{"id":1097,"date":"2016-10-31T11:19:35","date_gmt":"2016-10-31T10:19:35","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=1097"},"modified":"2016-11-20T21:26:00","modified_gmt":"2016-11-20T20:26:00","slug":"sasaki","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/sasaki\/","title":{"rendered":"Sasaki"},"content":{"rendered":"Croustillant s\u00e9same noir :
\n\u2022 Pate de s\u00e9same noir :
\nS\u00e9same noir 300g
\nHuile d’olive 45g
\nSucre de canne 25g
\n\u2022 Croustillant s\u00e9same noir
\nPate de s\u00e9same noir 36g
\nChocolat au lait 90g
\nRiz souffl\u00e9 non sucr\u00e9 40g
\nS\u00e9same noir 6g
\nPour la pate de s\u00e9same, faire torrefier les graines l\u00e9g\u00e8rement (5 -6 min po\u00eale chaude), et les mixer au robot coupe avec le sucre et l’huile jusqu’a obtenir une pate lisse. Pour le croustillant faire fondre le chocolat au lait (38 degres), puis ajouter la pate de s\u00e9same, le riz souffl\u00e9 non sucr\u00e9 et le s\u00e9same bien m\u00e9langer puis \u00e9taler dans le moule.
\nMarmelade de yuzu :
\nSupr\u00eame de yuzu 5.5g
\nZeste de yuzu 4.2g
\nEcorce de peau du yuzu 22g
\nJus de yuzu 15g
\nSucre 5.5g
\nAgar 1g
\nM\u00e9langer le sucre et l’agar.
\nUtiliser un yuzu frais r\u00e9cuperer les zestes, enlever la peau et la garder, r\u00e9cuperer les supr\u00eames mettre tout dans la casserole avec le jus, sauf le sucre et l’agar.
\nCuire jusqu’a ebullition, ajouter l’agar et le sucre ensuite une fois ti\u00e8de, verser sur le croustillant pour obtenir une fine couche de marmelade.
\nCr\u00e9meux Gianduja :
\nCr\u00e8me 35% 66g
\nLait de soja 60g
\nSucre de canne (Kokut\u00f4) 10g
\nMiel 10g
\nJaunes d’oeufs 26g
\nNoisettes 52g
\nChocolat au lait 52g
\nFaire torr\u00e9fier les noisettes (15 min, 180 degr\u00e9s), faire fondre le chocolat au lait m\u00e9langer ensemble passer au mixer jusqu’a obtenir une pate lisse, r\u00e9servez. Blanchir jaunes, sucre et miel rajoutez la cr\u00e8me et le lait de soja et cuire jusqu’a 82 degr\u00e9s puis verser sur le gianduja.
\nParfait Matcha
\nLait de soja 165g
\nTh\u00e9 matcha 28g
\nG\u00e9latine feuille 150 Bloom 6g
\nCr\u00e8me 210g
\nBlancs d’oeufs 65g
\nSucre 118g
\nFaire ramollir la g\u00e9latine, faire bouillir le lait de soja avec le th\u00e9 matcha puis rajouter la g\u00e9latine. Monter la cr\u00e8me jusqu’a obtenir une texture \u00ab\u00a0fouett\u00e9e\u00a0\u00bb. Mettre les blancs et le sucre dans la cuve du mixer et chauffer au bain marie jusqu’a 65 degr\u00e9s, monter au batteur jusqu’a complet refroidissement. M\u00e9langer l’appareil matcha avec la cr\u00e8me fouett\u00e9e, ajouter delicatement la meringue suisse puis couler.
\nGlacage :
\nEau 100g
\nSucre 400g
\nGlucose 150g
\nCr\u00e8me 35% 200g
\nPoudre de lait 0% 75g
\nG\u00e9latime Bloom 150 16g
\nGlacage neutre 100g
\nHuile d’olive 60g
\nOxyde de titane Q.s
\nCharbon Q.s
\nFaire ramollir la g\u00e9latine dans l’eau. Faire chauffer cr\u00e8me et poudre de lait ensemble. Cuire eau, sucre et glucose a 112 degr\u00e9s, verser le melange creme, poudre de lait rajoutez la g\u00e9latine le glacage, l’huile d’olive puis m\u00e9langer au mixeur plongeant.<\/p>\n
Glacage 2
\nNappage neutre 300g
\nEau 100g
\nOxyde de titane Q.s
\nMettre tout ensemble et chauffer a 50 degr\u00e9s faire des points et des traits avec un pinceau pour obtenir un effet pierre.<\/p>\n","protected":false},"excerpt":{"rendered":"
Croustillant s\u00e9same noir : \u2022 Pate de s\u00e9same noir : S\u00e9same noir 300g Huile d’olive 45g Sucre de canne 25g \u2022 Croustillant s\u00e9same noir Pate de s\u00e9same noir 36g Chocolat au lait 90g Riz souffl\u00e9 non sucr\u00e9 40g S\u00e9same noir 6g Pour la pate de s\u00e9same, faire torrefier les graines l\u00e9g\u00e8rement (5 -6 min po\u00eale […]<\/p>\n","protected":false},"author":9,"featured_media":1098,"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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octobre 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":"
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