{"id":10776,"date":"2024-08-24T19:43:53","date_gmt":"2024-08-24T17:43:53","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10776"},"modified":"2024-08-24T19:43:53","modified_gmt":"2024-08-24T17:43:53","slug":"mon-cake-comme-un-mojito","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/mon-cake-comme-un-mojito\/","title":{"rendered":"MON CAKE COMME UN MOJITO"},"content":{"rendered":"– La veille ou au moins 2 h avant, faire chauffer la cr\u00e8me sans la faire bouillir et y faire infuser les feuilles de menthe. Conserver au frais jusqu’\u00e0 utilisation.
\n– Peser les ingr\u00e9dients, m\u00e9langer les zestes dans le sucre semoule pour l’infuser.
\n– Commencer par faire fondre le beurre, et le r\u00e9server
\n– Monter les \u0153ufs et le sucre au fouet (robot p\u00e2tissier) pendant au moins 5 mn pour faire blanchir le m\u00e9lange et le faire doubler voire tripler de volume. Cela permettra d’avoir un cake bien moelleux.
\n– Y ajouter la cr\u00e8me filtr\u00e9e
\n– Ajouter ensuite la farine et la levure tamis\u00e9es, et m\u00e9langer au fouet \u00e0 main pour ne pas faire retomber la masse.
\n– Verser le beurre fondu ti\u00e9di, l’huile et terminer par un petit peu de rhum.
\n– Verser la p\u00e2te dans un moule graiss\u00e9, et laisser la p\u00e2te reposer au frigo pendant 1 heure pour que la p\u00e2te se raffermisse
\n– Faire cuire pendant 45 \u00e0 50 mn \u00e0 chaleur tournante. Planter un couteau qui doit ressortir sec<\/p>\n
– Pendant ce temps, pr\u00e9parer le sirop en versant le jus de citron dans une casserole, m\u00e9lang\u00e9 au sucre.
\nFaire chauffer \u00e0 103\u00b0C \u00e0 l’aide d’un thermom\u00e8tre de cuisson.<\/p>\n
– Quand le cake est cuit, laisser reposer 10 mn environ, puis le d\u00e9mouler sur une grille pour l’imbiber, et laisser refroidir.<\/p>\n
– On peut y ajouter un gla\u00e7age pour ceux qui le souhaitent, ou comme je l’ai fait, des rondelles de citrons confites maisons.<\/p>\n
Bon app\u00e9tit<\/p>\n","protected":false},"excerpt":{"rendered":"
– La veille ou au moins 2 h avant, faire chauffer la cr\u00e8me sans la faire bouillir et y faire infuser les feuilles de menthe. Conserver au frais jusqu’\u00e0 utilisation. – Peser les ingr\u00e9dients, m\u00e9langer les zestes dans le sucre semoule pour l’infuser. – Commencer par faire fondre le beurre, et le r\u00e9server – Monter […]<\/p>\n","protected":false},"author":9,"featured_media":10777,"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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