{"id":664,"date":"2020-01-23T08:49:11","date_gmt":"2020-01-23T07:49:11","guid":{"rendered":"http:\/\/jepeuxpasjaipatisserie.ch\/?p=664"},"modified":"2020-12-21T08:29:30","modified_gmt":"2020-12-21T07:29:30","slug":"%c2%a6-glacage-chocolat-noir-%c2%a6","status":"publish","type":"post","link":"https:\/\/jepeuxpasjaipatisserie.ch\/?p=664","title":{"rendered":"\u00a6 Gla\u00e7age chocolat noir \u00a6"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<p class=\"has-drop-cap has-background\" style=\"background-color:#ffe1fa\">Je tiens cette recette du fameux livre FAUCHON de Christophe Adam. La recette est tr\u00e8s simple et le r\u00e9sultat est splendide voir ma b\u00fbche <a href=\"http:\/\/jepeuxpasjaipatisserie.ch\/?p=209\">\u00a6 Chocolat ~ Vanille \u00a6<\/a><br><br><br><br><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#efedef\"><strong><em>Pour le gla\u00e7age : <\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>40 gr d&rsquo;eau<\/li><li>100 gr de sucre semoule<\/li><li>35 gr de poudre de cacao non sucr\u00e9<\/li><li>70 gr de cr\u00e8me liquide<\/li><li>4 gr de g\u00e9latine en feuille<\/li><\/ul>\n\n\n\n<p>Mettre la g\u00e9latine \u00e0 tremper dans un bol d&rsquo;eau bien froide.<\/p>\n\n\n\n<p>R\u00e9aliser un sirop en faisant bouillir l&rsquo;eau et le sucre.<\/p>\n\n\n\n<p>Hors du feu, ajouter la poudre de cacao.<\/p>\n\n\n\n<p>Faire bouillir la cr\u00e8me, puis ajouter la g\u00e9latine ramollie et essor\u00e9e. <\/p>\n\n\n\n<p>M\u00e9langer le tout jusqu&rsquo;\u00e0 obtenir une pr\u00e9paration homog\u00e8ne.<\/p>\n\n\n\n<p>Laisser le gla\u00e7age redescendre \u00e0 une temp\u00e9rature de 38\u00b0C et couler sur l&rsquo;entremet. <\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"http:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/20200123_103528-1024x576.jpg\" alt=\"\" class=\"wp-image-711\" srcset=\"https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/20200123_103528-1024x576.jpg 1024w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/20200123_103528-300x169.jpg 300w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/20200123_103528-768x432.jpg 768w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/20200123_103528-1536x864.jpg 1536w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/20200123_103528-2048x1152.jpg 2048w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/20200123_103528-1140x641.jpg 1140w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Je tiens cette recette du fameux livre FAUCHON de Christophe Adam. La recette est tr\u00e8s simple et le r\u00e9sultat est splendide voir ma b\u00fbche \u00a6 Chocolat ~ Vanille \u00a6 Pour le gla\u00e7age : 40 gr d&rsquo;eau 100 gr de sucre semoule 35 gr de poudre de cacao non sucr\u00e9 70 gr de cr\u00e8me liquide 4 gr de g\u00e9latine en feuille Mettre la g\u00e9latine \u00e0 tremper dans un bol d&rsquo;eau bien froide. R\u00e9aliser un sirop en faisant bouillir l&rsquo;eau et le sucre. Hors du feu, ajouter la poudre de cacao. Faire bouillir la cr\u00e8me, puis ajouter la g\u00e9latine ramollie et essor\u00e9e. M\u00e9langer le tout jusqu&rsquo;\u00e0 obtenir une pr\u00e9paration homog\u00e8ne. Laisser le gla\u00e7age redescendre \u00e0 une temp\u00e9rature de 38\u00b0C et couler sur l&rsquo;entremet.<\/p>\n","protected":false},"author":1,"featured_media":251,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[40],"class_list":["post-664","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-glacage","tag-glacage"],"_links":{"self":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/664","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=664"}],"version-history":[{"count":7,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/664\/revisions"}],"predecessor-version":[{"id":2492,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/664\/revisions\/2492"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/media\/251"}],"wp:attachment":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=664"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=664"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=664"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}