{"id":10772,"date":"2024-08-24T19:44:38","date_gmt":"2024-08-24T17:44:38","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10772"},"modified":"2024-08-24T19:44:38","modified_gmt":"2024-08-24T17:44:38","slug":"tendre-chocopraline","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/tendre-chocopraline\/","title":{"rendered":"Tendre chocopralin\u00e9"},"content":{"rendered":"D\u00e9roulement de la recette :
\nLe biscuit :
\n1 : faire fondre le chocolat et le beurre.
\n2 : m\u00e9langez les \u0153ufs le sucre et le miel, blanchir le m\u00e9lange.
\n3 : tamisez la farine et la poudre amande ajouter la levure et ajouter l\u2019ensemble au m\u00e9lange \u0153ufs\/sucres, bien m\u00e9langer
\n4 : ajoutez la poudre de cacao tamis\u00e9.
\n5 : la cr\u00e8me fleurette et le rhum
\n6 : ajoutez le beurre et le chocolat fondu. M\u00e9langer pour obtenir une pate bien lisse
\n7 : mettre dans un moule \u00e0 cake \u00e9vas\u00e9 et cuire dans le four \u00e0 180\u00b0 pendant 35 \u00e0 45 mn
\n8 : quand le g\u00e2teau est refroidi couper dans la longueur, faire 3 tranches r\u00e9guli\u00e8re de la m\u00eame \u00e9paisseur.
\n9 : \u00e9talez du pralin\u00e9 sur la tranche du bat et la tranche du milieu sur une \u00e9paisseur d\u2019environ 4 \u00e0 5 mm.
\n10 : assembler le g\u00e2teau et refroidir au cong\u00e9lateur environ 15 \u00e0 20 mn
\n Le pralin\u00e9 :
\n1 : m\u00e9langez l\u2019eau et le sucre, faire fondre le sucre et monter le m\u00e9lange \u00e0 116\u00b0
\n2 : ajoutez en une seule fois les noisettes et les amandes les enrober de sucre et faire chauffer \u00e0 feu doux jusqua ce que le m\u00e9lange amandes noisettes soient caram\u00e9lis\u00e9 couleur blond fonc\u00e9
\n3 : \u00e9talez sur une feuille de papier sulfuris\u00e9 et laisser refroidir.
\n4 : mettre les noisettes et les amandes caram\u00e9lis\u00e9 dans un robot, mixer jusqu\u2019a l\u2019obtention d\u2019une pate pralin\u00e9e fluide.
\n5 : M\u00e9langez le pralin\u00e9 la fleur de sel et la paillet\u00e9 feuilletine.
\nGla\u00e7age chocolat noir :
\n1 : torr\u00e9fiez au four les amandes b\u00e2tons four : 160\u00b0 15mn
\n2 : Fondre les pistoles de chocolats au four micro onde ou au bain marie
\n3 : ajoutez l\u2019huile de p\u00e9pins de raisins au chocolat fondu.
\n4 : ajoutez les amandes torr\u00e9fi\u00e9es et bien m\u00e9langer.
\nD\u00e9core chocolat blanc :
\nFondre le chocolat blanc et le mettre dans un cornet.<\/p>\n
Finition du g\u00e2teau :
\n1 : Sortir le g\u00e2teau du cong\u00e9lateur et le placer sur une grille.
\n2 : versez le gla\u00e7age sur le g\u00e2teau et \u00e9taler de fa\u00e7on r\u00e9guli\u00e8re.
\n3 : utilisez rapidement le cornet avec le chocolat blanc pour d\u00e9corer le haut du g\u00e2teau, utiliser la pointe d\u2019un couteau pour cr\u00e9er des dessins comme sur les photos.
\n4 : placez le g\u00e2teau au frigo 10 \u00e0 15 mn pour que le chocolat fige.<\/p>\n","protected":false},"excerpt":{"rendered":"
D\u00e9roulement de la recette : Le biscuit : 1 : faire fondre le chocolat et le beurre. 2 : m\u00e9langez les \u0153ufs le sucre et le miel, blanchir le m\u00e9lange. 3 : tamisez la farine et la poudre amande ajouter la levure et ajouter l\u2019ensemble au m\u00e9lange \u0153ufs\/sucres, bien m\u00e9langer 4 : ajoutez la poudre […]<\/p>\n","protected":false},"author":9,"featured_media":10773,"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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