{"id":1075,"date":"2016-11-19T08:16:45","date_gmt":"2016-11-19T07:16:45","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=1075"},"modified":"2016-11-20T21:38:56","modified_gmt":"2016-11-20T20:38:56","slug":"daisy","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/daisy\/","title":{"rendered":"Daisy"},"content":{"rendered":"1 : Sabler reconstituer
\nFaire fondre le beurre de cacao
\nEmietter les sabl\u00e9s bretons, m\u00e9lang\u00e9 avec la feuillantine, le riz souffl\u00e9 et le beurre de cacao, \u00e9taler dans les cercles de 8 cm sur 0,7 cm, r\u00e9server au frais
\n2 : Mousse vanille gingembre
\nMonter la cr\u00e8me au bec d\u2019oiseaux, ajouter la vanille et le gingembre
\nCommencer \u00e0 monter les jaunes au batteur
\nCuire l\u2019eau, le sucre \u00e0 118\u00b0 ajouter la g\u00e9latine pr\u00e9alablement r\u00e9hydrater et les verser sur les jaunes, battre jusqu\u2019\u00e0 refroidissement et m\u00e9langer \u00e0 la cr\u00e8me, puis couler dans des cercle de 8 cm, surgeler et d\u00e9couper le centre avec un emporte-pi\u00e8ce de 4 cm, puis d\u00e9poser sur le sabl\u00e9 reconstituer
\n3 : Confit d\u2019ananas
\nChauffer la pur\u00e9e, le jus de citron, le sirop de glucose et le rhum, \u00e0 45\u00b0 ajouter le m\u00e9lange sucre-pectine et faire bouillir 2 minutes, r\u00e9server au frais, et r\u00e9server 300 g pour la mousse
\n4 : Brunoise d\u2019ananas
\nCouper l\u2019ananas en brunoise, ajouter la vanille, saupoudrer de sucre et cuire jusqu\u2019\u00e0 ce que l\u2019ananas devienne translucide et flamb\u00e9 au rhum, refroidir et m\u00e9langer au reste du confit
\n5 : Mousse ananas
\nColler le confie avec la g\u00e9latine, monter la cr\u00e8me avec le sucre au bec d\u2019oiseau, m\u00e9langer les deux \u00e0 la maryse, couler dans les moules demi sph\u00e8re au \u00be d\u00e9poser de la brunoise, surgeler le tout
\n6 : Appareill \u00e0 floquer
\nFaire fondre le beurre de cacao et le chocolat blanc \u00e0 45\u00b0 C au micro-onde, divis\u00e9 en deux, colorer une partie en jaune et l\u2019autre blanche
\nAvec un pistolet floquer chaque demie sph\u00e8re en jaune, et les parfais en blanc
\n7 : P\u00e9tale de meringue
\nMonter les blancs en ajoutant le sucre semoule petit \u00e0 petit, une fois bien s\u00e9rer ajouter le sucre glace \u00e0 la maryse
\nEtaler des p\u00e9tales avec un chablon sur papier et cuire 2h \u00e0 76
\n8 : Montage
\nDans chaque base de g\u00e2teaux d\u00e9poser de la brunoise d\u2019ananas m\u00e9langer au confie dans la partie ajourer de la mousse vanille gingembre puis, venez d\u00e9poser des p\u00e9tales de meringue tout autour du g\u00e2teau et recouvrir le trou par la demie sph\u00e8re ananas, ajouter quelque feuille d\u2019or pour la d\u00e9co<\/p>\n","protected":false},"excerpt":{"rendered":"
1 : Sabler reconstituer Faire fondre le beurre de cacao Emietter les sabl\u00e9s bretons, m\u00e9lang\u00e9 avec la feuillantine, le riz souffl\u00e9 et le beurre de cacao, \u00e9taler dans les cercles de 8 cm sur 0,7 cm, r\u00e9server au frais 2 : Mousse vanille gingembre Monter la cr\u00e8me au bec d\u2019oiseaux, ajouter la vanille et le […]<\/p>\n","protected":false},"author":9,"featured_media":1076,"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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novembre 2016","get_modified_date":"20 novembre 2016","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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