{"id":10751,"date":"2024-08-24T19:43:00","date_gmt":"2024-08-24T17:43:00","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10751"},"modified":"2024-08-24T19:43:00","modified_gmt":"2024-08-24T17:43:00","slug":"crocchoco","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/crocchoco\/","title":{"rendered":"Croc’Choco"},"content":{"rendered":"CAKE MOELLEUX CACAO
\nDans la cuve d\u2019un robot p\u00e2tissier, avec la feuille, m\u00e9langer tous les ingr\u00e9dients secs (farine, sucre, cacao, levure, sel fin). Ajouter les 2 \u0153ufs, m\u00e9langer, puis le lait et l\u2019huile ensemble et enfin l\u2019eau ti\u00e8de. La p\u00e2te obtenue est plus liquide qu\u2019une p\u00e2te \u00e0 cake ordinaire. Cuisson 1h15 dans un plat \u00e0 cake chemis\u00e9, dans un four pr\u00e9chauff\u00e9 \u00e0
\n180\u00b0C. Une fois bien refroidi, d\u00e9mouler le cake et le creuser avec un tube en inox.<\/p>\n
GANACHE CHOCOLAT CAFE
\nContrairement \u00e0 ma recette habituelle, j\u2019ai choisi de changer la recette pour ce g\u00e2teau de voyage et de ne pas utiliser de cr\u00e8me.
\nFaire fondre le chocolat au bain marie. Quand il est fondu, ajouter le miel puis le lait concentr\u00e9 chaud en 3 fois. Ajouter un peu d\u2019extrait de caf\u00e9. Travailler la ganache \u00e0 la spatule pour s\u2019assurer davoir la consistance voulue. Elle doit avoir une consistance soyeuse et \u00e0 la fois \u00eatre assez dense pour permettre d\u2019avoir un joli visuel au tranchage.<\/p>\n
COQUE CHOCOLAT ROCHER
\nFaire un pralin : faire torr\u00e9fier les noisettes au four \u00e0 250\u00b0C. Faire un caramel \u00e0 sec, le laisser refroidir sur une plaque. Casser le caramel en morceaux, et le mixer avec les noisettes.<\/p>\n
Temperer le chocolat noir. Faire chauffer le chocolat au bain-marie pour obtenir 50-55\u00b0C. Sur un bain-marie froid, faire baisser la temp\u00e9rature \u00e0 28-29\u00b0C, puis remettre \u00e0 chauffer tr\u00e8s doucement pour remonter \u00e0 31-32\u00b0C, qui est notre temp\u00e9rature d\u2019utilisation. Ajouter le pralin. Verser le chocolat sur le cake, puis l\u2019\u00e9taler avec une spatule souple. Laisser cristalliser \u00e0 temp\u00e9rature ambiante.<\/p>\n","protected":false},"excerpt":{"rendered":"
CAKE MOELLEUX CACAO Dans la cuve d\u2019un robot p\u00e2tissier, avec la feuille, m\u00e9langer tous les ingr\u00e9dients secs (farine, sucre, cacao, levure, sel fin). Ajouter les 2 \u0153ufs, m\u00e9langer, puis le lait et l\u2019huile ensemble et enfin l\u2019eau ti\u00e8de. La p\u00e2te obtenue est plus liquide qu\u2019une p\u00e2te \u00e0 cake ordinaire. Cuisson 1h15 dans un plat \u00e0 […]<\/p>\n","protected":false},"author":9,"featured_media":10752,"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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[17],"tags":[],"class_list":["post-10751","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"tpgb_featured_images":{"full":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2022\/05\/20220525_205752-scaled.jpg",2560,1920,false],"tp-image-grid":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2022\/05\/20220525_205752-scaled.jpg",700,525,false],"thumbnail":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2022\/05\/20220525_205752-150x150.jpg",150,150,true],"medium":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2022\/05\/20220525_205752-300x225.jpg",300,225,true],"medium_large":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2022\/05\/20220525_205752-768x576.jpg",768,576,true],"large":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2022\/05\/20220525_205752-1024x768.jpg",1024,768,true],"default":"https:\/\/www.patissiersdanslemonde.fr\/wp-content\/plugins\/the-plus-addons-for-block-editor\/assets\/images\/tpgb-placeholder.jpg"},"tpgb_post_meta_info":{"get_date":"24 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> "},"_links":{"self":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/posts\/10751","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/comments?post=10751"}],"version-history":[{"count":1,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/posts\/10751\/revisions"}],"predecessor-version":[{"id":11138,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/posts\/10751\/revisions\/11138"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/media\/10752"}],"wp:attachment":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/media?parent=10751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/categories?post=10751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/tags?post=10751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}