{"id":2087,"date":"2020-10-08T11:23:55","date_gmt":"2020-10-08T09:23:55","guid":{"rendered":"http:\/\/jepeuxpasjaipatisserie.ch\/?p=2087"},"modified":"2020-12-21T08:19:45","modified_gmt":"2020-12-21T07:19:45","slug":"%c2%a6-passion-%c2%a6","status":"publish","type":"post","link":"https:\/\/jepeuxpasjaipatisserie.ch\/?p=2087","title":{"rendered":"\u00a6 Passion \u00a6"},"content":{"rendered":"\n<p class=\"has-background\" style=\"background-color:#ef9ac6\">\ud83c\udf89 un bel entremets girly pour f\u00eater 13 ans !<br><br><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:#f7cde3\"><strong><em>Pour la mousse passion&nbsp;:<\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>250 gr de pur\u00e9e de passion&nbsp;<\/li><li>50 gr de sucre&nbsp;<\/li><li>6 gr de g\u00e9latine + 30 gr d\u2019eau froide&nbsp;<\/li><li>250 gr de cr\u00e8me liquide enti\u00e8re&nbsp;<\/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 la pur\u00e9e de passion&nbsp;avec le sucre et ajouter la g\u00e9latine hydrat\u00e9e et essor\u00e9e.<\/p>\n\n\n\n<p>Monter la cr\u00e8me liquide en cr\u00e8me chantilly, puis quand le m\u00e9lange pr\u00e9c\u00e9dent atteint 33\u00b0C, ajoutez la cr\u00e8me fouett\u00e9e.<\/p>\n\n\n\n<p>R\u00e9server au frais.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#f7cde3\"><em><strong>Pour la gel\u00e9e de passion : (\u00e0 faire la veille)<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>200 gr de pur\u00e9e de passion<\/li><li>10 gr de jus de citron vert<\/li><li>3,5 gr de g\u00e9latine en feuilles<\/li><\/ul>\n\n\n\n<p>Faire ramollir la g\u00e9latine dans de l\u2019eau froide.<\/p>\n\n\n\n<p>Dans une casserole, faire chauffer la pur\u00e9e de passion et le jus de citron vert puis ajouter la g\u00e9latine bien \u00e9goutt\u00e9e.<\/p>\n\n\n\n<p>Verser dans un moule de 16 cm de c\u00f4t\u00e9 et placer au cong\u00e9lateur pour la nuit.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#f7cde3\"><em><strong>Pour le biscuit madeleine  :<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>40&nbsp;gr&nbsp;d\u2019\u0153ufs<\/li><li>20&nbsp;gr&nbsp;de sucre glace<\/li><li>40&nbsp;gr&nbsp;de farine<\/li><li>0,6&nbsp;gr de&nbsp;fleur de sel<\/li><li>1,7&nbsp;gr de&nbsp;levure chimique<\/li><li>33&nbsp;gr de&nbsp;beurre<\/li><\/ul>\n\n\n\n<p>Faire fondre le beurre et laisser ti\u00e9dir.<\/p>\n\n\n\n<p>Dans un batteur muni du fouet, monter les \u0153ufs avec le sucre pendant 1 \u00e0 2 min.<\/p>\n\n\n\n<p>Ajouter les poudres en pluie au m\u00e9lange \u0153ufs\/sucre et incorporer d\u00e9licatement \u00e0 la maryse. Ajouter le m\u00e9lange beurre+miel ti\u00e8de.<\/p>\n\n\n\n<p>Pocher la p\u00e2te dans un cercle de 16 cm sur une fine \u00e9paisseur (1 cm maximum)<\/p>\n\n\n\n<p>Cuire \u00e0 150\u00b0C pendant 13-15 min environ.<\/p>\n\n\n\n<p>Laisser refroidir et r\u00e9server.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#f7cde3\"><strong><em>Pour le montage :<\/em><\/strong><\/p>\n\n\n\n<p>Couler la mousse \u00e0 la mousse passion dans le moule en remontant sur les bords.<\/p>\n\n\n\n<p>D\u00e9poser la gel\u00e9e de passion et recouvrir de mousse passion, puis d\u00e9poser le biscuit madeleine (pour cet entremets j&rsquo;ai d\u00e9pos\u00e9 une fine couche de curd \u00e0 la passion)<\/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 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\/CF6x4w-JBLk\/?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\/CF6x4w-JBLk\/?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\">| Passion  \ud83c\udf89 un bel entremet girly pour f\u00eater 13 ans !  ~ Mousse passion  ~ Gel\u00e9e de passion ~ Passion curd ~ Biscuit madeleine #farvagny #passion #curdpassion #biscuitmadeleine #toutpassion #geleepassion #instadessert #instagood #happybirthday\ud83c\udf88<\/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=\"2020-10-04T10:34:19+00:00\">Oct 4, 2020 at 3:34am PDT<\/time><\/p><\/div><\/blockquote><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>\ud83c\udf89 un bel entremets girly pour f\u00eater 13 ans ! Pour un moule Galaxy de Pavoni ~ 18 cm Pour la mousse passion&nbsp;: 250 gr de pur\u00e9e de passion&nbsp; 50 gr de sucre&nbsp; 6 gr de g\u00e9latine + 30 gr d\u2019eau froide&nbsp; 250 gr de cr\u00e8me liquide enti\u00e8re&nbsp; Faire ramollir la g\u00e9latine dans de l\u2019eau froide. Faire chauffer la pur\u00e9e de passion&nbsp;avec le sucre et ajouter la g\u00e9latine hydrat\u00e9e et essor\u00e9e. Monter la cr\u00e8me liquide en cr\u00e8me chantilly, puis quand le m\u00e9lange pr\u00e9c\u00e9dent atteint 33\u00b0C, ajoutez la cr\u00e8me fouett\u00e9e. R\u00e9server au frais. Pour la gel\u00e9e de passion : (\u00e0 faire la veille) 200 gr de pur\u00e9e de passion 10 gr de jus de citron vert 3,5 gr de g\u00e9latine en feuilles Faire ramollir la g\u00e9latine dans de l\u2019eau froide. Dans une casserole, faire chauffer la pur\u00e9e de passion et le jus de citron vert puis ajouter la g\u00e9latine bien \u00e9goutt\u00e9e. Verser dans un moule de 16 cm de c\u00f4t\u00e9 et placer au cong\u00e9lateur pour la nuit. Pour le biscuit madeleine : 40&nbsp;gr&nbsp;d\u2019\u0153ufs 20&nbsp;gr&nbsp;de sucre glace 40&nbsp;gr&nbsp;de farine 0,6&nbsp;gr de&nbsp;fleur de sel 1,7&nbsp;gr de&nbsp;levure chimique 33&nbsp;gr de&nbsp;beurre Faire fondre le beurre et laisser ti\u00e9dir. Dans un batteur muni du fouet, monter les \u0153ufs avec le sucre pendant 1 \u00e0 2 min. Ajouter les poudres en pluie au m\u00e9lange \u0153ufs\/sucre et incorporer d\u00e9licatement \u00e0 la maryse. Ajouter le m\u00e9lange beurre+miel ti\u00e8de. Pocher la p\u00e2te dans un cercle de 16 cm sur une fine \u00e9paisseur (1 cm maximum) Cuire \u00e0 150\u00b0C pendant 13-15 min environ. Laisser refroidir et r\u00e9server. Pour le montage : Couler la mousse \u00e0 la mousse passion dans le moule en remontant sur les bords. D\u00e9poser la gel\u00e9e de passion et recouvrir de mousse passion, puis d\u00e9poser le biscuit madeleine (pour cet entremets j&rsquo;ai d\u00e9pos\u00e9 une fine couche de curd \u00e0 la passion) 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":2080,"comment_status":"closed","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[77,163,90,29],"class_list":["post-2087","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entremets","tag-biscuit-madeleine","tag-gelee-passion","tag-mousse-passion","tag-passion"],"_links":{"self":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/2087","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=2087"}],"version-history":[{"count":3,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/2087\/revisions"}],"predecessor-version":[{"id":2428,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/2087\/revisions\/2428"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/media\/2080"}],"wp:attachment":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2087"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2087"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2087"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}