tag:blogger.com,1999:blog-25551092428108246212024-03-14T00:09:19.190+01:00Passionnée de Sucrépassionnée, amatrice, bonne vivante... convivialité, création..on peut tant exprimer à travers la pâtisserie!!Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.comBlogger75125tag:blogger.com,1999:blog-2555109242810824621.post-57594692965020252392016-03-26T18:57:00.000+01:002016-03-26T18:57:16.061+01:00le fraisier trois chocolats<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-RhCx2rdRx2Y/VvbD3Tc8E-I/AAAAAAAAJrY/0YW3OXWTLa0Zzbr9a80vg3ApIQ_sVVXzQ/s1600/IMG_0187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-RhCx2rdRx2Y/VvbD3Tc8E-I/AAAAAAAAJrY/0YW3OXWTLa0Zzbr9a80vg3ApIQ_sVVXzQ/s640/IMG_0187.JPG" width="640" /></a></div>
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Recette </span></h2>
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Pour 12 personnes</div>
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1 kg de fraises, 270g de chocolat blanc, 100g de nutella , </div>
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4 cuillères à soupe de chocolat en poudre non sucré, 300 g de crème fleurette, </div>
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125g de poudre d'amande, 60g de crêpes dentelles, 20+40 g de sucre en poudre, 50g de sure glace, 50g de noisettes entières, 4 blancs d'oeufs </div>
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Préchauffez le four à 180 , battre les blancs en neige avec 20g de sucre, ajoutez le cacao en poudre, la poudre d'amande mélangée au sucre glace.</div>
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Versez et étalez la pâte sur 1cm d'épaisseur, enfournez pendant 10 minutes.</div>
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Mixez les crêpes dentelles, caramélisez les noisettes avec 40g de sucre, laissez refroidir sur une feuille de papier sulfurisé, mixez les pour obtenir une pâte souple, Mélangez avec le nutella </div>
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Coupez des fraises en deux et le reste en dés.</div>
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Faites fondre le chocolat blanc, battre la crème en chantilly et incorporez la délicatement pour réaliser la mousse.</div>
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A l'aide d'un moule à manqué découpez un cercle de dacquoise, placez un film à chemiser autour , étalez finement le croustillant au dessus, ajoute les fraises coupées en deux autour du moule,</div>
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ajoutez les fraises en dés au centre, versez la mousse au chocolat et placez au réfrigérateur.</div>
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<br />Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com026230 Chantemerle-lès-Grignan, France44.403858 4.835798999999951844.358482 4.7551179999999516 44.449234 4.916479999999952tag:blogger.com,1999:blog-2555109242810824621.post-31969933308488631212016-01-24T23:18:00.000+01:002016-01-24T23:18:02.697+01:00LA SACHERTORTE<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-fabh8ieXMYU/VqVKe90ghwI/AAAAAAAAJpo/S7PpkugMzhg/s1600/20160124_172156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-fabh8ieXMYU/VqVKe90ghwI/AAAAAAAAJpo/S7PpkugMzhg/s640/20160124_172156.jpg" width="360" /></a></div>
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<i><u><strong style="margin: 0px; padding: 0px;"><span style="color: #d60606; margin: 0px; padding: 0px;"><span style="font-family: Verdana, sans-serif; font-size: large;">La recette</span></span></strong></u></i></h2>
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<i><u><span style="color: blue; font-size: large;"><strong style="margin: 0px; padding: 0px;"><span style="margin: 0px; padding: 0px;">Le biscuit</span></strong><span style="margin: 0px; padding: 0px;"> </span>:</span></u></i></h3>
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<span style="font-size: large;"> 200g de <strong style="margin: 0px; padding: 0px;">pâte d’amande</strong><span style="line-height: 24.696px;"> 70g + 60g de sucre </span><span style="line-height: 24.696px;"> 80g de </span><strong style="line-height: 24.696px; margin: 0px; padding: 0px;">jaunes d’œufs</strong><span style="line-height: 24.696px;">, </span><span style="line-height: 24.696px;">75g d’</span><strong style="line-height: 24.696px; margin: 0px; padding: 0px;">œuf entier</strong><span style="line-height: 24.696px;"> 75g de blancs d’œufs</span><span style="line-height: 24.696px;"> 50g de chocolat noir </span><span style="line-height: 24.696px;"> 50g de beurre</span><span style="line-height: 24.696px;"> 50g de farine </span><span style="line-height: 24.696px;">25g de poudre de </span><strong style="line-height: 24.696px; margin: 0px; padding: 0px;">cacao </strong></span></h4>
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<span style="font-size: large;">Ramollir la pâte d’amande, La mélanger à <strong style="margin: 0px; padding: 0px;">la feuille </strong>dans la cuve du robot avec 70g de sucre, incorporer successivement les jaunes d’œufs puis l’œuf entier. Monter <strong style="margin: 0px; padding: 0px;">les blancs en neige</strong> en ajoutant 60g de sucre.</span></div>
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<span style="font-size: large;">Fondre le chocolat avec le beurre puis incorporer le mélange pâte d’amande et œufs . </span></div>
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<span style="font-size: large;"><strong style="line-height: 24.696px; margin: 0px; padding: 0px;">Tamiser </strong><span style="line-height: 24.696px;">la farine et le cacao en poudre.</span></span></div>
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<span style="font-size: large;">Incorporer les poudres puis les blancs montés en neige. </span></div>
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<span style="font-size: large;">Verser le mélange dans le moule de 20cm et <strong style="margin: 0px; padding: 0px;">enfourner à 170° pendant 50 minutes</strong> . </span></div>
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<i><u><span style="color: blue; font-size: large;"><span style="margin: 0px; padding: 0px;"><strong style="margin: 0px; padding: 0px;">La ganache</strong></span> : </span></u></i></h3>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">150g de chocolat </span></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">235g de crème<br /> 25g de <strong style="margin: 0px; padding: 0px;">miel </strong> 50g de beurre.</span><br />
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<span style="color: #62768e;"> <span style="font-size: large;">Dans une casserole porter à ébullition la crème et le miel.</span></span></div>
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<span style="color: #62768e;"><span style="font-size: large;">Ajouter</span></span><span style="font-size: large;"><span style="line-height: 24.696px;"> le chocolat, </span></span><span style="background-color: white; font-size: large; line-height: 24.696px;">Quand le mélange est à 35</span><sup style="background-color: white; line-height: 24.696px; margin: 0px; padding: 0px;">° </sup><span style="background-color: white; font-size: large; line-height: 24.696px;">ajouter le beurre coupé en dés et lisser .</span></div>
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<i><u><span style="color: blue; font-size: large;">La confiture d'abricot</span></u></i></h3>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 24.696px;">Couper en trois le biscuit Sacher refroidi avec une lyre coupe génoise. Mettre un premier biscuit au fond, le recouvrir d’une fine couche de confiture d’abricot, </span><strong style="line-height: 24.696px; margin: 0px; padding: 0px;">pocher</strong><span style="line-height: 24.696px;"> dessus une couche de ganache. Poser le 2ème biscuit et recommencer l’opération . Terminer avec le dernier biscuit, lisser le dessus à la spatule avec le reste de ganache </span></span></div>
Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com0tag:blogger.com,1999:blog-2555109242810824621.post-61821892478748312262016-01-17T22:47:00.001+01:002016-01-17T22:47:54.284+01:00Gâteau roulé imprimé <p dir="ltr">la pâte à cigarette :</p>
<p dir="ltr">30 g de beurre<br>
30 g de sucre glace<br>
1 blanc d'oeuf <br>
35 g de farine<br>
Colorant </p>
<p dir="ltr">le biscuit roulé :</p>
<p dir="ltr">3  oeufs<br>
100 g de sucre <br>
100 g de farine</p>
<p dir="ltr">Faites fondre le beurre <br>
Dans un bol mélangez le beurre fondu avec le sucre glace. Ajoutez le blanc d’oeuf puis la farine.<br>
Ajoutez le colorant en poudre <br>
Mettez la pâte à cigarette dans une poche à douille <br>
PLACER au congélateur pour durcir la pâte <br>
Sur un moule réaliser vos dessins <br>
Mettez le moule à roulé au réfrigérateur  pour que la pâte à cigarette durcisse.</p>
<p dir="ltr">Le biscuit roulé<br></p>
<p dir="ltr">Dans un saladier fouettez 2 jaunes et 1 oeuf entier avec la moitié du sucre.<br>
Ajoutez la farine.<br>
Battez les 2 blancs en neige avec le sucre restant. Incorporez-les délicatement au reste de la préparation.<br>
Etalez la pâte à biscuit sur le moule à génoise  et faites cuire 10 à 12 minutes dans le four préchauffé à 180°C.<br>
Dès la sortie du four retournez le gâteau une première fois sur une plaque ou un torchon puis une seconde fois sur un torchon mouillé roulez pour que le gâteau prenne la forme. Laissez refroidir.<br>
Etalez le nutella et la crème de marron et roulez </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.googleusercontent.com/-KCUGl60uID8/VpwL2DEPl0I/AAAAAAAAJo0/eSH41VSBJto/s1600/20160117_140330.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.googleusercontent.com/-KCUGl60uID8/VpwL2DEPl0I/AAAAAAAAJo0/eSH41VSBJto/s640/20160117_140330.jpg"> </a> </div>Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com0tag:blogger.com,1999:blog-2555109242810824621.post-23543903252257200212015-12-05T13:52:00.001+01:002015-12-05T14:41:36.342+01:00Brandy snaps<a href="http://2.bp.blogspot.com/-9nRlU6te6Wo/VmLb_hSzyuI/AAAAAAAAJm4/FiDS3AZuq3o/s1600/20151205_123004.jpg" imageanchor="1"><img border="0" height="360" src="http://2.bp.blogspot.com/-9nRlU6te6Wo/VmLb_hSzyuI/AAAAAAAAJm4/FiDS3AZuq3o/s640/20151205_123004.jpg" width="640" /></a><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Qui n'a pas salivé devant l'épreuve des BRANDY SNAPS pendant l’émission <span style="color: red;">le MEILLEUR PÂTISSIER SAISON 4?????</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Les brandy snaps <span style="background-color: white; color: #252525; line-height: 22.4px;"> est un </span><a href="https://fr.wikipedia.org/wiki/Dessert" style="background: none rgb(255, 255, 255); color: #0b0080; line-height: 22.4px; text-decoration: none;" title="Dessert">dessert</a><span style="background-color: white; color: #252525; line-height: 22.4px;"> populaire au </span><a href="https://fr.wikipedia.org/wiki/Royaume-Uni" style="background: none rgb(255, 255, 255); color: #0b0080; line-height: 22.4px; text-decoration: none;" title="Royaume-Uni">Royaume-Uni</a><span style="background-color: white; color: #252525; line-height: 22.4px;"> ainsi qu'en </span><a href="https://fr.wikipedia.org/wiki/Irlande_(pays)" style="background: none rgb(255, 255, 255); color: #0b0080; line-height: 22.4px; text-decoration: none;" title="Irlande (pays)">Irlande</a><span style="background-color: white; color: #252525; line-height: 22.4px;">, </span><a href="https://fr.wikipedia.org/wiki/Australie" style="background: none rgb(255, 255, 255); color: #0b0080; line-height: 22.4px; text-decoration: none;" title="Australie">Australie</a><span style="background-color: white; color: #252525; line-height: 22.4px;"> et </span><a class="mw-redirect" href="https://fr.wikipedia.org/wiki/Nouvelle_Z%C3%A9lande" style="background: none rgb(255, 255, 255); color: #0b0080; line-height: 22.4px; text-decoration: none;" title="Nouvelle Zélande">Nouvelle Zélande</a><span style="background-color: white; color: #252525; line-height: 22.4px;">. Les </span><span class="lang-en" lang="en" style="background-color: white; color: #252525; line-height: 22.4px;">brandy snaps</span><span style="background-color: white; color: #252525; line-height: 22.4px;"> ont une forme tubulaire et sont fragiles, doux, cuits au four.</span></span></div>
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<span style="background-color: white; line-height: 22.4px;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: red;"><b><i>ASTUCES</i></b></span><span style="color: #252525;">: N'ayant pas de tubes inox, j'ai pris des stylos, marqueurs et je les ai enroulés dans du papier aluminium.</span></span></span></div>
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<span style="background-color: white; color: #252525; line-height: 22.4px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><u>RECETTE:</u></i></span></span></h2>
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<span style="background-color: white; color: #252525; line-height: 22.4px;"><span style="font-family: "georgia" , "times new roman" , serif;">Préchauffer votre four à 180</span></span></div>
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<i><u><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">La pâte à brandy snaps</span></u></i></h2>
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<span style="font-family: "georgia" , "times new roman" , serif;">95g de beurre doux, 75g de sucre cassonade, 95g de <strong style="margin: 0px; padding: 0px;">glucose</strong>, 115g de farine, 6g de gingembre en poudre et 6g de jus de citron. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mélanger le beurre, la cassonade et le glucose dans une casserole et faire fondre à feux doux. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #62768e;"><span style="line-height: 24.696px;">Ajouter la farine, le gingembre, le jus de citron. Sur du papier cuisson déposer 4 </span></span><b><span style="color: #62768e;"><span style="line-height: 24.696px;"> cuillères à café </span></span></b><span style="color: #62768e;"><span style="line-height: 24.696px;"> en les espaçant . Enfourner 7 minutes</span></span><span style="color: #62768e;"><span style="line-height: 24.696px;">. </span></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #62768e;"><span style="line-height: 24.696px;">Dès la sortie du four </span></span><span style="color: #62768e;"><span style="line-height: 24.696px;">les rouler délicatement et rapidement autour des tubes . Laisser refroidir.</span></span></span></div>
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<span style="color: #62768e; font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 24.696px;"><a href="http://2.bp.blogspot.com/-BfI7o6KvhDw/VmLcWcCAQ1I/AAAAAAAAJnE/m2WDdcbX_8U/s1600/IMG_0541.JPG" imageanchor="1"><img border="0" height="480" src="http://2.bp.blogspot.com/-BfI7o6KvhDw/VmLcWcCAQ1I/AAAAAAAAJnE/m2WDdcbX_8U/s640/IMG_0541.JPG" width="640" /></a></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><span style="color: #d60404; font-size: large; margin: 0px; padding: 0px;"><strong style="margin: 0px; padding: 0px;"><i><u>La crème</u></i></strong></span><span style="font-size: small;"> : </span><span style="font-size: large;">250g de crème .</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Monter la crème en crème fouettée. La mettre dans une poche à douille.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<h2 style="background-color: white; color: #62768e; line-height: 24.696px; margin-bottom: 15px; padding: 0px; text-align: justify;">
<span style="line-height: 24.696px;"><i><u><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">La finition</span></u></i></span></h2>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 24.696px;"> amandes hachées, chocolat</span><strong style="line-height: 24.696px; margin: 0px; padding: 0px;"> </strong><span style="line-height: 24.696px;"> noir ou au lait.</span></span></div>
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<span style="line-height: 24.696px;"><span style="font-family: "georgia" , "times new roman" , serif;"> Fondre le chocolat. Remplir les brandy snaps de crème fouettée. Tremper les extrémités dans le chocolat puis dans les amandes hachées. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://4.bp.blogspot.com/-2WuR_IwrPXI/VmLc3AqHgQI/AAAAAAAAJnQ/7TyA_v-Vx4M/s1600/IMG_0535.JPG" imageanchor="1"><img border="0" height="480" src="http://4.bp.blogspot.com/-2WuR_IwrPXI/VmLc3AqHgQI/AAAAAAAAJnQ/7TyA_v-Vx4M/s640/IMG_0535.JPG" width="640" /></a></span></div>
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Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com0tag:blogger.com,1999:blog-2555109242810824621.post-53196321326987395892015-11-19T22:49:00.000+01:002015-11-19T22:49:17.409+01:00facile et rapide: moelleux aux pommes<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-yBdWnc2yXmw/Vk5Cp4Q1w6I/AAAAAAAAJlA/ZNU_Zewj_xw/s1600/pomme2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-yBdWnc2yXmw/Vk5Cp4Q1w6I/AAAAAAAAJlA/ZNU_Zewj_xw/s640/pomme2.JPG" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-fQPQbUASHsI/Vk5C9CkUi3I/AAAAAAAAJlI/wGlI4MQvqr0/s1600/pomme.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-fQPQbUASHsI/Vk5C9CkUi3I/AAAAAAAAJlI/wGlI4MQvqr0/s640/pomme.JPG" width="640" /></a></div>
<br />
<br />
<br />
Que fais je faire avec une pomme et 15 minutes devant moi????<br />
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un dessert ou un goûter !!!! LES MOELLEUX AUX POMMES<br />
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<h2>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>INGRÉDIENTS</i></span></h2>
<br />
30 G DE FARINE<br />
40 G DE SUCRE AVEC UN SACHET DE SUCRE VAHINÉ<br />
25 ML D'HUILE<br />
1 ŒUFS<br />
3 G DE LEVURE<br />
<br />
Couper la pomme en gros morceaux ( n'oubliez pas de peler les pommes!!!!)<br />
Mélanger tous les ingrédients, rajouter vos morceaux de pommes<br />
Remplir vos moules a muffins de cette préparation<br />
Faites cuire 15 minutes ( surveiller la cuisson, si ils sont dorés vous pouvez les sortir)<br />
Manger tiède avec une crème fouettée, ou froid pour le goûter<br />
<br />Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com0tag:blogger.com,1999:blog-2555109242810824621.post-40879870538798376402015-11-15T15:54:00.004+01:002015-11-15T15:55:26.682+01:00PRAY FOR PARIS 13/11/2015<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-tziSxXvvk2c/VkicpHjMKXI/AAAAAAAAJkc/tQWJmcvT3Zs/s1600/PRAY.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-tziSxXvvk2c/VkicpHjMKXI/AAAAAAAAJkc/tQWJmcvT3Zs/s640/PRAY.jpg" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com0tag:blogger.com,1999:blog-2555109242810824621.post-20353293058259264782015-11-08T22:23:00.001+01:002015-11-08T22:26:34.490+01:00Entremet framboise, citron et chocolat<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-QMBX0J7LD5E/Vj-3dBST8RI/AAAAAAAAJiw/ysE50GO_gwY/s1600/IMG_0350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://4.bp.blogspot.com/-QMBX0J7LD5E/Vj-3dBST8RI/AAAAAAAAJiw/ysE50GO_gwY/s640/IMG_0350.JPG" width="640" /></a></div>
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<a href="http://2.bp.blogspot.com/-US-BNBkd0Lg/Vj-3ZPJapkI/AAAAAAAAJis/GaZ6a1rge2U/s1600/IMG_0354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-US-BNBkd0Lg/Vj-3ZPJapkI/AAAAAAAAJis/GaZ6a1rge2U/s400/IMG_0354.JPG" width="400" /></a></div>
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<a href="http://4.bp.blogspot.com/-pRkqyEH7078/Vj-3fE0gERI/AAAAAAAAJi4/USPS4ifxZZk/s1600/IMG_0355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-pRkqyEH7078/Vj-3fE0gERI/AAAAAAAAJi4/USPS4ifxZZk/s640/IMG_0355.JPG" width="606" /></a></div>
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<span style="background-color: white; color: firebrick; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; margin: 0px; padding: 0px; text-align: justify;"><strong style="margin: 0px; padding: 0px;"><span style="font-size: large;"><i><u>La dacquoise</u></i></span></strong></span><span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; font-size: 14.112px; line-height: 24.696px; text-align: justify;"> :</span><span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; font-size: small; line-height: 24.696px; text-align: justify;"> </span><span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; text-align: justify;"><span style="font-size: medium;">30g de farine, 85g de poudre d’amande, 90g de sucre glace, 3 blancs d’œufs, 30g de sucre en poudre.80 g de chocolat</span></span><br />
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<span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; text-align: justify;">Préchauffez le four à 185°</span><br />
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<span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; text-align: justify;"> tamisez la farine, le sucre glace et la poudre d’amande. </span></div>
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<span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; text-align: justify;">Montez </span><span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; text-align: justify;">les blancs d’œufs et </span><strong style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.696px; margin: 0px; padding: 0px; text-align: justify;">ajoutez progressivement le sucre</strong><span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; text-align: justify;"> .</span></div>
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<span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; text-align: justify;"> Incorporez les poudres.</span></div>
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<span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; text-align: justify;"> enfournez 10min . </span></div>
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<span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; text-align: justify;">Une fois la dacquoise refroidie mettre une couche de chocolat fondu au pinceau</span></div>
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<span style="background-color: white; color: firebrick; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; margin: 0px; padding: 0px; text-align: justify;"><strong style="margin: 0px; padding: 0px;"><span style="font-size: large;"><i><u>Le crémeux au citron</u></i></span></strong></span><span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; font-size: 14.112px; line-height: 24.696px; text-align: justify;"> : </span><span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; text-align: justify;"><span style="font-size: medium;">125g de jus de citrons, 70g de jaunes d’œufs, 80g d’œufs entiers, 75g de sucre en poudre, 75g de beurre.</span></span><br />
<span style="background-color: white; text-align: justify;"><span style="color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica";"><span style="line-height: 24.696px;"> Dans une casserole fouettez les jaunes, les œufs, le sucre et le jus de citron. Faites épaissir au bain marie et retirez du feu. Quand la température </span></span></span><strong style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.696px; margin: 0px; padding: 0px; text-align: justify;"> est à 35°</strong><span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; text-align: justify;">* incorporez le beurre pommade.</span><br />
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<span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; text-align: justify;">coulez le crémeux au citron. </span><strong style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.696px; margin: 0px; padding: 0px; text-align: justify;">Bloquez au froid</strong><span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; text-align: justify;">.</span></div>
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<strong style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.696px; margin: 0px; padding: 0px; text-align: justify;"><span style="color: firebrick; margin: 0px; padding: 0px;"><span style="font-size: large;"><i><u>La compotée de framboises</u></i></span><span style="font-size: 14.112px;"> </span></span></strong><span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; font-size: 14.112px; line-height: 24.696px; text-align: justify;">:</span><span style="font-size: medium;"><span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; text-align: justify;"> </span><span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; text-align: justify;">250g de framboises , 25g de sucre,</span><strong style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.696px; margin: 0px; padding: 0px; text-align: justify;">,</strong></span><span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; text-align: justify;"><span style="font-size: medium;"> le jus d’1/2 citron, 2 feuilles de gélatine</span><span style="font-size: small;"> </span></span><br />
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<span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; text-align: justify;"><span style="font-size: small;"><br /></span></span></div>
<span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; text-align: justify;">Faites tremper la gélatine dans de l ’eau froide. Mixez les framboises avec le sucre et le jus de citron. Passez au chinois . Chauffez un peu de ce coulis pour y dissoudre la gélatine puis ajoutez au reste du coulis. Coulez sur le crémeux au citron et bloquez à nouveau au froid</span><br />
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<strong style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.696px; margin: 0px; padding: 0px; text-align: justify;"><span style="color: firebrick; margin: 0px; padding: 0px;"><span style="font-size: large;"><i><u>La mousse Ivoire/framboise</u></i></span></span></strong><span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; font-size: 14.112px; line-height: 24.696px; text-align: justify;"> : </span><span style="font-size: medium;"><span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; text-align: justify;">200g de </span><strong style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.696px; margin: 0px; padding: 0px; text-align: justify;">chocolat blanc</strong><span style="background-color: white; text-align: justify;"><span style="color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica";"><span style="line-height: 24.696px;">, 50g de crème liquide, 2 feuilles de gélatine , 50g de purée de framboises, 200g de crème fleurette entière.</span></span></span></span><br />
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<span style="font-size: large;"><span style="background-color: white; text-align: justify;"><span style="color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica";"><span style="line-height: 24.696px;"><br /></span></span></span></span></div>
<span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; text-align: justify;">Faites tremper la gélatine dans de l’eau froide. Faites fondre le chocolat avec les 50g de crème liquide. dissoudre la gélatine </span><span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; text-align: justify;">. Ajoutez la purée de framboises. Montez la </span><strong style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.696px; margin: 0px; padding: 0px; text-align: justify;">crème en chantilly </strong><span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; text-align: justify;">et incorporez-y </span><span style="background-color: white; color: #62768e; font-family: "trebuchet ms" , "arial" , "helvetica"; line-height: 24.696px; text-align: justify;"> le mélange chocolat framboise quand il est froid. Sortez l’entremets du congélateur et coulez la mousse dessus, bloquez à nouveau au froid.</span><br />
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<strong style="background-color: white; color: #62768e; margin: 0px; padding: 0px;"><span style="color: firebrick; margin: 0px; padding: 0px;"><span style="font-size: large;"><i><u>La gelée framboise pour la finition</u></i></span></span></strong><span style="background-color: white; color: #62768e; font-size: 14.112px;"> - :</span><span style="background-color: white; font-size: large;"> </span><span style="background-color: white; font-size: medium;">200g de coulis de framboises, le jus d’1/2 citron, 2 feuilles de gélatine </span><br />
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<span style="background-color: white; font-size: large;"><br /></span></div>
<span style="background-color: white;">Chauffez 50g de purée de framboises, ajoutez-y la gélatine , mélangez au reste de purée ajoutez le jus de citron, coulez sur l’entremet congelé </span>Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com0Chantemerle-lès-Grignan, France44.403858 4.835798999999951844.358482 4.7551179999999516 44.449234 4.916479999999952tag:blogger.com,1999:blog-2555109242810824621.post-68576465899017572182015-10-26T17:58:00.001+01:002015-10-26T17:58:57.481+01:00IMAM BAYILDI<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-c_Fp6NMeOAA/Vi5WMp691XI/AAAAAAAAJiQ/4ly8P6i98EU/s1600/IMG_0160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-c_Fp6NMeOAA/Vi5WMp691XI/AAAAAAAAJiQ/4ly8P6i98EU/s640/IMG_0160.JPG" width="640" /></a></div>
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<br />
Ce plat turc doit son nom à un imam qui se serait évanoui de plaisir pour avoir goûté à ces délicieuses aubergines farcies d'oignons et de tomates.<br />
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<h2>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><u>INGRÉDIENTS:</u></i></span></h2>
<br />
3 aubergines<br />
3 oignons<br />
350 g de tomates<br />
1 gousse d'ail<br />
1/4 cuillère à café de cannelle<br />
1 cuillère à café de sucre<br />
1 cuillère a soupe de persil haché<br />
1 cuillère à soupe de pignons<br />
huile d'olive, jus de citron, sel et poivre<br />
<br />
Équeutez les aubergines, lavez les, jetez les dans une casserole pleine d'eau bouillante et laissez bouillir à couvert pendant 10 minutes.<br />
Coupez les en deux dans le sens de la longueur et évidez les.<br />
Réserver la chair enlevée.<br />
Disposez les moitiés d'aubergines dans un plat à gratin, assaisonnez les de sel, poivre et d'huile d'olive.<br />
Chauffez à 180 et laissez cuire pendant 30 minutes.<br />
Pendant ce temps faites cuire les oignons les tomates, l'ail, cannelle, sucre et persil avec de l huile d'olive.<br />
Laissez cuire pendant 20 minutes, ajoutez la chair d'aubergine et les pignons et faites cuire encore 10 minutes.<br />
Garnissez les moitiés d'aubergines avec cette préparation, arrosez du us de citron.<br />
Servez chaud ou froid, seul ou comme accompagnement d'une viande.<br />
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<br />Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com0Chantemerle, 26230 Chantemerle-lès-Grignan, France44.4 4.833333000000038718.8779655 -36.475260999999961 69.9220345 46.141927000000038tag:blogger.com,1999:blog-2555109242810824621.post-84436384198183597782015-09-01T22:32:00.000+02:002015-09-01T22:32:42.978+02:00Brioche suisse à la crème pâtissiere aux pépites de chocolat<h3>
<i><u><br /></u></i></h3>
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<a href="http://2.bp.blogspot.com/-QbjKcHadRUg/VR1myOqjlNI/AAAAAAAAHJg/rGUHxdPz_9c/s1600/20150401_202403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-QbjKcHadRUg/VR1myOqjlNI/AAAAAAAAHJg/rGUHxdPz_9c/s1600/20150401_202403.jpg" width="640" /></a></div>
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<a href="http://1.bp.blogspot.com/-0NoZH1tr8pE/VR1nC_ex2qI/AAAAAAAAHJo/8Iyzf4itWcM/s1600/20150401_202523.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-0NoZH1tr8pE/VR1nC_ex2qI/AAAAAAAAHJo/8Iyzf4itWcM/s1600/20150401_202523.jpg" width="640" /></a></div>
<h3>
<i><u><br /></u></i></h3>
<h3>
<i><u>Pâte à brioche fait avec une machine à pain:</u></i></h3>
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<span style="background-color: #f1ffe4; color: #772e07; font-family: Chewy; font-size: 19.3199996948242px; line-height: 28.9799995422363px;">350 g de farine à brioche</span><br />
<div style="background-color: #f1ffe4; color: #772e07; font-family: Chewy; font-size: 19.3199996948242px; line-height: 28.9799995422363px;">
1 oeuf</div>
<div style="background-color: #f1ffe4; color: #772e07; font-family: Chewy; font-size: 19.3199996948242px; line-height: 28.9799995422363px;">
1 sachet de levure boulanger</div>
<div style="background-color: #f1ffe4; color: #772e07; font-family: Chewy; font-size: 19.3199996948242px; line-height: 28.9799995422363px;">
une pincée de sel</div>
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2 cuillère a soupe de sucre</div>
<div style="background-color: #f1ffe4; color: #772e07; font-family: Chewy; font-size: 19.3199996948242px; line-height: 28.9799995422363px;">
175 ml de lait</div>
<div style="background-color: #f1ffe4; color: #772e07; font-family: Chewy; font-size: 19.3199996948242px; line-height: 28.9799995422363px;">
75 g de beurre</div>
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<br /></div>
<div style="background-color: #f1ffe4; color: #772e07; font-family: Chewy; font-size: 19.3199996948242px; line-height: 28.9799995422363px;">
METTRE TOUS vos ingrédients dans votre machine à pain et sélectionner le mode "pâte"</div>
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Une fois le programme fini, laisser reposer la pâte une heure et demi.</div>
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<br /></div>
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<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;"><i><u><span style="font-size: small;">Crème pâtissière:</span></u></i></span></h3>
<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;">- 25 cl de lait </span><br />
<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;">- 50g de beurre</span><br />
<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;">- 50 g de sucre</span><br />
<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;">- 1/2 gousse de vanille</span><br />
<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;">- 2 jaunes d'oeufs</span><br />
<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;">- 20 g de maïzena</span><br />
<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;">- 1 cuillère à soupe rase de farine</span></div>
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<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;"><br /></span></div>
<div style="background-color: #f1ffe4;">
<span style="background-color: transparent;"><span style="font-family: Verdana, Geneva, sans-serif;">Pépites</span></span><span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;"> de chocolat</span></div>
<div style="background-color: #f1ffe4;">
<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;">Eau et sucre ( sirop )</span></div>
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<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;"><br /></span></div>
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<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;"><br /></span></div>
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<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;">Faire chauffer sur feu moyen le lait dans une casserole, ajouter la vanille. Mélanger ensemble au fouet les jaunes d'oeufs et le sucre semoule. Ajouter la maïzena et la farine. Verser le lait chaud sur le mélange jaune-sucre-maïzena-farine tout en fouettant. Reverser cette préparation dans la casserole sans cesser de remuer et faire cuire sur feu moyen jusqu'à ce que la crème épaississe.Lorsque la crème a un peu refroidie, mélanger la avec votre beurre pommade. Dès que la crème est cuite et froide, la placer au réfrigérateur recouverte d'un film alimentaire.</span></div>
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<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;"><br /></span></div>
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<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;">Après le repos de la pâte, l'étaler sur votre plan de travail fariné.</span><br />
<span style="background-color: white;"><span style="font-family: Verdana, Geneva, sans-serif;">Étaler la crème de manière à recouvrir la moitié inférieure du rectangle de pâte.</span></span></div>
<div style="background-color: #f1ffe4;">
<span style="background-color: white;"><span style="font-family: Verdana, Geneva, sans-serif;"><br /></span></span></div>
<div style="background-color: #f1ffe4;">
<span style="background-color: white;"><span style="font-family: Verdana, Geneva, sans-serif;"> Saupoudrer de pépites de chocolat et replier la pâte nature sur la garniture. Découper des rectangles réguliers.</span></span><span style="color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;"><br /></span></div>
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<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;"><br /></span></div>
<div style="background-color: #f1ffe4; color: #772e07; font-family: Chewy; line-height: 28.9799995422363px;">
<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;">Placer les brioches sur une plaque recouverte de papier sulfurisé et laisser pousser 1h. </span></div>
<div style="background-color: #f1ffe4; color: #772e07; font-family: Chewy; line-height: 28.9799995422363px;">
<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;">Réaliser le sirop, dans une casserole, porter à ébullition le sucre et l'eau sur feu moyen et laisser refroidir.</span></div>
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<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;">Préchauffer le four à 180°. </span></div>
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<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;">Dorer les brioches de jaune d'oeuf au pinceau. Les enfourner durant 12 minutes. </span></div>
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<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;">Badigeonner les brioches de sirop et laisser refroidir.</span><span style="color: black; font-family: Verdana, Geneva, sans-serif; font-size: 11px; line-height: normal;"><br /></span><br />
<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;"><br /></span>
<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;"><br /></span>
<span style="background-color: white; color: black; font-family: Verdana, Geneva, sans-serif; line-height: normal;">"j</span><span style="color: black; font-family: Verdana, Geneva, sans-serif; font-size: 18px; font-weight: bold; line-height: normal; text-align: justify;">e crois au moment. S'il n'y a pas le moment, à ce moment-là, il faut arriver à ce moment-là, au moment qu'on veut"</span></div>
Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com0Chantemerle-lès-Grignan, France44.403858 4.835798999999951844.358482 4.7551179999999516 44.449234 4.916479999999952tag:blogger.com,1999:blog-2555109242810824621.post-15392508188175132032015-07-09T17:52:00.000+02:002015-07-09T17:52:50.977+02:00Gâteau aux petits beurre de mon enfance<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-2muW81fI8GU/VS6EKwqRXTI/AAAAAAAAHZQ/b_UukKNHjdE/s1600/IMG_3613.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="384" src="http://4.bp.blogspot.com/-2muW81fI8GU/VS6EKwqRXTI/AAAAAAAAHZQ/b_UukKNHjdE/s1600/IMG_3613.JPG" width="640" /></a><a href="http://1.bp.blogspot.com/-T_0_oT74Y8Y/VS6EEWoqTvI/AAAAAAAAHZI/RgcsK2qNQGQ/s1600/IMG_3605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="344" src="http://1.bp.blogspot.com/-T_0_oT74Y8Y/VS6EEWoqTvI/AAAAAAAAHZI/RgcsK2qNQGQ/s1600/IMG_3605.JPG" width="640" /></a></div>
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<span style="color: red; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19.5px;"><i><u><br /></u></i></span></span></h2>
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<span style="color: red; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19.5px;"><i><u><br /></u></i></span></span></h2>
<h2>
<span style="color: red; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19.5px;"><i><u><br /></u></i></span></span></h2>
<h2>
<span style="color: red; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19.5px;"><i><u>INGRÉDIENTS</u></i></span></span></h2>
<span style="background-color: white; color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small; line-height: 19.5px;"><br /></span>
<span style="background-color: white; color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif; line-height: 19.5px;">- 2 paquets de petits-beurre </span><br />
<span style="background-color: white; color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif; line-height: 19.5px;">- 3 oeufs </span><br />
<span style="background-color: white; color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif; line-height: 19.5px;">- 180 g de margarine</span><br />
<span style="background-color: white; color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif; line-height: 19.5px;">- 100 g de sucre en poudre</span><br />
<span style="background-color: white; color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif; line-height: 19.5px;">- 150 de chocolat PATISSIER</span><br />
<span style="background-color: white; color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif; line-height: 19.5px;">- 50ML DE café</span><br />
<span style="background-color: white; color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif; line-height: 19.5px;"><br /></span>
<span style="background-color: white; color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif; line-height: 19.5px;">Pour imbiber les biscuits: une assiette creuse remplie de café</span><br />
<span style="background-color: white; color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif; line-height: 19.5px;"><br /></span>
<br />
<div style="background-color: white; color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif; line-height: 19.5px; margin-bottom: 10px;">
Séparer les blancs et les jaunes d'oeufs .<br />
Monter les blancs en neige en incorporant 50 g de sucre .<br />
Réserver.<br />
Faire fondre le chocolat avec les 50ml de café.<br />
Dans un saladier, fouetter la margarine avec le reste du sucre en poudre, les jaunes d'oeufs puis le chocolat fondu .<br />
Incorporer délicatement les blancs en neige.</div>
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<br />
Tremper les petits-beurre un à un dans le café et les disposer en une rangée.<br />
Recouvrir les biscuits avec le quart de la crème.<br />
Recommencer en alternant biscuits et une couche crème au beurre.</div>
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Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com0Chantemerle-lès-Grignan, France44.403858 4.835798999999951844.358482 4.7551179999999516 44.449234 4.916479999999952tag:blogger.com,1999:blog-2555109242810824621.post-88603631208662944652015-05-25T19:03:00.000+02:002015-05-25T19:03:02.045+02:00le napolitain<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-xW2sG2u9G5c/VWNRvvewBrI/AAAAAAAAIGw/8umDQBlz_KY/s1600/IMG_3887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://4.bp.blogspot.com/-xW2sG2u9G5c/VWNRvvewBrI/AAAAAAAAIGw/8umDQBlz_KY/s640/IMG_3887.JPG" width="640" /></a></div>
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<div style="text-align: left;">
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<div style="text-align: center;">
<span style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; color: #d23a4f; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;"><em style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-stretch: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">INGRÉDIENTS</span></em></span><span style="color: #d23a4f; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"> :</span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><div style="text-align: center;">
<strong style="border: 0px; color: #d23a4f; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 300; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">– 4 œufs</span></strong></div>
<strong style="border: 0px; color: #d23a4f; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div style="text-align: center;">
<strong style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 300; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">– 200 g de sucre</span></strong></div>
</strong><strong style="border: 0px; color: #d23a4f; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div style="text-align: center;">
<strong style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 300; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">– Une pincée de sel</span></strong></div>
</strong><strong style="border: 0px; color: #d23a4f; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div style="text-align: center;">
<strong style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 300; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">– 200 g de beurre fondu</span></strong></div>
</strong><strong style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div style="text-align: center;">
<strong style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 300; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">– 250 g de farine</span></strong></div>
</strong><span style="font-style: inherit; font-variant: inherit; line-height: inherit;"><div style="text-align: center;">
<span style="font-style: inherit; font-variant: inherit; line-height: inherit;">– 1 sachet de levure chimique</span></div>
</span><span style="font-style: inherit; font-variant: inherit; line-height: inherit;"><div style="text-align: center;">
<span style="font-style: inherit; font-variant: inherit; line-height: inherit;">– du sucre vanillé</span></div>
</span><span style="font-style: inherit; font-variant: inherit; line-height: inherit;"><div style="text-align: center;">
<span style="font-style: inherit; font-variant: inherit; line-height: inherit;">– 1 cuillère à soupe de cacao non sucré</span><span style="font-style: inherit; font-variant: inherit; line-height: inherit;"> </span></div>
</span></span><br />
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<strong style="border: 0px; font-stretch: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><i><u> la ganache au chocolat</u></i></strong><strong style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> :</strong></div>
<div style="text-align: center;">
– 150 g de chocolat noir</div>
<div style="text-align: center;">
– 120 ml de crème liquide entière</div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><h2 style="text-align: center;">
<span style="font-variant: inherit; line-height: inherit;"><span style="font-size: small;"><u><i><b><span style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-stretch: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> le glaçage blanc</span> :</b></i></u></span></span></h2>
<span style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div style="text-align: center;">
<span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">– 100 g de sucre glace</span></div>
</span><span style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div style="text-align: center;">
<span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">– un peu de lait</span></div>
</span><span style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div style="text-align: center;">
<span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">– Des copeaux de chocolat</span></div>
</span></span><br />
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<div style="border: 0px; color: #814d42; font-family: 'PT Serif', Georgia, serif; font-stretch: inherit; line-height: 21px; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
Préchauffez le four à 180°C</div>
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Dans un bol fouettez les œufs, le sucre et le sel</div>
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Ajoutez le beurre fondu puis la farine avec levure </div>
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Séparez la pâte en 2/3 et 1/3</div>
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Dans les 2/3 ajoutez le sucre vanillé et dans l’autre ajoutez le cacao </div>
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Faites cuire deux préparations vanille et une chocolat 15 minutes ( moule rectangle )<span style="color: #797979;"> </span></div>
<h2 style="border: 0px; color: #814d42; font-family: 'PT Serif', Georgia, serif; font-stretch: inherit; line-height: 21px; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; font-family: inherit; font-stretch: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><i><u><span style="font-size: small;"> préparez la ganache:</span></u></i></span></h2>
<div style="border: 0px; color: #797979; font-family: 'PT Serif', Georgia, serif; font-stretch: inherit; line-height: 21px; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; color: #814d42; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Portez </span><span style="border: 0px; color: #814d42; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">la crème liquide à ébullition et hors du feu ajoutez votre chocolat</span></div>
<div style="border: 0px; color: #797979; font-family: 'PT Serif', Georgia, serif; font-stretch: inherit; line-height: 21px; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
<span style="color: #814d42;">Laissez refroidir </span></div>
<h2 style="border: 0px; color: #797979; font-family: 'PT Serif', Georgia, serif; font-stretch: inherit; line-height: 21px; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
<strong style="border: 0px; color: #814d42; font-family: inherit; font-stretch: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><i><u><span style="font-size: small;"> montage :</span></u></i></strong></h2>
<div style="border: 0px; color: #814d42; font-family: 'PT Serif', Georgia, serif; font-stretch: inherit; line-height: 21px; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Une fois les biscuits refroidies, a</span>ssemblez votre napolitain en alternant une couche de gâteau à la vanille, une couche de ganache , une couche de gâteau au chocolat, une couche de ganache et finissez avec le gâteau à la vanille </div>
<div style="border: 0px; color: #814d42; font-family: 'PT Serif', Georgia, serif; font-stretch: inherit; line-height: 21px; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Mettre le sucre glace dans un récipient et ajoutez progressivement le lait ( elle doit Etre crémeuse et non liquide)</span></div>
<div style="border: 0px; color: #814d42; font-family: 'PT Serif', Georgia, serif; font-stretch: inherit; line-height: 21px; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Étalez ce glaçage sur la surface du gâteau en lissant à la spatule</span></div>
<div style="border: 0px; color: #814d42; font-family: 'PT Serif', Georgia, serif; font-stretch: inherit; line-height: 21px; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Saupoudrez de copeaux chocolat maison</span></div>
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<br /></div>
<div style="border: 0px; color: #814d42; font-family: 'PT Serif', Georgia, serif; font-size: 14px; font-stretch: inherit; line-height: 21px; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
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Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com1tag:blogger.com,1999:blog-2555109242810824621.post-72549212688077084892015-05-21T21:08:00.001+02:002015-07-05T11:43:25.011+02:00la torta caprese, gâteau de Capri sans gluten!!!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-qo_tXocFYYU/VV4rzH4jekI/AAAAAAAAH6g/Zmu6fHWd6F8/s1600/IMG_3829.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-qo_tXocFYYU/VV4rzH4jekI/AAAAAAAAH6g/Zmu6fHWd6F8/s640/IMG_3829.JPG" width="462" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-nW2O3VkvsHk/VV4r2ghrvtI/AAAAAAAAH6o/-2Okd09UgZ0/s1600/IMG_3817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/-nW2O3VkvsHk/VV4r2ghrvtI/AAAAAAAAH6o/-2Okd09UgZ0/s640/IMG_3817.JPG" width="640" /></a></div>
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Recette tirée de #<span style="color: red;"><b><i><u>FOU DE PÂTISSERIE</u></i></b></span><br />
<br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">un gâteau à base d'amandes broyées sans farine, sans gluten.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Un classique à essayer au moins une fois!!!!!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cuisson: 40 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">250g d'amandes émondées</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">200 g de beurre mou</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">180 g de sucre blond</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5 œufs</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">250g de chocolat</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 pincée de sel</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Préchauffez le four à 180</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Faites griller les amandes pendant quelques minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Réduisez les en poudre grossière</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Faites fondre le chocolat au bain marie</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Battre le beurre pommade avec 100g de sucre</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Incorporez les jaunes, les amandes, le sel, le chocolat</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Montez les blancs en neige avec 80g de sucre comme une meringue</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Incorporez délicatement la meringue à la préparation</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Beurrez et farinez un moule de 24cm, versez y la préparation et faites cuire 40 minutes à 180</span>Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com0Chantemerle-lès-Grignan, France44.403858 4.835798999999951844.358482 4.7551179999999516 44.449234 4.916479999999952tag:blogger.com,1999:blog-2555109242810824621.post-79642667265852678492015-04-18T10:02:00.000+02:002015-04-18T10:02:40.812+02:00Cheesecake frais onctueux et plein de pep's!!!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-7zyJHuGSxms/VTIKt9NN4jI/AAAAAAAAHZk/2AVz771ev7U/s1600/20150417_120401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-7zyJHuGSxms/VTIKt9NN4jI/AAAAAAAAHZk/2AVz771ev7U/s1600/20150417_120401.jpg" height="360" width="640" /></a></div>
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<h2>
Pour préparer ces délicieux cheesecakes il vous faut:</h2>
<br />
un moule à muffins en silicone, des fruits rouges ( pour ma part surgelés chez LIDL), de la gélatine ( 6g), du mascarpone ( 250g), de la crème liquide ( 100g), du sucre ( 50g ) , des spéculoos et un peu de beurre pommade.<br />
<br />
Préparer votre gelée de fruits rouges en passant vos fruits au blinder, faites ramollir votre gélatine dans un peu d'eau froide.<br />
Faites chauffer votre purée en mélangeant avec 3g de gélatine.<br />
Couler cette préparation dans vos moules et passer au frais<br />
<br />
Monter en chantilly vos crèmes avec le sucre<br />
Faites chauffer 3g de gélatine ramolli dans un peu de crème liquide puis une fois refroidie la mélanger à votre chantilly.<br />
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Incorporer cette chantilly dans vos moules. Placer au frigidaire<br />
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Préparer votre pâte spéculoos avec un peu de beurre pommade au robot.<br />
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Recouvrir votre chantilly de disque de pâte.. Placer au congélateur et les sortir une heure avant la dégustation!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-rxWT5d_sALI/VTIN_yZTJkI/AAAAAAAAHZw/cWC8FaEvs04/s1600/20150417_115925.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-rxWT5d_sALI/VTIN_yZTJkI/AAAAAAAAHZw/cWC8FaEvs04/s1600/20150417_115925.jpg" height="360" width="640" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com0Chantemerle-lès-Grignan, France44.403858 4.835798999999951844.358482 4.7551179999999516 44.449234 4.916479999999952tag:blogger.com,1999:blog-2555109242810824621.post-58621198073772284612015-04-15T18:08:00.000+02:002015-04-15T18:08:17.330+02:00TARTE AUX FRAISES ET SA CRÈME CHOCOLAT BLANC PRALIN<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="http://4.bp.blogspot.com/-KJrtMPeHI0M/U3OfuhryFII/AAAAAAAAAMs/vS7GuLnPGj4/s1600/IMG_4477.JPG" height="451" width="640" /></div>
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<h2>
<strong style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px; margin: 0px; padding: 0px;"><span style="font-size: large;"><i><u>Ingrédients pour 6 personnes : </u></i></span></strong></h2>
<br style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px; margin: 0px; padding: 0px;" />
<h3>
<i style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px; margin: 0px; padding: 0px;">Pour le short bread</i></h3>
<i style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px; margin: 0px; padding: 0px;"><br /></i>
<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">200g de beurre demi sel</span><br />
<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;"><br /></span>
<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">100g de sucre glace</span><br />
<span class="endo2r7s" style="border-left-color: transparent; border-right-color: transparent; border-style: solid; border-top-color: transparent; border-width: 1px; color: blue; cursor: pointer; display: inline !important; float: none; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 11px; line-height: 14.300000190734863px; list-style: none; margin: 0px; padding: 0px; text-decoration: underline;"><br /></span>
<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">230g de farine</span><br />
<br style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px; margin: 0px; padding: 0px;" />
<h3>
<i style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px; margin: 0px; padding: 0px;">Pour la crème d'amande</i></h3>
<i style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px; margin: 0px; padding: 0px;"><br /></i>
<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">2 œufs</span><br />
<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;"><br /></span>
<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">100g de cassonade</span><br />
<span class="endo2r7s" style="border-left-color: transparent; border-right-color: transparent; border-style: solid; border-top-color: transparent; border-width: 1px; color: blue; cursor: pointer; display: inline !important; float: none; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 11px; line-height: 14.300000190734863px; list-style: none; margin: 0px; padding: 0px; text-decoration: underline;"><br /></span>
<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">100g de poudre d'amande</span><br />
<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;"><br /></span>
<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">50g de crème liquide</span><br />
<span class="endo2r7s" style="border-left-color: transparent; border-right-color: transparent; border-style: solid; border-top-color: transparent; border-width: 1px; color: blue; cursor: pointer; display: inline !important; float: none; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 11px; line-height: 14.300000190734863px; list-style: none; margin: 0px; padding: 0px; text-decoration: underline;"><br /></span>
<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">100g de beurre demi sel</span><br />
<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;"><br /></span>
<br />
<br />
<br />
<h3>
<i style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px; margin: 0px; padding: 0px;">Pour la crème PRALIN </i></h3>
<i style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px; margin: 0px; padding: 0px;"><br /></i>
<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">160g de crème liquide</span><br />
<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;"><br /></span>
<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">160g de chocolat ivoire</span><br />
<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;"><br /></span>
<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">25g de pâte de pralin</span><br />
<br style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px; margin: 0px; padding: 0px;" />
<h3>
<i style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px; margin: 0px; padding: 0px;">Pour le dressage</i></h3>
<i style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px; margin: 0px; padding: 0px;"><br /></i>
<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">250g de fraises</span><br />
<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;"><br /></span>
<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">Confiture de fraise</span><br />
<span class="endo2r7s" style="border-left-color: transparent; border-right-color: transparent; border-style: solid; border-top-color: transparent; border-width: 1px; color: blue; cursor: pointer; display: inline !important; float: none; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 11px; line-height: 14.300000190734863px; list-style: none; margin: 0px; padding: 0px; text-decoration: underline;"><br /></span>
<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">100g de pralin</span><br />
<span style="border: 0px; margin: 0px; padding: 0px;"><span style="color: blue; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;"><u><br /></u></span></span>
<span style="border: 0px; margin: 0px; padding: 0px;"><span style="color: blue; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;"><u><br style="border: 0px; margin: 0px; padding: 0px;" /></u></span><br style="border: 0px; margin: 0px; padding: 0px;" /><strong style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px; margin: 0px; padding: 0px;">Etape 1 : Préparer le short bread</strong></span><br />
<span style="border: 0px; margin: 0px; padding: 0px;"><span style="font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="line-height: 14.3000001907349px;"><b><br style="border: 0px; margin: 0px; padding: 0px;" /></b></span></span><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">1. Dans un bol, mélanger à la main le beurre demi sel ramolli, le sucre glace tamisé et la farine.</span></span><br />
<span style="border: 0px; margin: 0px; padding: 0px;"><span style="font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="line-height: 14.3000001907349px;"><br style="border: 0px; margin: 0px; padding: 0px;" /></span></span><span style="background-color: white;"><span style="font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="line-height: 14.3000001907349px;">2. Étaler au rouleau</span></span></span><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;"> puis détailler selon la taille du moule</span></span><br />
<span style="border: 0px; margin: 0px; padding: 0px;"><span style="font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="line-height: 14.3000001907349px;"><br style="border: 0px; margin: 0px; padding: 0px;" /></span></span><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">3. Beurrer le moule</span></span><br />
<span style="border: 0px; margin: 0px; padding: 0px;"><span style="font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="line-height: 14.3000001907349px;"><br style="border: 0px; margin: 0px; padding: 0px;" /></span></span><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">4. Cuire sur une </span><span style="background-color: white;">feuille silicone </span><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">environ 10 mn à 160°.</span></span><br />
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<a href="http://1.bp.blogspot.com/-MF9w9pkgxoo/U3Omsg05xMI/AAAAAAAAAM4/QwWfN7Xq_m4/s1600/IMG_4471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-MF9w9pkgxoo/U3Omsg05xMI/AAAAAAAAAM4/QwWfN7Xq_m4/s1600/IMG_4471.JPG" height="240" width="320" /></a></div>
<span style="border: 0px; margin: 0px; padding: 0px;"><span style="font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="line-height: 14.3000001907349px;"><br style="border: 0px; margin: 0px; padding: 0px;" /></span></span><br style="border: 0px; margin: 0px; padding: 0px;" /><strong style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px; margin: 0px; padding: 0px;">Etape 2 : Préparer la crème d'amande</strong></span><br />
<span style="border: 0px; margin: 0px; padding: 0px;"><span style="font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="line-height: 14.3000001907349px;"><b><br style="border: 0px; margin: 0px; padding: 0px;" /></b></span></span><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">1. Mélanger à l'aide d'un fouet les œufs, la cassonade, le beurre légèrement fondu, la </span></span><br />
<span style="border: 0px; margin: 0px; padding: 0px;"><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;"><br /></span></span>
<span style="border: 0px; margin: 0px; padding: 0px;"><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">poudre amande et la crème liquide.</span></span><br />
<span style="border: 0px; margin: 0px; padding: 0px;"><span style="font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="line-height: 14.3000001907349px;"><br style="border: 0px; margin: 0px; padding: 0px;" /></span></span></span>
<span style="border: 0px; margin: 0px; padding: 0px;"><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">2. Dresser </span><span style="background-color: white;"> </span><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">sur le short bread encore tiède et cuire à 170° environ 20 mn</span></span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-btIHGa_8FRU/U3OmzyLGkZI/AAAAAAAAANA/5jSCc_zRdDk/s1600/IMG_4468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-btIHGa_8FRU/U3OmzyLGkZI/AAAAAAAAANA/5jSCc_zRdDk/s1600/IMG_4468.JPG" height="240" width="320" /></a></div>
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<span style="border: 0px; margin: 0px; padding: 0px;"><br style="border: 0px; margin: 0px; padding: 0px;" /></span><span style="border: 0px; margin: 0px; padding: 0px;"><span style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px; margin: 0px; padding: 0px;">Etape 3 : Préparer la crème de chocolat blanc / pralin</span></span></h3>
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<span style="border: 0px; margin: 0px; padding: 0px;"><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">1. Mélanger dans un saladier le chocolat préalablement concassé et la pâte de pralin</span></span><br />
<span style="border: 0px; margin: 0px; padding: 0px;"><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;"><br /></span></span><span style="border: 0px; margin: 0px; padding: 0px;"><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">2. </span><span style="background-color: white;">Dans une</span><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;"> casserole, faire bouillir la crème</span></span><br />
<span style="border: 0px; margin: 0px; padding: 0px;"><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;"><br /></span></span><span style="border: 0px; margin: 0px; padding: 0px;"><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">3. Verser la crème chaude sur la préparation et mélanger le tout au fouet</span></span><br />
<span style="border: 0px; margin: 0px; padding: 0px;"><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;"><br /></span></span><span style="border: 0px; margin: 0px; padding: 0px;"><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;"> Réserver au minimum 4h au frigidaire</span></span><span style="border: 0px; margin: 0px; padding: 0px;"><br style="border: 0px; margin: 0px; padding: 0px;" /></span><br />
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<span style="border: 0px; margin: 0px; padding: 0px;"><span style="font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="line-height: 14.3000001907349px;"><br style="border: 0px; margin: 0px; padding: 0px;" /></span></span></span>
<span style="border: 0px; margin: 0px; padding: 0px;"><span style="font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="line-height: 14.3000001907349px;"><br style="border: 0px; margin: 0px; padding: 0px;" /></span></span></span>
<span style="border: 0px; margin: 0px; padding: 0px;"><strong style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px; margin: 0px; padding: 0px;">Etape 4 : Préparer le dressage</strong></span><br />
<span style="border: 0px; margin: 0px; padding: 0px;"><span style="font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="line-height: 14.3000001907349px;"><b><br style="border: 0px; margin: 0px; padding: 0px;" /></b></span></span><span style="background-color: white;"><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">1. Étaler une fine </span>couche</span><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;"> de confiture de fraise sur </span><span style="background-color: white;">le fond </span><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">de tarte</span></span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-C1TReDkx0L8/U3OnJdJTK2I/AAAAAAAAANI/tNFygVsJkko/s1600/IMG_4470.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-C1TReDkx0L8/U3OnJdJTK2I/AAAAAAAAANI/tNFygVsJkko/s1600/IMG_4470.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">confiture de fraise maison</span></td></tr>
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<span style="border: 0px; margin: 0px; padding: 0px;"><span style="font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="line-height: 14.3000001907349px;"><br style="border: 0px; margin: 0px; padding: 0px;" /></span></span><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">2. Faire chauffer le </span><span style="background-color: white;">reste</span><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;"> de confiture de fraise avec un peu d'eau</span></span><br />
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<span style="border: 0px; margin: 0px; padding: 0px;"><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">3. Après avoir coupé la </span><span style="background-color: white;">base</span><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;"> des fraises, dressez-les</span><span class="endo2r7s" id="endo2r7s_10" style="border-left-color: transparent; border-right-color: transparent; border-style: solid; border-top-color: transparent; border-width: 1px; color: blue; cursor: pointer; display: inline !important; float: none; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 11px; line-height: 14.300000190734863px; list-style: none; margin: 0px; padding: 0px; text-decoration: underline;"> </span></span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-GxYL7XTqNog/U3OncN9QuKI/AAAAAAAAANQ/XToeyCs8_vI/s1600/IMG_4463.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-GxYL7XTqNog/U3OncN9QuKI/AAAAAAAAANQ/XToeyCs8_vI/s1600/IMG_4463.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">fraises du jardin</span></td></tr>
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<a href="http://4.bp.blogspot.com/-Jg1jhDiYSLM/U3OndiN2isI/AAAAAAAAANg/WZVLS2Jdt0E/s1600/IMG_4466.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Jg1jhDiYSLM/U3OndiN2isI/AAAAAAAAANg/WZVLS2Jdt0E/s1600/IMG_4466.JPG" height="320" width="240" /></a><a href="http://1.bp.blogspot.com/-BG_epFi17f8/U3Onb-t-HkI/AAAAAAAAANU/AkvkIgtaK-o/s1600/IMG_4462.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-BG_epFi17f8/U3Onb-t-HkI/AAAAAAAAANU/AkvkIgtaK-o/s1600/IMG_4462.JPG" height="320" width="240" /></a></div>
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<span style="border: 0px; margin: 0px; padding: 0px;"><span style="font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="line-height: 14.3000001907349px;"><br style="border: 0px; margin: 0px; padding: 0px;" /></span></span><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">4. Napper les fraises et les bords du fond de </span><span style="background-color: white;">tarte</span><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;"> avec la confiture de fraise chaude</span></span><br />
<span style="border: 0px; margin: 0px; padding: 0px;"><span style="font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="line-height: 14.3000001907349px;"><br style="border: 0px; margin: 0px; padding: 0px;" /></span></span><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">5. Recouvrer les bords du fond de tarte </span><span style="background-color: white;">avec les </span><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;"> éclats de pralin </span></span><br />
<span style="border: 0px; margin: 0px; padding: 0px;"><span style="font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="line-height: 14.3000001907349px;"><br style="border: 0px; margin: 0px; padding: 0px;" /></span></span><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">6. A l'aide d'un fouet monter la crème chocolat </span></span><br />
<span style="border: 0px; margin: 0px; padding: 0px;"><span style="font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="line-height: 14.3000001907349px;"><br style="border: 0px; margin: 0px; padding: 0px;" /></span></span><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;">7. Dresser la crème à l'aide d'une poche à </span><span style="background-color: white;">douille </span><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 14.3000001907349px;"> sur la tarte aux fraises </span></span><br />
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<a href="http://3.bp.blogspot.com/-t1Kg6s4xBMc/U3OoKaCJtII/AAAAAAAAAN0/UhDRlZDM_fw/s1600/IMG_4476.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-t1Kg6s4xBMc/U3OoKaCJtII/AAAAAAAAAN0/UhDRlZDM_fw/s1600/IMG_4476.JPG" height="480" width="640" /></a><a href="http://3.bp.blogspot.com/-ey6v8cYsTcU/U3OoL9QdwpI/AAAAAAAAAN8/EGvipsBviBA/s1600/IMG_4478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ey6v8cYsTcU/U3OoL9QdwpI/AAAAAAAAAN8/EGvipsBviBA/s1600/IMG_4478.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="line-height: 14.3000001907349px;"><br /></span></span>
<br />
<blockquote class="tr_bq">
<span style="background-color: white;"><span style="color: magenta;"><span style="font-size: large;"><span style="font-family: tahoma, helvetica, arial, sans-serif; line-height: 15.8079996109009px;">J'irai sucrer les fraises, là-haut sur la falaise, un jour</span></span> </span></span></blockquote>
<blockquote class="tr_bq">
<span style="background-color: white; color: magenta; font-size: large;"><br style="font-family: tahoma, helvetica, arial, sans-serif; line-height: 15.807999610900879px;" /><span style="font-family: tahoma, helvetica, arial, sans-serif; line-height: 15.8079996109009px;">Mes kilos d'impatience trouveront l'innocence autour</span></span><span style="background-color: white; color: magenta;"> </span></blockquote>
<blockquote class="tr_bq">
<span style="background-color: white; color: magenta; font-size: large;"><br style="font-family: tahoma, helvetica, arial, sans-serif; line-height: 15.807999610900879px;" /><span style="font-family: tahoma, helvetica, arial, sans-serif;"><span style="line-height: 15.8079996109009px;">D'un au-delà, un jour </span></span></span></blockquote>
<blockquote class="tr_bq">
<span style="background-color: white; color: magenta; font-size: large;"><br style="font-family: tahoma, helvetica, arial, sans-serif; line-height: 15.807999610900879px;" /><span style="font-family: tahoma, helvetica, arial, sans-serif; line-height: 15.8079996109009px;">J'irai planter ma tente dans l'Eden ou chez Dante,</span></span> </blockquote>
<blockquote class="tr_bq">
<span style="background-color: white; color: magenta; font-size: large;"><span style="font-family: tahoma, helvetica, arial, sans-serif; line-height: 15.8079996109009px;">un </span></span><span style="background-color: white; color: magenta; font-family: tahoma, helvetica, arial, sans-serif; font-size: large; line-height: 15.8079996109009px;">jour</span></blockquote>
<span style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 11px; line-height: 14.300000190734863px; margin: 0px; padding: 0px;"><br style="border: 0px; margin: 0px; padding: 0px;" /></span>Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com0Roussas, France44.431638 4.802601999999978944.3862905 4.7219209999999787 44.4769855 4.8832829999999792tag:blogger.com,1999:blog-2555109242810824621.post-44886661021992179782015-04-06T22:49:00.000+02:002015-04-06T22:49:44.845+02:00Forêt noire de Pâques<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-QQsAIRu_y8I/VSLsUIyXbBI/AAAAAAAAHR4/dUoG2FopVyc/s1600/IMG_3588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-QQsAIRu_y8I/VSLsUIyXbBI/AAAAAAAAHR4/dUoG2FopVyc/s1600/IMG_3588.JPG" height="480" width="640" /></a></div>
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<a href="http://4.bp.blogspot.com/-27fye5Y5plc/VSLsWvpiR9I/AAAAAAAAHSA/PoStz7XyW48/s1600/IMG_3590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-27fye5Y5plc/VSLsWvpiR9I/AAAAAAAAHSA/PoStz7XyW48/s1600/IMG_3590.JPG" height="480" width="640" /></a></div>
<br />
<h2>
<i><u>RECETTE</u></i></h2>
<div>
<i><u><br /></u></i></div>
<h3>
<i><u>La génoise:</u></i></h3>
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<i><u><br /></u></i></div>
<div>
<span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px; text-align: justify;">130g de farine tamisée</span></div>
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<span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px; text-align: justify;"> 20g de cacao </span></div>
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<span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px; text-align: justify;"> 20g de maïzena, </span></div>
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<span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px; text-align: justify;">6 oeufs </span></div>
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<span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px; text-align: justify;"> 170g de sucre</span></div>
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<br style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px; margin: 0px; padding: 0px; text-align: justify;" /><span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px; text-align: justify;">Fouetter les oeufs et le sucre au bain-marie, puis continuer jusqu’au refroidissement. </span></div>
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<span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px; text-align: justify;">Incorporer les poudres tamisées.</span></div>
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<span style="color: #62768e; font-family: Trebuchet MS, Arial, Helvetica;"><span style="font-size: 14.1120004653931px; line-height: 24.6960010528564px;">Étaler</span></span><span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px; text-align: justify;"> sur trois plaques de cuisson</span></div>
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<span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px; text-align: justify;"> Cuire à 180°, 10mn</span></div>
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<span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px; text-align: justify;"><br /></span></div>
<h3>
<b><i><u><span style="background-color: white; color: firebrick; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px; margin: 0px; padding: 0px;"><span style="margin: 0px; padding: 0px;">La chantilly au chocolat </span></span><span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px;">:</span></u></i></b></h3>
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<span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px;"> 100g de crème et 20g de miel, 120g de chocolat puis 150g de crème froide et 50g de mascarpone.</span></div>
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<span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px; text-align: justify;">Chauffer les 120g de crème avec le miel, faire une ganache avec le chocolat fondu,</span></div>
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<span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px; text-align: justify;">Une fois la ganache refroidie,</span><span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px; text-align: justify;"> ajouter le reste de crème et mascarpone froide et fouetter.</span></div>
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<span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px; text-align: justify;"><br /></span></div>
<h3>
<span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px; text-align: justify;"><i><u>La chantilly nature: </u></i></span></h3>
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<span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px;">Fouetter 300g de crème en chantilly ferme avec 80g de sucre</span></div>
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<span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px;"><br /></span></div>
<h3>
<i><u><span style="background-color: white; color: firebrick; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px; margin: 0px; padding: 0px;"><strong style="margin: 0px; padding: 0px;">Le sirop</strong></span><span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px;"> :</span></u></i><span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px;"> 100g d’eau, 100g de sucre</span></h3>
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<span style="color: #62768e; font-family: Trebuchet MS, Arial, Helvetica;"><span style="background-color: white; font-size: 14.1120004653931px; line-height: 24.6960010528564px;">Des cerises griottes</span></span></div>
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<span style="color: #62768e; font-family: Trebuchet MS, Arial, Helvetica;"><span style="background-color: white; font-size: 14.1120004653931px; line-height: 24.6960010528564px;"><br /></span></span></div>
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<span style="color: #62768e; font-family: Trebuchet MS, Arial, Helvetica;"><span style="background-color: white;"><span style="font-size: 14.1120004653931px; line-height: 24.6960010528564px;">Le montage: Une génoise punchée au sirop, de la crème chantilly, des cerises, une génoise punchée, la chantilly chocolat, des cerises, une génoise punchée et le reste de chantilly nature.Parsemer de copeaux de chocolat et de cerises griottes.</span></span></span></div>
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<span style="color: #62768e; font-family: Trebuchet MS, Arial, Helvetica;"><span style="background-color: white;"><span style="font-size: 14.1120004653931px; line-height: 24.6960010528564px;"><br /></span></span></span></div>
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<a href="http://4.bp.blogspot.com/-6EIifzEWEbc/VSLwSvCEh6I/AAAAAAAAHSM/rxO7Ereez-s/s1600/IMG_3570.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-6EIifzEWEbc/VSLwSvCEh6I/AAAAAAAAHSM/rxO7Ereez-s/s1600/IMG_3570.JPG" height="320" width="288" /></a></div>
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<span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px;"><br /></span></div>
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<span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: 14.1120004653931px; line-height: 24.6960010528564px;"><br /></span></div>
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<span style="background-color: white;"><span style="color: blue;"><span style="font-family: Trebuchet MS, Arial, Helvetica;"><span style="font-size: 14.1120004653931px; line-height: 24.6960010528564px;">------------->>>>>BELLE RÉCOLTE!!!!!</span></span></span></span></div>
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Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com0tag:blogger.com,1999:blog-2555109242810824621.post-44717753093435439452015-04-04T19:10:00.000+02:002015-04-04T19:10:19.609+02:00Le noirmoutrinVoici un gâteau simple... c'est la spécialité de Noirmoutier: un sablée recouvert de confiture et de meringue!!!<br />
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<a href="http://4.bp.blogspot.com/-VyVezLJmFtE/VSAZ_dtPQvI/AAAAAAAAHOM/zi3b3jAP1iA/s1600/IMG_3554.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-VyVezLJmFtE/VSAZ_dtPQvI/AAAAAAAAHOM/zi3b3jAP1iA/s1600/IMG_3554.JPG" height="478" width="640" /></a></div>
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<h3>
<i><u>INGRÉDIENTS:</u></i></h3>
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<i><u><br /></u></i></div>
<div style="background-color: white; color: #373737; font-size: 15px; line-height: 20px; margin-bottom: 15px; padding: 0px;">
<strong>120 g de farine<br />30 g de poudre d'amandes<br />65 g de beurre en dès<br />65 g de sucre glace<br />30 g</strong> d’œufs</div>
<div style="background-color: white; color: #373737; font-size: 15px; line-height: 20px; margin-bottom: 15px; padding: 0px;">
<strong>180 g de confiture de framboises</strong></div>
<div style="background-color: white; color: #373737; font-size: 15px; line-height: 20px; margin-bottom: 15px; padding: 0px;">
<strong>2 blancs d’œufs<br />100 g de suc</strong>re</div>
<div style="background-color: white; color: #373737; font-size: 15px; line-height: 20px; margin-bottom: 15px; padding: 0px;">
<strong>Amandes effilées<br />Sucre gla</strong>ce</div>
<div style="background-color: white; color: #373737; font-size: 15px; line-height: 20px; margin-bottom: 15px; padding: 0px;">
<br /></div>
<div style="background-color: white; color: #373737; line-height: 20px; margin-bottom: 15px; padding: 0px;">
Émietter le beurre avec la farine, la poudre d'amandes et le sucre glace. Ajouter les 30g d’œufs et mélanger avec la paume de la main sur le plan de travail, Former une boule, filmer et placer au frigidaire..( 30 minutes )</div>
<div style="background-color: white; color: #373737; line-height: 20px; margin-bottom: 15px; padding: 0px;">
Abaisser la pâte . Rabattre les côtés . Déposer la confiture sur la pâte sablée.</div>
<div style="background-color: white; color: #373737; line-height: 20px; margin-bottom: 15px; padding: 0px;">
Préchauffer le four à 200°C.</div>
<div style="background-color: white; color: #373737; line-height: 20px; margin-bottom: 15px; padding: 0px;">
Réaliser la meringue en fouettant les blancs d’œufs avec le sucre en fouettant .</div>
<div style="background-color: white; color: #373737; line-height: 20px; margin-bottom: 15px; padding: 0px;">
Mettre la meringue sur la confiture avec une poche à douille.</div>
<div style="background-color: white; color: #373737; line-height: 20px; margin-bottom: 15px; padding: 0px;">
Recouvrir d'amandes effilées et de sucre glace.</div>
<div style="background-color: white; color: #373737; font-size: 15px; line-height: 20px; margin-bottom: 15px; padding: 0px;">
Faites cuire pour 15 à 20 minutes</div>
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Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com0Noirmoutier-en-l'Île, France47.001143 -2.247107000000028246.9145355 -2.4084685000000281 47.0877505 -2.0857455000000282tag:blogger.com,1999:blog-2555109242810824621.post-12220253638720865962015-03-26T21:44:00.000+01:002015-03-26T21:44:35.415+01:00Biscuits sablés au chocolat<h2 style="clear: both; text-align: center;">
Vous aimez les KANGO HELLO DE LU, ce biscuit sablé fourré de chocolat...???</h2>
<h2 style="clear: both; text-align: center;">
cette recette est faite pour vous!!!!!!</h2>
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<a href="http://1.bp.blogspot.com/-lupXxZuioMM/VRRrsDZ0wmI/AAAAAAAAHJE/OJcK6KKGGig/s1600/20150326_173106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-lupXxZuioMM/VRRrsDZ0wmI/AAAAAAAAHJE/OJcK6KKGGig/s1600/20150326_173106.jpg" height="360" width="640" /></a></div>
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<a href="http://2.bp.blogspot.com/-Qs_GLhXbILk/VRRr5CdLl3I/AAAAAAAAHJM/GfWl-py6uR0/s1600/20150326_174007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Qs_GLhXbILk/VRRr5CdLl3I/AAAAAAAAHJM/GfWl-py6uR0/s1600/20150326_174007.jpg" height="360" width="640" /></a></div>
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<span style="border: 0px; color: #d23a4f; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><em style="border: 0px; font-family: inherit; font-size: 0.8751em; font-stretch: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;"><br /></span></em></span></div>
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<span style="border: 0px; color: #d23a4f; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><em style="border: 0px; font-family: inherit; font-size: 0.8751em; font-stretch: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;"><br /></span></em></span></div>
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<span style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; color: #d23a4f; font-family: inherit; font-stretch: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><i><span style="font-size: small;"><u><span style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-stretch: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-stretch: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">INGRÉDIENTS</span></span> </u></span></i></span></h3>
<span style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-stretch: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #d23a4f; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">– 300 g de farine</span><br /><span style="color: #d23a4f; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">– 200 g de beurre pommade</span><br /><span style="color: #d23a4f; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">– 120 g de sucre glace</span><br /><span style="color: #d23a4f; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">– 50 g de poudre d’amande</span><br /><span style="color: #d23a4f; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">– 1 œuf</span><br /><span style="color: #d23a4f; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">– 1 cc de fleur de sel</span><br /><span style="color: #d23a4f; font-family: inherit;"><span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">– chocolat, </span></span><span style="color: #d23a4f; font-family: PT Serif, Georgia, serif;"><span style="line-height: 21px;">crème</span></span><span style="color: #d23a4f; font-family: inherit;"><span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"> </span></span><span style="color: #d23a4f;">fraîche</span><br /><span style="color: #797979; font-family: 'PT Serif', Georgia, serif; line-height: 21px;"> </span></span><br />
<h3 style="border: 0px; color: #797979; font-family: 'PT Serif', Georgia, serif; font-stretch: inherit; line-height: 21px; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
<span style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-stretch: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; color: #814d42; font-family: georgia, palatino; font-stretch: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><i><u><b><span style="font-size: small;">Préparation :</span></b></u></i></span></span></h3>
<div style="border: 0px; color: #797979; font-family: 'PT Serif', Georgia, serif; font-stretch: inherit; line-height: 21px; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
<span style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; color: #814d42; font-family: georgia, palatino; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> mélanger la farine, le beurre, le sucre, la poudre d’amande et le sel de tel manière à obtenir une texture sableuse.</span></div>
<div style="border: 0px; color: #797979; font-family: 'PT Serif', Georgia, serif; font-stretch: inherit; line-height: 21px; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; color: #814d42; font-family: georgia, palatino; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Ajouter l’œuf, et mélanger à la main jusqu’à l’obtention d’une boule de pâte homogène.</span></div>
<div style="border: 0px; color: #797979; font-family: 'PT Serif', Georgia, serif; font-stretch: inherit; line-height: 21px; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; color: #814d42; font-family: georgia, palatino; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Filmer et réserver 1h au frais.</span></div>
<div style="border: 0px; color: #797979; font-family: 'PT Serif', Georgia, serif; font-stretch: inherit; line-height: 21px; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; color: #814d42; font-family: georgia, palatino; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Préchauffer votre four à 180°C </span></span></div>
<div style="border: 0px; color: #797979; font-family: 'PT Serif', Georgia, serif; font-stretch: inherit; line-height: 21px; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; color: #814d42; font-family: georgia, palatino; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Étaler la pâte sur le plan de travail fariné.</span></div>
<div style="border: 0px; color: #797979; font-family: 'PT Serif', Georgia, serif; font-stretch: inherit; line-height: 21px; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; color: #814d42; font-family: georgia, palatino; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Découper les sablés à l’aide d’un emporte-pièce,avec un pinceau mouillez les rebords de votre premier cercle, garnir le centre d’une cuillère de chocolat fondu avec la crème fraîche puis couvrir d’un second rond de pâte et souder les bords en pressant légèrement.</span></div>
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<span style="border: 0px; color: #814d42; font-family: georgia, palatino; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Saupoudrer de sucre glace</span></div>
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<span style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-stretch: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #814d42; font-family: georgia, palatino;"><span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 20px;">Enfourner 20 minutes environ </span><span style="line-height: 20px;">jusqu’à</span><span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 20px;"> ce que les biscuits soient bien dorés.</span></span></span></div>
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Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com0Chantemerle-lès-Grignan, France44.403858 4.835798999999951844.358482 4.7551179999999516 44.449234 4.916479999999952tag:blogger.com,1999:blog-2555109242810824621.post-58547143166749688762015-03-05T22:45:00.000+01:002015-03-05T22:45:43.246+01:00TARTE POIRE CARAMEL<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-7ZvkjNP1OYU/VPjLlYaNdaI/AAAAAAAAHDc/pnzVkqQTfP4/s1600/www.kizoa.com_collage_2015-03-05_22-27-33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7ZvkjNP1OYU/VPjLlYaNdaI/AAAAAAAAHDc/pnzVkqQTfP4/s1600/www.kizoa.com_collage_2015-03-05_22-27-33.jpg" height="480" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><u><span style="font-size: large;">Pâte sucrée: </span></u></i></span></span></h2>
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<span class="Apple-style-span" style="color: #741b47;"><b><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-210g de farine</span></b></b></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><b><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-125g de beurre </span></b></b></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><b><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-25g de poudre d'amande</span></b></b></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><b><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-50g d'œuf battu</span></b></b></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><b><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-1 pincée de sel</span></b></b></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><b><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-35g de sucre glace</span></b></b></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><b><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b></b></span></div>
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<i style="line-height: 23.5620002746582px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mettre la poudre d'amande, le sucre glace, la farine, le sel et le beurre en morceaux dans le bol AVEC LE CROCHET DE PETRISSAGE</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ajouter l'œuf battu et mélanger juste pour incorporer celui-ci</span></i></div>
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<i style="line-height: 23.5620002746582px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Étaler la pâte assez finement et foncer le moule à tarte</span></i></div>
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<i style="line-height: 23.5620002746582px; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Piquer le fond de pâte avec une fourchette</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Faites cuire 15 minutes à 180</i></span></div>
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<i><u><span style="font-size: large;"><span style="background-color: white; color: firebrick; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin: 0px; padding: 0px;"><strong style="margin: 0px; padding: 0px;">l’appareil à flan</strong></span><span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px;"> :</span></span></u></i></h2>
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<span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; font-size: small; line-height: 24.6960010528564px;"> </span><span style="background-color: white; color: #62768e; line-height: 24.6960010528564px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">50g d’œuf, 90g de sucre semoule, 10g de maïzena et 10g de sucre, 95g de lait frais entier, 60g de crème fleurette.</span></span></div>
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<span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; text-align: justify;">Portez à ébullition la crème et le lait. Réalisez pendant ce temps un </span><strong style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin: 0px; padding: 0px; text-align: justify;">caramel à sec</strong><span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; text-align: justify;"> dans une casserole. Quand le caramel a une belle couleur brun foncé, ajoutez le mélange chaud lait + crème pour le décuire. Fouettez la maïzena et l’œuf puis ajoutez le caramel .</span><br />
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<span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; text-align: justify;">Garnissez le fond de tarte avec les poires pelées émincées . Versez dessus l’appareil à flan au caramel.Enfournez à nouveau pendant 45 minutes.</span>Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com0Chantemerle-lès-Grignan, France44.403858 4.835798999999951844.358482 4.7551179999999516 44.449234 4.916479999999952tag:blogger.com,1999:blog-2555109242810824621.post-29882236441193681122015-03-02T16:17:00.000+01:002015-03-02T16:18:12.097+01:00Pavlova mangue et banane<br />
Pour la #fête des grand-mères un #gâteau mousseux, sucré et fruité!!!<br />
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<h3>
La meringue italienne:</h3>
4 blancs d'oeufs, 1 pincée de sel, 100 g de sucre semoule, 1 cuillère à café de maïzena, 1 cuillère à café de vinaigre et 50g de sucre glace<br />
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Préchauffez le four à 150<br />
Montez les blancs en neige avec le sel puis serrez avec le sucre.<br />
Ajoutez le vinaigre et la maïzena.<br />
Versez la préparation et lissez, saupoudrez de sucre glace et faites cuire au four 25 minutes<br />
Baissez le four à 120 pendant 20 minutes.<br />
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<h3>
La crème chantilly:</h3>
250g de crème et 100g de mascarpone fouettée<br />
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80 ml de pulpe de mangue et banane<br />
50g de mangue coupés<br />
50g d'amandes grilléesAnonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com0Chantemerle-lès-Grignan, France44.403858 4.835798999999951844.358482 4.7551179999999516 44.449234 4.916479999999952tag:blogger.com,1999:blog-2555109242810824621.post-37478992787366569002015-02-27T13:34:00.000+01:002015-02-27T13:34:50.926+01:00PAVLOVA aux FRAMBOISES<div class="separator" style="clear: both; text-align: center;">
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<h2>
INGRÉDIENTS</h2>
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6 blancs d'oeufs<br />
300 g de sucre<br />
2 cuillère à café de vinaigre blanc<br />
3 cuillère à café de maïzena<br />
1 cuillère à café de vanille<br />
600g de framboises<br />
3 cuillère à soupe de confiture de cassis<br />
500ml de crème liquide<br />
3 cuillère à soupe de mascarpone<br />
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Préchauffez le four à 170<br />
Montez au batteur les blancs avec le sucre<br />
Ajoutez le vinaigre, la maïzena et la vanille<br />
Recouvrez 3 plaques de papier sulfurisé et déposez-y 3 ronds de meringue<br />
Ramenez la température du four à 120 et enfournez pendant une heure<br />
Éteignez le four en entrouvrant la porte<br />
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Réduisez 200g de framboises en coulis avec la confiture<br />
Montez la crème en chantilly avec le mascarpone<br />
Étalez sur le premier disque une couche de chantilly avec des framboises, répétez l’opération avec les autres disques.<br />
Versez le coulis sur le dessusAnonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com0tag:blogger.com,1999:blog-2555109242810824621.post-4282535890997116302015-02-22T22:46:00.001+01:002015-02-27T13:09:08.329+01:00charlotte vanille caramel noisette de Christophe Adam<div class="separator" style="clear: both; text-align: center;">
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Une fois n'est pas coutume j'ai acheté mon magasine fou de pâtisserie.<br />
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Voici la première recette que j'ai réalisé:<br />
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LES BISCUITS A LA CUILLÈRE<br />
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65G DE FARINE<br />
60G DE FÉCULE DE MAIS<br />
175G DE BLANCS D' ŒUFS<br />
125G DE SUCRE<br />
100G DE JAUNE D' OEUFS<br />
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Préchauffer le four à 180<br />
Tamisez la farine avec la fécule, et montez les blancs au batteur. Quand ils sont fermes, serrez les avec le reste de sucre.Incorporez les jaunes puis le mélange farine, fécule.<br />
Introduisez l'appareil dans une poche et pochez des bâtonnets de 8 cm et deux disques de 14 cm.<br />
Saupoudrez les biscuits de sucre glace.<br />
Faites cuire 14 minutes pour les bâtonnets et 17 minutes pour les disques.<br />
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AVANT CUISSON<a href="http://2.bp.blogspot.com/-KxWy6j5tbJY/VOpIvQYtJRI/AAAAAAAAGyw/zk-lE083qWg/s1600/IMG_3381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-KxWy6j5tbJY/VOpIvQYtJRI/AAAAAAAAGyw/zk-lE083qWg/s1600/IMG_3381.JPG" height="239" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
APRES CUISSON<a href="http://2.bp.blogspot.com/-rJw2yB45pDE/VOpIvb5vi5I/AAAAAAAAGyw/cCYWwaCkYVo/s1600/IMG_3384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-rJw2yB45pDE/VOpIvb5vi5I/AAAAAAAAGyw/cCYWwaCkYVo/s1600/IMG_3384.JPG" height="239" width="320" /></a></div>
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LA BAVAROISE A LA VANILLE<br />
<br />
6g de gélatine en poudre<br />
105g de lait<br />
1 gousse de vanille<br />
60g de jaunes d'oeufs<br />
50g de sucre<br />
160g de chocolat blanc<br />
200g de crémé liquide<br />
<br />
Faites trempez la gélatine dans le lait froid ( bien 15 minutes pour que la gélatine se dissout parfaitement)<br />
Portez le lait à ébullition avec la vanille, retirez du feu, couvrez zt laissez infusez 20 minutes.<br />
Battre les jaunes avec le sucre et versez le lait.Faites cuire à feu doux. Une fois votre crème épaissie, ajoutez votre chocolat.<br />
Fouettez votre crème liquide et incorporez le à votre crème.<br />
<br />
LA CRÈME AU CARAMEL<br />
<br />
1G de gélatine<br />
7g d'eau froide<br />
115g de crème liquide<br />
90g de sucre<br />
56g de beurre<br />
1 pincée de fleur de sel<br />
175g de mascarpone<br />
<br />
Faites tremper la gélatine dans l'eau froide.Faites chauffer la crème. Faite cuire le sucre en caramel et déglacez avec la crème.<br />
Ajoutez le beurre et le sel puis la gélatine.<br />
Versez le caramel refroidie sur le mascarpone et mélangez au batteur.<br />
<br />
LE GLAÇAGE AU CARAMEL<br />
<br />
55g de crème liquide<br />
30g de sucre cristal<br />
5g de beurre demi sel<br />
<br />
<br />
LES ÉCLATS DE CARAMEL<br />
<br />
100G de sucre<br />
<br />
LES NOISETTES CONCASSÉES CARAMÉLISÉES<br />
<br />
100g de noisettes concassées<br />
100g de sucre glace chauffé en caramel<br />
<br />
<br />
MONTAGE<br />
<br />
1 moule à charlotte de 18 cm<br />
<br />
Déposez un cercle et les boudoirs autour en les serrant bien. Étalez une couche de crème caramel sur l'un des disques, parsemez de noisettes et coulez une couche de bavaroise, renouvelez l'opération sur le deuxième disque.<br />
Gardez au frais 3h00<br />
<br />
Une fois votre charlotte démoulée, coulez une fine couche de caramel et parsemez d’éclats de caramel<br />
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<br />Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com1tag:blogger.com,1999:blog-2555109242810824621.post-89889337767564482602015-02-04T22:32:00.001+01:002015-02-04T22:32:10.017+01:00Gâteau au café, inspiré de la recette de Philippe Conticini <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-7yae1ZfKWBM/VNKGinZeSTI/AAAAAAAAF7Q/xmvJONVL4ts/s1600/IMG_3267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7yae1ZfKWBM/VNKGinZeSTI/AAAAAAAAF7Q/xmvJONVL4ts/s1600/IMG_3267.JPG" height="640" width="478" /></a></div>
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<h4 style="font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px;">
<span style="color: firebrick;"><span style="font-weight: normal;">Un délicieux gâteau léger au bon gout de noisette et de café</span></span></h4>
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<span style="color: firebrick;"><span style="font-family: Trebuchet MS, Arial, Helvetica;"><span style="line-height: 24.6960010528564px;">J'ai un peu modifié la recette en enlevant la crème au beurre et la crème liquide pour les calories!!!!</span></span></span></div>
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<span style="color: firebrick;"><span style="font-family: Trebuchet MS, Arial, Helvetica;"><span style="line-height: 24.6960010528564px;"><br /></span></span></span></div>
<h4 style="color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px;">
<span data-mce-mark="1" style="color: firebrick; margin: 0px; padding: 0px;"><strong style="margin: 0px; padding: 0px;"><i><u>Le biscuit au café</u></i></strong></span> : ( un biscuit léger et tellement goûteux!!!! )</h4>
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<h4 style="color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px;">
90g de poudre de noisettes, 60g de sucre roux, 125g de <strong style="margin: 0px; padding: 0px;">blancs d’œufs</strong>, 30g de<strong style="margin: 0px; padding: 0px;"> jaunes</strong>, 30g de sucre glace, gousses de vanille, 85g de beurre, 1 tasse de <strong style="margin: 0px; padding: 0px;">café </strong>, 2 pincées de fleur de sel, 45g de farine , 1/2 paquet de levure chimique.</h4>
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<br /></div>
<span style="color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px;">Faire fondre le beurre jusqu’à ce qu’il prenne une belle couleur noisette </span><br />
<div style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin-bottom: 15px; padding: 0px; text-align: justify;">
Hors du feu ajouter le café .</div>
<div style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin-bottom: 15px; padding: 0px; text-align: justify;">
Dans le bol du robot muni du fouet plat mélanger la poudre de noisettes, les graines des gousses de vanille, le sucre glace et le sucre roux.</div>
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Incorporer les jaunes d’œufs puis verser le beurre noisette encore chaud en 2 ou 3 fois sans cesser de fouetter.</div>
<div style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin-bottom: 15px; padding: 0px; text-align: justify;">
Ajouter ensuite la farine, la fleur de sel et la levure chimique . Monter les blancs, Préchauffer<strong style="margin: 0px; padding: 0px;"> le four à 170°</strong>. Verser le mélange dans le moule rectangle et enfourner 25 minutes . </div>
<div style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin-bottom: 15px; padding: 0px; text-align: justify;">
<span data-mce-mark="1" style="color: firebrick; margin: 0px; padding: 0px;"><strong style="margin: 0px; padding: 0px;"><i><u>Le streusel</u></i></strong> </span>:</div>
<div style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin-bottom: 15px; padding: 0px; text-align: justify;">
50g de beurre , 50g de cassonade, 65g de poudre de noisettes, 50g de farine , 2 pincées de fleur de sel.</div>
<div style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin-bottom: 15px; padding: 0px; text-align: justify;">
<br style="margin: 0px; padding: 0px;" />Mélanger le sucre roux, la poudre de noisettes et la fleur de sel. Ajouter le beurre pommade coupé en morceaux. Mélanger pour obtenir un crumble. L’étaler sur une feuille de papier cuisson posée sur la plaque du four et enfourner à 150° pendant 25 minutes.</div>
<div style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin-bottom: 15px; padding: 0px; text-align: justify;">
<span data-mce-mark="1" style="color: firebrick; line-height: 24.6960010528564px; margin: 0px; padding: 0px;"><span style="margin: 0px; padding: 0px;"><i><u><b>La crème au café</b></u></i></span></span><span data-mce-mark="1" style="color: firebrick; line-height: 24.6960010528564px; margin: 0px; padding: 0px;"> :</span></div>
<div style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin-bottom: 15px; padding: 0px; text-align: justify;">
<span style="line-height: 24.6960010528564px;"> 75ml de lait , 25ml de café arabica , 1 œuf entier + un jaune, 50g de sucre semoule</span></div>
<div style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin-bottom: 15px; padding: 0px; text-align: justify;">
<span style="line-height: 24.6960010528564px;">Porter à ébullition dans une casserole le lait et le café </span></div>
<div style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin-bottom: 15px; padding: 0px; text-align: justify;">
<span style="line-height: 24.6960010528564px;">Pendant ce temps fouetter le jaune, l’œuf entier et le sucre </span></div>
<div style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin-bottom: 15px; padding: 0px; text-align: justify;">
<span style="line-height: 24.6960010528564px;">Verser le lait et café chaud sur les oeufs et sucre tout en fouettant</span></div>
<div style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin-bottom: 15px; padding: 0px; text-align: justify;">
<span style="line-height: 24.6960010528564px;">Remettre le tout dans la casserole et faire cuire </span><span style="line-height: 24.6960010528564px;"> sans cesser de remuer </span></div>
<div style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin-bottom: 15px; padding: 0px; text-align: justify;">
<b><i><u>La meringue:</u></i></b></div>
<div style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin-bottom: 15px; padding: 0px; text-align: justify;">
<span style="line-height: 24.6960010528564px;">100g de sucre semoule, 3cs d’eau, 60g de blancs d’œufs</span></div>
<div style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin-bottom: 15px; padding: 0px; text-align: justify;">
<span style="line-height: 24.6960010528564px;">Faire un sirop avec le sucre et l’eau pour atteindre 121°. </span></div>
<div style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin-bottom: 15px; padding: 0px; text-align: justify;">
<span style="line-height: 24.6960010528564px;">monter les blancs à vitesse moyenne, quand ils sont </span><strong style="line-height: 24.6960010528564px; margin: 0px; padding: 0px;">au bec d’oiseau</strong><span style="line-height: 24.6960010528564px;"> incorporer le sirop et laisser tourner jusqu’a refroidissement. </span></div>
<div style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin-bottom: 15px; padding: 0px; text-align: justify;">
<br style="line-height: 24.6960010528564px; margin: 0px; padding: 0px;" /><span style="line-height: 24.6960010528564px;">Quand la crème au café est à la bonne température, incorporer petit à petit </span><span style="line-height: 24.6960010528564px;"> la meringue italienne.</span></div>
<div style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin-bottom: 15px; padding: 0px; text-align: justify;">
<b><i><u>Montage</u></i></b></div>
<div style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin-bottom: 15px; padding: 0px; text-align: justify;">
<i>Puncher le gateau avec un café ( une tasse), recouvrir de créme et parsemer de streusel</i></div>
Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com0tag:blogger.com,1999:blog-2555109242810824621.post-37762616030003548882015-01-30T23:34:00.000+01:002015-01-30T23:34:58.029+01:00muffins pralin coeur chocolat blanc<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-XwMxdk6VDPc/VMwD9D_vwhI/AAAAAAAAFsc/rDRlEFRXmKE/s1600/IMG_3236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-XwMxdk6VDPc/VMwD9D_vwhI/AAAAAAAAFsc/rDRlEFRXmKE/s1600/IMG_3236.JPG" height="640" width="476" /></a></div>
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<a href="http://3.bp.blogspot.com/-h2UyNJGv_FQ/VMwEIYLq-PI/AAAAAAAAFsk/fWLa07uHqmY/s1600/IMG_3240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-h2UyNJGv_FQ/VMwEIYLq-PI/AAAAAAAAFsk/fWLa07uHqmY/s1600/IMG_3240.JPG" height="478" style="cursor: move;" width="640" /></a></div>
<br />
Du pralin...encore du pralin...je suis folle du pralin!!!! fait maison!!!<br />
<br />
Pour le pralin : recette ici -------- http://patisserie26.blogspot.fr/2014/11/tropezienne-pralin-chocolat.html<br />
<br />
200 g de pralinoise ( 100g de pralin avec 100g de chocolat au lait )<br />
2 oeufs<br />
40 g de farine<br />
6 cuillère à café de pralin<br />
6 carrés de chocolat blanc<br />
<br />
Mélanger vos oeufs ,votre pralinoise et votre farine<br />
Déposer un peu de pâte au fond de vos moules a muffins<br />
Disposer un carré de chocolat avec une cuillère a café de pralin<br />
Recouvrer de pâte<br />
<br />
Cuire 6 minutes à 200Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com0tag:blogger.com,1999:blog-2555109242810824621.post-42780187632134404142015-01-16T10:13:00.001+01:002015-01-16T10:13:59.458+01:00TARTE AUX NOIX<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-SJMEbpSP4BQ/VLjS7qUrxdI/AAAAAAAAFrs/wDZPgsag29c/s1600/DSCN3972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-SJMEbpSP4BQ/VLjS7qUrxdI/AAAAAAAAFrs/wDZPgsag29c/s1600/DSCN3972.JPG" height="594" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #741b47;"><b><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pâte sucrée: </span></b></b></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><b><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-210g de farine</span></b></b></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><b><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-125g de beurre </span></b></b></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><b><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-25g de poudre d'amande</span></b></b></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><b><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-50g d'œuf battu</span></b></b></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><b><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-1 pincée de sel</span></b></b></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><b><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-35g de sucre glace</span></b></b></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><b><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b></b></span></div>
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<i style="line-height: 23.5620002746582px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mettre la poudre d'amande, le sucre glace, la farine, le sel et le beurre en morceaux dans le bol AVEC LE CROCHET DE PETRISSAGE</span></i></div>
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<i style="line-height: 23.5620002746582px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ajouter l'œuf battu et mélanger juste pour incorporer celui-ci</span></i></div>
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<i style="line-height: 23.5620002746582px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Étaler la pâte assez finement et foncer le moule à tarte</span></i></div>
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<i style="line-height: 23.5620002746582px; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Piquer le fond de pâte avec une fourchette</span></i></div>
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<a href="http://1.bp.blogspot.com/-FB4-f_vg8XQ/VLjVAEyLdbI/AAAAAAAAFr4/1wt9OUdhwqM/s1600/IMG_3156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FB4-f_vg8XQ/VLjVAEyLdbI/AAAAAAAAFr4/1wt9OUdhwqM/s1600/IMG_3156.JPG" height="622" width="640" /></a></div>
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<i style="line-height: 23.5620002746582px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cuire 15 minutes à 180°C</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></i></div>
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<span style="text-decoration: underline;">ingrédients</span></div>
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200 g de sucre,</div>
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un peu d'eau</div>
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<br />50 g de beurre demi-sel,</div>
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<br />100 ml de crème liquide,</div>
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<br />235 g de cerneaux de noix,</div>
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<strong>• Les noix</strong><br />Torréfiez au four à 180 °C (th. 6) , puis hachez l’ensemble grossièrement.</div>
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<strong>• La crème caramel</strong><br />Dans une casserole, réalisez un caramel assez foncé<br />Incorporez le beurre en petits dés pour déglacer le caramel. Hors du feu, incorporez la crème chaude.<br />Mélangez délicatement la crème caramel avec les cerneaux de noix hachés.</div>
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<strong>• Finition et présentation</strong></div>
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. Versez les noix au caramel sur le fond et laissez refroidir avant de déguster.</div>
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<span class="Apple-style-span" style="color: #741b47;"><b><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b></b></span></div>
<br />Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com0tag:blogger.com,1999:blog-2555109242810824621.post-32467892876637827622015-01-04T22:46:00.000+01:002015-01-04T22:46:45.623+01:00galette des rois frangipane chocolat orange<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-D4t5aI053TI/VKmv_C9iSHI/AAAAAAAAFrU/qYyR6Vp3cO0/s1600/IMG_3095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-D4t5aI053TI/VKmv_C9iSHI/AAAAAAAAFrU/qYyR6Vp3cO0/s1600/IMG_3095.JPG" height="640" width="640" /></a></div>
<br />
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<a href="http://1.bp.blogspot.com/-bQlJAYnCbT4/VKmwJq_0CtI/AAAAAAAAFrc/dnekrnvyGWo/s1600/IMG_3088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-bQlJAYnCbT4/VKmwJq_0CtI/AAAAAAAAFrc/dnekrnvyGWo/s1600/IMG_3088.JPG" height="640" width="640" /></a></div>
<h2>
<b><i><u>Deux pâtes feuilletées</u></i></b></h2>
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<span style="background-color: white; color: firebrick; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin: 0px; padding: 0px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><i><u><b><br /></b></u></i></span></span></h2>
<h2>
<span style="background-color: white; color: firebrick; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin: 0px; padding: 0px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><i><u><b>La pâtissière au chocolat</b></u></i></span></span><span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; text-align: justify;"> : </span></h2>
<div style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; margin: 0px; padding: 0px;">
</div>
<h2>
<span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; text-align: justify;">1/4l de lait, 1 jaune d’oeuf, 10g de sucre, </span></h2>
<h2>
<span style="background-color: white; color: #62768e; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; text-align: justify;">10g de maïzena, 35g de </span><a href="http://www.mercotte.fr/2007/01/01/ou-trouver-tout-sur-le-chocolat/" style="background-color: white; color: #3c78a7; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin: 0px; padding: 0px; text-align: justify; text-decoration: none;" target="_blank"><strong style="background-color: white; color: #3c78a7; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin: 0px; padding: 0px; text-align: justify; text-decoration: none;">chocolat</strong><strong style="background-color: white; color: #3c78a7; font-family: 'Trebuchet MS', Arial, Helvetica; line-height: 24.6960010528564px; margin: 0px; padding: 0px; text-align: justify; text-decoration: none;"> noir </strong></a>,</h2>
<h2>
<span style="background-color: white; line-height: 14.3000001907349px;">120g de beurre </span></h2>
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<span style="background-color: white; line-height: 14.3000001907349px;"><br /></span></div>
<br />
<h2>
<b><i><u>Pour le Crème Frangipane à l'orange</u></i></b></h2>
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</div>
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<span style="background-color: white; line-height: 14.3000001907349px;">120g de sucre glace</span></div>
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<span style="background-color: white; line-height: 14.3000001907349px;"><br /></span><span style="background-color: white; line-height: 14.3000001907349px;">120g de poudre d'amande brute</span></div>
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<span style="background-color: white; line-height: 14.3000001907349px;"><br /></span><span style="background-color: white; line-height: 14.3000001907349px;">2 œufs</span></div>
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<span style="background-color: white; line-height: 14.3000001907349px;"><br /></span><span style="background-color: white; line-height: 14.3000001907349px;">14g de fécule de maïs</span></div>
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<span style="background-color: white; line-height: 14.3000001907349px;"><br /></span><span style="background-color: white; line-height: 14.3000001907349px;">2 oranges</span></div>
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<span style="background-color: white; line-height: 14.3000001907349px;"><br /></span></div>
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<span style="background-color: white; line-height: 14.3000001907349px;">1. travailler le beurre pommade </span><br style="border: 0px; line-height: 14.3000001907349px; margin: 0px; padding: 0px;" /><span style="background-color: white; line-height: 14.3000001907349px;">2. Ajouter le sucre glace tamisé, la poudre amande brute, les œufs entiers, la fécule de mais et le zeste de deux oranges, mélanger bien le tout pour obtenir une crème d'amande bien lisse.</span><br style="border: 0px; line-height: 14.3000001907349px; margin: 0px; padding: 0px;" /><span style="background-color: white; line-height: 14.3000001907349px;">3. Incorporer le tout à la crème pâtissière refroidit et remuer bien au fouet.</span></div>
</div>
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<span style="background-color: white; line-height: 14.3000001907349px;"><br /></span></div>
<br />Anonymoushttp://www.blogger.com/profile/02234184101814340671noreply@blogger.com0