{"id":2650,"date":"2018-05-22T14:28:20","date_gmt":"2018-05-22T12:28:20","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=2650"},"modified":"2019-07-08T14:04:17","modified_gmt":"2019-07-08T12:04:17","slug":"cake-vanille-tonka-ivoire","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/cake-vanille-tonka-ivoire\/","title":{"rendered":"Cake vanille, tonka, ivoire"},"content":{"rendered":"<p><strong>APPAREIL A CAKE FINANCIER VANILLE :<\/strong><br \/>\n<strong>210 g<\/strong> de sucre glace ; <strong>105 g<\/strong> de farine T55 ; <strong>2,5 g<\/strong> de levure ; <strong>2 g<\/strong> de sel ; <strong>105 g<\/strong> de poudre d&rsquo;amandes ; <strong>2 gousses<\/strong> de vanille ; <strong>1\/4<\/strong> de f\u00e8ve de Tonka ; <strong>150 g<\/strong> de beurre noisette ; <strong>90 g<\/strong> de miel d&rsquo;acacia ; <strong>230 g<\/strong> de blancs d&rsquo;oeufs.<\/p>\n<ul>\n<li><strong>Le jour m\u00eame, pr\u00e9chauffez le four \u00e0 165\u00b0C (th.6). Tamisez ensemble le sucre glace, la farine, la\u00a0<span class=\"text_exposed_show\">levure chimique et le sel.\u00a0<\/span><\/strong><\/li>\n<li><strong><span class=\"text_exposed_show\">Mettez le tout dans un bol et m\u00e9langez \u00e0 la poudre d&rsquo;amandes brutes. Fendez la gousse de vanille et grattez-la pour r\u00e9cup\u00e9rer les graines. R\u00e2pez la f\u00e8ve tonka \u00e0 l&rsquo;aide d&rsquo;une Microplane\u00ae.<\/span><\/strong><\/li>\n<li><strong><span class=\"text_exposed_show\">Incorporez les graines de vanille et la tonka r\u00e2p\u00e9 aux poudres.\u00a0<\/span><\/strong><\/li>\n<li><strong><span class=\"text_exposed_show\">R\u00e9alisez un beurre noisette et versez-le sur le miel d&rsquo;acacia.<\/span><\/strong><\/li>\n<li><strong><span class=\"text_exposed_show\">Versez cette pr\u00e9paration sur les poudres, puis ajoutez les blancs d&rsquo;\u0153ufs. M\u00e9langez bien le tout. <\/span><\/strong><\/li>\n<li><strong><span class=\"text_exposed_show\">R\u00e9partissez 300 g de cet appareil dans chacun des moules et enfournez pour 40 minutes. A la fin de la cuisson, laissez refroidir sur grille 30 minutes \u00e0 temp\u00e9rature ambiante.<\/span><\/strong><\/li>\n<\/ul>\n<div class=\"text_exposed_show\">\n<p><strong>GANACHE CHOCOLAT IVOIRE VANILLE :<\/strong><br \/>\n<strong>90 g<\/strong> de cr\u00e8me fleurette ;<strong> 1 pinc\u00e9e<\/strong> de sel ; <strong>1\/2 gousse<\/strong> de vanille ;<strong> 140 g<\/strong> de couverture ivoire.<\/p>\n<ul>\n<li><strong>La veille, faites bouillir la cre\u0300me liquide avec le sel et la gousse de vanille fendue et gratte\u0301e.<\/strong><\/li>\n<li><strong>Hachez le chocolat et mettez-le dans un bol.\u00a0<\/strong><\/li>\n<li><strong>Versez la cre\u0300me chaude dessus, en la passant a\u0300 travers un chinois ou une passoire, et me\u0301langez. Mixez a\u0300 l\u2019aide d\u2019un mixeur plongeant, puis de\u0301barrassez dans une boi\u0302te herme\u0301tique. <\/strong><\/li>\n<li><strong>Filmez au contact et entreposez au re\u0301frige\u0301rateur 1 nuit.<\/strong><\/li>\n<\/ul>\n<p><strong>GLA\u00c7AGE CHOCOLAT BLANC :<\/strong><br \/>\n<strong>200 g<\/strong> de couverture ivoire ; <strong>15 g<\/strong> de beurre de cacao ; <strong>40 g<\/strong> d&rsquo;huile de p\u00e9pins de raisins.<\/p>\n<ul>\n<li><strong>Faites fondre le chocolat ivoire et le beurre de cacao au bain- marie tout doucement. <\/strong><\/li>\n<li><strong>Ajoutez l\u2019huile de pe\u0301pins de raisin, puis mixez a\u0300 l\u2019aide d\u2019un mixeur plongeant.<\/strong><\/li>\n<\/ul>\n<p><strong>MONTAGE ET FINITIONS :<\/strong><br \/>\n<strong>200 g<\/strong> de couverture ivoire ; Sucre glace ; Poudre de vanille.<\/p>\n<ul>\n<li><strong>Coupez le chocolat blanc de manie\u0300re a\u0300 en obtenir des e\u0301clats. <\/strong><\/li>\n<li><strong>A\u0300 l\u2019aide d\u2019une cuille\u0300re a\u0300 soupe, recouvrez chaque cake d\u2019environ 70g de ganache ivoire, en e\u0301pousant la partie bombe\u0301e.\u00a0<\/strong><\/li>\n<li><strong>Parsemez entie\u0300rement cette me\u0302me partie d\u2019e\u0301clats de chocolat blanc, puis entreposez 30 min au conge\u0301lateur. Piquez les cakes au c\u0153ur avec une fourchette ou une pique en bois et plongez- les dans le glac\u0327age chocolat jusqu\u2019a\u0300 la moitie\u0301. <\/strong><\/li>\n<li><strong>Laissez s\u2019e\u0301goutter l\u2019exce\u0301dent, puis posez les cakes sur une feuille de papier cuisson et mettez environ 20 min au frais, le temps que le glac\u0327age fige. Retirez la pique ou la fourchette et saupoudrez entie\u0300rement de sucre glace en utilisant une passette, puis dessinez une ligne de poudre de vanille. <\/strong><\/li>\n<li><strong>Sortez le cake du re\u0301frige\u0301rateur 20 min avant de le de\u0301guster.<\/strong><\/li>\n<\/ul>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>APPAREIL A CAKE FINANCIER VANILLE : 210 g de sucre glace ; 105 g de farine T55 ; 2,5 g de levure ; 2 g de sel ; 105 g de poudre d&rsquo;amandes ; 2 gousses de vanille ; 1\/4 de f\u00e8ve de Tonka ; 150 g de beurre noisette ; 90 g de miel [&hellip;]<\/p>\n","protected":false},"author":2775,"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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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-2650","post","type-post","status-publish","format-standard","hentry","category-recettes"],"tpgb_featured_images":null,"tpgb_post_meta_info":{"get_date":"22 mai 2018","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":"Theo Castillon","author_url":"https:\/\/www.patissiersdanslemonde.fr\/author\/theo-castillon\/","author_email":"theo.castillon@edu.ferrandi-paris.fr","author_website":"","author_description":"Originaire du sud de la France, je fais mon apprentissage dans un lyc\u00e9e h\u00f4telier \u00e0 Montpellier avec un Bac Pro Boulanger-P\u00e2tissier et un CAP P\u00e2tissier. Ayant toujours de plus en plus envie d'apprendre et de perfectionner mon savoir-faire, je prends la d\u00e9cision en janvier 2017 de partir \u00e0 la capitale pour faire une formation de perfectionnement en p\u00e2tisserie \u00e0 l'\u00e9cole Ferrandi Paris avec comme parrain le chef Angelo MUSA. Apr\u00e8s cette formation, j'ai trouv\u00e9 du travail dans une belle maison parisienne, la maison G\u00e9rard MULOT (Paris 6).","author_facebook":"","author_twitter":"","author_instagram":"","author_role":["subscriber","bbp_participant"],"author_firstname":"Theo","author_lastname":"Castillon","user_login":"theo.castillon","author_avatar":"<img alt='' src='\/\/www.gravatar.com\/avatar\/e505d06c2b641a276ecb470ee0b38370?s=200&#038;r=g&#038;d=mm' srcset='\/\/www.gravatar.com\/avatar\/e505d06c2b641a276ecb470ee0b38370?s=200&#038;r=g&#038;d=mm 2x' class='avatar avatar-200 photo' height='200' width='200' loading='lazy' decoding='async'\/>","author_avatar_url":"\/\/www.gravatar.com\/avatar\/e505d06c2b641a276ecb470ee0b38370?s=96&#038;r=g&#038;d=mm","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> "},"_links":{"self":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/posts\/2650","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/users\/2775"}],"replies":[{"embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/comments?post=2650"}],"version-history":[{"count":0,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/posts\/2650\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/media?parent=2650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/categories?post=2650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/tags?post=2650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}