{"id":10008,"date":"2018-07-12T16:15:00","date_gmt":"2018-07-12T14:15:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10008"},"modified":"2022-05-13T16:45:28","modified_gmt":"2022-05-13T14:45:28","slug":"tartelettes-calamondin-aux-bonbons-ricola","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/tartelettes-calamondin-aux-bonbons-ricola\/","title":{"rendered":"Tartelettes calamondin aux bonbons Ricola"},"content":{"rendered":"\n<p><strong>\u00ab\u2009Bulletin\u2009\u00bb Richemont, juin 2018<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-tartelettes-calamondin-aux-bonbons-ricola-1440-g\">Tartelettes calamondin aux bonbons Ricola (1440\u202fg)<\/h2>\n\n\n\n<p>360\u202fg fond de p\u00e2te sabl\u00e9e, cercle de 6,6\u202fcm-\u00d8, pr\u00e9cuit<br>800\u202fg cr\u00e8me calamondin<br>160\u202fg meringage espagnol aux bonbons aux herbes<br>60\u202fg Couverture Piccoli Excellence 54\u202f%\u2009; d\u00e9cor<br>20\u202fg fleurs de bourrache\u2009; d\u00e9cor<br>40\u202fg beurre de cacao \u00e0 gicler<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Cr\u00e8me calamondin (800\u202fg)<\/h2>\n\n\n\n<p>120\u202fg pur\u00e9e de calamondin congel\u00e9e<br>295\u202fg sucre<br>180\u202fg \u0153uf<br>175\u202fg beurre<br>5\u202fg g\u00e9latine en poudre\u2009; ramollie dans l\u2019eau<br>20\u202fg eau<br>5\u202fg zeste de lime<\/p>\n\n\n\n<p>Cuire pur\u00e9e, sucre, \u0153ufs et beurre puis passer. Incorporer la g\u00e9latine ramollie et m\u00e9langer. Incorporer le zeste de lime finement r\u00e2p\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Meringage espagnol aux bonbons aux herbes (160\u202fg)<\/h2>\n\n\n\n<p>70\u202fg blanc d\u2019\u0153uf<br>80\u202fg sucre<br>10\u202fg bonbons aux herbes Ricola, finement moulu<\/p>\n\n\n\n<p>Chauffer le blanc d\u2019\u0153uf et le sucre en remuant sans arr\u00eat \u00e0 40 \u2013 45\u202f\u00b0C. Battre la masse en neige et ajouter \u00e0 la fin les bonbons aux herbes Ricola. Utiliser aussit\u00f4t.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Fabrication<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Poser les cercles<\/h2>\n\n\n\n<p>Pulv\u00e9riser les cercles en m\u00e9tal avec un spray gras. Abaisser la p\u00e2te sabl\u00e9e \u00e0 1,6\u202fmm et placer au cong\u00e9lateur. D\u00e9couper la p\u00e2te en bandes et en chemiser les petits cercles. Puis, emporter le fond et cuire sur une natte perfor\u00e9e.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pulv\u00e9riser les cercles<\/h2>\n\n\n\n<p>Pulv\u00e9riser ou badigeonner les tartelettes cuites avec du beurre de cacao liquide de mani\u00e8re qu\u2019elles restent croustillantes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Dresser<\/h2>\n\n\n\n<p>Fabriquer la cr\u00e8me et dresser dans les tartelettes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Meringage<\/h2>\n\n\n\n<p>Fabriquer le meringage espagnol. Incorporer les bonbons Ricola finement moulus \u00e0 la fin et dresser la masse.<\/p>\n\n\n\n<p>Flamber la surface avec pr\u00e9caution et d\u00e9corer avec l\u2019ornement de couverture et les fleurs.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">D\u00e9claration<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Liste des ingr\u00e9dients<\/h2>\n\n\n\n<p>Sucre, beurre, \u0153uf (CH), farine de froment (CH), calamondin 9\u202f%, blanc d\u2019\u0153uf, couverture au moins 54\u202f% de cacao (sucre, masse cacao, beurre de cacao, \u00e9mulsifiant [l\u00e9cithine de soja], vanille), fleurs de bourrache, eau, bonbons aux herbes Ricola (plantain, guimauve, menthe, thym, sauge, alch\u00e9mille, sureau, primev\u00e8re, achill\u00e9e, bibernelle, v\u00e9ronique des montagnes, mauve, marrube, menthol, \u00e9dulcorants [isomalt, aspartame, ac\u00e9sulfame K], colorant [caramel]), g\u00e9latine (porc), zeste de lime, sucre vanill\u00e9, sel de cuisine iod\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Valeurs nutritives pour 100\u202fg<\/h2>\n\n\n\n<p>Valeur \u00e9nerg. 1525\u202fkJ\u2009\/\u2009364 kcal. Lipides 19,2\u202fg, dont acides gras sat. 11,1\u202fg\u2009; glucides 43,8\u202fg, dt sucre 34,4\u202fg\u2009; protides 4,1\u202fg\u2009; sel 0,2\u202fg.<\/p>\n\n\n\n<p>D\u00e9claration, valeurs nutritives et calculs se rapportent uniquement \u00e0 cette recette.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Temps et prix indicatifs<\/h2>\n\n\n\n<p>20\u202fpi\u00e8ces\u2009: 30\u202fminutes<\/p>\n\n\n\n<p>Prix par pi\u00e8ce\u2009: CHF\u202f7.10<\/p>\n\n\n\n<p>Source : \u00ab Bulletin \u00bb Richemont, juin \/ juillet 2018, <a href=\"http:\/\/www.richemont.online\/\">www.richemont.online<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00ab\u2009Bulletin\u2009\u00bb Richemont, juin 2018 Tartelettes calamondin aux bonbons Ricola (1440\u202fg) 360\u202fg fond de p\u00e2te sabl\u00e9e, cercle de 6,6\u202fcm-\u00d8, pr\u00e9cuit800\u202fg cr\u00e8me calamondin160\u202fg meringage espagnol aux bonbons aux herbes60\u202fg Couverture Piccoli Excellence 54\u202f%\u2009; d\u00e9cor20\u202fg fleurs de bourrache\u2009; d\u00e9cor40\u202fg beurre de cacao \u00e0 gicler Cr\u00e8me calamondin (800\u202fg) 120\u202fg pur\u00e9e de calamondin congel\u00e9e295\u202fg sucre180\u202fg \u0153uf175\u202fg beurre5\u202fg g\u00e9latine en poudre\u2009; ramollie dans l\u2019eau20\u202fg eau5\u202fg zeste [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6616,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-10008","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-du-mois"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Tartelettes calamondin aux bonbons Ricola | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, 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