{"id":1109,"date":"2016-11-19T08:16:41","date_gmt":"2016-11-19T07:16:41","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=1109"},"modified":"2016-11-20T21:30:53","modified_gmt":"2016-11-20T20:30:53","slug":"douceur-dune-fin-dete","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/douceur-dune-fin-dete\/","title":{"rendered":"douceur d’une fin d’\u00e9t\u00e9"},"content":{"rendered":"La veille r\u00e9aliser la pate sucr\u00e9e or\u00e9o ainsi que les coques de macarons violette
\n-PATE SUCREE OREO
\n-Blanchir le beurre avec le sucre glace
\n-Incorporer les oeufs un par un jusqu’a obtention d’une emulsion
\n-Incorpore les poudres,m\u00e9langer sans corser
\n-R\u00e9server une nuit a 5\u00b0
\n-Le lendemain,fraser la pate de maniere omog\u00e8ne l’abaisser au laminoir a 1,5, piquer, d\u00e9tailler 5 diques de6 cm de diam\u00e8tre
\n-Laisser poser a 5\u00b0 pendant une heure
\n-Cuire a 140\u00b0sur four ventiler pendant 25mn
\n-MACARONS VIOLETTE
\n-M\u00e9langer l’amande poudre,l’arome violette,les blancs d’oeufs et le sucre glace
\n-R\u00e9aliser une meringue italienne avec l’eau le sucre et le colorant violet,cuisson 119\u00b0
\nverser sur les blancs,serrer la meringue
\n-Macaronner le premier m\u00e9lange avec la meringue
\n-Coucher 5 disques de 4cm de diam\u00e8tre avec une douille unie de 8cm de diametre sur feuille sulfuriser
\n-Laisser crouter 20mn environ
\n-Cuire sur four ventiler 18mn a 135\u00b0
\n-Laisser une nuit a temp\u00e9rature ambiante
\n-Le lendemain,r\u00e9aliser le coeur moelleux
\n-Porter la pulpe a 40\u00b0,incorporer les figuespis mixer,reporter le m\u00e9lange a 40\u00b0 puis incorporer au fouet le sucre m\u00e9lang\u00e9 a la pectine,porter le tout a la premi\u00e9re ebulition
\n-couler 5 inserts de 30gr chacun dans les moules,incorporer la framboise fraiche
\n-Mettre a prendre a -18\u00b0 pendant une heure
\n-R\u00e9aliser le croustillant fruits rouges
\n-Mettre a fondre le chocolat blanc avec l huile de noisettes
\n-M\u00e9langer avec les c\u00e9r\u00e9ales fruits rouges
\n-Passer le m\u00e9lange au robot coupe afin d’avoir un m\u00e9lange homog\u00e8ne
\n-Etaler sur silpat a 1cm d’epaisseur
\n-Mettre a prendre a 5\u00b0 pendant 30mn
\n-D\u00e9tailler 5 disque de 4cm de diametre r\u00e9server
\n-R\u00e9aliser la mousse mures
\n-Chauffer la pulpe a 30\u00b0et incorpoer la f\u00e9cule,porter a \u00e9bulition,incorporer la g\u00e9latine masse
\n-Laisser refroidir a 40\u00b0
\n-Pendant ce temps monter la creme fouett\u00e9e mousseuse
\n-R\u00e9aliser la meringue italienne(3gr de blancs et 6gr de sucre cuit a 119\u00b0)
\n-m\u00e9langer la pulpe refroidie avec la cr\u00e8me fouett\u00e9e puis incorporer la meringue
\n-mouler 30gr de mousse par moule,placerl’insert figue-mures,remettre 5gr de mousse placer le disque de croustillant,remettre 5gr de mousse placer le macaron violette,lisser avec le restant de mousse
\n-Mettre a prendre pendant une heure minimum au grand froid (-25)
\n-Pendant ce temps r\u00e9aliser le glacage
\n-cuire l’eau le sucre et le glucose a 105\u00b0,verser sur le chocolat et le lait concentr\u00e9,verser la g\u00e9latine masse fondue et le colorant,mixer r\u00e9server
\n-Glacer les petits gateau sur grille avec un glacage a 50\u00b0
\n-Placer les petits gateaux sur les disques de sucr\u00e9 or\u00e9o deja disposer sur coupelles
\n-D\u00e9cor,sucre bulle violet passer a la paillette argent ,sucre tir\u00e9 fil violet<\/p>\n","protected":false},"excerpt":{"rendered":"
La veille r\u00e9aliser la pate sucr\u00e9e or\u00e9o ainsi que les coques de macarons violette -PATE SUCREE OREO -Blanchir le beurre avec le sucre glace -Incorporer les oeufs un par un jusqu’a obtention d’une emulsion -Incorpore les poudres,m\u00e9langer sans corser -R\u00e9server une nuit a 5\u00b0 -Le lendemain,fraser la pate de maniere omog\u00e8ne l’abaisser au laminoir a […]<\/p>\n","protected":false},"author":9,"featured_media":1110,"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":"
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