{"id":2939,"date":"2021-02-10T09:45:19","date_gmt":"2021-02-10T08:45:19","guid":{"rendered":"http:\/\/jepeuxpasjaipatisserie.ch\/?p=2939"},"modified":"2021-02-10T09:45:19","modified_gmt":"2021-02-10T08:45:19","slug":"%c2%a6-gateau-nantais-%c2%a6","status":"publish","type":"post","link":"https:\/\/jepeuxpasjaipatisserie.ch\/?p=2939","title":{"rendered":"\u00a6 G\u00e2teau Nantais \u00a6"},"content":{"rendered":"\n<p class=\"has-drop-cap has-background\" style=\"background-color:#b4820f\">Petite douceur du week-end avec un petit air de galette \ud83e\udd34\ud83d\udc78 (amandes-rhum)<br><br><\/p>\n\n\n\n<p class=\"has-text-align-center\">Pour un moule \u00e0 cake ~ 25 cm<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#f5da90\"><strong><em>Pour la p\u00e2te \u00e0 g\u00e2teau nantais : <\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>120 gr de sucre<\/li><li>120 gr de beurre pommade<\/li><li>110 gr de poudre d&rsquo;amandes<\/li><li>40 gr de farine<\/li><li>3 oeufs<\/li><li>25 gr de rhum ambr\u00e9<\/li><\/ul>\n\n\n\n<p>Dans le bol du robot m\u00e9langer le beurre pommade avec le sucre et ajouter ensuite la poudre d&rsquo;amandes.<\/p>\n\n\n\n<p>Verser les oeufs et fouetter pour que le m\u00e9lange soit homog\u00e8ne. <\/p>\n\n\n\n<p>Verser le rhum ambr\u00e9 et ajouter la farine tamis\u00e9e et m\u00e9langer. <\/p>\n\n\n\n<p>Beurrer et fariner votre moule et enfourner dans un four \u00e0 180\u00b0C pendant 30 \u00e0 40 minutes. <\/p>\n\n\n\n<p>Bonne d\u00e9gustation !<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img fetchpriority=\"high\" decoding=\"async\" src=\"http:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2021\/02\/IMG_20210131_160449_910-819x1024.jpg\" alt=\"\" class=\"wp-image-2950\" width=\"395\" height=\"493\" srcset=\"https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2021\/02\/IMG_20210131_160449_910-819x1024.jpg 819w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2021\/02\/IMG_20210131_160449_910-240x300.jpg 240w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2021\/02\/IMG_20210131_160449_910-768x960.jpg 768w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2021\/02\/IMG_20210131_160449_910.jpg 1080w\" sizes=\"(max-width: 395px) 100vw, 395px\" \/><\/figure><\/div>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Petite douceur du week-end avec un petit air de galette \ud83e\udd34\ud83d\udc78 (amandes-rhum) Pour un moule \u00e0 cake ~ 25 cm Pour la p\u00e2te \u00e0 g\u00e2teau nantais : 120 gr de sucre 120 gr de beurre pommade 110 gr de poudre d&rsquo;amandes 40 gr de farine 3 oeufs 25 gr de rhum ambr\u00e9 Dans le bol du robot m\u00e9langer le beurre pommade avec le sucre et ajouter ensuite la poudre d&rsquo;amandes. Verser les oeufs et fouetter pour que le m\u00e9lange soit homog\u00e8ne. Verser le rhum ambr\u00e9 et ajouter la farine tamis\u00e9e et m\u00e9langer. Beurrer et fariner votre moule et enfourner dans un four \u00e0 180\u00b0C pendant 30 \u00e0 40 minutes. Bonne d\u00e9gustation !<\/p>\n","protected":false},"author":1,"featured_media":2952,"comment_status":"closed","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[58],"tags":[254],"class_list":["post-2939","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gouter","tag-gateau-nantais"],"_links":{"self":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/2939","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=2939"}],"version-history":[{"count":3,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/2939\/revisions"}],"predecessor-version":[{"id":2954,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/2939\/revisions\/2954"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/media\/2952"}],"wp:attachment":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2939"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2939"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2939"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}