{"id":1113,"date":"2016-11-19T08:16:41","date_gmt":"2016-11-19T07:16:41","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=1113"},"modified":"2016-11-20T21:31:40","modified_gmt":"2016-11-20T20:31:40","slug":"douceur-agrumes","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/douceur-agrumes\/","title":{"rendered":"Douceur agrumes"},"content":{"rendered":"R\u00e9alisation du biscuit joconde
\nM\u00e9langer la poudre d’amande, la farine, les oeufs et le sucre et les zestes \u00e0 la feuille
\nMonter les blanc en neige avec le sucre et faire fondre le beurre
\nIncorporer les blancs au m\u00e9lange d\u2019amandes puis le beurre fondu
\nFaire cuire \u00e0 200\u00b0 pendant 8 minutes
\nR\u00e9alisation
\nR\u00e9aliser une meringue italienne avec l\u2019eau et le sucre cuits \u00e0 118 \u00b0C et les blancs d\u2019\u0153ufs.
\nTemp\u00e9rer 1\/3 de la pur\u00e9e puis incorporer la g\u00e9latine pr\u00e9alablement hydrat\u00e9e, \u00e9goutt\u00e9e et fondue au four \u00e0 micro-ondes.
\nM\u00e9langer la meringue italienne froide avec pur\u00e9e de fruits, puis ajouter d\u00e9licatement la cr\u00e8me mont\u00e9e
\nR\u00e9alisation
\nFaites infuser la verveine dans la cr\u00e8me
\nFaire une cr\u00e8me p\u00e2tissi\u00e8re
\nR\u00e9hydrater la g\u00e9latine et incorporer cette derni\u00e8re dans la cr\u00e8me p\u00e2tissi\u00e8re chaude.
\nVerser sur le chocolat blanc puis mixer.
\nFaire refroidir \u00e0 30 \u00b0C.
\nMonter la cr\u00e8me \u00e0 la verveine
\nR\u00e9alisation
\nR\u00e9hydrater la g\u00e9latine dans le l’eau froide
\nPorter a \u00e9bullition le jus de citron, la pur\u00e9e de framboise et le sucre
\nHors du feu ajouter les zeste de citron et la g\u00e9latine r\u00e9hydrat\u00e9e
\nR\u00e9alisation
\nDans une cuve de batteur munie d\u2019une feuille, sabler le beurre, la cassonade, la poudre d\u2019amande, la farine et le riz souffl\u00e9.
\nCuire 18min dans un four ventil\u00e9 \u00e0 160\u00b0C.
\nVerser \u00e0 chaud sur le gianduja et le dulcey puis bien m\u00e9langer.
\nMontage
\nLa veille couler gel\u00e9e dans le fond du moule insert silikomart et mettre au froid
\nUne fois pris couler par dessus le cr\u00e9meux, puis le croustillant et laisser prendre au froid la nuit
\nLe jour m\u00eame mettre la mousse dans le moule puis d\u00e9poser l\u2019insert congel\u00e9 et recouvrir avec le reste de mousse.
\nMettre le biscuit par dessus et laisser prendre au moins 4 heures
\nFaire le d\u00e9cor en disposant harmonieusement les segments d’agrumes et les autres \u00e9l\u00e9ments de d\u00e9cor<\/p>\n","protected":false},"excerpt":{"rendered":"
R\u00e9alisation du biscuit joconde M\u00e9langer la poudre d’amande, la farine, les oeufs et le sucre et les zestes \u00e0 la feuille Monter les blanc en neige avec le sucre et faire fondre le beurre Incorporer les blancs au m\u00e9lange d\u2019amandes puis le beurre fondu Faire cuire \u00e0 200\u00b0 pendant 8 minutes R\u00e9alisation R\u00e9aliser une meringue […]<\/p>\n","protected":false},"author":9,"featured_media":1114,"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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