{"id":10747,"date":"2024-08-24T19:42:59","date_gmt":"2024-08-24T17:42:59","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10747"},"modified":"2024-08-24T19:42:59","modified_gmt":"2024-08-24T17:42:59","slug":"cake-chocorange","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/cake-chocorange\/","title":{"rendered":"Cake choc’orange"},"content":{"rendered":"

CONFIT D\u2019ORANGE \/ ORANGES CONFITES \/ CARAMEL D\u2019ORANGE
\nBlanchir 2 fois les zestes d\u2019orange.
\nLes ajouter ensuite dans une casserole au jus d\u2019orange, au sucre et le kumquat. Faire confire \u00e0 feu doux\/moyen pendant 40mns.<\/p>\n

R\u00e9server 2 belles pi\u00e8ces de zestes confits (d\u00e9coration).
\nFiltrez le caramel d\u2019orange.
\nMixez aussit\u00f4t le reste de zestes avec du sirop d\u2019orange pour obtenir un confit. R\u00e9server au frais. <\/p>\n

MARMELADE D\u2019ORANGE EXPRESS
\nMettre dans une casserole les supr\u00eames des oranges et le maximum de jus des fruits r\u00e9cup\u00e9r\u00e9. Ajouter le sucre (1).
\nFaire chauffer la pr\u00e9paration au fouet (50\u00b0) puis ajouter le m\u00e9lange pectine et sucre(2) pour cuire \u00e0 la nappe (1mn apr\u00e8s \u00e9bullition). Hors du feu, rajouter le jus de citron puis d\u00e9barrasser dans un r\u00e9cipient pr\u00e9alablement mis au cong\u00e9lateur et filmer au contact. Laisser quelques minutes refroidir puis mettre au cong\u00e9lateur. On obtient 300grs de marmelade.<\/p>\n

GARNITURE MARMELADE ORANGE ET CONFIT
\nM\u00e9langer les 2 masses pour obtenir un \u201cMIX\u201d qui servira \u00e0 garnir chaque biscuit d\u00e9taill\u00e9 ainsi que le topping. Mettre au cong\u00e9lateur rapidement ( \u00e0 utiliser entre 20 et 25\u00b0)<\/p>\n

CAKE ORANGE PAVOT HUILE D\u2019 OLIVE
\nPr\u00e9chauffer le four chaleur tournante \u00e0 170\u00b0.
\nM\u00e9langer dans un cul de poule le sucre, le zeste, le jus d\u2019orange, l\u2019huile d\u2019olive, le cointreau et la cr\u00e8me. Incorporer les \u0153ufs sans trop \u00e9mulsionner. Puis ajouter d\u00e9licatement le m\u00e9lange farine-levure pr\u00e9alablement tamis\u00e9. Terminer par les graines de pavot.
\nCouler tout l\u2019appareil sur une plaque (30×40) et l\u2019\u00e9taler r\u00e9guli\u00e8rement. Cuire \u00e0 chaleur tournante pendant environ 10mns (\u00e0 surveiller).
\nD\u00e9barrasser sur une grille et recouvrir d\u2019un film afin de garder tout le moelleux du cake.<\/p>\n

GLACAGE
\nFaire fondre au bain marie le chocolat et le beurre de cacao.
\nAjouter les fruits secs.
\nBien m\u00e9langer et glacer entre 35\u00b0et 40\u00b0 pour le dressage dans un contenant assez haut et \u00e9troit.<\/p>\n

MONTAGE
\nD\u00e9couper le biscuit en 3 parties \u00e9gales \u00e0 l\u2019aide d\u2019un cadre.
\nPlacer chacune des 3 parties dans le cadre apr\u00e8s les avoir garni du mix marmelade et confit. ((130gr).Terminer par un biscuit retourn\u00e9. Filmer et mettre au cong\u00e9lateur le temps que cela durcisse un peu.
\nUne fois durci, d\u00e9cadrer et couper pour obtenir 2 bandes plac\u00e9es sur la tranche que l\u2019on \u00ab\u00a0colle\u00a0\u00bb l\u2019une \u00e0 l\u2019autre avec une couche du mix. Terminer par le topping avec le reste du mix.
\nRemettre au cong\u00e9lateur jusqu\u2019au gla\u00e7age.<\/p>\n

Sarments chocolat
\nD\u00e9couper des petites cubes et des segments de biscuits dans les parures. Les r\u00e9server au cong\u00e9lateur jusqu\u2019au gla\u00e7age au chocolat. D\u00e9corer avec des zestes d\u2019orange en forme de triangle.<\/p>\n","protected":false},"excerpt":{"rendered":"

CONFIT D\u2019ORANGE \/ ORANGES CONFITES \/ CARAMEL D\u2019ORANGE Blanchir 2 fois les zestes d\u2019orange. Les ajouter ensuite dans une casserole au jus d\u2019orange, au sucre et le kumquat. Faire confire \u00e0 feu doux\/moyen pendant 40mns. R\u00e9server 2 belles pi\u00e8ces de zestes confits (d\u00e9coration). Filtrez le caramel d\u2019orange. Mixez aussit\u00f4t le reste de zestes avec du […]<\/p>\n","protected":false},"author":9,"featured_media":10748,"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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