{"id":10959,"date":"2024-08-24T19:43:00","date_gmt":"2024-08-24T17:43:00","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=10959"},"modified":"2024-08-24T19:43:00","modified_gmt":"2024-08-24T17:43:00","slug":"citrons","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/citrons\/","title":{"rendered":"Citrons"},"content":{"rendered":"

P\u00e2te sucr\u00e9e
\nTravailler le beurre pour qu\u2019il soit pommade puis ajouter le sucre glace. Travailler l\u2019appareil jusqu\u2019\u00e0 avoir une texture homog\u00e8ne. Ajouter l\u2019oeuf. M\u00e9langer. Ajouter les ingr\u00e9dients secs ainsi que le zeste du citron. Travailler \u00e0 la main, fraiser. R\u00e9server au froid pendant 30 min. Abaisser la p\u00e2te puis cercler.
\nEnfourner avec des poids pendant 10 min \u00e0 180\u00b0C. Puis, enlever les poids. <\/p>\n

Cr\u00e8me de noix au miel
\nFouetter le sucre et le beurre fondu. Incorporer le miel, la farine, la levure, les noix en poudre et les oeufs. Pr\u00e9lever les segments du citron vert.
\nVerser sur la p\u00e2te sucr\u00e9e pr\u00e9cuite. Disposer les segments. Enfourner pendant 15 min \u00e0 180 \u00b0C. R\u00e9server \u00e0 temp\u00e9rature ambiante.<\/p>\n

Gel citron
\nPr\u00e9lever le zeste des citrons. Puis emballer les citrons dans de l\u2019aluminium. Enfourner \u00e0 180\u00b0C pendant 1 heure. R\u00e9cup\u00e9rer la pulpe et la mixer. Verser la pulpe mix\u00e9e dans une petite russe. Porter \u00e0 \u00e9bullition. Ajouter l\u2019Agar-agar. Fouetter. D\u00e9barrasser. Mettre en cellule de refroidissement rapide. Une fois refroidi, mixer si n\u00e9cessaire et ajouter les zestes. Mettre en poche et r\u00e9server au frais.<\/p>\n

Cr\u00e8me miel, citron noir et faisselle
\nFouetter au batteur tous les ingr\u00e9dients. Mettre en poche. R\u00e9server au frais<\/p>\n

Dressage
\nPocher une fine couche de gel citron vert sur les tartelettes. Positionner la faisselle au centre. Pocher la cr\u00e8me en fleur. \u00c0 l\u2019aide d\u2019une cuill\u00e8re parisienne, faire un puits sur le dessus de la tartelette. Pocher un point de gel. Mettre du citron caviar.<\/p>\n","protected":false},"excerpt":{"rendered":"

P\u00e2te sucr\u00e9e Travailler le beurre pour qu\u2019il soit pommade puis ajouter le sucre glace. Travailler l\u2019appareil jusqu\u2019\u00e0 avoir une texture homog\u00e8ne. Ajouter l\u2019oeuf. M\u00e9langer. Ajouter les ingr\u00e9dients secs ainsi que le zeste du citron. Travailler \u00e0 la main, fraiser. R\u00e9server au froid pendant 30 min. Abaisser la p\u00e2te puis cercler. Enfourner avec des poids pendant […]<\/p>\n","protected":false},"author":9,"featured_media":10960,"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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[17],"tags":[],"class_list":["post-10959","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"tpgb_featured_images":{"full":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2024\/02\/IMG_5362-scaled.jpeg",2207,2560,false],"tp-image-grid":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2024\/02\/IMG_5362-scaled.jpeg",603,700,false],"thumbnail":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2024\/02\/IMG_5362-150x150.jpeg",150,150,true],"medium":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2024\/02\/IMG_5362-259x300.jpeg",259,300,true],"medium_large":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2024\/02\/IMG_5362-768x891.jpeg",768,891,true],"large":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2024\/02\/IMG_5362-883x1024.jpeg",883,1024,true],"default":"https:\/\/www.patissiersdanslemonde.fr\/wp-content\/plugins\/the-plus-addons-for-block-editor\/assets\/images\/tpgb-placeholder.jpg"},"tpgb_post_meta_info":{"get_date":"24 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":"","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> "},"_links":{"self":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/posts\/10959","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/comments?post=10959"}],"version-history":[{"count":1,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/posts\/10959\/revisions"}],"predecessor-version":[{"id":11109,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/posts\/10959\/revisions\/11109"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/media\/10960"}],"wp:attachment":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/media?parent=10959"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/categories?post=10959"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/tags?post=10959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}