{"id":10735,"date":"2024-08-24T19:43:28","date_gmt":"2024-08-24T17:43:28","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10735"},"modified":"2024-08-24T19:43:28","modified_gmt":"2024-08-24T17:43:28","slug":"gateau-aux-mille-sourires","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/gateau-aux-mille-sourires\/","title":{"rendered":"G\u00e2teau aux mille sourires"},"content":{"rendered":"Etapes
\n[[Biscuits souffl\u00e9s au chocolat]]
\n1. M\u00e9langez le sucre cristallis\u00e9 (50 g) et la f\u00e9cule de ma\u00efs avec le lait.
\n2. Placez 1. dans une casserole et faites chauffer jusqu’\u00e0 ce que le m\u00e9lange soit visqueux.
\n3. Lorsqu’il est visqueux, ajouter les jaunes d’\u0153ufs.
\n4. Filtrez et versez sur le chocolat dans un bol s\u00e9par\u00e9.
\n5. Faire une meringue avec les blancs d’oeufs et le sucre cristallis\u00e9 (120 g)
\n6. Ajoutez-en 4. au bol de meringue et m\u00e9langez d\u00e9licatement.
\n7. Tamisez la poudre d’amandes, le sucre glace, la poudre de cacao et ajoutez-la \u00e0 6.
\n8. Recouvrez un moule de papier cuisson et faites-le cuire \u00e0 160\u00b0C pendant 35 \u00e0 40 minutes.<\/p>\n
[[Cr\u00e9meux au chocolat]]
\n1. Faites chauffer le lait et la cr\u00e8me dans une casserole.
\n2. M\u00e9langez le sucre et les jaunes d’oeufs.
\n3. Ajouter 1. \u00e0 2., m\u00e9langer et remettre dans la casserole.
\n4. Chauffez \u00e0 83 \u00b0C et faites la cr\u00e8me anglaise.
\n5. Versez sur le chocolat tout en filtrant pour faire fondre le chocolat.
\n6. Lisser avec un mixeur plongeant.<\/p>\n
[[Pralin\u00e9 & Pralin\u00e9 chocolat]]
\n1. Faire du caramel avec sucre granul\u00e9 et eau
\n2. Mettez le caramel et les amandes dans un robot culinaire pour obtenir une p\u00e2te.
\n3. Temp\u00e9rer le chocolat au lait.
\n4. M\u00e9langez le pralin\u00e9 avec 3.<\/p>\n
[[P\u00e2te \u00e0 Glacer]]
\n1. Faites dissoudre tous les ingr\u00e9dients ensemble.<\/p>\n
[[Montage et D\u00e9cor]]
\n1. Coupez la p\u00e2te \u00e0 biscuit en cellules de la taille d’un cadre.
\n2. Placez une couche de p\u00e2te \u00e0 biscuit \u00e0 l’int\u00e9rieur de la cellule et remplissez avec 90 g de chocolat pralin\u00e9.
\n3. Couvrir d’une autre p\u00e2te \u00e0 biscuit.
\n4. R\u00e9frig\u00e9rer en congelant rapidement.
\n5. Lorsque le pralin\u00e9 a pris, d\u00e9moulez-le.
\n6. Pressez la cr\u00e8me au chocolat.
\n7. R\u00e9frig\u00e9rer rapidement.
\n8. Veiller \u00e0 ce que le gla\u00e7age enrobe parfaitement bien le dessus et les c\u00f4t\u00e9s du g\u00e2teau.<\/p>\n","protected":false},"excerpt":{"rendered":"
Etapes [[Biscuits souffl\u00e9s au chocolat]] 1. M\u00e9langez le sucre cristallis\u00e9 (50 g) et la f\u00e9cule de ma\u00efs avec le lait. 2. Placez 1. dans une casserole et faites chauffer jusqu’\u00e0 ce que le m\u00e9lange soit visqueux. 3. Lorsqu’il est visqueux, ajouter les jaunes d’\u0153ufs. 4. Filtrez et versez sur le chocolat dans un bol s\u00e9par\u00e9. […]<\/p>\n","protected":false},"author":9,"featured_media":10736,"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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