tag:blogger.com,1999:blog-34485110502112359522024-03-05T13:15:55.065+01:00L'heure du goûterPour les amateurs de bonnes choses, fins gourmets et grands gourmands, l'heure du goûter est un blog de cuisine riche d'idées pour palier à toutes vos envies gourmandes. Vous y trouverez des recettes nécessitant parfois un peu de patience mais toujours faciles. Et il y en a pour tous les goûts: du sucré (biscuits, muffins, cupcakes, tartes et autres gâteaux) mais aussi un peu de salé! Prêt à jouer avec la farine, le sucre, les œufs et le chocolat? Parce que c'est toujours l'heure du goûter!Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-3448511050211235952.post-74812536172610715342011-10-27T17:42:00.000+02:002011-10-27T17:42:08.541+02:00Tarte au Sucre comme à Pérouges<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkEDNt0kwQ3_Vn_1xcgytRGc3zPLhF38k4hu9DrIn6cqReDJQEBCsgSYfuhRvnMk6EVUtgDUu7yZ7ZBb7o6DrWHFZfmdKcOj8j39z-Ufu-J6XKMgxYRInSpdkKqGlteK-1lpABDChpAg/s1600/Tarte+au+Sucre.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkEDNt0kwQ3_Vn_1xcgytRGc3zPLhF38k4hu9DrIn6cqReDJQEBCsgSYfuhRvnMk6EVUtgDUu7yZ7ZBb7o6DrWHFZfmdKcOj8j39z-Ufu-J6XKMgxYRInSpdkKqGlteK-1lpABDChpAg/s400/Tarte+au+Sucre.png" width="400" /></a></div><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Un petit tour dans la petite ville médiévale de Pérouges ne peut pas se passer sans l'incontournable dégustation de tarte au sucre qu'on trouve à tous les coins de rue.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Après avoir dévoré celle ramenée à la maison, je me suis mise en quête de la recette... Après tout, je peux peut être en faire à la maison!</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Bon d'accord, elle ne ressemble pas tout à fait à l'originale (je crois que je l'ai trop laissée lever!), elle n'a pas tout à fait le même goût mais elle est pas mal quand même!</i></span></div><br />
<br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>250g de farine</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>2 oeufs</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>50g de beurre</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>1 sachet de levure de boulanger</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>25g de sucre en poudre</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>5g de sel</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>75ml de lait</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>1 citron non traité</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b><br />
</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>40g de sucre</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>50g de beurre</b></i></span><br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b><br />
</b></i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Sortir les ingrédients suffisamment à l'avance pour qu'ils soient tous à température ambiante.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Faire tiédir le lait et y mettre la levure. Ajouter le zeste de citron.</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3egkcM8geBHcS7bHWGxLSqUiYn5G1Dg6t13lEW7mjq77Nl5ctwm0lT3J5TKS6KE3ASZqBXFGvlSxyXoSx54Lt8JBAjlH72Yyo4etxSoD9R36_hpkEXvpoaRvNCe_vUXF41Pbv-l48Qms/s1600/Tarte+au+Sucre1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3egkcM8geBHcS7bHWGxLSqUiYn5G1Dg6t13lEW7mjq77Nl5ctwm0lT3J5TKS6KE3ASZqBXFGvlSxyXoSx54Lt8JBAjlH72Yyo4etxSoD9R36_hpkEXvpoaRvNCe_vUXF41Pbv-l48Qms/s400/Tarte+au+Sucre1.png" width="400" /></a></div><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Dans un saladier, mettre la farine, le sucre et le sel.</i></span><br />
<span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Creuser un puits et verser la levure mélangée au lait et casser les oeufs.</i></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7BWy43014YA0Ty_s5LxzIUFY-6lfV_NZb4GPoGeZyYIjTK7osgwuohnh1lDdvegLywNDlvPELpUB7azW09tbt1m7DTBmH6UUmAiO2A4iZ7fqWc188Fz57yVvSet17MuILnJl4o3vGF2U/s1600/Tarte+au+Sucre2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7BWy43014YA0Ty_s5LxzIUFY-6lfV_NZb4GPoGeZyYIjTK7osgwuohnh1lDdvegLywNDlvPELpUB7azW09tbt1m7DTBmH6UUmAiO2A4iZ7fqWc188Fz57yVvSet17MuILnJl4o3vGF2U/s640/Tarte+au+Sucre2.png" width="640" /></a></div><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Mélanger jusqu'à ce que la pâte se décolle des paroi du saladier.</i></span><br />
<span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Ajouter le beurre en parcelles. </i></span><br />
<span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Mélanger jusqu'à ce que la pâte forme une boule lisse et brillante.</i></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCqVZKX7U1d5zS3vsAQL6bjsW-Y7zU1PY6iqttI_fmn4Z82GWH2msvqCWGk_nzrva8O5JCWF-wTMTDD7oCF4YnemgrSVsG2uOFqSKL49_o_nzBKt2Kxnm9Wg1IW4Xxn88mevGsUVnKJ6Y/s1600/Tarte+au+Sucre4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCqVZKX7U1d5zS3vsAQL6bjsW-Y7zU1PY6iqttI_fmn4Z82GWH2msvqCWGk_nzrva8O5JCWF-wTMTDD7oCF4YnemgrSVsG2uOFqSKL49_o_nzBKt2Kxnm9Wg1IW4Xxn88mevGsUVnKJ6Y/s400/Tarte+au+Sucre4.png" width="400" /></a></div><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Couvrir d'un linge et laisser reposer 30 minutes.</i></span><br />
<span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Chemiser un plat à tarte de papier sulfurisé.</i></span><br />
<span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Etaler la pâte dedans.</i></span><br />
<span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Couvrir d'un torchon et laisser lever 30 minutes.</i></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO93M3mdJbVvddOvTOCqrNtfeLm3QLEuSYrHFczaCENTWiC-Llm4e4uqJgb2m30BsGLNbAXd8hbyLIYb5mcSCx0pYaZrmGlaLh3smz5IjjU5qnHW5TcFT8doMgaiW-YEkYt-vG3j1AAQM/s1600/Tarte+au+Sucre5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO93M3mdJbVvddOvTOCqrNtfeLm3QLEuSYrHFczaCENTWiC-Llm4e4uqJgb2m30BsGLNbAXd8hbyLIYb5mcSCx0pYaZrmGlaLh3smz5IjjU5qnHW5TcFT8doMgaiW-YEkYt-vG3j1AAQM/s400/Tarte+au+Sucre5.png" width="400" /></a></div><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Badigeonner des 2/3 du beurre de finition fondu.</i></span><br />
<span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Saupoudrer de sucre</i></span><br />
<span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Ajouter le beurre restant en petites parcelles.</i></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhctPy6sruV02zQioF6gASXrVXsEiOw7uxvnRDcWpiTfI0-2UqBan_bwhDpW0SvtqWNomuCXmhOUJvazrI6Bxf24ktT4VGY94OD57zjXsJu_7Q-QpgW1lPVtBOMdiE94zp0vE46jWWc2ns/s1600/Tarte+au+Sucre6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhctPy6sruV02zQioF6gASXrVXsEiOw7uxvnRDcWpiTfI0-2UqBan_bwhDpW0SvtqWNomuCXmhOUJvazrI6Bxf24ktT4VGY94OD57zjXsJu_7Q-QpgW1lPVtBOMdiE94zp0vE46jWWc2ns/s640/Tarte+au+Sucre6.png" width="640" /></a></div><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Cuire à 220°C pendant 15 à 18 minutes.</i></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwEWPGthn3GzPZWvH38XxJ7FGrHIcsDZ6bmOid5Hl7GYvu2ehS0uelVAq928KpuqEIzaudePkmzM4FJB1jE6pyFCs7ZlZJK8ob_GHWGd825qc_oU8zJMopXO7Bwe2DjICanId6P9Dqn94/s1600/Tarte+au+Sucre7.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwEWPGthn3GzPZWvH38XxJ7FGrHIcsDZ6bmOid5Hl7GYvu2ehS0uelVAq928KpuqEIzaudePkmzM4FJB1jE6pyFCs7ZlZJK8ob_GHWGd825qc_oU8zJMopXO7Bwe2DjICanId6P9Dqn94/s400/Tarte+au+Sucre7.png" width="400" /></a></div><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9GkZVVmdiKhpKEHSGDhs1UqhucdWnohQFGH7yizr7ZiMHZBPNmbqMkxj9rs2ziIP9G2R7iw1lkWqo37zQE-YTMAAF7OMn4e10hPEGxcac_kG0ly3G8QZPTXT7425tojkBpJrUKkiBvE/s1600/Tarte+au+Sucre8.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9GkZVVmdiKhpKEHSGDhs1UqhucdWnohQFGH7yizr7ZiMHZBPNmbqMkxj9rs2ziIP9G2R7iw1lkWqo37zQE-YTMAAF7OMn4e10hPEGxcac_kG0ly3G8QZPTXT7425tojkBpJrUKkiBvE/s400/Tarte+au+Sucre8.png" width="400" /></a></div><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com13tag:blogger.com,1999:blog-3448511050211235952.post-46204281479342064972011-10-23T10:54:00.000+02:002011-10-23T10:54:55.935+02:00Fondant<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq15hfLW3Wt4aT_5nO44vCS9cRqkYlB-zqykbdQZSePA6U5kMM_-zHPM5F9d9UBcqQ6o0DdBK_MkO-3F9wju9i34RdUrektBZbq0PWO9qQs_XJ4rcP0xe8Uv7kD4uESQ3X04_D-9-tq9w/s1600/Fondant.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq15hfLW3Wt4aT_5nO44vCS9cRqkYlB-zqykbdQZSePA6U5kMM_-zHPM5F9d9UBcqQ6o0DdBK_MkO-3F9wju9i34RdUrektBZbq0PWO9qQs_XJ4rcP0xe8Uv7kD4uESQ3X04_D-9-tq9w/s400/Fondant.jpg" width="400" /></a></div><br />
<div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Voilà la recette de base des glaçages de mille-feuilles, éclairs et autres religieuses... Le fondant doit être préparé au moins 3 jours avant utilisation mais peut se conserver 1 an dans une boîte hermétique au frigo.</em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em><strong>Pour 550g de fondant</strong></em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>500g de sucre</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>150g d'eau</strong></em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Placer les ingrédients dans une casserole et faire chauffer jusqu'à 114-116°C.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><strong>NB:</strong> Si vous n'avez pas de thermomètre à sucre comme moi, faire tomber une goutter de sirop dans un verre d'eau froide. Quand la bonne température sera atteinte, la goutte restera sous forme de goutte et ne se diluera pas dans l'eau. Méthode testée et approuvée! ;)</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Une fois à la bonne température, placer la casserole dans un récipient d'eau froide et laisser refroidir jusqu'à environ 75°C.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><strong>NB:</strong> Pour les sans-thermomètres, il suffit d'attendre de pouvoir effleurer la surface du sirop du doigt sans que ça colle (Attention pour les impatients comme moi, si on le fait trop tôt, ça brûle!)</span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKC2GRp1haSNKbKD9r6yyWK0KMVklrdTxtV42UCGq-ZOOF-C5fbFe0QiYWMjj-iNw5g5FK90Jn8ycDZOlJIW31IV30gsM76VNVngm5xoqQzZSDbVC6AxhWgr5xBT6fvyilf1rAn0oTdbo/s1600/Fondant1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKC2GRp1haSNKbKD9r6yyWK0KMVklrdTxtV42UCGq-ZOOF-C5fbFe0QiYWMjj-iNw5g5FK90Jn8ycDZOlJIW31IV30gsM76VNVngm5xoqQzZSDbVC6AxhWgr5xBT6fvyilf1rAn0oTdbo/s640/Fondant1.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Au batteur électrique muni des fouets malaxeurs, battre le sirop. Il va s'opacifier puis devenir blanc. Continuer jusqu'à obtenir une masse blanche sableuse (Persistez! cette étape peut s'avérer un peu longue!)</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Une fois cette texture obtenue, placer le fondant sur le plan de travail et le fraiser à la main jusqu'à obtenir une masse homogène, lisse et souple.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xJRXmdsAp_sDd8BO2T57-LdP1ukm_ZIbVS2HHSkd9V58u4oIxugIqLXy5FCDkhBUR3OmwyIsSSmMb9eTzzmcszOBNgVADwIXZYMjr-6gmuh10KUNB6w-5FCHiPmDOsjK6alxDfN8XjQ/s1600/Fondant2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xJRXmdsAp_sDd8BO2T57-LdP1ukm_ZIbVS2HHSkd9V58u4oIxugIqLXy5FCDkhBUR3OmwyIsSSmMb9eTzzmcszOBNgVADwIXZYMjr-6gmuh10KUNB6w-5FCHiPmDOsjK6alxDfN8XjQ/s640/Fondant2.jpg" width="576" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Le mettre dans une boîte hermétique et le laisser maturer au moins 3 jours au frigo avant de l'utiliser.</em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Pour utiliser le fondant, le réchauffer à 32°C et le faire couler sur ce que vous voulez glacer. Etaler à la spatule.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><strong>NB:</strong> Attention à ne pas faire trop chauffer le fondant sinon, il restera mat en refroidissant. Pour savoir quand la bonne température est atteinte, plonger le doigt (propre! ;) ) dedans, vous ne devez ressentir ni chaud ni froid.</span></div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com2tag:blogger.com,1999:blog-3448511050211235952.post-4276631124467890902011-10-17T17:52:00.001+02:002011-10-23T11:00:08.023+02:00Mille-feuilles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRcyDwSroEdHst4runjmrhZM499xNFKAaCkGZF2qtxQA4tPf23ATdYIQ5OyE3cmjgnw3mirjVXfuTONteSbAfdfNGCVkQ1O_qrBvAj6kX9PM9kjd8tQXOhQBQ6B_A_H-XdXxOTP3ifld0/s1600/Millefeuilles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRcyDwSroEdHst4runjmrhZM499xNFKAaCkGZF2qtxQA4tPf23ATdYIQ5OyE3cmjgnw3mirjVXfuTONteSbAfdfNGCVkQ1O_qrBvAj6kX9PM9kjd8tQXOhQBQ6B_A_H-XdXxOTP3ifld0/s400/Millefeuilles.jpg" width="400" /></a></div><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Aujourd'hui je me lance dans l'épreuve du mille-feuilles... Les puristes diront que j'aurais quand même pu faire une pâte feuilletée maison mais on va dire qu'un fondant maison (<a href="http://lheuredugouter-sarah.blogspot.com/2011/10/fondant.html">clic!</a>) suffira pour le moment!!</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Quoi qu'il en soit, même avec de la pâte feuilletée toute faite, c'était plutôt pas mal.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Et puis, même si visiblement j'ai encore deux ou trois lacunes dans la manipulation du fondant (qui avait complètement solidifié avant même que j'ai commencé à couler le chocolat pour faire un décor classique!!), il est plutôt beau mon mille-feuilles, non?</i></span></div><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>3 pâtes feuilletées (préétalées)</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b><br />
</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>40g de fécule</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>110g de sucre</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>50cl de lait</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>6 oeufs</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>50g de beurre</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>Vanille</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b><br />
</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>Fondant</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>Chocolat noir</b></i></span></div><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><b>Le feuilletage</b></i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Dérouler les pâtes feuilletées et les laisser sur leur papier sulfurisé.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Saupoudrer de sucre en poudre et piquer à la fourchette.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuuDV61JWwyWk9GlZEC5LNf21U4HDKDpj9l06QBk8nJJA3PWDgSohPtF5JnC0HYa2kOFDrZ0MI-iigfWfrf6MjEdliQk3jTP3JuuPmmhTZEzlDs8u9Zp_j7ocDimXjGxLgZFiy_YkR_Yo/s1600/Millefeuilles1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuuDV61JWwyWk9GlZEC5LNf21U4HDKDpj9l06QBk8nJJA3PWDgSohPtF5JnC0HYa2kOFDrZ0MI-iigfWfrf6MjEdliQk3jTP3JuuPmmhTZEzlDs8u9Zp_j7ocDimXjGxLgZFiy_YkR_Yo/s320/Millefeuilles1.jpg" width="320" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Placer la pâte sur une plaque de cuisson. Couvrir d'une grille pour éviter qu'elle ne gonfle trop.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Enfourner pour 15-20 minutes (ou jusqu'à ce qu'elle dore légèrement).</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><b>NB:</b> On peut retourner la pâte en milieu de cuisson afin d'être sûr qu'elle soit bien cuite des deux côtés en n'oubliant pas de saupoudrer à nouveau d'un peu de sucre.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Laisser bien refroidir.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><b>Crème pâtissière</b></i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><span class="Apple-style-span" style="background-color: white; line-height: 18px;"></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Dans une casserole, mettre le lait, 55g de sucre et la Maïzena et faire chauffer jusqu'à épaississement en remuant constamment pour ne pas que le mélange attache.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Dans un bol, blanchir les jaunes d'oeuf avec le restant du sucre.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Verser le lait chaud sur les jaunes en remuant puis replacer le tout dans la casserole et remettre à bouillir sur le feu.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Placer la casserole dans un bain d'eau froide. Une fois que le mélange a tiédi, ajouter le beurre en parcelles et mélanger.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Réserver la crème pâtissière au frigo.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ4sj1Hz8edsv1-VZn-R7VmQmx9vbmpd35hqpnGXKfkr065OZj7QRruFsQ9-lNfYwgO42aFvZduc6KQhTMhvn-AUyGySM6dcJYvl2uUV_SFHk9wCE1eRdC22Y6D_Je395kUVMscRyRP6g/s1600/Millefeuilles2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ4sj1Hz8edsv1-VZn-R7VmQmx9vbmpd35hqpnGXKfkr065OZj7QRruFsQ9-lNfYwgO42aFvZduc6KQhTMhvn-AUyGySM6dcJYvl2uUV_SFHk9wCE1eRdC22Y6D_Je395kUVMscRyRP6g/s320/Millefeuilles2.jpg" width="320" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><b>Le montage</b></i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Découper les 3 pâtes feuilletées en rectangles de même taille.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcjb9nioeQubj6q1GZbgEC-I5suJabNSdrCBlVWdCId6p4G36l5-MVEMDVdN-Hjc2lOxgflrLigzGRfNUWqn7ibBh4Oz0A47yPv6Y1xQRzkoE1q52WSZTlIyPBFw-P1DOA4L3S15UNGs/s1600/Millefeuilles4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcjb9nioeQubj6q1GZbgEC-I5suJabNSdrCBlVWdCId6p4G36l5-MVEMDVdN-Hjc2lOxgflrLigzGRfNUWqn7ibBh4Oz0A47yPv6Y1xQRzkoE1q52WSZTlIyPBFw-P1DOA4L3S15UNGs/s200/Millefeuilles4.jpg" width="200" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><span class="Apple-style-span" style="background-color: white; color: black; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><i>Mettre la crème pâtissière dans une poche à douille.</i></span><span class="Apple-style-span" style="background-color: white; line-height: 18px;"></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Placer la première couche de pâte feuilletée sur le plat de service.</i></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Dresser une première couche de crème pâtissière (la moitié environ).</i></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Couvrir de la deuxième feuille de pâte.</i></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Ajouter la seconde couche de crème pâtissière.</i></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Couvrir de la dernière couche de pâte feuilletée.</i></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7LImwN6DnAOMDOR5Rj87U85rWeUWVqitzQa9oau9prMD2e3_YNpK3WRd9EkSe6jDEGW69myfzAcdELnuU1kiCOR2hxv80H6W1OWv0JWIz_6E_Y17wABDUjuM__sMSkmuibEiXcZKR2a4/s1600/Millefeuilles6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7LImwN6DnAOMDOR5Rj87U85rWeUWVqitzQa9oau9prMD2e3_YNpK3WRd9EkSe6jDEGW69myfzAcdELnuU1kiCOR2hxv80H6W1OWv0JWIz_6E_Y17wABDUjuM__sMSkmuibEiXcZKR2a4/s320/Millefeuilles6.jpg" width="320" /></a></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Chauffer le fondant.</i></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><b>NB:</b> Attention à ne pas trop le chauffer pour qu'il ne perde pas son brillant une fois refroidi.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Couvrir le mille-feuilles de fondant.</i></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_F0mVP-mbVHJA4K9dsdeaKuEreDtO_szDs3t4_Ew0xHlV4z9_GDiM7co6XzKS4o9IEnbbzfe9XZjlXkyOmXAuzD4j0191Y7H-NT_eZqNfswUSqPW8QPBtssNC4XzWGpKerFgJeg1v1c/s1600/Millefeuilles5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="127" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_F0mVP-mbVHJA4K9dsdeaKuEreDtO_szDs3t4_Ew0xHlV4z9_GDiM7co6XzKS4o9IEnbbzfe9XZjlXkyOmXAuzD4j0191Y7H-NT_eZqNfswUSqPW8QPBtssNC4XzWGpKerFgJeg1v1c/s320/Millefeuilles5.jpg" width="320" /></a></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Décorer de chocolat fondu.</i></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Attention à ne pas réaliser ce gâteau trop en avance pour que la pâte feuilletée ne s'humidifie pas trop.</i></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEVHBAR8nRasLFCZ7kAaugZEjxOUmyixuJyktGHQ6QTmjXztTxv56skS0svxvUhDdRsgURmfCC2dmawz9L_7A7LyzEt3urWS989E4QWLYri7r0ONOZ8h2Ntow7Q0sRdKQBTpXY9coqso/s1600/Millefeuilles7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEVHBAR8nRasLFCZ7kAaugZEjxOUmyixuJyktGHQ6QTmjXztTxv56skS0svxvUhDdRsgURmfCC2dmawz9L_7A7LyzEt3urWS989E4QWLYri7r0ONOZ8h2Ntow7Q0sRdKQBTpXY9coqso/s400/Millefeuilles7.jpg" width="321" /></a></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></span></div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com5tag:blogger.com,1999:blog-3448511050211235952.post-63209314026911904462011-08-28T10:03:00.000+02:002011-08-28T10:03:52.198+02:00Cookies au Chocolat Noir, Blanc & Noix de Macadamia<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMMBkv-RVVK_4xRAyiEK9rTq23EQ_0F9e9fxSmg7UrqCAhbHKP9jcjTV0JnVEUUQVtyg-W39XtQ3wBwu-dBa7zpRFIwZEikjGk0vqzCE6Mo1MUAE8ga4fuPMSbrn91bRJ4zD6Z5othRo/s1600/Cookies+au+Chocolat+Noir%252C+Blanc+%2526+Noix+de+Macadamia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMMBkv-RVVK_4xRAyiEK9rTq23EQ_0F9e9fxSmg7UrqCAhbHKP9jcjTV0JnVEUUQVtyg-W39XtQ3wBwu-dBa7zpRFIwZEikjGk0vqzCE6Mo1MUAE8ga4fuPMSbrn91bRJ4zD6Z5othRo/s400/Cookies+au+Chocolat+Noir%252C+Blanc+%2526+Noix+de+Macadamia.jpg" width="400" /></a></div><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Aujourd'hui, je teste une nouvelle acquisition: des noix de macadamia. Je ne les connaissais qu'enrobées de chocolat dans un pot de glace vanille/chocolat (comment ça, gourmande?) mais ça ne pouvait pas être mauvais dans un cookie. Pour ça, je reprends ma recette fétiche (<a href="http://lheuredugouter-sarah.blogspot.com/2010/11/cookies-chocolat-noir-noix-de-pecan.html">Cookies au Chocolat Noir & Noix de Pécan</a>) avec quelques modifications. Et ma foi, le résultat n'est pas mal du tout!</i></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUToIIzatYOOE2_5Bl9cY9T4InnRW2Om6AD8VmUAOnyUfO7G99lfQpvcUXFNJGaDhb27YcEFiH16Y6kWZ5TCluyPyotw4YanuNeKFiTe65PLDpm-AJ6NMeCehDNUHnjTZeqTFl_BtBH60/s1600/Cookies+au+Chocolat+Noir%252C+Blanc+%2526+Noix+de+Macadamia1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUToIIzatYOOE2_5Bl9cY9T4InnRW2Om6AD8VmUAOnyUfO7G99lfQpvcUXFNJGaDhb27YcEFiH16Y6kWZ5TCluyPyotw4YanuNeKFiTe65PLDpm-AJ6NMeCehDNUHnjTZeqTFl_BtBH60/s200/Cookies+au+Chocolat+Noir%252C+Blanc+%2526+Noix+de+Macadamia1.jpg" width="200" /></a></div><br />
<span class="Apple-style-span" style="background-color: white; line-height: 18px;"></span><br />
<div style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>300g de farine</strong></em></span></div><div style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>100g de beurre salé</strong></em></span></div><div style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>2 oeufs</strong></em></span></div><div style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>150g de sucre roux (ou cassonade)</strong></em></span></div><div style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>1 sachet de levure</strong></em></span></div><div style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>Vanille</strong></em></span></div><div style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>50g de chocolat noir</strong></em></span></div><div style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>50g de chocolat blanc</strong></em></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><b><i>50g de noix de macadamia</i></b></span></div><div style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; text-align: justify;"><br />
</div><span class="Apple-style-span" style="background-color: white; color: black; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><em>Mélanger la farine et le sucre.</em></span><span class="Apple-style-span" style="background-color: white; line-height: 18px;"></span><br />
<div style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Ajouter les oeufs, le beurre salé fondu et une pointe de couteau de vanille en poudre.</em></span></span></div><div style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Mélanger pour obtenir une boule de pâte homogène.</em></span></span></div><div style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em><br />
</em></span></span></div><div class="separator" style="clear: both; font-size: 13px; text-align: center;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcZp5skR7Sk4FM1kKr0aMvgDs5irZaJCtU53vRfsUBrzHWg4HQhs7cPm35C1r8dPMx3M8_ZujuPJZtRUAung6k-nJ0SRZ68rOiuhgrncTL4qRnX2a01coykYk0fqaQp7nBShRWF2ikd0Y/s1600/Cookies+au+Chocolat+Noir%252C+Blanc+%2526+Noix+de+Macadamia2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcZp5skR7Sk4FM1kKr0aMvgDs5irZaJCtU53vRfsUBrzHWg4HQhs7cPm35C1r8dPMx3M8_ZujuPJZtRUAung6k-nJ0SRZ68rOiuhgrncTL4qRnX2a01coykYk0fqaQp7nBShRWF2ikd0Y/s640/Cookies+au+Chocolat+Noir%252C+Blanc+%2526+Noix+de+Macadamia2.jpg" width="640" /></a></span></div><div style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><br />
</span></div><div style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Couper le chocolat en pépites et les noix de macadamia en morceaux.</em></span></span></div><div style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Les ajouter à la pâte ainsi que la levure et mélanger.</em></span></span></div><div style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em><br />
</em></span></span></div><div class="separator" style="clear: both; font-size: 13px; text-align: center;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUKhyrARCIBckg8yQZ8g1U3hA6Ik-1fnN9E46KEBIkxKWKkeOYZBwNn1S2tvaq8TUfnDY3c2UQeW-hKsVwJEId58FTgAlnP-oToTqY-d_ZQMbIvqG1rrGAYwLfn0dpgW34Tuw0muCGl2w/s1600/Cookies+au+Chocolat+Noir%252C+Blanc+%2526+Noix+de+Macadamia3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUKhyrARCIBckg8yQZ8g1U3hA6Ik-1fnN9E46KEBIkxKWKkeOYZBwNn1S2tvaq8TUfnDY3c2UQeW-hKsVwJEId58FTgAlnP-oToTqY-d_ZQMbIvqG1rrGAYwLfn0dpgW34Tuw0muCGl2w/s400/Cookies+au+Chocolat+Noir%252C+Blanc+%2526+Noix+de+Macadamia3.jpg" width="400" /></a></span></div><div style="font-size: 13px; text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></span></div><div style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Chemiser une plaque de cuisson de papier sulfurisé.</em></span></span></div><div style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Former de petites boules de pâte avec les mains, les poser sur la plaque. Attention à bien les espacer, les tas de pâte vont s'étaler et gonfler.</em></span></span></div><div style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em><br />
</em></span></span></div><div class="separator" style="clear: both; font-size: 13px; text-align: center;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPzt2Rh-zjgzJz3UlXBvqfqgFIAbdu5zZsEIozrsu1GaXWNBgtZGvaYrujBpfqgWui3u5gx2Lmhwf5ocbTDXvNYwjgOGMNycqSh5Cn5IwCp10tGro2z4YiAmgA0LEWYQ0oeIHR85bmfk/s1600/Cookies+au+Chocolat+Noir%252C+Blanc+%2526+Noix+de+Macadamia4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPzt2Rh-zjgzJz3UlXBvqfqgFIAbdu5zZsEIozrsu1GaXWNBgtZGvaYrujBpfqgWui3u5gx2Lmhwf5ocbTDXvNYwjgOGMNycqSh5Cn5IwCp10tGro2z4YiAmgA0LEWYQ0oeIHR85bmfk/s200/Cookies+au+Chocolat+Noir%252C+Blanc+%2526+Noix+de+Macadamia4.jpg" width="200" /></a></span></div><div style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><br />
</span></div><div style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Cuire environ 8 minutes à 180°C.</em></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>A la sortie du four, placer les cookies sur une grille pour les laisser refroidir.</i></span></span></div><div style="font-size: 13px; text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></span></div><div class="separator" style="clear: both; font-size: 13px; text-align: center;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgOZfnYunkmib7RWzwwtkLX_z8zKIMmwO7k0YNrXCI5Nk8nJYDUgbXP7NjMLtj6d3cPF_pfpC-CaxJDL1Kjg2eeSwrYwxw2bITwaeUW-iZ0kYUSsBWTyu1gxMbMt25b-6Ilh_cLj6D3TQ/s1600/Cookies+au+Chocolat+Noir%252C+Blanc+%2526+Noix+de+Macadamia5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgOZfnYunkmib7RWzwwtkLX_z8zKIMmwO7k0YNrXCI5Nk8nJYDUgbXP7NjMLtj6d3cPF_pfpC-CaxJDL1Kjg2eeSwrYwxw2bITwaeUW-iZ0kYUSsBWTyu1gxMbMt25b-6Ilh_cLj6D3TQ/s320/Cookies+au+Chocolat+Noir%252C+Blanc+%2526+Noix+de+Macadamia5.jpg" width="320" /></a></span></div><div style="font-size: 13px; text-align: justify;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></span></div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com3tag:blogger.com,1999:blog-3448511050211235952.post-15723078289081425132011-08-23T13:23:00.001+02:002011-08-23T13:23:43.629+02:00Brownie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDeCKue1QmYyqdQJA0T9lJ5DaAYXFThZ3FercBqkxhgNp1Qwd1jqLQttuitqUjzwj5DGoF2fLaJs-CgDtNc8kHtb0VnAxMy8qV8dSRcj6cnhSJUT8FXL-Lmo0rtjWJlzWvBjSuF0KniZg/s1600/Brownie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDeCKue1QmYyqdQJA0T9lJ5DaAYXFThZ3FercBqkxhgNp1Qwd1jqLQttuitqUjzwj5DGoF2fLaJs-CgDtNc8kHtb0VnAxMy8qV8dSRcj6cnhSJUT8FXL-Lmo0rtjWJlzWvBjSuF0KniZg/s400/Brownie.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="MsoNormal"><div style="text-align: justify;"><i><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;">Un déménagement et un job plus tard, me revoilà ! C’est que ça prend du temps ces petites occupations et ça n’en laisse pas beaucoup pour la cuisine. Mais ça y est, les cartons sont vidés, la cuisine rangée et les placards remplis ! </span></i></div></div><div class="MsoNormal"><div style="text-align: justify;"><i><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;">Je peux donc en toute quiétude m’installer dans mon canapé après le boulot, mon PC sur les genoux pour enfin publier cette recette de brownie. Je l’avais fait, avouons le, pour vider les placards avant le déménagement mais ça s’est avéré être un goûter idéal après une après-midi entière de peinture dans le nouvel appartement.</span></i></div></div><div class="MsoNormal"><div style="text-align: justify;"><i><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;">Une recette simple, rapide, avec plein de chocolat et de noix de pécan…ça ne pouvait vraiment pas être mauvais !</span></i></div></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiyILWqAavjp238BieLLgXejx1PWyeKNk1igvQZa8t1Wj6HCUBC0eOjnQ9DWZyhzneAGtqDALeR8O7m6lZ1PYfhU_5DGxG_RU912mh55Ywl_f3PyRiVWf-6WenE2tECyBeN8xbTDK6d6M/s1600/Brownie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiyILWqAavjp238BieLLgXejx1PWyeKNk1igvQZa8t1Wj6HCUBC0eOjnQ9DWZyhzneAGtqDALeR8O7m6lZ1PYfhU_5DGxG_RU912mh55Ywl_f3PyRiVWf-6WenE2tECyBeN8xbTDK6d6M/s200/Brownie1.jpg" width="141" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>200g de chocolat noir</b></i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>150g de beurre</b></i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>100g de sucre roux</b></i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>4 oeufs</b></i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>50g de farine</b></i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>125g de noix de Pécan</b></i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>Vanille </b></i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>Cannelle</b></i></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Hacher grossièrement les noix de Pécan.</i></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZrKz9Os3nF13EIYZf8qAazTosOcHv5rXH-WiYTiioCOLCUPm92RpgnzmX2nHjvRBdABGcDSUF9zu8exgNlrKhP9rROBSswJtqJu8wsydhVxlelkmZ1kEtVvlJvv5GAaEsPhapJxuVQWo/s1600/Brownie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZrKz9Os3nF13EIYZf8qAazTosOcHv5rXH-WiYTiioCOLCUPm92RpgnzmX2nHjvRBdABGcDSUF9zu8exgNlrKhP9rROBSswJtqJu8wsydhVxlelkmZ1kEtVvlJvv5GAaEsPhapJxuVQWo/s400/Brownie2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Dans un bol, casser le chocolat en morceaux et ajouter le beurre.</i></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Faire fondre doucement au micro ondes.</i></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpvSX4EI4GIWDHP2mkuqbEPAGmco_g1uCGq53a65IXjyR1UfCTDXJ3cQ75cvCUozwkKlRZVE3rbnHLJXiv-nAeoCUtCdqXelhgy8z5lLn537UAehtHeHh2tJ_v-4uyqdV-qhRTA_EKlGc/s1600/Brownie3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpvSX4EI4GIWDHP2mkuqbEPAGmco_g1uCGq53a65IXjyR1UfCTDXJ3cQ75cvCUozwkKlRZVE3rbnHLJXiv-nAeoCUtCdqXelhgy8z5lLn537UAehtHeHh2tJ_v-4uyqdV-qhRTA_EKlGc/s400/Brownie3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Dans un saladier, mettre le sucre et les oeufs entiers.</i></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Fouetter vivement jusqu'à ce que le mélange devienne pâle et prenne du volume.</i></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Ajouter une pointe de couteau de vanille en poudre et une demi cuillerée à café de cannelle.</i></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7TTeyiXz9t7o-OlJr7c-ka_wSfocOXMTON8130PB1w3O4N0L-KY91gRRimWTbsuvqNw1WS28qUQtSg9H6-tGoLbEQJ_Rk5FH4EAS0odoenbnWgq30w7ssJZu8IUhoFK1tREmNkCJ68I/s1600/Brownie4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7TTeyiXz9t7o-OlJr7c-ka_wSfocOXMTON8130PB1w3O4N0L-KY91gRRimWTbsuvqNw1WS28qUQtSg9H6-tGoLbEQJ_Rk5FH4EAS0odoenbnWgq30w7ssJZu8IUhoFK1tREmNkCJ68I/s640/Brownie4.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Ajouter le chocolat fondu puis la farine. Homogénéiser.</i></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Ajouter enfin les noix de Pécan hachées.</i></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAalEppo3Mk9bCmuovRjEIDEFsjTeXzCf4sc2xPyjBm-G5eXSzCJlv5Bkfrx89Mzr-gD0frEO7J0_xwyjxoqimSY92rzSZdwB-70LlcpLym27eCVVa5CiOKOaZhy6jndKIhvfj9y9Hcsg/s1600/Brownie5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAalEppo3Mk9bCmuovRjEIDEFsjTeXzCf4sc2xPyjBm-G5eXSzCJlv5Bkfrx89Mzr-gD0frEO7J0_xwyjxoqimSY92rzSZdwB-70LlcpLym27eCVVa5CiOKOaZhy6jndKIhvfj9y9Hcsg/s640/Brownie5.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Chemiser un moule carré (environ 20x20cm).</i></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Verser la pâte.</i></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhkPs4I95c1SVSAmiGpK0UBbAtOCEE5VzvBk-ZZcPrrFFdr3x_lPzfx4bLfca6KkgaCfc62Ymme3KnuSf1EmjFIgSoIW0xA0JxUvPQO30c0FJOg5bbA6cZ939RLTDKIkN5yd6HaMNcRaY/s1600/Brownie6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhkPs4I95c1SVSAmiGpK0UBbAtOCEE5VzvBk-ZZcPrrFFdr3x_lPzfx4bLfca6KkgaCfc62Ymme3KnuSf1EmjFIgSoIW0xA0JxUvPQO30c0FJOg5bbA6cZ939RLTDKIkN5yd6HaMNcRaY/s400/Brownie6.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Cuire 25 minutes à 180°C.</i></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hTK1tNU1zLq-cT6ko60TXw9pyUs45OMBYLPVa2PrvsolVSK-zd0HQvaQGvA89o1L71Q-hTCXF1O4DiVPwqsbeJl-_18EcyZVuOnw97qjbgtUQvMDbv7JtDmAkTSRLx1aWxdc3vL8rOo/s1600/Brownie7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hTK1tNU1zLq-cT6ko60TXw9pyUs45OMBYLPVa2PrvsolVSK-zd0HQvaQGvA89o1L71Q-hTCXF1O4DiVPwqsbeJl-_18EcyZVuOnw97qjbgtUQvMDbv7JtDmAkTSRLx1aWxdc3vL8rOo/s400/Brownie7.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Laisser refroidir sur une grille. Découper et décorer de noix de Pécan.</i></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-JLej5pVoekb7yuuyBS0cZmOzw-kL1pDIBu2dRXW3Z4Dw3PqcxX8qed77t03CPBFypW-plxbzO4N-66UM2cv3NBTakkdKFl2-7-hlSjX73EgwoVVbvQJBCDtRjWTzbAGbm1kP23BjMsk/s1600/Brownie8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-JLej5pVoekb7yuuyBS0cZmOzw-kL1pDIBu2dRXW3Z4Dw3PqcxX8qed77t03CPBFypW-plxbzO4N-66UM2cv3NBTakkdKFl2-7-hlSjX73EgwoVVbvQJBCDtRjWTzbAGbm1kP23BjMsk/s400/Brownie8.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com4tag:blogger.com,1999:blog-3448511050211235952.post-90028548263286687072011-06-15T11:11:00.000+02:002011-06-15T11:11:38.509+02:00Financiers Amande & Cerises<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik7i32yTFriBk2l187UgfqL6MDXuYOqMRp4cUt-LLC_Ajs5rt5iq84JMuf0g_rzaZWcCErhB2SiynknXt6TxqHpHkDmjzmHGsRjun-KXGV_GSsotqBvKHIESYoR9Bdd0ACnqm8hliH7Us/s1600/Financiers+Amande+Cerises.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik7i32yTFriBk2l187UgfqL6MDXuYOqMRp4cUt-LLC_Ajs5rt5iq84JMuf0g_rzaZWcCErhB2SiynknXt6TxqHpHkDmjzmHGsRjun-KXGV_GSsotqBvKHIESYoR9Bdd0ACnqm8hliH7Us/s400/Financiers+Amande+Cerises.jpg" width="400" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Nouvelle recette de financiers aujourd'hui, au bon goût d'été! Les premières cerises de la saison ont eu beaucoup de succès et été pour la plupart sauvagement dévorées toutes crues... J'ai quand même pu en sauvegarder une petite, toute petite poignée... Pas assez donc pour en faire un clafoutis (et pourtant, qu'est ce que j'en avais envie!) mais j'ai trouvé une bonne idée chez Kiki (<a href="http://lucilevarnet.canalblog.com/archives/2011/05/21/21192544.html">clic!</a>) et me suis donc décidée à les marier avec des amandes dans des financiers. </i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6xu3pAyPGxOBsBn7j_bSLJS6QHhCw7vHHdVNsJ9DOlHu4VisB_eoDOkF9oSCBrPSirKVdiAs2s2MXAKXuAo3RWBjNAwXHPgHlfFD1dGyc01xz8p9u-Y1gyyTqbjLjIezAPzgxlw4Puk/s1600/Financiers+Amande+Cerises+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6xu3pAyPGxOBsBn7j_bSLJS6QHhCw7vHHdVNsJ9DOlHu4VisB_eoDOkF9oSCBrPSirKVdiAs2s2MXAKXuAo3RWBjNAwXHPgHlfFD1dGyc01xz8p9u-Y1gyyTqbjLjIezAPzgxlw4Puk/s200/Financiers+Amande+Cerises+4.jpg" width="200" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>60g de sucre glace</b></i></span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>25g de poudre d'amandes</b></i></span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>25g de farine</b></i></span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>1/4 càc de levure</b></i></span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>2 blancs d'oeufs</b></i></span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>40g de beurre</b></i></span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>Arôme amande amère</b></i></span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>Cerises</b></i></span></div></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Dans un saladier, mettre la levure, la farine, la poudre d'amandes et le sucre glace.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Battre les blancs d'oeufs pour les faire mousser et les ajouter au mélange précédent. Homogénéiser.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lJKFeUzZZCPNSRMsoxXvvmdlmsDdmrTgrIQjSADmtVdST5h-1sdiMn0F01VqHD43OcY0pQX6wzf5zwIpv18FcR8w2PTcrcdhP2nytg3VnJ2R9whUOgohUS3E1ILc5ep-jicN4RLKaxI/s1600/Financiers+Amande+Cerises+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lJKFeUzZZCPNSRMsoxXvvmdlmsDdmrTgrIQjSADmtVdST5h-1sdiMn0F01VqHD43OcY0pQX6wzf5zwIpv18FcR8w2PTcrcdhP2nytg3VnJ2R9whUOgohUS3E1ILc5ep-jicN4RLKaxI/s400/Financiers+Amande+Cerises+7.jpg" width="400" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Faire fondre le beurre dans une poêle et laisser chauffer jusqu'à ce qu'il prenne une couleur noisette.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPi2FMf9aAxjAOkUL8QCODLADpbcGVBHBfc_Q-rNUguNQgTHieYRJc9bWwgKR3NQS2zL-X1BdpHyITA0A_fLF_aZrRupXk7_QgF4fI-ZLS0_f0-D93Mf-tFhXVFkLjRSPvgp4xnpINqcs/s1600/Financiers+Amande+Cerises+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPi2FMf9aAxjAOkUL8QCODLADpbcGVBHBfc_Q-rNUguNQgTHieYRJc9bWwgKR3NQS2zL-X1BdpHyITA0A_fLF_aZrRupXk7_QgF4fI-ZLS0_f0-D93Mf-tFhXVFkLjRSPvgp4xnpINqcs/s640/Financiers+Amande+Cerises+5.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Une fois tiédie, ajouter le beurre au mélange de poudres et blancs d'oeufs. Ajouter quelques gouttes d'amande amère.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_UeZiyAxvvAMurTZoCj0Vl_Ldfop0A00sEOUQyankvCTKGKsSJt5ve3zQ1M1CNvN_oRs1evAjqOp5bbrlBPORA-PqqgMbKmcUcM0_6J79QUJfuFidiaL9z2i7xx4YqtedJ6RE3fIKDow/s1600/Financiers+Amande+Cerises+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_UeZiyAxvvAMurTZoCj0Vl_Ldfop0A00sEOUQyankvCTKGKsSJt5ve3zQ1M1CNvN_oRs1evAjqOp5bbrlBPORA-PqqgMbKmcUcM0_6J79QUJfuFidiaL9z2i7xx4YqtedJ6RE3fIKDow/s200/Financiers+Amande+Cerises+1.jpg" width="133" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Bien mélanger.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihA5xGKDMDx8eSbFp7SBbIxwH367i86mTwMbGlQbfXGvdICIU4LmoWZbdS8Zho5OEaLgmLUDc2sROYCjm9Y9a5R9Lrm4EZ8zTV9mTcvt-7oUQwzC_V__S7eHmLvjZbaAXEhe7Q9MwOTVc/s1600/Financiers+Amande+Cerises+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihA5xGKDMDx8eSbFp7SBbIxwH367i86mTwMbGlQbfXGvdICIU4LmoWZbdS8Zho5OEaLgmLUDc2sROYCjm9Y9a5R9Lrm4EZ8zTV9mTcvt-7oUQwzC_V__S7eHmLvjZbaAXEhe7Q9MwOTVc/s400/Financiers+Amande+Cerises+6.jpg" width="400" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Remplir les empreintes du moule aux 2/3.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Ajouter 2 cerises par financiers.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Mettre au four pour 15 minutes à 180°C.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmX0MPfsyC3-K72Bbx3kXtfW0WOMimOr1dUqKDEHDUKY8uZZtSHwxraZ_VviMmPt2dru3TksczQyIneUXtgRrTKS81oqYDFKHtHAa6NUtv24F1Z8Bo6hvsV-IrV2H4UbxW_bOPCzivYig/s1600/Financiers+Amande+Cerises+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmX0MPfsyC3-K72Bbx3kXtfW0WOMimOr1dUqKDEHDUKY8uZZtSHwxraZ_VviMmPt2dru3TksczQyIneUXtgRrTKS81oqYDFKHtHAa6NUtv24F1Z8Bo6hvsV-IrV2H4UbxW_bOPCzivYig/s640/Financiers+Amande+Cerises+3.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Laisser refroidir avant de démouler.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBVC2eeB1F1N7iREMyaMiPAuvd2J36YcxRD4sNfz4Om3JN0cuSkHzie2U4AMgnU8w-8Tf8b_fPkFr2RFDlZDMI0S6MDWsYAXI_6v2_33DHFInal5c08ttG1ev5aYFXwNPVW4VFvFr0zk/s1600/Financiers+Amande+Cerises+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBVC2eeB1F1N7iREMyaMiPAuvd2J36YcxRD4sNfz4Om3JN0cuSkHzie2U4AMgnU8w-8Tf8b_fPkFr2RFDlZDMI0S6MDWsYAXI_6v2_33DHFInal5c08ttG1ev5aYFXwNPVW4VFvFr0zk/s400/Financiers+Amande+Cerises+2.jpg" width="400" /></a></div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com1tag:blogger.com,1999:blog-3448511050211235952.post-1614957496796234712011-06-09T18:06:00.000+02:002011-06-09T18:06:54.001+02:00Marbré Italien<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimse1eyuhpDzHNjFu5NAdm5Po0r71fIFUlY9p7WyM8LJq_pMSTQ-UGRWi323EFOsqJ7pz8-kRNEHyG20_SGD2RQSLR04_FMKahzN1rbZZ5qMLSIOeS2VjlkINpZaAcXbUVxXno2CTHT-A/s1600/Marbr%25C3%25A9+Italien.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimse1eyuhpDzHNjFu5NAdm5Po0r71fIFUlY9p7WyM8LJq_pMSTQ-UGRWi323EFOsqJ7pz8-kRNEHyG20_SGD2RQSLR04_FMKahzN1rbZZ5qMLSIOeS2VjlkINpZaAcXbUVxXno2CTHT-A/s400/Marbr%25C3%25A9+Italien.jpg" width="400" /></a></div><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Ajourd'hui, voici une recette de marbré... Mais attention, pas n'importe quel marbré! Un marbré italien tout zébré! Je l'ai trouvé tellement beau sur le site de Papilles et Pupilles (<a href="http://www.papillesetpupilles.fr/2005/08/marbr-italien.html/">clic!</a>) que j'ai immédiatement eu envie de me mettre aux fourneaux... Peut être un peu trop vite d'ailleurs car j'en ai oublié de mettre l'huile dans mon gâteau qui, de ce fait, était il faut l'avouer un peu sec... Quoi que, trempé dans un bon bol de lait au petit déj'; il a quand même fait l'affaire! Mais à coup sûr, il est délicieux quand on met tout les ingrédients et puis, il est beau, non?</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>3 oeufs</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>150g de sucre</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>190g de farine</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>60mL d'huile</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>1/2 sachet de levure</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>2 càs de cacao amer</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>60mL de lait</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>Vanille</b></i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Dans un saladier, blanchir les jaunes d'oeufs avec la moitié (75g) de sucre. Ajouter le lait et mélanger.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Tamiser la farine et la levure. Les ajouter au mélange précédent.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Ajouter enfin l'huile. Homogénéiser.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Battre les blancs en neige avec une pincée de sel. Quand ils commencent à mousser, ajouter progressivement la moitié restante de sucre.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Incorporer les blancs au mélange aux jaunes d'oeufs en remuant délicatement afin de ne pas les briser.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfW19yFCWoPMqCt4HU3r5ZHW0QhQ-Q6TQdnBkGkSapNAPiSWBqcrLmvSWAQCuyp_cFw9MxSDTUqnAy8gOS05reI_oJMglRvMuAagU2j8bs6OX84d2RD-zj5sBz2YDBr-M3Lpbhd3f3Zc/s1600/Marbr%25C3%25A9+Italien+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfW19yFCWoPMqCt4HU3r5ZHW0QhQ-Q6TQdnBkGkSapNAPiSWBqcrLmvSWAQCuyp_cFw9MxSDTUqnAy8gOS05reI_oJMglRvMuAagU2j8bs6OX84d2RD-zj5sBz2YDBr-M3Lpbhd3f3Zc/s640/Marbr%25C3%25A9+Italien+4.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Verser la moitié de la pâte dans un saladier.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Dans l'un d'eux, ajouter une pointe de couteau de vanille.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Dans l'autre, ajouter le cacao amer.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGWiZ3R6-4gEvvVAD-aiVL4bQhUdzWR4byE9ydcHGYN7OzU_F19YMYC8NQrA03Y1CKQPZwhWjt8jR2De40KDRVkJi-4WUZg17oeI0CYW-VdFDylFYsoDWl2mVmoD1heLBEAeZmewyH8g/s1600/Marbr%25C3%25A9+Italien+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGWiZ3R6-4gEvvVAD-aiVL4bQhUdzWR4byE9ydcHGYN7OzU_F19YMYC8NQrA03Y1CKQPZwhWjt8jR2De40KDRVkJi-4WUZg17oeI0CYW-VdFDylFYsoDWl2mVmoD1heLBEAeZmewyH8g/s400/Marbr%25C3%25A9+Italien+3.jpg" width="400" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Dans un moule à manqué et à l'aide d'une cuillère à soupe, partir du centre et verser alternativement les 2 pâtes jusqu'à épuisement (de la pâte hein, pas de vous...quoi que!).</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3fy2EqynYxPJH8DeGTjusruFeNxQQwAyFw4nHxH_B8Xkq1hu8f3J0x3ltIYL4yu4CeIqESEHHFKHhoP5nmyFQ9HI7I-g8-1U8kbA415T001CEWHb-mNev8-5TJOKZEjYapCjRejLgyU/s1600/Marbr%25C3%25A9+Italien+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3fy2EqynYxPJH8DeGTjusruFeNxQQwAyFw4nHxH_B8Xkq1hu8f3J0x3ltIYL4yu4CeIqESEHHFKHhoP5nmyFQ9HI7I-g8-1U8kbA415T001CEWHb-mNev8-5TJOKZEjYapCjRejLgyU/s640/Marbr%25C3%25A9+Italien+1.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Enfourner pour 25 minutes à 180°C et laisser encore 10 minutes à four éteint.</i></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgjWLakErfZn6N_sJbIUToYtvZElZpxIyWoD5WfGXIa04Jm5dKXxnWzWSl8Ofqs_UAEj-8kIqAbVst6aLfqcVEfp4VJsXcCsBdTXcTG3HOnWNIhVTW7M9ztgJCyUhkf21QewDrSuD8Z5c/s1600/Marbr%25C3%25A9+Italien+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgjWLakErfZn6N_sJbIUToYtvZElZpxIyWoD5WfGXIa04Jm5dKXxnWzWSl8Ofqs_UAEj-8kIqAbVst6aLfqcVEfp4VJsXcCsBdTXcTG3HOnWNIhVTW7M9ztgJCyUhkf21QewDrSuD8Z5c/s320/Marbr%25C3%25A9+Italien+2.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
</div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com2tag:blogger.com,1999:blog-3448511050211235952.post-4130924974208714182011-06-07T11:59:00.001+02:002011-06-07T12:00:50.324+02:00Cookies aux Flocons d'Avoine & Chocolat Noir<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZW4vrG0FGdsosqnEPT6iSeVeph-KjL7GitRuFwBzf-nW9b8kJ7n3GF5JMUu5Hhs9BDPsfBxIK2oov9M89bwZbUTijYk39AaaYxhvi_ta99xnqwUVRd62w1tN1Xy5Ak2s2WQO_Gx16k_Q/s1600/Cookies+avoine+chocolat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZW4vrG0FGdsosqnEPT6iSeVeph-KjL7GitRuFwBzf-nW9b8kJ7n3GF5JMUu5Hhs9BDPsfBxIK2oov9M89bwZbUTijYk39AaaYxhvi_ta99xnqwUVRd62w1tN1Xy5Ak2s2WQO_Gx16k_Q/s400/Cookies+avoine+chocolat.jpg" width="400" /></a></div><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Autant le dire, le flocon d'avoine me laissait jusque là assez sceptique...J'entends encore ma mère me dire quand j'étais petite "Fais l'âne, t'auras de l'avoine!". Ma cuisine n'étant pas une étable, je ne voyais pas trop ce que cet intrus aurait pu y faire. Mais à force de voir des recettes qui en utilise, j'ai fini par réviser mon jugement et ai décidé de m'y essayer. Pour mon premier essai, je fais confiance à la célèbre Martha Stewart et me lance dans ces cookies... Verdict: et bien ma foi, c'est plutôt convainquant! ;)</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>150g de flocons d'avoine</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>70g de farine</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>1/2 càc de bicarbonate de soude</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>1/2 càc de levure </b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>1/4 càc de cannelle</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>2 pincées de fleur de sel</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>100g de beurre</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>100g de sucre</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>100g de sucre roux</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>1 oeuf</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>Vanille</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>150g de chocolat noir</b></i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Dans un saladier, mélanger les flocons d'avoine, la farine, le bicarbonate, le sel, la levure et la cannelle.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfhFF908Y9_f1bHa3ezqbX6PpHqoI4u2NxBJAlXhUqcJ6HYKzZ663p84vEQbjCpBON2zplYXJBfouJOQI4hsoyMq9PQZ-1skpo7w9WGkueVYZH8FK8e4tVUVZ6gaFdP8LYPJMEhoiy2tA/s1600/Cookies+avoine+chocolat4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfhFF908Y9_f1bHa3ezqbX6PpHqoI4u2NxBJAlXhUqcJ6HYKzZ663p84vEQbjCpBON2zplYXJBfouJOQI4hsoyMq9PQZ-1skpo7w9WGkueVYZH8FK8e4tVUVZ6gaFdP8LYPJMEhoiy2tA/s400/Cookies+avoine+chocolat4.jpg" width="400" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Dans un second saladier, battre le beurre et les sucres jusqu'à ce que le mélange devienne plus pâle.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Incorporer l'oeuf et une pointe de vanille.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFAVvKePuUMbfY29ZKzx8Xy2Mw0UXvZ_dnIiRnbICuIvsdVEHLZzSFvpX2KeeCU6z-AdNlUYiy24cReXzO3mbYVNcyuvlMcexn7O2mYUzHtu1Qe01QFYAcvae8Bx1-NaUtCAAxM2sa1E/s1600/Cookies+avoine+chocolat5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFAVvKePuUMbfY29ZKzx8Xy2Mw0UXvZ_dnIiRnbICuIvsdVEHLZzSFvpX2KeeCU6z-AdNlUYiy24cReXzO3mbYVNcyuvlMcexn7O2mYUzHtu1Qe01QFYAcvae8Bx1-NaUtCAAxM2sa1E/s400/Cookies+avoine+chocolat5.jpg" width="400" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Mélanger les contenus des deux saladiers. Homogénéiser.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpW7GodMtN-cj79LnbJ3VSG10ltDnO6CwaPv9nP_9ITOC8mi-NaGSytadW2Oyj24k9tJxN-Fg8TFX99568jZV8sM84Uxc21PZQjErCJ17gzYZbB5Mxla10pdh4hpKXErYd6RvMzYf1oBc/s1600/Cookies+avoine+chocolat6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpW7GodMtN-cj79LnbJ3VSG10ltDnO6CwaPv9nP_9ITOC8mi-NaGSytadW2Oyj24k9tJxN-Fg8TFX99568jZV8sM84Uxc21PZQjErCJ17gzYZbB5Mxla10pdh4hpKXErYd6RvMzYf1oBc/s200/Cookies+avoine+chocolat6.jpg" width="199" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Couper le chocolat en morceaux et les ajouter.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrUsBqW4BabUpnO4Bd7-Aq6YmaPIP6g7rwsunlMu8nBjpZJ_T2JUDoTjeeWRcu2Y1zUc50FBzY47FGLz4q7ChgYEtf-sApa_7EcDXhdWt6Pczep4yJOdU6uIE5YUSeXoWT884Wnk7WWk/s1600/Cookies+avoine+chocolat7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrUsBqW4BabUpnO4Bd7-Aq6YmaPIP6g7rwsunlMu8nBjpZJ_T2JUDoTjeeWRcu2Y1zUc50FBzY47FGLz4q7ChgYEtf-sApa_7EcDXhdWt6Pczep4yJOdU6uIE5YUSeXoWT884Wnk7WWk/s640/Cookies+avoine+chocolat7.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Chemiser une plaque de papier sulfurisé. Former des boules de pâte de la taille d'une noix. Les disposer sur la plaque en les espaçant bien.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfVahCUogpElpg_Bkalo_Ccfubd6Vt7p9vdKCnruA4Fpen8FSpoIcb5hA0tOm_RcB0yuTUjSlnCxo1KEuq_-LT3KIapxJTNkKDn22zACzOBASejCD2vn35qoE0nCjNjtgskqw5aoyltRI/s1600/Cookies+avoine+chocolat3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfVahCUogpElpg_Bkalo_Ccfubd6Vt7p9vdKCnruA4Fpen8FSpoIcb5hA0tOm_RcB0yuTUjSlnCxo1KEuq_-LT3KIapxJTNkKDn22zACzOBASejCD2vn35qoE0nCjNjtgskqw5aoyltRI/s320/Cookies+avoine+chocolat3.jpg" width="320" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Enfourner 10 minutes environ à 180°C.</i></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdV-Ff-oHXUkTqjGmq-GDL93Qpfc6sRLENP8pz28GvbDBCUlAnafiatFu7-vcTMHdVbVqapgDYxjdbxNoej8Pw79c3SjFsoVXcHZEygQh-6UFRoXHrKqAqd28eA8HM25O42LQxa_ApkuE/s1600/Cookies+avoine+chocolat1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdV-Ff-oHXUkTqjGmq-GDL93Qpfc6sRLENP8pz28GvbDBCUlAnafiatFu7-vcTMHdVbVqapgDYxjdbxNoej8Pw79c3SjFsoVXcHZEygQh-6UFRoXHrKqAqd28eA8HM25O42LQxa_ApkuE/s400/Cookies+avoine+chocolat1.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
</div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com0tag:blogger.com,1999:blog-3448511050211235952.post-32671358413924335492011-06-01T12:04:00.000+02:002011-06-01T12:04:03.987+02:00Macarons Noisette, Mascarpone & Miel<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJFzKSkzHyt4LM8lOt4_gGGX3CcFrnJEtbbzu01-QjSqxNyiKFcHmO00EMCLBVzWN-h26G0d2nXwI8sbqsYupnbtw-s-0A_QZIjx0smwwf50smqn-6MJ6B2X_0GyHNsj3c13p4To0NXM/s1600/Macarons+noisette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJFzKSkzHyt4LM8lOt4_gGGX3CcFrnJEtbbzu01-QjSqxNyiKFcHmO00EMCLBVzWN-h26G0d2nXwI8sbqsYupnbtw-s-0A_QZIjx0smwwf50smqn-6MJ6B2X_0GyHNsj3c13p4To0NXM/s400/Macarons+noisette.jpg" width="400" /></a></div><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Avec les beaux jours, un peu de fraîcheur dans l'assiette ne serait pas de refus, non? Et même si une ganache au chocolat n'est pas ce qui m'attire le plus en ce moment, j'ai quand même envie de faire des macarons! Et j'ai eu la révélation en flânant sur le site du blog Chez Kiki (<a href="http://lucilevarnet.canalblog.com/archives/2010/11/10/19417976.html">clic!</a>), décidément plein de bonnes idées! Voilà donc des macarons amandes et noisettes remplis d'une ganache au mascarpone et au miel. Original et très agréable!</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><b>Pour les coques</b></i></span><br />
<span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><b><br />
</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>35g de blancs d'oeufs </b>(vieillis de 2 jours et ramensé à température ambiante)</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>15g de poudre d'amandes</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>30g de noisettes</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>70g de sucre glace</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>12g de sucre en poudre</b></i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Mixer les noisettes pour obtenir une poudre très fine.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Mixer ensemble la poudre d'amandes, le sucre glace et la poudre de noisettes.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Tamiser le tout dans un saladier.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvA1oJ_K-YX1JUsuZ4j3D-NarHUQPxVS65l6WjnyiBH2XEEKmNpDdgB6Q1SAbo65jDKhR214HtQAYnnrhSSMpY1kj-7vRfZFwDvEaCoWPGyQZ_r4tXEBqI9nilired38NwiFTD707M-go/s1600/Macarons+noisette+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvA1oJ_K-YX1JUsuZ4j3D-NarHUQPxVS65l6WjnyiBH2XEEKmNpDdgB6Q1SAbo65jDKhR214HtQAYnnrhSSMpY1kj-7vRfZFwDvEaCoWPGyQZ_r4tXEBqI9nilired38NwiFTD707M-go/s640/Macarons+noisette+1.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Dans un autre saladier, battre les blancs d'oeufs avec une pincée de sel. Quand ils commencent à mousser, ajouter progressivement le sucre en poudre. Arrêter de battre une fois que les oeufs forment une neige bien ferme.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIH8sDo80jEciSwvf2tz_g__pXxqYbf31FNBzRUb60F7bVyAx6W9EW_YcBs9OhhIa4hbkroYlpAEUoKOA8S0Q0wFwF2JRrj10O5qPgHoBSSwKOOpcsufzfquwkkQaHIQojQGkiaEtekuo/s1600/Macarons+noisette+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIH8sDo80jEciSwvf2tz_g__pXxqYbf31FNBzRUb60F7bVyAx6W9EW_YcBs9OhhIa4hbkroYlpAEUoKOA8S0Q0wFwF2JRrj10O5qPgHoBSSwKOOpcsufzfquwkkQaHIQojQGkiaEtekuo/s640/Macarons+noisette+2.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Ajouter la poudre aux blancs en plusieurs fois. Mélanger très délicatement. La pâte doit retomber en ruban lorsqu'on soulève la spatule.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZ1APg4XJ_A0CFjG3kUDPuD9rXe3MyxGOxJIkRFYkHaOqllySLPiH4UES8wPu3jUj5DLEDhqQ_Ofpgc1kBDtxNnYwYJsACB1XJQhGrucBE8d0ed9aNdvjC9z791qdVe12Zj9KoSuQaBE/s1600/Macarons+noisette+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZ1APg4XJ_A0CFjG3kUDPuD9rXe3MyxGOxJIkRFYkHaOqllySLPiH4UES8wPu3jUj5DLEDhqQ_Ofpgc1kBDtxNnYwYJsACB1XJQhGrucBE8d0ed9aNdvjC9z791qdVe12Zj9KoSuQaBE/s640/Macarons+noisette+3.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Chemiser une plaque de papier sulfurisé. Remplir une poche à douille puis dresser les coques. Vous pouvez dessiner un guide pour les faire toutes de la même taille.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Laisser sécher les coques à l'air libre. Selon le temps et la température, cette étape peut prendre plus ou moins de temps. Un bon test est de tapoter le dessus avec le doigt. Si la pâte colle, c'est qu'il faut laisser croûter encore un peu (pour info: en été, 1 à 2h de repos peuvent suffire, en hiver ou par temps pluvieux, mieux vaut prévoir une nuit complète!).</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Poser la plaque garnie des coques sur 2 autres plaques de cuisson.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Enfourner à 150°C pour 15 minutes.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Laisser refroidir et les décoller.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQiNlsn5YaVJBeOy9Phv2FT41u_zj5rbzcwDKpZHmPZ2DdtrJ2vreeuaDCdM37NQjsqB_2sPP5leH6CnZg7bXYILWTyAaPJjVeDlYHMjhVbYOhp805r9VBnB8w1Chso9XLAxx_Rk5HsB8/s1600/Macarons+noisette+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQiNlsn5YaVJBeOy9Phv2FT41u_zj5rbzcwDKpZHmPZ2DdtrJ2vreeuaDCdM37NQjsqB_2sPP5leH6CnZg7bXYILWTyAaPJjVeDlYHMjhVbYOhp805r9VBnB8w1Chso9XLAxx_Rk5HsB8/s640/Macarons+noisette+4.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><b>Pour la ganache</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>120g de mascarpone</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>1 à 2 càs de miel très parfumé</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>20g de noisettes</b></i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Dans un bol, mélanger le mascarpone et le miel.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3O6iL4exKL7Fuc7TJKhKIPlyQehmgJOiDUXuxlJr2Krn2xKHL1XJezQvpvOYtiJwSADvwZPnBy7jxxaFTuiTnUkhrmqr4y6L2HNOiYmNfz3F6i_Yv1X2gTGDxMWXBfGuoNja4gvEhn4/s1600/Macarons+noisette+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3O6iL4exKL7Fuc7TJKhKIPlyQehmgJOiDUXuxlJr2Krn2xKHL1XJezQvpvOYtiJwSADvwZPnBy7jxxaFTuiTnUkhrmqr4y6L2HNOiYmNfz3F6i_Yv1X2gTGDxMWXBfGuoNja4gvEhn4/s400/Macarons+noisette+5.jpg" width="400" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>A l'aide d'une seringue à pâtisserie, garnir les coques de ganache.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPo7HttzGADReevEAkAZ4bGvsK0tq3UPCsuqk6P4Xr-NtVNK0v1SLqQlonxNvSJPVe1QiWpbFbIehMaxmeR8rxN2UH8tCdbHPwmJHIs3qy_WKgnyJ5vsxuhcWulJPnQRWOUwGIAMSfaXI/s1600/Macarons+noisette+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPo7HttzGADReevEAkAZ4bGvsK0tq3UPCsuqk6P4Xr-NtVNK0v1SLqQlonxNvSJPVe1QiWpbFbIehMaxmeR8rxN2UH8tCdbHPwmJHIs3qy_WKgnyJ5vsxuhcWulJPnQRWOUwGIAMSfaXI/s640/Macarons+noisette+7.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i></i></span></div><div style="font-family: 'Times New Roman'; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Hacher les noisettes.</i></span></i></span></div><div style="font-family: 'Times New Roman'; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Les déposer sur une feuille de silicone et mettre au four à 150°C pour 10 minutes.</i></span></i></span></div><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Rouler les macarons dans les noisettes hachées torréfiées.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0fQL0h8Ug8aYaW7Eh0CSUswr9BrpVdFS_jeMI4ML60a1piPgob9B7rwgiyp9D7g02sdNQwD5w48ua92Vd3mrAanAx3FKzCqwZCwyhOePC9leHyQtcioZEAELLiJ8raPvwL4W7VFJCqs/s1600/Macarons+noisette+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0fQL0h8Ug8aYaW7Eh0CSUswr9BrpVdFS_jeMI4ML60a1piPgob9B7rwgiyp9D7g02sdNQwD5w48ua92Vd3mrAanAx3FKzCqwZCwyhOePC9leHyQtcioZEAELLiJ8raPvwL4W7VFJCqs/s640/Macarons+noisette+6.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Conserver au frigo.</i></span></div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com2tag:blogger.com,1999:blog-3448511050211235952.post-39839739653343188172011-05-29T15:21:00.000+02:002011-05-29T15:21:10.837+02:00Fraisier<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYaH5iVRdmS68CstxH5oI4I2tr5wvuJQ5AU1JqCOJtrQpPp8C3u5BG9MZSX8ecSpOoiD9KolJ-fCvURXWyXiww4shlB04MMPsJx5dtqh__UaQairfPH9_ZNpCOC29agy2w_BZbPE-lrM8/s1600/Fraisier.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYaH5iVRdmS68CstxH5oI4I2tr5wvuJQ5AU1JqCOJtrQpPp8C3u5BG9MZSX8ecSpOoiD9KolJ-fCvURXWyXiww4shlB04MMPsJx5dtqh__UaQairfPH9_ZNpCOC29agy2w_BZbPE-lrM8/s400/Fraisier.jpg" width="400" /></a></div><br />
<div style="text-align: justify;"><i><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;">Fraisier! Fraisier! Fraisier! FRAISIER! Depuis qu'on me le réclamait celui-là! Durant l'hiver, je pouvais toujours dire que ce n'était pas la saison des fraises et qu'on n'en trouve pas en surgelé. Mais dès que les premières ont montré le bout de leur nez sur les étalages du marché, je n'ai plus entendu que ce mot là autour de moi. Mais allez faire comprendre à une bande d'affamés qu'il faut encore attendre un peu, que ces-dites fraises aient vraiment du goût (et accessoirement ne coûtent pas un bras!). Mais j'ai tenu bon et j'y suis arrivée! Alors autant vous dire que le WE dernier, je n'ai prévenu personne que je réalisais enfin leur rêve (non non, j'exagère pas! ;) ), j'avais bien trop peur de me faire lyncher si jamais quelque chose ce passait mal, m'obligeant à leur servir seulement des fraises au sucre... Finalement tout s'est bien passé, très bien même... Ce gâteau n'a pas survécu plus de 10 minutes sur la table avant d'être littéralement englouti! C'est vrai que c'était vachement bon quand même! ;)</span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQa8RMS53t1h1F1rG0w4VkH_d8jf5HDW8VTA-KJuJYapkr61sB0QR9R9UaoMJ1BRa34RXRdJHnWFVbJBlEIayagIZcSkQ1YQnEdALetvELNNhcP8wW7T71PlsFrhv-qywTUL-_r5Ldnhs/s1600/Fraisier+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQa8RMS53t1h1F1rG0w4VkH_d8jf5HDW8VTA-KJuJYapkr61sB0QR9R9UaoMJ1BRa34RXRdJHnWFVbJBlEIayagIZcSkQ1YQnEdALetvELNNhcP8wW7T71PlsFrhv-qywTUL-_r5Ldnhs/s200/Fraisier+3.jpg" width="200" /></a></div><div style="text-align: justify;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></i></div><div style="text-align: justify;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></i></div><div style="text-align: justify;"><i><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><b>Pour la génoise</b></span></i></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i></i></span></div><div class="separator" style="clear: both; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-style: normal; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><strong><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em>4 oeufs</em></span></strong></i></span></div><div class="separator" style="clear: both; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-style: normal; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><strong><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em>140g de sucre</em></span></strong></i></span></div><div class="separator" style="clear: both; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-style: normal; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><strong><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em>2 cac d'eau tiède</em></span></strong></i></span></div><div class="separator" style="clear: both; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-style: normal; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><strong><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em>50g de farine</em></span></strong></i></span></div><div class="separator" style="clear: both; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-style: normal; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><strong><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em>50g de Maïzena</em></span></strong></i></span></div><div class="separator" style="clear: both; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-style: normal; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><strong><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em>1/2 de paquet de levure</em></span></strong></i></span></div><div class="separator" style="clear: both; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font-style: normal; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><strong><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><br />
</em></span></strong></i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Dans un saladier, blanchir les jaunes d'oeufs avec le sucre et l'eau. Le mélange doit pâlir et tripler de volume.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Tamiser la farine, la Maïzena et la levure et les ajouter au mélange précédent.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Battre les blancs en neige avec une pincée de sel.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Incorporer délicatement les blancs en soulevant délicatement.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqsR5H__nk2MpdqQuTn0kWW5ihCJIF8iAVsHYgpkY3xX9iAy6Q9-ulKmNdJmPx3Rj5M7MJ-VxxV0IlEy_g0xZbD4c57td3pVEvHAZRx9IEbUFvxJhWV46LObDF5g3PhHXqQYsirJIeyI/s1600/Fraisier+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqsR5H__nk2MpdqQuTn0kWW5ihCJIF8iAVsHYgpkY3xX9iAy6Q9-ulKmNdJmPx3Rj5M7MJ-VxxV0IlEy_g0xZbD4c57td3pVEvHAZRx9IEbUFvxJhWV46LObDF5g3PhHXqQYsirJIeyI/s640/Fraisier+2.jpg" width="640" /></a></i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="line-height: 18px;">Verser la pâte sur du papier sulfurisé (ou une feuille de silicone). Égaliser.</span></i></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwulfrciZieIG5BRolVLx_IjIcBR7SmOidiKeC77dESVeqoSOk8klvdgfuCyiAL4Su8UgbBhALvLuYFWSoqVbeXT96D9WEe4zgwdNcJC5W03nKJqolzjik9VIyPqSFkx9oZLkpKLZ29x8/s1600/Fraisier+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwulfrciZieIG5BRolVLx_IjIcBR7SmOidiKeC77dESVeqoSOk8klvdgfuCyiAL4Su8UgbBhALvLuYFWSoqVbeXT96D9WEe4zgwdNcJC5W03nKJqolzjik9VIyPqSFkx9oZLkpKLZ29x8/s400/Fraisier+8.jpg" width="400" /></a></i></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Mettre au four 5 minutes à 200°C puis baisser à 180°C pour 10 minutes encore.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><b>Pour la crème diplomate </b><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><i></i></span></i></span></div><div class="separator" style="clear: both; display: inline !important; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><i>(crème pâtissière collée mélangée à de la crème fouettée)</i></span></i></span></div><br />
<div class="separator" style="clear: both; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="color: #4c1130;"><b><br />
</b></span></i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="color: #4c1130;"><b>60 cl de lait entier</b></span></i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="color: #4c1130;"><b>5 jaunes d'oeufs</b></span></i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="color: #4c1130;"><b>110g de sucre</b></span></i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="color: #4c1130;"><b>60g de Maïzena</b></span></i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="color: #4c1130;"><b>11g de gélatine</b></span></i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="color: #4c1130;"><b>20g de beurre</b></span></i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="color: #4c1130;"><b>40cl de crème liquide entière</b></span></i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="color: #4c1130;"><b>Vanille</b></span></i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Dans une casserole, mettre le lait, la Maïzena, une pointe de couteau de vanille et la moitié (55g) de sucre. Faire chauffer à feu doux jusqu'à épaississement, en remuant régulièrement.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Dans un saladier, blanchir l'autre moitié de sucre avec les jaunes d'oeufs.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Hors du feu, verser le lait chaud sur les jaunes en remuant continuellement. Replacer le mélange dans la casserole et faire chauffer jusqu'à ce que le mélange soit suffisamment épais (au passage du fouet, les traits causés restent marqués quelques secondes dans la crème).</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2XDD48pyPbQzade5FE7bg1eMHrg8MchUQkdwZCtDvJ57azE6aMGthyV0NGRebHrMr6uLJL3DLTMFTvf_bQv0OD4VIkhvG_GodLuSQMn5rvIFXE2LqApa1ihVuRxphn4nH8svU8VhpXwc/s1600/Fraisier+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2XDD48pyPbQzade5FE7bg1eMHrg8MchUQkdwZCtDvJ57azE6aMGthyV0NGRebHrMr6uLJL3DLTMFTvf_bQv0OD4VIkhvG_GodLuSQMn5rvIFXE2LqApa1ihVuRxphn4nH8svU8VhpXwc/s640/Fraisier+6.jpg" width="640" /></a></i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Verser la crème dans un saladier, lui même placée dans un grand volume d'eau froide (pour tiédir la crème). Remuer.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Faire ramollir la gélatine dans de l'eau froide.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>L'essorer et la rajouter à la crème. Bien mélanger.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Ajouter le beurre en parcelles et homogénéiser.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Placer le saladier au frigo.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHocZJRBllpoUFEDoN6Ey0s0Do2_UvrZuG8vKlz6EMMIi6qHFDPu9wPLhmXQInYUQ5lJcw46IUM84XBLYIh6R9n3BHbHaMpHSqbD_Ae_1v-kECKlmuQAsaxW4uUMbZNQowJc8VCSmc1yw/s1600/Fraisier+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHocZJRBllpoUFEDoN6Ey0s0Do2_UvrZuG8vKlz6EMMIi6qHFDPu9wPLhmXQInYUQ5lJcw46IUM84XBLYIh6R9n3BHbHaMpHSqbD_Ae_1v-kECKlmuQAsaxW4uUMbZNQowJc8VCSmc1yw/s640/Fraisier+5.jpg" width="640" /></a></i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Dans un autre saladier, battre la crème entière froide.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Ajouter la crème fouettée à la crème pâtissière collée en mélangeant délicatement.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Placer au frigo.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLvVcfvMTML_Yvkv9nfRdrFff4EbstrP3GzXUAM4uJG0F6gh3CGoiAGhkCjPH1O54FPfrLMflkZA3lS0YGscU5f_XiuQWfAh4-iDvSQNU4-Eo-fM5fzfJIe5G5N_qxJ8iabSNBnx_y6Q/s1600/Fraisier+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLvVcfvMTML_Yvkv9nfRdrFff4EbstrP3GzXUAM4uJG0F6gh3CGoiAGhkCjPH1O54FPfrLMflkZA3lS0YGscU5f_XiuQWfAh4-iDvSQNU4-Eo-fM5fzfJIe5G5N_qxJ8iabSNBnx_y6Q/s640/Fraisier+4.jpg" width="640" /></a></i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><b>Pour le montage</b></i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b><span class="Apple-style-span" style="color: #4c1130;">1kg de fraises</span></b></i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b><span class="Apple-style-span" style="color: #4c1130;">Confiture de fraises</span></b></i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Dans la génoise, découper 2 rectangles d'environ 30cm x 15 cm en s'aidant du cadre pâtissier.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQfHTGcucBNK0Oiq6mXj698E_CmssUgQf4POmZ6e1FYSbr7sOTeHUn_NNe0CUSlWtYnv0e3zs9QA8hJq71glRIC0TPpM5gadAnFnxdWdjRtny_v4sN7TdkAZPWfgyEXYv2eRflut_dpY/s1600/Fraisier+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQfHTGcucBNK0Oiq6mXj698E_CmssUgQf4POmZ6e1FYSbr7sOTeHUn_NNe0CUSlWtYnv0e3zs9QA8hJq71glRIC0TPpM5gadAnFnxdWdjRtny_v4sN7TdkAZPWfgyEXYv2eRflut_dpY/s320/Fraisier+7.jpg" width="320" /></a></i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>1 - Placer une première couche de génoise dans le cadre pâtissier. </i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>2 - La tartiner généreusement de confiture de fraises.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>3 - En faisant attention à ce qu'elles soient toutes de la même taille, couper des fraises en deux dans leur longueur et les disposer sur tout le pourtour du cadre.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>4 - A l'aide d'une poche à douille, déposer une couche de crème diplomate.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>5 - Garnir de fraises entières.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>6 - Couvrir de crème diplomate.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>7 - Tartiner la seconde couche de génoise de confiture et la poser sur la crème, côté confiture vers le bas.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>8 - Couvrir de crème.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrzhvOFbciHhVoTobVtnndJrZiqPGHuKoSqDW2gGWUXEeurd8oExeVyjQ_1cKUU3_tOshNfz4SWw9jg5V8P0hxSsA6X0GZpRDyXqNE_rfIe-EHRlIVTNnvKujhdJKCV63bgGvyac8xXI/s1600/Fraisier+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrzhvOFbciHhVoTobVtnndJrZiqPGHuKoSqDW2gGWUXEeurd8oExeVyjQ_1cKUU3_tOshNfz4SWw9jg5V8P0hxSsA6X0GZpRDyXqNE_rfIe-EHRlIVTNnvKujhdJKCV63bgGvyac8xXI/s640/Fraisier+9.jpg" width="482" /></a></i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Réserver au frigo pour au moins 4h.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Au moment du servir, décorer de quelques fraises mises de côté, de quelques brins de menthe.</i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdlwyac6WDdr1tVDd35JGoRJzNFct3F5PiS_Gvsnhhi7UKUqMmJnLklsAwzkG5aed_m9ymkxK2IaHxPxJSRB97-R8sYCyJ49MdQ5RNwZNz8-ZVWxxT5rZ2_M5ScEBZvyXKZtrjvC8gBho/s1600/Fraisier+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdlwyac6WDdr1tVDd35JGoRJzNFct3F5PiS_Gvsnhhi7UKUqMmJnLklsAwzkG5aed_m9ymkxK2IaHxPxJSRB97-R8sYCyJ49MdQ5RNwZNz8-ZVWxxT5rZ2_M5ScEBZvyXKZtrjvC8gBho/s400/Fraisier+1.jpg" width="400" /></a></i></span></div><div class="separator" style="clear: both; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
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</span></i></span></div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com0tag:blogger.com,1999:blog-3448511050211235952.post-79682125793257118842011-05-26T12:33:00.000+02:002011-05-26T12:33:27.265+02:00Financiers aux Kinders<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZMadc2W948dRj1sW4x5kbObWNwBpFZHzMtTuYBZp4w_uAcbkxkoMoKEXUB5AkX_sAfRhy2r2giuKT__R2SXRrD5CcH7-JC5kythmQxSfAgzpZzbuu5U1A1y5ncrrV-acguOmAdhvoxM/s1600/Financiers+aux+kinders.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZMadc2W948dRj1sW4x5kbObWNwBpFZHzMtTuYBZp4w_uAcbkxkoMoKEXUB5AkX_sAfRhy2r2giuKT__R2SXRrD5CcH7-JC5kythmQxSfAgzpZzbuu5U1A1y5ncrrV-acguOmAdhvoxM/s400/Financiers+aux+kinders.jpg" width="400" /></i></span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Voici ma première recette réalisée avec le moule à financiers offert par le site Galantine (<a href="http://www.galantine.com/produit_mini-financiers-12-cavites-61-240.html">clic!</a>). Ca faisait très longtemps que je voulais la réaliser, en fait je le voulais dès le moment où elle est parue sur le site de Pure Gourmandise (<a href="http://www.puregourmandise.com/">clic!</a>) et je n'ai pas été déçue! Ils sont moelleux à souhait ces financiers. </i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>J'ai toujours a-do-ré les chocolats Kinder. Petite, j'avais tous les dimanches matins mon kinder surprise rapporté de la boulangerie par mon Papa. ;)</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Me voilà donc partie à la recherche de barres kinder... Et vous savez quoi, impossible de trouver les barres classiques d'antan, naguère, jadis... Uniquement des barres Maxi! Vous me direz, moi aussi j'ai grandi depuis la dernière fois que j'en ai mangé!</i></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hVY4VFYZBVRYYXuvGn4y01okJYYwdrSjZ7jOMRKEi7Fdz4sxBWXbPDEpDykBksUvEb6IOsn-h_BvCPG5jgmJXoHhI6nqzgJcXGXopzjwX45GGoDQ7HxSxd_NzGSMp_8Ww1KYIBOk2so/s1600/Financiers+aux+kinders+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hVY4VFYZBVRYYXuvGn4y01okJYYwdrSjZ7jOMRKEi7Fdz4sxBWXbPDEpDykBksUvEb6IOsn-h_BvCPG5jgmJXoHhI6nqzgJcXGXopzjwX45GGoDQ7HxSxd_NzGSMp_8Ww1KYIBOk2so/s400/Financiers+aux+kinders+1.jpg" width="400" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>25g de poudre d'amandes</b></i></span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>25g de farine</b></i></span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>25g de sucre glace</b></i></span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>1/4 càc de levure</b></i></span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>2 blancs d'oeufs</b></i></span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>25g de beurre</b></i></span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>75g de chocolat noir</b></i></span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>75g de crème fraîche</b></i></span></div></div><div style="text-align: justify;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>6 barres Kinder Maxi</b></i></span></div></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Dans un saladier, mélanger la poudre d'amandes, la farine, le sucre glace et la levure.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Fouetter légèrement les blancs d'oeufs pour les faire mousser.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC3MVrPbqHilDYw4Jm3RriUD7HxFAeqETlujRIlspCOCTHlEkHNTc5gB_9QR4LB_RlUDcLPI2GaR2bWoyy6IlWssnQlZRSmt7SiSTZ42nbGp3m39HpRdwDztqDY1RbMIjyzxrkRQsNmd8/s1600/Financiers+aux+kinders+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC3MVrPbqHilDYw4Jm3RriUD7HxFAeqETlujRIlspCOCTHlEkHNTc5gB_9QR4LB_RlUDcLPI2GaR2bWoyy6IlWssnQlZRSmt7SiSTZ42nbGp3m39HpRdwDztqDY1RbMIjyzxrkRQsNmd8/s320/Financiers+aux+kinders+5.jpg" width="320" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-style: normal;"><i>Les ajouter au mélange précédent. Homogénéiser. </i></span></i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-style: normal;"><i></i></span>Faire fondre le beurre et l'ajouter. Mélanger.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLdyY-fOjyF-w_qznd2kCShBAreLgpfeapqPaQD5v6Ilb9KHs1XQboYS1JFYMhswOytyhXfw9i6VPaapkdh5Cc6VhHurjI6Gc2zmh_dyNAbcc-FV4gfmaJYN6MciuY8dmPhECGdS2GP-s/s1600/Financiers+aux+kinders+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLdyY-fOjyF-w_qznd2kCShBAreLgpfeapqPaQD5v6Ilb9KHs1XQboYS1JFYMhswOytyhXfw9i6VPaapkdh5Cc6VhHurjI6Gc2zmh_dyNAbcc-FV4gfmaJYN6MciuY8dmPhECGdS2GP-s/s640/Financiers+aux+kinders+6.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Faire fondre le chocolat noir dans la crème.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82Kc9g8viGMnyqqL9_MejAzCJOIHbqsrrkoN_VXmEqF86XLbVLD9KQbaohRJzCc4_CTcr7IwvjJkOpajHBFyr7mJZnYJdC3MXHceBjqeKXSabm6uOzkmpKzD3xQTJ2pwE3lvS5hTD2ic/s1600/Financiers+aux+kinders+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82Kc9g8viGMnyqqL9_MejAzCJOIHbqsrrkoN_VXmEqF86XLbVLD9KQbaohRJzCc4_CTcr7IwvjJkOpajHBFyr7mJZnYJdC3MXHceBjqeKXSabm6uOzkmpKzD3xQTJ2pwE3lvS5hTD2ic/s320/Financiers+aux+kinders+4.jpg" width="320" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i> Ajouter à la préparation précédente et b</i></span><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>ien mélanger.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHAEGXqDe_g6rcmtyHIaqWGMsRfo-JBDGf97BBo75uWqg2HpI1xy2nRXhTWiox7Cs8xIcE1_o8kHtkFBHfo63IOTjdi3OQOhNnmz1xlEwBkjgmewtYtFZ-2IyG2SiUExzSpKa5qgXZgTw/s1600/Financiers+aux+kinders+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHAEGXqDe_g6rcmtyHIaqWGMsRfo-JBDGf97BBo75uWqg2HpI1xy2nRXhTWiox7Cs8xIcE1_o8kHtkFBHfo63IOTjdi3OQOhNnmz1xlEwBkjgmewtYtFZ-2IyG2SiUExzSpKa5qgXZgTw/s640/Financiers+aux+kinders+3.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Couper les barres Kinder en 2 et en placer une moitié dans chaque empreinte du moule.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Verser de la pâte dans chacune d'elle de manière à recouvrir les barres.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-INPMyeoX2CtjU6_yq6DafFUDuGh0D0iGIL0tmFoRbKr0TVV4QXeDFQ-8N3N8PKCfkX34DBo81EHVfZMGXkwbsp_G_fRLgxz-nK8UFve25MiLbk9Gr-7hCyOMsfeFMuT_iqh8z__MUFM/s1600/Financiers+aux+kinders+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-INPMyeoX2CtjU6_yq6DafFUDuGh0D0iGIL0tmFoRbKr0TVV4QXeDFQ-8N3N8PKCfkX34DBo81EHVfZMGXkwbsp_G_fRLgxz-nK8UFve25MiLbk9Gr-7hCyOMsfeFMuT_iqh8z__MUFM/s640/Financiers+aux+kinders+2.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Enfourner pour 15 minutes à 180°C.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Bien laisser refroidir avant de démouler.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com1tag:blogger.com,1999:blog-3448511050211235952.post-55151950701722170962011-05-24T09:37:00.000+02:002011-05-24T09:37:14.528+02:00Partenariat Galantine<div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Tadam! Je vous présente mon premier partenariat conclut avec le site Galantine (<a href="http://www.galantine.com/">clic!</a>).</i></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.galantine.com/"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gTaEecIgatjVT5Jp-nq7dR1Sul24Ecl_GtNHFdd8uHwrX65ffG_gSsM_IzvwsEQahgPogvfllGbgmIm_s7C7POZZyLIRbBL-pcHRgX8yLLYZIo30LPfGSA0W3DkRYeAhxH1vjMStz0A/s1600/banner_galantine.jpg" /></a></div><div style="text-align: justify;"><i><br />
</i></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Sur ce site, vous pouvez trouver tout ce dont vous pouvez avoir besoin pour cuisiner: du simple accessoire au petit électroménager en passant par les livres de cuisine. Je vous conseille d'allez y faire un tour, vous trouverez forcément quelque chose dont vous avez besoin.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Pour ma part, je vais pouvoir tester pour vous 3 produits qui m'ont été envoyés par le site:</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vM7JWhNXuhTMZXiHplUsBfRz7Y1l6SvhSNmvnm9G3T6ln7Wd96jFvU3quHx2BLVLrfPFqPoH4eXeBFxW5KPgPndqCWihs_iXgbVJij_7oofqj4kkT_uzNfKhnmru6s4vtTFhrboGPrc/s1600/cadeaux+galantine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vM7JWhNXuhTMZXiHplUsBfRz7Y1l6SvhSNmvnm9G3T6ln7Wd96jFvU3quHx2BLVLrfPFqPoH4eXeBFxW5KPgPndqCWihs_iXgbVJij_7oofqj4kkT_uzNfKhnmru6s4vtTFhrboGPrc/s320/cadeaux+galantine.jpg" width="320" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>- 4 cercles à tartelettes (<a href="http://www.galantine.com/produit_lot-de-4-cercles-a-tartelette-diam-8-cm-61-1594.html">clic!</a>)</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>- des haricots en céramique </i></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>(<a href="http://www.galantine.com/produit_haricots-en-ceramique-63-215.html">clic!</a>)</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>- un moule à financiers </i></span><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>(<a href="http://www.galantine.com/produit_mini-financiers-12-cavites-61-240.html">clic!</a>)</i></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Je dois bien dire que j'ai été agréablement surprise par l'excellente qualité des produits, bien meilleure que ce qu'on a l'habitude de voir dans le commerce. J'ai donc hâte de me mettre aux fourneaux pour tester tout ça!!</i></span></div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com0tag:blogger.com,1999:blog-3448511050211235952.post-86795759976178368932011-05-23T08:43:00.000+02:002011-05-23T08:43:46.170+02:00Stylish Blogger Award<div style="text-align: center;"><a href="http://storage.canalblog.com/70/29/850890/64590347_p.jpg" imageanchor="1"><img alt="64313313_p" border="0" height="200" src="http://storage.canalblog.com/70/29/850890/64590347_p.jpg" width="200" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>C'est très fière que je me suis vue décernée ce <b>Stylish blogger Award</b> par Camille de <a href="http://lapatisseriedecamille.blogspot.com/">La pâtisserie de Camille</a>. Je la remercie beaucoup d'ailleurs et je vous encourage à aller visiter son joli blog. ;)</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Mais revenons en à ce prix, voilà ce qu'il faut faire:</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i> - Remercier la personne qui m'a donné ce prix<br />
- Mettre le logo sur mon blog<br />
- Mettre le lien du blog qui me l'a décerné<br />
- Dévoiler 7 choses sur moi<br />
- Nommer 7 blogs qui devront faire comme moi<br />
- Mettre le lien des 7 blogs<br />
- Prévenir les personnes concernées</i></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Les remerciements, c'est fait. Le logo, il est mis. Le lien du blog de Camille, OK!</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>7 choses que je pourrais dévoiler sur moi:</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>- Quand j'ai un doute sur une recette, j'appelle Maman au secours ;) (c'est toujours de bon conseil une maman!!)</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>- Depuis mes débuts culinaires, je me suis servie de mes camarades de classe et de mes collègues de boulot comme cobayes...ce qui n'a jamais semblé désagréable pour eux! </i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>- L'adage disant qu'on attrape un homme par le ventre est vrai, testé et approuvé... Hein Doudou? ;)</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>- Je préfère nettement cuisiner sucré même si je me mets progressivement au salé...pour le-dit homme! ;)</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>- J'adore tout ce qui demande de la créativité (cuisine, photographie, écriture, scrapbooking, ...)</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>- Moi qui n'était pas vraiment copine avec l'informatique, je commence à y prendre goût avec ce blog... je trafique même le code HTML maintenant (et je trouve encore incroyable que je sache même ce que c'est que ce code HTML...)</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>- Je suis en recherche active d'emploi, si vous connaissez quelqu'un qui a besoin d'une jeune ingénieur matériaux motivée... ;)</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Voili voilou...</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Et maintenant, 7 blogs que j'adorent et auxquels je passe le relais:</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>- <b><a href="http://pucebleue-jenreprendraibienunbout.blogspot.com/"><span class="Apple-style-span" style="color: #741b47;">J'en reprendrai bien un bout</span></a></b>: pour les recettes, les textes, les photos...bref, pour tout! </i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>- <a href="http://lesgourmandisesdisa.blogspot.com/"><b><span class="Apple-style-span" style="color: #741b47;">Les gourmandises d'Isa</span></b></a>: pour le délicieux accent canadien qu'ont les recettes.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>- <b><a href="http://blog.ilovecakes.fr/"><span class="Apple-style-span" style="color: #741b47;">Le blog I love cakes</span></a></b>: gourmand à souhait!</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>- <b><a href="http://lucilevarnet.canalblog.com/"><span class="Apple-style-span" style="color: #741b47;">Chez kiki</span></a></b>: parce qu'entre grenoblois, faut se soutenir non? (et en plus le blog est super!)</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>- <b><a href="http://sandrakavital.blogspot.com/"><span class="Apple-style-span" style="color: #741b47;">Le Pétrin</span></a></b>: de super conseils et astuces, surtout pour les viennoiseries et le pain...une référence!</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>- <b><a href="http://www.paprikas.fr/"><span class="Apple-style-span" style="color: #741b47;">Paprikas</span></a></b>: plein de bonnes idées pour du salé comme du sucré.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>- <b><a href="http://www.lapopottedemanue.com/"><span class="Apple-style-span" style="color: #741b47;">La popotte de Manue</span></a></b>: très beau et très bon!</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>A vous de jouer! ;)</i></span></div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com3tag:blogger.com,1999:blog-3448511050211235952.post-46810665948287222072011-05-18T10:46:00.001+02:002011-05-18T10:49:37.979+02:00Brioche Marbrée<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GYe9wgSBtVxgvBKI6UMyoKxbtCRbzoasVoo7FVk5bNXS78cdmTUfFKDB-ipU9BdSpk_P6amlKRhUjBD2zmVLCLRo4Gm1bPMB56rdbSp1-jTJXUHR84vKv_sWqxqtrJa_pxdbwedBmtc/s1600/Brioche+marbr%25C3%25A9e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GYe9wgSBtVxgvBKI6UMyoKxbtCRbzoasVoo7FVk5bNXS78cdmTUfFKDB-ipU9BdSpk_P6amlKRhUjBD2zmVLCLRo4Gm1bPMB56rdbSp1-jTJXUHR84vKv_sWqxqtrJa_pxdbwedBmtc/s400/Brioche+marbr%25C3%25A9e.jpg" width="400" /></span></a></div><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Envie d'une idée nouvelle pour préparer le petit-déj' du WE... Bon, on va faire un tour sur le net voir ce qu'il s'y passe... Et là, c'est la révélation! Haha! Cette brioche marbrée (<a href="http://www.lapopottedemanue.com/article-brioche-marbree-au-chocolat-70273173.html">clic!</a>) sur le site La popotte de Manue, elle en jette un max, non? Alors c'est parti! Et je dois dire que je n'ai pas été déçue. Elle est très facile à faire, très bonne et très jolie... Bref, que du bonheur pour le samedi et le dimanche matin! (mais ça doit marcher pour les autres jour de la semaine aussi...)</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRHFNINn8DCh7F8qnSoPBAtzIm2Q7LGaSWwDKm0gO2GBISP0n8O-M1NTjQoyFdrXpijLzbgcV3ZXw7vu6W2q9xoUKOLhKQPMLiUMGVDB94BG7ACuey50Obl-CdJpuqgdcOU5414Lsjz8/s1600/Brioche+marbr%25C3%25A9e+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRHFNINn8DCh7F8qnSoPBAtzIm2Q7LGaSWwDKm0gO2GBISP0n8O-M1NTjQoyFdrXpijLzbgcV3ZXw7vu6W2q9xoUKOLhKQPMLiUMGVDB94BG7ACuey50Obl-CdJpuqgdcOU5414Lsjz8/s200/Brioche+marbr%25C3%25A9e+7.jpg" width="200" /></span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
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</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i><b>Pour la pâte levée</b></i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b><br />
</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>450g de farine</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>1 sachet de levure spéciale boulangerie</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>1 càc de sel</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>60g de sucre</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>260mL de lait</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>15g de beurre</b></i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Dans un bol, mettre le beurre et le lait. Placer au micro-onde.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Ajouter la levure deshydratée afin de la réactiver.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Dans un saladier, placer la farine, le sel et le sucre.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Verser le mélange au lait sur le mélange sec et pétrir jusqu'à ce que la pâte soit lisse et homogène, elle va alors se décoller des parois.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Laisser lever environ 1h dans un endroit tiède (ou à température ambiante si c'est l'été!), jusqu'à ce que la pâte ait doublé de volume. La dégazer et la placer au frigo pour la nuit.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-HSYWS3osdDz4Ebwg5Qg8MUyoUVnnTg5AmU7lHr686zhYF4C5RzvtFrxqvghTouiMYnIEPm-k8UHZFQcwNfKVHhtUjcTRIgRZ5I9fK8DnsRK0K6jl4sw_F41L52fLVNPBbeKSlAMsTw/s1600/Brioche+marbr%25C3%25A9e+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-HSYWS3osdDz4Ebwg5Qg8MUyoUVnnTg5AmU7lHr686zhYF4C5RzvtFrxqvghTouiMYnIEPm-k8UHZFQcwNfKVHhtUjcTRIgRZ5I9fK8DnsRK0K6jl4sw_F41L52fLVNPBbeKSlAMsTw/s640/Brioche+marbr%25C3%25A9e+1.jpg" width="640" /></span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
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</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i><b>Pour la pâte chocolatée</b></i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b><br />
</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>20g de farine</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>50g de sucre</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>1 blanc d'oeuf</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>80mL de lait chaud</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>20g de cacao non sucré</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>10g de beurre</b></i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Dans un saladier, mélanger la farine, le sucre et le blanc d'oeuf. Il ne doit pas rester de grumeaux.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Porter le lait à ébullition dans une casserole et ajouter le cacao. Bien homogénéiser et verser sur le mélange précédent.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Remettre dans la casserole et cuire jusqu'à ce que le mélange épaississe (consistance comparable à une pâte à choux). Hors du feu, ajouter le beurre. Mettre dans un bol et laisser refroidir.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Placer la pâte dans du film alimentaire et conserver au frigo.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ZWdrHRwpHlzp5SQ-G427zetVO_0J0zAzVRnBKernZoFqji9pdE6s7GfFy1F-0g_UpILZskY5zc-g3448rqWOlCQZgPjZw5LDkdPu5m72-a-tyNz__4LpcbyG7Wnt9jH1sTPCXqGOM3M/s1600/Brioche+marbr%25C3%25A9e+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ZWdrHRwpHlzp5SQ-G427zetVO_0J0zAzVRnBKernZoFqji9pdE6s7GfFy1F-0g_UpILZskY5zc-g3448rqWOlCQZgPjZw5LDkdPu5m72-a-tyNz__4LpcbyG7Wnt9jH1sTPCXqGOM3M/s640/Brioche+marbr%25C3%25A9e+5.jpg" width="640" /></span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
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</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i><b>Le lendemain</b></i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Placer la pâte sur le plan de travail fariné et laisser détendre 15 minute sous un torchon propre.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Commencer le feuilletage: étaler la pâte en un grand rectangle, placer le chocolat au centre et replier la pâte dessus. Tourner le rectangle ainsi obtenu et étaler...et ainsi de suite... (Plus d'explication sur le site de <a href="http://www.lapopottedemanue.com/article-brioche-marbree-au-chocolat-70273173.html">Manue</a>).</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsLgxPmxvbNuISpJcgpbJ1Vkh06uQH51qUH7fLrFZIbp2jrM3TdAHlfahMeONrFT4uHzzVv50FTFytprHeff-s1IqR9SZAJQeKpMi80HmDakMVBfNgYXl37KS38shifa1AfD0n44fnmjE/s1600/Brioche+marbr%25C3%25A9e+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsLgxPmxvbNuISpJcgpbJ1Vkh06uQH51qUH7fLrFZIbp2jrM3TdAHlfahMeONrFT4uHzzVv50FTFytprHeff-s1IqR9SZAJQeKpMi80HmDakMVBfNgYXl37KS38shifa1AfD0n44fnmjE/s640/Brioche+marbr%25C3%25A9e+2.jpg" width="640" /></span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Découper trois bandes de pâte et les tresser.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Placer dans un grand moule à cake et laisser lever sous un torchon propre pour 1h30-2h.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Dorer avec un mélange d'oeuf et de sel.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ptXfa3ApyjeDDINuU2JRYtutCCNFVdW4dYcNzeLTuY84vUbpK4-PZ3PePp7YOhbI-Woo6U1YKVnnZ4157IBXmfXTa0v9eKwctgiuChjrT4Ez7evClxDI_BhLToJkVyiPZ0magwGcPkA/s1600/Brioche+marbr%25C3%25A9e+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ptXfa3ApyjeDDINuU2JRYtutCCNFVdW4dYcNzeLTuY84vUbpK4-PZ3PePp7YOhbI-Woo6U1YKVnnZ4157IBXmfXTa0v9eKwctgiuChjrT4Ez7evClxDI_BhLToJkVyiPZ0magwGcPkA/s400/Brioche+marbr%25C3%25A9e+6.jpg" width="400" /></span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Enfourner à 200°C pour 30 minutes. Attention à couvrir d'un papier alu après 10-15 minutes pour que la croûte ne brunisse pas trop.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb4H1GUUeLTf35EwBNGF34Q3Y8eT-0nSS7AEN6Z9uzlLdK615OzMcpVFBv9aTCEhfYw6A62yqfdlpl9_-w7n9cKTnHVIBPGEAxlKnBKz9NHqWdU-0T1WBPj4I0ySRyx8KJVakPrz8Hwa0/s1600/Brioche+marbr%25C3%25A9e+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb4H1GUUeLTf35EwBNGF34Q3Y8eT-0nSS7AEN6Z9uzlLdK615OzMcpVFBv9aTCEhfYw6A62yqfdlpl9_-w7n9cKTnHVIBPGEAxlKnBKz9NHqWdU-0T1WBPj4I0ySRyx8KJVakPrz8Hwa0/s640/Brioche+marbr%25C3%25A9e+4.jpg" width="483" /></span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
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</i></span></div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com9tag:blogger.com,1999:blog-3448511050211235952.post-3399263219850368462011-05-16T14:35:00.000+02:002011-05-16T14:35:29.680+02:00Muffins Noix de Coco & Chocolat Noir<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvkhF47qWhYZ-jXoJmc-Kz079ZH1mN7mwQbP3HMGcR_P4i1tJk8Fl6wlK-yBNaaa9bWXMwijujGeMSErPa_dxWgQOM1SyZS7rLO9384z8oOtPQAC8rEN6YqSCgnu66MvtsJnxRdAotFMQ/s1600/Muffins+noix+de+coco+chocolat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvkhF47qWhYZ-jXoJmc-Kz079ZH1mN7mwQbP3HMGcR_P4i1tJk8Fl6wlK-yBNaaa9bWXMwijujGeMSErPa_dxWgQOM1SyZS7rLO9384z8oOtPQAC8rEN6YqSCgnu66MvtsJnxRdAotFMQ/s400/Muffins+noix+de+coco+chocolat.jpg" width="267" /></a></div><br />
<div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Envie d'un petit goûter vite fait bien fait? Alors voilà ce qu'il vous faut: du chocolat pour la valeur sûre, de la noix de coco pour un petit côté exotique, le tout dans un muffin pratique à emmener partout et à manger en deux bouchées, ni vu ni connu... Et en plus, c'est rapide à faire, que demander de plus? ;)</em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>100g de beurre </strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>100g de sucre</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>2 sachets de sucre vanillé</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>4 oeufs</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>200g de farine</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>1 sachet de levure</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>200g de chocolat noir</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>100g de noix de coco</strong></em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Faire ramollir le beurre.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Couper le chocolat noir en morceaux pour en faire des pépites.</em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Mélanger le beurre ramolli et les sucres énergiquement.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Ajouter les oeufs un à un.</em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Mélanger la farine et la levure. Tamiser ce mélange pour l'ajouter au beurre et aux sucres.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Bien homogénéiser.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5q194dOA9SRu9s0Y8ehqRIC_v5K6TQGSbuRI8QXTM2FoZkDiu5AmjZkvxs0nG5fL1AMuOkkFlPX7rv-G-Zujv5YCdyDV20OQ1FvqeMpbBpsGfgBpTvzUuXQ2XXuM5ktGgmZdsuOifL6A/s1600/Muffins+noix+de+coco+chocolat1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5q194dOA9SRu9s0Y8ehqRIC_v5K6TQGSbuRI8QXTM2FoZkDiu5AmjZkvxs0nG5fL1AMuOkkFlPX7rv-G-Zujv5YCdyDV20OQ1FvqeMpbBpsGfgBpTvzUuXQ2XXuM5ktGgmZdsuOifL6A/s640/Muffins+noix+de+coco+chocolat1.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Ajouter les pépites de chocolat et la noix de coco.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Mélanger juste ce qu'il faut.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglEC6t0OUT0mjFdG79uJQG-YW6_wK3n_-JdEUbcSg_DI8OlgzuDrzEiOQ2EnC2VhWm1Ec58GiFb5BLLn4v1ZUtw4cT_aAecvI900jCYS55UOnpAA3lAkZNgHRgTzMNFl7mOxWr0PleHA4/s1600/Muffins+noix+de+coco+chocolat2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="170" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglEC6t0OUT0mjFdG79uJQG-YW6_wK3n_-JdEUbcSg_DI8OlgzuDrzEiOQ2EnC2VhWm1Ec58GiFb5BLLn4v1ZUtw4cT_aAecvI900jCYS55UOnpAA3lAkZNgHRgTzMNFl7mOxWr0PleHA4/s400/Muffins+noix+de+coco+chocolat2.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Remplir des moules à muffins aux 3/4.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Enfourner pour 15 minutes à 200°C.</em></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_fcD1pQHZuGUPXae9fjxflsRieObwlpSzS9A8btOfccMCq1hJLah8aGilXhwl40libbfHk6JxanWeAv7uKdOWJMQKOvK5np2lMQ4x6pjV-n6ioBfJf6vaK_LjXPku4YUSJfD6ZrUnrM/s1600/Muffins+noix+de+coco+chocolat3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_fcD1pQHZuGUPXae9fjxflsRieObwlpSzS9A8btOfccMCq1hJLah8aGilXhwl40libbfHk6JxanWeAv7uKdOWJMQKOvK5np2lMQ4x6pjV-n6ioBfJf6vaK_LjXPku4YUSJfD6ZrUnrM/s320/Muffins+noix+de+coco+chocolat3.jpg" width="320" /></a></div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com0tag:blogger.com,1999:blog-3448511050211235952.post-55887240333077274632011-05-11T16:39:00.003+02:002011-05-11T16:51:14.285+02:00Trianon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlrIz2oFUNJXbrjqrd9QaNRVp1t7H36N9tuYuciAifZy9gskNlVVip3-_JZSz2NHVgH3-6a488rwFDfpUy2xyi18hq8zOYEEE6eVFWy7IPQPd-Jar0pYyTsgpR1K_4suMK28Hat888CEk/s1600/Trianon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlrIz2oFUNJXbrjqrd9QaNRVp1t7H36N9tuYuciAifZy9gskNlVVip3-_JZSz2NHVgH3-6a488rwFDfpUy2xyi18hq8zOYEEE6eVFWy7IPQPd-Jar0pYyTsgpR1K_4suMK28Hat888CEk/s400/Trianon.jpg" width="400" /></a></div><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Voilà une recette que j'ai réalisée il y a quelques temps maintenant pour faire plaisir à des amis. J'ai trouvé la recette chez Isabelle (<a href="http://pucebleue-jenreprendraibienunbout.blogspot.com/2010/04/le-royal-au-chocolat.html">clic!</a>) et comme d'habitude, il n'y a eu qu'à la suivre à la lettre pour un résultat plus que satisfaisant. Ce trianon est composé d'une première couche de dacquoise, d'un croquant feuilletine et praliné, d'une seconde couche de dacquoise et enfin d'une mousse au praliné et chocolat noir. Moi qui n'aime pas le praliné, je n'ai pas trouvé ça transcendant mais ceux qui en sont amateurs ont apparemment trouvé ça délicieux... Ce que je veux bien croire vu la vitesse à laquelle ce gâteau a disparu! ;)</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i><b>Dacquoise</b></i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b><br />
</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>4 blancs d'oeufs</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>60g de sucre</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>120g de sucre glace</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>120g de poudre d'amande</b></i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Battre les blancs d'oeufs en neige et les serrer avec le sucre en poudre.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Dans un saladier, mélanger le sucre glace et la poudre d'amandes. Incorporer délicatement ce mélange aux blancs en neige en prenant garde de ne pas les faire retomber.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Placer un cadre à pâtisserie de 22cm x 22cm sur du papier sulfurisé.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Verser la moitié du mélange dans le cadre et égaliser à l'aide d'une spatule.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Cuire 12 minutes à 180°C. A la sortie du four, laisser reposer une dizaine de minutes avant de sortir la dacquoise du cadre et de la disposer sur une grille.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Réitérer avec le restant de pâte.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUOt-AZ3OIpGvX5fcg24kSXwWVgPjZ960KPi_P7s3nwsgRTsneQfGDEYhv2HdbuIRN0P9_MZQFv9GIHehWv7GPBp_gmhjy7pyjhoUf4PViQsYI3XdQM5q7fV8fVtg-F9qlzuQNEcCMvc/s1600/Trianon3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUOt-AZ3OIpGvX5fcg24kSXwWVgPjZ960KPi_P7s3nwsgRTsneQfGDEYhv2HdbuIRN0P9_MZQFv9GIHehWv7GPBp_gmhjy7pyjhoUf4PViQsYI3XdQM5q7fV8fVtg-F9qlzuQNEcCMvc/s400/Trianon3.jpg" width="400" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i><b>Croquant Feuilletine et Praliné</b></i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b><br />
</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>200g de pâte de praliné </b>(à défaut de Pralin)</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>30g de Pralinoise</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>100g de feuilletine </b>(crêpe dentelle type Gavotte)</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Dans un bol, casser le chocolat en morceaux et le faire fondre au micro-onde.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Travailler la pâte de praliné pour obtenir un appareil bien lisse. Ajouter le chocolat fondu et bien mélanger.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Ajouter enfin la feuilletine au préalable réduite grossièrement en miettes et homogénéiser.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicg-n14GbQH9gfiygr3YpdkPvJm7nrnaSpSX7WT6HS5dRzAklqkVM8wav3qjAvg9e4ISxLxqa7ZG1yD_xkbIweh3E6Le71pym528XSbCDUYD0tYnOp1JfqkjSRtJdPXQWy8WfzFbk7nw4/s1600/Trianon1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicg-n14GbQH9gfiygr3YpdkPvJm7nrnaSpSX7WT6HS5dRzAklqkVM8wav3qjAvg9e4ISxLxqa7ZG1yD_xkbIweh3E6Le71pym528XSbCDUYD0tYnOp1JfqkjSRtJdPXQWy8WfzFbk7nw4/s640/Trianon1.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Poser le cadre pâtissier sur le plat de service Pour commencer le montage.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Déposer une première couche de dacquoise avec le côté collant vers le haut.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Déposer par dessus le croquant feuilletine et praliné et égaliser.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Couvrir de la seconde couche de dacquoise (côté collant vers le bas cette fois-ci!) et bien aplatir.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Réserver.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i><b>Mousse au Praliné et Chocolat Noir</b></i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b><br />
</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>200g de Pralinoise</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>100g de chocolat noir</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>2g de gélatine</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>2 càs de crème liquide</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>70cL de crème fleurette</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>4 jaunes d'oeufs</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>65g de sucre</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>20g d'eau</b></i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Blanchir les jaunes d'oeufs en les battant jusqu'à ce qu'ils triplent de volume.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Dans une casserole, faire un sirop avec le sucre et l'eau. Faire chauffer jusqu'à 121°C.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Verser le sirop en filet sur les jaunes en fouettant en permanence. Continuer à fouetter jusqu'à ce que le mélange soit froid.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Faire tremper la gélatine dans de l'eau froide pour la ramollir, l'essorer et la faire fondre doucement dans la crème liquide que vous aurez chauffé au micro-onde.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Ajouter la crème au mélange aux jaunes d'oeufs.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Dans un saladier au préalable placé au frigo, mettre la crème fleurette (réfrigérée elle aussi) et la battre en chantilly.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Faire fondre les deux sortes de chocolat ensemble au bain-marie. Bien lisser.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Incorporer délicatement la crème fouettée au chocolat fondu en veillant à ne pas la faire retomber.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Incorporer enfin de la même manière le mélange aux jaunes d'oeufs.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Verser immédiatement la mousse dans le cadre pâtissier, pas dessus la seconde couche de dacquoise. Bien lisser.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTJ1I-mEKIrI5ySoIH6gkHlPDT9AI4-ii5rDWEIoe7rtvcoM93j26dmKI-lHvFq8bVJUJAZ53eikDhtrvtX9TQ_VTYO6Gv1dx66oJrR2ja4YdQx0k2KnMhjttxbdV8AjHXVy1rztQh6Ms/s1600/Trianon4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTJ1I-mEKIrI5ySoIH6gkHlPDT9AI4-ii5rDWEIoe7rtvcoM93j26dmKI-lHvFq8bVJUJAZ53eikDhtrvtX9TQ_VTYO6Gv1dx66oJrR2ja4YdQx0k2KnMhjttxbdV8AjHXVy1rztQh6Ms/s640/Trianon4.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Réserver au réfrigérateur pour au moins 4 heures.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Décercler délicatement.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Décorer en saupoudrant de cacao en poudre.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPo5qZdu0TBBVNK_opryK1BCZTuPOFghAEjVo8aqlzpjYsB0oLw8lcE_TYSCM6NU6Qm5wppaPM_NyM6Yf-oErWzTQF9OCamH6V7rPpCXOAbfB95KzTT3umLvrspi0EDLsFX2CNrygZ4Y/s1600/Trianon5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPo5qZdu0TBBVNK_opryK1BCZTuPOFghAEjVo8aqlzpjYsB0oLw8lcE_TYSCM6NU6Qm5wppaPM_NyM6Yf-oErWzTQF9OCamH6V7rPpCXOAbfB95KzTT3umLvrspi0EDLsFX2CNrygZ4Y/s400/Trianon5.jpg" width="400" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ih2yml9DYqJkQvtSqDagW0xqmApp7WSgum0fxQHztznPiIx6HfXS1PjfG1Pd4IiolHtv5rT9PdXRuTb6QPfUuydFU1RWaXr1cM2O7y8EpBzrXJkRC1tzVzRjE3-q4LW4Oagy-3wf58c/s1600/Trianon6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ih2yml9DYqJkQvtSqDagW0xqmApp7WSgum0fxQHztznPiIx6HfXS1PjfG1Pd4IiolHtv5rT9PdXRuTb6QPfUuydFU1RWaXr1cM2O7y8EpBzrXJkRC1tzVzRjE3-q4LW4Oagy-3wf58c/s400/Trianon6.jpg" width="400" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
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</i></span></div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com2tag:blogger.com,1999:blog-3448511050211235952.post-84869875088655360082011-05-08T21:23:00.000+02:002011-05-08T21:23:09.242+02:00Cookies Chocolat Noir et Noisettes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHZbAwjIkIrtHuGhUDpRMyye02bwgfhBJx47jNBh4FOcaiyAWQ9WGH34_EAfSWui1W4HGiEYtbl2VgHfJRGNyS1TsxrI1dbGxnZzNuTz2tYmNobtzkRK4EIRtsa84mnuPPis7Dcj93_bg/s1600/Cookies+chocolat+noir+noisettes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHZbAwjIkIrtHuGhUDpRMyye02bwgfhBJx47jNBh4FOcaiyAWQ9WGH34_EAfSWui1W4HGiEYtbl2VgHfJRGNyS1TsxrI1dbGxnZzNuTz2tYmNobtzkRK4EIRtsa84mnuPPis7Dcj93_bg/s400/Cookies+chocolat+noir+noisettes.jpg" width="400" /></a></div><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>C'est vrai que d'habitude, quand je pense à faire des cookies, je pense immédiatement chocolat et noix de pécan. Recette éprouvée et approuvée! Mais là, n'ayant pas de noix de pécan sous la main, je me suis dit pourquoi ne pas les troquer contre des noisettes? Me voilà donc à faire mes courses et à piocher 2 ou 3 poignées de noisettes au rayon fruits et légumes. C'est bien gentil d'acheter ces fruits secs en vrac, ça coûte bien moins cher, mais combien de kilos de noisettes entières je dois prendre pour qu'une fois décortiquées j'en ai ce qu'il me faut pour ma recette?? Je réfléchis, me creuse la tête et passe un bon quart d'heure accoudée au rayon, à tel point que les gens commencent à se demander ce que je suis en train de faire... Après avoir résolu 2 ou 3 équations au douzième degrés de tête et finis par faire une estimation de la part noisette/coquille, je me dis que je vais en rajouter une poignée, je mangerais ce qu'il y aura en trop à l'apéro!! Problème résolu (comment ça je me pose bien trop de question?)! Bon assez de temps perdu, on passe à la recette! ;)</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>125g de beurre</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>125g de sucre roux</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>1 oeuf</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>175g de farine</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>1 cac de bicarbonate de soude</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>1 pincée de sel</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>Vanille</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>200g de chocolat noir</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>100g de noisettes</b></i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Fouetter énergiquement le beurre ramolli et le sucre.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Ajouter l'oeuf et une pointe de couteau de vanille en poudre.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Dans un autre saladier, tamiser la farine, le sel et le bicarbonate. Ajouter au mélange précédent et malaxer à la main.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFxlDcrfRGBdxflkQWVnF9c6dIroMykR-Mc9rfHd1xpWVtGTsdnqh4uuGi889zOOlm4XPdNGhkJN3C4laDto4jNM4ON5pNuYJlGQu0qEccR1vz1_hJbVePTO4JTaHBMwneHCp-4Veqk7M/s1600/Cookies+chocolat+noir+noisettes1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFxlDcrfRGBdxflkQWVnF9c6dIroMykR-Mc9rfHd1xpWVtGTsdnqh4uuGi889zOOlm4XPdNGhkJN3C4laDto4jNM4ON5pNuYJlGQu0qEccR1vz1_hJbVePTO4JTaHBMwneHCp-4Veqk7M/s640/Cookies+chocolat+noir+noisettes1.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Couper le chocolat noir en morceaux.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Concasser grossièrement les noisettes.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Les ajouter au mélange précédent et homogénéiser. Placer au frigo pour 15 minutes.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vF4k5cUWnKknkhyphenhyphen9RjkQ7Tc3Y2kimoKexa3kwSYE_6oc7291RgSmI05FegxOWf6sBDBXukfgAgQWg_i76PtimpM4iPLZLyT0RxNrZbyum8_NZumeRPgo3cj8zT23L3iaSD5viWiQAGM/s1600/Cookies+chocolat+noir+noisettes2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vF4k5cUWnKknkhyphenhyphen9RjkQ7Tc3Y2kimoKexa3kwSYE_6oc7291RgSmI05FegxOWf6sBDBXukfgAgQWg_i76PtimpM4iPLZLyT0RxNrZbyum8_NZumeRPgo3cj8zT23L3iaSD5viWiQAGM/s640/Cookies+chocolat+noir+noisettes2.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Recouvrir une plaque de papier sulfurisé.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Former des boules de pâte de la taille d'une noix et les disposer sur la plaque en prenant soin de bien les espacer.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUQt-sF1PiC2owyk2LtD-08wDvNUfX7LNekuLt9OrzKJKr9h8aFjuf-uC2T4RSs99o-WDPcVICGlqKVsw6OXPa_M8cIXQY-S15TMkeVJ5yVuhu_pjxjSJswCIdCfU8w5euhkrevTGRKc/s1600/Cookies+chocolat+noir+noisettes4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUQt-sF1PiC2owyk2LtD-08wDvNUfX7LNekuLt9OrzKJKr9h8aFjuf-uC2T4RSs99o-WDPcVICGlqKVsw6OXPa_M8cIXQY-S15TMkeVJ5yVuhu_pjxjSJswCIdCfU8w5euhkrevTGRKc/s320/Cookies+chocolat+noir+noisettes4.jpg" width="320" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><i>Cuire environ 15 minutes à 175°C.</i></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcYj5yXQBWz8riYgq6fkkWJnFtLi77CpjUvdUtnrbnNNG02HJGhYa67YSFisAfXMfyD8UI7tuWbtrYuhKuTyZOfdqpmV8IhKgHOxbBq4hgLD9BX00WggFy84komW_Yfl5cT2q5OwFqbDA/s1600/Cookies+chocolat+noir+noisettes3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcYj5yXQBWz8riYgq6fkkWJnFtLi77CpjUvdUtnrbnNNG02HJGhYa67YSFisAfXMfyD8UI7tuWbtrYuhKuTyZOfdqpmV8IhKgHOxbBq4hgLD9BX00WggFy84komW_Yfl5cT2q5OwFqbDA/s400/Cookies+chocolat+noir+noisettes3.jpg" width="400" /></a></div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com2tag:blogger.com,1999:blog-3448511050211235952.post-52999762017704670782011-05-04T08:55:00.001+02:002011-05-04T09:08:03.079+02:00Muffins Citron Vert & Pavot<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_1K9XGY9HasbFUimZ7gOv1BKsOclgfWDc970FQm4ghNweC5ytVyTqlBbQPj-I14KGBV-c3Vw2HrSVqGu1xH5AqjfVaurKfKhgAuBHpDHMpLiCdD3J_RnqVk7wukojHHI90BebbyjGB0/s1600/Muffins+Citron+Vert+%2526+Pavot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_1K9XGY9HasbFUimZ7gOv1BKsOclgfWDc970FQm4ghNweC5ytVyTqlBbQPj-I14KGBV-c3Vw2HrSVqGu1xH5AqjfVaurKfKhgAuBHpDHMpLiCdD3J_RnqVk7wukojHHI90BebbyjGB0/s400/Muffins+Citron+Vert+%2526+Pavot.jpg" width="400" /></a></div><u><br />
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<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>L'association citron-pavot est somme toute assez classique mais ma foi tellement bonne qu'il serait bête de s'en priver, non? Dans cette recette, j'utilise du citron vert pour changer du citron classique et donner un goût plus...subtil dirons-nous. ;)</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>La texture de ces muffins est extrêmement aérée et très légère à tel point qu'on a l'impression de mordre dans un nuage et contrastée par le craquant des graines de pavot. Bref, un petit moment de bonheur!</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>160g de farine</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>1 paquet de levure</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>60g de beurre salé</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>125g de sucre</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>1 oeuf</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>60mL de crème légère liquide</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>2 citrons verts</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b>10g de graines de pavot</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b><br />
</b></i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOMgiOSLWNhZaGkR0TYXzZ6kCWOzwaPgUumNyJ3KSmeutWCiQjZqX-AEDM03nMTYWFkymidweNBUtzrqggb3j4Fg0FkFnhwpKVM-d7geqLIruthM59HX78CHJvpSy7h1vN34jrzBd4XI/s1600/Muffins+Citron+Vert+%2526+Pavot1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOMgiOSLWNhZaGkR0TYXzZ6kCWOzwaPgUumNyJ3KSmeutWCiQjZqX-AEDM03nMTYWFkymidweNBUtzrqggb3j4Fg0FkFnhwpKVM-d7geqLIruthM59HX78CHJvpSy7h1vN34jrzBd4XI/s200/Muffins+Citron+Vert+%2526+Pavot1.jpg" width="200" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i><b><br />
</b></i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Préchauffer le four à 180°C.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Mélanger le beurre mou, le sucre et le zeste d'un citron jusqu'à ce que le mélange soit crémeux.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWJzxcaxfpsLwFO4yUcCNkekw81RzaJkKMX7dQUUlXgYFhfOBtsqTqRdwgtkMQuk-lRWTtGUdDpjKxp7Xfs0TtEBGygrpM-OphSRzEJ4pr4xBhXz02-ygPBWT6u7bZ0DR_BhCsjdctnY/s1600/Muffins+Citron+Vert+%2526+Pavot3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWJzxcaxfpsLwFO4yUcCNkekw81RzaJkKMX7dQUUlXgYFhfOBtsqTqRdwgtkMQuk-lRWTtGUdDpjKxp7Xfs0TtEBGygrpM-OphSRzEJ4pr4xBhXz02-ygPBWT6u7bZ0DR_BhCsjdctnY/s200/Muffins+Citron+Vert+%2526+Pavot3.jpg" width="200" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Ajouter l'oeuf et bien mélanger à nouveau.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Dans un bol, tamiser la farine et la levure.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Incorporer au mélange liquide la farine, la crème et le jus des 2 citrons. Ajouter enfin le pavot.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxEUekmHn8qlH7v6ipThnoWknfPQ7EQBLJBlfJrGyMg24MO4cyHnhhc_H9KRDxTOhowPPLj-8L9KzIt3QXP8o9hzo8GZPcB4PuLgNrgwlfAtuNB1LkHP1ow4EuRFws-XGx2tZ3ww5iZ_E/s1600/Muffins+Citron+Vert+%2526+Pavot2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxEUekmHn8qlH7v6ipThnoWknfPQ7EQBLJBlfJrGyMg24MO4cyHnhhc_H9KRDxTOhowPPLj-8L9KzIt3QXP8o9hzo8GZPcB4PuLgNrgwlfAtuNB1LkHP1ow4EuRFws-XGx2tZ3ww5iZ_E/s640/Muffins+Citron+Vert+%2526+Pavot2.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i><br />
</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Remplir les moules à muffins aux 2/3.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i>Cuire environ 20 minutes.</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; color: black;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCloeF0_ZnUFL8sA_3M0T_AIv6fZd4N_9LXfIxHFcFaZC0NERJ2xcczU1MEj5n9lxb4MZ48NokM6Bz8js4y8pOd6O1VOnr_o00W6GsQ9Unc2_sMv5CmYF_MUNub3Lg1TI8Q1WjR6vH4k/s1600/Muffins+Citron+Vert+%2526+Pavot4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCloeF0_ZnUFL8sA_3M0T_AIv6fZd4N_9LXfIxHFcFaZC0NERJ2xcczU1MEj5n9lxb4MZ48NokM6Bz8js4y8pOd6O1VOnr_o00W6GsQ9Unc2_sMv5CmYF_MUNub3Lg1TI8Q1WjR6vH4k/s400/Muffins+Citron+Vert+%2526+Pavot4.jpg" width="400" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com3tag:blogger.com,1999:blog-3448511050211235952.post-84174213384415921992011-05-01T11:49:00.001+02:002011-05-02T08:54:38.352+02:00Tropézienne<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh549bETlNAs4TzVSUStQ9o6fP2SBLI8nonGBhsIyMHRjrcZG4Qgu9OAsuJLMCUKY9SRisDHdysq4oo6nNhGslrrBxLx9Ks5z5VRHBtlHOU3UtsFHLPAM4PIsH4gv8aZEfIHL-Sf9zSxrM/s1600/Trop%25C3%25A9zienne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh549bETlNAs4TzVSUStQ9o6fP2SBLI8nonGBhsIyMHRjrcZG4Qgu9OAsuJLMCUKY9SRisDHdysq4oo6nNhGslrrBxLx9Ks5z5VRHBtlHOU3UtsFHLPAM4PIsH4gv8aZEfIHL-Sf9zSxrM/s400/Trop%25C3%25A9zienne.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><i><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;">Aujourd'hui, c'est dimanche et, qui plus est, le 1er mai, alors s'il y a bien un jour où on ne peut pas prétexter ne pas avoir le temps de cuisiner, c'est bien aujourd'hui, non?? ;)</span></i></div><div class="separator" style="clear: both; text-align: justify;"><i><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;">Alors voilà une recette longue, qui demande un peu de concentration, qui se fera attendre pour la dégustation mais qui est tellement bonne!! En plus, vous avez sûrement tous les ingrédients à la maison. Alors on prend son courage à 2 mains, on ne se laisse pas effrayer par ces quelques avertissements et on se lance! Promis, vous ne le regretterez pas et vous pourrez même frimer demain au boulot à la pause café! Testé et approuvé! ;)</span></i></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em><strong>Pour la brioche</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>500g de farine T45</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>1 sachet de levure spéciale brioche</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>75g de sucre</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>10g de sel</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>5 oeufs</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>75g de lait ou d'eau</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>175g de beurre ramolli</strong></em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Porter tous les ingrédients à température ambiante.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Faire tiédir le lait/eau et dissoudre la levure dedans.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Dans un saladier, mélanger la farine tamisée avec le sucre et le sel.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Creuser un puits et mettre les oeufs et la levure délayée dans le lait/eau.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Mélanger à partir du centre en incorporant la farine petit à petit.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Commencer à battre à vitesse lente puis moyenne jusqu'au décollement de la pâte des bords du saladier.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><strong>NB:</strong> Ajouter un petit peu de farine si la pâte est trop collante</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Ajouter le beurre ramolli en plusieurs fois. La boule de pâte va se désagréger, continuer à battre.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Pétrir jusqu'à ce que le beurre soit totalement incorporé en veillant à tourner le saladier de temps en temps. La pâte doit former une belle boule brillante, lisse et très souple.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><strong>NB:</strong> La pâte doit rester fraîche</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Placer un film transparent sur le saladier et laisser reposer 1h-1h30.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Replier les bords de la pâte vers le fond du saladier, rabattre la pâte.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Filmer et placer au frigo pour la nuit.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><em><span style="color: black; font-family: Georgia;"><strong>Pour la crème Chiboust</strong></span></em></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em><span style="color: #4c1130; font-family: Georgia;"><strong>1/2L de lait entier</strong></span></em></div><div class="separator" style="clear: both; text-align: center;"><em><span style="color: #4c1130; font-family: Georgia;"><strong>5 jaunes d'oeufs</strong></span></em></div><div class="separator" style="clear: both; text-align: center;"><em><span style="color: #4c1130; font-family: Georgia;"><strong>70g de sucre</strong></span></em></div><div class="separator" style="clear: both; text-align: center;"><em><span style="color: #4c1130; font-family: Georgia;"><strong>30g de farine</strong></span></em></div><div class="separator" style="clear: both; text-align: center;"><em><span style="color: #4c1130; font-family: Georgia;"><strong>30g de Maïzena</strong></span></em></div><div class="separator" style="clear: both; text-align: center;"><em><span style="color: #4c1130; font-family: Georgia;"><strong>4 feuilles de gélatine</strong></span></em></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>30g de beurre</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>3 blancs d'oeufs</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>100g de sucre</strong></em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em><u>Commencer par réaliser une crème pâtissière collée:</u></em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Faire bouillir dans une casserole le lait, 35g de sucre, la farine et la Maïzena. Bien remuer et retirer du feu lorsque le mélange a épaissi.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6CLAIXZ8RGYUyAdHQ4GZDftaCxu92EshyphenhyphenC4_q1Qm7MWZXrDLy5OHJMcAKHpd6dxS14bWU_IBfEILtEySpU49MJZo6Q_2LILwPjKWqo0Ok_27LP44-MP0rgkWFX7mcqIk1ZMCyaQyOcY/s1600/Trop%25C3%25A9zienne2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="135" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6CLAIXZ8RGYUyAdHQ4GZDftaCxu92EshyphenhyphenC4_q1Qm7MWZXrDLy5OHJMcAKHpd6dxS14bWU_IBfEILtEySpU49MJZo6Q_2LILwPjKWqo0Ok_27LP44-MP0rgkWFX7mcqIk1ZMCyaQyOcY/s400/Trop%25C3%25A9zienne2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Dans un saladier, blanchir les jaunes avec les 35g de sucre restants.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwu08WBXbmnAhE0e5VBmGnz71P1luHJBn40mumhT0hlLaSBKrJsAweUh-AoVkIuvBvz9jjY4dLBT3XaLJ5puLfqLhLUclnAuesKmqeTIB85QYIEoHuFZWq38fB0OaK2Erf0HvbkLJ8UU/s1600/Trop%25C3%25A9zienne3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwu08WBXbmnAhE0e5VBmGnz71P1luHJBn40mumhT0hlLaSBKrJsAweUh-AoVkIuvBvz9jjY4dLBT3XaLJ5puLfqLhLUclnAuesKmqeTIB85QYIEoHuFZWq38fB0OaK2Erf0HvbkLJ8UU/s320/Trop%25C3%25A9zienne3.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Verser le lait chaud sur les jaunes petit à petit en remuant constamment.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Reverser le mélange dans la casserole et remettre sur le feu jusqu'à ébullition.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ksP3QWW4YoULZS6DEJ-05ecZDWB80tYYuvdtJz9aGwj73iuElI2ui41Sax0X3qhscbSQUqVVqQYcMKykFB7xSXMlq1JuiRWt_gkqrn2wCNEqb1CMWE4gW2eYqwk-E1XnU2nH11HliF0/s1600/Trop%25C3%25A9zienne4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ksP3QWW4YoULZS6DEJ-05ecZDWB80tYYuvdtJz9aGwj73iuElI2ui41Sax0X3qhscbSQUqVVqQYcMKykFB7xSXMlq1JuiRWt_gkqrn2wCNEqb1CMWE4gW2eYqwk-E1XnU2nH11HliF0/s320/Trop%25C3%25A9zienne4.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Faire ramollir les feuilles de gélatine dans de l'eau froide.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDy3383OeuEawE5PyLX44DNRpYtiBXyhfT8L8bqpENF7oKjnft0Acyf-lUOnol9pJj4WP6xFozl9O5XOP0kV22hRTmzd1Oqlxv7hlsgJTlLT3CLxwk1OhLw3YL7bk2Pt1a9meHbyu4ik/s1600/Trop%25C3%25A9zienne5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDy3383OeuEawE5PyLX44DNRpYtiBXyhfT8L8bqpENF7oKjnft0Acyf-lUOnol9pJj4WP6xFozl9O5XOP0kV22hRTmzd1Oqlxv7hlsgJTlLT3CLxwk1OhLw3YL7bk2Pt1a9meHbyu4ik/s200/Trop%25C3%25A9zienne5.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Hors du feu et une fois que la crème a tiédi, ajouter la gélatine égouttée et le beurre en parcelles.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Maintenir la crème tiède en la plaçant au bain-marie.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia;"><em><u>Réaliser une meringue italienne:</u></em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Dans une casserole placer 100g de sucre et couvrir d'eau. Faire cuire jusqu'à 112°C.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Battre les blancs d'oeufs avec une pincée de sel. Quand ils commencent à mousser, incorporer le sucre cuit sans cesser de battre. Augmenter la vitesse pour les serrer.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Au fouet, incorporer délicatement la meringue à la crème pâtissière. Laisser figer au frigo.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSOdK6TnZH9sZsNOkACEnzFIq5qBk21N09fVfGvEj-KMItdnSxDKYeFCea3JaVf-INSFKaIsqau2jjnDajeA4JNamBcS0i6KzW6JoPGHdYMnzEtIaMu349ItiDftRsZR7VxFiBLvgFFNA/s1600/Trop%25C3%25A9zienne6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSOdK6TnZH9sZsNOkACEnzFIq5qBk21N09fVfGvEj-KMItdnSxDKYeFCea3JaVf-INSFKaIsqau2jjnDajeA4JNamBcS0i6KzW6JoPGHdYMnzEtIaMu349ItiDftRsZR7VxFiBLvgFFNA/s640/Trop%25C3%25A9zienne6.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em><strong>Le lendemain</strong></em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Placer la pâte à brioche sur un plan de travail légèrement fariné.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Couvrir d'un torchon et laisser détendre 15 minutes.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><em><span style="color: black; font-family: Georgia;">Placer la pâte dans un moule à tarte.</span></em></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Couvrir d'un torchon et laisser lever 1h30-2h.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Dorer à l'oeuf entier battu avec une pincée de sel. Saupoudrer de sucre en grains.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Cuire la brioche 30minutes à 200°C.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><strong>NB:</strong> Pour éviter qu'elle ne colore trop, couvrir d'alu après 20 minutes de cuisson.</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9sDSW68HwvzaMGlv3CmHGKK1iOc7ekk56q957TQe6IvZMd8cuKyX6rSRUn-FQdObPMd-CixDes5otSwYOAHLw6yVDBoyAgbchkbWkgC0N9gISUilzlap48XOhNNPe2a13XfpmmwmaYaY/s1600/Trop%25C3%25A9zienne7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="148" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9sDSW68HwvzaMGlv3CmHGKK1iOc7ekk56q957TQe6IvZMd8cuKyX6rSRUn-FQdObPMd-CixDes5otSwYOAHLw6yVDBoyAgbchkbWkgC0N9gISUilzlap48XOhNNPe2a13XfpmmwmaYaY/s400/Trop%25C3%25A9zienne7.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia;"><em>Couper la brioche en 2 dans l'épaisseur et laisser refroidir.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia;"><em>Garnir de crème Chiboust.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfqHNtBS_Td5EMctvLKFOZf745z1SMM7cNoNXZVTShGlQmHZIlIlSBIgEuMqOB0NANGpLqKhvQHydtBk2trVhPgUeG2j9DiG-WP-rhgcu5bXC4hvqaTC2G_yzi6NqkHR4cs4alkW28IRU/s1600/Trop%25C3%25A9zienne8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="169" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfqHNtBS_Td5EMctvLKFOZf745z1SMM7cNoNXZVTShGlQmHZIlIlSBIgEuMqOB0NANGpLqKhvQHydtBk2trVhPgUeG2j9DiG-WP-rhgcu5bXC4hvqaTC2G_yzi6NqkHR4cs4alkW28IRU/s640/Trop%25C3%25A9zienne8.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia;"><em>Placer au frigo avant de déguster.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Ncr53PKfax37jkn2PhdpppMj8fgzAOkUurBqtseHV3WGJTuCJU4da3iDY9b1euv5xAc8p7jxcNa8PNxEdxjJSeofcFo4XSSuAPrRh9dFMSZOlZurrc4AOh6WFYasX1wzyKZGSjfHw70/s1600/Trop%25C3%25A9zienne1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Ncr53PKfax37jkn2PhdpppMj8fgzAOkUurBqtseHV3WGJTuCJU4da3iDY9b1euv5xAc8p7jxcNa8PNxEdxjJSeofcFo4XSSuAPrRh9dFMSZOlZurrc4AOh6WFYasX1wzyKZGSjfHw70/s640/Trop%25C3%25A9zienne1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com3tag:blogger.com,1999:blog-3448511050211235952.post-8836055323289866362011-04-27T18:47:00.000+02:002011-04-27T18:47:05.021+02:00Framboisier<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvhhv1ur3aJgve2kAxSScOiaFFYQ0nPT64RToKJO1mxRdoVuc2RG6PiEj_z_HAim6yJJ33omtZrXewEyn8xEqIy1m5OZaJwQvAhAlSJK9vuE96-Vrbqaj_u8P04UUO_ncDr7ebw6W9mk/s1600/Framboisier.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvhhv1ur3aJgve2kAxSScOiaFFYQ0nPT64RToKJO1mxRdoVuc2RG6PiEj_z_HAim6yJJ33omtZrXewEyn8xEqIy1m5OZaJwQvAhAlSJK9vuE96-Vrbqaj_u8P04UUO_ncDr7ebw6W9mk/s400/Framboisier.jpg" width="268" /></a></div><br />
<div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>La première fois que j'ai entendu la phrase "Dis Sarah, tu saurais faire un framboisier?" (dixit Rémi), je ne me doutais vraiment pas de la tournure qu'allaient prendre les choses.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>C'est ainsi qu'après avoir entendu suffisamment de fois ce refrain et malgré l'hiver sévissant, je me suis mis en quête de framboises pour satisfaire à cette demande lancinante. Une fois encore,c'est à Picard que le précieux ingrédient congelé était disponible (je vais finir par prendre des actions moi!!). Retour en cuisine, armée du Larousse des desserts et hop, il n'y a plus qu'à s'y mettre. Une après midi plus tard (et oui, c'est long!), le gâteau trône enfin magistralement dans le frigo. Une douche et je peux partir à ce dîner entre amis pour lequel j'ai été chargée d'office du dessert. Ce framboisier a eu un tel succès que j'ai presque l'impression que c'est devenu mon deuxième prénom! Un second m'a même été expressément demandé comme gâteau d'anniversaire. Et bien, s'il n'y a que ça pour faire plaisir, on prend les mêmes et on recommence! Parce que, faut bien l'avouer, qu'est ce qu'il est bon ce gâteau!! ;)</em></span></div><br />
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<span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em><strong>Pour la génoise</strong></em></span><br />
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<div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>8 oeufs</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>3 cL d'eau</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>190g de sucre</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>135g de farine</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>60 g de fécule (ou Maïzena)</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>1,5 paquet de levure chimique</strong></em></span></div><br />
<span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Dans un saladier, blanchir les jaunes d'oeufs avec le sucre et l'eau.</em></span><br />
<span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Ajouter la farine, la levure et la fécule tamisées. Mélanger</em></span><br />
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<span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Monter les blancs en neige ferme avec une pincée de sel.</em></span><br />
<span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Les incorporer délicatement au mélange précédent.</em></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ghme6NS6IECNwjW-RRsdJyNaw2VBgapK1TWqPd9uLIhT4_9VkWCI-wsdDw7XEdboS9OvdyLI681rbyNfM5zF-R0yAdXkv1zDlJaHxQBN_Rai3xoo8y6Prkr1i5ikNIXsokKrjasgHmc/s1600/Framboisier1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ghme6NS6IECNwjW-RRsdJyNaw2VBgapK1TWqPd9uLIhT4_9VkWCI-wsdDw7XEdboS9OvdyLI681rbyNfM5zF-R0yAdXkv1zDlJaHxQBN_Rai3xoo8y6Prkr1i5ikNIXsokKrjasgHmc/s640/Framboisier1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Verser dans un cadre pâtissier de 30cm x 30cm.</em></span><br />
<div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Cuire 30 minutes à 175°C.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQ89N3rmrthUCSp9_An0X223ZU0193SS_UKQOaYvLY-Iuew7u4nYPaDqoFLzWdWJVyfCkyKnDk_fkOZD6zBTAKlvkU5Bl6Jtag2w7gGlcqPxiygSQZg2ZqNtgIGL4GnyNvhu1zTJoPyA/s1600/Framboisier2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="151" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQ89N3rmrthUCSp9_An0X223ZU0193SS_UKQOaYvLY-Iuew7u4nYPaDqoFLzWdWJVyfCkyKnDk_fkOZD6zBTAKlvkU5Bl6Jtag2w7gGlcqPxiygSQZg2ZqNtgIGL4GnyNvhu1zTJoPyA/s400/Framboisier2.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em><strong>Pour la garniture</strong></em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em><strong>Crème pâtissière</strong></em></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>10g de Maïzena</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>25g de sucre</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>12cL de lait</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>2 jaunes d'oeuf</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>12g de beurre</strong></em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Dans une casserole, mettre le lait, 10g de sucre et la Maïzena et faire chauffer jusqu'à épaississement en remuant constamment pour ne pas que le mélange attache.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Dans un bol, blanchir les jaunes d'oeuf avec le restant du sucre.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Verser le lait chaud sur les jaunes en remuant puis replacer le tout dans la casserole et remettre à bouillir sur le feu.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Placer la casserole dans un bain d'eau froide. Une fois que le mélange a tiédi, ajouter le beurre en parcelles et mélanger.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Réserver la crème pâtissière au frigo.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTAwmZ7_jDEcphMJrx4J54upXxQlQsoNRQl3Z7gqHsnZl7DC_4W2Z9UNJyEUn4Bm74glt-SG9E963Je0Ut0vGCwmMpn23lXVFbhyecPJqF6aLDphyAaCWJ_V24h7pbJf8MvvOV8XHD3-o/s1600/Framboisier5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTAwmZ7_jDEcphMJrx4J54upXxQlQsoNRQl3Z7gqHsnZl7DC_4W2Z9UNJyEUn4Bm74glt-SG9E963Je0Ut0vGCwmMpn23lXVFbhyecPJqF6aLDphyAaCWJ_V24h7pbJf8MvvOV8XHD3-o/s640/Framboisier5.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em><strong>Crème au beurre</strong></em></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>400g de beurre</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>8 cL d'eau</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>225g de sucre</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>3 gros oeufs</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>3 jaunes d'oeufs</strong></em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Porter le beurre à température ambiante. Dans un grand bol, le travailler en pommade à l'aide d'une cuillère en bois.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Placer l'eau et le sucre dans une casserole et porter à ébullition. Laisser cuire jusqu'à 120°C (en faisant tomber une goutte de ce sirop dans un verre d'eau froide, la goutte reste sous forme de goutte et ne se dissout pas dans l'eau).</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Dans un saladier, battre les oeufs entiers et les jaunes au batteur jusqu'à ce qu'ils blanchissent et moussent.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Ajouter en filet le sirop de sucre à ce mélange sans cesser de battre, jusqu'à refroidissement complet.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Incorporer le beurre en continuant à battre le mélange jusqu'à l'obtention d'une crème lisse et homogène.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Réserver au frigo.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTlY_yDR-8rfridr8jclNwwe9ZBGZZYQRKCV9lW7LDkJTBcXWsSQm4qdzmd96vPPelWKcQW0vlOuH1ro-DG4OVXBzVSBAZbY6kjlEHE2bHpKvCwRk7hW0GbNE1_1c8ue8gSZbYAHic9fA/s1600/Framboisier6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTlY_yDR-8rfridr8jclNwwe9ZBGZZYQRKCV9lW7LDkJTBcXWsSQm4qdzmd96vPPelWKcQW0vlOuH1ro-DG4OVXBzVSBAZbY6kjlEHE2bHpKvCwRk7hW0GbNE1_1c8ue8gSZbYAHic9fA/s640/Framboisier6.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em><strong>Assemblage</strong></em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>1kg de framboises</strong></em></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>150g de sucre</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>12 cL d'eau</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>Kirsch (facultatif)</strong></em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Dans une casserole, faire bouillir le sucre et l'eau. Hors du feu, ajouter 3 càs de Kirsch.</em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Sortir la génoise de son cadre. La découper en trois dans son épaisseur.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvb-rYPZI9wtTd9xxVQ2ADG9B2MCfSp1OxsD9F2ry_E9u8APYymtdUfUcW_1pHzg1j_F4klI_jAikBpHwt06jzqoVe43Ur5L59AAJA_DCuP1XqdbQrXLjEYrbY4OJMbZ7CWv9jpwEoUA/s1600/Framboisier3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="167" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvb-rYPZI9wtTd9xxVQ2ADG9B2MCfSp1OxsD9F2ry_E9u8APYymtdUfUcW_1pHzg1j_F4klI_jAikBpHwt06jzqoVe43Ur5L59AAJA_DCuP1XqdbQrXLjEYrbY4OJMbZ7CWv9jpwEoUA/s400/Framboisier3.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Fouetter la crème au beurre pour l'alléger puis y incorporer délicatement la crème pâtissière.</em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Placer la première couche de génoise sur le plat de présentation.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Imbiber cette couche de sirop au kirsch à l'aide d'un pinceau. Étaler la moitié de la crème sur cette couche puis couvrir de framboises en les enfonçant dans la crème.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Recouvrir de la deuxième couche de génoise et recommencer (sirop-crème-framboises).</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFcUKfSPzIa-l6LtWAMx7FQXn6ee3ZCPvhyR5m2KItQFVPg7od2yRHnpcXUQkpCkyqgnC4Lz8QQn2BeJPsUMyWdOyaO7S_R9Kl2PiyV5p6cnuEqijYQDr4-WwwFHe_RI-CfgqzN4IYMc/s1600/Framboisier7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFcUKfSPzIa-l6LtWAMx7FQXn6ee3ZCPvhyR5m2KItQFVPg7od2yRHnpcXUQkpCkyqgnC4Lz8QQn2BeJPsUMyWdOyaO7S_R9Kl2PiyV5p6cnuEqijYQDr4-WwwFHe_RI-CfgqzN4IYMc/s640/Framboisier7.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Couvrir enfin de la dernière couche de génoise.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7n3E8dVoW2u4Btpb89snAGMRVFkT_sT3xukQyCpTjziiswqnGEat4-PltWbAm063IXW0ku4d9bp6ZFvIneHJTjkt0LeUpnLzotrQA5mfG5emjpyliU0ym51pdSjFC6a-3wcixRZ0IcNo/s1600/Framboisier8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7n3E8dVoW2u4Btpb89snAGMRVFkT_sT3xukQyCpTjziiswqnGEat4-PltWbAm063IXW0ku4d9bp6ZFvIneHJTjkt0LeUpnLzotrQA5mfG5emjpyliU0ym51pdSjFC6a-3wcixRZ0IcNo/s320/Framboisier8.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em><strong>Décoration</strong></em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em><strong>Version 1</strong></em></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>40 cL de crème fraîche liquide entière froide</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>80g de sucre</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>Quelques framboises</strong></em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Dans un saladier préalablement placé au frigo, battre la crème fraîche. Quand elle commence à mousser, ajouter le sucre.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Continuer à battre jusqu'à obtenir une crème chantilly ferme.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Étaler la chantilly sur les côtés et le dessus du gâteau.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_XQzYA5PbE93S_pOlU-wevHiUnQeIjB0_1LF2lnfR6J9QbEds_affiTPktibWfnwizB4863frT_yt0wtLPrCK2v2Nu9QlEnScrPoAJsyj20AQr9OcPNNETQQSI_BqFIKuULbLg_2Hx8/s1600/Framboisier11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_XQzYA5PbE93S_pOlU-wevHiUnQeIjB0_1LF2lnfR6J9QbEds_affiTPktibWfnwizB4863frT_yt0wtLPrCK2v2Nu9QlEnScrPoAJsyj20AQr9OcPNNETQQSI_BqFIKuULbLg_2Hx8/s640/Framboisier11.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em><span style="color: black; font-family: Georgia;">Décorer de quelques framboises.</span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em><strong>Version 2</strong></em></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>20cL de crème fraîche liquide entière froide</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>40g de sucre</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>200 g de coulis de framboises</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>2 feuilles de gélatine</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>Chocolat blanc</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><em><strong>Quelques framboises</strong></em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Faire ramollir les feuilles de gélatines dans de l'eau froide.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Faire tiédir le coulis au micro-ondes.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Essorer la gélatine et la mélanger au coulis.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>L'étaler sur le gâteau.</em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Faire fondre le chocolat blanc au bain marie.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Sur un tapis en silicone, former le décor de votre choix et laisser le chocolat durcir.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em></em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Le décoller délicatement et le placer sur votre gâteau.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA0L_h8cmhDS5pAPMFpOKX4dcQlLnAitLGbRLMiJtpTG4y5Q70Ty3-haPZAJXRAu5rrZhyVcYoxcORizkOxhvEt_2HuCsfkPjFEvze8cwLCvd9TTvl5lgRzHPP6z9XGN9BkilfDCb5lDw/s1600/Framboisier10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="164" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA0L_h8cmhDS5pAPMFpOKX4dcQlLnAitLGbRLMiJtpTG4y5Q70Ty3-haPZAJXRAu5rrZhyVcYoxcORizkOxhvEt_2HuCsfkPjFEvze8cwLCvd9TTvl5lgRzHPP6z9XGN9BkilfDCb5lDw/s640/Framboisier10.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Dans un saladier préalablement placé au frigo, battre la crème fraîche. Quand elle commence à mousser, ajouter le sucre.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Continuer à battre jusqu'à obtenir une crème chantilly ferme.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><em>Étaler la chantilly sur les côtés du gâteau et les bords. <span style="color: black;">Enfin disposer quelques framboises.</span></em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLfgH-iUGRNCtcq886G7p3udcGhUj7WODZWQRhos3gkp5oK0n4_BbYzdlz6_eMNcyNYpL0FJKZOtyJk7TeuIOEzh_cfY-VLAHMmGRi-1V2l_uVQbh7zBYmMRMlBCviyo91Ey6xo3PTWi8/s1600/Framboisier12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLfgH-iUGRNCtcq886G7p3udcGhUj7WODZWQRhos3gkp5oK0n4_BbYzdlz6_eMNcyNYpL0FJKZOtyJk7TeuIOEzh_cfY-VLAHMmGRi-1V2l_uVQbh7zBYmMRMlBCviyo91Ey6xo3PTWi8/s640/Framboisier12.jpg" width="640" /></a></div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com5tag:blogger.com,1999:blog-3448511050211235952.post-4245746092583026012011-04-20T08:33:00.000+02:002011-04-20T08:33:49.867+02:00Toffee<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEkecNOacGKz6oakgbleJjkSb-vSF4njogPF5Pu1Vf7ryQ-gni029T0pRHtGfANRwiyEpDVERwsPyUL1Sm-LmiUvwe5pVK3PGcHgdPgkzDpIuhDERGdPuGuNCCEoiP7WkEROhxZCScDRk/s1600/Toffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEkecNOacGKz6oakgbleJjkSb-vSF4njogPF5Pu1Vf7ryQ-gni029T0pRHtGfANRwiyEpDVERwsPyUL1Sm-LmiUvwe5pVK3PGcHgdPgkzDpIuhDERGdPuGuNCCEoiP7WkEROhxZCScDRk/s400/Toffee.jpg" width="400" /></a></div><br />
<div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Le Toffee est une confiserie typiquement britannique. Elle est constituée d'une couche de caramel moelleux surmontée d'une couche de chocolat au lait, le tout parsemé de morceaux d'amandes. Ces petites choses sont assez vicieuses car sans être réellement délicieuses, elles sont parfaitement addictives... Mais ça doit être dû à la composition uniquement faite de sucre et de gras...bah oui, je vous avais bien dit que c'était anglais! ;)</em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>85g d'amandes</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>170g de beurre</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>200g de sucre</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>30 mL d'eau</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>2 càs de sirop d'érable</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>Vanille</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>170g de chocolat au lait</strong></em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Dans une casserole, faire fondre le beurre.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvOtLlaqU9r2hhyphenhyphenKdIWDFXxCm_UoA9iWcsNZYuoFMR0RniqTScOGrJw1JJGaUzt7FiqhVvRZSeBmYE4-8lOXthinqW5Miz99a4X3H3vQVMOgLPMlrmINz-61UuHEtukCjAE9lX0CV20OA/s1600/Toffee8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="165" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvOtLlaqU9r2hhyphenhyphenKdIWDFXxCm_UoA9iWcsNZYuoFMR0RniqTScOGrJw1JJGaUzt7FiqhVvRZSeBmYE4-8lOXthinqW5Miz99a4X3H3vQVMOgLPMlrmINz-61UuHEtukCjAE9lX0CV20OA/s400/Toffee8.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Ajouter le sucre, l'eau et le sirop d'érable. Mélanger jusqu'à la première ébullition. A ce moment là, arrêter de mélanger sous peine que le mélange cristallise. Laisser cuire environ 1/4 d'heure ou jusqu'à ce que la température du mélange atteigne 149°C.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGbwalS6eNu74XjfWiNO46kzBGHwfrCuGlfQCN8i_Wb9NkHqL0Qjrr1vfBpWPwE_n2k9CE-ySc6RlAiU0R2I-2X_VVuLMBZRU7tA9iPHkAf281LcRxXhPzymw6FMdjoz4vOAjG4nYp2k/s1600/Toffee7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGbwalS6eNu74XjfWiNO46kzBGHwfrCuGlfQCN8i_Wb9NkHqL0Qjrr1vfBpWPwE_n2k9CE-ySc6RlAiU0R2I-2X_VVuLMBZRU7tA9iPHkAf281LcRxXhPzymw6FMdjoz4vOAjG4nYp2k/s200/Toffee7.jpg" width="200" /></a></div><br />
<div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Hors du feu, ajouter la moitié des amandes en morceaux.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><strong>NB:</strong> J'ai opté pour acheter les amandes directement en petits morceaux mais vous pouvez les acheter entières et les hâcher grossièrement (attention, on ne veut pas de la poudre!).</span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHR5DdgbOagX0yJdNBWl9Vv3p_16cWDH0vi9Wwd7IfjMPJQgTP7d1qruhD-kYiLwbtLD59mBS26seTebCrZDnVLvvM51ML3edOqxjmERmba2wy1Xk0v2JY_UUoFlH69_GhtaPbYqLA8w/s1600/Toffee1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHR5DdgbOagX0yJdNBWl9Vv3p_16cWDH0vi9Wwd7IfjMPJQgTP7d1qruhD-kYiLwbtLD59mBS26seTebCrZDnVLvvM51ML3edOqxjmERmba2wy1Xk0v2JY_UUoFlH69_GhtaPbYqLA8w/s200/Toffee1.jpg" width="136" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Couler ce caramel dans un cadre pâtissier préalablement posé sur un tapis en silicone (ou une plaque chemis<span style="color: black;">ée de papier sulfurisé) et mis aux dimensions 30cm x 20cm. Egaliser à l'aide d'une spatule.</span></em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBe8DpByAAj2u5OTXvLYhUA49-Cjx411OC1eiuNhuc4uBwyxRoJrwHmPuc7yPW98HswOVugo98ivz6huH1nEVIh6jZtietM0MXUtpKO-MpsixT6Y_oivhhT7dH1TovSUCkizDp1xjpOkI/s1600/Toffee5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBe8DpByAAj2u5OTXvLYhUA49-Cjx411OC1eiuNhuc4uBwyxRoJrwHmPuc7yPW98HswOVugo98ivz6huH1nEVIh6jZtietM0MXUtpKO-MpsixT6Y_oivhhT7dH1TovSUCkizDp1xjpOkI/s320/Toffee5.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Faire fondre le chocolat au bain-marie. </em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq19QmsUg2mv-kLFOeAjA9sFeCaMjOjgZEIYDuExB4jC6Fy5AGoS9oQkq_Hcnk1FBEuPFFtplkWmAhvg329QVh5JyYE0n8KUZu-MepmWvhyphenhyphen0GTtZOmLiS3V8J591etwuY_ZiUA-yXoQDs/s1600/Toffee2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="105" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq19QmsUg2mv-kLFOeAjA9sFeCaMjOjgZEIYDuExB4jC6Fy5AGoS9oQkq_Hcnk1FBEuPFFtplkWmAhvg329QVh5JyYE0n8KUZu-MepmWvhyphenhyphen0GTtZOmLiS3V8J591etwuY_ZiUA-yXoQDs/s200/Toffee2.jpg" width="200" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Quand il est bien liquide, le couler sur le caramel. Parsemer du reste des amandes.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44vp6Cxy99vjFDv4OG_xPFLbvmNLa3-Q13tDJyFArGzPy58quSmSwPVrQWhfPocdJGVNzhMMhdwLCdFHPUzCCSkzYw7VYcfEhR6EravKMmw2aRUZ2WyKdvm5vTZjJMyL7O1z1x3bOAFk/s1600/Toffee4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44vp6Cxy99vjFDv4OG_xPFLbvmNLa3-Q13tDJyFArGzPy58quSmSwPVrQWhfPocdJGVNzhMMhdwLCdFHPUzCCSkzYw7VYcfEhR6EravKMmw2aRUZ2WyKdvm5vTZjJMyL7O1z1x3bOAFk/s200/Toffee4.jpg" width="200" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Placer au frigo le temps que le toffee durcisse.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Casser la plaque de toffee en morceaux irréguliers et déguster goulûment!</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcRolWeuTr9gIU-XLH3KYC7dE_Y-1jdX9lfXxqbfpX60PkIMpekKURYjRtw0cfxgzJ53aI5o9Q0oeUVH4iDijjnqXLwIwMvSJLIluh10o41bMqWdavlGsQ4qMQa0LngvboS0cVNZw1xE/s1600/Toffee3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcRolWeuTr9gIU-XLH3KYC7dE_Y-1jdX9lfXxqbfpX60PkIMpekKURYjRtw0cfxgzJ53aI5o9Q0oeUVH4iDijjnqXLwIwMvSJLIluh10o41bMqWdavlGsQ4qMQa0LngvboS0cVNZw1xE/s640/Toffee3.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Placer le toffee dans une boîte hermétique pour le conserver.</em></span></div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com0tag:blogger.com,1999:blog-3448511050211235952.post-51458976544641125212011-04-18T17:04:00.000+02:002011-04-18T17:04:08.055+02:00Kanelbullar<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgU3hC1NaqyoBy6mmkeudgLAzMz6SD4AebJOsa9Md0nfSbaEMB4Qcn8R0Fs1ZCUnpb8JweJH-7HJiEvHaj8vAq-vDKDso9vjMg1S7dGT1BWuozlHPokv1ZFYDfSLV60rPsgZdJGTKPYj0/s1600/Kanelbullar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgU3hC1NaqyoBy6mmkeudgLAzMz6SD4AebJOsa9Md0nfSbaEMB4Qcn8R0Fs1ZCUnpb8JweJH-7HJiEvHaj8vAq-vDKDso9vjMg1S7dGT1BWuozlHPokv1ZFYDfSLV60rPsgZdJGTKPYj0/s400/Kanelbullar.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Les kanelbullars sont une spécialité suédoise. Ces petites brioches à la cannelle se mangent sans faim. Et elles sentent tellement bon! Une belle découverte!</em></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><strong><em>Pour la brioche</em></strong></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>500g de farine T45</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>1 sachet de levure spéciale brioche</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>75g de sucre</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>10g de sel</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>5 oeufs</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>75g de lait ou d'eau</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>175g de beurre ramolli</strong></em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Porter tous les ingrédients à température ambiante.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Faire tiédir le lait/eau et dissoudre la levure dedans.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Dans un saladier, mélanger la farine tamisée avec le sucre et le sel.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Creuser un puits et mettre les oeufs et la levure délayée dans le lait/eau.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Mélanger à partir du centre en incorporant la farine petit à petit.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Commencer à battre à vitesse lente puis moyenne jusqu'au décollement de la pâte des bords du saladier.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><strong>NB:</strong> Ajouter un petit peu de farine si la pâte est trop collante</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Ajouter le beurre ramolli en plusieurs fois. La boule de pâte va se désagréger, continuer à battre.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Pétrir jusqu'à ce que le beurre soit totalement incorporé en veillant à tourner le saladier de temps en temps. La pâte doit former une belle boule brillante, lisse et très souple.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><strong>NB:</strong> La pâte doit rester fraîche</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Placer un film transparent sur le saladier et laisser reposer 1h-1h30.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Replier les bords de la pâte vers le fond du saladier, rabattre la pâte.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Filmer et placer au frigo pour la nuit.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><em><span style="color: black; font-family: Georgia;"><strong>Pour la garniture</strong></span></em></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em><span style="color: #4c1130; font-family: Georgia;"><strong>50g de beurre doux</strong></span></em></div><div class="separator" style="clear: both; text-align: center;"><em><span style="color: #4c1130; font-family: Georgia;"><strong>80g de sucre roux</strong></span></em></div><div class="separator" style="clear: both; text-align: center;"><em><span style="color: #4c1130; font-family: Georgia;"><strong>2 cac de cannelle</strong></span></em></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Le lendemain, placer la pâte sur un plan de travail légèrement fariné.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Couvrir d'un torchon et laisser détendre 15 minutes.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><em><span style="color: black; font-family: Georgia;">Faire fondre le beurre et mélanger le sucre roux et la cannelle.</span></em></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB58PXjUt0WCiW2FPNMk2ul8xKhhZFKsAnUVfRD-sbKUkf5J2Qlz52abkQZKGy0ckCs57n6a_bFAyXf0nO8F1hyphenhyphenEtNapaxWJbpOjKiLSzrwrkqM0aEj8apxoIb1I4bFrfQYxqJGZp2tLk/s1600/Kanelbullar1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="161" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB58PXjUt0WCiW2FPNMk2ul8xKhhZFKsAnUVfRD-sbKUkf5J2Qlz52abkQZKGy0ckCs57n6a_bFAyXf0nO8F1hyphenhyphenEtNapaxWJbpOjKiLSzrwrkqM0aEj8apxoIb1I4bFrfQYxqJGZp2tLk/s320/Kanelbullar1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><em><span style="color: black; font-family: Georgia;">Etaler la pâte en un rectangle d'environ 4 mm d'épaisseur.</span></em></div><div class="separator" style="clear: both; text-align: justify;"><em><span style="color: black; font-family: Georgia;">Badigeonner la pâte de beurre fondu refroidi et s</span></em><em><span style="color: black; font-family: Georgia;">aupoudrer du mélange sucre-cannelle.</span></em></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixVTpomCgiYlkAP5-KR53PTyFXzcI7rwCl5wc6RIq_IhrVbdzczwRwvQelO2Jpj3R7eTJQp-7aqa8UyFu4Ndr1P0xCQ3RBf3VdxhbLfnJHpSfI8c-bUoGh0T4EvlP-Oz9_OmRv2_qN-dM/s1600/Kanelbullar2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixVTpomCgiYlkAP5-KR53PTyFXzcI7rwCl5wc6RIq_IhrVbdzczwRwvQelO2Jpj3R7eTJQp-7aqa8UyFu4Ndr1P0xCQ3RBf3VdxhbLfnJHpSfI8c-bUoGh0T4EvlP-Oz9_OmRv2_qN-dM/s640/Kanelbullar2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><em><span style="color: black; font-family: Georgia;">Rouler le rectangle de pâte sur lui même.</span></em></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOmCa9xaXE8HQJuBIh4ixmv2IoB8A-sVu61jqSbC-aSVEbuFjYhioUogfCBTLYfck6Pn5qcXvKjGPO9jVn5Nr6uOjZIV88QgwAKLgop7sbKNONfzxtMR5PV_i0ToiXjOMXJfjd3aJAPzg/s1600/Kanelbullar5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="138" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOmCa9xaXE8HQJuBIh4ixmv2IoB8A-sVu61jqSbC-aSVEbuFjYhioUogfCBTLYfck6Pn5qcXvKjGPO9jVn5Nr6uOjZIV88QgwAKLgop7sbKNONfzxtMR5PV_i0ToiXjOMXJfjd3aJAPzg/s400/Kanelbullar5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><em><span style="color: black; font-family: Georgia;">Découper le boudin ainsi formé en triangles.</span></em></div><div class="separator" style="clear: both; text-align: justify;"><em><span style="color: black; font-family: Georgia;">(Attention à ne pas faire une pointe trop fine aux triangles afin qu'ils ne s'effondre pas en cuisant!)</span></em></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5W8YnOiUZ3pdu3bdQwQM1FrwhMfJ9ljTVppzg_S0QGmYTgMHBeJk7uOjDri80A9KpqjjymKNj7BvUlzhqxh3WfF6RRPY6AlfliDGiSGe7Mknx5NoaFVf7bEYeQQfpow61FPuCX-Bl6S8/s1600/Kanelbullar6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="197" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5W8YnOiUZ3pdu3bdQwQM1FrwhMfJ9ljTVppzg_S0QGmYTgMHBeJk7uOjDri80A9KpqjjymKNj7BvUlzhqxh3WfF6RRPY6AlfliDGiSGe7Mknx5NoaFVf7bEYeQQfpow61FPuCX-Bl6S8/s320/Kanelbullar6.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><em><span style="color: black; font-family: Georgia;">Les placer sur une plaque chemisée de papier sulfurisé. Couvrir d'un torchon propre et laisser lever durant 1h30-2h.</span></em></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhehg3aY-4Dppar3hVA1JChPH4jEEwpbjLVIWP4qBOjc_h7t1U3h2tFqskr7pepSlqy5A9fpChYo6N08MIveEpJw_CHmgKYNMQjUcKsdj1XybhxlfQT0AdXZNSJVaQ7taYhicTy41wF-k/s1600/Kanelbullar7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="151" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhehg3aY-4Dppar3hVA1JChPH4jEEwpbjLVIWP4qBOjc_h7t1U3h2tFqskr7pepSlqy5A9fpChYo6N08MIveEpJw_CHmgKYNMQjUcKsdj1XybhxlfQT0AdXZNSJVaQ7taYhicTy41wF-k/s400/Kanelbullar7.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: Georgia;">Dorer les brioches d'un mélange d'oeuf battu avec une pincée de sel.</span></em></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSUzNMlaFxFG73ktGjD3glBWdRr5f94AucDEQJPhSjEhCmq7xTKF9FpF_Poa5yR92SsxAjcErdJOqCTWx-_8IQQuyEK6xibiQ235FKHh2HCYrpVfaSwtyAXMPslZEHB4Y9AXlfZPaQzWA/s1600/Kanelbullar4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="170" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSUzNMlaFxFG73ktGjD3glBWdRr5f94AucDEQJPhSjEhCmq7xTKF9FpF_Poa5yR92SsxAjcErdJOqCTWx-_8IQQuyEK6xibiQ235FKHh2HCYrpVfaSwtyAXMPslZEHB4Y9AXlfZPaQzWA/s400/Kanelbullar4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Cuire les kanelbullars 15minutes à 180°C.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><strong>NB:</strong> Pour éviter qu'ils ne colorent trop, couvrir d'alu après 10 minutes de cuisson</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalhHdhY5W1tVpH6-7seU8_GpLVUzohsL0ecj5uSjZTYSyrSqtT8GX8MeNrljFmmQ64kvpwHoZKBKLIhJCenI34qUcGJlDgukpdaGFEkrz1aKNYKLrIisn-L15O-C3YBlfq1jHuxhNQGU/s1600/Kanelbullar3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalhHdhY5W1tVpH6-7seU8_GpLVUzohsL0ecj5uSjZTYSyrSqtT8GX8MeNrljFmmQ64kvpwHoZKBKLIhJCenI34qUcGJlDgukpdaGFEkrz1aKNYKLrIisn-L15O-C3YBlfq1jHuxhNQGU/s400/Kanelbullar3.jpg" width="400" /></a></div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com0tag:blogger.com,1999:blog-3448511050211235952.post-22296538208020032802011-04-14T08:42:00.000+02:002011-04-14T08:42:05.926+02:00Muffins Banane & Chocolat<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNPOFu7uDMCFXNEKBhyphenhyphenckpcRE7LwO69lMPTB7RAhxSxzEE1l0QKW9XTtAUcYCBcYADMNJE7OJdRPhNRcO46GP5NB0nrZlhccRlOT7iaWw9wzunVUNDF4Y_6h8cU3SIfMvZCtTHakudnk/s1600/Muffins+Banane+%2526+Chocolat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNPOFu7uDMCFXNEKBhyphenhyphenckpcRE7LwO69lMPTB7RAhxSxzEE1l0QKW9XTtAUcYCBcYADMNJE7OJdRPhNRcO46GP5NB0nrZlhccRlOT7iaWw9wzunVUNDF4Y_6h8cU3SIfMvZCtTHakudnk/s400/Muffins+Banane+%2526+Chocolat.jpg" width="400" /></a></div><br />
<div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Après la révélation qu'a été ce cake (</em></span><a href="http://lheuredugouter-sarah.blogspot.com/2011/03/cake-marbre-banane-miel-epices-chocolat.html"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>clic!</em></span></a><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>), je tente une nouvelle recette à base de banane...qui m'a tout autant conquise! Décidément, la banane donne une texture vraiment légère, moelleuse et humide à souhait. Le goût de la banane est présent et s'accorde très bien à celui du chocolat noir. Un délice!</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzNECn2MuEanMG5BxZhcQ9Rin1abLbAFbkbM_zjyhqUfNfCQWDwsJTMG4WE4b7t7p5F6x93vJSz2DMXElsi4r5u2uOtbpqzxJl4y4yguYW29TmXxBx9O85Y74Mqi-ya9A8mv37KgpWpS0/s1600/Muffins+Banane+%2526+Chocolat+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzNECn2MuEanMG5BxZhcQ9Rin1abLbAFbkbM_zjyhqUfNfCQWDwsJTMG4WE4b7t7p5F6x93vJSz2DMXElsi4r5u2uOtbpqzxJl4y4yguYW29TmXxBx9O85Y74Mqi-ya9A8mv37KgpWpS0/s200/Muffins+Banane+%2526+Chocolat+6.jpg" width="200" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em><strong>Pour 6 muffins</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>1 banane bien mûre</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>40g de beurre mou</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>45g de sucre</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>1 oeuf</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>75g de farine</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>1 càc de levure</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>50g de chocolat noir</strong></em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Ecraser la banane à la fourchette ou la passer au mixer.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2orPJAvcJ6-jbZbrIC8sdSP1fngpYvA8Z5QFjJVNAVNeL1MkKTvnyn96_95xcLKtStafK99bPnBN9gZcytbNpXUc-3NJEc3Xw_7steRJcxDrfihXYoTPlc9wMrJXNlzfMusU0rLhcmcA/s1600/Muffins+Banane+%2526+Chocolat+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="170" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2orPJAvcJ6-jbZbrIC8sdSP1fngpYvA8Z5QFjJVNAVNeL1MkKTvnyn96_95xcLKtStafK99bPnBN9gZcytbNpXUc-3NJEc3Xw_7steRJcxDrfihXYoTPlc9wMrJXNlzfMusU0rLhcmcA/s400/Muffins+Banane+%2526+Chocolat+7.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Dans un saladier, mélanger le beurre et le sucre.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Ajouter l'oeuf et bien fouetter. Ajouter ensuite la banane écrasée.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7hgM920r8OVQ8lwUPAc5JNaaVxrFixdlZo5eM2v8Z2yY-Ip4WVNap6PP-1h3pGkK1myrnuBji-W0OeWKNelrA3Qi2AXlaHX4yfm1f5GxLFVtTM-U6NJOK47t91MPA4Cac8YfDeMDKzvw/s1600/Muffins+Banane+%2526+Chocolat+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="188" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7hgM920r8OVQ8lwUPAc5JNaaVxrFixdlZo5eM2v8Z2yY-Ip4WVNap6PP-1h3pGkK1myrnuBji-W0OeWKNelrA3Qi2AXlaHX4yfm1f5GxLFVtTM-U6NJOK47t91MPA4Cac8YfDeMDKzvw/s640/Muffins+Banane+%2526+Chocolat+8.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Tamiser la farine et la levure ensemble. Les ajouter au mélange précédent et bien mélanger.</em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Couper le chocolat en pépites et les ajouter. Mélanger.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdiUmTXSO9QNGonIR-WKsDqVQenfJ_Zwi4S3mpjYi-DDEQUlEgo2oX9V00bhMkvYKJqmyYPzAx9khexYl7MFmoIv9CLCPF3_pQlrhCjAOhWVwtpq6Lm0f6VTck2efIR2h-YK_88bIiig/s1600/Muffins+Banane+%2526+Chocolat+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdiUmTXSO9QNGonIR-WKsDqVQenfJ_Zwi4S3mpjYi-DDEQUlEgo2oX9V00bhMkvYKJqmyYPzAx9khexYl7MFmoIv9CLCPF3_pQlrhCjAOhWVwtpq6Lm0f6VTck2efIR2h-YK_88bIiig/s640/Muffins+Banane+%2526+Chocolat+5.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Répartir la pâte dans des moules<span style="color: black;"> à muffins. Pour la déco, ajouter une rondelle de banane au sommet de chaque tas de pâte.</span></em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjptSwMoRi8it2gmdWaLj0uV2O_eJ_odbCJ4woswJsOmNwxaAyfUUXeag_pynJc2IGctExX7XuT4f060QPa5-9obhpXukQptxec3VZCI0btAXPTEqDNruTJkQx2IFxKkjAiEInk1p23zDA/s1600/Muffins+Banane+%2526+Chocolat+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjptSwMoRi8it2gmdWaLj0uV2O_eJ_odbCJ4woswJsOmNwxaAyfUUXeag_pynJc2IGctExX7XuT4f060QPa5-9obhpXukQptxec3VZCI0btAXPTEqDNruTJkQx2IFxKkjAiEInk1p23zDA/s320/Muffins+Banane+%2526+Chocolat+3.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Cuire 15 minutes à 180°C.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYoU4WjtOmtriiWUFRJrt8PptqnGOvHh9ZQsQVmSHzYjAu_9nZ9XPoTc_q41kCvFApo1Mwqmc1SEjdRzTUP1NzOWuEu-elJhNJ74h6JXqhRB_LB_j_7DXTsibev7IMQeQkY_jvGkxFS_M/s1600/Muffins+Banane+%2526+Chocolat+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYoU4WjtOmtriiWUFRJrt8PptqnGOvHh9ZQsQVmSHzYjAu_9nZ9XPoTc_q41kCvFApo1Mwqmc1SEjdRzTUP1NzOWuEu-elJhNJ74h6JXqhRB_LB_j_7DXTsibev7IMQeQkY_jvGkxFS_M/s320/Muffins+Banane+%2526+Chocolat+4.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Démouler les muffins et laisser refroidir sur une grille...si vous résistez jusque là! ;)</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6CsfoI29RrJ6MzAxEbzZUW0gOKgNoqlSKzWNcnDdTy1MWPtBtlRH-YzOR1lauyGTBAKA0AC5EG2C1vrKo_x5X-XJZ8bY6XV3g6zD7SYPMLqqEMqFSbEyLn4uM72scSLy3O8sBCl_24A/s1600/Muffins+Banane+%2526+Chocolat+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6CsfoI29RrJ6MzAxEbzZUW0gOKgNoqlSKzWNcnDdTy1MWPtBtlRH-YzOR1lauyGTBAKA0AC5EG2C1vrKo_x5X-XJZ8bY6XV3g6zD7SYPMLqqEMqFSbEyLn4uM72scSLy3O8sBCl_24A/s400/Muffins+Banane+%2526+Chocolat+1.jpg" width="400" /></a></div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com2tag:blogger.com,1999:blog-3448511050211235952.post-28309229535917005672011-04-11T09:32:00.000+02:002011-04-11T09:32:36.692+02:00Suisses<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGFe9l0Z9bswd510forEhj-2MoOYcp9_eYDaYDkGuNTTRqDVQN5pJ4AvqcK5d8vTu6TY8m-DIA_QCIMqNTdbbdYABSroqLs3Qmc3YzjSFFUoNcm4GXSvj8Nl_-7uBijZ6XSh0k7oMacU/s1600/Suisse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGFe9l0Z9bswd510forEhj-2MoOYcp9_eYDaYDkGuNTTRqDVQN5pJ4AvqcK5d8vTu6TY8m-DIA_QCIMqNTdbbdYABSroqLs3Qmc3YzjSFFUoNcm4GXSvj8Nl_-7uBijZ6XSh0k7oMacU/s400/Suisse.jpg" width="400" /></a></div><div align="justify" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Quoi de plus agréable qu'avoir des viennoiseries maison toutes prêtes pour le petit-déj'?? Peut être l'odeur délicieuse qu'elles dégagent en cuisant? Pour aujourd'hui, mon choix s'est porté sur des suisses: un rectangle de brioche délicieusement garni de crème patissière et de pépites de chocolat. Un délice pour bien commencer une journée!</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em><strong>Pour la brioche</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>250g de farine T45</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>1 sachet de levure spéciale brioche</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>40g de sucre</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>5g de sel</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>3 oeufs</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>40g de lait ou d'eau</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>90g de beurre ramolli</strong></em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Porter tous les ingrédients à température ambiante.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Faire tiédir le lait/eau et dissoudre la levure dedans.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Dans un saladier, mélanger la farine tamisée avec le sucre et le sel.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Creuser un puits et mettre les oeufs et la levure délayée dans le lait/eau.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Mélanger à partir du centre en incorporant la farine petit à petit.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Commencer à battre à vitesse lente puis moyenne jusqu'au décollement de la pâte des bords du saladier.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><strong>NB:</strong> Ajouter un petit peu de farine si la pâte est trop collante</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Ajouter le beurre ramolli en plusieurs fois. La boule de pâte va se désagréger, continuer à battre.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Pétrir jusqu'à ce que le beurre soit totalement incorporé en veillant à tourner le saladier de temps en temps. La pâte doit former une belle boule brillante, lisse et très souple.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><strong>NB:</strong> La pâte doit rester fraîche</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Placer un film transparent sur le saladier et laisser reposer 1h-1h30.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Replier les bords de la pâte vers le fond du saladier, rabattre la pâte.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Filmer et placer au frigo pour la nuit.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><strong><em>Pour la garniture</em></strong></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>25 cl de lait</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>60 g de sucre</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>2 jaunes d'oeufs</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>20g de Maïzena</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>1 càs rase de farine</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>1 càc de beurre</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>Vanille en poudre</strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>150g de chocolat noir</strong></em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Dans une casserole, placer le lait, 30g de sucre, la Maïzena, la farine et la vanille en poudre.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Faire chauffer jusqu'à ce que le mélange épaississe en remuant constamment pour qu'il n'attache pas.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Dans un saladier, blanchir les jaunes d'oeufs avec les 30g de sucre restants.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3K5eEat2nZhmqi5yF6mqRJKMlYm6fKFu3tWmGbZYloDOjfftzdnOh8RUlT7YXl_ysGyFJj6aot0uAwf9z-bEGz2BsLAl_CrzUHdCtGC86q1gIiCT0f9mODTpI1dT1ZOrEzsP6maulc8/s1600/Suisse4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="148" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3K5eEat2nZhmqi5yF6mqRJKMlYm6fKFu3tWmGbZYloDOjfftzdnOh8RUlT7YXl_ysGyFJj6aot0uAwf9z-bEGz2BsLAl_CrzUHdCtGC86q1gIiCT0f9mODTpI1dT1ZOrEzsP6maulc8/s320/Suisse4.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Verser petit à petit le mélange au lait sur les jaunes en remuant.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Replacer dans la casserole et remettre sur feu doux jusqu'à ce que le mélange bout.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCcOKFKqZYDw3wIlTOAN0LCoMvzGftrJfAHs27MLBZGdqgBWkuVGZztlFVDzP51jj8W-EYxfs-FmA7C2rat5ACVTdP9YJf7Xn07nHejdPM8ll9O1AMC8LHT22mCQI69qsOoHidqJGOns/s1600/Suisse5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="125" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCcOKFKqZYDw3wIlTOAN0LCoMvzGftrJfAHs27MLBZGdqgBWkuVGZztlFVDzP51jj8W-EYxfs-FmA7C2rat5ACVTdP9YJf7Xn07nHejdPM8ll9O1AMC8LHT22mCQI69qsOoHidqJGOns/s400/Suisse5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Placer la casserole dans un bain d'eau froide. Lorsque le mélange a tiédi, ajouter le beurre et mélanger.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Laisser le mélange refroidir.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Couper le chocolat noir en petites pépites.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQ_VaQe6jre-J1Pzr5vc8QSQ8sH_5mgSGcD7xh3OMyrp7g0UQPA6WYMvbxqcV2DuY0VKEi9xmzih1JN4gl5ZMHyzGu8SkvJvPXx9EKZore_LJ6oc3t5V6psMGD1sGy2qKK9RM2WR0ZME/s1600/Suisse3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQ_VaQe6jre-J1Pzr5vc8QSQ8sH_5mgSGcD7xh3OMyrp7g0UQPA6WYMvbxqcV2DuY0VKEi9xmzih1JN4gl5ZMHyzGu8SkvJvPXx9EKZore_LJ6oc3t5V6psMGD1sGy2qKK9RM2WR0ZME/s200/Suisse3.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;"><br />
</span> </div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em><strong>Le lendemain</strong> </em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Placer la pâte sur un plan de travail légèrement fariné.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Couvrir d'un torchon et laisser détendre 15 minutes.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><em><span style="color: black; font-family: Georgia;">Etaler la pâte en un rectangle de 4mm d'épaisseur environ.</span></em></div><div class="separator" style="clear: both; text-align: justify;"><em><span style="color: black; font-family: Georgia;">Placer la crème pâtissière sur une moitié du rectangle de pâte.</span></em></div><div class="separator" style="clear: both; text-align: justify;"><em><span style="color: black; font-family: Georgia;">Ajouter les pépites de chocolat par dessus.</span></em></div><div class="separator" style="clear: both; text-align: justify;"><em><span style="color: black; font-family: Georgia;">Replier la moitié de pâte non recouverte par dessus la crème et le chocolat.</span></em></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEnE31p_TyRrTgKmIZQISaFAIT_xYZ7qYEK5YJofZ2yWht4z3xqFd9VI7ecIZa95ddDTn6yv_Zl6HoO_vAQsF0fJ85w56JhyphenhyphenTHH2PSfCw-YRyADyHiuqgSFRFD0oMalPQXVWCIrfvoM5w/s1600/Suisse2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEnE31p_TyRrTgKmIZQISaFAIT_xYZ7qYEK5YJofZ2yWht4z3xqFd9VI7ecIZa95ddDTn6yv_Zl6HoO_vAQsF0fJ85w56JhyphenhyphenTHH2PSfCw-YRyADyHiuqgSFRFD0oMalPQXVWCIrfvoM5w/s400/Suisse2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;"><em><span style="font-family: Georgia;">Découper en bandes de 4-</span></em><em><span style="font-family: Georgia;">5 cm de large et les placer sur une plaque chemisée de p</span></em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;"><em><span style="font-family: Georgia;">apier sulfurisée.</span></em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD5ucotnvDMEbF8lAt8oy8pGiQjPj_7BXRPqOJ9A4eb4dak3kIhugtJhzdixH_012o3brbqJ2eKrdqqnhODwWJryGY_kI63zc8kaNsvKf-e-9wU-MdxcYP4T2QZvgJEtchI8OQCASMzsk/s1600/Suisse1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD5ucotnvDMEbF8lAt8oy8pGiQjPj_7BXRPqOJ9A4eb4dak3kIhugtJhzdixH_012o3brbqJ2eKrdqqnhODwWJryGY_kI63zc8kaNsvKf-e-9wU-MdxcYP4T2QZvgJEtchI8OQCASMzsk/s320/Suisse1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><em><span style="color: black; font-family: Georgia;">Laisser lever 1h30-2h sous un torchon propre.</span></em></div><div class="separator" style="clear: both; text-align: justify;"><em><span style="color: black; font-family: Georgia;">Dorer à l'aide d'un mélange d'oeuf battu avec une pincée de sel.</span></em></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Cuire les suisses 15minutes à 180°C.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><strong>NB:</strong> Pour éviter qu'ils ne colorent trop, couvrir d'alu après 10 minutes de cuisson.</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em><strong>Pour finir</strong></em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Ma recette de </em></span><a href="http://lheuredugouter-sarah.blogspot.com/2011/04/tarte-au-pamplemousse-de-floride.html"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Tarte au Pamplemousse de Floride</em></span></a><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em> a été sélectionnée dans les 10 finalistes du concours de </em></span><a href="http://www.facebook.com/ilovepamplemousse.florida?sk=app_190227510991301#!/ilovepamplemousse.florida?sk=app_190227510991301"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>I love pamplemousse</em></span></a><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Vous pouvez aller voter pour ma recette sur la page facebook du concours...vous pouvez même voter tous les jours pour m'aider à gagner un aller-retour à Miami! ;) Merci!</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.facebook.com/ilovepamplemousse.florida?sk=app_190227510991301#!/ilovepamplemousse.florida?sk=app_190227510991301"><img border="0" height="146" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJVQInU7P6GrKgbVTQMCASnHEWyyiLAI4EmTtso2xMdOVEpkpDS0tNklroD32F6WjuuPJyP11wxKkpyo4W88pgAL00Iipt9nflaBZHHJuKIVGfAuE0ZOQbcKsCmJwadh7rJddiKaXi7qM/s400/Concours+pamplemousse.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com0tag:blogger.com,1999:blog-3448511050211235952.post-72577940633157417002011-04-06T16:59:00.001+02:002011-04-06T17:13:46.560+02:00Tarte au Pamplemousse de Floride<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJL4e6WNRyKj0qqCFfgIGJy7plAJpqV0MmsviQO2sYk-w_UPxhaahYz3U7yXIGP-XMcTGI6g41Wmh76dEU_cpU2iuzFRGE74MzMDCiSxs-RvAJEH6j3tgDxJZ2a4VVPS0bmvZrsiHjiCA/s1600/Tarte+au+pamplemousse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJL4e6WNRyKj0qqCFfgIGJy7plAJpqV0MmsviQO2sYk-w_UPxhaahYz3U7yXIGP-XMcTGI6g41Wmh76dEU_cpU2iuzFRGE74MzMDCiSxs-RvAJEH6j3tgDxJZ2a4VVPS0bmvZrsiHjiCA/s400/Tarte+au+pamplemousse.jpg" width="400" /></a></div><br />
<div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Voilà déjà un moment que j'avais envie d'adapter ma recette de </em></span><a href="http://lheuredugouter-sarah.blogspot.com/2010/10/tarte-au-citron-meringuee.html"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Tarte au Citron</em></span></a><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em> avec d'autres agrumes. J'ai trouvé l'occasion idéale avec le concours de I Love Pamplemousse.</em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em><a href="http://www.ilovepamplemousse.com/"><img alt="I Love Pamplemousse" class="photo img" id="profile_pic" src="http://profile.ak.fbcdn.net/hprofile-ak-snc4/157976_172856346058322_4252169_n.jpg" /></a></em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Vous l'aurez donc compris, je troque le citron pour le pamplemousse et le résultat est plutôt sympathique. Bon, il faut aimer l'amertume car elle est tout de même assez prononcée même si le sucre de la meringue donne à mon sens un bon équilibre. A tester absolument! ;)</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlcpdvXgU2wJluGKhCo1ine87tiwvvD7IXlc6D1lpW_-Dc6r1QBOMvK2INERblKacFYpCee_nfnEvaTmX1rHWtEtByHPCU1onwBb8zG1MAIPUu2fDrOo0NIasJijAav4GutzxEAT6gZc/s1600/Tarte+au+pamplemousse+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlcpdvXgU2wJluGKhCo1ine87tiwvvD7IXlc6D1lpW_-Dc6r1QBOMvK2INERblKacFYpCee_nfnEvaTmX1rHWtEtByHPCU1onwBb8zG1MAIPUu2fDrOo0NIasJijAav4GutzxEAT6gZc/s200/Tarte+au+pamplemousse+9.jpg" width="200" /></a></div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em><strong>Pour la pâte sablée</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>250g de farine</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>125g de beurre</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>70g de sucre</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>1 jaune d'oeuf</strong></em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Dans un saladier, tamiser la farine. Ajouter le sucre.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Ajouter le beurre en dés.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Avec les mains, incorporer le beurre aux poudres de manière à obtenir une consistance de sable fin.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Ajouter le jaune d'oeuf. Mélanger à nouveau à la main jusqu'à obtenir une boule de pâte lisse et homogène.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-w5OEwS7g7vRAZZsw5ux2GRQYbPmFRldZXB-iUz45JbN9ecvIMhXPqyQPqTFD-eKZsBtrJcqXG8v_fZxlcJxxDqpyP04BNsE4AtLFX_hWDUcakIvt9n5v3zCE_YseiUXMF4w66bsOjyw/s1600/Tarte+au+pamplemousse+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-w5OEwS7g7vRAZZsw5ux2GRQYbPmFRldZXB-iUz45JbN9ecvIMhXPqyQPqTFD-eKZsBtrJcqXG8v_fZxlcJxxDqpyP04BNsE4AtLFX_hWDUcakIvt9n5v3zCE_YseiUXMF4w66bsOjyw/s640/Tarte+au+pamplemousse+2.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Envelopper la pâte dans du film alimentaire et laisser au frigo pour 2h.</em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Étaler la pâte et garnir un plat à tarte.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Placer un lest sur la pâte et enfourner pour 10 minutes à 180°C. Retirer le lest et replacer au four pour 5 minutes.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJ5oBF6YyzrlXXYj1HI2RBkt0KarANRirh_pHTDSy2IIp6Md3ytDwLKmM3f-tHxj3DW3TGZG10lnaz3oTItkKblhmZJhlLgTFdza0u951qO4ryshhgQgo57lKhrluyM8yWY0HUADHmkI/s1600/Tarte+au+pamplemousse+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="176" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJ5oBF6YyzrlXXYj1HI2RBkt0KarANRirh_pHTDSy2IIp6Md3ytDwLKmM3f-tHxj3DW3TGZG10lnaz3oTItkKblhmZJhlLgTFdza0u951qO4ryshhgQgo57lKhrluyM8yWY0HUADHmkI/s400/Tarte+au+pamplemousse+1.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em><strong>Pour la crème au pamplemousse</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>1 pamplemousse</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>140g de sucre</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>2 oeufs entiers</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>2 jaunes d'oeuf</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>20 cL de crème fraîche</strong></em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Mélanger les oeufs entiers, les jaunes d'oeuf, la crème et le sucre.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Ajouter le jus du pamplemousse ainsi que son zeste.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6rsz8tuDcmHPVgF8Hr1WY1RDkmpI-sA-upAmRoIyZZ3fThr81TNIErFeY-CyAwFxh2zcgiW5ui0QGXxAkrteRdzQZWmFvdulJr8Z9nz9v3_W65XhWTjmL6nGdICZjU8WyuRdDaKV56GY/s1600/Tarte+au+pamplemousse+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6rsz8tuDcmHPVgF8Hr1WY1RDkmpI-sA-upAmRoIyZZ3fThr81TNIErFeY-CyAwFxh2zcgiW5ui0QGXxAkrteRdzQZWmFvdulJr8Z9nz9v3_W65XhWTjmL6nGdICZjU8WyuRdDaKV56GY/s200/Tarte+au+pamplemousse+10.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Bien homogénéiser.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTc3phwTA2Og2_-I3l__wayg6QcoWNWjBjRLVrRXFlfI-3aLpOcVtDRI-kxtG08xsygIrR2jQuIbawZV0Psd9LI82zHVHKQ0zGdpoUF6bTd0Fo_-JWm1NTjv7Rz33R9rI1WgGNkrnlnPk/s1600/Tarte+au+pamplemousse+11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTc3phwTA2Og2_-I3l__wayg6QcoWNWjBjRLVrRXFlfI-3aLpOcVtDRI-kxtG08xsygIrR2jQuIbawZV0Psd9LI82zHVHKQ0zGdpoUF6bTd0Fo_-JWm1NTjv7Rz33R9rI1WgGNkrnlnPk/s640/Tarte+au+pamplemousse+11.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Verser la crème au pamplemousse sur la pâte cuite à blanc et enfourner pour 30 minutes à 180°C.</em></span></div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em><strong>Pour la meringue</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>3 blancs d'oeufs</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>110 g de sucre</strong></em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Battre les blancs avec une pincée de sel.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Quand ils commencent à mousser, ajouter le sucre.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Continuer de battre jusqu'à ce que la meringue forme des pics lorsqu'on retire les fouets.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieTDfY8CLHIu9yzwUMphqVgzD5wLKTti1sbEi-FTNb31pB4uoFHGG0UXf1vA89kv5f4AhHqY7IZvlFEj-QkXfmxWe2LBwlMkavlJtC0XoyqYypUzZBZfPusuT5IMB46xiLmbZ2Q_QG-ro/s1600/Tarte+au+pamplemousse+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieTDfY8CLHIu9yzwUMphqVgzD5wLKTti1sbEi-FTNb31pB4uoFHGG0UXf1vA89kv5f4AhHqY7IZvlFEj-QkXfmxWe2LBwlMkavlJtC0XoyqYypUzZBZfPusuT5IMB46xiLmbZ2Q_QG-ro/s320/Tarte+au+pamplemousse+7.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>A l'aide d'une poche à douille, répartir la meringue sur la tarte.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Enfourner pour environ 10 minutes à 180°C en surveillant afin que la meringue ne brûle pas.</em></span></div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em><strong>Pour le pamplemousse confit </strong></em></span><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>(recette trouvée là -</em></span><a href="http://cessinthecity.canalblog.com/archives/2007/02/04/3894678.html"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>clic!</em></span></a><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>- )</em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>1 belle tranche de pamplemousse</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>Eau</strong></em></span></div><div style="text-align: center;"><span style="color: #4c1130; font-family: Georgia, "Times New Roman", serif;"><em><strong>Sucre</strong></em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Dans un récipient allant au micro-onde, placer un mélange tant pour tant d'eau et de sucre de manière à ce qu'il y en ait assez pour immerger la tranche de pamplemousse dedans.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Placer au micro-onde, à puissance maximale pour 4 fois 2'30.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd9JREjffSElIkCCGkLBUu68ubUVDY0CGOPiNSBLLyC-ajxSjKWeqvm0mzSvbU9mE1cAmrWmthWkU0jD2PpDD7UvKbQsPrafASiEokXShFPC5UOXdzrtEYKYK2tHIDq0gPBa_YiswtYNQ/s1600/Tarte+au+pamplemousse+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd9JREjffSElIkCCGkLBUu68ubUVDY0CGOPiNSBLLyC-ajxSjKWeqvm0mzSvbU9mE1cAmrWmthWkU0jD2PpDD7UvKbQsPrafASiEokXShFPC5UOXdzrtEYKYK2tHIDq0gPBa_YiswtYNQ/s640/Tarte+au+pamplemousse+6.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Il ne reste qu'à placer la tranche de pamplemousse sur la tarte.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjnapTzkZu74NbmUkCrze6GJA7M3i0nLiC2A6NVkzewkZw8ii1IGSyRP4zZuoNc68yIjJFRVEWVAj9Scq_0cc64yLLQjIwdamaRqdRncZPyY2xke96c-92Mlva-ki3tljJpE1s7X537Vk/s1600/Tarte+au+pamplemousse+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjnapTzkZu74NbmUkCrze6GJA7M3i0nLiC2A6NVkzewkZw8ii1IGSyRP4zZuoNc68yIjJFRVEWVAj9Scq_0cc64yLLQjIwdamaRqdRncZPyY2xke96c-92Mlva-ki3tljJpE1s7X537Vk/s400/Tarte+au+pamplemousse+8.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwparaUZ5yhuPEhVq7iPqh3cz8-yM_EZ-WEVY-J1m4EBbVtNU3R-YOHNQ4gwAyDSOII4EWDR2vhRtzqbVrXTGHdecjjpllQekZXtVBF0HmIEfPMc0XXI8QdZdyrKvx2SkvlZZjhTDeenY/s1600/Tarte+au+pamplemousse+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwparaUZ5yhuPEhVq7iPqh3cz8-yM_EZ-WEVY-J1m4EBbVtNU3R-YOHNQ4gwAyDSOII4EWDR2vhRtzqbVrXTGHdecjjpllQekZXtVBF0HmIEfPMc0XXI8QdZdyrKvx2SkvlZZjhTDeenY/s400/Tarte+au+pamplemousse+13.jpg" width="400" /></a></div><br />
<div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Placer au frigo et déguster froid.</em></span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDBzuxzpgjfK-IwqW28QW8MsohIYSOVntiu6gais4kCplm_5YsJQvrxKFnkDeQRRR3L90Ao1sepVqDIDsforEISktOKIOshwZsSbBfDa01srhghszADMvWlKZtDAmLqfydxTirBHmY9Oo/s1600/Tarte+au+pamplemousse+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDBzuxzpgjfK-IwqW28QW8MsohIYSOVntiu6gais4kCplm_5YsJQvrxKFnkDeQRRR3L90Ao1sepVqDIDsforEISktOKIOshwZsSbBfDa01srhghszADMvWlKZtDAmLqfydxTirBHmY9Oo/s640/Tarte+au+pamplemousse+12.jpg" width="480" /></a></div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em><strong>Pour finir</strong></em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Cette fois-ci, je n'ai fait qu'une petite tarte et je ne l'ai pas garnie entièrement de meringue alors j'avais des restes de pâte sablée et de meringue. Et comme je n'aime pas jeter, me voilà partie dans une fournée de sablés et une autre de meringue... </em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Étaler le reste de pâte sablée. A l'emporte-pièce, découper des biscuits et les placer sur un tapis en silicone.</em></span></div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Enfourner pour 1/4 d'heure à 180°C. Miam!</em></span></div><div style="text-align: justify;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYO7ZpAELSTIpLC1PmGUS6RbosYfGk0dzKETUfNxOEGtcUF9Ytu6bOYy3xhG6gjHBi3af7IdNnjkzm4_EhC_ClilXRmmsEFA-Fu548aHoQ37Ol_Oh_-fEAzexjXDqaYE8PMe0z1fata-8/s1600/Tarte+au+pamplemousse+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em></em></span></a><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYO7ZpAELSTIpLC1PmGUS6RbosYfGk0dzKETUfNxOEGtcUF9Ytu6bOYy3xhG6gjHBi3af7IdNnjkzm4_EhC_ClilXRmmsEFA-Fu548aHoQ37Ol_Oh_-fEAzexjXDqaYE8PMe0z1fata-8/s1600/Tarte+au+pamplemousse+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYO7ZpAELSTIpLC1PmGUS6RbosYfGk0dzKETUfNxOEGtcUF9Ytu6bOYy3xhG6gjHBi3af7IdNnjkzm4_EhC_ClilXRmmsEFA-Fu548aHoQ37Ol_Oh_-fEAzexjXDqaYE8PMe0z1fata-8/s320/Tarte+au+pamplemousse+5.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>A la poche à douille, former de petites meringues et faire cuire pour 1h à 100°C. Conserver dans une boîte hermétique.</em></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoXIf411jezg99B0T6QvxXLoYwve6CoFvD1smBhTMKvUmpCLn6a_S8GgGBbiqJrt1gV4xWRJ9k3mLcmiX_byhm5qmB8JDELRIaDkB9SOOZuCtDVeB-pxNJKCspsJnK3jhg7CwLXcfV7_I/s1600/Tarte+au+pamplemousse+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoXIf411jezg99B0T6QvxXLoYwve6CoFvD1smBhTMKvUmpCLn6a_S8GgGBbiqJrt1gV4xWRJ9k3mLcmiX_byhm5qmB8JDELRIaDkB9SOOZuCtDVeB-pxNJKCspsJnK3jhg7CwLXcfV7_I/s320/Tarte+au+pamplemousse+4.jpg" width="320" /></a></div><div align="center" style="text-align: justify;"></div>Sarahhttp://www.blogger.com/profile/05814406486667902695noreply@blogger.com4