{"id":998,"date":"2016-10-26T16:33:38","date_gmt":"2016-10-26T14:33:38","guid":{"rendered":"http:\/\/patissiersdanslemonde.fr\/?p=998"},"modified":"2016-11-20T21:20:44","modified_gmt":"2016-11-20T20:20:44","slug":"entremets-stella","status":"publish","type":"post","link":"https:\/\/www.patissiersdanslemonde.fr\/entremets-stella\/","title":{"rendered":"Entremets Stella"},"content":{"rendered":"Recette pour 2 Entremets moule Eclypse Silikomart 18 cm diam\u00e8tres<\/p>\n
1\/ Biscuit fondant chocolat\u00a0:
\nDans une cuve de batteur munie d\u2019un fouet, monter les blancs d\u2019\u0153ufs et le sucre semoule. Ajouter les jaunes d\u2019\u0153ufs, les \u0153ufs entiers, puis le m\u00e9lange farine, cacao en poudre, poudre d\u2019amandes et finir par le beurre et la p\u00e2te de cacao fondus. Etaler le biscuit sur plaque Silpat\u00ae sur une \u00e9paisseur d\u20191cm. Cuire dans un four ventil\u00e9 \u00e0 170\u00b0C pendant 20 min. D\u00e9tailler le biscuit \u00e0 l’aide d’un d\u00e9coupoir de 15 cm de diam\u00e8tre et r\u00e9server pour le montage.<\/p>\n
2\/ Croustillant sp\u00e9culos :
\nDans une cuve de batteur munie d\u2019une feuille, sabler le beurre, la vergeoise, la poudre de noisette, la farine, les amandes hach\u00e9es et la cannelle en poudre. D\u00e9barrasser sur plaque et cuire 15 \u00e0 20 min dans un four ventil\u00e9 \u00e0 160\u00b0C. Verser \u00e0 chaud sur la p\u00e2te de sp\u00e9culos et la couverture lait puis bien m\u00e9langer. Dresser \u00e0 l\u2019aide d\u2019une cuill\u00e8re sur le biscuit fondant au chocolat, r\u00e9server au surg\u00e9lateur.<\/p>\n
3\/ Cr\u00e9meux chocolat griottes :
\nR\u00e9aliser une cr\u00e8me anglaise avec les ingr\u00e9dients ci-dessus et finir par la g\u00e9latine. Mixer et couler aussit\u00f4t dans le moule insert puis congeler.<\/p>\n
4\/ Compot\u00e9e griottes aux baies de Goji :
\nChauffer la pur\u00e9e et les baies de Goji \u00e0 50\u00b0 C, puis incorporer le m\u00e9lange pectine-sucre en pluie. Porter \u00e0 \u00e9bullition durant 30 secondes et couler dans un cercle, r\u00e9server au surg\u00e9lateur.<\/p>\n
5\/Cr\u00e8me onctueuse au chocolat 66% :
\nDans une casserole bouillir le lait, la cr\u00e8me et le glucose. Verser sur la couverture et la masse g\u00e9latine fondue. Mixer puis refroidir \u00e0 25\u00b0C. Ajouter d\u00e9licatement la cr\u00e8me mont\u00e9e.
\nMettre en poche et r\u00e9server pour le montage.<\/p>\n
6\/ gla\u00e7age miroir rouge :
\nHydrater la g\u00e9latine avec les 120 g d\u2019eau. Porter \u00e0 \u00e9bullition l\u2019eau, le sucre et le glucose \u00e0 103\u00b0C. Verser sur le lait concentr\u00e9 et la masse g\u00e9latine, puis sur la couverture lact\u00e9e.
\nMettre les colorants. Mixer, passer au chinois et r\u00e9server au frais pendant 1 nuit. A utiliser \u00e0 environ 35\u00b0C.<\/p>\n
7\/ montage :
\nDisposer la mousse au chocolat dans le moule \u00e9clypse, ajouter l’insert et terminer par le biscuit chocolat et le croustillant Sp\u00e9culos. Surgeler et glacer l’entremet avec le gla\u00e7age miroir rougi.
\nD\u00e9corer l’entremets et r\u00e9server.<\/p>\n","protected":false},"excerpt":{"rendered":"
Recette pour 2 Entremets moule Eclypse Silikomart 18 cm diam\u00e8tres 1\/ Biscuit fondant chocolat\u00a0: Dans une cuve de batteur munie d\u2019un fouet, monter les blancs d\u2019\u0153ufs et le sucre semoule. Ajouter les jaunes d\u2019\u0153ufs, les \u0153ufs entiers, puis le m\u00e9lange farine, cacao en poudre, poudre d\u2019amandes et finir par le beurre et la p\u00e2te de […]<\/p>\n","protected":false},"author":9,"featured_media":999,"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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