{"id":2079,"date":"2020-10-08T11:13:22","date_gmt":"2020-10-08T09:13:22","guid":{"rendered":"http:\/\/jepeuxpasjaipatisserie.ch\/?p=2079"},"modified":"2020-12-21T08:19:40","modified_gmt":"2020-12-21T07:19:40","slug":"%c2%a6-chocolat-praline-%c2%a6","status":"publish","type":"post","link":"https:\/\/jepeuxpasjaipatisserie.ch\/?p=2079","title":{"rendered":"\u00a6 Chocolat ~ Pralin\u00e9 \u00a6"},"content":{"rendered":"\n<p class=\"has-background\" style=\"background-color:#cb9e5a\">\ud83c\udf88 13 ans ! Tout en gourmandise avec ce super chocolat cara\u00efbe&#8230; une pure merveille !<br><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:#efcd9a\"><strong><em>Pour la mousse 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:#efcd9a\"><em><strong>Pour le cr\u00e9meux 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\u2019oeufs<\/li><li>30 gr de sucre en poudre<\/li><li>10 gr de farine<\/li><li>100 gr de pralin\u00e9 (la recette&nbsp;<a href=\"http:\/\/jepeuxpasjaipatisserie.ch\/?p=736\">ici<\/a>)<\/li><li>60 gr de beurre doux<\/li><\/ul>\n\n\n\n<p>Porter le lait \u00e0 \u00e9bullition dans une petite casserole.<\/p>\n\n\n\n<p>En attendant, fouetter les jaunes d\u2019oeufs avec le sucre et la farine.<\/p>\n\n\n\n<p>Verser le lait bouillant sur le m\u00e9lange puis remettre le tout sur feu moyen en remuant sans cesse jusqu\u2019\u00e0 atteindre environ 84\u00b0C, la pr\u00e9paration doit napper la cuill\u00e8re comme une cr\u00e8me anglaise mais ne doit pas trop \u00e9paissir.<\/p>\n\n\n\n<p>Ajouter hors du feu le pralin\u00e9.<\/p>\n\n\n\n<p>R\u00e9server le cr\u00e9meux \u00e0 temp\u00e9rature ambiante jusqu\u2019\u00e0 ce qu\u2019il atteigne 35-40\u00b0C.<\/p>\n\n\n\n<p>Ajouter le beurre froid coup\u00e9 en d\u00e8s.<\/p>\n\n\n\n<p>M\u00e9langer \u00e0 l\u2019aide d\u2019un mixeur plongeant.<\/p>\n\n\n\n<p>Verser le cr\u00e9meux dans un moule \u00e0 insert et placer au cong\u00e9lateur pour la nuit.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#efcd9a\"><em><strong>Pour le caramel vanill\u00e9 du Mexique :<\/strong><\/em> <\/p>\n\n\n\n<p>La recette est <a href=\"http:\/\/jepeuxpasjaipatisserie.ch\/?p=2043\">ici<\/a><\/p>\n\n\n\n<p>Pocher dans un moule \u00e0 insert une fine couche de caramel vanill\u00e9, puis placer le tout au cong\u00e9lateur pour la nuit.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#efcd9a\"><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:#efcd9a\"><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 pralin\u00e9 puis rajouter de la mousse au chocolat.<\/p>\n\n\n\n<p>D\u00e9poser le disque de caramel vanill\u00e9 et 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 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\/CF6wzjzpibm\/?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\/CF6wzjzpibm\/?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 ~ Pralin\u00e9  \ud83c\udf88 13 ans ! Tout en gourmandise avec ce super chocolat cara\u00efbe&#8230; une pure merveille ! ~ Mousse chocolat cara\u00efbe  ~ Cr\u00e9meux pralin\u00e9  ~ Caramel vanill\u00e9 du Mexique  ~ Financier chocolat  #farvagny #chocolatcaraibe #caramel #financierchocolat #instadessert #gourmandise #instagood #pralin\u00e9<\/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=\"2020-10-04T10:24:52+00:00\">Oct 4, 2020 at 3:24am PDT<\/time><\/p><\/div><\/blockquote><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>\ud83c\udf88 13 ans ! Tout en gourmandise avec ce super chocolat cara\u00efbe&#8230; une pure merveille ! Pour un moule Bolle de Silikomart ~ 22 cm Pour la mousse 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 pralin\u00e9 : 155 gr de lait demi-\u00e9cr\u00e9m\u00e9 2 jaunes d\u2019oeufs 30 gr de sucre en poudre 10 gr de farine 100 gr de pralin\u00e9 (la recette&nbsp;ici) 60 gr de beurre doux Porter le lait \u00e0 \u00e9bullition dans une petite casserole. En attendant, fouetter les jaunes d\u2019oeufs avec le sucre et la farine. Verser le lait bouillant sur le m\u00e9lange puis remettre le tout sur feu moyen en remuant sans cesse jusqu\u2019\u00e0 atteindre environ 84\u00b0C, la pr\u00e9paration doit napper la cuill\u00e8re comme une cr\u00e8me anglaise mais ne doit pas trop \u00e9paissir. Ajouter hors du feu le pralin\u00e9. R\u00e9server le cr\u00e9meux \u00e0 temp\u00e9rature ambiante jusqu\u2019\u00e0 ce qu\u2019il atteigne 35-40\u00b0C. Ajouter le beurre froid coup\u00e9 en d\u00e8s. M\u00e9langer \u00e0 l\u2019aide d\u2019un mixeur plongeant. Verser le cr\u00e9meux dans un moule \u00e0 insert et placer au cong\u00e9lateur pour la nuit. Pour le caramel vanill\u00e9 du Mexique : La recette est ici Pocher dans un moule \u00e0 insert une fine couche de caramel vanill\u00e9, puis placer le tout 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 pralin\u00e9 puis rajouter de la mousse au chocolat. D\u00e9poser le disque de caramel vanill\u00e9 et 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":2082,"comment_status":"closed","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[195,196,194,198,199,49],"class_list":["post-2079","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entremets","tag-caramel-vanille","tag-chocolat-caraibe","tag-cremeux-praline","tag-financier-chocolat","tag-mousse-chocolat-caraibe","tag-praline-2"],"_links":{"self":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/2079","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=2079"}],"version-history":[{"count":2,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/2079\/revisions"}],"predecessor-version":[{"id":2427,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/2079\/revisions\/2427"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/media\/2082"}],"wp:attachment":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2079"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2079"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2079"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}