{"id":2198,"date":"2019-07-08T14:07:07","date_gmt":"2019-07-08T12:07:07","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=2198"},"modified":"2019-07-08T14:07:07","modified_gmt":"2019-07-08T12:07:07","slug":"lamethyste","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/lamethyste\/","title":{"rendered":"L&rsquo;Am\u00e9thyste"},"content":{"rendered":"<p>m\u00e9thode:<\/p>\n<p>j&rsquo;ai commenc\u00e9 par le cr\u00e9meux citron et yuzu, en faisant tremper la g\u00e9latine dans de l&rsquo;eau froide ensuite dans une casserole, j&rsquo;ai mis le jus de yuzu, le jus de citron jaune, le lait et le zeste du citron que j&rsquo;ai mis \u00e0 bouillir. Lorsque le m\u00e9lange arriva \u00e0 \u00e9bulition, j&rsquo;ai incorpor\u00e9 l&rsquo;appareil oeuf et sucre semoule pr\u00e9alablement blanchi, l&rsquo;appareil doit ensuite bouillir. J&rsquo;ai alors \u00e9ssor\u00e9 la g\u00e9latine, le beurre de cacao et le beurre que j&rsquo;ai m\u00e9lang\u00e9 puis directement pass\u00e9 au mixeur. J&rsquo;ai coul\u00e9 l&rsquo;appareil dans un moule silicone et plac\u00e9 en surg\u00e9lateur.<br \/>\nPar la suite j&rsquo;ai \u00e9ffectu\u00e9 la dacquoise noisette en pesant la poudre de noisette, le sucre et le zeste de citron vert dans un cul de poule et j&rsquo;ai mis les blancs d&rsquo;oeufs \u00e0 monter puis serr\u00e9 avec le sucre semoule. J&rsquo;ai incorpor\u00e9 d\u00e9licatement  la poudre de noisette, le sucre et le zeste de citron vert aux blancs mont\u00e9s, ensuite j&rsquo;ai dress\u00e9 \u00e0 l&rsquo;aide d&rsquo;une poche \u00e0 douille l&rsquo;appareil sur un papier cuisson et depos\u00e9 les \u00e9clats de noisette sur la dacquoise et mis en cuisson \u00e0 180\u00b0C \u00e0 four ventil\u00e9 pendant 15 minutes.<br \/>\nApr\u00e8s cela j&rsquo;ai commenc\u00e9 l&rsquo;\u00e9tape des mousses en commen\u00e7ant par la mousse betterave et fruits rouges.<br \/>\nTous d&rsquo;abord j&rsquo;ai mis \u00e0 tremper la g\u00e9latine dans l&rsquo;eau froide et monter la cr\u00e8me liquide au batteur.<br \/>\nj&rsquo;ai mis \u00e0 chauffer le lait et d\u00e8s qu&rsquo;il a \u00e9t\u00e9 \u00e0 ebulition, j&rsquo;ai incorpor\u00e9 la g\u00e9latine essor\u00e9e puis m\u00e9lang\u00e9 avec les pur\u00e9es de betterave et fruits rouges. Ensuite, j&rsquo;ai d\u00e9licatement incorpor\u00e9 la cr\u00e8me mont\u00e9e dans l&rsquo;appareil. c&rsquo;est ensuite le m\u00eame proc\u00e9d\u00e9 pour la mousse de brousse de brebis.<br \/>\nPar la suite j&rsquo;ai commenc\u00e9 le montage de l&rsquo;entremet en chemisant les bords avec la mousse betterave et fruits rouges puis dress\u00e9 \u00e0 la poche \u00e0 douille la mousse de brousse de brebis, puis l&rsquo;insert citron yuzu pour finir j&rsquo;ai recouvert la totalit\u00e9 de mousse de betterave et fruits rouges, mis le biscuit dacquoise noisette et plac\u00e9 l&rsquo;entremet au surg\u00e9lateur.<br \/>\nPendant ce temps j&rsquo;ai confectionn\u00e9 le gla\u00e7age miroir, dans une casserole j&rsquo;ai mis le sucre, glucose et eau \u00e0 chauffer \u00e0 103\u00b0C. j&rsquo;ai ajout\u00e9 la g\u00e9latine pr\u00e9alablement tremp\u00e9e dans de l&rsquo;eau froide, le lait concentr\u00e9 et le chocolat blanc.<br \/>\nJ&rsquo;ai ensuite mis un coup de mixeur au gla\u00e7age, j&rsquo;ai demoul\u00e9 d\u00e9licatement l&rsquo;entremet et puis je l&rsquo;ai glac\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>m\u00e9thode: j&rsquo;ai commenc\u00e9 par le cr\u00e9meux citron et yuzu, en faisant tremper la g\u00e9latine dans de l&rsquo;eau froide ensuite dans une casserole, j&rsquo;ai mis le jus de yuzu, le jus de citron jaune, le lait et le zeste du citron que j&rsquo;ai mis \u00e0 bouillir. Lorsque le m\u00e9lange arriva \u00e0 \u00e9bulition, j&rsquo;ai incorpor\u00e9 l&rsquo;appareil oeuf [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":2199,"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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center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[17],"tags":[],"class_list":["post-2198","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"tpgb_featured_images":{"full":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2017\/09\/20170926_1852592.jpg",4128,2322,false],"tp-image-grid":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2017\/09\/20170926_1852592.jpg",700,394,false],"thumbnail":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2017\/09\/20170926_1852592-150x150.jpg",150,150,true],"medium":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2017\/09\/20170926_1852592-300x169.jpg",300,169,true],"medium_large":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2017\/09\/20170926_1852592-768x432.jpg",768,432,true],"large":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2017\/09\/20170926_1852592-1024x576.jpg",1024,576,true],"default":"https:\/\/www.patissiersdanslemonde.fr\/wp-content\/plugins\/the-plus-addons-for-block-editor\/assets\/images\/tpgb-placeholder.jpg"},"tpgb_post_meta_info":{"get_date":"8 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' 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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