{"id":1111,"date":"2016-11-19T08:16:41","date_gmt":"2016-11-19T07:16:41","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=1111"},"modified":"2016-11-20T21:31:20","modified_gmt":"2016-11-20T20:31:20","slug":"bellavita","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/bellavita\/","title":{"rendered":"BellaVita"},"content":{"rendered":"<p>Gla\u00e7age miroir rose<br \/>\nCuire l&rsquo;eau, le sucre et le glusoce \u00e0 103\u00b0C.<br \/>\nVerser sur le lait concentr\u00e9 et la g\u00e9latine fondue.<br \/>\nVerser l&rsquo;ensemble sur le chocolat blanc.<br \/>\nAjouter le colorant.<br \/>\nR\u00e9server une nuit au frais.<br \/>\nLe lendemain, chauffer \u00e0 40\u00b0C et utiliser \u00e0 35\u00b0C.<\/p>\n<p>Confit de framboises<br \/>\nChauffer dans une casserole les framboises, la cassonade et la pectine NH.<br \/>\nLaisser cuire 1 min apr\u00e8s \u00e9bullition et laisser refroidir.<br \/>\nPasser au mixer plongeant.<br \/>\nVerser le confit de framboises dans des moules palet de 4 cm.<br \/>\nR\u00e9server au cong\u00e9lateur.<\/p>\n<p>Biscuit pistache<br \/>\nM\u00e9langer \u00e0 la feuille poudre d&rsquo;amandes, sucre semoule et p\u00e2te de pistache.<br \/>\nAjouter les \u0153ufs un par un.<br \/>\nMonter l&rsquo;ensemble au fouet pendant 10 min.<br \/>\nAjouter la farine tamis\u00e9e.<br \/>\nMonter les blancs avec le sucre.<br \/>\nM\u00e9langer les deux masses d\u00e9licatement.<br \/>\nAjouter le beurre fondu et l&rsquo;huile.<br \/>\nEtaler sur une feuille Silpat 30*40 cm entre 2 r\u00e8gles \u00e0 2 mm d&rsquo;\u00e9paisseur.<br \/>\nCuire au four ventil\u00e9 \u00e0 200\u00b0C pendant 8 min.<br \/>\nLaisser refroidir.<br \/>\nD\u00e9couper des cercles de 5cm de diam\u00e8tre et r\u00e9server.<\/p>\n<p>Croustillant Sp\u00e9culos<br \/>\nM\u00e9langer \u00e0 la main les morceaux de Sp\u00e9culos avec le beurre mou.<br \/>\nAbaisser entre 2 feuilles de cuisson.<br \/>\nFaire prendre au froid.<br \/>\nD\u00e9couper des cercles de 5cm de diam\u00e8tre et r\u00e9server.<\/p>\n<p>Mousse mirabelles<br \/>\nMonter la cr\u00e8me fouett\u00e9e et r\u00e9server au frais.<br \/>\nInfuser la vanille avec la pur\u00e9e de mirabelles.<br \/>\nFaire une p\u00e2te \u00e0 bombe avec les jaunes et le sirop de sucre \u00e0 85\u00b0C.<br \/>\nMonter \u00e0 vitesse moyenne.<br \/>\nM\u00e9langer la pur\u00e9e de fruits avec la g\u00e9latine fondue.<br \/>\nIncorporer la p\u00e2te \u00e0 bombe puis la cr\u00e8me fouett\u00e9e.<\/p>\n<p>Montage<br \/>\nRemplir \u00e0 moiti\u00e9 les moules \u201cStone\u201d avec la mousse mirabelles.<br \/>\nAjouter l&rsquo;insert framboises.<br \/>\nRecouvrir de mousse.<br \/>\nTerminer avec le biscuit joconde et le croustillant Sp\u00e9culos,<br \/>\nSurgeler.<br \/>\nGlacer avec le miroir rose \u00e0 35\u00b0C.<br \/>\nD\u00e9corer avec une ceinture de chocolat color\u00e9, des minis macarons, des volutes de chocolat noir et de la feuille d&rsquo;or.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gla\u00e7age miroir rose Cuire l&rsquo;eau, le sucre et le glusoce \u00e0 103\u00b0C. Verser sur le lait concentr\u00e9 et la g\u00e9latine fondue. Verser l&rsquo;ensemble sur le chocolat blanc. Ajouter le colorant. R\u00e9server une nuit au frais. Le lendemain, chauffer \u00e0 40\u00b0C et utiliser \u00e0 35\u00b0C. Confit de framboises Chauffer dans une casserole les framboises, la cassonade [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":1112,"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-1111","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"tpgb_featured_images":{"full":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2016\/10\/C.Blanchard-BellaVita.jpg",1664,1688,false],"tp-image-grid":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2016\/10\/C.Blanchard-BellaVita.jpg",690,700,false],"thumbnail":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2016\/10\/C.Blanchard-BellaVita-150x150.jpg",150,150,true],"medium":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2016\/10\/C.Blanchard-BellaVita-296x300.jpg",296,300,true],"medium_large":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2016\/10\/C.Blanchard-BellaVita-768x779.jpg",768,779,true],"large":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2016\/10\/C.Blanchard-BellaVita-1009x1024.jpg",1009,1024,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":"19 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":"<img alt='' src='https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/avatars\/9\/5ee2d72b19001-bpfull.png' srcset='https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/avatars\/9\/5ee2d72b19001-bpfull.png 2x' class='avatar avatar-200 photo' height='200' width='200' loading='lazy' decoding='async'\/>","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":"<a href=\"https:\/\/www.patissiersdanslemonde.fr\/category\/recettes\/\" alt=\"Recettes\" class=\"category-recettes\">Recettes<\/a> "},"_links":{"self":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/posts\/1111","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=1111"}],"version-history":[{"count":0,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/posts\/1111\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/media\/1112"}],"wp:attachment":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/media?parent=1111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/categories?post=1111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/tags?post=1111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}