{"id":10913,"date":"2024-08-24T19:43:52","date_gmt":"2024-08-24T17:43:52","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10913"},"modified":"2024-08-24T19:43:52","modified_gmt":"2024-08-24T17:43:52","slug":"le-gwastell","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/le-gwastell\/","title":{"rendered":"Le GWASTELL"},"content":{"rendered":"<p>Pr\u00e9parer le croustillant : Four 160\u00b0 chaleur tournante : Fondre le beurre avec le sirop glucose, m\u00e9langer la pectine avec le sucre. Une fois le beurre et glucose fondu, ajouter en pluie le sucre\/pectine sans cesser de remuer avec un fouet. Quand le m\u00e9lange commence \u00e0 \u00e9paissir, retirer du feu et incorporer \u00e0 la maryse le bl\u00e9 noir. Etaler \u00e0 la spatule sur une plaque+ silpat, et mettre au four 15mn. R\u00e9server au froid \u00e0 la sortie du four.<br \/>\nPendant ce temps, pr\u00e9parer le beurre noisette du financier et laisser refroidir.<br \/>\nPr\u00e9parer la p\u00e2te \u00e0 financier<br \/>\nMettre du croustillant au fond du moule \u00e0 cake, verser un peu de p\u00e2te \u00e0 financier, et ins\u00e9rer sur chaque c\u00f4t\u00e9 qq brisures de croustillant. Finir de remplir le moule. Mettre en cuisson 35mn \u00e0 170\u00b0.<br \/>\n10mn avant la fin de cuisson du financier. Ajouter des brisures de croustillant sur le dessus. A la fin de la cuisson, d\u00e9mouler et r\u00e9server en cellule.<br \/>\nMettre la g\u00e9latine dans l&rsquo;eau,  \u00e9plucher les pommes, couper en petits cubes et les mettre \u00e0 cuire dans une casserole avec le gingembre \u00e9cras\u00e9+jus. Ajouter la g\u00e9latine. Mettre en poche et r\u00e9server en cellule.<br \/>\nPr\u00e9parer le d\u00e9cor : prendre les feuilles de filo, badigeonner de beurre fondu et de sucre glace chaque feuille, les froisser. Cuisson 5 mn \u00e0 200\u00b0.<br \/>\nMontage : Ins\u00e9rer la compote de pomme dans l&rsquo;insert du cake, parer les bords, ajouter sur le dessus une ligne de compote et d\u00e9poser le d\u00e9cor croustillant.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pr\u00e9parer le croustillant : Four 160\u00b0 chaleur tournante : Fondre le beurre avec le sirop glucose, m\u00e9langer la pectine avec le sucre. Une fois le beurre et glucose fondu, ajouter en pluie le sucre\/pectine sans cesser de remuer avec un fouet. Quand le m\u00e9lange commence \u00e0 \u00e9paissir, retirer du feu et incorporer \u00e0 la maryse [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":10914,"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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