{"id":2048,"date":"2019-01-02T17:04:44","date_gmt":"2019-01-02T16:04:44","guid":{"rendered":"http:\/\/faugeron.net\/?p=2048"},"modified":"2018-12-30T15:51:10","modified_gmt":"2018-12-30T14:51:10","slug":"framboisier","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=2048","title":{"rendered":"Framboisier"},"content":{"rendered":"<p><a href=\"https:\/\/i0.wp.com\/faugeron.net\/wp-content\/uploads\/2018\/12\/icons8-tarte-50.png\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"2018\" data-permalink=\"https:\/\/faugeron.net\/?attachment_id=2018\" data-orig-file=\"https:\/\/i0.wp.com\/faugeron.net\/wp-content\/uploads\/2018\/12\/icons8-tarte-50.png?fit=50%2C50&amp;ssl=1\" data-orig-size=\"50,50\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"dessert-50\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/faugeron.net\/wp-content\/uploads\/2018\/12\/icons8-tarte-50.png?fit=50%2C50&amp;ssl=1\" class=\"size-full wp-image-2018 alignleft\" src=\"https:\/\/i0.wp.com\/faugeron.net\/wp-content\/uploads\/2018\/12\/icons8-tarte-50.png?resize=50%2C50\" alt=\"\" width=\"50\" height=\"50\" \/><\/a>Ingr\u00e9dients pour le biscuit :<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<ul style=\"list-style-type: square;\">\n<li>4 \u0153ufs<\/li>\n<li>125 g de sucre<\/li>\n<li>125 g de farine<\/li>\n<li>sel<\/li>\n<\/ul>\n\n\n<p class=\"wp-block-paragraph\">Ingr\u00e9dient pour le sirop :<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>25 g de sucre<\/li><li>10 cl d&rsquo;eau<\/li><li>1 c.\u00e0.s d&rsquo;eau de rose<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Ingr\u00e9dient pour la garniture :<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>40 cl de lait<\/li><li>1 \u0153uf entier + 2 jaunes<\/li><li>90 g de sucre<\/li><li>35 g de Ma\u00efzena<\/li><li>1 gousse de vanille<\/li><li>70 g de beurre mou en morceaux<\/li><li>450 g de framboises<\/li><li>1 c.\u00e0.s de sucre glace<\/li><li>150 g de p\u00e2te d&rsquo;amande (rose)<\/li><\/ul>\n\n\n\n<!--more-->\n\n\n\n<p class=\"wp-block-paragraph\">Pr\u00e9chauffer le four \u00e0 180\u00b0.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Pr\u00e9parer le biscuit.<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Avec les 4 \u0153ufs, s\u00e9parer le blanc des jaunes. Monter les blancs en neige bien ferme.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ajouter le sucre et battre 1 min.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Baisser la vitesse du batteur, ajouter les jaunes puis la farine tamis\u00e9e ; m\u00e9langer une 20 aine de seconde \u00e0 petite vitesse.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">D\u00e9poser sur la plaque du four recouverte de papier cuisson et faire cuire 15 min.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Une fois refroidis, d\u00e9couper deux cercles d&rsquo;environ 1 cm d&rsquo;\u00e9paisseur \u00e0 l&rsquo;aide d&rsquo;un cercle \u00e0 p\u00e2tisserie.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Pr\u00e9parer le sirop<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Verser tous les ingr\u00e9dients dans une casserole, faire bouillir 3 minutes et laisser refroidir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Pr\u00e9parer la cr\u00e8me<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c9p\u00e9piner la gousse de vanille dans le lait et mettre le lait \u00e0 bouillir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Faire blanchir l&rsquo;oeuf + les jaunes + le sucre.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ajouter la Ma\u00efzena, m\u00e9langer.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Verser le lait bouillant sur le m\u00e9lange et mettre le tout \u00e0 bouillir 3 minutes sur feu moyen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">D\u00e9barrasser la cr\u00e8me dans un grand bol, faire ti\u00e9dir et rajouter le beurre mou en morceaux, m\u00e9langer, couvrir au contact et laisser refroidir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Montage<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pr\u00e9parer la p\u00e2te d&rsquo;amande en l&rsquo;aplatissant avec un rouleau \u00e0 p\u00e2tisserie et la d\u00e9couper avec le cercle.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans un cercle inox, d\u00e9poser au fond une couche de p\u00e2te.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L&rsquo;imbiber de sirop \u00e0 l&rsquo;aide d&rsquo;un pinceau.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Verser la moiti\u00e9 de la cr\u00e8me puis 250 g de framboises.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ajouter le second biscuit + sirop.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">D\u00e9poser la p\u00e2te d&rsquo;amande sur le biscuit.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">D\u00e9corer avec le reste des framboises et placer 6 heures au frigo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Au moment du service saupoudrer de sucre glace et retirer le cercle inox.<\/p>\n\n<div class=\"twitter-share\"><a href=\"https:\/\/twitter.com\/intent\/tweet?via=ledza3\" class=\"twitter-share-button\">Tweet<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients pour le biscuit : \u00a0 \u00a0 4 \u0153ufs 125 g de sucre 125 g de farine sel Ingr\u00e9dient pour le sirop : 25 g de sucre 10 cl d&rsquo;eau 1 c.\u00e0.s d&rsquo;eau de rose Ingr\u00e9dient pour la garniture : 40 cl de lait 1 \u0153uf entier + 2 jaunes 90 g de sucre 35 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[32,14],"tags":[],"class_list":["post-2048","post","type-post","status-publish","format-standard","hentry","category-c38-desserts","category-s6-les-recettes-de-cuisine-de-gerard"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-x2","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/2048","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2048"}],"version-history":[{"count":3,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/2048\/revisions"}],"predecessor-version":[{"id":2091,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/2048\/revisions\/2091"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2048"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2048"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2048"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}