{"id":970,"date":"2016-10-26T16:33:39","date_gmt":"2016-10-26T14:33:39","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=970"},"modified":"2016-11-20T21:24:00","modified_gmt":"2016-11-20T20:24:00","slug":"romantik","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/romantik\/","title":{"rendered":"Romantik"},"content":{"rendered":"Biscuit P\u00e2te \u00e0 Choux Th\u00e9 Matcha<\/p>\n
Recette 1 Feuille silpat rouge ou 10 inserts 16 cm \uf078
\nLait 90 gr
\nBeurre 100 gr
\nTh\u00e9 Matcha 6 gr
\nFarine 140 gr
\nJaunes D\u2019\u0153ufs 170 gr
\n\u0152ufs 100 gr
\nBlancs d\u2019\u0153ufs 250 gr
\nSucre Semoule 120 gr<\/p>\n
R\u00e9alisation :
\nChauffer la Lait, le Beurre et le th\u00e9 Matcha. A \u00e9bullition, effectuer une panade avec la Farine. Ajouter les \u0152ufs petit \u00e0 petit comme une P\u00e2te \u00e0 Choux. Dans une cuve \u00e0 part, monter les Blancs et le Sucre mousseux. Effectuer le M\u00e9lange \u00e0 la maryse, puis \u00e9taler sur le Silpat, Cuisson 10 minutes \u00e0 190\u00b0C.<\/p>\n
Insert Caramel
\n15 inserts
\nSucre Semoule (1) 300 gr
\nCr\u00e8me 1000 gr
\nLait 1000 gr
\nJaunes d\u2019Oeufs 400 gr
\nSucre Semoule 50 gr
\nMasse G\u00e9latine 280 gr<\/p>\n
Proc\u00e9d\u00e9:
\nCaram\u00e9liser le Sucre Semoule (1), d\u00e9cuire avec la Cr\u00e8me et le Lait, Rebouillir l\u2019ensemble en un m\u00e9lange Homog\u00e8ne. Puis r\u00e9aliser une Cr\u00e8me Anglaise traditionnelle, couler sur la G\u00e9latine et Couler sur le Biscuit Th\u00e9 Matcha en Cadre.<\/p>\n
Mousse Chocolat Lact\u00e9e (Base Anglaise)<\/p>\n
3 entremets \u201cEllipse\u201d
\nCr\u00e8me Anglaise de Base 375 gr
\nCouverture Lact\u00e9e 750 gr
\nMasse G\u00e9latine 132 gr
\nCr\u00e8me Mont\u00e9e 750 gr<\/p>\n
Proc\u00e9d\u00e9:
\nMettre \u00e0 fondre la Couverture Lact\u00e9e au Bain-Marie. Mettre \u00e0 Tremper la G\u00e9latine. Ajouter la Cr\u00e8me Anglaise au Chocolat fondu puis la Masse G\u00e9latine \u00e9galement fondue. Monter la Cr\u00e8me.
\nIncorporer la Cr\u00e8me Mont\u00e9e. Dresser en dans le moule. Surgeler.<\/p>\n
Gla\u00e7age \u201cSuper Brillant\u201d Rouge et Blanc
\nDe base
\nEau 200 gr
\nSucre Semoule 800 gr
\nGlucose 300 gr
\nCr\u00e8me 35% 400 gr
\nPoudre de Lait 0% 150 gr
\nG\u00e9latine Feuille 28 gr
\nNappage Neutre 200 gr
\nHuile d\u2019Olive 120 gr
\nOxyde de Titane 2 gr
\nRouge P\u00e8re No\u00ebl 4 gr<\/p>\n
Proc\u00e9d\u00e9:
\nChauffer la Cr\u00e8me et la Poudre de Lait ensemble puis y ajouter le Sucre, l\u2019Eau et le Glucose pr\u00e9alablement chauff\u00e9 \u00e0 110\u00b0C, Verser sur la Masse G\u00e9latine et ajouter le Nappage Neutre, puis l\u2019Huile d\u2019Olive et les Colorants, mixer et chinoiser. Utiliser \u00e0 28-30\u00b0C.<\/p>\n
Finition:
\nP\u00e9tales de Roses Blanches et Rouges et Perles de Sucre.<\/p>\n","protected":false},"excerpt":{"rendered":"
Biscuit P\u00e2te \u00e0 Choux Th\u00e9 Matcha Recette 1 Feuille silpat rouge ou 10 inserts 16 cm \uf078 Lait 90 gr Beurre 100 gr Th\u00e9 Matcha 6 gr Farine 140 gr Jaunes D\u2019\u0153ufs 170 gr \u0152ufs 100 gr Blancs d\u2019\u0153ufs 250 gr Sucre Semoule 120 gr R\u00e9alisation : Chauffer la Lait, le Beurre et le th\u00e9 […]<\/p>\n","protected":false},"author":9,"featured_media":971,"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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