{"id":1090,"date":"2016-11-19T08:16:44","date_gmt":"2016-11-19T07:16:44","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=1090"},"modified":"2016-11-20T21:37:51","modified_gmt":"2016-11-20T20:37:51","slug":"ma-foret-noire-revisite","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/ma-foret-noire-revisite\/","title":{"rendered":"Ma For\u00eat Noire Revisit\u00e9"},"content":{"rendered":"P\u00e2te sabl\u00e9 s\u00e9same dor\u00e9
\nSabl\u00e9 avec le beurre m\u00e9lang\u00e9 avec les liquides
\nLaisser refroidir
\nAbaisser la p\u00e2te d\u00e9taill\u00e9e des bandes et des ronds puis fonc\u00e9 dans des cercles de 8 cm de diam\u00e8tre
\nLaisser une nuit au r\u00e9frig\u00e9rateur
\nCuire \u00e0 160\u00b0C pendant 18 minutes
\nBiscuit fondant au chocolat
\nSerr\u00e9 les blanc avec le sucre
\nM\u00e9langer d\u00e9licatement avec les jaunes le cacao et le beurre fondu froid
\n\u00c9tal\u00e9 sur une demi plaque
\nCuir \u00e0 180\u00b0C pendant 8minutes film\u00e9 et congeler \u00e0 la sorti du four
\nD\u00e9tail des ronds de Biscuit pour ins\u00e9rer au milieu du Cr\u00e9meux
\nCr\u00e9meux chocolat
\nFaire une anglaise et vers\u00e9 sur la couverture
\nLaisser refroidir
\nCoul\u00e9 dans les fonds de tarte
\nCompot\u00e9 griotte
\nFaire chauff\u00e9 la pulpe et le sucre inverti, \u00e0 40\u00b0C ajout\u00e9 la pectine et le sucre
\nFaire bouillir
\nVerser en en 1\/2 sph\u00e8re sillikomart
\nR\u00e9server au cong\u00e8le
\nD\u00e9cor chocolat
\n\u00c0 l’aide d’un rhodo\u00efde de 3,5 cm \u00e9tal\u00e9 une fine couche de chocolat \u00e0 point et dessin\u00e9e des vagues avec un cure dent
\nEnroul\u00e9 au tour d’un cercle et laisser cristalliser
\nFinir l’individuelle, ajouter le d\u00f4me sur les tartes garni en respectant bien le centre
\nMonter la chantilly mascarpone vanille et f\u00e8ve de tonka
\n\u00c0 l’aide d’un tourne disque poch\u00e9 la chantilly en tourbillon
\nPoser le d\u00e9cor chocolat avec d\u00e9licatesse
\nFinir l’individuelle avec une cerise en sucre tir\u00e9e<\/p>\n","protected":false},"excerpt":{"rendered":"
P\u00e2te sabl\u00e9 s\u00e9same dor\u00e9 Sabl\u00e9 avec le beurre m\u00e9lang\u00e9 avec les liquides Laisser refroidir Abaisser la p\u00e2te d\u00e9taill\u00e9e des bandes et des ronds puis fonc\u00e9 dans des cercles de 8 cm de diam\u00e8tre Laisser une nuit au r\u00e9frig\u00e9rateur Cuire \u00e0 160\u00b0C pendant 18 minutes Biscuit fondant au chocolat Serr\u00e9 les blanc avec le sucre M\u00e9langer […]<\/p>\n","protected":false},"author":9,"featured_media":1091,"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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