{"id":2209,"date":"2019-07-08T14:07:06","date_gmt":"2019-07-08T12:07:06","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=2209"},"modified":"2019-07-08T14:07:06","modified_gmt":"2019-07-08T12:07:06","slug":"le-catalan","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/le-catalan\/","title":{"rendered":"le catalan"},"content":{"rendered":"

biscuit :
\nm\u00e9langer le fromage blanc avec le jus et les zestes de citron hach\u00e9s finement , ajouter les jaunes d’oeufs et la farine tamis\u00e9e , dans un batteur monter les blancs d’oeufs , serrer avec le sucre. incorporer les blancs mont\u00e9s au m\u00e9lange fromage blanc . \u00e9taler l’appareil dans un cadre 30X40 et cuire \u00e0 200\u00b0c pendant 25 \u00e0 30 min .laisser refroidir puis d\u00e9tailler 6 fond pour les 6 individuels( moule truffle ) et 2 fonds avec des cadres de 16X16 , r\u00e9server
\ncr\u00e9meux:
\nchauffer le lait avec la cr\u00e8me , blanchir les jaunes avec le miel puis cuire \u00e0 85 \u00b0C , ajouter la g\u00e9latine pr\u00e9alablement tremper puis couler une partie sur les fonds de biscuit des cadres 16X16 , surgeler avant de mettre le confit dessus . r\u00e9server le reste pour remplir 1\/4 des 6 moules globe ensuite surgeler
\nconfit :
\nchauffer la pur\u00e9e , m\u00e9langer le sucre avec la pectine puis verser sur la pur\u00e9e , \u00e0 \u00e9bullition ajouter les abricots et kumquat hach\u00e9s et le muscat ,remplir au 3\/4 les 6 moules globe ,surgeler avant de mettre le cr\u00e9meux dessus puis le biscuit .r\u00e9server le reste pour remplir les cadres , surgeler
\nmousse :
\nfaire fondre la pate d’amande dans le lait et la cr\u00e8me , blanchir les jaunes et le sucre puis cuire comme une anglaise , ajouter la g\u00e9latine pr\u00e9alablement tremper ,passer au chinois et laisser refroidir avant d’ajouter la cr\u00e8me fouett\u00e9e
\nvelours :
\nfondre ensemble le beurre de cacao , la couverture ajouter colorant et chinoiser avant utilisation
\nd\u00e9cor chocolat :
\ntemp\u00e9rer la couverture , couler sur les feuilles de transferts pr\u00e9alablement d\u00e9coup\u00e9es , former et laisser cristaliser
\nmontage :
\ngarnir les 6 moules truffles au 3\/4 et compl\u00e9ter avec l’insert biscuit cr\u00e9meux confit , surgeler
\ngarnir les 2 moules cloud avec le reste de mousse et finir avec l’insert , surgeler
\nd\u00e9mouler , puis floquer avec un pistolet les entremets et petits gateaux , disposer les d\u00e9cors chocolat autour et disposer les kumquat en d\u00e9cor dessus ,finir avec la feuille d’or<\/p>\n","protected":false},"excerpt":{"rendered":"

biscuit : m\u00e9langer le fromage blanc avec le jus et les zestes de citron hach\u00e9s finement , ajouter les jaunes d’oeufs et la farine tamis\u00e9e , dans un batteur monter les blancs d’oeufs , serrer avec le sucre. incorporer les blancs mont\u00e9s au m\u00e9lange fromage blanc . \u00e9taler l’appareil dans un cadre 30X40 et cuire […]<\/p>\n","protected":false},"author":9,"featured_media":2210,"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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