{"id":10764,"date":"2024-08-24T19:46:02","date_gmt":"2024-08-24T17:46:02","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10764"},"modified":"2024-08-24T19:46:02","modified_gmt":"2024-08-24T17:46:02","slug":"texture","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/texture\/","title":{"rendered":"Texture"},"content":{"rendered":"Recette pour un moule Silikomart \u00ab\u00a0Paris\u00a0\u00bb, 6 personnes qui permet l’insert d’une texture semi-liquide, ici un caramel exotique.
\n5 textures composent ce g\u00e2teau de voyage : un dacquois, un financier, un caramel semi-liquide, un gianduja mont\u00e9 et des \u00e9clats d’amandes pour amener une texture craquante.<\/p>\n
Dacquoise aux amandes torr\u00e9fi\u00e9es\u00a0:<\/p>\n
– 30g Blancs d’oeufs
\n– 20g Sucre semoule
\n– 20g Poudre d’amande brute torr\u00e9fi\u00e9e
\n– 10g Sucre glace
\n– 6 g Farine faible
\n– 15g d’\u00e9clats d\u00a0‘amandes torr\u00e9fi\u00e9es<\/p>\n
Monter les blancs avec le sucre semoule au bec d’oiseau. Ajouter les poudres tamis\u00e9es ensemble \u00e0 la maryse. Verser dans le moule \u00ab\u00a0Paris\u00a0\u00bb Silikomart et enfourner \u00e0 170\u00b0C 15min.<\/p>\n
\tFinancier Chocolat\u00a0:<\/p>\n
– 34g Sucre glace
\n– 20g Poudre d’amande brute
\n– 10g Farine faible
\n– 30g Blancs d’oeufs
\n– 27g Beurre noisette
\n– 15g Chocolat 70%<\/p>\n
R\u00e9aliser un beurre noisette, puis le verser sur le chocolat. M\u00e9langer ensemble le sucre glace, la poudre d’amande brute, la farine et les blancs temp\u00e9r\u00e9s. Ajouter le m\u00e9lange beurre et chocolat.
\nRendre le m\u00e9lange homog\u00e8ne au fouet. Verser sur la dacquoise cuite, dans le moule et enfourner 15min \u00e0 170\u00b0C. Refroidir et d\u00e9mouler.<\/p>\n
\tCaramel exotique\u00a0:<\/p>\n
– 30g Sucre semoule 1
\n– 10g Isomalt
\n– 10g Glucose
\n– 30g Pur\u00e9e de mangue
\n– 15g Kalamansi
\n– 15g Pur\u00e9e de Banane
\n– 2g Pectine 325NH95
\n– 4g Sucre semoule 2
\n– 12,5g Beurre sal\u00e9.<\/p>\n
R\u00e9aliser un caramel \u00e0 165\u00b0C avec Sucre 1 + Isomalt + Sirop de glucose. D\u00e9cuire avec les pur\u00e9es chaude.
\nAjouter le Sucre 2 + Pectine m\u00e9lang\u00e9 pr\u00e9alablement \u00e0 sec. Porter \u00e0 \u00e9bulition puis refroidir.
\nA 50\u00b0C, mixer avec le beurre.
\nGarnir la rainure centrale du cake d\u00e9moul\u00e9 (moule \u00ab\u00a0Paris\u00a0\u00bb Silikomart\u00a0\u00bb) avec le caramel. Refroidir au grand froid.<\/p>\n
\tPralin\u00e9 mont\u00e9 Amande\u00a0:<\/p>\n
– 65g Amandes torr\u00e9fi\u00e9es
\n– 35g Sucre \u00e0 givre
\n– 5g Poudre de lait
\n– 3g fleur de sel<\/p>\n
Torr\u00e9fier les amandes \u00e0 150\u00b0C 40min. Refroidir et mixer avec Sucre \u00e0 gicre + Poudre de lait.<\/p>\n
– 100g Gianduja amande
\n– 60g Couverture lait 40%
\n– 20g Beurre pommade<\/p>\n
Fondre la Couverture \u00e0 40\u00b0C, puis ajouter le gianduja. Ajouter enfin le beurre pommade et laisser cristalliser. Monter au batteur et pocher avec une petite douille St honor\u00e9 afin de donner du volume au cake.<\/p>\n
Fruits secs sabl\u00e9s :
\n– 12g Sucre
\n– 6g Eau
\n– 1g fleur de sel
\n– 25g Amandes et noisettes torr\u00e9fi\u00e9es <\/p>\n
R\u00e9aliser un sirop \u00e0 114\u00b0C avec le sucre et le sel. Ajouter les amandes et noisettes chaudes et sabler.
\nRefroidir.<\/p>\n
D\u00e9corer d’\u00e9clats de fruits secs sabl\u00e9s et de pointes de caramel exotique dans les interstices du pochage.<\/p>\n
Ce g\u00e2teau de voyage a d\u00e9j\u00e0 voyag\u00e9 par la poste, sans encombre.
\nEn esp\u00e9rant que la recette vous ouvre l’app\u00e9tit !
\nBonne d\u00e9lib\u00e9ration !<\/p>\n","protected":false},"excerpt":{"rendered":"
Recette pour un moule Silikomart \u00ab\u00a0Paris\u00a0\u00bb, 6 personnes qui permet l’insert d’une texture semi-liquide, ici un caramel exotique. 5 textures composent ce g\u00e2teau de voyage : un dacquois, un financier, un caramel semi-liquide, un gianduja mont\u00e9 et des \u00e9clats d’amandes pour amener une texture craquante. Dacquoise aux amandes torr\u00e9fi\u00e9es\u00a0: – 30g Blancs d’oeufs – 20g […]<\/p>\n","protected":false},"author":9,"featured_media":10765,"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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