{"id":2145,"date":"2017-08-29T20:08:38","date_gmt":"2017-08-29T18:08:38","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=2145"},"modified":"2019-07-08T14:11:23","modified_gmt":"2019-07-08T12:11:23","slug":"le-cubasie","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/le-cubasie\/","title":{"rendered":"Le Cubasie"},"content":{"rendered":"<p>Pr\u00e9parer la veille La p\u00e2te sucr\u00e9e et les ganache(230g Lait battu,50g Sucre,16g Maizena et 1gousse de vanille, cuire le tout comme une cr\u00e8me p\u00e2tissi\u00e8re puis r\u00e9server. Monter \u00e0 \u00e9bullition 120g Cr\u00e9me 40% et 36g Trimoline et verser sur les 400 de chocolat blanc puis mixer, a 34\u00b0c rajouter 80g Beurre puis mixer avec la cr\u00e9me de lait battu et r\u00e9server au frais. La ganache mont\u00e9e a preparer aussi la veille, monter \u00e0 \u00e9bullition 300g Lait battu, 100g cr\u00e8me 40%, 36g Trimoline et 1gousse de vanille,verser sur les 400g de chocolat blanc et mixer, \u00e0 34\u00b0c rajouter le beurre et mixer. Pour la p\u00e2te sucr\u00e9e, Sabler les 300g de beurre avec les 180g de sucre glace et les 4g de sel puis ajouter les 2oeufs m\u00e9langer delicatement puis incorporer les 50 g de poudre d&rsquo;amande et les 30g de p\u00e2te de pralin\u00e9 pour finir avec les 500g de farine T45 m\u00e9lange court. Pour le confit de Grenades, mont\u00e9e vers 50\u00b0c les 500g de pur\u00e9e de grenades et les 110g Sucre et ajouter les 6g de pectine + les 50g sucre puis monter a \u00e9bullition et couler dans des interieur individuelle flexipan et passer directement au Koma choc.Pr\u00e9parer les tartelettes individuelle, les foncer et les cuire dans des cercle de 6,5cm de diam\u00e8tre. Pour le pralin\u00e9 Graines de courges noisette,Torr\u00e9fier les noisettes et graines de courges pour en faire resortir plus d&rsquo;aromes, sabl\u00e9s les 700g de noisettes et 300g de graines de courge avec 500g sucre et 100g sucre de coco puis etaler sur un silpat et laisser refroidir avant de mixer le pralin\u00e9 et y laisser une bonne granulom\u00e9trie puis r\u00e9server \u00e0 15\u00b0c. Pour le montage, Tamiser le dessus des croutes pour etre bien lisse et Pocher 8g de pralin\u00e9 graines de courges puis y d\u00e9poser l&rsquo;insert grenades,ajouter la ganache de lait battu sur le dessus pour former un belle pointe, battre la ganache mont\u00e9e au lait battu \u00e0 bonne consistance puis dresser 5 bandes de cette cr\u00e8me et couper les bords a la palettes, ensuite les deposer sur carton, d\u00e9corer avec les graines de courges et d\u00e9guster.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pr\u00e9parer la veille La p\u00e2te sucr\u00e9e et les ganache(230g Lait battu,50g Sucre,16g Maizena et 1gousse de vanille, cuire le tout comme une cr\u00e8me p\u00e2tissi\u00e8re puis r\u00e9server. Monter \u00e0 \u00e9bullition 120g Cr\u00e9me 40% et 36g Trimoline et verser sur les 400 de chocolat blanc puis mixer, a 34\u00b0c rajouter 80g Beurre puis mixer avec la cr\u00e9me [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":2146,"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":"<img alt='' src='https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/avatars\/9\/5ee2d72b19001-bpfull.png' srcset='https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/avatars\/9\/5ee2d72b19001-bpfull.png 2x' class='avatar avatar-200 photo' height='200' width='200' loading='lazy' decoding='async'\/>","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":"<a href=\"https:\/\/www.patissiersdanslemonde.fr\/category\/recettes\/\" alt=\"Recettes\" class=\"category-recettes\">Recettes<\/a> 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