{"id":1382,"date":"2020-06-07T12:44:57","date_gmt":"2020-06-07T10:44:57","guid":{"rendered":"http:\/\/jepeuxpasjaipatisserie.ch\/?p=1382"},"modified":"2020-12-21T08:24:55","modified_gmt":"2020-12-21T07:24:55","slug":"%c2%a6-vanille-dulcey-%c2%a6-2","status":"publish","type":"post","link":"https:\/\/jepeuxpasjaipatisserie.ch\/?p=1382","title":{"rendered":"\u00a6 Vanille ~ Dulcey \u00a6"},"content":{"rendered":"\n<p class=\"has-background\" style=\"background-color:#e02774\">C&rsquo;est doux comme un c\u00e2lin ! Une belle harmonie entre la vanille et le Namelaka au dulcey. \ud83e\udd17<br><br><\/p>\n\n\n\n<p class=\"has-text-align-center\">Pour un moule rond ~ 16 cm<\/p>\n\n\n\n<p class=\"has-text-align-left has-background\" style=\"background-color:#ffa3c9\"><em><strong>Pour la ganache mont\u00e9e \u00e0 la vanille&nbsp;<\/strong><\/em><strong><em>: (\u00e0 faire la veille)<\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>90&nbsp;gr de&nbsp;chocolat blanc&nbsp;de couverture<\/li><li>400&nbsp;gr de&nbsp;cr\u00e8me liquide&nbsp;enti\u00e8re<\/li><li>1,5&nbsp;gousses de vanille<\/li><li>1&nbsp;gr d\u2019&nbsp;extrait de vanille<\/li><li>1,5&nbsp;feuilles de g\u00e9latine<\/li><\/ul>\n\n\n\n<p>Faire ramollir la g\u00e9latine dans de l\u2019eau froide.<\/p>\n\n\n\n<p>Faire chauffer dans une casserole la cr\u00e8me liquide avec la gousse de vanille fendue et gratt\u00e9e puis laisser infuser pendant 20 min.<\/p>\n\n\n\n<p>Retirer la gousse de vanille puis faire chauffer \u00e0 nouveau la cr\u00e8me sans bouillir.<\/p>\n\n\n\n<p>Ajouter l\u2019extrait de vanille puis verser en 3 fois sur le chocolat blanc en remuant entre chaque ajout de cr\u00e8me afin d\u2019\u00e9mulsionner l\u2019ensemble.<\/p>\n\n\n\n<p>Ajouter la g\u00e9latine hydrat\u00e9e et \u00e9goutt\u00e9e, puis mixer \u00e0 l\u2019aide d\u2019un mixeur plongeant.<\/p>\n\n\n\n<p>Filmer puis placer au r\u00e9frig\u00e9rateur pendant 1 nuit.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#ffa3c9\"><strong><em>Pour le Namelaka au Dulcey : <\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 gr de g\u00e9latine<\/li><li>50 gr de lait entier<\/li><li>100 gr de cr\u00e8me enti\u00e8re <\/li><li>85 gr de chocolat Dulcey Valhr\u00f4na <\/li><\/ul>\n\n\n\n<p>Porter le lait \u00e0 \u00e9bullition, ajouter la g\u00e9latine r\u00e9hydrat\u00e9e.<\/p>\n\n\n\n<p>\u00c9mulsionner \u00e0 la maryse en versant progressivement sur le chocolat partiellement fondu.<\/p>\n\n\n\n<p>Mixer d\u00e8s que possible pour parfaire l\u2019\u00e9mulsion, puis ajouter la cr\u00e8me froide et mixer \u00e0 nouveau.<\/p>\n\n\n\n<p>Verser dans un moule \u00e0 insert de 14 cm.<\/p>\n\n\n\n<p>Placer au cong\u00e9lateur pour la nuit.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#ffa3c9\"><strong><em>Pour le croustillant pralin\u00e9<\/em><\/strong>&nbsp;<em><strong>: (\u00e0 faire la veille)<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>150 gr de pralin\u00e9 maison&nbsp;<a href=\"http:\/\/jepeuxpasjaipatisserie.ch\/?p=736\">la recette ici<\/a><\/li><li>100 gr de cr\u00eapes dentelles<\/li><\/ul>\n\n\n\n<p>Faire fondre doucement le pralin\u00e9 et ajouter les cr\u00eapes dentelles sans trop les \u00e9craser.<\/p>\n\n\n\n<p>Couler dans un moule \u00e0 insert de 14 cm et placer au cong\u00e9lateur pour la nuit.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#ffa3c9\"><strong><em>Pour le financier <\/em>:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>60 gr de beurre<\/li><li>25 gr de farine<\/li><li>75 gr de sucre glace<\/li><li>25 gr de poudre d\u2019amande<\/li><li>60 gr de blancs d\u2019\u0153ufs<\/li><\/ul>\n\n\n\n<p>Pr\u00e9chauffez le four \u00e0 200\u00b0C.<\/p>\n\n\n\n<p>Mettre le beurre, coup\u00e9 en d\u00e9s, dans une casserole et faire chauffer doucement jusqu\u2019\u00e0 ce qu\u2019il prenne une belle coloration.&nbsp;<\/p>\n\n\n\n<p>Dans un saladier, m\u00e9langer les produits secs et ajouter petit \u00e0 petit les blancs&nbsp;d\u2019\u0153ufs.<\/p>\n\n\n\n<p>Ajouter ensuite le beurre noisette refroidi et filtr\u00e9.&nbsp;<\/p>\n\n\n\n<p>Verser la p\u00e2te \u00e0 financier dans un moule de 14 cm.<\/p>\n\n\n\n<p>Enfourner \u00e0 200\u00b0C pendant 17 minutes.<\/p>\n\n\n\n<p>D\u00e9posez le financier sur une grille.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#ffa3c9\"><strong><em>Pour le montage :<\/em><\/strong><\/p>\n\n\n\n<p>Couler la ganache mont\u00e9e \u00e0 la vanille dans le moule en remontant sur les bords.<\/p>\n\n\n\n<p>D\u00e9poser le Namelaka Dulcey et d\u00e9poser un disque de croutillant pralin\u00e9 et recouvrir de ganache mont\u00e9e \u00e0 la vanille, puis d\u00e9poser le financier.<\/p>\n\n\n\n<p>Lisser l\u2019entremet avec un peu de mousse.<\/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 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\/CA8c3TqpdUT\/?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\/CA8c3TqpdUT\/?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\">| Vanille ~ Dulcey | ~ Ganache mont\u00e9e \u00e0 la vanille ~ Namelaka dulcey ~ Croustillant pralin\u00e9 ~ Financier #vanille #dulcey #instadessert #faireplaisir\ud83d\udc95 #instagood #farvagny<\/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=\"2020-06-02T19:32:07+00:00\">Jun 2, 2020 at 12:32pm PDT<\/time><\/p><\/div><\/blockquote><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>C&rsquo;est doux comme un c\u00e2lin ! Une belle harmonie entre la vanille et le Namelaka au dulcey. \ud83e\udd17 Pour un moule rond ~ 16 cm Pour la ganache mont\u00e9e \u00e0 la vanille&nbsp;: (\u00e0 faire la veille) 90&nbsp;gr de&nbsp;chocolat blanc&nbsp;de couverture 400&nbsp;gr de&nbsp;cr\u00e8me liquide&nbsp;enti\u00e8re 1,5&nbsp;gousses de vanille 1&nbsp;gr d\u2019&nbsp;extrait de vanille 1,5&nbsp;feuilles de g\u00e9latine Faire ramollir la g\u00e9latine dans de l\u2019eau froide. Faire chauffer dans une casserole la cr\u00e8me liquide avec la gousse de vanille fendue et gratt\u00e9e puis laisser infuser pendant 20 min. Retirer la gousse de vanille puis faire chauffer \u00e0 nouveau la cr\u00e8me sans bouillir. Ajouter l\u2019extrait de vanille puis verser en 3 fois sur le chocolat blanc en remuant entre chaque ajout de cr\u00e8me afin d\u2019\u00e9mulsionner l\u2019ensemble. Ajouter la g\u00e9latine hydrat\u00e9e et \u00e9goutt\u00e9e, puis mixer \u00e0 l\u2019aide d\u2019un mixeur plongeant. Filmer puis placer au r\u00e9frig\u00e9rateur pendant 1 nuit. Pour le Namelaka au Dulcey : 1 gr de g\u00e9latine 50 gr de lait entier 100 gr de cr\u00e8me enti\u00e8re 85 gr de chocolat Dulcey Valhr\u00f4na Porter le lait \u00e0 \u00e9bullition, ajouter la g\u00e9latine r\u00e9hydrat\u00e9e. \u00c9mulsionner \u00e0 la maryse en versant progressivement sur le chocolat partiellement fondu. Mixer d\u00e8s que possible pour parfaire l\u2019\u00e9mulsion, puis ajouter la cr\u00e8me froide et mixer \u00e0 nouveau. Verser dans un moule \u00e0 insert de 14 cm. Placer au cong\u00e9lateur pour la nuit. Pour le croustillant pralin\u00e9&nbsp;: (\u00e0 faire la veille) 150 gr de pralin\u00e9 maison&nbsp;la recette ici 100 gr de cr\u00eapes dentelles Faire fondre doucement le pralin\u00e9 et ajouter les cr\u00eapes dentelles sans trop les \u00e9craser. Couler dans un moule \u00e0 insert de 14 cm et placer au cong\u00e9lateur pour la nuit. Pour le financier : 60 gr de beurre 25 gr de farine 75 gr de sucre glace 25 gr de poudre d\u2019amande 60 gr de blancs d\u2019\u0153ufs Pr\u00e9chauffez le four \u00e0 200\u00b0C. Mettre le beurre, coup\u00e9 en d\u00e9s, dans une casserole et faire chauffer doucement jusqu\u2019\u00e0 ce qu\u2019il prenne une belle coloration.&nbsp; Dans un saladier, m\u00e9langer les produits secs et ajouter petit \u00e0 petit les blancs&nbsp;d\u2019\u0153ufs. Ajouter ensuite le beurre noisette refroidi et filtr\u00e9.&nbsp; Verser la p\u00e2te \u00e0 financier dans un moule de 14 cm. Enfourner \u00e0 200\u00b0C pendant 17 minutes. D\u00e9posez le financier sur une grille. Pour le montage : Couler la ganache mont\u00e9e \u00e0 la vanille dans le moule en remontant sur les bords. D\u00e9poser le Namelaka Dulcey et d\u00e9poser un disque de croutillant pralin\u00e9 et recouvrir de ganache mont\u00e9e \u00e0 la vanille, puis d\u00e9poser le financier. Lisser l\u2019entremet avec un peu de mousse. 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":1401,"comment_status":"closed","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[46,56,83,107,161,9],"class_list":["post-1382","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entremets","tag-croustillant-praline","tag-dulcey","tag-financier","tag-ganache-montee-vanille","tag-namelaka-dulcey","tag-vanille"],"_links":{"self":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/1382","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=1382"}],"version-history":[{"count":6,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/1382\/revisions"}],"predecessor-version":[{"id":2455,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/1382\/revisions\/2455"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/media\/1401"}],"wp:attachment":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1382"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1382"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1382"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}