{"id":580,"date":"2020-01-21T08:00:02","date_gmt":"2020-01-21T07:00:02","guid":{"rendered":"http:\/\/jepeuxpasjaipatisserie.ch\/?p=580"},"modified":"2020-12-21T08:32:14","modified_gmt":"2020-12-21T07:32:14","slug":"%c2%a6-trianon-%c2%a6","status":"publish","type":"post","link":"https:\/\/jepeuxpasjaipatisserie.ch\/?p=580","title":{"rendered":"\u00a6 Trianon \u00a6"},"content":{"rendered":"\n<p class=\"has-background\" style=\"background-color:#8e7246\">Du chocolat, du chocolat et encore du chocolat ! Pour les amateurs, celui-ci reste un incontournable.<br><br><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-text-align-center\">Pour un moule Symphony de Silikomart ~ 24 cm<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#e5d3b7\"><strong><em>Pour la dacquoise aux noisettes torr\u00e9fi\u00e9es :<\/em> <\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>20 gr de poudre de noisette<\/li><li>20 gr de sucre glace<\/li><li>6 gr de farine<\/li><li>35 gr de blanc d&rsquo;\u0153uf<\/li><li>15 gr de sucre en poudre&nbsp;<\/li><\/ul>\n\n\n\n<p>Torr\u00e9fier la poudre de noisette dans une petite po\u00eale, sur feu moyen jusqu\u2019\u00e0 ce qu\u2019elle brunisse. <\/p>\n\n\n\n<p>Pendant ce temps, pr\u00e9chauffer le four \u00e0 170\u00b0C. <\/p>\n\n\n\n<p>Dans un bol, m\u00e9langer la poudre de noisette torr\u00e9fi\u00e9e, le sucre glace et la farine. <\/p>\n\n\n\n<p>Dans un cul de poule, monter les blancs en neige et ajouter les 15 gr de sucre. <\/p>\n\n\n\n<p>Verser ensuite les poudres sur la meringue, les incorporer d\u00e9licatement. <\/p>\n\n\n\n<p>Pocher la dacquoise sur une feuille de papier sulfuris\u00e9 et enfourner pour 19 minutes. <\/p>\n\n\n\n<p>Laisser refroidir sur une grille.<br><em> <\/em><\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#e5d3b7\"><em><strong>Pour le croustillant pralin\u00e9 au gru\u00e9 :<\/strong><\/em><strong> <\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>&nbsp;115 gr de pralin\u00e9&nbsp;<\/li><li>40 gr de cr\u00eapes dentelles&nbsp;<\/li><li>7 gr de gru\u00e9 de cacao<\/li><\/ul>\n\n\n\n<p>Dans un r\u00e9cipient, m\u00e9langer la p\u00e2te pralin\u00e9 avec le gru\u00e9 de cacao.&nbsp;<\/p>\n\n\n\n<p>Ajouter les cr\u00eapes dentelles \u00e9miett\u00e9es et m\u00e9langer. <\/p>\n\n\n\n<p>\u00c9taler le croustillant sur la dacquoise. <\/p>\n\n\n\n<p>D\u00e9poser votre cercle sur une grille et metter le tout au cong\u00e9lateur, pendant au moins 2 heures. <br><\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#e5d3b7\"><em><strong>Pour la mousse au chocolat :<\/strong><\/em><strong> <\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>400 gr de cr\u00e8me liquide enti\u00e8re<\/li><li>80 gr de jaune d&rsquo;oeuf<\/li><li>120 gr d&rsquo;\u0153uf entier<\/li><li>110 gr de sucre en poudre<\/li><li>30 gr d&rsquo;eau min\u00e9rale<\/li><li>270 gr de chocolat noir<\/li><\/ul>\n\n\n\n<p>Monter en chantilly la cr\u00e8me liquide et mettre au frais. <\/p>\n\n\n\n<p>Faire fondre&nbsp;le chocolat noir et r\u00e9server. <\/p>\n\n\n\n<p>Pr\u00e9parer une p\u00e2te \u00e0 bombe. Pour ce faire, dans un bol, fouetter les jaunes et l\u2019\u0153uf entier au robot. L\u2019appareil doit devenir mousseux. Laisser tourner le robot sur vitesse moyenne.&nbsp;Dans une casserole, m\u00e9langer l&rsquo;eau et le sucre. Portez le tout \u00e0 \u00e9bullition. Quand le sirop arrive \u00e0 une temp\u00e9rature de 118\u00b0C, verser le directement dans la cuve du robot tout doucement et fouetter jusqu\u2019\u00e0 refroidissement total \u00e0 vitesse maximale. <\/p>\n\n\n\n<p>Ajouter ensuite le chocolat fondu et m\u00e9langer doucement. <\/p>\n\n\n\n<p>La pr\u00e9paration doit \u00eatre homog\u00e8ne et brillante. <\/p>\n\n\n\n<p>Sorter la chantilly et verser le m\u00e9lange. M\u00e9langer d\u00e9licatement. <br><\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#e5d3b7\"><em><strong>Pour le montage :<\/strong><\/em><\/p>\n\n\n\n<p>Dans le grand moule, couler la mousse et d\u00e9poser le croustillant et la dacquoise . <\/p>\n\n\n\n<p>Couler dans le petit moule le restant de mousse. <\/p>\n\n\n\n<p>Lisser le tout 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<p><\/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\/B6q9JvRnXkZ\/?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); 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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\/B6q9JvRnXkZ\/?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\">| Trianon | \ud83c\udf6b @silikomartprofessional Moule Symphony &amp; 3D bulles #trianon #chocolat  Recette @ladealeusedesucre<\/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=\"2019-12-29T21:19:34+00:00\">Dec 29, 2019 at 1:19pm PST<\/time><\/p><\/div><\/blockquote><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Du chocolat, du chocolat et encore du chocolat ! Pour les amateurs, celui-ci reste un incontournable. Pour un moule Symphony de Silikomart ~ 24 cm Pour la dacquoise aux noisettes torr\u00e9fi\u00e9es : 20 gr de poudre de noisette 20 gr de sucre glace 6 gr de farine 35 gr de blanc d&rsquo;\u0153uf 15 gr de sucre en poudre&nbsp; Torr\u00e9fier la poudre de noisette dans une petite po\u00eale, sur feu moyen jusqu\u2019\u00e0 ce qu\u2019elle brunisse. Pendant ce temps, pr\u00e9chauffer le four \u00e0 170\u00b0C. Dans un bol, m\u00e9langer la poudre de noisette torr\u00e9fi\u00e9e, le sucre glace et la farine. Dans un cul de poule, monter les blancs en neige et ajouter les 15 gr de sucre. Verser ensuite les poudres sur la meringue, les incorporer d\u00e9licatement. Pocher la dacquoise sur une feuille de papier sulfuris\u00e9 et enfourner pour 19 minutes. Laisser refroidir sur une grille. Pour le croustillant pralin\u00e9 au gru\u00e9 : &nbsp;115 gr de pralin\u00e9&nbsp; 40 gr de cr\u00eapes dentelles&nbsp; 7 gr de gru\u00e9 de cacao Dans un r\u00e9cipient, m\u00e9langer la p\u00e2te pralin\u00e9 avec le gru\u00e9 de cacao.&nbsp; Ajouter les cr\u00eapes dentelles \u00e9miett\u00e9es et m\u00e9langer. \u00c9taler le croustillant sur la dacquoise. D\u00e9poser votre cercle sur une grille et metter le tout au cong\u00e9lateur, pendant au moins 2 heures. Pour la mousse au chocolat : 400 gr de cr\u00e8me liquide enti\u00e8re 80 gr de jaune d&rsquo;oeuf 120 gr d&rsquo;\u0153uf entier 110 gr de sucre en poudre 30 gr d&rsquo;eau min\u00e9rale 270 gr de chocolat noir Monter en chantilly la cr\u00e8me liquide et mettre au frais. Faire fondre&nbsp;le chocolat noir et r\u00e9server. Pr\u00e9parer une p\u00e2te \u00e0 bombe. Pour ce faire, dans un bol, fouetter les jaunes et l\u2019\u0153uf entier au robot. L\u2019appareil doit devenir mousseux. Laisser tourner le robot sur vitesse moyenne.&nbsp;Dans une casserole, m\u00e9langer l&rsquo;eau et le sucre. Portez le tout \u00e0 \u00e9bullition. Quand le sirop arrive \u00e0 une temp\u00e9rature de 118\u00b0C, verser le directement dans la cuve du robot tout doucement et fouetter jusqu\u2019\u00e0 refroidissement total \u00e0 vitesse maximale. Ajouter ensuite le chocolat fondu et m\u00e9langer doucement. La pr\u00e9paration doit \u00eatre homog\u00e8ne et brillante. Sorter la chantilly et verser le m\u00e9lange. M\u00e9langer d\u00e9licatement. Pour le montage : Dans le grand moule, couler la mousse et d\u00e9poser le croustillant et la dacquoise . Couler dans le petit moule le restant de mousse. Lisser le tout 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":77,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[12,46,91,110],"class_list":["post-580","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entremets","tag-chocolat","tag-croustillant-praline","tag-dacquoise-noisette","tag-mousse-chocolat"],"_links":{"self":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/580","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=580"}],"version-history":[{"count":5,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/580\/revisions"}],"predecessor-version":[{"id":2518,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/580\/revisions\/2518"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/media\/77"}],"wp:attachment":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=580"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=580"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}