\n250 g de lait concentr\u00e9 sucr\u00e9
\n100 g de lait en poudre
\n40 g de beurre de coco
\n40 g de beurre de cacao
\n25 g d\u2019huile de p\u00e9pins de raisin
\n350 g de noix de coco r\u00e2p\u00e9e
\n15 g de liqueur de noix de coco (facultatif)
\nChocolat noir de couverture pour l\u2019enrobage<\/p>\n
<\/p>\n
Gel\u00e9e mangue-passion<\/strong> <\/p>\n P\u00e2te de coco<\/strong> P\u00e2te de coco 250 g de lait concentr\u00e9 sucr\u00e9 100 g de lait en poudre 40 g de beurre de coco 40 g de beurre de cacao 25 g d\u2019huile de p\u00e9pins de raisin 350 g de noix de coco r\u00e2p\u00e9e 15 g de liqueur de noix de coco (facultatif) Chocolat noir de couverture […]<\/p>\n","protected":false},"author":9,"featured_media":1947,"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":"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":"
\n250 g de pur\u00e9e de mangue
\n125 g de jus de passion
\n50 g de sucre
\n9 g de pectine jaune
\n200 g de sucre
\n100 g de glucose atomis\u00e9 (en poudre)<\/p>\n
\n1. M\u00e9langer le lait concentr\u00e9 sucr\u00e9 et le lait en poudre. Ajouter les beurres fondus et la liqueur de noix de coco,
\nm\u00e9langer. Ajouter la noix de coco r\u00e2p\u00e9e et m\u00e9langer \u00e9nergiquement.
\n2. Etaler cette p\u00e2te dans un cadre rectangulaire, entre deux feuilles de papier sulfuris\u00e9, sur une hauteur de 1,5
\ncm. Laisser prendre 3h au r\u00e9frig\u00e9rateur.
\n3. Couper des barres d\u2019environ 10 cm de long par 2,5 cm de large. R\u00e9server au r\u00e9frig\u00e9rateur.
\nP\u00e2te de fruit mangue-passion
\n1. Chauffer \u00e0 \u00e9bullition la pur\u00e9e de mangue avec le jus de passion. M\u00e9langer 50 g de sucre et la pectine jaune,
\npuis l\u2019ajouter au jus.
\n2. M\u00e9langer 200 g de sure au glucose atomis\u00e9. A la reprise de l\u2019\u00e9bullition, ajouter progressivement ce m\u00e9lange.
\nCuire le tout \u00e0 106\u00b0C. Mixer et d\u00e9layer si n\u00e9cessaire avec un peu de jus de passion.
\n3. Verser dans une poche \u00e0 douille et laisser refroidir au r\u00e9frig\u00e9rateur.
\nDressage<\/strong>
\n1. A la poche, dresser un trait de gel\u00e9e mangue-passion sur chaque barre.
\n2. Enrober au chocolat noir et d\u00e9corer avec de la coco r\u00e2p\u00e9e.<\/p>\n","protected":false},"excerpt":{"rendered":"
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