{"id":1040,"date":"2020-03-20T09:11:47","date_gmt":"2020-03-20T08:11:47","guid":{"rendered":"http:\/\/jepeuxpasjaipatisserie.ch\/?p=1040"},"modified":"2020-12-21T08:27:07","modified_gmt":"2020-12-21T07:27:07","slug":"%c2%a6-les-tigres-chocolat-jivara-%c2%a6","status":"publish","type":"post","link":"https:\/\/jepeuxpasjaipatisserie.ch\/?p=1040","title":{"rendered":"\u00a6 Les tigr\u00e9s chocolat Jivara \u00a6"},"content":{"rendered":"\n<p class=\"has-background\" style=\"background-color:#d3c14b\">Depuis le temps que je voulais les r\u00e9aliser, mais impossible de trouver THE moule ! (Oui je sais, encore un moule de plus !\ud83e\udd2a\ud83d\ude48) Mais l\u00e0 c&rsquo;\u00e9tait indispensable \ud83d\ude01 !<br>Bref, un petit go\u00fbter \u00e0 tomber par terre \ud83d\ude0d Simple et efficace ! <br><\/p>\n\n\n\n<p class=\"has-text-align-center\">Pour 12 moules ~ 7 cm<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#f0e8b4\"><strong><em>Pour l&rsquo;appareil \u00e0 financier : <\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>150 gr de beurre<\/li><li>170 gr de sucre glace<\/li><li>150 gr de blanc d&rsquo;\u0153uf<\/li><li>100 gr de poudre amandes<\/li><li>2 gr de sel<\/li><li>50 gr de farine<\/li><li>60 gr de vermicelles chocolat<\/li><\/ul>\n\n\n\n<p><em><strong>Faire un beurre noisette <\/strong><\/em>: mettre le beurre coup\u00e9 en morceaux dans une casserole et le faire fondre \u00e0 feu doux. <\/p>\n\n\n\n<p><em><strong>[ Le beurre va commencer \u00e0 cr\u00e9piter on dit qu\u2019il chante ! Quand ce cr\u00e9pitement s\u2019arr\u00eate le beurre doit avoir pris une belle couleur ambr\u00e9e et une odeur de noisette ]<\/strong><\/em><\/p>\n\n\n\n<p>\u00c0 ce moment l\u00e0 c\u2019est pr\u00eat enlever votre beurre du feu et r\u00e9server-le pour le faire refroidir.<\/p>\n\n\n\n<p>Fouetter les blanc d\u2019\u0153uf, le sucre, le sel et ajouter la poudre d\u2019amande. <\/p>\n\n\n\n<p>Terminer par la farine et les vermicelles.<\/p>\n\n\n\n<p>Verser le beurre noisette froid pour ne pas faire fondre les vermicelles sinon pas de t\u00e2ches&#8230; donc pas de tigr\u00e9s. <\/p>\n\n\n\n<p>Remplir des moules \u00e0 savarin au 3\/4 et les mettre \u00e0 cuire environ 18 minutes \u00e0 180\u00b0C.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#f0e8b4\"><strong><em>Pour la ganache chocolat Jivara :<\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>110 gr de cr\u00e8me liquide enti\u00e8re<\/li><li>125 gr de chocolat Jivara Valhr\u00f4na<\/li><li>20 gr de beurre doux<\/li><\/ul>\n\n\n\n<p>Faire chauffer la cr\u00e8me enti\u00e8re et la verser en trois fois sur le chocolat.<\/p>\n\n\n\n<p>Ajouter le beurre et bien m\u00e9langer.<\/p>\n\n\n\n<p>R\u00e9server dans une poche \u00e0 douille.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#f0e8b4\"><strong><em>Pour le montage : <\/em><\/strong><\/p>\n\n\n\n<p>Une fois les tigr\u00e9s refroidis, les garnir de ganache et laisser prendre quelques heures \u00e0 temp\u00e9rature ambiante ou au frais.<\/p>\n\n\n\n<p>Bonne d\u00e9gustation !<\/p>\n\n\n\n<figure class=\"wp-block-embed-instagram aligncenter wp-block-embed is-type-rich is-provider-instagram\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-permalink=\"https:\/\/www.instagram.com\/p\/B9kSo3XpLYs\/?utm_source=ig_embed&amp;utm_campaign=loading\" data-instgrm-version=\"12\" style=\" background:#FFF; 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font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;\"> View this post on Instagram<\/div><\/div><div style=\"padding: 12.5% 0;\"><\/div> <div style=\"display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;\"><div> <div style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);\"><\/div> <div style=\"background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;\"><\/div> <div style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);\"><\/div><\/div><div style=\"margin-left: 8px;\"> <div style=\" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;\"><\/div> <div style=\" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)\"><\/div><\/div><div style=\"margin-left: auto;\"> <div style=\" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);\"><\/div> <div style=\" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);\"><\/div> <div style=\" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);\"><\/div><\/div><\/div><\/a> <p style=\" margin:8px 0 0 0; padding:0 4px;\"> <a href=\"https:\/\/www.instagram.com\/p\/B9kSo3XpLYs\/?utm_source=ig_embed&amp;utm_campaign=loading\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">| Tigr\u00e9s Chocolat Jivara | \ud83d\udc2f Depuis le temps que je voulais les r\u00e9aliser, mais impossible de trouver THE moule ! (Oui je sais, encore un moule de plus !\ud83e\udd2a\ud83d\ude48) Mais l\u00e0 c&#39;\u00e9tait indispensable \ud83d\ude01  Bref, un petit go\u00fbter \u00e0 tomber par terre \ud83d\ude0d Simple et efficace !  #moulesavarin #pastryaddict #go\u00fbterarefaire #moulecashhotel #\ud83d\udc2f<\/a><\/p> <p style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by <a href=\"https:\/\/www.instagram.com\/jepeuxpasjaipatisserie\/?utm_source=ig_embed&amp;utm_campaign=loading\" style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px;\" target=\"_blank\"> Je peux pas j&#39;ai p\u00e2tisserie \ud83c\udf68<\/a> (@jepeuxpasjaipatisserie) on <time style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2020-03-10T20:46:49+00:00\">Mar 10, 2020 at 1:46pm PDT<\/time><\/p><\/div><\/blockquote><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Depuis le temps que je voulais les r\u00e9aliser, mais impossible de trouver THE moule ! (Oui je sais, encore un moule de plus !\ud83e\udd2a\ud83d\ude48) Mais l\u00e0 c&rsquo;\u00e9tait indispensable \ud83d\ude01 !Bref, un petit go\u00fbter \u00e0 tomber par terre \ud83d\ude0d Simple et efficace ! Pour 12 moules ~ 7 cm Pour l&rsquo;appareil \u00e0 financier : 150 gr de beurre 170 gr de sucre glace 150 gr de blanc d&rsquo;\u0153uf 100 gr de poudre amandes 2 gr de sel 50 gr de farine 60 gr de vermicelles chocolat Faire un beurre noisette : mettre le beurre coup\u00e9 en morceaux dans une casserole et le faire fondre \u00e0 feu doux. [ Le beurre va commencer \u00e0 cr\u00e9piter on dit qu\u2019il chante ! Quand ce cr\u00e9pitement s\u2019arr\u00eate le beurre doit avoir pris une belle couleur ambr\u00e9e et une odeur de noisette ] \u00c0 ce moment l\u00e0 c\u2019est pr\u00eat enlever votre beurre du feu et r\u00e9server-le pour le faire refroidir. Fouetter les blanc d\u2019\u0153uf, le sucre, le sel et ajouter la poudre d\u2019amande. Terminer par la farine et les vermicelles. Verser le beurre noisette froid pour ne pas faire fondre les vermicelles sinon pas de t\u00e2ches&#8230; donc pas de tigr\u00e9s. Remplir des moules \u00e0 savarin au 3\/4 et les mettre \u00e0 cuire environ 18 minutes \u00e0 180\u00b0C. Pour la ganache chocolat Jivara : 110 gr de cr\u00e8me liquide enti\u00e8re 125 gr de chocolat Jivara Valhr\u00f4na 20 gr de beurre doux Faire chauffer la cr\u00e8me enti\u00e8re et la verser en trois fois sur le chocolat. Ajouter le beurre et bien m\u00e9langer. R\u00e9server dans une poche \u00e0 douille. Pour le montage : Une fois les tigr\u00e9s refroidis, les garnir de ganache et laisser prendre quelques heures \u00e0 temp\u00e9rature ambiante ou au frais. Bonne d\u00e9gustation !<\/p>\n","protected":false},"author":1,"featured_media":1047,"comment_status":"closed","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[58],"tags":[],"class_list":["post-1040","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gouter"],"_links":{"self":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/1040","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1040"}],"version-history":[{"count":9,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/1040\/revisions"}],"predecessor-version":[{"id":2472,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/1040\/revisions\/2472"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/media\/1047"}],"wp:attachment":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1040"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1040"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1040"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}