{"id":965,"date":"2016-10-26T16:33:39","date_gmt":"2016-10-26T14:33:39","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=965"},"modified":"2016-11-20T21:23:40","modified_gmt":"2016-11-20T20:23:40","slug":"la-tartelette-valentino","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/la-tartelette-valentino\/","title":{"rendered":"La tartelette valentino"},"content":{"rendered":"PALET BRETON<\/p>\n
Tamiser la farine et la levure chimique.
\nCr\u00e9mer le beurre et le sucre et le sel, ajouter les jaunes puis ajouter la farine, levure chimique et rendre homog\u00e8ne.
\nGarnir les cercles dispos\u00e9s sur papier sulfuris\u00e9.
\nCuisson 15 minutes \u00e0 170\u00b0C, laisser refroidir puis d\u00e9mouler les sabl\u00e9s.<\/p>\n
CHANTILLY MASCARPONE<\/p>\n
Mettre la cuve au froid puis monter la cr\u00e8me liquide.
\nRajouter le sucre glace, puis la mascarpone d\u00e9licatement \u00e0 la main et finir avec les grains de vanille<\/p>\n
DISQUE DE GLACE ROYAL<\/p>\n
Dresser avec une palet la glace royal \u00e0 l\u2019aide d\u2019un pochoir, puis dans une \u00e9tuve s\u00e8che \u00e0 30\u00b0C<\/p>\n
Montage
\nDisposer le sabl\u00e9, puis garnir avec la chantilly mascarpone en pyramide, placer d\u00e9licatement les framboises, feuilles de menthes et feuilles d’argent, les disques de glace royal,cuire un sucre \u00e0 140\u00b0C, une fois qu\u2019il commence \u00e0 refroidir tirer le sucre pour r\u00e9aliser de fine tige en sucre pour la finition. Enfin dispos\u00e9 des gouttes de coulis de framboise et de cr\u00e8me anglaise avec des p\u00e9tales de fleurs comestible suivant la saison.<\/p>\n","protected":false},"excerpt":{"rendered":"
PALET BRETON Tamiser la farine et la levure chimique. Cr\u00e9mer le beurre et le sucre et le sel, ajouter les jaunes puis ajouter la farine, levure chimique et rendre homog\u00e8ne. Garnir les cercles dispos\u00e9s sur papier sulfuris\u00e9. Cuisson 15 minutes \u00e0 170\u00b0C, laisser refroidir puis d\u00e9mouler les sabl\u00e9s. CHANTILLY MASCARPONE Mettre la cuve au froid […]<\/p>\n","protected":false},"author":9,"featured_media":966,"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-965","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"tpgb_featured_images":{"full":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2016\/09\/thumbnail_10257683_10203756510736987_2675027777332316432_n5b15d.jpg",720,960,false],"tp-image-grid":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2016\/09\/thumbnail_10257683_10203756510736987_2675027777332316432_n5b15d.jpg",525,700,false],"thumbnail":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2016\/09\/thumbnail_10257683_10203756510736987_2675027777332316432_n5b15d-150x150.jpg",150,150,true],"medium":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2016\/09\/thumbnail_10257683_10203756510736987_2675027777332316432_n5b15d-225x300.jpg",225,300,true],"medium_large":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2016\/09\/thumbnail_10257683_10203756510736987_2675027777332316432_n5b15d.jpg",720,960,false],"large":["https:\/\/www.patissiersdanslemonde.fr\/wp-content\/uploads\/2016\/09\/thumbnail_10257683_10203756510736987_2675027777332316432_n5b15d.jpg",720,960,false],"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":"26 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":"
","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":"Recettes<\/a> "},"_links":{"self":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/posts\/965","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=965"}],"version-history":[{"count":0,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/posts\/965\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/media\/966"}],"wp:attachment":[{"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/media?parent=965"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/categories?post=965"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.patissiersdanslemonde.fr\/wp-json\/wp\/v2\/tags?post=965"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}