{"id":10766,"date":"2024-08-24T19:43:00","date_gmt":"2024-08-24T17:43:00","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10766"},"modified":"2024-08-24T19:43:00","modified_gmt":"2024-08-24T17:43:00","slug":"chocosap","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/chocosap\/","title":{"rendered":"Chocosap"},"content":{"rendered":"– R\u00e9alisation de la p\u00e2te sabl\u00e9e aux graines de courges :
\nM\u00e9langer la farine, le sucre glace et la poudre de graines de courges puis ajouter l\u2019\u0153uf et finir avec le beurre. L\u2019\u00e9taler et d\u00e9couper 1 cercle de 16cm de diam\u00e8tre. Le fait prendre au froid en attente de la r\u00e9alisation de la ganache.<\/p>\n
– R\u00e9alisation de la ganache chocolat Kalingo et huile essentielle de sapin :
\nFaire fondre le chocolat et y ajouter la cr\u00e8me chaude en 3 fois. \u00c9mulsionner le tout puis ajouter les gouttes d\u2019huile essentielle. Mettre la ganache dans une poche.<\/p>\n
– Pr\u00e9cuire la p\u00e2te sabl\u00e9e 10 min au four \u00e0 170\u00b0 pendant la r\u00e9alisation du biscuit.<\/p>\n
– R\u00e9alisation du biscuit :
\nFaire fondre le chocolat avec le beurre. M\u00e9langer les jaunes d\u2019\u0153ufs avec une partie du sucre puis ajouter la poudre d\u2019amandes, le m\u00e9lange chocolat et beurre fondus. Monter les blancs avec une partie du sucre. Les ajouter au pr\u00e9c\u00e9dent m\u00e9lange en alternant avec la farine tamis\u00e9e.
\nMettre la p\u00e2t\u00e9 sur le fond de p\u00e2te sabl\u00e9e et injecter \u00e0 diff\u00e9rents endroits la ganache au chocolat et sapin. Cuire l\u2019ensemble au four \u00e0 160\u00b0 pendant 30 \u00e0 35min. <\/p>\n
– R\u00e9alisation du gla\u00e7age chocolat Kalingo, graines de courges et huile essentielle de sapin :
\nFaire fondre le chocolat puis y ajouter l\u2019huile de p\u00e9pins de raisin, les graines de courges torr\u00e9fi\u00e9es concass\u00e9es et l\u2019huile essentielle de sapin. Glacer le biscuit.<\/p>\n","protected":false},"excerpt":{"rendered":"
– R\u00e9alisation de la p\u00e2te sabl\u00e9e aux graines de courges : M\u00e9langer la farine, le sucre glace et la poudre de graines de courges puis ajouter l\u2019\u0153uf et finir avec le beurre. L\u2019\u00e9taler et d\u00e9couper 1 cercle de 16cm de diam\u00e8tre. Le fait prendre au froid en attente de la r\u00e9alisation de la ganache. – […]<\/p>\n","protected":false},"author":9,"featured_media":10767,"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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