{"id":1350,"date":"2020-05-27T17:26:18","date_gmt":"2020-05-27T15:26:18","guid":{"rendered":"http:\/\/jepeuxpasjaipatisserie.ch\/?p=1350"},"modified":"2020-12-21T08:24:40","modified_gmt":"2020-12-21T07:24:40","slug":"%c2%a6-les-montagnes-de-la-gruyere-%c2%a6","status":"publish","type":"post","link":"https:\/\/jepeuxpasjaipatisserie.ch\/?p=1350","title":{"rendered":"\u00a6 Les montagnes de la Gruy\u00e8re \u00a6"},"content":{"rendered":"\n<p class=\"has-background\" style=\"background-color:#ffd75e\">Il a neig\u00e9 sur nos montagnes \ud83d\ude0a Un entremet frais pour une belle journ\u00e9e de printemps \ud83c\udf52\ud83c\udf3b\ud83c\udf53\ud83d\udc1d<br><br><\/p>\n\n\n\n<p class=\"has-text-align-center\">Pour un moule Ice Glow de Silikomart ~ 26 x 10 x 7,5 cm<\/p>\n\n\n\n<p class=\"has-text-align-left has-background\" style=\"background-color:#fff6da\"><em><strong>Pour la mousse aux fruits rouges :<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4 gr de g\u00e9latine<\/li><li>130 gr de pur\u00e9e de fruits des bois<\/li><li>10 gr de sucre en poudre<\/li><li>20 gr de blancs d\u2019\u0153ufs<\/li><li>40 gr de sucre en poudre<\/li><li>15 gr d\u2019eau<\/li><li>140 gr de cr\u00e8me liquide enti\u00e8re<\/li><\/ul>\n\n\n\n<p>Hydrater la g\u00e9latine dans un grand bol d\u2019eau froide.<\/p>\n\n\n\n<p>Dans une casserole, faire chauffer la pur\u00e9e&nbsp;de&nbsp;fruits rouges avec les et les 10 gr de sucre.<\/p>\n\n\n\n<p>Hors du feu, ajouter la g\u00e9latine, remuer et laisser refroidir \u00e0 temp\u00e9rature ambiante.<\/p>\n\n\n\n<p>Pr\u00e9parer la meringue \u00e0 l\u2019italienne. Montez les blancs d\u2019\u0153ufs en neige dans le robot.<\/p>\n\n\n\n<p>Dans une petite casserole chauffer&nbsp;le sucre et l\u2019eau et porter le tout \u00e0 120\u00b0C.<\/p>\n\n\n\n<p>Lorsque le sirop est \u00e0 temp\u00e9rature, le verser sur les blancs en petits filets tout en remuant \u00e0 vitesse maximum jusqu\u2019\u00e0 refroidissement de la cuve.<\/p>\n\n\n\n<p>Monter la cr\u00e8me liquide en chantilly et y incorporer la gel\u00e9e de fruits rouges \u00e0 l\u2019aide d\u2019une maryse.<\/p>\n\n\n\n<p>Finir en&nbsp;incorporant&nbsp;progressivement la meringue \u00e0 l\u2019italienne.&nbsp;<\/p>\n\n\n\n<p>La pr\u00e9paration doit \u00eatre homog\u00e8ne, lisse et sans grumeau.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#fff6da\"><em><strong>Pour la gel\u00e9e de framboise<\/strong><\/em><strong><em>s&nbsp;: (\u00e0 faire la veille)<\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>200 gr de pur\u00e9e de framboises<\/li><li>10 gr de jus de citron jaune<\/li><li>3,5 gr de g\u00e9latine<\/li><\/ul>\n\n\n\n<p>Hydrater la g\u00e9latine dans un grand bol d\u2019eau froide.<\/p>\n\n\n\n<p>Dans une casserole, chauffer la pur\u00e9e de framboises avec le citron&nbsp;et porter le tout \u00e0 \u00e9bullition.&nbsp;<\/p>\n\n\n\n<p>Hors du feu, ajouter la g\u00e9latine essor\u00e9e et laisser refroidir. <\/p>\n\n\n\n<p>Couler dans un moule \u00e0 insert et r\u00e9servez&nbsp;au&nbsp;cong\u00e9lateur pour la nuit.&nbsp;<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#fff6da\"><em><strong>Pour le sabl\u00e9 Breton :<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>55g de farine<\/li><li>55g de beurre<\/li><li>55g de sucre semoule<\/li><li>55g de poudre d\u2019amande<\/li><li>1g de levure chimique<\/li><li>25g d\u2019\u0153ufs<\/li><\/ul>\n\n\n\n<p>M\u00e9langer au batteur la farine et la levure, le beurre pommade, le sucre semoule et la poudre d\u2019amandes.<\/p>\n\n\n\n<p>Ajouter ensuite l\u2019\u0153uf.<\/p>\n\n\n\n<p>Former une boule et la laisser reposer 30 min au frais.<\/p>\n\n\n\n<p>Abaisser la p\u00e2te entre deux feuilles sulfuris\u00e9es et d\u00e9tailler un rectangle de 22 cm x 8 cm.&nbsp;<\/p>\n\n\n\n<p>Piquer et faites cuire \u00e0 180\u00b0C 10 \u00e0 15 min.<\/p>\n\n\n\n<p>R\u00e9server sur grille.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#fff6da\"><strong><em>Pour le montage :<\/em><\/strong><\/p>\n\n\n\n<p>Couler la mousse aux fruits rouges dans le moule \u00e0 b\u00fbche en remontant sur les bords.<\/p>\n\n\n\n<p>Placer la gel\u00e9e de framboises.<\/p>\n\n\n\n<p>Remettre une couche de mousse aux fruits rouges.<\/p>\n\n\n\n<p>Placer au cong\u00e9lateur pour la nuit.<\/p>\n\n\n\n<p>Sortir l\u2019entremet environ 4 heures et le d\u00e9poser sur le sabl\u00e9 breton 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\/CAh6PtAgFAG\/?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\/CAh6PtAgFAG\/?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\">| Les montagnes de la Gruy\u00e8re | Il a neig\u00e9 sur nos montagnes \ud83d\ude0a Un entremet frais pour une belle journ\u00e9e de printemps \ud83c\udf52\ud83c\udf3b\ud83c\udf53\ud83d\udc1d * Mousse bavaroise fruits rouges * Gel\u00e9e de framboises * Sabl\u00e9 breton  #farvagny #fruitsrouges #pastryaddict #grandvillard #friendslove #momentdeplaisirentreamis #instadessert<\/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=\"2020-05-23T12:09:22+00:00\">May 23, 2020 at 5:09am PDT<\/time><\/p><\/div><\/blockquote><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Il a neig\u00e9 sur nos montagnes \ud83d\ude0a Un entremet frais pour une belle journ\u00e9e de printemps \ud83c\udf52\ud83c\udf3b\ud83c\udf53\ud83d\udc1d Pour un moule Ice Glow de Silikomart ~ 26 x 10 x 7,5 cm Pour la mousse aux fruits rouges : 4 gr de g\u00e9latine 130 gr de pur\u00e9e de fruits des bois 10 gr de sucre en poudre 20 gr de blancs d\u2019\u0153ufs 40 gr de sucre en poudre 15 gr d\u2019eau 140 gr de cr\u00e8me liquide enti\u00e8re Hydrater la g\u00e9latine dans un grand bol d\u2019eau froide. Dans une casserole, faire chauffer la pur\u00e9e&nbsp;de&nbsp;fruits rouges avec les et les 10 gr de sucre. Hors du feu, ajouter la g\u00e9latine, remuer et laisser refroidir \u00e0 temp\u00e9rature ambiante. Pr\u00e9parer la meringue \u00e0 l\u2019italienne. Montez les blancs d\u2019\u0153ufs en neige dans le robot. Dans une petite casserole chauffer&nbsp;le sucre et l\u2019eau et porter le tout \u00e0 120\u00b0C. Lorsque le sirop est \u00e0 temp\u00e9rature, le verser sur les blancs en petits filets tout en remuant \u00e0 vitesse maximum jusqu\u2019\u00e0 refroidissement de la cuve. Monter la cr\u00e8me liquide en chantilly et y incorporer la gel\u00e9e de fruits rouges \u00e0 l\u2019aide d\u2019une maryse. Finir en&nbsp;incorporant&nbsp;progressivement la meringue \u00e0 l\u2019italienne.&nbsp; La pr\u00e9paration doit \u00eatre homog\u00e8ne, lisse et sans grumeau. Pour la gel\u00e9e de framboises&nbsp;: (\u00e0 faire la veille) 200 gr de pur\u00e9e de framboises 10 gr de jus de citron jaune 3,5 gr de g\u00e9latine Hydrater la g\u00e9latine dans un grand bol d\u2019eau froide. Dans une casserole, chauffer la pur\u00e9e de framboises avec le citron&nbsp;et porter le tout \u00e0 \u00e9bullition.&nbsp; Hors du feu, ajouter la g\u00e9latine essor\u00e9e et laisser refroidir. Couler dans un moule \u00e0 insert et r\u00e9servez&nbsp;au&nbsp;cong\u00e9lateur pour la nuit.&nbsp; Pour le sabl\u00e9 Breton : 55g de farine 55g de beurre 55g de sucre semoule 55g de poudre d\u2019amande 1g de levure chimique 25g d\u2019\u0153ufs M\u00e9langer au batteur la farine et la levure, le beurre pommade, le sucre semoule et la poudre d\u2019amandes. Ajouter ensuite l\u2019\u0153uf. Former une boule et la laisser reposer 30 min au frais. Abaisser la p\u00e2te entre deux feuilles sulfuris\u00e9es et d\u00e9tailler un rectangle de 22 cm x 8 cm.&nbsp; Piquer et faites cuire \u00e0 180\u00b0C 10 \u00e0 15 min. R\u00e9server sur grille. Pour le montage : Couler la mousse aux fruits rouges dans le moule \u00e0 b\u00fbche en remontant sur les bords. Placer la gel\u00e9e de framboises. Remettre une couche de mousse aux fruits rouges. Placer au cong\u00e9lateur pour la nuit. Sortir l\u2019entremet environ 4 heures et le d\u00e9poser sur le sabl\u00e9 breton avant la d\u00e9gustation et le placer au frigo. Bonne d\u00e9gustation !<\/p>\n","protected":false},"author":1,"featured_media":1352,"comment_status":"closed","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[36,111,143,93],"class_list":["post-1350","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-buche","tag-fruits-rouges","tag-gelee-framboise","tag-mousse-fruits-rouges","tag-sable-breton"],"_links":{"self":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/1350","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=1350"}],"version-history":[{"count":6,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/1350\/revisions"}],"predecessor-version":[{"id":2452,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/1350\/revisions\/2452"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/media\/1352"}],"wp:attachment":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1350"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1350"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1350"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}