{"id":1119,"date":"2016-11-19T08:16:43","date_gmt":"2016-11-19T07:16:43","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=1119"},"modified":"2016-11-20T21:37:02","modified_gmt":"2016-11-20T20:37:02","slug":"chocolat-addict","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/chocolat-addict\/","title":{"rendered":"Chocolat addict"},"content":{"rendered":"<p>R\u00e9aliser une pate a choux , dresser des petit de choux de 2-3cm de diam\u00e8tre , disposer un disque de craquelin dessus , cuire 20-25 min \u00e0 170 au ventil\u00e9.<br \/>\nR\u00e9aliser le biscuit fondant : beurre fondu + chocolat fondu + jaunes , ajouter la ma\u00efzena<br \/>\nMonter les blancs et le sucre , verser le 1er m\u00e9lange sur les blancs sucr\u00e9s , dresser sur une plaque et cuire 10min \u00e0 160 degr\u00e9s , bloquer au surg\u00e9lateur .<br \/>\nR\u00e9aliser les ganaches , bouillir la cr\u00e8me verser en 3 fois sur le chocolat fondu afin d&rsquo;obtenir une belle \u00e9mulsion , laisser cristalliser 24h au froid positif . Dresser dans les choux perc\u00e9s par la haut , bloquer au surg\u00e9lateur. Une fois le choix prit , glacer avec l&rsquo;enrobage pour garder le croustillant du craquelin .<br \/>\nR\u00e9aliser la bavaroise vanille : avec le lait et la cr\u00e8me infuser la vanille par la suite avec les jaunes et sucre faire une cr\u00e8me anglaise , g\u00e9lifier et mixer . A 30 degr\u00e9s ajouter la cr\u00e8me fouett\u00e9e .<br \/>\nProc\u00e9d\u00e9 \u00e0 un montage \u00e0 l&rsquo;envers , couler une partie de la mousse , bloquer au froid pour que la g\u00e9latine tire , disposer un choix garni de ganache blanche au centre et disposer en alternant 1 choux noir et un choux lait dans lentremet , couler la bavaroise vanille et terminer par le biscuit fondant lait .<br \/>\nGarder une partie de la bavaroise pour dresser une spirale , qui sera pistoler de beurre de cacao et de chocolat blanc une fois congel\u00e9e .<\/p>\n<p>R\u00e9aliser le gla\u00e7age : chauffer l&rsquo;eau , le sucre et le glucose a 103 , ajouter le lait concentr\u00e9 , le pure pate et la g\u00e9latine hydrat\u00e9e , mixer 1min .<br \/>\nR\u00e9server au frais, utiliser le lendemain assez froid mais fluide (28 degr\u00e9s ) .<br \/>\nR\u00e9aliser un entourage avec du chocolat blanc \u00e9taler sur un rodhoid, positionner autour de l&rsquo;entremet une fois la cristalisation amorc\u00e9e . Laisser prendre au froid et retirer le rodo. Laisser 30min a temp\u00e9rature ambiante avant de d\u00e9guster .<\/p>\n","protected":false},"excerpt":{"rendered":"<p>R\u00e9aliser une pate a choux , dresser des petit de choux de 2-3cm de diam\u00e8tre , disposer un disque de craquelin dessus , cuire 20-25 min \u00e0 170 au ventil\u00e9. R\u00e9aliser le biscuit fondant : beurre fondu + chocolat fondu + jaunes , ajouter la ma\u00efzena Monter les blancs et le sucre , verser le [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":1120,"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":"<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' 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