{"id":1088,"date":"2016-11-19T08:16:42","date_gmt":"2016-11-19T07:16:42","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=1088"},"modified":"2016-11-20T21:34:57","modified_gmt":"2016-11-20T20:34:57","slug":"balade-dautomne","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/balade-dautomne\/","title":{"rendered":"BALADE D’AUTOMNE"},"content":{"rendered":"Recette pour 3 entremets Lune \u00ab Silikomart \u00bb<\/p>\n
Composition : Crumble fa\u00e7on sp\u00e9culoos ; Biscuit l\u00e9ger \u00e0 l\u2019orange ; Compot\u00e9e de poires aux cramberries et griottes ; Mousse sp\u00e9culoos ; Ganache mont\u00e9e vanille.<\/p>\n
Crumble fa\u00e7on sp\u00e9culoos :
\n100 g de beurre froid
\n100 g de sucre vergeoise brune
\n100 g de poudre d\u2019amande
\n85 g de farine
\n1 g de 4 \u00e9pices
\nPoids total : 386 g<\/p>\n
Au batteur \u00e0 la feuille sabler le beurre froid en cube avec tous les autres ingr\u00e9dients jusqu\u2019\u00e0 l\u2019obtention d\u2019une masse homog\u00e8ne. Passer au crible et congeler. R\u00e9partir le crumble en cercle inox de forme lune en le tassant l\u00e9g\u00e8rement. Cuire environ 15 min \u00e0 160\u00b0C au four ventil\u00e9. R\u00e9server pour le montage.<\/p>\n
Biscuit l\u00e9ger \u00e0 l\u2019orange :
\n100 g de jaune d\u2019\u0153uf
\n100 g de sucre
\n6 g de zestes d\u2019orange
\n150 g de blanc d\u2019\u0153uf
\n50 g de sucre semoule
\n30 g de f\u00e9cule de ma\u00efs
\n30 g de farine
\nPoids total : 491 g<\/p>\n
Monter les jaunes d\u2019\u0153uf, le sucre semoule et les zestes d\u2019orange, puis r\u00e9aliser une meringue avec les blancs d\u2019\u0153uf et la seconde pes\u00e9e de sucre. M\u00e9langer les deux masses d\u00e9licatement et incorporer les farines tamis\u00e9es. Etaler sur une moiti\u00e9 de feuille \u00ab flexipat \u00bb 2cm de hauteur et cuire au four ventil\u00e9 environ 16 minutes \u00e0 170\u00b0C.<\/p>\n
Compot\u00e9e de poires aux cramberries et griottes :
\n300 g de poires fraiches bien mures
\n50 g de griottes surgel\u00e9es
\n200 g de pur\u00e9e de griottes et cramberries
\n100 g de cramberries s\u00e9ch\u00e9s
\n150 g de jus d\u2019orange
\n1 zeste d\u2019orange
\n50 g de sucre vergeoise brune
\n1 g de cannelle poudre
\n35 g de masse g\u00e9latine (5 g de g\u00e9latine poudre 200 bloom et 30 g d\u2019eau)
\nPoids total : 886 g<\/p>\n
Chauffer le jus d\u2019orange et y faire r\u00e9hydrater les baies de cramberries. Dans une casserolle, mettre tous les ingr\u00e9dients except\u00e9e la masse g\u00e9latine, et porter \u00e0 \u00e9bullition. Laisser compoter quelques minutes \u00e0 feu moyen et \u00e0 couvert. Ajouter la masse g\u00e9latine et couler \u00e0 raison de 200 g dans les moules inserts lune \u00ab silikomart \u00bb. Surgeler puis stocker en attente du montage.<\/p>\n
Mousse Sp\u00e9culoos :
\n360 g de lait
\n180 g de jaunes d\u2019\u0153ufs
\n400 g de p\u00e2te de sp\u00e9culoos
\n112 g de masse de g\u00e9latine (16 g de g\u00e9latine poudre 200 bloom et 96 g d\u2019eau)
\n375 g de cr\u00e8me fouett\u00e9e
\nPoids total : 1427 g<\/p>\n
Porter \u00e0 85\u00b0C le lait et les jaunes d\u2019\u0153ufs. Verser sur la p\u00e2te de sp\u00e9culoos et la masse de g\u00e9latine. Mixer et refroidir \u00e0 30\u00b0C. Ajouter la cr\u00e8me fouett\u00e9e. Dresser aussit\u00f4t.<\/p>\n
Ganache mont\u00e9e vanille :
\n600 g de cr\u00e8me liquide 35%
\n300 g de couverture ivoire
\n2 gousses de vanille
\nPoids total : 900 g<\/p>\n
Dans une casserole, chauffer la cr\u00e8me fleurette et faire infuser la vanille fendue et gratt\u00e9e. Ensuite r\u00e9chauffer et chinoiser sur la couverture ivoire et mixer le tout. Placer le tout au r\u00e9frig\u00e9rateur \u00e0 5\u00b0C. Le lendemain monter au batteur \u00e0 l\u2019aide du fouet et pocher \u00e0 la douille saint-honor\u00e9 des zig-zag sur le moule silicone Lune retourn\u00e9. Surgeler puis pulv\u00e9riser de nappage neutre. R\u00e9server au cong\u00e9lateur.<\/p>\n
Montage et finition :
\nR\u00e9aliser un montage \u00e0 l\u2019envers en coulant 400 g de mousse sp\u00e9culoos dans chaque moule Lune. Descendre l\u2019insert de poires aux cranberries et griottes, le biscuit l\u00e9ger \u00e0 l\u2019orange, puis terminer par le crumble fa\u00e7on sp\u00e9culoos. Placer le tout au surg\u00e9lateur. D\u00e9mouler les entremets puis les floquer au pistolet \u00e0 air comprimer avec un m\u00e9lange 50\/50 beurre de cacao et couverte lact\u00e9e. Venir loger le zig-zag de ganache mont\u00e9e vanille surgel\u00e9e dans la cavit\u00e9 pr\u00e9vue \u00e0 cet effet. D\u00e9corer de feuilles en chocolat de couverture lait rougie et de touches de feuilles d\u2019or<\/p>\n","protected":false},"excerpt":{"rendered":"
Recette pour 3 entremets Lune \u00ab Silikomart \u00bb Composition : Crumble fa\u00e7on sp\u00e9culoos ; Biscuit l\u00e9ger \u00e0 l\u2019orange ; Compot\u00e9e de poires aux cramberries et griottes ; Mousse sp\u00e9culoos ; Ganache mont\u00e9e vanille. Crumble fa\u00e7on sp\u00e9culoos : 100 g de beurre froid 100 g de sucre vergeoise brune 100 g de poudre d\u2019amande 85 g […]<\/p>\n","protected":false},"author":9,"featured_media":1089,"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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novembre 2016","get_modified_date":"20 novembre 2016","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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