{"id":1995,"date":"2017-06-01T10:54:16","date_gmt":"2017-06-01T08:54:16","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=1995"},"modified":"2017-06-01T10:54:16","modified_gmt":"2017-06-01T08:54:16","slug":"tiramisu-aux-fruits-rouges-de-jean-francois-devineau","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/tiramisu-aux-fruits-rouges-de-jean-francois-devineau\/","title":{"rendered":"Tiramisu aux fruits rouges de Jean Fran\u00e7ois Devineau"},"content":{"rendered":"

Biscuit \u00e0 la cuiller imbib\u00e9 d\u2019un sirop passion,\u00a0mousse \u00e0 la framboise, cr\u00e8me mascarpone et d\u00e9cor fruits rouges<\/em><\/p>\n

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

Biscuit \u00e0 la cuiller:<\/span><\/p>\n

Jaunes d\u2019oeufs : 90g<\/p>\n

\u0152ufs entiers : 25g<\/p>\n

Sucre : 100g<\/p>\n

Blancs d\u2019oeufs : 135g<\/p>\n

Sucre : 40g<\/p>\n

Farine tamis\u00e9e : 100g<\/p>\n

Mousse framboise:<\/span><\/p>\n

Pur\u00e9e framboise Ravifruit : 200g<\/p>\n

Sucre : 40g<\/p>\n

Cr\u00e8me \u00e0 35% : 200g<\/p>\n

Mascarpone : 50g<\/p>\n

G\u00e9latine feuille : 6g<\/p>\n

Cr\u00e8me au mascarpone:<\/span><\/p>\n

Mascarpone : 500g<\/p>\n

Cr\u00e8me \u00e0 35% : 500g<\/p>\n

G\u00e9latine en feuille : 12g<\/p>\n

\u0152ufs entiers : 160g<\/p>\n

Sucre : 160g<\/p>\n

Eau : 60g<\/p>\n

Sirop fruit de la passion:<\/span><\/p>\n

Sirop : 150g (50g de sucre et 100g d\u2019eau)<\/p>\n

Pur\u00e9e fruit de la passion Ravifruit : 100g<\/p>\n

 <\/p>\n

Proc\u00e9d\u00e9:<\/strong><\/span><\/p>\n

Biscuit \u00e0 la cuiller:<\/span><\/p>\n

Mousser ensemble les jaunes, les \u0153ufs entiers et les 100g de sucre. Faire une meringue avec les blancs et les 40g de sucre, verser le m\u00e9lange \u00e0 base de jaunes et finir avec la farine tamis\u00e9e. Dresser huit cercles de 14 cm de diam\u00e8tre et cuire \u00e0 200\u00b0C pendant 8 \u00e0 10mn.<\/p>\n

Sirop fruit de la passion:<\/span><\/p>\n

Porter le sirop \u00e0 \u00e9bullition et verser sur la pur\u00e9e de passion Ravifruit fondue entre 0 et 5\u00b0C, imbiber les biscuits \u00e0 la cuiller avec le sirop chaud.<\/p>\n

Mousse \u00e0 la framboise:<\/span><\/p>\n

Monter la cr\u00e8me et le mascarpone ensemble afin d\u2019obtenir un m\u00e9lange mousseux. Fondre la pur\u00e9e de framboise entre 0 et 5\u00b0C, pr\u00e9lever un quart de la pur\u00e9e, verser le sucre et la g\u00e9latine ramollie, chauffer \u00e0 50\u00b0C environ et reverser sur le restant de pur\u00e9e,m\u00e9langer le tout. Verser sur la cr\u00e8me et le mascarpone mont\u00e9s, tout en m\u00e9langeant d\u00e9licatement au fur et \u00e0 mesure. Diviser la masse en 4 et verser dans des \u00ab Flexipan Demarle \u00bb de 14cm de diam\u00e8tre. Laisser durcir au surg\u00e9lateur.<\/p>\n

Cr\u00e8me au mascarpone:<\/span><\/p>\n

Pr\u00e9lever un peu de mascarpone et fondre avec la g\u00e9latine ramollie. Monter ensemble la cr\u00e8me et le mascarpone sans serrer la masse et r\u00e9server. Verser le sucre et l\u2019eau dans une casserole et cuire \u00e0 117\u00b0C, verser sur les \u0153ufs mousseux, et refroidir au batteur. Verser la p\u00e2te \u00e0 bombe sur la cr\u00e8me et le mascarpone mont\u00e9s ensemble, m\u00e9langer d\u00e9licatement. Ajouter la g\u00e9latine fondue, et garnir.<\/p>\n

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

(Montage \u00e0 l\u2019envers) Verser dans un quart du fond du moule la cr\u00e8me au mascarpone, d\u00e9poser un biscuit imbib\u00e9, par-dessus le palet de mousse framboise surgel\u00e9, la cr\u00e8me au mascarpone et enfin une deuxi\u00e8me couche de biscuit \u00e0 la cuiller imbib\u00e9. Laisser durcir au surg\u00e9lateur, d\u00e9mouler le tiramisu dans de l\u2019eau ti\u00e8de, pulv\u00e9riser les tiramisus froids avec la bombe velours blanc de chez PCB cr\u00e9ation, et d\u00e9corer avec le m\u00e9lange fruits rouges Ravifruit pass\u00e9 dans un gla\u00e7age neutre.<\/p>\n

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

Biscuit \u00e0 la cuiller imbib\u00e9 d\u2019un sirop passion,\u00a0mousse \u00e0 la framboise, cr\u00e8me mascarpone et d\u00e9cor fruits rouges Recette: Biscuit \u00e0 la cuiller: Jaunes d\u2019oeufs : 90g \u0152ufs entiers : 25g Sucre : 100g Blancs d\u2019oeufs : 135g Sucre : 40g Farine tamis\u00e9e : 100g Mousse framboise: Pur\u00e9e framboise Ravifruit : 200g Sucre : 40g Cr\u00e8me […]<\/p>\n","protected":false},"author":9,"featured_media":1996,"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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juin 2017","get_modified_date":"1 juin 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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