{"id":2136,"date":"2017-08-13T17:59:35","date_gmt":"2017-08-13T15:59:35","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=2136"},"modified":"2019-07-08T14:10:48","modified_gmt":"2019-07-08T12:10:48","slug":"choux-a-la-creme","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/choux-a-la-creme\/","title":{"rendered":"CHOUX \u00c0 LA CR\u00c8ME"},"content":{"rendered":"\u00c9tape 1 : Pr\u00e9paration et cuisson des choux<\/p>\n
Dans une casserole r\u00e9unir, le lait, le sel, le sucre et le beurre coup\u00e9 en petits morceaux. Porter \u00e0 \u00e9bullition. Hors du feu ajouter la farine en pluie. Bien m\u00e9langer puis dess\u00e9cher la pr\u00e9paration sur le feu tout en continuant de m\u00e9langer. D\u00e8s que la p\u00e2te se d\u00e9tache des parois du r\u00e9cipient et forme une fine pellicule uniforme au fond de la casserole elle est pr\u00eate. Transvaser la p\u00e2te dans la cuve du batteur. Ajouter les \u0153ufs un \u00e0 un en attendant que chacun soit bien incorpor\u00e9 \u00e0 la p\u00e2te avant d\u2019ajouter le suivant. (Si la p\u00e2te semble trop ferme, ajouter un peu d\u2019\u0153uf.) D\u00e9poser la p\u00e2te \u00e0 choux dans une poche \u00e0 douille lisse.
\nPr\u00e9chauffer le four \u00e0 180\u00b0C (thermostat 6). Tapisser une plaque \u00e0 p\u00e2tisserie d\u2019une feuille de cuisson. Y coucher les choux. Aplatir l\u00e9g\u00e8rement la pointe avec une fourchette. Enfourner et cuire pendant 25 minutes. Les d\u00e9barrasser sur une grille \u00e0 p\u00e2tisserie et les laisser ti\u00e9dir.
\n\u00c9tape 2 : Pr\u00e9paration de la cr\u00e8me p\u00e2tissi\u00e8re<\/p>\n
Pr\u00e9parer la cr\u00e8me p\u00e2tissi\u00e8re.
\n\u00c9tape 3 : Pr\u00e9paration des choux \u00e0 la cr\u00e8me<\/p>\n
Remplir une poche \u00e0 douille munie d\u2019une douille lisse avec la cr\u00e8me patissi\u00e8re bien refroidie. Faire un petit trou dans le fond des petits choux et les remplir g\u00e9n\u00e9reusement de cr\u00e8me. Les r\u00e9server au frais.
\n\u00c9tape 4 : Finition et pr\u00e9sentation<\/p>\n
Dans un r\u00e9cipient d\u00e9poser le blanc d\u2019\u0153uf fouett\u00e9 l\u00e9g\u00e8rement. Y ajouter au fur et \u00e0 mesure le sucre glace puis fouett\u00e9 \u00e9nergiquement jusqu’\u00e0 obtention d’un gla\u00e7age \u00e9pais. Tremper les choux dans le gla\u00e7age et laisser s\u00e9cher sur une grille au frais. Servir.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u00c9tape 1 : Pr\u00e9paration et cuisson des choux Dans une casserole r\u00e9unir, le lait, le sel, le sucre et le beurre coup\u00e9 en petits morceaux. Porter \u00e0 \u00e9bullition. Hors du feu ajouter la farine en pluie. Bien m\u00e9langer puis dess\u00e9cher la pr\u00e9paration sur le feu tout en continuant de m\u00e9langer. D\u00e8s que la p\u00e2te se […]<\/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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[17],"tags":[],"class_list":["post-2136","post","type-post","status-publish","format-standard","hentry","category-recettes"],"tpgb_featured_images":null,"tpgb_post_meta_info":{"get_date":"13 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":"
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