![\"\"](\"http:\/\/patissiersdanslemonde.fr\/wp-content\/uploads\/2017\/03\/pascal-molines1-200x300.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"Recette de Pascal Molines MOF\/Champion du monde – Membre VIP du Club des Chefs<\/p>\n
Ingr\u00e9dients:<\/p>\n
MOUSSE MARRON PM :
\nP\u00c2TE DE MARRON 260 Gramme
\nCR\u00c8ME DE MARRON 200 Gramme
\nCR\u00c8ME LIQUIDE 35 % DGF ROYAL 50 Gramme
\nG\u00c9LATINE EN POUDRE 5 Gramme
\nEAU POUR G\u00c9LATINE 30 Gramme
\nCR\u00c8ME LIQUIDE 35 % DGF ROYAL 480 Gramme<\/p>\n
CR\u00c9MEUX VANILLE YUZU :
\nCR\u00c8ME LIQUIDE 35 % DGF ROYAL 240 Gramme
\nVANILLE GOUSSE 6 Gramme
\nZESTES DE YUZU 5 Gramme
\nSUCRE SEMOULE 40 Gramme
\nJAUNES D’OEUF 70 Gramme
\nG\u00c9LATINE EN POUDRE 4 Gramme
\nEAU POUR G\u00c9LATINE 24 Gramme<\/p>\n
STREUSEL VANILLE :
\nBEURRE FIN DGF ROYAL 55 Gramme
\nSUCRE CASSONADE 55 Gramme
\nPOUDRE AMANDE BLANCHE 100% DGF SERVICE 55 Gramme
\nVANILLE GOUSSE 2 Gramme
\nFARINE T 55 55 Gramme<\/p>\n
CONFIT \u00c0 L’ORANGE PM :
\nSUCRE SEMOULE 40 Gramme
\nORANGE FRAICHE 200 Gramme
\nPECTINE X 58 4 Gramme
\nJUS DE CITRON 45 Gramme<\/p>\n
SIROP VANILLE :
\nEAU 100 Gramme
\nSUCRE SEMOULE 100 Gramme
\nVANILLE GOUSSE 1 Unit\u00e9<\/p>\n
BISCUIT JOCONDE :
\nOEUFS ENTIER 310 Gramme
\nSUCRE GLACE 190 Gramme
\nPOUDRE AMANDE BLANCHE 100% DGF SERVICE 190 Gramme
\nBLANCS D’OEUF 250 Gramme
\nSUCRE SEMOULE 65 Gramme
\nFARINE T 55 120 Gramme
\nBEURRE FIN DGF ROYAL 65 Gramme<\/p>\n
GLA\u00c7AGE LAIT PM :
\nEAU 155 Gramme
\nSUCRE SEMOULE 311 Gramme
\nSIROP DE GLUCOSE DGF SERVICE 311 Gramme
\nLAIT CONCENTR\u00c9 SUCR\u00c9 207 Gramme
\nG\u00c9LATINE EN POUDRE 23 Gramme
\nEAU POUR G\u00c9LATINE 83 Gramme
\nCHOCOLAT DE COUVERTURE AU LAIT-TROPICANA 311 Gramme<\/p>\n
Technique:<\/p>\n
Mousse marron:
\nM\u00e9langer la p\u00e2te et la cr\u00e8me de marron.
\nBouillir la cr\u00e8me et ajouter la g\u00e9latine hydrat\u00e9e puis l’incorporer dans les p\u00e2tes de marrons.
\nAjouter la cr\u00e8me fouett\u00e9 mousseuse.<\/p>\n
Cr\u00e9meux vanille yuzu:
\nInfuser la vanille et les zestes de yuzu dans le lait puis r\u00e9aliser une anglaise avec les jaunes et le sucre.
\nAjouter la g\u00e9latine hydrat\u00e9e, mixer et couler 190 gr dans chaque inserts.<\/p>\n
Streusel vanille:
\nM\u00e9langer tous les ingr\u00e9dients au batteur, \u00e9mietter sur plaque et cuire \u00e0 160 \u00b0c pendant 12 minutes.
\nUne fois refroidi coller le streusel avec de la couverture blanche temp\u00e9r\u00e9 et 50 g de riz souffl\u00e9 \u00e9miett\u00e9 en petit boulette et r\u00e9server .<\/p>\n
Confit \u00e0 l’orange:
\nCuire le tout sur le gaz pendant quelques minutes puis r\u00e9server.<\/p>\n
Sirop vanille:
\nFaire bouillir les ingr\u00e9dients dans une casserole et utiliser froid.<\/p>\n
Biscuit joconde:
\nMonter au batteur les \u0153ufs, la poudre d’amande et le sucre glace.
\nAjouter les blancs serr\u00e9 avec le sucre puis le beurre fondu.
\nCuire au four sur silpat \u00e0 rebord \u00e0 240\u00b0C 6\/7 minutes.<\/p>\n
Gla\u00e7age lait:
\nFaire un sirop avec l’eau, le sucre semoule et le glucose et cuire \u00e0 103\u00b0C.
\nVerser sur le lait concentr\u00e9 et la g\u00e9latine hydrat\u00e9e.
\nAjouter le chocolat au lait.
\nMixer et utiliser \u00e0 30\u00b0C maximum.<\/p>\n
MONTAGE :
\nMontage \u00e0 l’envers en cercle de 180 de diam avec insert de 160.
\nSurgeler puis d\u00e9corer avec gla\u00e7age chocolat lait, cordelette or, vermicelle de marron et d\u00e9cor en chocolat.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Recette de Pascal Molines MOF\/Champion du monde – Membre VIP du Club des Chefs Ingr\u00e9dients: MOUSSE MARRON PM : P\u00c2TE DE MARRON 260 Gramme CR\u00c8ME DE MARRON 200 Gramme CR\u00c8ME LIQUIDE 35 % DGF ROYAL 50 Gramme G\u00c9LATINE EN POUDRE 5 Gramme EAU POUR G\u00c9LATINE 30 Gramme CR\u00c8ME LIQUIDE 35 % DGF ROYAL 480 Gramme […]<\/p>\n","protected":false},"author":9,"featured_media":1790,"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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mars 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":"
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