{"id":2453,"date":"2018-03-03T17:49:29","date_gmt":"2018-03-03T16:49:29","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=2453"},"modified":"2019-07-08T14:09:40","modified_gmt":"2019-07-08T12:09:40","slug":"oeuf-craquele-chocolat-blanc-et-fruits-des-bois-par-stephane-glacier","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/oeuf-craquele-chocolat-blanc-et-fruits-des-bois-par-stephane-glacier\/","title":{"rendered":"Oeuf craquel\u00e9 chocolat blanc et fruits des bois par St\u00e9phane Glacier"},"content":{"rendered":"Biscuit l\u00e9ger aux amandes :
\n150 g poudre d\u2019amande
\n150 g sucre glace
\n80 g jaunes d\u2019\u0153ufs
\n130 g \u0153ufs entiers
\n125 g farine
\n230 g blancs d\u2019\u0153ufs
\n100 g sucre<\/p>\n
Monter \u00e0 l\u2019aide d\u2019un batteur muni d\u2019un fouet la poudre d\u2019amande, le sucre glace, les jaunes d\u2019\u0153ufs, les \u0153ufs entiers jusqu\u2019\u00e0 obtention d\u2019un m\u00e9lange l\u00e9ger et mousseux. Monter les blancs avec le sucre semoule. Ajouter la farine dans le premier m\u00e9lange puis incorporer d\u00e9licatement les blancs pr\u00e9alablement mont\u00e9s. A l\u2019aide d\u2019une poche ou d\u2019un chablon, dresser 6 fonds de 16 cm de diam\u00e8tre et 1 cm d\u2019\u00e9paisseur sur du papier cuisson.<\/p>\n
Mousse chocolat blanc :
\n150 g de lait
\n180 g de cr\u00e8me liquide
\n450 g de couverture ivoire \u00ab blanc satin \u00bb
\n10 g de g\u00e9latine poudre or
\n60 g d\u2019eau
\n650 g de cr\u00e8me fouett\u00e9e<\/p>\n
Hydrater la g\u00e9latine avec l\u2019eau froide. Dans une casserole, faire bouillir le lait et la cr\u00e8me. Verser sur le chocolat blanc r\u00e2p\u00e9 puis m\u00e9langer pour obtenir une ganache lisse. Quand la ganache est \u00e0 35\u00b0C, lui ajouter la g\u00e9latine fondue puis ajouter d\u00e9licatement la cr\u00e8me fouett\u00e9e.<\/p>\n
Coulis g\u00e9lifi\u00e9 fruits des bois :
\n600 g pur\u00e9e de fruits des bois
\n12 g g\u00e9latine poudre or
\n75 g eau
\n110 g sucre<\/p>\n
Hydrater la g\u00e9latine avec l\u2019eau froide. Dans la pur\u00e9e temp\u00e9r\u00e9e, incorporer le sucre et la g\u00e9latine fondue. Couler cette pr\u00e9paration dans des Flexipan\u00ae de 16 cm de diam\u00e8tre et d\u20191 cm d\u2019\u00e9paisseur. Congeler puis d\u00e9mouler.<\/p>\n
Sirop citron :
\n500 g de sirop \u00e0 30\u00b0B
\n200 g d\u2019eau
\n1 zeste de citron jaune<\/p>\n
Faire bouillir l\u2019eau et le sirop ensemble puis faire infuser le zeste de citron pendant 10 minutes. Chinoiser puis refroidir.<\/p>\n
Montage :
\nDans des moules \u00e0 \u00bd \u0153uf thermoform\u00e9, chemiser la paroi int\u00e9rieur du moule avec de la mousse chocolat blanc. D\u00e9poser un insert de coulis g\u00e9lifi\u00e9 framboise. Garnir \u00e0 nouveau de mousse chocolat blanc puis finir avec une forme de biscuit aux amandes imbib\u00e9 de sirop au citron. Congeler.<\/p>\n
D\u00e9cor et finition :
\nD\u00e9mouler puis pulv\u00e9riser avec un appareil \u00e0 pistoler velours blanc. D\u00e9corer avec des plaquettes chocolat et des fruits rouges.<\/p>\n","protected":false},"excerpt":{"rendered":"
Biscuit l\u00e9ger aux amandes : 150 g poudre d\u2019amande 150 g sucre glace 80 g jaunes d\u2019\u0153ufs 130 g \u0153ufs entiers 125 g farine 230 g blancs d\u2019\u0153ufs 100 g sucre Monter \u00e0 l\u2019aide d\u2019un batteur muni d\u2019un fouet la poudre d\u2019amande, le sucre glace, les jaunes d\u2019\u0153ufs, les \u0153ufs entiers jusqu\u2019\u00e0 obtention d\u2019un m\u00e9lange […]<\/p>\n","protected":false},"author":9,"featured_media":0,"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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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 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