\nPour une feuille 60×40 cm
\n410 g de p\u00e2te d\u2019amande 50%
\n560 g d\u2019\u0153ufs entiers
\n85 g de farine tradition
\n4 g de levure chimique
\n4 g de sel
\n150 g de beurre noisette
\n1 zeste de citron vert<\/p>\n
A la feuille au batteur, d\u00e9tendre la p\u00e2te d\u2019amande en ajoutant progressivement les \u0153ufs. Ajouter le zeste de citron vert et faire monter le m\u00e9lange en rempla\u00e7ant la feuille par le fouet. Incorporer d\u00e9licatement la farine, la levure et le sel pr\u00e9alablement tamis\u00e9s.
\nDans un r\u00e9cipient, m\u00e9langer au fouet le beurre noisette avec une petite quantit\u00e9 de la pr\u00e9paration, puis l\u2019incorporer au m\u00e9lange p\u00e2te d\u2019amande, \u0153ufs, farine.
\nDresser sur plaque 40\/60 sur feuille sulfuris\u00e9 ou dans un flexipan de 40\/60, cuire au four ventil\u00e9 \u00e0 170\u00b0C pendant 10 \u00e0 15 min.<\/p>\n
CONFIT DE FRUITS ROUGES<\/strong> M\u00e9langer le sucre et la pectine \u00e0 sec. Dans une casserole, faire chauffer les fruits rouges \u00e0 70\u00b0C. CR\u00c8ME \u00abD\u00c9LICATE\u00bb AU ZESTE DE CITRON VERT<\/strong> Dans une casserole, faire bouillir l\u2019eau, le sucre et le zeste de citron vert. MONTAGE<\/strong> PAIN DE G\u00caNES AU CITRON Pour une feuille 60×40 cm 410 g de p\u00e2te d\u2019amande 50% 560 g d\u2019\u0153ufs entiers 85 g de farine tradition 4 g de levure chimique 4 g de sel 150 g de beurre noisette 1 zeste de citron vert A la feuille au batteur, d\u00e9tendre la p\u00e2te d\u2019amande en […]<\/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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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-2703","post","type-post","status-publish","format-standard","hentry","category-recettes"],"tpgb_featured_images":null,"tpgb_post_meta_info":{"get_date":"12 juillet 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":"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":"
\n500 g de fruits rouges surgel\u00e9s
\n140 g de sucre
\n5 g de pectine NH<\/p>\n
\nAjouter le m\u00e9lange sucre pectine. Cuire \u00e0 la texture d\u2019une confiture souple.<\/p>\n
\n500 g de cr\u00e8me liquide \u00e0 35% MG
\n100 g de blancs d\u2019\u0153ufs
\n150 g de sucre
\n1 zeste de citron vert<\/p>\n
\nCuire \u00e0 121\u00b0C et verser sur les blancs mont\u00e9s pour faire une meringue italienne.
\nMonter jusqu\u2019\u00e0 complet refroidissement.
\n\u00c9taler sur une plaque et surgeler pendant 5 min.
\nMonter la cr\u00e8me assez souple.
\nIncorporer la meringue froide dans la cr\u00e8me. M\u00e9langer d\u00e9licatement.<\/p>\n
\nDans les petites bo\u00eetes munies d\u2019une caissette, disposer un disque de biscuit pain de G\u00eanes au citron.
\nDresser une boule de confit de fruits rouges.
\nDresser une belle boule de cr\u00e8me d\u00e9licate au zeste de citron vert.
\nR\u00e9server 1 h au r\u00e9frig\u00e9rateur.
\nDresser avec du sucre glace neige d\u00e9cor et des fruits rouges.<\/p>\n","protected":false},"excerpt":{"rendered":"
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