{"id":978,"date":"2016-10-26T16:33:39","date_gmt":"2016-10-26T14:33:39","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=978"},"modified":"2016-11-20T21:25:07","modified_gmt":"2016-11-20T20:25:07","slug":"linfluence","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/linfluence\/","title":{"rendered":"L&rsquo;influence"},"content":{"rendered":"<p>La veille pr\u00e9parez le gla\u00e7age et pr\u00e9parez les insert ganache citron vert pour le montage. Allumez le four sur 180&rsquo;c (Four ventill\u00e9) Pr\u00e9parez le caramel tendre a la vanille et reservez au frgio. Pr\u00e9parez le pralin\u00e9 cacahuetes et le streusel pour le croustillant ensuite il faut faire la recette du biscuit au pralin\u00e9 cacahuetes et enfournez pendant 12min, quand il est refroidi detaillez sur 16cm de diametre puis reservez pour le montage.D\u00e9moulez les insert sur une plaque pour le montage et preparez le caramel tendre dans une poche au frigo, Preparez la poche et la douilles pour la mousse.Faire le croustillant et l&rsquo;etalez sur les biscuit et pendant ce temps la faire montez la creme 40% pour la mousse et faire chauffez l&rsquo;autre creme 35% pour la ganache de la mousse chocolat, puis placez au frigo les biscuit pour faire durcir le croustillant. Quand tout est pres on peux realiser la mousse chocolat puis faire le montage des entremets comme suis, Mousse Chocolat Noir &#8211; Insert Ganache Citron Vert &#8211; Caramel Tendre &#8211; Mousse Chocolat Noir &#8211; Biscuit Cacahuetes Avec Le Croustillant Dessus ( Lissez la mousse avant de placez le biscuit) , puis placez au shock. Preparez les decors chocolat pour les entremets et laisser cristalisez. Quand les entremets sont bien pris les demoulez sur une plaque pour faire les stocks sinon les placez sur une grilles pour les glacez et reservez dans le koma (Congelateur). les sortir et soufflez de l&rsquo;air sur les entremets pour retirez le givre dessus, ensuitez gla\u00e7ez et raclez le surplus de gla\u00e7age a la palette coud\u00e9 puis les placez directement sur carton en coupant les fils de gla\u00e7age en dessous de l&rsquo;entremets. R\u00e9servez au frigo le temps de tous ranger et nettoyer le materiel utilisez puis d\u00e9corez l&rsquo;entremets avec le decor chocolat et l&rsquo;etiquette maison.<\/p>\n<p>PS: Si ce n&rsquo;est pas tres bien explique c&rsquo;est parceque je suis apprentis et mon vocabulaire professionels n&rsquo;est pas du plus haut niveau. Merci \u00e0 vous.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La veille pr\u00e9parez le gla\u00e7age et pr\u00e9parez les insert ganache citron vert pour le montage. Allumez le four sur 180&rsquo;c (Four ventill\u00e9) Pr\u00e9parez le caramel tendre a la vanille et reservez au frgio. Pr\u00e9parez le pralin\u00e9 cacahuetes et le streusel pour le croustillant ensuite il faut faire la recette du biscuit au pralin\u00e9 cacahuetes et [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":979,"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":"<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' 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