{"id":1117,"date":"2016-11-19T08:16:41","date_gmt":"2016-11-19T07:16:41","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=1117"},"modified":"2016-11-20T21:32:25","modified_gmt":"2016-11-20T20:32:25","slug":"le-gaia","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/le-gaia\/","title":{"rendered":"Le Gaia"},"content":{"rendered":"Recette pour un entremet de 6pers (18cm \/ 5cm de hauteur )<\/p>\n
Composition:<\/p>\n
Sabl\u00e9 reconstitu\u00e9 Pop corn
\nBiscuit fondant citron jaune
\nCremeux caramel vanille
\nConfit de citron jaune
\nMousse l\u00e9g\u00e8re vanille
\nGla\u00e7age caramel<\/p>\n
Sabl\u00e9 reconstitu\u00e9 Pop corn<\/p>\n
67gr streusel
\n36gr pop corn caram\u00e9lis\u00e9s
\n26gr couverure ivoire
\n14gr beurre de cacao
\n4gr huile de pepin de raisin<\/p>\n
Chauffer le chocolat et beurre de cacao a 30\u00b0C , le m\u00e9langer a l’huile. Incorporer \u00e0 l’aide d’une maryse les pop corn caram\u00e9lis\u00e9s et streusel.
\nEtaler dans un cercle de 16cm, 150gr de cette pr\u00e9paration.
\nR\u00e9server au cong\u00e9lateur<\/p>\n
Streusel amande<\/p>\n
35gr farine
\n30gr sucre glace
\n30gr poudre d’amande
\n30gr beurre
\n1,5gr sel
\n0,08gr levure chimique<\/p>\n
M\u00e9langer l’ensemble au batteur a la feuille jusqu’\u00e0 l’obtention du pate homog\u00e8ne, pass\u00e9 au crible, disposer sur plaque.
\nEnfourner \u00e0 175\u00b0C pendant environ 12min.<\/p>\n
Pop corn Caram\u00e9lis\u00e9s<\/p>\n
20gr pop corn
\n120gr sirop a 30
\n10gr beurre<\/p>\n
Cuire le sirop \u00e0 130\u00b0C et ajout\u00e9 les pops corns jusqu’\u00e0 caram\u00e9lisation
\nAjouter le beurre et s\u00e9parer sur plaque.
\nLaisser refroidir<\/p>\n
Biscuit fondant citron jaune<\/p>\n
156gr jaunes d’oeufs
\n96gr d’oeufs
\n156gr sucre
\n28gr trimoline
\n240gr blanc d’oeuf
\n84gr sucre semoule
\n312gr poudre d’amande
\n36gr farine
\n96gr beurre
\n6 zeste de citron jaune<\/p>\n
Monter ensemble les jaunes, oeufs, sucre, trimoline.
\nMonter ferme les blancs et sucre.
\nTamiser ensemble La poudre d’amande et farine.
\nFondre chaud le beurre et zeste.
\nAjouter les oeufs mont\u00e9s dans les blancs mont\u00e9s puis d\u00e9licatement les poudres tamis\u00e9s et enfin le beurre et zeste.
\nCette recette est calcul\u00e9 pour une plaque de 40\/60 pes\u00e9e \u00e0 1150gr
\nCuisson au four ventil\u00e9 \u00e0 185\u00b0C pendant 8-9min.
\nD\u00e9tailler un disque de 16cm.<\/p>\n
Cr\u00e8meux caramel vanille<\/p>\n
40gr sucre
\n128gr cr\u00e8me 35%
\n32gr jaunes d’oeufs
\n2gr pate de vanille
\n1,6gr g\u00e9latine argent<\/p>\n
Cuire le sucre au caramel brun.
\nFaire bouillir la cr\u00e8me, pate de vanille et d\u00e9cuire le caramel.
\nFaire une anglaise avec les jaunes et ajouter la g\u00e9latine pr\u00e9alablement hydrat\u00e9, mxer \u00e0 la giraffe.
\nLe couler en flexipan de 16cm pes\u00e9e a 230gr
\nPlacer au cong\u00e9lateu.<\/p>\n
Confit de citron jaune<\/p>\n
100gr jus de citron jaune
\n10gr sucre semoule
\n2gr pectine
\n0,5 zeste citron jaune<\/p>\n
Chauffer le jus de citron et zeste \u00e0 45\u00b0C, ajouter le m\u00e9lange sucre et pectine.
\nBouillir 30sec et r\u00e9server au froid.<\/p>\n
Mousse l\u00e9g\u00e8re vanille<\/p>\n
100gr lait
\n100gr cr\u00e8me
\n5gr pate de vanille
\n7,5gr g\u00e9latine argent
\n10gr trimoline
\n10gr d’eau
\n36gr sucre
\n49gr jaunes d’oeufs
\n175gr cr\u00e8me 35%<\/p>\n
Bouillir le lait, cr\u00e8me, pate de vanille et ajouter la g\u00e9latine pr\u00e9alablement hydrat\u00e9e.
\nLaisser refroidir \u00e0 29\u00b0C.
\nCuire \u00e0 121\u00b0C, l’eau, le sucre, trimoline et verser sur les jaunes au batteur.
\nMonter la cr\u00e8me souple.
\nM\u00e9langer d\u00e9licatement le lait g\u00e9lifi\u00e9 au sabayon refroidi puis la cr\u00e8me fou\u00e9tt\u00e9e.<\/p>\n
Gla\u00e7age caramel<\/p>\n
150gr eau
\n300gr sucre cristal
\n300gr sirop de glucose
\n200g lait concentr\u00e9 sucr\u00e9e
\n140gr masse g\u00e9latine bronze
\n300gr couverture ivoire<\/p>\n
Cuire le sucre au caramel brun.
\nBouillir l’eau et le glucose et d\u00e9cuire le caramel.
\nR\u00e9equilibrer \u00e0 750gr avec de l’eau.
\nAjouter le lait concentr\u00e9 sucr\u00e9 , puis la g\u00e9latine hydrat\u00e9e
\nVerser sur la couverture ivoire.
\nMixer et reserver au froid pendant une nuit.<\/p>\n
Montage et finition<\/p>\n
Disposer un cercle de 18cm avec un rodoide de 5cm de hauteur.
\nMontage \u00e0 l’envers.
\nPocher et chemiser 200gr de mousse l\u00e9g\u00e8re vanille.
\nD\u00e9poser le cremeux caramel congel\u00e9.
\nPocher 100gr de confit sur le cremeux caramel.
\nD\u00e9poser le biscuit fondant citron.
\nPocher un peu de mousse vanille et disposer le sabl\u00e9 reconstitu\u00e9.
\nPlacer l’entremet au surgelateur.
\nUne fois surgel\u00e9, le gla\u00e7er et d\u00e9corer de d\u00e9cors chocolat.<\/p>\n","protected":false},"excerpt":{"rendered":"
Recette pour un entremet de 6pers (18cm \/ 5cm de hauteur ) Composition: Sabl\u00e9 reconstitu\u00e9 Pop corn Biscuit fondant citron jaune Cremeux caramel vanille Confit de citron jaune Mousse l\u00e9g\u00e8re vanille Gla\u00e7age caramel Sabl\u00e9 reconstitu\u00e9 Pop corn 67gr streusel 36gr pop corn caram\u00e9lis\u00e9s 26gr couverure ivoire 14gr beurre de cacao 4gr huile de pepin de […]<\/p>\n","protected":false},"author":9,"featured_media":1118,"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-1117","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_3404.jpg",2448,3264,false],"tp-image-grid":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2016\/10\/IMG_3404.jpg",525,700,false],"thumbnail":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2016\/10\/IMG_3404-150x150.jpg",150,150,true],"medium":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2016\/10\/IMG_3404-225x300.jpg",225,300,true],"medium_large":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2016\/10\/IMG_3404-768x1024.jpg",768,1024,true],"large":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2016\/10\/IMG_3404-768x1024.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\/1117","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=1117"}],"version-history":[{"count":0,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/posts\/1117\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/media\/1118"}],"wp:attachment":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/media?parent=1117"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/categories?post=1117"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/tags?post=1117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}