{"id":10873,"date":"2024-08-24T19:43:00","date_gmt":"2024-08-24T17:43:00","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10873"},"modified":"2024-08-24T19:43:00","modified_gmt":"2024-08-24T17:43:00","slug":"cake-moelleux-a-la-noisette-et-aux-prunelles-sauvages-du-pays-basque","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/cake-moelleux-a-la-noisette-et-aux-prunelles-sauvages-du-pays-basque\/","title":{"rendered":"CAKE MOELLEUX A LA NOISETTE ET AUX PRUNELLES SAUVAGES DU PAYS BASQUE"},"content":{"rendered":"<p>POUR L&rsquo;INSERT<br \/>\nFAIRE TOREFIER LES NOISETTES AU FOUR \u00c0 BASSE TEMP\u00c9RATURE<br \/>\nMELANGER LES NOISETTES CONCASS\u00c9ES AVEC LE GIANDUJA \u00c0 40\u00b0C<br \/>\nMETTRE SUR PLAQUE<br \/>\nRESERVER AU FRAIS<\/p>\n<p>POUR L&rsquo;APPAREIL<br \/>\nFAIRE LE BEURRE NOISETTE<br \/>\nTAMISER LA FARINE ET LA LEVURE CHIMIQUE<br \/>\nCHAUFFER AU BAIN MARIE A 45\u00b0C FARINE, LEVURE, \u0152UFS, SUCRE, SEL ET MIXER<br \/>\nAJOUTER LA PATE DE NOISETTE, HUILE ET LE BEURRE A 40\u00b0C<br \/>\nPUIS MIXER POUR BIEN EMULSIONNER,<br \/>\nREMPLIR LES MOULES \u00c0 350 GR + 100 GR DE MELANGE GIANDUJA\/NOISETTE EN INSERT<br \/>\nFAIRE UN TRAIT DE BEURRE POMMADE AU MILIEU DANS LA PATE<\/p>\n<p>CUIRE \u00c0 145\u00b0C PENDANT 50MIN<\/p>\n<p>TREMPER DANS LE SIROP \u00c0 CHAUD PUIS GLACER \u00c0 38\u00b0C ET D\u00c9CORER<\/p>\n","protected":false},"excerpt":{"rendered":"<p>POUR L&rsquo;INSERT FAIRE TOREFIER LES NOISETTES AU FOUR \u00c0 BASSE TEMP\u00c9RATURE MELANGER LES NOISETTES CONCASS\u00c9ES AVEC LE GIANDUJA \u00c0 40\u00b0C METTRE SUR PLAQUE RESERVER AU FRAIS POUR L&rsquo;APPAREIL FAIRE LE BEURRE NOISETTE TAMISER LA FARINE ET LA LEVURE CHIMIQUE CHAUFFER AU BAIN MARIE A 45\u00b0C FARINE, LEVURE, \u0152UFS, SUCRE, SEL ET MIXER AJOUTER LA PATE 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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":"<img alt='' src='https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/avatars\/9\/5ee2d72b19001-bpfull.png' srcset='https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/avatars\/9\/5ee2d72b19001-bpfull.png 2x' class='avatar avatar-200 photo' height='200' width='200' loading='lazy' 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