{"id":2744,"date":"2018-09-14T20:22:44","date_gmt":"2018-09-14T18:22:44","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=2744"},"modified":"2019-03-04T19:58:01","modified_gmt":"2019-03-04T18:58:01","slug":"higuera","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/higuera\/","title":{"rendered":"Higuera"},"content":{"rendered":"<p>-r\u00e9aliser une dacquoise et d\u00e9tailler un cercle de 160mm<br \/>\n-pour la p\u00e2te sabl\u00e9 mettre tout les ingr\u00e9dients ensemble puis \u00e9taler comme un curable et cuire a 160\u00b0C puis a froid le mixer l\u00e9g\u00e8rement .<br \/>\n-pour le sabl\u00e9 reconstitu\u00e9 : mettre les ingr\u00e9dients ensemble avec le chocolat fondu et le figues en petit cube et m\u00e9langer a la maryse pour garder le maximum de croustillant de la feuilletine. puis mettre en cercle de 180mm puis au froid positif.<br \/>\n-vin chaud: faire chauffer le vin avec les zeste de citrons et d&rsquo;oranges et l&rsquo;anis laisser infuser 20 minutes puis chinoiser.<br \/>\n-caramel framboise\/vin\/ricard: faire fondre l&rsquo;isomalt pour pas avoir de coloration du sucre, ajouter le sucre et cuire a 180\u00b0C , d\u00e9glacer avec le reste des ingr\u00e9dients et cuire le tout a 106\u00b0c puis ajouter la g\u00e9latine puis mettre 100gr sur la dacquoise dans le cercle en 160mm puis congeler<br \/>\n-compot\u00e9e de figue: couper grossi\u00e8rement les figues ajouter le vin, faire bouillir puis verser la pectine avec le sucre en pluie et cuire 2 minutes ,couler 250gr sur le caramel framboise et congeler<br \/>\n-.mousse feuilles de figuiers: faire bouillir la cr\u00e8me le sucre et les feuilles de figuiers ensemble laisser infuser 30 minutes, ajouter la g\u00e9latine puis la cr\u00e8me fouett\u00e9e mettre dans les moules \u00e9clipse mettre l&rsquo;insert et lisser avec le reste de mousse puis congeler , attention faire attention avec l&rsquo;insert dans le moule ne pas le mettre trop haut.<br \/>\n-gla\u00e7age figue vin:faire bouillir l&rsquo;eau la figue, le vin et le jus de citron ajouter la pectine et le sucre en pluie puis faire bouillir 2 minutes ajouter la poudre d&rsquo;argent et le colorant ,mixer et chinoiser.<br \/>\nglacer l&rsquo;entremet avec le gla\u00e7age a 40\u00b0c puis le d\u00e9poser sur le sabl\u00e9 reconstitu\u00e9 et mettre les pointes de meringues tout au tour de l&rsquo;entremet.<br \/>\npour la fiche technique compl\u00e8te et d\u00e9taill\u00e9e voir les photos jointes avec le dossier<\/p>\n","protected":false},"excerpt":{"rendered":"<p>-r\u00e9aliser une dacquoise et d\u00e9tailler un cercle de 160mm -pour la p\u00e2te sabl\u00e9 mettre tout les ingr\u00e9dients ensemble puis \u00e9taler comme un curable et cuire a 160\u00b0C puis a froid le mixer l\u00e9g\u00e8rement . -pour le sabl\u00e9 reconstitu\u00e9 : mettre les ingr\u00e9dients ensemble avec le chocolat fondu et le figues en petit cube et m\u00e9langer [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":2745,"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-2744","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"tpgb_featured_images":{"full":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2018\/09\/DSC02419.jpg",3872,2592,false],"tp-image-grid":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2018\/09\/DSC02419.jpg",700,469,false],"thumbnail":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2018\/09\/DSC02419-150x150.jpg",150,150,true],"medium":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2018\/09\/DSC02419-300x201.jpg",300,201,true],"medium_large":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2018\/09\/DSC02419-768x514.jpg",768,514,true],"large":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2018\/09\/DSC02419-1024x685.jpg",1024,685,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":"14 septembre 2018","get_modified_date":"4 mars 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> "},"_links":{"self":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/posts\/2744","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\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/comments?post=2744"}],"version-history":[{"count":0,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/posts\/2744\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/media\/2745"}],"wp:attachment":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/media?parent=2744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/categories?post=2744"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/tags?post=2744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}