{"id":2188,"date":"2019-07-08T14:07:08","date_gmt":"2019-07-08T12:07:08","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=2188"},"modified":"2019-07-08T14:07:08","modified_gmt":"2019-07-08T12:07:08","slug":"le-delice-danais","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/le-delice-danais\/","title":{"rendered":"Le d\u00e9lice d’Ana\u00efs"},"content":{"rendered":"Premi\u00e8re \u00e9tapes le biscuit : monter les blancs sucr\u00e9s , en parall\u00e8le m\u00e9langer le sucre et les poudres. M\u00e9langer d\u00e9licatement l’ensemble . D\u00e9tailler en disque , cuire 190\u00b0 10min environs <\/p>\n
Ganache chocolat lait noisette pralin\u00e9 : chauffer la cr\u00e8me , mettre le chocolat noisette dans un cul de poule , verser la cr\u00e8me bouillante en plusieurs fois sur le chocolat , bien m\u00e9langer d\u00e9licatement ajouter le pralin\u00e9. R\u00e9serv\u00e9 sur le c\u00f4t\u00e9 <\/p>\n
L’insert caramel : ramollir la g\u00e9latine dans l’eau, caram\u00e9lis\u00e9 le sucre \u00e0 sec puis ajouter 15g de beurre , ajouter le lait le jaune et la cr\u00e8me cuire \u00e0 85\u00b0 en remuant sans cesse . Ajouter la g\u00e9latine. Laisser refroidir \u00e0 35\u00b0 avant d’ajouter la fin du beurre puis mixer , couler en cercle (une taille inf\u00e9rieur \u00e0 l’entremet ) pr\u00e9alablement filmer , laisser environ 1h au cong\u00e8le <\/p>\n
Croustillant chocolat… : \u00e9miett\u00e9 les cr\u00eapes dentelle , faire fondre le chocolat m\u00e9langer <\/p>\n
Commencer le montage , retailler le biscuit correctement, \u00e9taler le croustillant en fine couche , mettre le deuxi\u00e8me disque de biscuit <\/p>\n
Faire le gla\u00e7age : r\u00e9aliser un sirop , en parall\u00e8le ramollir la g\u00e9latine, puis chauffer la cr\u00e8me . Verser le sirop sur le cacao , incorpor\u00e9 la g\u00e9latine \u00e0 la cr\u00e8me. M\u00e9langer les deux pr\u00e9paration . Mixer puis laisser refroidir \u00e0 25\u00b0 environs <\/p>\n
Finir la mousse : monter la cr\u00e8me et la m\u00e9langer d\u00e9licatement \u00e0 la ganache bien refroidie <\/p>\n
Finir le montage : placer de la mousse en une fine couche , mettre l’insert et recouvrir de mousse lyc\u00e9e et placer en cellule <\/p>\n
Faire les noisettes caram\u00e9lis\u00e9es <\/p>\n
Glacer et d\u00e9corer l’entremet .<\/p>\n","protected":false},"excerpt":{"rendered":"
Premi\u00e8re \u00e9tapes le biscuit : monter les blancs sucr\u00e9s , en parall\u00e8le m\u00e9langer le sucre et les poudres. M\u00e9langer d\u00e9licatement l’ensemble . D\u00e9tailler en disque , cuire 190\u00b0 10min environs Ganache chocolat lait noisette pralin\u00e9 : chauffer la cr\u00e8me , mettre le chocolat noisette dans un cul de poule , verser la cr\u00e8me bouillante en […]<\/p>\n","protected":false},"author":9,"featured_media":2189,"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":"
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