{"id":1222,"date":"2020-04-26T13:37:32","date_gmt":"2020-04-26T11:37:32","guid":{"rendered":"http:\/\/jepeuxpasjaipatisserie.ch\/?p=1222"},"modified":"2020-12-21T08:27:58","modified_gmt":"2020-12-21T07:27:58","slug":"%c2%a6-tiramisu-%c2%a6-2","status":"publish","type":"post","link":"https:\/\/jepeuxpasjaipatisserie.ch\/?p=1222","title":{"rendered":"\u00a6 Tiramisu \u00a6"},"content":{"rendered":"\n<p class=\"has-background\" style=\"background-color:#9d845e\">Volupt\u00e9 de la mousse mascarpone associ\u00e9e \u00e0 la l\u00e9g\u00e8re intensit\u00e9 du caf\u00e9, un mariage \u00e0 l&rsquo;italienne parfait !<br><br><\/p>\n\n\n\n<p class=\"has-text-align-center\"> Pour un moule Mr Pillow de Silikomart ~ 22 cm x 9,5 cm <\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#efe5d6\"><strong><em>Pour la ganache au chocolat : <\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>150 g de cr\u00e8me liquide<\/li><li>127 g de chocolat noir Cara\u00efbe&nbsp;de Valrh\u00f4na<\/li><li>6 g de miel d\u2019acacia<\/li><\/ul>\n\n\n\n<p>Faire fondre le chocolat, chauffer en m\u00eame temps la cr\u00e8me et le miel.<\/p>\n\n\n\n<p>Verser en 3 fois la cr\u00e8me chaude sur le chocolat puis m\u00e9langer \u00e0 l\u2019aide d\u2019une maryse.<\/p>\n\n\n\n<p>Terminer en mixant la ganache \u00e0 l\u2019aide d\u2019un mixeur plongeant.<\/p>\n\n\n\n<p>Couler dans un moule et placer au cong\u00e9lateur pour la nuit.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#efe5d6\"><em><span><b>Pour le biscuit <\/b><\/span><strong>cuill\u00e8re :<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 \u0153ufs<\/li><li>50 gr de sucre<\/li><li>60 gr de farine<\/li><\/ul>\n\n\n\n<p>Pr\u00e9chauffer le four \u00e0 180\u00b0C chaleur tournante.<\/p>\n\n\n\n<p>S\u00e9parer les blancs des jaunes d\u2019\u0153ufs.<\/p>\n\n\n\n<p>Monter les blancs en neige en ajoutant au fur et \u00e0 mesure le sucre.<\/p>\n\n\n\n<p>Une fois les blancs mont\u00e9s, ajouter les jaunes et fouetter quelques secondes.<\/p>\n\n\n\n<p>Ajouter la farine et m\u00e9langer d\u00e9licatement \u00e0 l\u2019aide d\u2019une maryse.<\/p>\n\n\n\n<p>Former deux rectangles de p\u00e2te sur du papier cuisson (\u00e0 l\u2019aide d\u2019une poche ou juste en l\u2019\u00e9talant avec une spatule).<\/p>\n\n\n\n<p>Enfourner pendant 12 minutes \u00e0 180\u00b0C.<\/p>\n\n\n\n<p>Laisser le biscuit refroidir avant de le d\u00e9coller du papier cuisson.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#efe5d6\"><em><strong>Pour le sirop d&rsquo;imbibage :<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>60 gr d\u2019espresso<\/li><li>20 gr de sucre<\/li><\/ul>\n\n\n\n<p> M\u00e9langer le caf\u00e9 et le sucre. <\/p>\n\n\n\n<p>Pour les puristes, vous pouvez rajouter de l&rsquo;Amaretto.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#efe5d6\"><em><strong>Pour la mousse mascarpone :<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>3,5 gr de g\u00e9latine<\/li><li>30 gr de jaune d\u2019\u0153uf<\/li><li>10 gr d\u2019eau<\/li><li>60 gr de sucre<\/li><li>220 gr de cr\u00e8me fleurette<\/li><li>150 gr de mascarpone<\/li><\/ul>\n\n\n\n<p>Mettre la g\u00e9latine \u00e0 tremper dans de l\u2019eau froide.<\/p>\n\n\n\n<p>Verser le sucre, l\u2019eau et les jaunes dans un bol puis le placer sur un bain-marie d\u2019eau chaude.<\/p>\n\n\n\n<p>M\u00e9langer en continu \u00e0 l\u2019aide d\u2019un fouet et cuire le tout \u00e0 84\u00b0C (comme une cr\u00e8me anglaise).<\/p>\n\n\n\n<p>Une fois la temp\u00e9rature atteinte, retirer du feu et ajouter la g\u00e9latine pr\u00e9alablement \u00e9goutt\u00e9e. <\/p>\n\n\n\n<p>Monter le tout \u00e0 l\u2019aide d\u2019un fouet \u00e9lectrique, la pr\u00e9paration doit blanchir et augmenter de volume.<\/p>\n\n\n\n<p>Ajouter le mascarpone et fouetter \u00e0 nouveau.<\/p>\n\n\n\n<p>Monter la cr\u00e8me fleurette dans un autre r\u00e9cipient, comme une chantilly.<\/p>\n\n\n\n<p>Verser la moiti\u00e9 de la cr\u00e8me mont\u00e9e dans votre pr\u00e9paration au mascarpone puis m\u00e9langer \u00e0 l\u2019aide d\u2019une maryse.<\/p>\n\n\n\n<p>Ajouter la seconde partie de chantilly puis m\u00e9langer \u00e0 nouveau jusqu\u2019\u00e0 obtenir une mousse parfaitement lisse. <\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#efe5d6\"><em><strong>Pour le montage : <\/strong><\/em><\/p>\n\n\n\n<p>Verser la moiti\u00e9 de la mousse mascarpone dans le moule puis bien remonter sur les bords.<\/p>\n\n\n\n<p>D\u00e9poser la ganache au chocolat puis un biscuit \u00e0 a cuill\u00e8re imbib\u00e9 de sirop.<\/p>\n\n\n\n<p>Remettre une couche de mousse mascarpone et le second disque de biscuit imbib\u00e9 aussi de sirop. <\/p>\n\n\n\n<p>Lisser la surface et placer au cong\u00e9lateur pour la nuit. <\/p>\n\n\n\n<p>Sortir l\u2019entremet environ 4 heures avant la d\u00e9gustation et le placer au frigo.<\/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\/B_YBgROpdkm\/?utm_source=ig_embed&amp;utm_campaign=loading\" data-instgrm-version=\"12\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\"><div style=\"padding:16px;\"> <a href=\"https:\/\/www.instagram.com\/p\/B_YBgROpdkm\/?utm_source=ig_embed&amp;utm_campaign=loading\" style=\" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;\" target=\"_blank\"> <div style=\" display: flex; flex-direction: row; align-items: 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C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631\"><\/path><\/g><\/g><\/g><\/svg><\/div><div style=\"padding-top: 8px;\"> <div style=\" color:#3897f0; 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\/B_YBgROpdkm\/?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\">| Tiramisu | ~ Ganache au chocolat ~ Biscuit cuill\u00e8re ~ Sirop d&#39;imbibage ~ Mousse mascarpone Juste pour faire plaisir \ud83e\udd17 ! A d\u00e9guster avec un petit \u2615 #tiramisu #pastryaddict #faireplaisir #instagood #goodmoments #lovefriends<\/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=\"2020-04-24T19:29:00+00:00\">Apr 24, 2020 at 12:29pm PDT<\/time><\/p><\/div><\/blockquote><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Volupt\u00e9 de la mousse mascarpone associ\u00e9e \u00e0 la l\u00e9g\u00e8re intensit\u00e9 du caf\u00e9, un mariage \u00e0 l&rsquo;italienne parfait ! Pour un moule Mr Pillow de Silikomart ~ 22 cm x 9,5 cm Pour la ganache au chocolat : 150 g de cr\u00e8me liquide 127 g de chocolat noir Cara\u00efbe&nbsp;de Valrh\u00f4na 6 g de miel d\u2019acacia Faire fondre le chocolat, chauffer en m\u00eame temps la cr\u00e8me et le miel. Verser en 3 fois la cr\u00e8me chaude sur le chocolat puis m\u00e9langer \u00e0 l\u2019aide d\u2019une maryse. Terminer en mixant la ganache \u00e0 l\u2019aide d\u2019un mixeur plongeant. Couler dans un moule et placer au cong\u00e9lateur pour la nuit. Pour le biscuit cuill\u00e8re : 2 \u0153ufs 50 gr de sucre 60 gr de farine Pr\u00e9chauffer le four \u00e0 180\u00b0C chaleur tournante. S\u00e9parer les blancs des jaunes d\u2019\u0153ufs. Monter les blancs en neige en ajoutant au fur et \u00e0 mesure le sucre. Une fois les blancs mont\u00e9s, ajouter les jaunes et fouetter quelques secondes. Ajouter la farine et m\u00e9langer d\u00e9licatement \u00e0 l\u2019aide d\u2019une maryse. Former deux rectangles de p\u00e2te sur du papier cuisson (\u00e0 l\u2019aide d\u2019une poche ou juste en l\u2019\u00e9talant avec une spatule). Enfourner pendant 12 minutes \u00e0 180\u00b0C. Laisser le biscuit refroidir avant de le d\u00e9coller du papier cuisson. Pour le sirop d&rsquo;imbibage : 60 gr d\u2019espresso 20 gr de sucre M\u00e9langer le caf\u00e9 et le sucre. Pour les puristes, vous pouvez rajouter de l&rsquo;Amaretto. Pour la mousse mascarpone : 3,5 gr de g\u00e9latine 30 gr de jaune d\u2019\u0153uf 10 gr d\u2019eau 60 gr de sucre 220 gr de cr\u00e8me fleurette 150 gr de mascarpone Mettre la g\u00e9latine \u00e0 tremper dans de l\u2019eau froide. Verser le sucre, l\u2019eau et les jaunes dans un bol puis le placer sur un bain-marie d\u2019eau chaude. M\u00e9langer en continu \u00e0 l\u2019aide d\u2019un fouet et cuire le tout \u00e0 84\u00b0C (comme une cr\u00e8me anglaise). Une fois la temp\u00e9rature atteinte, retirer du feu et ajouter la g\u00e9latine pr\u00e9alablement \u00e9goutt\u00e9e. Monter le tout \u00e0 l\u2019aide d\u2019un fouet \u00e9lectrique, la pr\u00e9paration doit blanchir et augmenter de volume. Ajouter le mascarpone et fouetter \u00e0 nouveau. Monter la cr\u00e8me fleurette dans un autre r\u00e9cipient, comme une chantilly. Verser la moiti\u00e9 de la cr\u00e8me mont\u00e9e dans votre pr\u00e9paration au mascarpone puis m\u00e9langer \u00e0 l\u2019aide d\u2019une maryse. Ajouter la seconde partie de chantilly puis m\u00e9langer \u00e0 nouveau jusqu\u2019\u00e0 obtenir une mousse parfaitement lisse. Pour le montage : Verser la moiti\u00e9 de la mousse mascarpone dans le moule puis bien remonter sur les bords. D\u00e9poser la ganache au chocolat puis un biscuit \u00e0 a cuill\u00e8re imbib\u00e9 de sirop. Remettre une couche de mousse mascarpone et le second disque de biscuit imbib\u00e9 aussi de sirop. Lisser la surface et placer au cong\u00e9lateur pour la nuit. Sortir l\u2019entremet environ 4 heures avant la d\u00e9gustation et le placer au frigo. Bonne d\u00e9gustation !<\/p>\n","protected":false},"author":1,"featured_media":1223,"comment_status":"closed","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[115,50,12,112,116,37],"class_list":["post-1222","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-buche","tag-biscuit-cuillere","tag-cafe","tag-chocolat","tag-ganache-chocolat","tag-mousse-mascarpone","tag-tiramisu"],"_links":{"self":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/1222","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=1222"}],"version-history":[{"count":2,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/1222\/revisions"}],"predecessor-version":[{"id":2481,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/1222\/revisions\/2481"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/media\/1223"}],"wp:attachment":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1222"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1222"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}