{"id":10762,"date":"2024-08-24T19:43:52","date_gmt":"2024-08-24T17:43:52","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10762"},"modified":"2024-08-24T19:43:52","modified_gmt":"2024-08-24T17:43:52","slug":"le-marcel-proust","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/le-marcel-proust\/","title":{"rendered":"Le Marcel Proust"},"content":{"rendered":"<p>Etaler le sabl\u00e9 \u00e0 5mm et d\u00e9tailler une bande pour le fond du moule \u00e0 cake.<br \/>\nLe pr\u00e9cuire au four \u00e0 sole pendant 10 minutes \u00e0 200\u00b0c vo\u00fbte et sole.<\/p>\n<p>Pour l&rsquo;appareil \u00e0 madeleine :<br \/>\nFaire fondre le beurre<br \/>\nM\u00e9langer le sucre les oeufs et la p\u00e2te de vanille.<br \/>\nRajouter le beurre fondu au m\u00e9lange et fouetter jusqu&rsquo;\u00e0 ce que le m\u00e9lange soit homog\u00e8ne.<br \/>\nTamiser la farine et la poudre \u00e0 lever et les rajouter au m\u00e9lange<br \/>\nFouetter jusqu&rsquo;\u00e0 incorporation totale.<br \/>\nR\u00e9server au froid.<\/p>\n<p>Une fois le biscuit sorti du four, \u00e9plucher et d\u00e9tailler les 2 pommes et les couper en 8 quartiers.<br \/>\nLes disposer au fond du moule \u00e0 cake sur le sabl\u00e9.<br \/>\nDisposer l&rsquo;appareil \u00e0 madeleine dans le moule \u00e0 cake<br \/>\nEnfourner au four \u00e0 sole \u00e0 200\u00b0c Vo\u00fbte et 180\u00b0c Sole pendant 48 minutes<\/p>\n<p>Une fois cuit, d\u00e9mouler le cake et le r\u00e9server au froid jusqu&rsquo;\u00e0 la finition.<\/p>\n<p>Faire un caramel \u00e0 sec, ajouter la cr\u00e8me pour d\u00e9cuire le caramel et enfin ajouter le beurre.<\/p>\n<p>Pour le gla\u00e7age, faire fondre le chocolat et rajouter l&rsquo;huile de p\u00e9pin de raisin.<\/p>\n<p>Une fois le cake refroidi, recouvrir le dessus de caramel et disposer les noisettes par rang\u00e9e de 5 sur le long du cake.<\/p>\n<p>Glacer le cake avec le chocolat, r\u00e9server au froid quelques instants pour que le gla\u00e7age prenne.<\/p>\n<p>Une fois le gla\u00e7age pris, le cake est pr\u00eat \u00e0 \u00eatre d\u00e9gust\u00e9 \u00e0 n&rsquo;importe quel moment !<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Etaler le sabl\u00e9 \u00e0 5mm et d\u00e9tailler une bande pour le fond du moule \u00e0 cake. Le pr\u00e9cuire au four \u00e0 sole pendant 10 minutes \u00e0 200\u00b0c vo\u00fbte et sole. Pour l&rsquo;appareil \u00e0 madeleine : Faire fondre le beurre M\u00e9langer le sucre les oeufs et la p\u00e2te de vanille. Rajouter le beurre fondu au m\u00e9lange [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":10763,"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":"<img alt='' src='https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/avatars\/9\/5ee2d72b19001-bpfull.png' srcset='https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/avatars\/9\/5ee2d72b19001-bpfull.png 2x' class='avatar avatar-200 photo' height='200' width='200' loading='lazy' decoding='async'\/>","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":"<a href=\"https:\/\/www.patissiersdanslemonde.fr\/category\/recettes\/\" alt=\"Recettes\" class=\"category-recettes\">Recettes<\/a> 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