{"id":10774,"date":"2024-08-24T19:43:00","date_gmt":"2024-08-24T17:43:00","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10774"},"modified":"2024-08-24T19:43:00","modified_gmt":"2024-08-24T17:43:00","slug":"capucette","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/capucette\/","title":{"rendered":"Capucette"},"content":{"rendered":"

R\u00e9aliser la p\u00e2te sabl\u00e9e au cacao :
\nM\u00e9langer le beurre, le sucre glace, la fleur de sel
\net le cacao, jusqu\u2019\u00e0 obtenir une texture
\ncr\u00e9meuse. Ajouter les \u0153ufs en filet. Finir par
\najouter la poudre amande, puis la farine.
\nFilmer et laisser reposer au frais.<\/p>\n

R\u00e9aliser le caramel kalamansi ail noir :
\nChauffer la cr\u00e8me et le kalamansi.
\nR\u00e9aliser un caramel avec le glucose et le sucre.
\nD\u00e9glacer avec le m\u00e9lange cr\u00e8me\/kalamansi.
\nAjouter la banane et l\u2019ail noir. Mixer.
\nAjouter le beurre. Mixer
\nFilmer au contact et r\u00e9server au frais<\/p>\n

R\u00e9aliser la ganache au pralin\u00e9 noisette :
\nFaire bouillir la cr\u00e8me et la verser sur le chocolat
\nblanc. Emulsionner.
\nAjouter le pralin\u00e9 noisette. Mixer.
\nFilmer au contact et r\u00e9server au frais<\/p>\n

R\u00e9aliser le confit kalamansi :
\nFaire bouillir le coulis kalamansi, ajouter le
\nm\u00e9lange sucre\/pectine.
\nCuire 1 min et d\u00e9barrasser.
\nMixer, filmer au contact et r\u00e9server au frais.<\/p>\n

R\u00e9aliser le moelleux \u00e0 la noisette :
\nFaire un beurre noisette et d\u00e9barrasser.
\nTamiser ensemble le sucre glace, la farine de
\nma\u00efs, la levure chimique, la poudre de noisette
\net le sel.
\nAjouter les blancs d\u2019\u0153uf. Bien m\u00e9langer.
\nAjouter le beurre noisette.
\nCuire les moelleux dans des moules silicones \u00e0
\n170\u00b0c pendant 15 min. Laisser refroidir.<\/p>\n

Montage :
\nD\u00e9tailler un rectangle de p\u00e2te sabl\u00e9e au cacao et 2 bandes de petite largeur. Torsader les bandes.
\nCuire \u00e0 180\u00b0c pdt 12 min.
\nChablonner le sabl\u00e9 cacao avec du chocolat noir, mettre des noisettes concass\u00e9es et poser les
\nmoelleux \u00e0 la noisette dessus.
\nRemplir le c\u0153ur des moelleux avec le caramel kalamansi ail noir. Refermer en venant pocher la
\nganache au pralin\u00e9 noisette sur le dessus.
\nD\u00e9corer avec les bandes de p\u00e2te de cacao torsad\u00e9es et une pointe de confit kalamansi.<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9aliser la p\u00e2te sabl\u00e9e au cacao : M\u00e9langer le beurre, le sucre glace, la fleur de sel et le cacao, jusqu\u2019\u00e0 obtenir une texture cr\u00e9meuse. Ajouter les \u0153ufs en filet. Finir par ajouter la poudre amande, puis la farine. Filmer et laisser reposer au frais. R\u00e9aliser le caramel kalamansi ail noir : Chauffer la cr\u00e8me […]<\/p>\n","protected":false},"author":9,"featured_media":10775,"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":"","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":"Recettes<\/a> 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