr\u00e9chauffez votre four \u00e0 170\u00b0C. Montez les blancs en neige avec […]<\/p>\n","protected":false},"author":9,"featured_media":0,"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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\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 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