{"id":2069,"date":"2020-09-30T08:36:58","date_gmt":"2020-09-30T06:36:58","guid":{"rendered":"http:\/\/jepeuxpasjaipatisserie.ch\/?p=2069"},"modified":"2020-12-21T08:19:35","modified_gmt":"2020-12-21T07:19:35","slug":"%c2%a6-chocolat-fruits-rouges-%c2%a6","status":"publish","type":"post","link":"https:\/\/jepeuxpasjaipatisserie.ch\/?p=2069","title":{"rendered":"\u00a6 Chocolat ~ Fruits rouges \u00a6"},"content":{"rendered":"\n<p class=\"has-background\" style=\"background-color:#967651\">\ud83c\udf52\ud83c\udf53 Pour une belle jeune fille qui f\u00eate sa confirmation \ud83d\udd6f <a href=\"https:\/\/www.instagram.com\/axlxixs\/\"><span class=\"has-inline-color has-very-dark-gray-color\">@axlxixs<\/span><\/a><br><br><\/p>\n\n\n\n<p class=\"has-text-align-center\">Pour un moule Bolle de Silikomart ~ 22 cm<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#cdb191\"><strong><em>Pour la mousse au chocolat Cara\u00efbe :<\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>40 gr d\u2019\u0153uf entier<\/li><li>20 gr de sucre<\/li><li>5 gr d\u2019eau<\/li><li>100 gr de chocolat Cara\u00efbe Valrh\u00f4na<\/li><li>140 gr de cr\u00e8me liquide enti\u00e8re<\/li><\/ul>\n\n\n\n<p>Monter la cr\u00e8me liquide bien froide en chantilly et r\u00e9server au frigo.<\/p>\n\n\n\n<p>Faire fondre le chocolat au micro-ondes ou bain-marie.<\/p>\n\n\n\n<p>Fouetter les \u0153ufs au batteur.<\/p>\n\n\n\n<p>Porter le sucre et l\u2019eau \u00e0 \u00e9bullition et cuire \u00e0 118\u00b0C.<\/p>\n\n\n\n<p>Verser sur les \u0153ufs et continuez de fouetter jusqu\u2019\u00e0 ce que le m\u00e9lange soit froid et forme un ruban.<\/p>\n\n\n\n<p>Incorporer le chocolat fondu \u00e0 la p\u00e2te \u00e0 bombe (c\u2019est \u00e0 dire le m\u00e9lange \u0153ufs-sucre cuit), puis la cr\u00e8me mont\u00e9e.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#cdb191\"><strong><em>Pour le cr\u00e9meux aux fruits rouges : (\u00e0 faire la veille)<\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>75 gr de pur\u00e9e de fruits rouges&nbsp;<\/li><li>75 gr d\u2019\u0153ufs&nbsp;<\/li><li>1 gr de g\u00e9latine<\/li><li>75 gr de sucre&nbsp;<\/li><li>90 gr de beurre&nbsp;<\/li><\/ul>\n\n\n\n<p>Mettre la g\u00e9latine \u00e0 ramollir dans de l\u2019eau froide.<\/p>\n\n\n\n<p>Dans une casserole, faire chauffer la pur\u00e9e de fruits rouges.<\/p>\n\n\n\n<p>Dans un cul de poule, blanchir les \u0153ufs avec le sucre puis verser la pur\u00e9e de fruits rouges sur cet appareil et remuer vivement.<\/p>\n\n\n\n<p>Remettre le tout dans la casserole, et continuer la cuisson jusqu\u2019\u00e0 atteindre 85\u00b0C.<\/p>\n\n\n\n<p>Hors du feu, ajouter la g\u00e9latine et m\u00e9langer.<\/p>\n\n\n\n<p>Lorsque le cr\u00e9meux atteint 35\u00b0C, ajouter le beurre froid coup\u00e9 en morceaux et mixer, \u00e0 l\u2019aide d\u2019un mixeur plongeant.<\/p>\n\n\n\n<p>Verser cette pr\u00e9paration dans un cercle de 18 cm de diam\u00e8tre, placez au cong\u00e9lateur pour la nuit.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#cdb191\"><strong><em>Pour le croustillant chocolat<\/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 chocolat Guanaja Valrh\u00f4na<\/li><li>100 gr de cr\u00eapes dentelles<\/li><\/ul>\n\n\n\n<p>Faire fondre doucement le chocolat et ajouter les cr\u00eapes dentelles sans trop les \u00e9craser.<\/p>\n\n\n\n<p>Couler dans un moule \u00e0 insert de 18 cm et placer au cong\u00e9lateur pour la nuit.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#cdb191\"><strong><em>Pour le financier chocolat&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 chocolat en poudre 100%<\/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 18 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:#cdb191\"><em><strong>Pour le montage : <\/strong><\/em><\/p>\n\n\n\n<p>Couler la mousse au chocolat Cara\u00efbe dans le moule en remontant sur les bords.<\/p>\n\n\n\n<p>Placer le cr\u00e9meux de fruits rouges puis le croustillant chocolat (j&rsquo;ai rajouter des framboises sur le pourtour pour donner un go\u00fbt plus fruit\u00e9) puis rajouter de la mousse au chocolat.<\/p>\n\n\n\n<p>D\u00e9poser le financier au chocolat.<\/p>\n\n\n\n<p>Lisser la surface avec un peu de mousse 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 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\/CFqvxXhpBoe\/?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 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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\/CFqvxXhpBoe\/?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\">| Chocolat ~ Fruits Rouges \ud83c\udf52\ud83c\udf53 Pour une belle jeune fille qui f\u00eate sa confirmation \ud83d\udd6f@axlxixs  ~ Mousse chocolat cara\u00efbe Valrh\u00f4na  ~ Cr\u00e9meux fruits rouges  ~ Croustillant chocolat et framboises ~ Financier  chocolat  #chocolatcaraibe #fruitsrouges #instadessert #farvagny #financier #instagood #confirmation<\/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=\"2020-09-28T05:07:59+00:00\">Sep 27, 2020 at 10:07pm PDT<\/time><\/p><\/div><\/blockquote><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>\ud83c\udf52\ud83c\udf53 Pour une belle jeune fille qui f\u00eate sa confirmation \ud83d\udd6f @axlxixs Pour un moule Bolle de Silikomart ~ 22 cm Pour la mousse au chocolat Cara\u00efbe : 40 gr d\u2019\u0153uf entier 20 gr de sucre 5 gr d\u2019eau 100 gr de chocolat Cara\u00efbe Valrh\u00f4na 140 gr de cr\u00e8me liquide enti\u00e8re Monter la cr\u00e8me liquide bien froide en chantilly et r\u00e9server au frigo. Faire fondre le chocolat au micro-ondes ou bain-marie. Fouetter les \u0153ufs au batteur. Porter le sucre et l\u2019eau \u00e0 \u00e9bullition et cuire \u00e0 118\u00b0C. Verser sur les \u0153ufs et continuez de fouetter jusqu\u2019\u00e0 ce que le m\u00e9lange soit froid et forme un ruban. Incorporer le chocolat fondu \u00e0 la p\u00e2te \u00e0 bombe (c\u2019est \u00e0 dire le m\u00e9lange \u0153ufs-sucre cuit), puis la cr\u00e8me mont\u00e9e. Pour le cr\u00e9meux aux fruits rouges : (\u00e0 faire la veille) 75 gr de pur\u00e9e de fruits rouges&nbsp; 75 gr d\u2019\u0153ufs&nbsp; 1 gr de g\u00e9latine 75 gr de sucre&nbsp; 90 gr de beurre&nbsp; Mettre la g\u00e9latine \u00e0 ramollir dans de l\u2019eau froide. Dans une casserole, faire chauffer la pur\u00e9e de fruits rouges. Dans un cul de poule, blanchir les \u0153ufs avec le sucre puis verser la pur\u00e9e de fruits rouges sur cet appareil et remuer vivement. Remettre le tout dans la casserole, et continuer la cuisson jusqu\u2019\u00e0 atteindre 85\u00b0C. Hors du feu, ajouter la g\u00e9latine et m\u00e9langer. Lorsque le cr\u00e9meux atteint 35\u00b0C, ajouter le beurre froid coup\u00e9 en morceaux et mixer, \u00e0 l\u2019aide d\u2019un mixeur plongeant. Verser cette pr\u00e9paration dans un cercle de 18 cm de diam\u00e8tre, placez au cong\u00e9lateur pour la nuit. Pour le croustillant chocolat&nbsp;: (\u00e0 faire la veille) 150 gr de chocolat Guanaja Valrh\u00f4na 100 gr de cr\u00eapes dentelles Faire fondre doucement le chocolat et ajouter les cr\u00eapes dentelles sans trop les \u00e9craser. Couler dans un moule \u00e0 insert de 18 cm et placer au cong\u00e9lateur pour la nuit. Pour le financier chocolat&nbsp;: 60 gr de beurre 25 gr de farine 75 gr de chocolat en poudre 100% 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 18 cm. Enfourner \u00e0 200\u00b0C pendant 17 minutes. D\u00e9posez le financier sur une grille. Pour le montage : Couler la mousse au chocolat Cara\u00efbe dans le moule en remontant sur les bords. Placer le cr\u00e9meux de fruits rouges puis le croustillant chocolat (j&rsquo;ai rajouter des framboises sur le pourtour pour donner un go\u00fbt plus fruit\u00e9) puis rajouter de la mousse au chocolat. D\u00e9poser le financier au chocolat. Lisser la surface avec un peu de mousse 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":2070,"comment_status":"closed","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[12,196,197,51,198],"class_list":["post-2069","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entremets","tag-chocolat","tag-chocolat-caraibe","tag-cremeux-fruits-rouges","tag-croustillant-chocolat","tag-financier-chocolat"],"_links":{"self":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/2069","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=2069"}],"version-history":[{"count":3,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/2069\/revisions"}],"predecessor-version":[{"id":2426,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/2069\/revisions\/2426"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/media\/2070"}],"wp:attachment":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2069"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2069"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2069"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}