{"id":1624,"date":"2020-08-11T09:15:45","date_gmt":"2020-08-11T07:15:45","guid":{"rendered":"http:\/\/jepeuxpasjaipatisserie.ch\/?p=1624"},"modified":"2024-01-11T20:52:03","modified_gmt":"2024-01-11T19:52:03","slug":"%c2%a6-vanille-mangue-%c2%a6","status":"publish","type":"post","link":"https:\/\/jepeuxpasjaipatisserie.ch\/?p=1624","title":{"rendered":"\u00a6 Vanille ~ Mangue \u00a6"},"content":{"rendered":"\n<p class=\"has-luminous-vivid-amber-background-color has-background\">Encore une belle commande pour les 1 an de Myriam \ud83d\ude0d. Merci&nbsp;<a href=\"https:\/\/www.instagram.com\/idiadia75\/\">@idiadia75<\/a>&nbsp;pour ton amiti\u00e9 et pour ta commande qui m&rsquo;a fait plus que plaisir !<br><\/p>\n\n\n\n<p class=\"has-text-align-center\">Pour un moule Galaxy de Pavoni ~ 18 cm<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#ffe293\"><em><strong>Pour la mousse ivoire \u00e0 la vanille :<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>116 gr de cr\u00e8me fleurette enti\u00e8re<\/li><li>1 gousse de vanille<\/li><li>116 gr de&nbsp;chocolat blanc<\/li><li>2,5 gr de&nbsp;g\u00e9latine<\/li><li>250 gr de cr\u00e8me liquide enti\u00e8re<\/li><\/ul>\n\n\n\n<p>R\u00e9hydrater la g\u00e9latine dans l\u2019eau froide.<\/p>\n\n\n\n<p>R\u00e9aliser une ganache : faire fondre le chocolat blanc au bain-marie pour qu\u2019il commence tout juste \u00e0 fondre.<\/p>\n\n\n\n<p>Faire chauffer la cr\u00e8me fleurette avec les graines et la gousse de vanille.<\/p>\n\n\n\n<p>Laisser infuser une dizaine de minutes \u00e0 couvert.<\/p>\n\n\n\n<p>Faire chauffer \u00e0 nouveau la cr\u00e8me puis, hors du feu, ajouter la g\u00e9latine bien \u00e9goutt\u00e9e.<\/p>\n\n\n\n<p>Verser la cr\u00e8me en 3 fois sur le chocolat blanc en \u00e9mulsionnant \u00e0 chaque fois. Le chocolat doit \u00eatre lisse et brillant.<\/p>\n\n\n\n<p>Fouetter la cr\u00e8me liquide enti\u00e8re mais ne la montez pas trop, elle doit \u00eatre mousseuse.<\/p>\n\n\n\n<p>Quand la ganache est redescendue \u00e0 30\u00b0C, incorporer d\u00e9licatement la cr\u00e8me mont\u00e9e puis r\u00e9server.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"730\" src=\"http:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/08\/20200809_201429-1024x730.jpg\" alt=\"\" class=\"wp-image-1653\" srcset=\"https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/08\/20200809_201429-1024x730.jpg 1024w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/08\/20200809_201429-300x214.jpg 300w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/08\/20200809_201429-768x547.jpg 768w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/08\/20200809_201429-1536x1094.jpg 1536w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/08\/20200809_201429-1140x812.jpg 1140w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/08\/20200809_201429.jpg 1826w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/div>\n\n\n\n<p class=\"has-background\" style=\"background-color:#ffe293\"><strong><em>Pour le cr\u00e9meux \u00e0 la mangue<\/em><\/strong><em><strong>&nbsp;: (\u00e0 faire la veille)<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>3 gr de g\u00e9latine<\/li><li>3 \u0153ufs<\/li><li>75 gr de sucre<\/li><li>150 gr de pur\u00e9e de mangue<\/li><li>100 gr de beurre<\/li><\/ul>\n\n\n\n<p>Hydrater la g\u00e9latine dans l\u2019eau froide.&nbsp;<\/p>\n\n\n\n<p>Chauffer la pur\u00e9e de passion dans une casserole.<\/p>\n\n\n\n<p>Mixer les \u0153ufs et le sucre sans faire blanchir le m\u00e9lange.<\/p>\n\n\n\n<p>Ajouter la pur\u00e9e chaude sur le m\u00e9lange et m\u00e9langer de suite.<\/p>\n\n\n\n<p>Remettre le tout sur feu moyen et chauffer jusqu\u2019\u00e0 82\u00b0C.<\/p>\n\n\n\n<p>Hors du feu, ajouter la g\u00e9latine essor\u00e9e.<\/p>\n\n\n\n<p>Laisser refroidir la cr\u00e8me jusqu\u2019\u00e0 40\u00b0C et ajouter le beurre froid en petits morceaux.<\/p>\n\n\n\n<p>Mixer \u00e0 l\u2019aide d\u2019un mixeur plongeant pour lisser le cr\u00e9meux.<\/p>\n\n\n\n<p>Couler dans un moule de 16 cm et placer au cong\u00e9lateur pour la nuit.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#ffe293\"><strong><em>Pour le financier&nbsp;<\/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 16 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:#ffe293\"><strong><em>Pour le montage :<\/em><\/strong><\/p>\n\n\n\n<p>Couler la mousse ivoire \u00e0 la vanille dans le moule en remontant sur les bords.<\/p>\n\n\n\n<p>D\u00e9poser le cr\u00e9meux mangue et recouvrir de mousse ivoire \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\/CDrcChPJKre\/?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\/CDrcChPJKre\/?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 ~ Mangue  Encore une belle commande pour les 1 an de Myriam \ud83d\ude0d. Merci @idiadia75 pour ton amiti\u00e9 et pour ta commande qui m&#39;a fait plus que plaisir !  ~ Mousse ivoire \u00e0 la vanille  ~ Cr\u00e9meux mangue ~ Financier  #faravgny #instadessert #lovefriends #mafolle\ud83d\udc93 #vanille #mangue #yenaplus<\/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=\"2020-08-09T18:32:00+00:00\">Aug 9, 2020 at 11:32am PDT<\/time><\/p><\/div><\/blockquote><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Encore une belle commande pour les 1 an de Myriam \ud83d\ude0d. Merci&nbsp;@idiadia75&nbsp;pour ton amiti\u00e9 et pour ta commande qui m&rsquo;a fait plus que plaisir ! Pour un moule Galaxy de Pavoni ~ 18 cm Pour la mousse ivoire \u00e0 la vanille : 116 gr de cr\u00e8me fleurette enti\u00e8re 1 gousse de vanille 116 gr de&nbsp;chocolat blanc 2,5 gr de&nbsp;g\u00e9latine 250 gr de cr\u00e8me liquide enti\u00e8re R\u00e9hydrater la g\u00e9latine dans l\u2019eau froide. R\u00e9aliser une ganache : faire fondre le chocolat blanc au bain-marie pour qu\u2019il commence tout juste \u00e0 fondre. Faire chauffer la cr\u00e8me fleurette avec les graines et la gousse de vanille. Laisser infuser une dizaine de minutes \u00e0 couvert. Faire chauffer \u00e0 nouveau la cr\u00e8me puis, hors du feu, ajouter la g\u00e9latine bien \u00e9goutt\u00e9e. Verser la cr\u00e8me en 3 fois sur le chocolat blanc en \u00e9mulsionnant \u00e0 chaque fois. Le chocolat doit \u00eatre lisse et brillant. Fouetter la cr\u00e8me liquide enti\u00e8re mais ne la montez pas trop, elle doit \u00eatre mousseuse. Quand la ganache est redescendue \u00e0 30\u00b0C, incorporer d\u00e9licatement la cr\u00e8me mont\u00e9e puis r\u00e9server. Pour le cr\u00e9meux \u00e0 la mangue&nbsp;: (\u00e0 faire la veille) 3 gr de g\u00e9latine 3 \u0153ufs 75 gr de sucre 150 gr de pur\u00e9e de mangue 100 gr de beurre Hydrater la g\u00e9latine dans l\u2019eau froide.&nbsp; Chauffer la pur\u00e9e de passion dans une casserole. Mixer les \u0153ufs et le sucre sans faire blanchir le m\u00e9lange. Ajouter la pur\u00e9e chaude sur le m\u00e9lange et m\u00e9langer de suite. Remettre le tout sur feu moyen et chauffer jusqu\u2019\u00e0 82\u00b0C. Hors du feu, ajouter la g\u00e9latine essor\u00e9e. Laisser refroidir la cr\u00e8me jusqu\u2019\u00e0 40\u00b0C et ajouter le beurre froid en petits morceaux. Mixer \u00e0 l\u2019aide d\u2019un mixeur plongeant pour lisser le cr\u00e9meux. Couler dans un moule de 16 cm et placer au cong\u00e9lateur pour la nuit. Pour le financier&nbsp;: 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 16 cm. Enfourner \u00e0 200\u00b0C pendant 17 minutes. D\u00e9posez le financier sur une grille. Pour le montage : Couler la mousse ivoire \u00e0 la vanille dans le moule en remontant sur les bords. D\u00e9poser le cr\u00e9meux mangue et recouvrir de mousse ivoire \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":1647,"comment_status":"closed","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[183,83,28,105,9],"class_list":["post-1624","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entremets","tag-cremeux-mangue","tag-financier","tag-mangue","tag-mousse-vanille","tag-vanille"],"_links":{"self":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/1624","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=1624"}],"version-history":[{"count":6,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/1624\/revisions"}],"predecessor-version":[{"id":2436,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/1624\/revisions\/2436"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/media\/1647"}],"wp:attachment":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1624"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1624"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1624"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}