{"id":10919,"date":"2024-08-24T19:42:59","date_gmt":"2024-08-24T17:42:59","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10919"},"modified":"2024-08-24T19:42:59","modified_gmt":"2024-08-24T17:42:59","slug":"cake-limoa-yuzu-izarra-verte","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/cake-limoa-yuzu-izarra-verte\/","title":{"rendered":"Cake Limoa Yuzu Izarra verte"},"content":{"rendered":"Pr\u00e9paration du cake :<\/p>\n
Pr\u00e9chauffer le four \u00e0 160
\nClarifier le beurre et le laisser refroidir
\nM\u00e9langer le sucre et les zestes de citrons et laisser infuser une dizaine de minutes
\nAjouter les oeufs et battre pendant 5 minutes (le m\u00e9lange doit monter et blanchir
\nAjouter la cr\u00e8me et le sel
\nAjouter en 3 fois la farine et la levure
\nAjouter le beurre refroidi et l\u2019izarra verte
\nFaire cuire pendant 1 heure<\/p>\n
Pr\u00e9paration du sirop: <\/p>\n
Porter \u00e0 \u00e9bullition l\u2019eau et le sucre
\nHors du feu, ajouter le jus de citron et l\u2019izarra Verte
\nLaisser refroidir <\/p>\n
Lorsque le cake est cuit, l\u2019imbiber avec le sirop refroidi
\nPlacer le cake au cong\u00e9lateur pour qu\u2019il soit bien froid<\/p>\n
Pr\u00e9paration de la ganache : <\/p>\n
Faire fondre au bain marie le chocolat au Yuzu
\nPorter \u00e0 \u00e9bullition la cr\u00e8me
\nMettre les feuilles de menthe \u00e0 infuser une dizaine de minutes
\nVerser en 3 fois sur le chocolat fondu
\nAjouter l\u2019Izarra Verte et r\u00e9server \u00e0 temp\u00e9rature ambiante<\/p>\n
Ins\u00e9rer la ganache dans le cake avec une poche \u00e0 douille<\/p>\n
Pr\u00e9paration du gla\u00e7age : <\/p>\n
Faire fondre le chocolat Yuzu \u00e0 40 degr\u00e9s
\nAjouter l\u2019huile de p\u00e9pin de raisin
\nAjouter les noisettes torr\u00e9fi\u00e9es pr\u00e9alablement
\nVerser le gla\u00e7age \u00e0 environ 35 degr\u00e9s sur le cake bien froid<\/p>\n","protected":false},"excerpt":{"rendered":"
Pr\u00e9paration du cake : Pr\u00e9chauffer le four \u00e0 160 Clarifier le beurre et le laisser refroidir M\u00e9langer le sucre et les zestes de citrons et laisser infuser une dizaine de minutes Ajouter les oeufs et battre pendant 5 minutes (le m\u00e9lange doit monter et blanchir Ajouter la cr\u00e8me et le sel Ajouter en 3 fois […]<\/p>\n","protected":false},"author":9,"featured_media":10920,"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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