{"id":2021,"date":"2017-07-13T11:40:36","date_gmt":"2017-07-13T09:40:36","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=2021"},"modified":"2019-07-08T14:11:11","modified_gmt":"2019-07-08T12:11:11","slug":"cupcake-foret-noire","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/cupcake-foret-noire\/","title":{"rendered":"Cupcake for\u00eat noire"},"content":{"rendered":"<p><b>Biscuit chocolat<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Jaunes d\u2019\u0153ufs\u00a0: 100g<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Sucre\u00a0: 40g<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Eau\u00a0: 10g<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Blancs d\u2019\u0153ufs\u00a0: 135g<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Sucre\u00a0: 50g<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Beurre\u00a0: 13g<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Lait\u00a0: 30g<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Farine\u00a0: 60g<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Poudre de cacao\u00a0: 10g<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Proc\u00e9d\u00e9\u00a0: Faire bouillir les 40g de sucre avec l\u2019eau et verser sur les jaunes et refroidir au batteur. Monter les blancs avec les 50g de sucre, m\u00e9langer avec le premier m\u00e9lange. Ajouter le lait et le beurre fondu dans le lait. Terminer avec la farine tamis\u00e9e avec la poudre de cacao. Dresser dans les caissettes et cuire \u00e0 180\u00b0C pendant 12 \u00e0 15mn.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>Chantilly au mascarpone<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Cr\u00e8me liquide 35% de MG\u00a0: 200g<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Mascarpone\u00a0: 60g<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Sucre glace\u00a0: 30g<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Proc\u00e9d\u00e9\u00a0: M\u00e9langer les 3 ingr\u00e9dients sans les monter et les conserver au frigo 2h00 avant de les monter en chantilly pas trop ferme.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\"><strong>Astuce pour le cupcake\u00a0<\/strong>: Des cerises ou de la confiture peut \u00eatre mise en insert dans le biscuit cuit et sur la chantilly des copeaux de chocolat et une cerise en d\u00e9cors <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Biscuit chocolat Jaunes d\u2019\u0153ufs\u00a0: 100g Sucre\u00a0: 40g Eau\u00a0: 10g Blancs d\u2019\u0153ufs\u00a0: 135g Sucre\u00a0: 50g Beurre\u00a0: 13g Lait\u00a0: 30g Farine\u00a0: 60g Poudre de cacao\u00a0: 10g Proc\u00e9d\u00e9\u00a0: Faire bouillir les 40g de sucre avec l\u2019eau et verser sur les jaunes et refroidir au batteur. Monter les blancs avec les 50g de sucre, m\u00e9langer avec le premier m\u00e9lange. [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":0,"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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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 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