{"id":10909,"date":"2024-08-24T19:43:29","date_gmt":"2024-08-24T17:43:29","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10909"},"modified":"2024-08-24T19:43:29","modified_gmt":"2024-08-24T17:43:29","slug":"lerablier","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/lerablier\/","title":{"rendered":"l&rsquo;\u00e9rablier"},"content":{"rendered":"<p>Cake \u00e9rable :<br \/>\nM\u00e9langer ensemble les \u0153ufs, le blanc, le sirop d&rsquo;\u00e9rable, le sucre d&rsquo;\u00e9rable, la cassonade, une partie de la farine ainsi que le sucre glace<br \/>\nAjouter le reste de la farine tamis\u00e9 et la poudre \u00e0 p\u00e2te puis le beurre fondu<br \/>\nMouler dans le moule d\u00e9sir\u00e9 et mettre un coup de corne huil\u00e9 au milieu<br \/>\nCuire environ 30\/40min \u00e0 350 \u00b0F<\/p>\n<p>Crumble \u00e9rable :<br \/>\nM\u00e9langer le beurre avec le sucre d&rsquo;\u00e9rable, le sel et la farine puis cuire \u00e0 350 \u00b0F 10\/12min<\/p>\n<p>Namelaka lait de noyer noir:<br \/>\nPorter \u00e0 \u00e9bullition le lait de noyer noir<br \/>\nAjouter la g\u00e9latine hydrat\u00e9e<br \/>\n\u00c9mulsionner avec le chocolat blanc et ajouter la cr\u00e8me froide<br \/>\nFaire refroidir<\/p>\n<p>Pralin\u00e9 noyer noir :<br \/>\nPorter le sucre et l&rsquo;eau \u00e0 115 \u00b0C et ajouter les noix puis caram\u00e9liser<br \/>\nLaisser refroidir et mixer en ajouter l&rsquo;huile de p\u00e9pins de raisin<\/p>\n<p>Croustillant \u00e9rable:<br \/>\nM\u00e9langer le crumble \u00e9rable, la paillet\u00e9e feuillantine et ajouter le beurre fondu ainsi que le chocolat blond<br \/>\n\u00c9taler \u00e0 2 min et bloquer au cong\u00e9lateur<\/p>\n<p>Gel\u00e9e argousier :<br \/>\nMettre le jus d&rsquo;argousier dans une casserole \u00e0 40\/45\u00b0C ajouter notre m\u00e9lange de sucre et agar agar<br \/>\nPorter 1 min d&rsquo;\u00e9bullition pour bien activer l&rsquo;agar-agar et ajouter notre g\u00e9latine puis le couler dans un moule ad\u00e9quat<\/p>\n<p>Montage :<br \/>\nMettre au point le chocolat lait et le beurre de cacao puis ajouter l&rsquo;huile<br \/>\nMouler votre moule et laisser le chocolat figer 1\/2 minute avant de l&rsquo;\u00e9vider pour avoir une couche de chocolat ni trop fine ni trop \u00e9paisse<br \/>\nUne fois vider le gratter et le laisser cristalliser \u00e0 l&rsquo;envers sur une feuille de papier cuisson<\/p>\n<p>Le placer quelques minutes au frigo le temps de d\u00e9couper notre cake \u00e9rable de l&rsquo;imbiber de sortil\u00e8ge (liqueur d&rsquo;\u00e9rable)<br \/>\nMettre en poche notre namelaka et dans une autre poche le pralin\u00e9<\/p>\n<p>Mettre une premi\u00e8re couche de namelaka sur notre chocolat et une 1re couche de cake \u00e9rable<br \/>\nRemettre notre nam\u00e9laka et notre 2e couche de cake \u00e9rable avec la gel\u00e9e argousier<br \/>\nLisser avec le nam\u00e9laka puis mettre le dernier \u00e9tage du cake<br \/>\nMettre la fin de notre namelaka et finir le montage en mettant une fine couche de praline et en posant le croustillant \u00e9rable dessus.<\/p>\n<p>Le chansonner de chocolat lait<br \/>\nEt faire bloquer en cellule de refroidissement quelques minutes<\/p>\n<p>D\u00e9mouler, gratter la coque en chocolat du cake avec une brosse m\u00e9tallique neuve pour faire une imitation du bois et venir au pinceau appliquer un m\u00e9lange de cacao poudre extra-brut et noir intense<\/p>\n<p>Mettre une feuille d&rsquo;or dans l&rsquo;angle de notre g\u00e2teau de voyage et pr\u00e9senter<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cake \u00e9rable : M\u00e9langer ensemble les \u0153ufs, le blanc, le sirop d&rsquo;\u00e9rable, le sucre d&rsquo;\u00e9rable, la cassonade, une partie de la farine ainsi que le sucre glace Ajouter le reste de la farine tamis\u00e9 et la poudre \u00e0 p\u00e2te puis le beurre fondu Mouler dans le moule d\u00e9sir\u00e9 et mettre un coup de corne huil\u00e9 [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":10910,"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":"<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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