{"id":10881,"date":"2024-08-24T19:43:52","date_gmt":"2024-08-24T17:43:52","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10881"},"modified":"2024-08-24T19:43:52","modified_gmt":"2024-08-24T17:43:52","slug":"le-carre-de-pontarlier","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/le-carre-de-pontarlier\/","title":{"rendered":"Le carr\u00e9 de Pontarlier"},"content":{"rendered":"Veuillez suivre les proc\u00e9d\u00e9s :<\/p>\n
Pour la p\u00e2te \u00e0 g\u00e2teau basque:<\/p>\n
1-Dans la cuve du batteur, \u00e0 l\u2019aide de la feuille, sablez la farine, la levure, le beurre, le sucre et les \u00e9pices. Ensuite, ajoutez les jaunes et le sel. Arr\u00eatez le batteur d\u00e8s que votre p\u00e2te est homog\u00e8ne.<\/p>\n
2-Partagez la p\u00e2te en deux. Formez deux carr\u00e9s et filmez-les au contact. R\u00e9servez au froid environ 20 minutes.<\/p>\n
Pendant ce temps, r\u00e9alisez la cr\u00e8me p\u00e2tissi\u00e8re:<\/p>\n
1-Dans une casserole, faites bouillir le lait et le beurre avec une petite partie du sucre. Dans un cul de poule, m\u00e9langez l\u2019amidon avec le sucre restant, puis les \u0153ufs et une petite partie de lait froid (1\/6 du poids du lait).<\/p>\n
2-Versez un peu du m\u00e9lange chaud dans le cul de poule. Fouettez l\u00e9g\u00e8rement et remettez l\u2019ensemble dans la casserole. Cuisez la cr\u00e8me et faites-la bouillir 30 secondes. A la fin de la cuisson, ajoutez le Pontarlier anis.<\/p>\n
3-Faites refroidir au surg\u00e9lateur la cr\u00e8me film\u00e9e au contact.<\/p>\n
Le montage<\/p>\n
1-Abaissez deux carr\u00e9s de 20x20cm. D\u00e9posez le premier sur la plaque recouverte d\u2019une feuille silpat. Pochez 350g de cr\u00e8me p\u00e2tissi\u00e8re au Pontarlier Anis jusqu\u2019\u00e0 3cm du bord. \u00c0 l\u2019aide d\u2019un pinceau, dorez le bord. D\u00e9posez la seconde abaisse de p\u00e2te par dessus. <\/p>\n
2-Graissez un cadre de 18x18cm. \u00c0 l\u2019aide de celui-ci, d\u00e9coupez le surplus de p\u00e2te pour souder correctement les bords. Laissez-le en place. Retirez l\u2019exc\u00e9dent de p\u00e2te. Dorez et enfournez 35\/40 minutes \u00e0 180\u00b0c. Le g\u00e2teau doit avoir une couleur brune.<\/p>\n
3-Laissez refroidir et d\u00e9gustez froid.<\/p>\n","protected":false},"excerpt":{"rendered":"
Veuillez suivre les proc\u00e9d\u00e9s : Pour la p\u00e2te \u00e0 g\u00e2teau basque: 1-Dans la cuve du batteur, \u00e0 l\u2019aide de la feuille, sablez la farine, la levure, le beurre, le sucre et les \u00e9pices. Ensuite, ajoutez les jaunes et le sel. Arr\u00eatez le batteur d\u00e8s que votre p\u00e2te est homog\u00e8ne. 2-Partagez la p\u00e2te en deux. Formez […]<\/p>\n","protected":false},"author":9,"featured_media":10882,"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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