{"id":1727,"date":"2017-02-13T13:43:47","date_gmt":"2017-02-13T12:43:47","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=1727"},"modified":"2019-03-04T19:54:16","modified_gmt":"2019-03-04T18:54:16","slug":"coeur-framboise-par-pascal-molines-mofchampion-du-monde","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/coeur-framboise-par-pascal-molines-mofchampion-du-monde\/","title":{"rendered":"Coeur framboise par Pascal Molin\u00e8s MOF\/Champion du monde"},"content":{"rendered":"

Technique<\/h2>\n

Biscuit Cake<\/strong>
\nFaire un beurre pommade et incorpore le sucre, les \u0153ufs puis la farine avec la noixde coco et la levure chimique tamis\u00e9 ! Cuire en feuille silpat 40 x 30 \u00e0 190\u00b0 8 mn<\/p>\n

Croustillant Coco<\/strong>
\nDans une cuve de batteur muni de la feuille, m\u00e9langer ensemble le beurre pommade avec la cassonade. Ajouter la farine, la poudre d’amande et la noix de coco r\u00e2p\u00e9e. Emietter sur feuille sur plaque et feuille de cuisson, Cuire en four ventil\u00e9 \u00e0 160\u00b0C pendant 12 minutes. Apr\u00e8s cuisson, m\u00e9langer avec le chocolat blanc et \u00e9taler finement.<\/p>\n

Coulis de Framboise \u00e0 la f\u00e9cule<\/strong>
\nM\u00e9langer le sucre semoule avec la f\u00e9cule et cuire avec la pulpe de framboise, hors du feu ajouter la g\u00e9latine tremper et mixer avant utilisation.<\/p>\n

Cr\u00e9meux de framboise PM<\/strong>
\nCuire tous les \u00e9l\u00e9ments ensemble, puis ajout\u00e9 le beurre et la g\u00e9latine tremper.<\/p>\n

Bavaroise vanille citron vert et coco<\/strong>
\nBlanchir les jaunes avec le sucre.
\nR\u00e9aliser une cr\u00e8me anglaise \u00e0 85\u00b0 avec le lait infuser avec la coco les zestes de citron vert la cr\u00e8me la vanille et le m\u00e9lange jaunes et sucre. Puis ajouter la g\u00e9latine hydrat\u00e9e. Refroidir \u00e0 30\u00b0 et incorporer la cr\u00e8me fouett\u00e9e.<\/p>\n

Montage<\/strong>
\nCouler la bavaroise dans les moules en forme de c\u0153ur. R\u00e9aliser un insert avec le cr\u00e9meux framboise et son coulis avec le biscuit d\u00e9couper en c\u0153ur avec le croustillant. Surgel\u00e9, glacer rouge et d\u00e9corer.<\/p>\n","protected":false},"excerpt":{"rendered":"

Technique Biscuit Cake Faire un beurre pommade et incorpore le sucre, les \u0153ufs puis la farine avec la noixde coco et la levure chimique tamis\u00e9 ! Cuire en feuille silpat 40 x 30 \u00e0 190\u00b0 8 mn Croustillant Coco Dans une cuve de batteur muni de la feuille, m\u00e9langer ensemble le beurre pommade avec la […]<\/p>\n","protected":false},"author":9,"featured_media":1728,"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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f\u00e9vrier 2017","get_modified_date":"4 mars 2019","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> 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