{"id":1092,"date":"2016-11-19T08:16:44","date_gmt":"2016-11-19T07:16:44","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=1092"},"modified":"2016-11-20T21:38:13","modified_gmt":"2016-11-20T20:38:13","slug":"le-noglu","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/le-noglu\/","title":{"rendered":"Le Noglu"},"content":{"rendered":"

Biscuit madeleine marron :Mousser au fouet le beurre pommade avec le pur\u00e9e de marrons et ajouter \u0153ufs entier, jaunes, blancs m\u00e9lange. Monter \u00e0 nouveau.
\nMonter les blancs avec 35g de sucre et 3g de poudre \u00e0 lever.
\nIncorporer 1\/3 des blancs dans la cr\u00e8me de marron, et incorporer le reste des blancs.
\nEtaler sur feuille cuisson 20×30.
\nCuire \u00e0 180\u00b0C 25mn.<\/p>\n

Compot\u00e9e de figues :M\u00e9langer le sucre semoule et la pectine NH.
\nFaire chauffer la pur\u00e9e \u00e0 50\u00b0C, ajouter le m\u00e9lange sucre pectine,
\nFaire bouillir 5mn, couler dans des demi-sph\u00e8res 30mm et surgeler.<\/p>\n

Croustillant pralin\u00e9 pop :M\u00e9langer la couverture fondue avec le pralin\u00e9 puis le Pop-corn nature concass\u00e9s.Etaler entre deux feuillet \u00e0 3mm d\u2019\u00e9paisseur. Congeler.<\/p>\n

Mousse de marron :Mousser au fouet le beurre pommade avec la pate de marrons et cr\u00e8me de marrons et jaunes d\u2019\u0153ufs. R\u00e9aliser une meringue italienne avec le sucre, l\u2019eau cuit \u00e0 118\u00b0C et les blancs d\u2019\u0153ufs. Chauffer 1\/3 de mousse de marron avec les feuilles de g\u00e9latines \u00e9goutt\u00e9e \u00e0 60\u00b0c et ajouter au reste de mousse de marrons. M\u00e9langer d\u00e9licatement la cr\u00e8me mont\u00e9e avec la meringue italienne temp\u00e9rature ti\u00e8de. 1\/3 de cr\u00e8me mont\u00e9e meringu\u00e9e m\u00e9langer avec la mousse de marrons et m\u00e9langer le tout d\u00e9licatement \u00e0 la Maryse.<\/p>\n

Montage et finition :
\nCouler 3cm de mousse de marron dans les moules SILIKOMART PARFUM.
\nDisposer un insert de compot\u00e9e de figues, disposer un disque de croustillant pralin\u00e9 pop de
\n5cm largeur et ferm\u00e9 avec un disque de biscuit madeleine marron de 6cm largeur. Lisser les bord.
\nCongeler puis glacer de glacage violet. D\u00e9corer avec des d\u00e9cor chocolats.<\/p>\n","protected":false},"excerpt":{"rendered":"

Biscuit madeleine marron :Mousser au fouet le beurre pommade avec le pur\u00e9e de marrons et ajouter \u0153ufs entier, jaunes, blancs m\u00e9lange. Monter \u00e0 nouveau. Monter les blancs avec 35g de sucre et 3g de poudre \u00e0 lever. Incorporer 1\/3 des blancs dans la cr\u00e8me de marron, et incorporer le reste des blancs. Etaler sur feuille […]<\/p>\n","protected":false},"author":9,"featured_media":1093,"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":"","author_avatar_url":"https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/avatars\/9\/5ee2d72b19001-bpfull.png","comment_count":0,"post_likes":0,"post_views":0},"tpgb_post_category":{"category":"Recettes<\/a> 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