{"id":2094,"date":"2017-08-01T17:00:16","date_gmt":"2017-08-01T15:00:16","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=2094"},"modified":"2019-07-08T14:10:58","modified_gmt":"2019-07-08T12:10:58","slug":"le-baies-des-anges-aux-fruits-rouges","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/le-baies-des-anges-aux-fruits-rouges\/","title":{"rendered":"Le \u00ab\u00a0Baies des anges\u00a0\u00bb aux fruits rouges"},"content":{"rendered":"

biscuit madeleine:
\n1 oeuf<\/p>\n

50g de farine
\n2,5 g de levure chimique
\n20g de lait
\nzeste de citron
\n5g d’huile de tournesol
\n1g de fleur de sel
\n60g de beurre
\nprechauffer le four a 150 degr\u00e9s , faire chauffer le beurre , lait et fleur de sel et chinoiser.
\nBlanchir l \u0153uf avec le sucre et y incorporer la farine et la levure incorporer les deux masses lorsque les liquide seront a 50degr\u00e9s <\/p>\n

Gla\u00e7age rouge:
\n150g eau
\n300g sucre semoule
\n300g glucose
\n200g lait concentr\u00e9
\n110g masse g\u00e9latine
\n300g couverture ivoire
\n10g colorant rouge liposoluble
\nCuire eau , sucre , glucose a 103 degr\u00e9s
\nVerser sur le reste des ingred
\niens , mixer et utiliser a 35 degr\u00e9s <\/p>\n

gel\u00e9e fraise gimgembre:
\n250g de fraises fraiche
\n1g pectine nh
\n4, feuilles de gelatine
\n50g de sucre
\n10g de gimgembre frais rap\u00e9
\n30g eau
\ncouper les fraises dans une casserole y ajouter l eau les 3\/4 du sucre et le gingembre frais, a \u00e9bullition verser la pectine avec le restant de sucre ,bouillir 2 MIN retirer du feu et mettre les feuilles de gelatine ramollie, reserver en cellule .
\nCremeux fraise tagada:
\n500g pulpe de fraise
\n30g tagada
\n700g oeufs
\n6 feuilles de gelatine
\n250g beurre
\n400g sucre<\/p>\n

faire chauffer la pulpe , les oeufs le sucre et les tagada retirer du feu apres deux minutes d \u00e9bullition, et ajouter la g\u00e9latine refroidire a 60 degres et mixer avec le beurre puis reserver au froid . <\/p>\n

Mousse fraise\/framboise:
\n250g pulpe fraise
\n250g pulpe framboise
\n140g blanc d oeuf
\n190g sucre
\n30g eau
\n12g g\u00e9latine
\n450g cr\u00e9me fouett\u00e9 <\/p>\n

chauffer les pulpes jusqu a \u00e9bullition mettre la gelatine ramolie et refroidire , monter la creme liquide et reserver au frais, preparer une meringue italienne verser les pulpes refroidis dansla meringue deja faite et finir delicatement par la cr\u00e8me fouett\u00e9 , cercler imidiatement.
\nMontage et finition:
\nmettre le disque de biscuit ( diam\u00e8tre inferieur au cercle) couler la mousse a la moiti\u00e9 de la hauteur du cercle mettre l’insert de cremeux et pocher la compot\u00e9 par dessus , lisser avec de la mousse , prendre des moules silicone sphere couler la mousse a la moiti\u00e9e pocher la compote et lisser ,mettre le tout au grand froid .
\nLorsque l entremet et bien froid glacer le g\u00e2teau avec un glacage a 35 degres
\nfaire cuire l isomalt pour un sucre tir\u00e9 160 170 degres et tir\u00e9 un decor au choix<\/p>\n","protected":false},"excerpt":{"rendered":"

biscuit madeleine: 1 oeuf 50g de farine 2,5 g de levure chimique 20g de lait zeste de citron 5g d’huile de tournesol 1g de fleur de sel 60g de beurre prechauffer le four a 150 degr\u00e9s , faire chauffer le beurre , lait et fleur de sel et chinoiser. Blanchir l \u0153uf avec le sucre […]<\/p>\n","protected":false},"author":9,"featured_media":2095,"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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ao\u00fbt 2017","get_modified_date":"8 juillet 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":"","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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