{"id":650,"date":"2020-01-23T08:24:18","date_gmt":"2020-01-23T07:24:18","guid":{"rendered":"http:\/\/jepeuxpasjaipatisserie.ch\/?p=650"},"modified":"2020-12-21T08:29:25","modified_gmt":"2020-12-21T07:29:25","slug":"%c2%a6-chocolat-noir-70-saint-domingue-%c2%a6","status":"publish","type":"post","link":"https:\/\/jepeuxpasjaipatisserie.ch\/?p=650","title":{"rendered":"\u00a6 Chocolat noir 70 % Saint Domingue \u00a6"},"content":{"rendered":"\n<p class=\"has-background\" style=\"background-color:#9f9583\">Fort en chocolat, voici pour les amateurs un entremet au chocolat noir aux notes florales et fruit\u00e9es. <br><br><\/p>\n\n\n\n<p class=\"has-text-align-center\">Pour un moule Perla de Silikomart ~ 24 cm<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#e2ddd5\"><strong><em>Pour le biscuit moelleux au chocolat :<\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>33 gr de beurre<\/li><li>20 gr de chocolat noir&nbsp;<\/li><li>2 \u0153ufs<\/li><li>33 gr de miel <\/li><li>53 gr de sucre<\/li><li>33 gr de poudre d\u2019amandes<\/li><li>53 gr de farine<\/li><li>3 gr de levure chimique<\/li><li>10 gr de cacao en poudre non sucr\u00e9<\/li><li>53 gr de cr\u00e8me liquide <\/li><li>10 gr de rhum brun <\/li><\/ul>\n\n\n\n<p>Pr\u00e9chauffer votre four \u00e0 180\u00b0C chaleur tournante. <\/p>\n\n\n\n<p>Faire fondre le beurre et le chocolat \u00e0 feu doux. <\/p>\n\n\n\n<p>Fouette les \u0153ufs, le miel et le sucre. <\/p>\n\n\n\n<p>Ajouter la poudre d\u2019amandes, la farine, la levure chimique et la cacao tamis\u00e9, m\u00e9langer \u00e0 nouveau \u00e0 l\u2019aide de votre fouet jusqu\u2019\u00e0 obtenir une p\u00e2te homog\u00e8ne. <\/p>\n\n\n\n<p>Ajouter la cr\u00e8me liquide et le rhum. <\/p>\n\n\n\n<p>Terminer par le beurre et le chocolat fondu puis m\u00e9langer une derni\u00e8re fois. <\/p>\n\n\n\n<p>Couler a p\u00e2te dans un moule de 22 cm et enfourner pendant 10 minutes \u00e0 180\u00b0C. <\/p>\n\n\n\n<p>Laisser refroidir sur une grille.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#e2ddd5\"><strong><em>Pour le croustillant chocolat au gru\u00e9 :<\/em><\/strong><\/p>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>&nbsp;115 gr de chocolat noir 70 % Saint Domingue (Barry) <\/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 bain marie faire fondre le chocolat et ajouter le gru\u00e9 de cacao.&nbsp;<\/p>\n\n\n\n<p>Une fois le chocolat fondu ajouter les cr\u00eapes dentelles \u00e9miett\u00e9es et m\u00e9langer.<\/p>\n\n\n\n<p>\u00c9taler le croustillant sur une plaque et former un cercle de 22 cm.<\/p>\n\n\n\n<p>Mettre au r\u00e9frig\u00e9rateur afin que le croustillant fige.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#e2ddd5\"><em><strong>Pour la ganache au chocolat :<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>500 g de cr\u00e8me liquide<\/li><li>430 g de chocolat noir 70 % Saint Domingue (Barry)<\/li><li>22 g de miel<\/li><\/ul>\n\n\n\n<p>Mettre le chocolat dans un cul de poule.<\/p>\n\n\n\n<p>Faire chauffer la cr\u00e8me avec le miel. <\/p>\n\n\n\n<p>Verser en 3 fois sur le chocolat puis \u00e9mulsionner en remuant avec une maryse. <\/p>\n\n\n\n<p>Verser dans un pichet et mixer la ganache pendant 2 \u00e0 3 minutes \u00e0 l\u2019aide d\u2019un mixeur plongeant. Veiller \u00e0 ne pas incorporer d&rsquo;air. <\/p>\n\n\n\n<p>R\u00e9server au frais.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#e2ddd5\"><strong><em>Pour le montage : <\/em><\/strong><\/p>\n\n\n\n<p>Couler la mousse au chocolat noir dans le moule et faire remonter la mousse sur les bords.<\/p>\n\n\n\n<p>D\u00e9poser le croustillant chocolat et rajouter de la mousse.<\/p>\n\n\n\n<p>Terminer en d\u00e9posant le biscuit moelleux au chocolat et lisser la surface.<\/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 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\/B6q5cmonDN4\/?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\/B6q5cmonDN4\/?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 noir 70 % Saint Domingue | \ud83c\udf6b @silikomartprofessional  Moule Perla @cacaobarryofficial #chocolat<\/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=\"2019-12-29T20:47:11+00:00\">Dec 29, 2019 at 12:47pm PST<\/time><\/p><\/div><\/blockquote><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script>\n<\/div><\/figure>\n\n\n\n<p><br><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fort en chocolat, voici pour les amateurs un entremet au chocolat noir aux notes florales et fruit\u00e9es. Pour un moule Perla de Silikomart ~ 24 cm Pour le biscuit moelleux au chocolat : 33 gr de beurre 20 gr de chocolat noir&nbsp; 2 \u0153ufs 33 gr de miel 53 gr de sucre 33 gr de poudre d\u2019amandes 53 gr de farine 3 gr de levure chimique 10 gr de cacao en poudre non sucr\u00e9 53 gr de cr\u00e8me liquide 10 gr de rhum brun Pr\u00e9chauffer votre four \u00e0 180\u00b0C chaleur tournante. Faire fondre le beurre et le chocolat \u00e0 feu doux. Fouette les \u0153ufs, le miel et le sucre. Ajouter la poudre d\u2019amandes, la farine, la levure chimique et la cacao tamis\u00e9, m\u00e9langer \u00e0 nouveau \u00e0 l\u2019aide de votre fouet jusqu\u2019\u00e0 obtenir une p\u00e2te homog\u00e8ne. Ajouter la cr\u00e8me liquide et le rhum. Terminer par le beurre et le chocolat fondu puis m\u00e9langer une derni\u00e8re fois. Couler a p\u00e2te dans un moule de 22 cm et enfourner pendant 10 minutes \u00e0 180\u00b0C. Laisser refroidir sur une grille. Pour le croustillant chocolat au gru\u00e9 : &nbsp;115 gr de chocolat noir 70 % Saint Domingue (Barry) 40 gr de cr\u00eapes dentelles&nbsp; 7 gr de gru\u00e9 de cacao Dans un bain marie faire fondre le chocolat et ajouter le gru\u00e9 de cacao.&nbsp; Une fois le chocolat fondu ajouter les cr\u00eapes dentelles \u00e9miett\u00e9es et m\u00e9langer. \u00c9taler le croustillant sur une plaque et former un cercle de 22 cm. Mettre au r\u00e9frig\u00e9rateur afin que le croustillant fige. Pour la ganache au chocolat : 500 g de cr\u00e8me liquide 430 g de chocolat noir 70 % Saint Domingue (Barry) 22 g de miel Mettre le chocolat dans un cul de poule. Faire chauffer la cr\u00e8me avec le miel. Verser en 3 fois sur le chocolat puis \u00e9mulsionner en remuant avec une maryse. Verser dans un pichet et mixer la ganache pendant 2 \u00e0 3 minutes \u00e0 l\u2019aide d\u2019un mixeur plongeant. Veiller \u00e0 ne pas incorporer d&rsquo;air. R\u00e9server au frais. Pour le montage : Couler la mousse au chocolat noir dans le moule et faire remonter la mousse sur les bords. D\u00e9poser le croustillant chocolat et rajouter de la mousse. Terminer en d\u00e9posant le biscuit moelleux au chocolat et lisser la surface. 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":1021,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[154,12,51,112],"class_list":["post-650","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entremets","tag-biscuit-moelleux-chocolat","tag-chocolat","tag-croustillant-chocolat","tag-ganache-chocolat"],"_links":{"self":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/650","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=650"}],"version-history":[{"count":11,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/650\/revisions"}],"predecessor-version":[{"id":2491,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/650\/revisions\/2491"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/media\/1021"}],"wp:attachment":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}