{"id":2746,"date":"2018-09-14T22:33:59","date_gmt":"2018-09-14T20:33:59","guid":{"rendered":"https:\/\/www.patissiersdanslemonde.fr\/?p=2746"},"modified":"2019-03-04T20:10:15","modified_gmt":"2019-03-04T19:10:15","slug":"le-tangochoc","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/le-tangochoc\/","title":{"rendered":"Le tangochoc"},"content":{"rendered":"Streusel :
\nM\u00e9langer tous les ingr\u00e9dients , puis \u00e9taler entre 2feuilles , passer au froid et d\u00e9couper 2 cercle de 16 cm.
\nCuire dans les cercles sur silpain \u00e0 170 degr\u00e9s pendant 12min .<\/p>\n
Biscuit mandarine :<\/p>\n
M\u00e9langer le sucre et le zeste , ajouter les \u0153ufs ,puis la cr\u00e8me , le tangor et le sel , ensuite la farine et la levure et pour finir le beurre fondu.
\nVerser 150g de biscuit dans chaque cercle de 16cm sur le streusel .
\nCuire 16 min \u00e0 160 degr\u00e9s .<\/p>\n
Namelaka chocolat :<\/p>\n
Faire chauffer le lait et le glucose ajouter la masse g\u00e9latine et verser sur le chocolat fondu , mixer puis ajouter la cr\u00e8me liquide froide et mixer \u00e0 nouveau .
\nVerser 120g de namelaka sur le biscuit dans le cercle de 16cm puis surgeler.<\/p>\n
Insert tangor:<\/p>\n
Faire un caramel \u00e0 sec avec le sucre d\u00e9cuire avec le jus de mandarine . Poser les supr\u00eames de mandarine et ajouter une pinc\u00e9e de poivre de timut. Laisser compoter 5 min puis d\u00e9poser les supr\u00eames sur le namelaka surgel\u00e9 . Ajouter le m\u00e9lange tangor yuzu pr\u00e9alablement m\u00e9lang\u00e9 avec la masse g\u00e9latine puis surgeler le tout .<\/p>\n
Mousse tangor :<\/p>\n
R\u00e9aliser un cr\u00e9meux avec le tangor , le glucose et les jaunes . Cuisson \u00e0 la nappe . Ajouter la masse g\u00e9latine . Passer au froid \u00e0 4 degr\u00e9s .R\u00e9aliser une meringue glucos\u00e9e en cuisant l\u2019eau , le sucre , le glucose \u00e0 118 degr\u00e9s et verser sur les blancs mont\u00e9s . Mettre \u00e0 monter le cr\u00e9meux avec la mascarpone et le tangor puis ajouter la meringue .<\/p>\n
Montage :<\/p>\n
Poser le montage streusel, biscuit , namelaka, insert tangor dans un cercle de 18 cm et ajouter la mousse . Lisser . Passer en surg\u00e9lation .<\/p>\n
Gla\u00e7age :<\/p>\n
Faire bouillir le tangor le sucre et le glucose et verser sur le chocolat , la masse g\u00e9latine et le lait concentr\u00e9 .
\nMixer et r\u00e9server au froid .<\/p>\n","protected":false},"excerpt":{"rendered":"
Streusel : M\u00e9langer tous les ingr\u00e9dients , puis \u00e9taler entre 2feuilles , passer au froid et d\u00e9couper 2 cercle de 16 cm. Cuire dans les cercles sur silpain \u00e0 170 degr\u00e9s pendant 12min . Biscuit mandarine : M\u00e9langer le sucre et le zeste , ajouter les \u0153ufs ,puis la cr\u00e8me , le tangor et le […]<\/p>\n","protected":false},"author":9,"featured_media":2747,"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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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":"
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