{"id":951,"date":"2016-10-29T19:41:16","date_gmt":"2016-10-29T17:41:16","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=951"},"modified":"2016-11-20T21:25:33","modified_gmt":"2016-11-20T20:25:33","slug":"griottine","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/griottine\/","title":{"rendered":"Griottine"},"content":{"rendered":"Biscuit \u00e0 l\u2019huile d\u2019olive :<\/p>\n
M\u00e9langer les ingr\u00e9dients sec ensemble.
\nFouetter les \u0153ufs, l\u2019huile et le jus d\u2019orage.
\nMixer les deux mass ensemble au batteur jusqu\u2019au la mass soit homog\u00e8ne.<\/p>\n
Etaler dans le cercle de 15 cm pour que la masse soit 4 mm d\u2019\u00e9pissure.
\nCuir \u00e0 160C 15 min.<\/p>\n
Croustillant de biscuits Graham:<\/p>\n
Couper les biscuit au petits morceau, presque poudre.
\nFondre chocolat et beurre au bain marr\u00e9.
\nM\u00e9langer tous.
\nEtaler dans le cercle de 15cm diam\u00e8tre.
\nCongeler.<\/p>\n
Confit:<\/p>\n
Faire bouillir pur\u00e9e avec le trimoline.
\nAjoute sucre\/pectine en pluie.
\nFaire bouillir.
\nOr de feu ajouter jus de citron, kirch et griotte enti\u00e8res.
\nVerser dans l\u2019insert de 15 cm. Le griottes doivent sortir au surface de l\u2019insert.<\/p>\n
Mousse au cheesecake:<\/p>\n
Faire le sabayon avec jeune d\u2019\u0153ufs, lait et trimoline.
\nRefroidir au batteur.
\nM\u00e9langer le fromage Philadelphia avec la masse g\u00e9latine fondue et le lait concentr\u00e9 sucr\u00e9.
\nM\u00e9langer les deux mass ensemble au Maryse.
\nMonter le cr\u00e8me et le m\u00e9langer avec le reste.<\/p>\n
Utiliser aussit\u00f4t.<\/p>\n
Montage :<\/p>\n
Dans le moule ECLIPSE Silikomart verser moitie de la mousse, puis d\u00e9poser l\u2019insert, le couvrir avec un peut de la mousse et d\u00e9poser biscuit.
\nFinir avec croustillant.
\nCongeler 24 h.
\nGlacer avec gla\u00e7age miroir rouge.
\nD\u00e9cor : chocolat blanc et les griottes au chocolat noir et saupoudr\u00e9s avec poudre d\u2019or.<\/p>\n","protected":false},"excerpt":{"rendered":"
Biscuit \u00e0 l\u2019huile d\u2019olive : M\u00e9langer les ingr\u00e9dients sec ensemble. Fouetter les \u0153ufs, l\u2019huile et le jus d\u2019orage. Mixer les deux mass ensemble au batteur jusqu\u2019au la mass soit homog\u00e8ne. Etaler dans le cercle de 15 cm pour que la masse soit 4 mm d\u2019\u00e9pissure. Cuir \u00e0 160C 15 min. Croustillant de biscuits Graham: Couper […]<\/p>\n","protected":false},"author":9,"featured_media":952,"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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octobre 2016","get_modified_date":"20 novembre 2016","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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