{"id":2181,"date":"2017-09-25T20:34:00","date_gmt":"2017-09-25T18:34:00","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=2181"},"modified":"2019-07-08T14:05:29","modified_gmt":"2019-07-08T12:05:29","slug":"le-burger-sucre","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/le-burger-sucre\/","title":{"rendered":"Le burger sucr\u00e9"},"content":{"rendered":"

Brioche: petrir tout les ingr\u00e9dients ensemble sauf le beurre apr\u00e8s 5 minutes de petrissage ajouter le beurre mou remettre \u00e0 petrir lorsque que la p\u00e2te se d\u00e9colle. Laisser reposer 1h a temp\u00e9rature ambiente et 1h au froid. Diviser la p\u00e2te en 6, form\u00e9 des boules les dor\u00e9 puis mettre en pousse 1h. Ajouter des graines de s\u00e9sames puis cuire 25-30 minutes \u00e0 200degr\u00e9s. Apr\u00e8s cuisson couper la brioche en deux enlever le surplus de mie pour \u00e9viter une trop grosse consistance du dessert, l’imbib\u00e9e de sirop de framboise, r\u00e9server.
\nSteak en chocolat
\nFaire bouillir la cr\u00e8me la verser sur le chocolat une fois fondu le mettre au froid. Une fois bien froide battre la ganache jusqu’\u00e0 ce qu’elle soit bien mont\u00e9e mettre dans une poche a douille avec une douille \u00e0 fil dresser dans un cercle du m\u00eame diam\u00e8tre que la brioche la ganache et faire une \u00e9paisseur de 2cm mettre au froid.
\nSalade
\nFondre le chocolat ajouter la feuillettine et les ar\u00f4mes \u00e9taler entre deux feuilles guitare tr\u00e8s finement puis d\u00e9tailler des cercles de la tailler du steak
\nLes cr\u00e9meux
\nChauffer la cr\u00e8me et les pur\u00e9e de fruits, dans un cul de poule battre les jaunes et le sucre verser la cr\u00e8me dans les jaunes puis mettre \u00e0 chauffer deux minutes sur le feu retirer ajouter la g\u00e9latine verser sur une plaque filmer puis mettre au froid detailler des ronds pour les tomates et des carr\u00e9s pour le fromage.
\nDressage mettre 2 rond de framboise le steak 1 carr\u00e9 de passion une feuille de salade et referm\u00e9. Voil\u00e0 le burger est pr\u00eat<\/p>\n","protected":false},"excerpt":{"rendered":"

Brioche: petrir tout les ingr\u00e9dients ensemble sauf le beurre apr\u00e8s 5 minutes de petrissage ajouter le beurre mou remettre \u00e0 petrir lorsque que la p\u00e2te se d\u00e9colle. Laisser reposer 1h a temp\u00e9rature ambiente et 1h au froid. Diviser la p\u00e2te en 6, form\u00e9 des boules les dor\u00e9 puis mettre en pousse 1h. Ajouter des graines […]<\/p>\n","protected":false},"author":9,"featured_media":2182,"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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septembre 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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