{"id":2178,"date":"2019-07-08T14:07:09","date_gmt":"2019-07-08T12:07:09","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=2178"},"modified":"2019-07-08T14:07:09","modified_gmt":"2019-07-08T12:07:09","slug":"carrement-pop","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/carrement-pop\/","title":{"rendered":"Carr\u00e9ment pop"},"content":{"rendered":"

pain de gene <\/p>\n

Faire chauffer la p\u00e2te d\u2019amande \u00e0 60 degr\u00e9s, ajouter le sucre, les zestes de citrons, les \u0153ufs \u00e0 temp\u00e9rature ambiante.
\nTamiser la farine avec le backing powder et ajouter en dernier le lait.
\nMouler et cuire \u00e0 180\u00b0c <\/p>\n

croustillant riz souffl\u00e9 citron <\/p>\n

Faire fondre la couverture et le beurre de cacao.
\nAjouter le riz souffl\u00e9, la p\u00e2te sabl\u00e9e ma\u00efs et les zeste de citron.
\nAjouter en dernier le beurre en pommade.<\/p>\n

confit citron jaune <\/p>\n

Faire chauffer le jus de citron la premi\u00e8re partie du sucre et le glucose,
\nA 40\u00b0C ajouter la deuxi\u00e8me partie du sucre et la pectine NH pr\u00e9alablement m\u00e9lang\u00e9.
\nPorter le tout \u00e0 \u00e9bullition et ajouter en dernier les zestes de citrons jaunes<\/p>\n

gla\u00e7age caramel<\/p>\n

Cuire \u00e0 sec le sucre jusqu’\u00e0 l\u2019obtention d\u2019une couleur blonde, d\u00e9cuire le caramel avec l\u2019eau et la cr\u00e8me liquide et redonner une \u00e9bullition, ajouter la f\u00e9cule de pomme de terre d\u00e9lay\u00e9e dans l\u2019eau et cuire \u00e0 103\u00b0c, coller avec la g\u00e9latine et mixer.
\nUtilisation \u00e0 27\u00b0C <\/p>\n

cr\u00e9meux caramel <\/p>\n

Cuire \u00e0 sec le sucre semoule et le glucose jusqu’\u00e0 l\u2019obtention d\u2019une couleur blonde, d\u00e9cuire avec la cr\u00e8me liquide d\u00e9j\u00e0 chaude.
\nColler avec la g\u00e9latine et verser sur la couverture \u00e0 35\u00b0c ajouter le beurre et mixer.<\/p>\n

bavaroise pop corn <\/p>\n

Mettre \u00e0 infuser la p\u00e2te de vanille dans le lait avec les pop corn.
\nPuis faire une cr\u00e8me anglaise et la cuire \u00e0 75\u00b0C, apr\u00e8s cuisson la chinoiser et la coller.
\nUne fois la cr\u00e8me anglaise froide, ajouter la cr\u00e8me mont\u00e9e et dresser<\/p>\n","protected":false},"excerpt":{"rendered":"

pain de gene Faire chauffer la p\u00e2te d\u2019amande \u00e0 60 degr\u00e9s, ajouter le sucre, les zestes de citrons, les \u0153ufs \u00e0 temp\u00e9rature ambiante. Tamiser la farine avec le backing powder et ajouter en dernier le lait. Mouler et cuire \u00e0 180\u00b0c croustillant riz souffl\u00e9 citron Faire fondre la couverture et le beurre de cacao. Ajouter […]<\/p>\n","protected":false},"author":9,"featured_media":2179,"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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juillet 2019","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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