{"id":1115,"date":"2016-11-19T08:16:41","date_gmt":"2016-11-19T07:16:41","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=1115"},"modified":"2016-11-20T21:31:56","modified_gmt":"2016-11-20T20:31:56","slug":"elegance-automnale","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/elegance-automnale\/","title":{"rendered":"El\u00e9gance automnale"},"content":{"rendered":"

r\u00e9aliser le biscuit guanaja:
\nmonter les oeufs avec le sucre et la trimoline au ruban, fondre le beurre et la couverture a 35\u00b0, incorporer le m\u00e9lange dans les oeufs mont\u00e9s puis les poudres tamis\u00e9es. peser a 1300 par plaque, cuisson 175\u00b0\/13 minutes.<\/p>\n

r\u00e9aliser le pralin\u00e9:
\ntorr\u00e9fier les cacahu\u00e8tes et les amandes s\u00e9par\u00e9ment. faire un caramel Blond avec le sucre et le glucose, incorporer les fruits secs, d\u00e9barrasser et laisser refroidir 4 heures. mixer le m\u00e9lange jusque a consistance d’ une pate ferme.<\/p>\n

les amande caram\u00e9lis\u00e9es:
\nenrober l\u00e9g\u00e8rement les amandes hach\u00e9es avec un peu de sirop, caram\u00e9liser au four a 170\u00b0C, laisser refroidir, m\u00e9langer avec le pralin\u00e9 cacahu\u00e8te. peser a 125 grammes par entremet, lisser sur le biscuit guanaja.<\/p>\n

les poires roties<\/p>\n

Peler, vider et couper les poires en cubes d 1,5 cm de cot\u00e9, ajouter le jus de citron. m\u00e9langer la cassonade et la pectine ensemble, rouler les poires dans ce m\u00e9lange. cuire au four 35 minutes a 180\u00b0, remuer toutes les 10 minutes. peser a 240 grammes\/entremet.<\/p>\n

r\u00e9aliser le biscuit cacao
\nmonter les blancs et le sucre au bec, ajouter les jaunes, m\u00e9langer bri\u00e8vement, incorporer les poudres tamis\u00e9es a la main. 700 PP\/cuisson 9mn\/200\u00b0<\/p>\n

r\u00e9aliser la cr\u00e8me tonka<\/p>\n

bouillir, lait, cr\u00e8me et tonka rap\u00e9e, cuire a l’ anglaise avec les jaunes et le sucre. verser sur l’ ivoire et la g\u00e9latine, mixer. monter la cr\u00e8me mousseuse, m\u00e9langer a 27\u00b0<\/p>\n

MONTAGE A L ENVERS
\nsur papier guitare, rodhoide de 5 cm de haut:
\ndans l’ ordre:
\ncr\u00e8me, biscuit cacao, cr\u00e8me, poires, cr\u00e8me, pralin\u00e9, biscuit guanaja.<\/p>\n

d\u00e9cors:
\nsponge cake marron
\ntransfert beurre de cacao noir \/ poudre or et alcool \/ couverture dulcey pour arabesques et 1er cerclage.
\ncouverture dulcey pour 2nd cerclage
\ncouverture noire pour les allumettes
\npoires williams poch\u00e9es en fins quartiers
\ncacahu\u00e8te torr\u00e9fi\u00e9es
\ngouttes de miroir neutre noir
\nfeuille d’ or<\/p>\n","protected":false},"excerpt":{"rendered":"

r\u00e9aliser le biscuit guanaja: monter les oeufs avec le sucre et la trimoline au ruban, fondre le beurre et la couverture a 35\u00b0, incorporer le m\u00e9lange dans les oeufs mont\u00e9s puis les poudres tamis\u00e9es. peser a 1300 par plaque, cuisson 175\u00b0\/13 minutes. r\u00e9aliser le pralin\u00e9: torr\u00e9fier les cacahu\u00e8tes et les amandes s\u00e9par\u00e9ment. faire un caramel […]<\/p>\n","protected":false},"author":9,"featured_media":1116,"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-1115","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\/IMG_1995.jpg",2448,3264,false],"tp-image-grid":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2016\/10\/IMG_1995.jpg",525,700,false],"thumbnail":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2016\/10\/IMG_1995-150x150.jpg",150,150,true],"medium":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2016\/10\/IMG_1995-225x300.jpg",225,300,true],"medium_large":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2016\/10\/IMG_1995-768x1024.jpg",768,1024,true],"large":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2016\/10\/IMG_1995-768x1024.jpg",768,1024,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":"","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\/1115","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=1115"}],"version-history":[{"count":0,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/posts\/1115\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/media\/1116"}],"wp:attachment":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/media?parent=1115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/categories?post=1115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/tags?post=1115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}