{"id":2194,"date":"2019-07-08T14:07:07","date_gmt":"2019-07-08T12:07:07","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=2194"},"modified":"2019-07-08T14:07:07","modified_gmt":"2019-07-08T12:07:07","slug":"moxito","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/moxito\/","title":{"rendered":"Mo&rsquo;Xito"},"content":{"rendered":"<p>r\u00e9aliser une dacquoise dessus r\u00e9aliser un crumble mixer avec du beurre de cacao . Pour l&rsquo;int\u00e9rieur, r\u00e9aliser un cr\u00e9meux mojito avec la menthe, le citron vert et le rhum. Par dessus le cr\u00e9meux mettre la cr\u00e8me l\u00e9g\u00e8re , la cr\u00e8me l\u00e9g\u00e8re est assez d\u00e9licate a r\u00e9aliser surtout au moment du m\u00e9lange final, m\u00e9lange de cr\u00e8me p\u00e2tissi\u00e8re, cr\u00e9meux au beurre, meringue italienne et cr\u00e8me fouett\u00e9, faire attention a ce que la cr\u00e8me de tranche pas pour cela m\u00e9lange la cr\u00e8me au beurre et la cr\u00e8me p\u00e2tissi\u00e8re ensemble, chauffer l\u00e9g\u00e8rement pour relier la cr\u00e8me et finir le m\u00e9lange avec le reste. Couler la gel\u00e9e de framboise\/menthe par dessus la cr\u00e8me l\u00e9g\u00e8re et ins\u00e9rer les framboise fraiche le long de l insert. quand l&rsquo;insert est congel\u00e9 r\u00e9aliser la mousse fromage blanc citron vert la mettre au fond du moule puis mettre l&rsquo;insert faire bien attention que la mousse soit assez souple pour avoir un r\u00e9sultat le plus net possible r\u00e9aliser la m\u00eame chose avec les boules et pour finir mettre la dacquoise avec le croustillant puis congeler. floquer l&rsquo;entremet puis remettre de la gel\u00e9e framboise dans le creux du moule puis d\u00e9poser les boules glacer de nappage neutre avec le scintillant vert. pour finir d\u00e9corer avec les 4 anneaux de sucre tir\u00e9 rouge et les framboise tremp\u00e9es dans le codineige.<br \/>\ntoute la fiche technique d\u00e9taill\u00e9 est joint dans les photos.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>r\u00e9aliser une dacquoise dessus r\u00e9aliser un crumble mixer avec du beurre de cacao . Pour l&rsquo;int\u00e9rieur, r\u00e9aliser un cr\u00e9meux mojito avec la menthe, le citron vert et le rhum. Par dessus le cr\u00e9meux mettre la cr\u00e8me l\u00e9g\u00e8re , la cr\u00e8me l\u00e9g\u00e8re est assez d\u00e9licate a r\u00e9aliser surtout au moment du m\u00e9lange final, m\u00e9lange de cr\u00e8me [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":2195,"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":"<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' 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