{"id":1930,"date":"2017-05-11T21:41:40","date_gmt":"2017-05-11T19:41:40","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=1930"},"modified":"2017-05-11T21:41:40","modified_gmt":"2017-05-11T19:41:40","slug":"tarte-confiseur-de-jean-francois-devineau","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/tarte-confiseur-de-jean-francois-devineau\/","title":{"rendered":"Tarte confiseur, de Jean Fran\u00e7ois Devineau"},"content":{"rendered":"

Ingr\u00e9dients:<\/strong><\/span><\/p>\n

Pain de G\u00eanes coco-th\u00e9 vert:<\/span><\/p>\n

P\u00e2te d’amandes: 400 Gr<\/p>\n

Oeufs entiers: 3210 Gr<\/p>\n

Farine: 40 Gr<\/p>\n

F\u00e9cule de ma\u00efs: 40 Gr<\/p>\n

Beurre Fondu: 150 Gr<\/p>\n

Pur\u00e9e noix de coco- th\u00e9 vert matcha Ravifruit: 100 Gr<\/p>\n

Brisures de framboises: 120 Gr<\/p>\n

Cr\u00e8me all\u00e9g\u00e9e framboise cranberry hibiscus:<\/span><\/p>\n

Pur\u00e9e framboise cranberry hibiscus Ravifruit: 500 Gr<\/p>\n

Lait entier: 125 Gr<\/p>\n

Oeufs entiers: 125 Gr<\/p>\n

Sucre: 40 Gr<\/p>\n

F\u00e9cule de ma\u00efs: 50 Gr<\/p>\n

G\u00e9latine 200 bloom: 10 Gr<\/p>\n

Cr\u00e8me mont\u00e9e: 320 Gr<\/p>\n

Meringue italienne: 150 Gr<\/p>\n

Guimauve coco – th\u00e9 vert:<\/span><\/p>\n

Sucre: 410 Gr<\/p>\n

Glucose: 60 Gr<\/p>\n

Eau: 80 Gr<\/p>\n

Blancs d\u2019\u0153ufs: 120 Gr<\/p>\n

Pur\u00e9e noix de coco – th\u00e9 vert matcha Ravifruit: 120 Gr<\/p>\n

G\u00e9latine 200 bloom: 20 Gr<\/p>\n

 <\/p>\n

Technique:<\/strong><\/span><\/p>\n

Pain de G\u00eanes:<\/span><\/p>\n

Chauffer la p\u00e2te d’amandes et les \u0153ufs \u00e0 45\u00b0C, puis refroidir au batteur.<\/p>\n

Y verser farine et f\u00e9cule de ma\u00efs tamis\u00e9es, puis le beurre fondu froid, et enfin la pur\u00e9e.<\/p>\n

\u00c9taler en moule souple de 40 X 40 cm sur 2 de haut, parsemer les brisures de framboises dessus, et cuire \u00e0 170\u00b0C, 20 \u00e0 25 min.<\/p>\n

Cr\u00e8me all\u00e9g\u00e9e:<\/span><\/p>\n

R\u00e9aliser une cr\u00e8me p\u00e2tissi\u00e8re avec la pur\u00e9e, le lait, les oeufs, le sucre et la f\u00e9cule de ma\u00efs.<\/p>\n

Hors du feu ajouter la g\u00e9latine hydrat\u00e9e, et r\u00e9server au frais<\/p>\n

Incorporer la cr\u00e8me mont\u00e9e et la meringue italienne.<\/p>\n

\u00c9taler dans un moule souple de 40 X 40 cm sur 2 de haut, bien lisser et d\u00e9poser dessus un relief plastique.<\/p>\n

Laisser durcir au surg\u00e9lateur, puis passer un velours rouge.<\/p>\n

Guimauve:<\/span><\/p>\n

Monter les blancs et y verser Le sucre, le glucose, et l’eau, port\u00e9s \u00e0 130\u00b0C.<\/p>\n

Quand la meringue est aux alentours de 50\u00b0C, y ajouter la g\u00e9latine hydrat\u00e9e.<\/p>\n

Laisser refroidir, et incorporer d\u00e9licatement la pur\u00e9e.<\/p>\n

Dresser des lani\u00e8res de guimauve sur un tant pour tant f\u00e9cule de ma\u00efs – sucre glace tamis\u00e9. Saupoudrer \u00e9galement les lani\u00e8res de ce tant pour tant, filmer, et laisser durcir au frais.<\/p>\n

Montage:<\/span><\/strong><\/p>\n

Tailler le pain de G\u00eanes en triangle, puis la cr\u00e8me all\u00e9g\u00e9e d’une taille inf\u00e9rieure de 0,5 cm de c\u00f4t\u00e9.<\/p>\n

D\u00e9poser la cr\u00e8me sur le pain de G\u00eanes, puis d\u00e9corer avec une lani\u00e8re de guimauve et des framboises.<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingr\u00e9dients: Pain de G\u00eanes coco-th\u00e9 vert: P\u00e2te d’amandes: 400 Gr Oeufs entiers: 3210 Gr Farine: 40 Gr F\u00e9cule de ma\u00efs: 40 Gr Beurre Fondu: 150 Gr Pur\u00e9e noix de coco- th\u00e9 vert matcha Ravifruit: 100 Gr Brisures de framboises: 120 Gr Cr\u00e8me all\u00e9g\u00e9e framboise cranberry hibiscus: Pur\u00e9e framboise cranberry hibiscus Ravifruit: 500 Gr Lait entier: […]<\/p>\n","protected":false},"author":9,"featured_media":1931,"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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mai 2017","get_modified_date":"11 mai 2017","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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