{"id":10760,"date":"2024-08-24T19:43:29","date_gmt":"2024-08-24T17:43:29","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10760"},"modified":"2024-08-24T19:43:29","modified_gmt":"2024-08-24T17:43:29","slug":"harmonie","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/harmonie\/","title":{"rendered":"Harmonie"},"content":{"rendered":"APPAREIL A CAKE A LA PISTACHE<\/p>\n
Pr\u00e9chauffer le four \u00e0 160\u00b0
\nGraisser le moule et le tube \u00e0 insert, chemiser le moule d\u2019un papier sulfuris\u00e9.
\nDans le bol du robot, \u00e9mulsionner au fouet les \u0153ufs et le sucre.
\nAjouter l\u2019ensemble des poudres tamis\u00e9es (farine + levure chimique puis le sel). M\u00e9langer.
\nAjouter la cr\u00e8me liquide. M\u00e9langer.
\nAjouter la p\u00e2te de pistache. M\u00e9langer jusqu\u2019\u00e0 homog\u00e9n\u00e9isation compl\u00e8te.
\nIncorporer le beurre fondu ti\u00e9di (il ne doit pas d\u00e9passer les 45\u00b0C) et l\u2019huile de pistache.
\nAjouter les pistaches concass\u00e9es et m\u00e9langer une derni\u00e8re fois.
\nVerser dans le moule.
\nCuire \u00e0 160\u00b0C pendant 40-50 min environ.<\/p>\n
PENDANT LA CUISSON DU CAKE :<\/p>\n
INSERT FRAMBOISE
\nM\u00e9langer la pectine et le sucre. Faire chauffer les framboises dans une casserole en les \u00e9crasant grossi\u00e8rement avec le fouet. Temp\u00e9rature minimum de 40\u00b0. Verser le m\u00e9lange sucre\/pectine en fouettant r\u00e9guli\u00e8rement. Porter \u00e0 \u00e9bullition 30 secondes sans cesser de remuer. Faire refroidir au r\u00e9frig\u00e9rateur dans un plat puis mettre dans une poche \u00e0 douille. <\/p>\n
GLACAGE CHOCOLAT BLANC
\nFaire fondre le chocolat au bain-marie.
\nAjouter l\u2019huile, m\u00e9langer et laisser refroidir \u00e0 temp\u00e9rature ambiante.<\/p>\n
DECOR
\nR\u00e9aliser un caramel \u00e0 sec. Dans une casserole, faire chauffer \u00e0 feu moyen\/vif le sucre. Lorsque celui-ci se transforme en caramel clair, retirer la casserole du feu et y incorporer les 3 pistaches enti\u00e8res. M\u00e9langer, retirer les pistaches et les r\u00e9server.<\/p>\n
SIROP IMBIBAGE
\nMettre la p\u00e2te de pistache dans un r\u00e9cipient haut et fin.
\nDans une casserole porter \u00e0 \u00e9bullition l\u2019eau et le sucre.
\nVerser le m\u00e9lange eau\/sucre sur la p\u00e2te de pistache.
\nMixer puis r\u00e9server.<\/p>\n
Lorsque le cake est cuit, le laisser refroidir hors du four 5 minutes.
\nD\u00e9mouler,
\nAvec le pinceau, imbiber le cake de sirop encore chaud sur toutes les faces y compris \u00e0 l\u2019int\u00e9rieur de l\u2019insert.
\nMettre le cake au cong\u00e9lateur pendant environ 10-15 minutes.<\/p>\n
INSERT FRAMBOISE
\nPocher l\u2019insert framboise dans le cake.
\nRemettre le cake au cong\u00e9lateur \u00e0 la verticale.<\/p>\n
GLACAGE CHOCOLAT BLANC
\nLorsque le chocolat blanc a atteint la temp\u00e9rature de 30\u00b0, sortir le cake du cong\u00e9lateur.
\nLe disposer sur une grille avec un contenant en dessous et r\u00e9aliser le gla\u00e7age.
\nD\u00e9poser le cake sur le plat de service pour proc\u00e9der au d\u00e9cor.<\/p>\n
DECOR
\nDisposer sur le gla\u00e7age les 3 pistaches caram\u00e9lis\u00e9es, puis les framboises s\u00e9ch\u00e9es et les pistaches concass\u00e9es \u00e0 l\u2019aide de la pince inox.<\/p>\n","protected":false},"excerpt":{"rendered":"
APPAREIL A CAKE A LA PISTACHE Pr\u00e9chauffer le four \u00e0 160\u00b0 Graisser le moule et le tube \u00e0 insert, chemiser le moule d\u2019un papier sulfuris\u00e9. Dans le bol du robot, \u00e9mulsionner au fouet les \u0153ufs et le sucre. Ajouter l\u2019ensemble des poudres tamis\u00e9es (farine + levure chimique puis le sel). M\u00e9langer. Ajouter la cr\u00e8me liquide. […]<\/p>\n","protected":false},"author":9,"featured_media":10761,"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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