{"id":687,"date":"2020-01-23T10:25:29","date_gmt":"2020-01-23T09:25:29","guid":{"rendered":"http:\/\/jepeuxpasjaipatisserie.ch\/?p=687"},"modified":"2021-01-23T17:25:22","modified_gmt":"2021-01-23T16:25:22","slug":"%c2%a6-pate-a-pain-au-lait-feuilletee-%c2%a6","status":"publish","type":"post","link":"https:\/\/jepeuxpasjaipatisserie.ch\/?p=687","title":{"rendered":"\u00a6 P\u00e2te \u00e0 pain au lait feuillet\u00e9e \u00a6"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-cyan-bluish-gray-background-color has-background\"><strong><em>Pour la p\u00e2te \u00e0 pain au lait feuillet\u00e9&nbsp;:<\/em><\/strong> (Recette de Michael Bartocetti) <\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>350 gr de farine T55<\/li><li>28 gr de sucre semoule<\/li><li>7 gr de sel fin<\/li><li>17,5 gr de levure de boulanger<\/li><li>68 gr de beurre doux<\/li><li>185 gr de lait entier<\/li><li>219 gr de beurre de tourage<\/li><\/ul>\n\n\n\n<p>Dans le bol du robot, mettre la farine, le sucre et le sel.<\/p>\n\n\n\n<p>Remuer avec le crochet, puis ajouter la levure de boulanger et le lait.<\/p>\n\n\n\n<p>P\u00e9trisser environ 10 minutes.<\/p>\n\n\n\n<p>Ajouter le beurre doux en morceaux, et continuer \u00e0 p\u00e9trir jusqu\u2019\u00e0 ce que la p\u00e2te soit bien homog\u00e8ne et \u00e9lastique. La p\u00e2te doit se d\u00e9tacher du bol.<\/p>\n\n\n\n<p>R\u00e9server.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"576\" height=\"1024\" src=\"http:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/IMG-20200110-WA0003-576x1024.jpeg\" alt=\"\" class=\"wp-image-693\" srcset=\"https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/IMG-20200110-WA0003-576x1024.jpeg 576w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/IMG-20200110-WA0003-169x300.jpeg 169w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/IMG-20200110-WA0003-768x1365.jpeg 768w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/IMG-20200110-WA0003-864x1536.jpeg 864w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/IMG-20200110-WA0003-1152x2048.jpeg 1152w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/IMG-20200110-WA0003-1140x2027.jpeg 1140w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/IMG-20200110-WA0003-scaled.jpeg 1440w\" sizes=\"(max-width: 576px) 100vw, 576px\" \/><\/figure><\/div>\n\n\n\n<p>Etaler le beurre de tourage en un carr\u00e9 de 15 cm de c\u00f4t\u00e9.<\/p>\n\n\n\n<p>Etaler la p\u00e2te \u00e0 pain au lait en un rectangle de 30 x 15 cm.<\/p>\n\n\n\n<p>Placer le beurre au centre de la p\u00e2te, et refermer en soudant la p\u00e2te.<\/p>\n\n\n\n<p>Il va falloir r\u00e9aliser 3 tours simples.<\/p>\n\n\n\n<p><strong><em>1er tour :<\/em><\/strong><\/p>\n\n\n\n<p>Etaler la p\u00e2te en un grand rectangle, puis repliez-la en trois comme un portefeuille.<\/p>\n\n\n\n<p>Mettre au frigo pendant 30 minutes.<\/p>\n\n\n\n<p><strong><em>2\u00e8me tour :<\/em><\/strong><\/p>\n\n\n\n<p>Tourner la p\u00e2te d\u2019un quart de tour.<\/p>\n\n\n\n<p>Etaler la p\u00e2te en un grand rectangle, puis repliez-la en trois comme un portefeuille.<\/p>\n\n\n\n<p>Mettre au frigo pendant 30 minutes.<\/p>\n\n\n\n<p><strong><em>3\u00e8me tour :<\/em><\/strong><\/p>\n\n\n\n<p>Identique au second tour.<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" width=\"682\" height=\"1024\" src=\"http:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/tour-p\u00e2te2-682x1024.jpg\" alt=\"\" data-id=\"695\" data-full-url=\"http:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/tour-p\u00e2te2-scaled.jpg\" data-link=\"http:\/\/jepeuxpasjaipatisserie.ch\/?attachment_id=695\" class=\"wp-image-695\" srcset=\"https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/tour-p\u00e2te2-682x1024.jpg 682w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/tour-p\u00e2te2-200x300.jpg 200w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/tour-p\u00e2te2-768x1152.jpg 768w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/tour-p\u00e2te2-1024x1536.jpg 1024w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/tour-p\u00e2te2-1365x2048.jpg 1365w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/tour-p\u00e2te2-1140x1711.jpg 1140w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/tour-p\u00e2te2-scaled.jpg 1706w\" sizes=\"(max-width: 682px) 100vw, 682px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" width=\"1024\" height=\"1024\" src=\"http:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/tour-p\u00e2te-1024x1024.jpg\" alt=\"\" data-id=\"696\" data-full-url=\"http:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/tour-p\u00e2te.jpg\" data-link=\"http:\/\/jepeuxpasjaipatisserie.ch\/?attachment_id=696\" class=\"wp-image-696\" srcset=\"https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/tour-p\u00e2te-1024x1024.jpg 1024w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/tour-p\u00e2te-300x300.jpg 300w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/tour-p\u00e2te-150x150.jpg 150w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/tour-p\u00e2te-768x768.jpg 768w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/tour-p\u00e2te-1536x1536.jpg 1536w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/tour-p\u00e2te-2048x2048.jpg 2048w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/tour-p\u00e2te-1140x1141.jpg 1140w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/tour-p\u00e2te-75x75.jpg 75w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Pour la p\u00e2te \u00e0 pain au lait feuillet\u00e9&nbsp;: (Recette de Michael Bartocetti) 350 gr de farine T55 28 gr de sucre semoule 7 gr de sel fin 17,5 gr de levure de boulanger 68 gr de beurre doux 185 gr de lait entier 219 gr de beurre de tourage Dans le bol du robot, mettre la farine, le sucre et le sel. Remuer avec le crochet, puis ajouter la levure de boulanger et le lait. P\u00e9trisser environ 10 minutes. Ajouter le beurre doux en morceaux, et continuer \u00e0 p\u00e9trir jusqu\u2019\u00e0 ce que la p\u00e2te soit bien homog\u00e8ne et \u00e9lastique. La p\u00e2te doit se d\u00e9tacher du bol. R\u00e9server. Etaler le beurre de tourage en un carr\u00e9 de 15 cm de c\u00f4t\u00e9. Etaler la p\u00e2te \u00e0 pain au lait en un rectangle de 30 x 15 cm. Placer le beurre au centre de la p\u00e2te, et refermer en soudant la p\u00e2te. Il va falloir r\u00e9aliser 3 tours simples. 1er tour : Etaler la p\u00e2te en un grand rectangle, puis repliez-la en trois comme un portefeuille. Mettre au frigo pendant 30 minutes. 2\u00e8me tour : Tourner la p\u00e2te d\u2019un quart de tour. Etaler la p\u00e2te en un grand rectangle, puis repliez-la en trois comme un portefeuille. Mettre au frigo pendant 30 minutes. 3\u00e8me tour : Identique au second tour.<\/p>\n","protected":false},"author":1,"featured_media":693,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41],"tags":[],"class_list":["post-687","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-de-base"],"_links":{"self":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/687","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=687"}],"version-history":[{"count":9,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/687\/revisions"}],"predecessor-version":[{"id":2797,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/687\/revisions\/2797"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/media\/693"}],"wp:attachment":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=687"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=687"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=687"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}