{"id":10768,"date":"2024-08-24T19:43:52","date_gmt":"2024-08-24T17:43:52","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10768"},"modified":"2024-08-24T19:43:52","modified_gmt":"2024-08-24T17:43:52","slug":"le-cakahuete","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/le-cakahuete\/","title":{"rendered":"Le cakahu\u00e8te"},"content":{"rendered":"D\u00e9sinfecter le mat\u00e9riel et le poste de travail avant chaque pr\u00e9paration\u00a0!<\/p>\n
1- Le sabl\u00e9 breton <\/p>\n
Dans la cuve du robot muni d\u2019une feuille, m\u00e9langez le beurre et le sucre. Ajoutez la farine et levure chimique tamis\u00e9es ensemble. Laissez sabler et ajoutez les jaunes d\u2019\u0153ufs.
\n\u00c9talez avec vos mains la p\u00e2te dans un moule en forme de fleur, prenez soin de remonter la p\u00e2te sur les bords sur 1,5 cm.
\nCuisez pendant 12-13 minutes \u00e0 185\u00b0c.
\nA la sortie du four, effectuez de l\u00e9g\u00e8res entailles au coupe p\u00e2te, au niveau des p\u00e9tales, pour pouvoir partager les parts de mani\u00e8re ludique au moment de la d\u00e9gustation.<\/p>\n
2- Le cake marbr\u00e9 <\/p>\n
Dans la cuve du robot muni d\u2019une feuille, mettez le beurre pommade avec le sucre et le miel.
\n\u00c9mulsionnez avec les \u0153ufs temp\u00e9r\u00e9s, et le sel. Ajouter la farine et levure chimique tamis\u00e9es ensemble. Partagez la p\u00e2te en deux bols, ajoutez le cacao tamis\u00e9 dans un bol.
\nA l\u2019aide de deux poches \u00e0 douille, garnissez 7 moules \u00e0 barquettes (qui feront les p\u00e9tales) en alternant les deux couleurs et \u00e9galement une demi-sph\u00e8re (qui fera office de c\u0153ur).
\nAffinez la marbrure avec la pointe d\u2019un couteau en effectuant des zigzags.
\nCuisez pendant 11-12 minutes \u00e0 185\u00b0c.
\nApr\u00e8s la cuisson, placez les cakes au surg\u00e9lateur.<\/p>\n
3- Le caramel aux cacahu\u00e8tes<\/p>\n
Dans une casserole r\u00e9alisez un caramel avec l\u2019eau et le sucre.
\nEn parall\u00e8le, faites bouillir la cr\u00e8me avec le sel.
\nD\u00e9cuisez le caramel avec la cr\u00e8me chaude. Versez sur le beurre pommade.
\nMixez l\u2019ensemble et ajoutez les cacahu\u00e8tes.
\nR\u00e9servez.<\/p>\n
4- Le gla\u00e7age et les finitions<\/p>\n
Faites fondre le chocolat et le beurre de cacao. Ajoutez les cacahu\u00e8tes concass\u00e9es.
\nUtilisez le gla\u00e7age \u00e0 32\u00b0c
\nPlacez les petits cakes, de mani\u00e8re r\u00e9guli\u00e8re, sur une grille pour former la fleur, mettez la demi-sph\u00e8re au centre. Glacez l\u2019ensemble. Disposez rapidement les cacahu\u00e8tes de d\u00e9coration avant que le gla\u00e7age durcisse (pour qu\u2019elles soient bien fix\u00e9es, sinon elles partiront au premier mouvement).
\nLaissez prendre.<\/p>\n
Pendant ce temps, collez le sabl\u00e9 sur un carton dor\u00e9e avec du miel et garnissez-le de caramel aux cacahu\u00e8tes.
\n(Le sabl\u00e9 \u00e9tant laiss\u00e9 au naturel (sans gla\u00e7age) permet de tenir le g\u00e2teau sans avoir du chocolat pleins les doigts, s’il fait chaud!)
\nTerminez le g\u00e2teau de voyage en positionnant la fleur en cake dessus.<\/p>\n
Le g\u00e2teau est pr\u00eat \u00e0 mettre en boite, il se conserve plusieurs jours \u00e0 temp\u00e9rature ambiante, s’il n’est pas mang\u00e9 avant\u00a0!<\/p>\n","protected":false},"excerpt":{"rendered":"
D\u00e9sinfecter le mat\u00e9riel et le poste de travail avant chaque pr\u00e9paration\u00a0! 1- Le sabl\u00e9 breton Dans la cuve du robot muni d\u2019une feuille, m\u00e9langez le beurre et le sucre. Ajoutez la farine et levure chimique tamis\u00e9es ensemble. Laissez sabler et ajoutez les jaunes d\u2019\u0153ufs. \u00c9talez avec vos mains la p\u00e2te dans un moule en forme […]<\/p>\n","protected":false},"author":9,"featured_media":10769,"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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