{"id":1717,"date":"2020-08-17T18:56:23","date_gmt":"2020-08-17T16:56:23","guid":{"rendered":"http:\/\/jepeuxpasjaipatisserie.ch\/?p=1717"},"modified":"2020-12-21T08:22:28","modified_gmt":"2020-12-21T07:22:28","slug":"%c2%a6-paris-brest-%c2%a6","status":"publish","type":"post","link":"https:\/\/jepeuxpasjaipatisserie.ch\/?p=1717","title":{"rendered":"\u00a6 Paris ~ Brest \u00a6"},"content":{"rendered":"\n<p class=\"has-background\" style=\"background-color:#e19e2c\">Comment faire plaisir \u00e0 l&rsquo;homme de ma vie&nbsp;<a href=\"https:\/\/www.instagram.com\/christophe.devers\/\"><span class=\"has-inline-color has-very-dark-gray-color\">@christophe.devers<\/span><\/a>&nbsp;&#8230; du chou, une cr\u00e8me pralin\u00e9 et une noisette de pralin\u00e9 ! Le tour est jou\u00e9 \ud83d\ude0d<br><br><\/p>\n\n\n\n<p class=\"has-text-align-center\">Pour un Paris-Brest ~ 10 personnes + quelques choux \ud83d\ude09<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#f7c878\"><strong><em>Pour le craquelin :<\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>100 gr de sucre cassonade&nbsp;<\/li><li>80 gr de beurre&nbsp;<\/li><li>100 gr de farine<\/li><\/ul>\n\n\n\n<p>Dans la cuve du robot mettre le sucre cassonade, la farine et le beurre afin d&rsquo;obtenir une p\u00e2te.<\/p>\n\n\n\n<p>\u00c9taler la p\u00e2te entre 2 feuilles de papier sulfuris\u00e9s sur environ 2 mm et r\u00e9servez au frais.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#f7c878\"><em><strong>Pour la p\u00e2te \u00e0 choux :<\/strong><\/em> <\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>125 gr de lait demi-\u00e9cr\u00e9m\u00e9<\/li><li>125 gr d&rsquo;eau<\/li><li>110 gr de beurre froid coup\u00e9 en morceaux<\/li><li>140 gr de farine<\/li><li>5 gr de sucre semoule<\/li><li>5 gr de sel fin<\/li><li>5 \u0153ufs entiers<\/li><\/ul>\n\n\n\n<p>Dans une casserole verser le lait, l&rsquo;eau et ajouter le beurre coup\u00e9 en morceaux puis porter \u00e0 \u00e9bullition.<\/p>\n\n\n\n<p>Verser la farine, le sel et le sucre en une seule fois. <\/p>\n\n\n\n<p>M\u00e9langer soigneusement, une p\u00e2te se forme. <\/p>\n\n\n\n<p>Continuer de m\u00e9langer \u00e0 feu moyen pendant 1 minute afin de dess\u00e9cher la p\u00e2te au maximum. <\/p>\n\n\n\n<p>Si la p\u00e2te est bien dess\u00e9ch\u00e9e les choux monteront correctement.<\/p>\n\n\n\n<p>Verser la p\u00e2te dans le robot et ajouter les \u0153ufs entiers un \u00e0 un. <\/p>\n\n\n\n<p>Vous obtenez une p\u00e2te souple.&nbsp;<\/p>\n\n\n\n<p>Sur la plaque du four dresser 10 choux de 4 cm. <\/p>\n\n\n\n<p>Disposer vos disques de craquelin de m\u00eame largeur sur vos choux.&nbsp;<\/p>\n\n\n\n<p>Enfourner \u00e0 170 \u00b0C pendant 45-50 minutes.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#f7c878\"><em><strong>Pour la cr\u00e8me au pralin\u00e9 :<\/strong><\/em> <\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>155 gr de lait demi-\u00e9cr\u00e9m\u00e9<\/li><li>2 jaunes d\u2019\u0153ufs<\/li><li>30 gr de sucre semoule<\/li><li>15 gr de ma\u00efzena<\/li><li>1 feuille de g\u00e9latine<\/li><li>80 gr de pralin\u00e9<\/li><li>70 gr de beurre doux<\/li><\/ul>\n\n\n\n<p>Dans une casserole portez le lait \u00e0 \u00e9bullition puis retirer aussit\u00f4t la casserole.&nbsp;<\/p>\n\n\n\n<p>Dans un saladier remuer les jaunes d\u2019\u0153ufs et le sucre jusqu&rsquo;\u00e0 ce que le m\u00e9lange blanchisse puis ajouter la ma\u00efzena.<\/p>\n\n\n\n<p>Verser la moiti\u00e9 du lait sur l&rsquo;appareil jaunes-sucre-ma\u00efzena et m\u00e9langer.<\/p>\n\n\n\n<p>Puis verser le tout dans la casserole contenant le reste du lait.<\/p>\n\n\n\n<p>Porter la cr\u00e8me \u00e0 \u00e9bullition sans cesser de remuer. <\/p>\n\n\n\n<p>Quand la cr\u00e8me est assez \u00e9paisse, retirer du feu.<\/p>\n\n\n\n<p>Ajouter \u00e0 la cr\u00e8me la feuille de g\u00e9latine pr\u00e9alablement essor\u00e9e, le pralin\u00e9 et le beurre et mixer le tout.<\/p>\n\n\n\n<p>R\u00e9server au frais pendant une heure. <\/p>\n\n\n\n<p>Puis la remettre dans le robot et battre \u00e0 vitesse moyenne pendant 3 minutes.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#f7c878\"><em><strong>Pour le montage : <\/strong><\/em><\/p>\n\n\n\n<p>Couper le chapeau de la couronne de choux, garnir d&rsquo;une premi\u00e8re couche de cr\u00e8me pralin\u00e9.<\/p>\n\n\n\n<p>D\u00e9poser un peu de pralin\u00e9 puis remettre une couche de cr\u00e8me pralin\u00e9.<\/p>\n\n\n\n<p>Replacer le chapeau et saupoudrer de sucre glace. <\/p>\n\n\n\n<p>R\u00e9server au frais au moins 1 heure 30.<\/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\/CD9lz-6JMPh\/?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\/CD9lz-6JMPh\/?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\">| Paris Brest \ud83e\udd24 Comment faire plaisir \u00e0 l&#39;homme de ma vie @christophe.devers &#8230; du chou, une cr\u00e8me pralin\u00e9 et une noisette de pralin\u00e9 ! Le tour est jou\u00e9 \ud83d\ude0d  #farvagny #instadessert #parisbrest #meilleurerecettedumonde #philippeconticini #praline #instagood<\/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=\"2020-08-16T19:43:44+00:00\">Aug 16, 2020 at 12:43pm PDT<\/time><\/p><\/div><\/blockquote><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script>\n<\/div><\/figure>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment faire plaisir \u00e0 l&rsquo;homme de ma vie&nbsp;@christophe.devers&nbsp;&#8230; du chou, une cr\u00e8me pralin\u00e9 et une noisette de pralin\u00e9 ! Le tour est jou\u00e9 \ud83d\ude0d Pour un Paris-Brest ~ 10 personnes + quelques choux \ud83d\ude09 Pour le craquelin : 100 gr de sucre cassonade&nbsp; 80 gr de beurre&nbsp; 100 gr de farine Dans la cuve du robot mettre le sucre cassonade, la farine et le beurre afin d&rsquo;obtenir une p\u00e2te. \u00c9taler la p\u00e2te entre 2 feuilles de papier sulfuris\u00e9s sur environ 2 mm et r\u00e9servez au frais. Pour la p\u00e2te \u00e0 choux : 125 gr de lait demi-\u00e9cr\u00e9m\u00e9 125 gr d&rsquo;eau 110 gr de beurre froid coup\u00e9 en morceaux 140 gr de farine 5 gr de sucre semoule 5 gr de sel fin 5 \u0153ufs entiers Dans une casserole verser le lait, l&rsquo;eau et ajouter le beurre coup\u00e9 en morceaux puis porter \u00e0 \u00e9bullition. Verser la farine, le sel et le sucre en une seule fois. M\u00e9langer soigneusement, une p\u00e2te se forme. Continuer de m\u00e9langer \u00e0 feu moyen pendant 1 minute afin de dess\u00e9cher la p\u00e2te au maximum. Si la p\u00e2te est bien dess\u00e9ch\u00e9e les choux monteront correctement. Verser la p\u00e2te dans le robot et ajouter les \u0153ufs entiers un \u00e0 un. Vous obtenez une p\u00e2te souple.&nbsp; Sur la plaque du four dresser 10 choux de 4 cm. Disposer vos disques de craquelin de m\u00eame largeur sur vos choux.&nbsp; Enfourner \u00e0 170 \u00b0C pendant 45-50 minutes. Pour la cr\u00e8me au pralin\u00e9 : 155 gr de lait demi-\u00e9cr\u00e9m\u00e9 2 jaunes d\u2019\u0153ufs 30 gr de sucre semoule 15 gr de ma\u00efzena 1 feuille de g\u00e9latine 80 gr de pralin\u00e9 70 gr de beurre doux Dans une casserole portez le lait \u00e0 \u00e9bullition puis retirer aussit\u00f4t la casserole.&nbsp; Dans un saladier remuer les jaunes d\u2019\u0153ufs et le sucre jusqu&rsquo;\u00e0 ce que le m\u00e9lange blanchisse puis ajouter la ma\u00efzena. Verser la moiti\u00e9 du lait sur l&rsquo;appareil jaunes-sucre-ma\u00efzena et m\u00e9langer. Puis verser le tout dans la casserole contenant le reste du lait. Porter la cr\u00e8me \u00e0 \u00e9bullition sans cesser de remuer. Quand la cr\u00e8me est assez \u00e9paisse, retirer du feu. Ajouter \u00e0 la cr\u00e8me la feuille de g\u00e9latine pr\u00e9alablement essor\u00e9e, le pralin\u00e9 et le beurre et mixer le tout. R\u00e9server au frais pendant une heure. Puis la remettre dans le robot et battre \u00e0 vitesse moyenne pendant 3 minutes. Pour le montage : Couper le chapeau de la couronne de choux, garnir d&rsquo;une premi\u00e8re couche de cr\u00e8me pralin\u00e9. D\u00e9poser un peu de pralin\u00e9 puis remettre une couche de cr\u00e8me pralin\u00e9. Replacer le chapeau et saupoudrer de sucre glace. R\u00e9server au frais au moins 1 heure 30. Bonne d\u00e9gustation !<\/p>\n","protected":false},"author":1,"featured_media":1718,"comment_status":"closed","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[185],"tags":[186],"class_list":["post-1717","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-les-grands-classiques","tag-paris-brest"],"_links":{"self":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/1717","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=1717"}],"version-history":[{"count":7,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/1717\/revisions"}],"predecessor-version":[{"id":2441,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/1717\/revisions\/2441"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/media\/1718"}],"wp:attachment":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1717"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1717"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}