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Domain > www.dauphingourmet.com
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More information on this domain is in
AlienVault OTX
Is this malicious?
Yes
No
DNS Resolutions
Date
IP Address
2019-03-20
195.20.13.129
(
ClassC
)
2024-10-06
185.128.239.52
(
ClassC
)
Port 80
HTTP/1.1 200 OKdate: Sat, 05 Oct 2024 23:16:59 GMTcache-control: max-age30, publicpowered-by: overblogvary: Accept-Encodingcontent-type: text/html; charsetUTF-8age: 3918etag: W/fae7177b84466ba7bf836c403aa52947babaa6ba-gzipx-cache: HITfhost: dauphingourmet.comx-url: /accept-ranges: bytescontent-length: 231819x-xss-protection: 1;modeblockx-content-type-options: nosniffreferrer-policy: no-referrer-when-downgrade !DOCTYPE html>html langfr itemscope itemtypehttp://schema.org/Blog> head> script srchttps://assets.over-blog-kiwi.com/b/blog/v2024.19.03/runtime.7b9398a6.js>/script>script srchttps://assets.over-blog-kiwi.com/b/blog/v2024.19.03/ads.930ed0c8.js>/script> script> dataLayer { source : OVERBLOG, theme : 61, adUnitID : /6783/OverBlogKiwi/fr/932231_dauphingourmet.over-blog.com, group : Blog-Cuisine, category : Food & Drink, rating : BS, unused : No, adult : No, pda : Yes, hasAds : Yes, lang : fr, adblock : __ads_loaded__ in window ? No : Yes, blog_id : 932231, blog_name: Le blog de Bernard DAUPHIN, premium : Yes, slots : { _1fd2f42: { name: leaderboard }, _b92dd8c: { name: banner }, _fdbd490: { name: medium_rectangle }, _5f02e93: { name: interstitial }}, }; /script> script> var s document.createElement(script); s.async true; s.src https://cdn.lib.getjad.io/library/6783/overblogkiwi; s.setAttribute(importance, high); s.onload function(){ function setupSlideIn() { var divSlidein document.createElement(div); divSlidein.id slidein; document.body.appendChild(divSlidein); } if( document.readyState ! loading ) { setupSlideIn(); } else { document.addEventListener(DOMContentLoaded, setupSlideIn, false); } }; var g document.getElementsByTagName(head)0; g.parentNode.insertBefore(s, g); // targeting var jadTargeting {}; var noTargetingKeys slots; for (var k in dataLayer0) { if (noTargetingKeys.indexOf(k) -1) { if (typeof dataLayer0k string) { jadTargetingk dataLayer0k; } else if (Array.isArray(dataLayer0k)) { jadTargetingk dataLayer0k; } else { // unknow type } } } // mapping positions var jadPagePositions ; var jadElementsMapping {}; var stickyFooterDefined false; for (var slot in dataLayer0.slots) { if (dataLayer0.slotsslot.name sticky_footer) { stickyFooterDefined true; } } // _881c7f7, leaderboard, header, mtf_leaderboard, mtf_leaderboard_2, btf_leaderboard > on prend le premier pas défini var jadAddPosition function(obSlotDivId, obSlotName, positionsPref) { var added false; for (var i 0; i positionsPref.length && !added; i++) { if (jadPagePositions.indexOf(positionsPrefi) -1) { jadPagePositions.push(positionsPrefi); jadElementsMappingpositionsPrefi obSlotDivId; added true; } } if (!added) { console.warn(can not add position + obSlotName); } }; for (var obSlotDivId in dataLayer0.slots) { var obSlotName dataLayer0.slotsobSlotDivId.name var positionsPref ; if (/banner/.test(obSlotName)) { if (stickyFooterDefined) { positionsPref mtf_leaderboard, btf_leaderboard; } else { positionsPref sticky_footer, btf_leaderboard; } } else if (/footer/.test(obSlotName)) { positionsPref footer; } else if (/half_page/.test(obSlotName)) { positionsPref rectangle_atf, rectangle_atf_2; } else if (/header/.test(obSlotName)) { positionsPref header; } else if (/inter/.test(obSlotName)) { positionsPref interstitial; } else if (/leaderboard/.test(obSlotName)) { if (stickyFooterDefined) { positionsPref header, mtf_leaderboard, mtf_leaderboard_2, btf_leaderboard; } else { positionsPref header, sticky_footer, mtf_leaderboard, mtf_leaderboard_2, btf_leaderboard; } } else if (/medium_rectangle/.test(obSlotName)) { positionsPref rectangle_mtf, rectangle_mtf_2; } else if (/parallax/.test(obSlotName)) { positionsPref rectangle_atf, rectangle_atf_2; } else if (/pave/.test(obSlotName)) { positionsPref rectangle_mtf, rectangle_mtf_2; } else if (/skyscraper/.test(obSlotName)) { positionsPref atf_sky_left; } else if (/sticky_footer/.test(obSlotName)) { positionsPref sticky_footer; } else if (/thema_160/.test(obSlotName)) { positionsPref rectangle_atf, rectangle_atf_2; } if (positionsPref.length) { jadAddPosition(obSlotDivId, obSlotDivId, positionsPref); } else { console.warn(error on , obSlotDivId, obSlotName); } } // si ! sticky_footer alors ajouter slidein if (!jadElementsMapping.hasOwnProperty(sticky_footer)) { jadPagePositions.push(slidein); jadElementsMapping.slidein slidein; } window.jad window.jad || {}; jad.cmd jad.cmd || ; jad.cmd.push(function() { var config { debug: false, page: /6783/OverBlogKiwi/fr/932231_dauphingourmet.over-blog.com, targeting: jadTargeting, prebidTargeting: jadTargeting, pagePositions: jadPagePositions, elementsMapping: jadElementsMapping, cappingByPosition: { position: interstitial, ttl: 3600, limit: 3, }, { position: slidein, ttl: 3600, limit: 6, }, cmp: { name: didomi, siteId: e23a01f6-a508-4e71-8f50-c1a9cae7c0d0, noticeId: 3FCZAAB8, paywall: { clientId: AVvF60FpOZcS6UoBe6sf8isBLYwzuLgMQCnNdE-FvpoW_OhR8P6zERqhyuIBGPOxqrTHKxv7QxsXnfck, planId: P-1PX20425XC513033RMBQZVRI, tosUrl: https://www.over-blog.com/terms-of-sale, touUrl: https://www.over-blog.com/terms-of-use, privacyUrl: https://www.over-blog.com/privacy-policy }, includeCmp: true } }; if (jadPagePositions ! null) { config.pagePositions jadPagePositions; } jad.public.setConfig(config); jad.public.loadPositions(); jad.public.displayPositions(); })/script> script> // Paywall Bounce Rate pixel function sendCustomPixel(method, consent, tcfStatus) { var pixelUrl https://bpt.webedia-group.com/pixel.png?/domainoverblog.com&referrer + document.referrer + &site_route + dataLayer0.blog_name + _ + (typeof jad ! 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Didomi.getUserConsentStatusForVendor(c:googleana-XMqagawa) && Didomi.getUserConsentStatusForVendor(google) : true; var consentToString consent undefined ? undefined : consent; doItIfNotDone(didomiOnReady, consentToString, tcfStatus); }); setTimeout(function() {doItIfNotDone(timeout, false, tcfStatus)}, 1000); } var tcfok false; var tryTcfApiTimer 0; var tryToReachTcfApi setInterval(function() { if (typeof __tcfapi ! undefined) { clearInterval(tryToReachTcfApi); launchTcfApi() } else if (tryTcfApiTimer > 3000) { clearInterval(tryToReachTcfApi); triggerOnReadyOrTimeout(sendCustomPixel, tcfnotloaded) } tryTcfApiTimer + 200; }, 200) function launchTcfApi() { __tcfapi(addEventListener, 2, function(tcData, success) { if (success) { try{ switch (tcData.eventStatus) { case useractioncomplete: triggerOnReadyOrTimeout(sendCustomPixel, tcData.eventStatus); __tcfapi(removeEventListener, 2, function(){}, tcData.listenerId) break; case cmpuishown: triggerOnReadyOrTimeout(sendCustomPixel, tcData.eventStatus); 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charsetutf-8 /> meta charsetUTF-8> meta nameviewport contentwidthdevice-width> meta nameauthor contentBernard DAUPHIN, /> meta propertyog:site_name contentLe blog de Bernard DAUPHIN /> meta propertyog:title contentLe blog de Bernard DAUPHIN /> meta nametwitter:title contentLe blog de Bernard DAUPHIN /> meta namedescription contentLe Blog d'un ex-professionnel (chocolatier confiseur et chef de cuisine) - Plus que des recettes, le partage et la transmission du savoir, du savoir-faire, de tours de main et d'astuces professionnels - /> meta propertyog:description contentLe Blog d'un ex-professionnel (chocolatier confiseur et chef de cuisine) - Plus que des recettes, le partage et la transmission du savoir, du savoir-faire, de tours de main et d'astuces professionnels - /> meta nametwitter:description contentLe Blog d'un ex-professionnel (chocolatier confiseur et chef de cuisine) - Plus que des recettes, le partage et la transmission du savoir, du savoir-faire, de tours de main et d'astuces professionnels... /> meta propertyog:locale contentfr_FR /> meta namekeywords content /> meta propertyog:image contenthttps://img.over-blog-kiwi.com/0/93/22/31/20160113/ob_599972_bernard-martine-toque.jpg /> meta nametwitter:image:src contenthttps://img.over-blog-kiwi.com/0/93/22/31/20160113/ob_599972_bernard-martine-toque.jpg /> meta propertyog:type contentblog /> meta nametwitter:card contentsummary /> meta nametwitter:site content@overblog /> meta nametwitter:creator content@ /> meta propertyfb:app_id content284865384904712 /> !-- Robots --> meta namerobots contentindex,follow /> !-- RSS --> link relalternate typeapplication/rss+xml titleRSS href/rss />!-- Analytics --> !-- shortcut:Custom vars --> !-- shortcut:Includes --> !-- favicon --> !-- Metas --> link relicon typeimage/png hrefhttps://img.over-blog-kiwi.com/0/93/22/31/20160113/ob_599972_bernard-martine-toque.jpg /> !-- SEO --> !-- includes --> link relalternate typeapplication/rss+xml titleRSS href/rss /> !-- Fonts --> !--if lt IE 9> script srchttp://html5shiv.googlecode.com/svn/trunk/html5.js>/script> !endif--> !-- Fancybox --> link relstylesheet typetext/css hrefhttps://assets.over-blog.com/t/catalog/jquery/fancybox/2.5/source/jquery.fancybox.css mediascreen /> style typetext/css> .clearfix:after {content: .; 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Plus que des recettes, le partage et la transmission du savoir, du savoir-faire, de tours de main et dastuces professionnels - classtopLien>Le blog de Bernard DAUPHIN/a> /h1> /div> /div> /div> /div> div classads ads-728x90> div id_1fd2f42>/div> /div> div classclear>/div> /div> div idln_1 classln> div idcl_1_0 classcl> div classcolumn_content> div> article> div classarticle index_1 even> div classoption beforeArticle> div classdate> time datetime2024-09-09T18:05:56+02:00> span classday>09/span> span classmonth>Septembre/span> span classyear>2024/span> /time> /div> /div> div classdivTitreArticle> div classpost-title> h2 classptitle> a hrefhttp://www.dauphingourmet.com/2020/12/bonbons-ganache-caramel-a-la-mirabelle-de-lorraine.html classtitreArticle titleEn savoir plus "BONBONS GANACHE CARAMEL A LA MIRABELLE DE LORRAINE">BONBONS GANACHE CARAMEL A LA.../a> /h2> /div> /div> div classcontenuArticle> div classob-sections> div classob-section ob-section-html >p>span idcke_bm_273S styledisplay: none;> /span> /p>figure classimage-align-center stylemargin:10px 0px 10px 0px>img alt classimage-size-large data-amp-height1464 data-amp-width1500 srchttps://image.over-blog.com/YaKBhd_DSOUjlO1-xna1t6cl8TA/filters:no_upscale()/image%2F0932231%2F20201216%2Fob_374942_bonbons-caramel-mirabelle.jpg />/figure>p>72 bonbons (en fonction de la grosseur des coques) - Le procédé est identique à celui des bonbons à la ganache caramel au Kamok -/p>p>strong>INGREDIENTS/strong>/p>p>250 g de crème fraîche/p>p>100 g de sirop de glucose/p>p>200 g de sucre/p>p>400 g de chocolat lait/p>p>50 g de chocolat noir/p>p>30 g de sorbitol/p>p>1 cuillère à café d'extrait de vanille /p>p>50 g de beurre doux/p>p>50 g de Mirabelle de Lorraine/p>p>Chocolat de couverture noire en quantité suffisante/p>p>strong>MISE EN OEUVRE/strong>/p>p>a hrefhttp://www.dauphingourmet.com/article-preparation-et-mise-au-point-du-chocolat-une-operation-essentielle-et-incontournable-98853216.html>Mettre au point le chocolat/a>, garnir des moules, les retourner, les égoutter puis les racler -/p>figure classimage-align-right stylemargin:10px 0px 10px 10px>img alt classimage-size-medium data-amp-height533 data-amp-width800 srchttps://image.over-blog.com/P9xQdsgULeqDT3A8CNZXFJ-zR8A/filters:no_upscale()/image%2F0932231%2F20201216%2Fob_16e27b_bonbons-caramel-mirabelle-2.jpg />/figure>p>Laisser cristalliser au frais -/p>p> /p>p> /p>p> /p>p> /p>p> /p>p>Réaliser la ganache de garniture -/p>p>Hacher les chocolats (lait et noir) et les réserver dans un bassin -/p>figure classimage-align-left stylemargin:10px 10px 10px 0px>img alt classimage-size-medium data-amp-height567 data-amp-width850 srchttps://image.over-blog.com/oQXs7IkbN3dCHs4PvCi9XGPyoYY/filters:no_upscale()/image%2F0932231%2F20201213%2Fob_36f0d0_ganache-caramel-kamok-2.jpg />/figure>p>Bouillir ensemble la crème fraîche, le sirop de glucose, la vanille, le sorbitol - Réserver au chaud -/p>p>Réaliser un caramel à sec avec le sucre puis, quand le sucre est à bonne température (une petite fumée apparaît) verser en plusieurs fois le mélange de crème (attention aux éclaboussures) -/p>p>Laisser bouillir pendant 1 minute environ et laisser légèrement refroidir -/p>figure classimage-align-left stylemargin:10px 10px 10px 0px>img alt classimage-size-medium data-amp-height637 data-amp-width800 srchttps://image.over-blog.com/GIqz91pZFQZC3cxsRRKRpf84ZJc/filters:no_upscale()/image%2F0932231%2F20201213%2Fob_ccec68_cafe-creme-3.jpg />/figure>p>Quand l'appareil est à 90°, le verser sur les chocolats hachés, laisser reposer 1 minute puis lisser au fouet ou au batteur (vitesse lente - feuille -) -/p>figure classimage-align-right stylemargin:10px 0px 10px 10px>img alt classimage-size-medium data-amp-height533 data-amp-width800 srchttps://image.over-blog.com/q_xibtgkDwf-qCXqfGM88VEwmO0/filters:no_upscale()/image%2F0932231%2F20201216%2Fob_0f06b6_bonbons-caramels-mirabelle-1.jpg />/figure>p>Laisser tiédir à 35° puis ajouter 50 g de beurre doux en pommade et l'alcool/p>p>Quand la ganache est à 27°, garnir les alvéoles des moules jusqu'à 1,5 mm du bord environ puis laisser cristalliser la ganache au frais (17/18°) jusqu'au lendemain -/p>p>Le lendemain, obturer les moules avec un peu de couverture au point -/p>p>Laisser cristalliser le chocolat puis démouler -/p> /div> /div> p classreadmore> a hrefhttp://www.dauphingourmet.com/2020/12/bonbons-ganache-caramel-a-la-mirabelle-de-lorraine.html> Voir les commentaires /a> /p> /div> div classclear>/div> /div> div classclear>/div> div classoption afterArticle> p> span classpublishedBy>Published by Bernard DAUPHIN, /span> a hrefhttp://www.dauphingourmet.com/2020/12/bonbons-ganache-caramel-a-la-mirabelle-de-lorraine.html#comments titlecommentaires classcomments> span idcomment-count-180218850>…/span>script> ob.commentCount(document.querySelector(#comment-count-180218850), { resource: http://www.dauphingourmet.com/api/comment-count/180218850, format: (count) > { const string count 0 ? : count 1 ? %c commentaire : %c commentaires return string.replace(%c, count) } })/script> /a> - a href/tag/chocolat/>CHOCOLAT/a>, a href/tag/chocolats%20de%20noel/>CHOCOLATS DE NOEL/a>, a href/tag/confiserie/>CONFISERIE/a> /p> /div> div classads ads-468x60> div id_b92dd8c>/div> /div> /article> article> div classarticle index_2 odd> div classoption beforeArticle> div classdate> time datetime2024-08-19T16:58:58+02:00> span classday>19/span> span classmonth>Août/span> span classyear>2024/span> /time> /div> /div> div classdivTitreArticle> div classpost-title> h2 classptitle> a hrefhttp://www.dauphingourmet.com/2018/06/les-madeleines.html classtitreArticle titleEn savoir plus "LES MADELEINES ">LES MADELEINES /a> /h2> /div> /div> div classcontenuArticle> div classob-sections> div classob-section ob-section-html >figure classimage-align-left stylemargin:10px 10px 10px 0px>img alt classimage-size-large srchttps://img.over-blog-kiwi.com/0/93/22/31/20180619/ob_9fb65e_mes-madeleines-1.jpg />/figure>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>span stylefont-style: normal; font-variant: normal; font-weight: 400; font-stretch: normal; line-height: 18.1px; text-align: left; text-transform: none; text-indent: 0px; letter-spacing: normal; text-decoration: none; word-spacing: 0px; white-space: normal; orphans: 2; float: none; -webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important;>On raconte que le souverain Stanislas Leszczynski découvrit cette petite pâtisserie, qu'il apprécia beaucoup, à Commercy, en Lorraine, en 1755 et qu'il lui donna le nom de la petite paysanne qui la réalisait. Le gâteau conquit rapidement la Cour à Versailles puis Paris./span>/span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>span stylefont-style: normal; font-variant: normal; font-weight: 400; font-stretch: normal; line-height: 22.28px; text-align: left; text-transform: none; text-indent: 0px; letter-spacing: normal; text-decoration: none; word-spacing: 0px; white-space: normal; orphans: 2; float: none; -webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important;>Selon d'autres sources, la madeleine remonterait à l'origine du pèlerinage de St-Jacques de Compostelle, /span>span stylefont-style: normal; font-variant: normal; font-weight: 400; font-stretch: normal; line-height: 22.28px; text-align: left; text-transform: none; text-indent: 0px; letter-spacing: normal; text-decoration: none; word-spacing: 0px; white-space: normal; orphans: 2; float: none; -webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important;>où une jeune fille nommée Madeleine, aurait offert aux pèlerins un gâteau aux œufs, moulé dans une coquille St-Jacques, /span>span stylefont-style: normal; font-variant: normal; font-weight: 400; font-stretch: normal; line-height: 22.28px; text-align: left; text-transform: none; text-indent: 0px; letter-spacing: normal; text-decoration: none; word-spacing: 0px; white-space: normal; orphans: 2; float: none; -webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important;>l'emblème du pèlerinage/span>span stylefont-style: normal; font-variant: normal; font-weight: 400; font-stretch: normal; line-height: 22.28px; text-align: left; text-transform: none; text-indent: 0px; letter-spacing: normal; text-decoration: none; word-spacing: 0px; white-space: normal; orphans: 2; float: none; -webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important;>./span>/span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Qu'elles soient de Commercy, de Liverdun, de Caen, de Saint-Yriex ou de St-Michel Chef-chef, les recettes de madeleines sont sensiblement les mêmes./span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>D'autres recettes en fin d'article !/span>/span>/p>p> /p>p> /p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>u>strong>INGREDIENTS (30 madeleines environ)/strong>/u>/span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>En fonction de la taille et de la profondeur des alvéoles) vous pourrez réaliser de 25 à 40 madeleines, voire plus si vous disposez de mini-moules./span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Certains pâtissiers dressent cette pâte à madeleine en cercles et l'utilisent comme fond de tarte./span>/span>/p>p> /p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>75 g de beurre doux/span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>50 g de beurre 1/2 sel/span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>2 œufs moyens (100 g) + 1 jaune/span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>50 g de miel /span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>50 g de sucre cristal/span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>75 g de lait /span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>7 g de levure chimique (1/2 de sachet)/span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>125 g de farine 45 ou 55/span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>1 + 1/2 Zeste de citron jaune râpé /span>/span>/p>p> /p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>On peut remplacer tout ou partie du miel par le même poids en sucre poudre, vergeoise, cassonnade, sirop d'agave ou d'érable./span>/span>/p>p> /p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>u>strong>MISE EN OEUVRE/strong>/u>/span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Peser précisément tous les ingrédients./span>/span>/p>figure classimage-align-left stylemargin:10px 10px 10px 0px>img alt classimage-size-medium srchttps://img.over-blog-kiwi.com/0/93/22/31/20180617/ob_8dc030_les-madeleines-4.jpg />/figure>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Mettre les beurres dans une casserole et les cuire noisette en surveillant la cuisson pour colorer les protéines du babeurre sans les noircir - Cette cuisson "noisette" va développer la saveur de la madeleine./span>/span>/p>figure classimage-align-right stylemargin:10px 0px 10px 10px>img alt classimage-size-medium srchttps://img.over-blog-kiwi.com/0/93/22/31/20180617/ob_3e68ba_les-madeleines-3.jpg />/figure>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Transvaser immédiatement dans un bassin en inox pour stopper la cuisson -/span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Laisser tiédir et maintenir le beurre aux alentours de 45° -/span>/span>/p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Dans un bol, mélanger intimement la farine avec la levure chimique -/span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Dans la cuve du batteur (fouet), blanchir les œufs entiers et le jaune avec le sucre et le miel (2 minutes environ)./span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Ajouter en pluie la farine mélangée à la levure, puis le lait, et continuer de mélanger (vitesse 1)./span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Quand le mélange est homogène, arrêter le batteur./span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Ajouter le beurre tiède (liquide à 45/50°) et le zeste des citrons râpé et mélanger au fouet (ne pas fouetter, juste "couper" l'appareil)./span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Quand l'appareil est homogène, filmer le bol du batteur et u>strong>entreposer au frigo pendant 12 heures afin que la levure chimique puisse jouer son rôle./strong>/u>/span>/span>/p>figure classimage-align-right stylemargin:10px 0px 10px 10px>img alt classimage-size-medium srchttps://img.over-blog-kiwi.com/0/93/22/31/20180617/ob_a984c0_les-madeleines-2.jpg />/figure>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Après 12 heures de repos, sortir le bol du frigo :/span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Préchauffer le four à 210° u>en laissant une plaque de cuisson dans le four./u>/span>/span>/p>p> /p>p> /p>p> /p>p> /p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>strong>u>NB : Il est important que la plaque et que le four soient très chauds au moment de l'enfournement, c'est ce choc thermique qui permettra la formation rapide de la "bosse" caractéristique de ce petit gâteau./u>/strong>/span>/span>/p>p> /p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Pendant que le four chauffe, graisser légèrement des moules à madeleines, dresser, à la poche, l'appareil à madeleine dans les alvéoles des moules aux 2/3 environ)./span>/span>/p>figure classimage-align-right stylemargin:10px 0px 10px 10px>img alt classimage-size-medium srchttps://img.over-blog-kiwi.com/0/93/22/31/20180618/ob_99e90d_les-madeleines-6.jpg />/figure>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Quand le four est à température, poser les moules à madeleine sur les plaques, et cuire à la couleur (7 à 8 minutes environ en fonction du four)./span>/span>/p>figure classimage-align-left stylemargin:10px 10px 10px 0px>img alt classimage-size-medium srchttps://img.over-blog-kiwi.com/0/93/22/31/20180617/ob_ce2eb2_les-madeleines-5.jpg />/figure>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Démouler chaud -/span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Quand les madeleines sont froides, les saupoudrer de sucre glace./span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>On peut aussi les glacer ou les tremper dans le chocolat. /span>/span>/p>p> /p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>u>strong>MADELEINES ENROBEES CHOCOLAT/strong>/u>/span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>a hrefhttp://www.dauphingourmet.com/article-preparation-et-mise-au-point-du-chocolat-une-operation-essentielle-et-incontournable-98853216.html>Mettre du chocolat au point/a> et y tremper le côté strié des madeleines. Laisser cristalliser à l'air libre ou remettre la madeleine dans son alvéole (préalablement lustrée avec un coton) et la laisser cristalliser ainsi quelques minutes au frigo (1/4 heure environ) -/span>/span>/p>figure classimage-align-right stylemargin:10px 0px 10px 10px>img alt classimage-size-medium srchttps://img.over-blog-kiwi.com/0/93/22/31/20180619/ob_4145ca_mes-madeleines-3.jpg />/figure>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Démouler./span>/span>/p>p> /p>p> /p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>u>strong>MADELEINES GLACEES/strong>/u>/span>/span>/p>p> /p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Mélanger environ 2 cuillères à soupe de sucre glace pour 1/2 cuillère à soupe d'eau et un peu de jus de citron ou d'eau de fleur d'oranger. Obtenir un sirop un peu épais ./span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Tremper le côté strié des madeleines -/span>/span>/p>figure classimage-align-left stylemargin:10px 10px 10px 0px>img alt classimage-size-medium srchttps://img.over-blog-kiwi.com/0/93/22/31/20180619/ob_41e6ff_les-madeleines-7.jpg />/figure>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Enfourner à 70° pendant 10 minutes pour fixer le glaçage qui doit durcir et se satiner./span>/span>/p>figure classimage-align-right stylemargin:10px 0px 10px 10px>img alt classimage-size-medium srchttps://img.over-blog-kiwi.com/0/93/22/31/20180619/ob_858919_les-madeleines-9.jpg />/figure>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>u>strong>D'AUTRES RECETTES :/strong>/u>/span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>u>strong>MADELEINES A L'ANIS DE FLAVIGNY/strong>/u>/span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Bouillir le lait et y infuser 60 g d'anis de Flavigny pendant 15 minutes - span stylefont-style: normal; font-variant: normal; font-weight: 400; font-stretch: normal; line-height: 18.1px; text-align: left; text-transform: none; text-indent: 0px; letter-spacing: normal; text-decoration: none; word-spacing: 0px; white-space: normal; orphans: 2; float: none; -webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important;>Chinoiser ou non selon le goût -/span>/span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Remplacer le sucre par un complément de miel - /span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Ajouter 15 g de sirop d'anis (ou d'apéritif anisé) en même temps que le lait, dans l'appareil à madeleines./span>/span>/p>p> /p>p stylebackground-color: transparent; box-sizing: border-box; color: rgb(51, 51, 51); font-family: Helvetica Neue,Helvetica,Arial,sans-serif; font-size: 13.93px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18.1px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>span stylecolor:#ffffff;>u stylebox-sizing: border-box; line-height: 18.1px;>strong stylebox-sizing: border-box; font-weight: 700; line-height: 18.1px;>MADELEINES GINGEMBRE/CITRON/strong>/u>/span>/span>/span>/p>p stylebackground-color: transparent; box-sizing: border-box; color: rgb(51, 51, 51); font-family: Helvetica Neue,Helvetica,Arial,sans-serif; font-size: 13.93px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18.1px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>span stylecolor:#ffffff;>Ne conserver que la moitié du zeste de citron jaune et ajouter 60g de gingembre confit et râpé dans l'appareil à madeleines./span>/span>/span>/p>p> /p>p stylebackground-color: transparent; box-sizing: border-box; color: rgb(51, 51, 51); font-family: Helvetica Neue,Helvetica,Arial,sans-serif; font-size: 13.93px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18.1px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>span stylecolor:#ffffff;>u stylebox-sizing: border-box; line-height: 18.1px;>strong stylebox-sizing: border-box; font-weight: 700; line-height: 18.1px;>MADELEINES AU THE/strong>/u>/span>/span>/span>/p>figure classimage-align-center stylemargin:10px 0px 10px 0px> /figure>p stylebackground-color: transparent; box-sizing: border-box; color: rgb(51, 51, 51); font-family: Helvetica Neue,Helvetica,Arial,sans-serif; font-size: 13.93px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18.1px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>span stylecolor:#ffffff;>Incorporer 10 g de thé (au choix) au mélange farine/levure/span>/span>/span>/p>p stylebackground-color: transparent; box-sizing: border-box; color: rgb(51, 51, 51); font-family: Helvetica Neue,Helvetica,Arial,sans-serif; font-size: 13.93px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18.1px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;> /p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>u>strong>MADELEINES A LA VANILLE :/strong>/u>/span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Remplacer le citron par le contenu de 2 gousses de vanille grattées -/span>/span>/p>p> /p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>u>strong>MADELEINES CITRON VERT/strong>/u>/span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Remplacer le zeste de citron jaune par la même quantité de zeste de citron vert/span>/span>/p>p> /p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>u>strong>MADELEINES AU CHOCOLAT/strong>/u>/span>/span>/p>p>span stylefont-size:18px;>span stylefont-family:Arial,Helvetica,sans-serif;>Ajouter 25 g de cacao poudre au mélange farine/levure puis 25 g de chocolat noir > 70% cacao fondu, dans l'appareil madeleines avant l'incorporation du beurre./span>/span>/p>p> /p>p> /p>p> /p> /div> div classob-section ob-section-html >p> /p>p> /p>figure classimage-align-left stylemargin:10px 10px 10px 0px>img classimage-size-large alt srchttps://img.over-blog-kiwi.com/0/93/22/31/20180619/ob_7afe34_mes-madeleines.jpg>/figure>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p> /p>p stylebackground-color: transparent; box-sizing: border-box; color: rgb(51, 51, 51); font-family: Helvetica Neue,Helvetica,Arial,sans-serif; font-size: 13.93px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18.1px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;> /p>p> /p> /div> /div> p classreadmore> a hrefhttp://www.dauphingourmet.com/2018/06/les-madeleines.html> Voir les commentaires /a> /p> /div> div classclear>/div> /div> div classclear>/div> div classoption afterArticle> p> span classpublishedBy>Published by Bernard DAUPHIN, /span> a hrefhttp://www.dauphingourmet.com/2018/06/les-madeleines.html#comments titlecommentaires classcomments> span idcomment-count-93063931>…/span>script> ob.commentCount(document.querySelector(#comment-count-93063931), { resource: http://www.dauphingourmet.com/api/comment-count/93063931, format: (count) > { const string count 0 ? : count 1 ? %c commentaire : %c commentaires return string.replace(%c, count) } })/script> /a> - a href/tag/patisserie/>PÂTISSERIE/a> /p> /div> /article> article> div classarticle index_3 even> div classoption beforeArticle> div classdate> time datetime2024-08-17T16:57:13+02:00> span classday>17/span> span classmonth>Août/span> span classyear>2024/span> /time> /div> /div> div classdivTitreArticle> div classpost-title> h2 classptitle> a hrefhttp://www.dauphingourmet.com/2023/08/les-pates-de-fruits-a-la-mure-sauvage.html classtitreArticle titleEn savoir plus "LES PÂTES DE FRUITS A LA MÛRE SAUVAGE">LES PÂTES DE FRUITS A LA MÛRE.../a> /h2> /div> /div> div classcontenuArticle> div classob-sections> div classob-section ob-section-html >figure classimage-align-center stylemargin:10px 0px 10px 0px>img alt classimage-size-large data-amp-height1500 data-amp-width1000 srchttps://image.over-blog.com/HowmNzd_L_Kffpmwdu1Vmf9gDNM/filters:no_upscale()/image%2F0932231%2F20230816%2Fob_b58bdd_pates-de-fruits-mure-sauvage.jpg />/figure>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>/span>/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%> /span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%> /span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>La campagne regorge de ces délicieuses petites baies, l'occasion de préparer les fêtes de fin d'année en fabriquant quelques douceurs qui seront offertes le moment venu (s'il en reste d'ici là !)/span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>INGREDIENTS Pour 140 à 150 pâtes environ ( coulées en 1/2 sphères 3 cm de diamètre/1.5 cm profondeur)/span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>0.900 kilo de mûres sauvages ( 750 g nettes)/span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>1 jus de citron jaune/span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>725 g de sucre ( 525 + 100 + 100)/span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>150 de sirop de glucose/span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>30 g de sucre inverti (trimoline)/span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>25 g de pectine jaune spéciale pâtes de fruits /span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>7.5 g d'acide citrique + 7.5 g d'eau/span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%> /span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>MISE EN OEUVRE/span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>Laver les mûres et les saupoudrer avec 100 g de sucre - Lorsque je ne dispose pas de suffisamment de temps pour effectuer une cueillette abondante, je congèle les fruits déjà cueillis puis complète avec les récoltes ultérieures -/span>/span>/span>/p>figure classimage-align-center stylemargin:10px 0px 10px 0px>img alt classimage-size-large data-amp-height1067 data-amp-width1600 srchttps://image.over-blog.com/0UXAcMhbdlT2GWLcgNP8GkGsoaQ/filters:no_upscale()/image%2F0932231%2F20230816%2Fob_5b15d0_img-2036.JPG />/figure>p stylemargin-bottom:11px> /p>figure classimage-align-center stylemargin:10px 0px 10px 0px>img alt classimage-size-large data-amp-height1067 data-amp-width1600 srchttps://image.over-blog.com/-0S6u0w7OCZur97RfGR_xNqehss/filters:no_upscale()/image%2F0932231%2F20230816%2Fob_a929b0_img-2037.JPG />/figure>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>Laisser macérer environ 2 heures jusqu'à ce que les mûres aient rendu leur jus -/span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>Dans une casserole, porter les mûres, le jus de citron et le sucre à ébullition puis laisser reposer au frais jusqu'au lendemain -/span>/span>/span>/p>figure classimage-align-center stylemargin:10px 0px 10px 0px>img alt classimage-size-large data-amp-height1067 data-amp-width1600 srchttps://image.over-blog.com/jfODvyBhpQdEyJXZXuaZ6NOIlkE/filters:no_upscale()/image%2F0932231%2F20230816%2Fob_ccd7b6_img-2041.JPG />/figure>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%> /span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>Le lendemain mixer les mûres et les chinoiser pour obtenir une purée -/span>/span>/span>/p>figure classimage-align-center stylemargin:10px 0px 10px 0px>img alt classimage-size-large data-amp-height1067 data-amp-width1600 srchttps://image.over-blog.com/gMy5J_ID3lLIcSPLiJO3PoA9uBk/filters:no_upscale()/image%2F0932231%2F20230816%2Fob_0a5cf6_img-2042.JPG />/figure>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>Mettre la purée dans une casserole suffisamment grande et chauffer la pulpe pour la tiédir -/span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>Quand la pulpe est à 50° environ, ajouter la pectine mélangée à 100 g de sucre additionnel (le mélange avec le sucre évite à la pectine de "motter" et de s'amalgamer en grumeaux )/span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>Bien mélanger et porter à ébullition sans cesser de remuer (la pectine, plus lourde que la pulpe, risque d'attacher sur le fond de la casserole) -/span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>A ébullition, ajouter en plusieurs fois, et en évitant de perdre l'ébullition, le sucre restant (525 g), le sirop de glucose et le sucre inverti -/span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>Cuire à 75 brix/span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>La concentration atteinte, ajouter en mélangeant rapidement, l'acide citrique dissout dans l'eau /span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>Couler immédiatement dans des moules souples, dans l'amidon ou dans un cadre/span>/span>/span>/p>figure classimage-align-center stylemargin:10px 0px 10px 0px>img alt classimage-size-large data-amp-height1067 data-amp-width1600 srchttps://image.over-blog.com/do4hBj_-S4BU0S-o2zk_yhQ5JaI/filters:no_upscale()/image%2F0932231%2F20230816%2Fob_6a217c_img-2045.JPG />/figure>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>Laisser refroidir (1 heure environ) puis démouler ou détailler au choix/span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>Enrober de sucre cristal (ou autre finition si désirée)/span>/span>/span>/p>figure classimage-align-center stylemargin:10px 0px 10px 0px>img alt classimage-size-large data-amp-height1067 data-amp-width1600 srchttps://image.over-blog.com/KqIIR1EEs5q7PfwhPWQ2VA7VZBk/filters:no_upscale()/image%2F0932231%2F20230816%2Fob_f2521b_img-2044.JPG />/figure>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%> /span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>Cette recette est tirée de mon livre " la petite confiserie de Papy"/span>/span>/span>/p>p stylemargin-bottom:11px> /p>figure classimage-align-center stylemargin:10px 0px 10px 0px>img alt classimage-size-large data-amp-height1361 data-amp-width907 srchttps://image.over-blog.com/HQJ2B2lE6alaXDERIrcYJbvNh2M/filters:no_upscale()/image%2F0932231%2F20230816%2Fob_c045da_couverture-livre-confiserie.jpg />/figure>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>dont plusieurs pages sont consultables ici :/span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>a hrefhttps://www.coollibri.com/bibliotheque-en-ligne/bernard-dauphin/la-petite-confiserie-de-papy-copie_622259>LA PETITE CONFISERIE DE PAPY écrit par Bernard DAUPHIN (coollibri.com)/a>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>/span>/span>/span>/p> /div> /div> p classreadmore> a hrefhttp://www.dauphingourmet.com/2023/08/les-pates-de-fruits-a-la-mure-sauvage.html> Voir les commentaires /a> /p> /div> div classclear>/div> /div> div classclear>/div> div classoption afterArticle> p> span classpublishedBy>Published by Bernard DAUPHIN, /span> a hrefhttp://www.dauphingourmet.com/2023/08/les-pates-de-fruits-a-la-mure-sauvage.html#comments titlecommentaires classcomments> span idcomment-count-187977657>…/span>script> ob.commentCount(document.querySelector(#comment-count-187977657), { resource: http://www.dauphingourmet.com/api/comment-count/187977657, format: (count) > { const string count 0 ? : count 1 ? %c commentaire : %c commentaires return string.replace(%c, count) } })/script> /a> - a href/tag/confiserie/>CONFISERIE/a> /p> /div> /article> article> div classarticle index_4 odd> div classoption beforeArticle> div classdate> time datetime2024-08-14T16:57:35+02:00> span classday>14/span> span classmonth>Août/span> span classyear>2024/span> /time> /div> /div> div classdivTitreArticle> div classpost-title> h2 classptitle> a hrefhttp://www.dauphingourmet.com/2021/02/la-brioche-bostock.html classtitreArticle titleEn savoir plus "LA BRIOCHE "BOSTOCK"">LA BRIOCHE BOSTOCK/a> /h2> /div> /div> div classcontenuArticle> div classob-sections> div classob-section ob-section-html >figure classimage-align-center stylemargin:10px 0px 10px 0px>img alt classimage-size-large data-amp-height1600 data-amp-width1091 srchttps://image.over-blog.com/afav3mj5I0JMyGsm9mHEqRxWF1Q/filters:no_upscale()/image%2F0932231%2F20210211%2Fob_edcf75_bostock.jpg />/figure>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Nous avons tous notre "petite madeleine"./span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Pour mon épouse Martine, c'est le bostock, cette très ancienne pâtisserie confectionnée en pâte à brioche punchée sirop d'amande et fleur d'oranger, garnie d'une crème frangipane et d'amandes effilées avant d'être rôtie et saupoudrée de sucre glace qu'elle achetait à la boulangerie lorsqu'elle était enfant./span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;> -/span>/span>/p>p> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>u>strong>span styleline-height:107%>INGREDIENTS POUR 12 BOSTOCK/span>/strong>/u>/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>300 g de farine T45/span>/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>200 g de farine T65/span>/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>300 g de beurre (250 + 50)/span>/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>225 g d'oeufs entiers/span>/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>125 g de lait/span>/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>22 g de levure fraîche de boulanger (1/2 paquet)/span>/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>100 g d'orange confite hachée très finement (facultatif, mais personnellement j'en ajoute)/span>/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>1 cuillère à soupe de vanille liquide/span>/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>10 g de sel/span>/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>u>strong>Pour la dorure /strong>/u>: 1 jaune d'oeuf battu avec une cuillère à café de crème fraîche/span>/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>u>strong>span styleline-height:107%>Pour le sirop de punchage/span>/strong>/u>/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>300 g d'eau/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>300 g de sucre/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>100 de tant pour tant blanc (50 g poudre d'amande torréfiée 10 minutes dans un four préchauffé à 200° + 50 g de sucre glace)/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>30 gouttes d'eau de fleur d'oranger/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>5 gouttes d'essence d'amande amère/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>u>strong>Pour la crème de garniture/strong>/u>/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>200 g de tant pour tant blanc (100 g de poudre d'amande torréfiée 10 minutes dans un four préchauffé à 200° + 100 g de sucre glace)/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>100 g de beurre doux/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>1 cuillère à café de maïzéna/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>1 oeuf/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>25 g de rhum brun/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>1 cuillère à café d'extrait de vanille liquide/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>300 g de crème pâtissière/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Amandes effilées et sucre glace en quantité suffisante/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>u>strong>MISE EN OEUVRE/strong>/u>/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>u>strong>La brioche peut être préparée plusieurs jours à l'avance - Rassise, elle n'en sera que meilleure !/strong>/u>/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>Tiédir le lait dans une casserole et y dissoudre la levure (/span>Pour un bon résultat, veiller à ce que température de la pièce + température du lait soit à environ 55/56° C.span styleline-height:107%>-) /span>/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>Laisser reposer 5 minutes -/span>/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>Dans un saladier, battre les oeufs en omelette avec le sucre, le sel - /span>/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>Dans la cuve du batteur, mettre la levure délayée, ajouter les farines, 50 g de beurre pommade puis verser les oeufs battus et l'orange confite (si vous en mettez) -/span>/span>/span>/p>figure classimage-align-right stylemargin:10px 0px 10px 10px>img alt classimage-size-medium data-amp-height662 data-amp-width800 srchttps://image.over-blog.com/cphl-o_2zAkkoEi8B0qGsk7MfzQ/filters:no_upscale()/image%2F0932231%2F20210211%2Fob_2d8edb_brioche-des-rois-feuilletee-4.jpg />/figure>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>Mélanger en vitesse lente jusqu'à ce que la pâte se détache de la paroi de la cuve -/span>/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>Ajouter 250 g de beurre en morceaux et continuer de pétrir environ 15 minutes en vitesse moyenne jusqu'à l'obtention d'un mélange homogène, brillant et lisse -/span>/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin: 0px 0px 10px; padding: 0px; box-sizing: border-box; max-width: 100%; color: rgb(255, 255, 255); font-family: Georgia, serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;> /p>p stylemargin: 0px 0px 10px; padding: 0px; box-sizing: border-box; max-width: 100%; color: rgb(255, 255, 255); font-family: Georgia, serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>Filmer la cuve(ou la couvrir d'un linge propre) et mettre à pousser à l'abri des courants d'air pendant environ 2 heures dans un endroit tiède jusqu'à ce qu'elle double de volume - /span>/span>/span>/p>figure classimage-align-left stylemargin:10px 10px 10px 0px>img alt classimage-size-medium data-amp-height600 data-amp-width800 srchttps://image.over-blog.com/00NAgnbaMUBTAXo6hHgUq01AN34/filters:no_upscale()/image%2F0932231%2F20210212%2Fob_ecdb3c_bostock-7.jpg />/figure>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span styleline-height:107%>Quand la pâte a doublé de volume : /span>/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>span stylebox-sizing: border-box;>Reprendre la pâte et la retourner plusieurs fois sur le plan de travail pour la faire "tomber" et la dégazer./span>/span>/span>/p>p stylemargin: 0px 0px 10px; padding: 0px; box-sizing: border-box; max-width: 100%; color: rgb(255, 255, 255); font-family: Georgia, serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Filmer au contact et laisser reposer jusqu'au lendemain /span>/span>/p>figure classimage-align-right stylemargin:10px 0px 10px 10px>img alt classimage-size-medium data-amp-height533 data-amp-width800 srchttps://image.over-blog.com/1_zQU8-9rX1BLl142_-1-9XLCBY/filters:no_upscale()/image%2F0932231%2F20210212%2Fob_e69258_bostock-5.jpg />/figure>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Le lendemain, sortir la pâte du frigo, la diviser en pâtons (ici : 3) -/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Insérer chaque pâton dans une boite de conserve préalablement beurrée et chemisée de papier cuisson ou utiliser des moules ronds de 10 cm de diamètre (personnellement j'utilise des pots à couverts), dorer le dessus des pâtons au pinceau avec l'oeuf battu et laisser pousser dans un endroit tiède, à l'abri des courants d'air./span>/span>/p>figure classimage-align-left stylemargin:10px 10px 10px 0px>img alt classimage-size-medium data-amp-height533 data-amp-width800 srchttps://image.over-blog.com/s44v19pLYMft3_JEGE5krrLAivw/filters:no_upscale()/image%2F0932231%2F20210212%2Fob_14c0b0_bostock-8.jpg />/figure>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Quand les brioches ont doublé de volume, dorer à nouveau et les cuire environ 35 minutes dans un four préchauffé à 180° (u>strong>surtout pas de four à chaleur tournante)/strong>/u>/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Sortir du four, démouler quelques minutes après la sortie du four et laisser refroidir sur grille -/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Idéalement, laisser rassir 48 heures !/span>/span>/p>figure classimage-align-right stylemargin:10px 0px 10px 10px>img alt classimage-size-medium data-amp-height1067 data-amp-width800 srchttps://image.over-blog.com/gyDaLq21WQM-Px-ZfgDL96T39Bg/filters:no_upscale()/image%2F0932231%2F20210212%2Fob_733ec5_bostock-6.jpg />/figure>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>u>strong>SIROP DE TREMPAGE/strong>/u>br stylebox-sizing: border-box; />br stylebox-sizing: border-box; />Bouillir l'eau avec le sucre et verser sur le tant pour tant, ajouter l'essence d'amande amère et laisser infuser 30 minutes environ -/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>A froid, pour éviter l'évaporation, ajouter l'eau de fleur d'oranger -/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Réserver -/span>/span>/p>p stylemargin-bottom:11px>u>strong>font faceArial, Helvetica, sans-serif>CREME DE GARNITURE/font>/strong>/u>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Mélanger le beurre en pommade avec le tant pour tant, la maïzéna et la vanille liquide./span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Ajouter l'oeuf en mélangeant bien, puis le rhum - Enfin, ajouter la crème pâtissière - Réserver -/span>/span>/p>p stylemargin-bottom:11px>u>strong>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>MONTAGE/span>/span>/strong>/u>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Couper les brioches en tranches -/span>/span>/p>figure classimage-align-left stylemargin:10px 10px 10px 0px>img alt classimage-size-medium data-amp-height533 data-amp-width800 srchttps://image.over-blog.com/iLMO-G7dynGtHqJEooXAUQacB_w/filters:no_upscale()/image%2F0932231%2F20210212%2Fob_1c035d_bostock-3.jpg />/figure>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Tiédir légèrement le sirop de punchage puis tremper ces tranches dans le sirop - Laisser égoutter sur grille -/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Garnir le dessus des tranches de brioche avec la crème de garniture, légèrement en dôme (utiliser une spatule ou une poche à douille) et répartir des amandes effilées - /span>/span>/p>figure classimage-align-right stylemargin:10px 0px 10px 10px>img alt classimage-size-medium data-amp-height533 data-amp-width800 srchttps://image.over-blog.com/pHH4n2HDlqj0ZG_IZpcQHkbAWgA/filters:no_upscale()/image%2F0932231%2F20210212%2Fob_75d6c0_bostock-2.jpg />/figure>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Saupoudrer de sucre glace -/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Cuire dans un four préchauffé à 180/200° jusqu'à coloration (demande environ 15 minutes) - Prévoir un papier cuisson sous les bostock car la crème va légèrement couler)/span>/span>/p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>A froid, saupoudrer à nouveau de sucre glace -/span>/span>/p>p stylemargin-bottom:11px> /p>p stylemargin-bottom:11px>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Bonne dégustation !/span>/span>/p>p stylemargin-bottom:11px> /p> /div> /div> p classreadmore> a hrefhttp://www.dauphingourmet.com/2021/02/la-brioche-bostock.html> Voir les commentaires /a> /p> /div> div classclear>/div> /div> div classclear>/div> div classoption afterArticle> p> span classpublishedBy>Published by Bernard DAUPHIN, /span> a hrefhttp://www.dauphingourmet.com/2021/02/la-brioche-bostock.html#comments titlecommentaires classcomments> span idcomment-count-181247352>…/span>script> ob.commentCount(document.querySelector(#comment-count-181247352), { resource: http://www.dauphingourmet.com/api/comment-count/181247352, format: (count) > { const string count 0 ? : count 1 ? %c commentaire : %c commentaires return string.replace(%c, count) } })/script> /a> - a href/tag/desserts%20de%20cuisine/>DESSERTS DE CUISINE/a>, a href/tag/patisserie/>PÂTISSERIE/a>, a href/tag/traiteur/>Traiteur/a> /p> /div> /article> article> div classarticle index_5 even> div classoption beforeArticle> div classdate> time datetime2024-07-27T11:23:59+02:00> span classday>27/span> span classmonth>Juillet/span> span classyear>2024/span> /time> /div> /div> div classdivTitreArticle> div classpost-title> h2 classptitle> a hrefhttp://www.dauphingourmet.com/2015/06/verrine-de-melon-et-peche-a-la-lavande.html classtitreArticle titleEn savoir plus "VERRINE DE MELON ET PECHE A LA LAVANDE">VERRINE DE MELON ET PECHE A.../a> /h2> /div> /div> div classcontenuArticle> div classob-sections> div classob-section ob-section-images ob-default >div classob-row-1-col>a hrefhttp://img.over-blog-kiwi.com/0/93/22/31/20150624/ob_c49e4d_verrine-de-melon-et-peche-a-la-lavan.jpg classob-link-img>img srchttp://img.over-blog-kiwi.com/0/93/22/31/20150624/ob_c49e4d_verrine-de-melon-et-peche-a-la-lavan.jpg altVERRINE DE MELON ET PECHE A LA LAVANDE classob-cell ob-img ob-media />/a>/div>/div> div classob-section ob-section-html >p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Un franc succès pour cette recette estivale qui, servie en petites coupes, faisait partie, en saison, des pré-desserts de mon restaurant -/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Conseil : Ne faîtes l'impasse ni sur la quantité d'huile d'olive ni sur la lavande dont le goût doit être présent sans dominer celui des fruits -/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>strong>Ingrédients pour 6 à 8 personnes/strong>/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>2 à 3 melons bien mûrs (environ selon la grosseur - ici espèce cantaloup)/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>5 pêches jaunes (à défaut, les blanches et les pêches de vigne fonctionnent bien aussi)/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>250 g de sucre cristal/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>125 g d'eau/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>10 fleurs de u>strong>lavande vraie/strong>/u> (fleurs bien fournies de 5 cm environ) -/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>1 jus de citron jaune/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>10 cuillères à soupe d'une très bonne huile d'olive (ici, huile bio AOC)/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>1 cuillère à soupe de miel de lavande/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>2 pincées de sel (facultatives mais recommandées)/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>strong>MISE EN OEUVRE/strong>/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Bouillir l'eau et le sucre -/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Hors du feu, mettre la lavande à infuser dans ce sirop bouillant pendant 15 minutes (couvrir la casserole) -/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Filtrer le sirop obtenu, ajouter le jus de citron, l'huile d'olive et le miel. /span>/span>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Bien mélanger et laisser refroidir -/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Pendant que le sirop refroidit, détailler les melons en billes, à la cuillère parisienne (ou les trancher et les détailler en cubes de 1 cm d'arête.)/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Peler les pêches et les couper en morceaux ou les lever à la cuillère parisienne./span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Saler légèrement les fruits (le sel est un révélateur et un exhausteur de goût) ajouter le sirop et réserver le tout au frigo sous film alimentaire -/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Au moment du service, répartir les fruits dans des verres./span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Pour finir :/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Verser le sirop (à hauteur), sur les fruits/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Décorer selon votre goût/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>-/span>/span>/p> /div> div classob-section ob-section-images ob-default >div classob-row-1-col>a hrefhttp://img.over-blog-kiwi.com/0/93/22/31/20150624/ob_dd86ed_verrine-melon.jpg classob-link-img>img srchttp://img.over-blog-kiwi.com/0/93/22/31/20150624/ob_dd86ed_verrine-melon.jpg altVERRINE DE MELON ET PECHE A LA LAVANDE classob-cell ob-img ob-media />/a>/div>div classob-row-1-col>a hrefhttp://img.over-blog-kiwi.com/0/93/22/31/20150624/ob_fe4274_verrine-melon-3-1.jpg classob-link-img>img srchttp://img.over-blog-kiwi.com/0/93/22/31/20150624/ob_fe4274_verrine-melon-3-1.jpg altVERRINE DE MELON ET PECHE A LA LAVANDE classob-cell ob-img ob-media />/a>/div>/div> /div> p classreadmore> a hrefhttp://www.dauphingourmet.com/2015/06/verrine-de-melon-et-peche-a-la-lavande.html> Voir les commentaires /a> /p> /div> div classclear>/div> /div> div classclear>/div> div classoption afterArticle> p> span classpublishedBy>Published by Bernard DAUPHIN, /span> a hrefhttp://www.dauphingourmet.com/2015/06/verrine-de-melon-et-peche-a-la-lavande.html#comments titlecommentaires classcomments> span idcomment-count-70293487>…/span>script> ob.commentCount(document.querySelector(#comment-count-70293487), { resource: http://www.dauphingourmet.com/api/comment-count/70293487, format: (count) > { const string count 0 ? : count 1 ? %c commentaire : %c commentaires return string.replace(%c, count) } })/script> /a> - a href/tag/desserts%20de%20cuisine/>DESSERTS DE CUISINE/a>, a href/tag/cuisine/>CUISINE/a>, a href/tag/patisserie/>PÂTISSERIE/a> /p> /div> /article> article> div classarticle index_6 odd> div classoption beforeArticle> div classdate> time datetime2024-07-18T08:57:05+02:00> span classday>18/span> span classmonth>Juillet/span> span classyear>2024/span> /time> /div> /div> div classdivTitreArticle> div classpost-title> h2 classptitle> a hrefhttp://www.dauphingourmet.com/2015/06/alliance-melon-framboise.html classtitreArticle titleEn savoir plus "ALLIANCE MELON - FRAMBOISE">ALLIANCE MELON - FRAMBOISE/a> /h2> /div> /div> div classcontenuArticle> div classob-sections> div classob-section ob-section-images ob-default >div classob-row-1-col>a hrefhttp://img.over-blog-kiwi.com/0/93/22/31/20150624/ob_0f481e_alliance-melon-framboise.jpg classob-link-img>img srchttp://img.over-blog-kiwi.com/0/93/22/31/20150624/ob_0f481e_alliance-melon-framboise.jpg altALLIANCE MELON - FRAMBOISE classob-cell ob-img ob-media />/a>/div>/div> div classob-section ob-section-html >p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Ce gâteau peut se monter également en cercle de 24 cm de diamètre -/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>INGREDIENTS POUR 10 PERSONNES/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>strong>Mousse framboise/strong>/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>300 g de framboises (ou 250 g de pulpe sans pépins)/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>250 g de crème fraîche entière liquide/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>1/2 jus de citron/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>50 g de sucre/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>5 feuilles de gélatine/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>strong>Mousse melon/strong>/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>400 g de pulpe de melon/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>400 g de crème fraîche liquide/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>100 g de sucre/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>8 feuilles de gélatine/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>strong>Pour le biscuit pistache/strong>/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>4 jaunes d'oeufs/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>100 gr (75 + 25 gr) de sucre/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>75 gr de farine/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>4 blancs d'oeufs/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>50 gr de pâte de pistache (à défaut de pâte de pistache, on peut utiliser soit 50 g de poudre d'amande et réaliser un biscuit amande ou un peu d'arome pistache et de colorant vert)/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Sirop de punchage :/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>100 g de jus de melon bouilli/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>125 g de framboises fraîches/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>strong>Nappage/strong> :/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Nappage pour tarte (Vahiné) + colorant vert ou jaune (facultatif)/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>strong>MISE EN OEUVRE/strong>/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>strong>La veille : /strong>/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>strong>1 - Réaliser la mousse framboise :/strong>/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Hydrater la gélatine dans un grand récipient d'eau froide pendant 15 minutes environ -/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Mixer les framboises et les chinoiser (on récupère environ 250 g de pulpe)/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Bouillir une partie de la pulpe de framboise chinoisée, avec le sucre et le jus de citron, retirer du feu et ajouter la gélatine hydratée et pressée et le reste de pulpe de framboise./span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Laisser refroidir -/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Monter la crème fraîche et l'incorporer délicatement à la pulpe de framboise froide -/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Dresser aussitôt dans des moules demi-sphères (moules à pop-cakes) et congeler 3 heures environ -/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>strong>2 - Découper le melon en cubes, le saupoudrer de sucre./strong>/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Filmer le saladier et entreposer au frigo jusqu'au lendemain, pour que le melon rende son jus./span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>strong>Réaliser le biscuit pistache :/strong>/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Blanchir les jaunes avec 75 g de sucre - Incorporer la pâte de pistache et la farine puis les blancs montés et soutenus avec le sucre restant -/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Cuire 12 minutes dans un four préchauffé à 180 degrés -/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Refroidir sur grille -/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Filmer des cercles de 75 mm x 45 mm - Les poser sur une plaque à pâtisserie -/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>A l'aide d'un cercle utilisé comme gabarit, couper des disques de biscuit et les poser sur le fond des cercles -/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Imbiber les fonds avec le sirop de melon tiède/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Démouler les demi-sphères de framboise et les coller 2 par 2 pour constituer des sphères entières Poser dans le centre du biscuit, une sphère de framboise et quelques framboises fraîches autour./span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>strong>Réaliser la mousse melon :/strong>/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>La mousse melon se réalise de la même manière que la mousse framboise -/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Dès qu'elle est réalisée, dresser la mousse melon dans les cercles, autour et sur la mousse framboise -/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Entreposer au congélateur 3 heures minimum -/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Décercler les mousses (chalumeau) et napper avec le nappage pour tarte réalisé selon la recette du fabriquant après l'avoir, éventuellement, coloré avec un peu de colorant jaune ou vert -/span>/span>/p>p>span stylefont-size:16px;>span stylefont-family:Arial,Helvetica,sans-serif;>Décor au choix (ici billes de melon et framboise)/span>/span>/p> /div> div classob-section ob-section-images ob-layout6-4 >div classob-row-2-col>a hrefhttp://img.over-blog-kiwi.com/0/93/22/31/20150624/ob_ecd438_alliance-melon-framboise-6.jpg classob-link-img>img classob-cell ob-img ob-media srchttps://image.over-blog.com/1X9qFkGf3YuX6VKE3t2lj1WmLSc/300x225/smart/filters:no_upscale()/image%2F0932231%2F20150624%2Fob_ecd438_alliance-melon-framboise-6.jpg altALLIANCE MELON - FRAMBOISE />/a>a hrefhttp://img.over-blog-kiwi.com/0/93/22/31/20150624/ob_ab8664_alliance-melon-framboise-7.jpg classob-link-img>img classob-cell ob-img ob-media srchttps://image.over-blog.com/Yfokge5C1aZchZOw1hLAczIOEAo/300x225/smart/filters:no_upscale()/image%2F0932231%2F20150624%2Fob_ab8664_alliance-melon-framboise-7.jpg altALLIANCE MELON - FRAMBOISE />/a>/div>div classob-row-2-col>a hrefhttp://img.over-blog-kiwi.com/0/93/22/31/20150624/ob_009e2d_alliance-melon-framboise-5.jpg classob-link-img>img classob-cell ob-img ob-media srchttps://image.over-blog.com/U6oB0OnLq22a3uaTjWR2YVcrbh0/300x225/smart/filters:no_upscale()/image%2F0932231%2F20150624%2Fob_009e2d_alliance-melon-framboise-5.jpg altALLIANCE MELON - FRAMBOISE />/a>a hrefhttp://img.over-blog-kiwi.com/0/93/22/31/20150624/ob_edd4a7_alliance-melon-framboise-4.jpg classob-link-img>img classob-cell ob-img ob-media srchttps://image.over-blog.com/D7KJkZxUYELSczZZis5iehAJl4Q/300x225/smart/filters:no_upscale()/image%2F0932231%2F20150624%2Fob_edd4a7_alliance-melon-framboise-4.jpg altALLIANCE MELON - FRAMBOISE />/a>/div>div classob-row-2-col>a 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