{"id":10535,"date":"2019-07-01T13:36:00","date_gmt":"2019-07-01T11:36:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10535"},"modified":"2022-05-20T16:33:58","modified_gmt":"2022-05-20T14:33:58","slug":"trapezes-aux-groseilles-rouges","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/trapezes-aux-groseilles-rouges\/","title":{"rendered":"Trap\u00e8zes aux groseilles rouges"},"content":{"rendered":"\n

\u00ab\u2009Bulletin\u2009\u00bb Richemont, juin\u202f2019<\/strong><\/p>\n\n\n\n

Trap\u00e8zes aux groseilles rouges (1970\u202fg)<\/strong>
  440\u202fg    croissants au beurre, rassis, 10 pi\u00e8ces
1320\u202fg    masse au s\u00e9r\u00e9
  200\u202fg    groseilles rouges congel\u00e9es
    10\u202fg    sucre poudre neige<\/p>\n\n\n\n

Masse au s\u00e9r\u00e9 (1320\u202fg) <\/strong>
180\u202fg    beurre, mou
220\u202fg    sucre
  10\u202fg    p\u00e2te citron
120\u202fg    jaune d\u2019\u0153uf
500\u202fg    s\u00e9r\u00e9 maigre
  70\u202fg    farine de froment 400
180\u202fg    blanc d\u2019\u0153uf
  40\u202fg    sucre
M\u00e9langer le beurre et le sucre jusqu\u2019\u00e0 l\u2019obtention d\u2019une masse onctueuse. Ajouter progressivement le jaune d\u2019\u0153uf et la p\u00e2te citron. Incorporer le s\u00e9r\u00e9. Battre le blanc d\u2019\u0153uf avec le sucre en neige
et, avec la farine, incorporer \u00e0 la masse au s\u00e9r\u00e9.<\/em><\/p>\n\n\n\n

Fabrication<\/h3>\n\n\n\n

Pr\u00e9paration<\/strong>
Couper chaque croissant congel\u00e9 en 6 triangles. Ceci permet d\u2019obtenir des coupes exactes.
Chemiser les cadres Beurrer des cadres en m\u00e9tal (60\u2009\u00d7\u20098\u2009\u00d7\u20093\u202fcm) Chemiser les c\u00f4t\u00e9s avec du papier silicone. Placer les triangles de croissants en les serrant pour former des fonds compacts. <\/p>\n\n\n\n

Remplir<\/strong>
Dresser 660\u202fg de masse au s\u00e9r\u00e9 et r\u00e9partir 100\u202fg de groseilles rouges congel\u00e9es dans chaque cadre.<\/p>\n\n\n\n

Pr\u00e9paration \u00e0 la cuisson<\/strong>
Couvrir la masse avec d\u2019autres triangles de croissants de mani\u00e8re r\u00e9guli\u00e8re (avec la coupe vers le haut) et presser l\u00e9g\u00e8rement.<\/p>\n\n\n\n

Cuisson<\/strong>
Placer dans un four doux, avec le soupirail ouvert. La surface doit \u00eatre toast\u00e9e brun dor\u00e9. Apr\u00e8s la cuisson, d\u00e9mouler et laisser refroidir un peu.<\/p>\n\n\n\n

Finition<\/strong>
Couper en trap\u00e8zes et saupoudrer un peu de sucre poudre neige sur la surface.<\/p>\n\n\n\n

Conseil<\/strong>
Pour obtenir une surface plus croustillante, placer \u00e0 nouveau quelques minutes dans un four doux juste avant de consommer.<\/p>\n\n\n\n

D\u00e9claration<\/h3>\n\n\n\n

Liste des ingr\u00e9dients<\/strong>
S\u00e9r\u00e9 maigre, croissants au beurre 22\u202f% (eau, farine de froment [CH], beurre, poudre de lait entier, levure de boulangerie, sucre, jaune d\u2019\u0153uf [CH], sel de cuisine iod\u00e9, malt d\u2019orge, produit de panification [amidon de froment, farine de froment de gonflement, malt d\u2019orge, sucre de raisin, poudre d\u2019ac\u00e9role sur amidon de manioc]), sucre, groseilles 10\u202f%, beurre, blanc d\u2019\u0153uf (CH), jaune d\u2019\u0153uf (CH), farine de froment (CH), citron, amidon de ma\u00efs cireux, huile de palme, dextrose, anti-agglom\u00e9rants (E470a, E341).<\/p>\n\n\n\n

Valeurs nutritives (100\u202fg)<\/strong>
Lipides 15,2\u202fg, dt acides gras sat. 8,4\u202fg, glucides 28,7\u202fg, dt sucre 17,8\u202fg, protides 7,5\u202fg\u2009; sel 0,3\u202fg.<\/p>\n\n\n\n

Temps et prix indicatifs<\/strong>
22\u202fpi\u00e8ces\u2009: 20\u202fminutes
par pi\u00e8ce\u2009: CHF\u202f4.25.
par 100\u202fg\u2009: CHF\u202f5.28.
D\u00e9claration, valeurs nutritives et calculs se rapportent exclusivement \u00e0 cette recette.<\/em><\/p>\n\n\n\n


Source\u2009: \u00ab\u2009Bulletin\u2009\u00bb Richemont, juin\u202f2019, www.richemont.online<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00ab\u2009Bulletin\u2009\u00bb Richemont, juin\u202f2019 Trap\u00e8zes aux groseilles rouges (1970\u202fg)  440\u202fg    croissants au beurre, rassis, 10 pi\u00e8ces1320\u202fg    masse au s\u00e9r\u00e9  200\u202fg    groseilles rouges congel\u00e9es    10\u202fg    sucre poudre neige Masse au s\u00e9r\u00e9 (1320\u202fg) 180\u202fg    beurre, mou220\u202fg    sucre  10\u202fg    p\u00e2te citron120\u202fg    jaune d\u2019\u0153uf500\u202fg    s\u00e9r\u00e9 maigre  70\u202fg    farine de froment 400180\u202fg    blanc d\u2019\u0153uf  40\u202fg    sucreM\u00e9langer le beurre et le sucre jusqu\u2019\u00e0 l\u2019obtention d\u2019une masse onctueuse. […]<\/p>\n","protected":false},"author":1,"featured_media":6198,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-10535","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-du-mois"],"acf":[],"yoast_head":"\nTrap\u00e8zes aux groseilles rouges | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/trapezes-aux-groseilles-rouges\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Trap\u00e8zes aux groseilles rouges\" \/>\n<meta property=\"og:description\" content=\"\u00ab\u2009Bulletin\u2009\u00bb Richemont, juin\u202f2019 Trap\u00e8zes aux groseilles rouges (1970\u202fg)  440\u202fg    croissants au beurre, rassis, 10 pi\u00e8ces1320\u202fg    masse au s\u00e9r\u00e9  200\u202fg    groseilles rouges congel\u00e9es    10\u202fg    sucre poudre neige Masse au s\u00e9r\u00e9 (1320\u202fg) 180\u202fg    beurre, mou220\u202fg    sucre  10\u202fg    p\u00e2te citron120\u202fg    jaune d\u2019\u0153uf500\u202fg    s\u00e9r\u00e9 maigre  70\u202fg    farine de froment 400180\u202fg    blanc d\u2019\u0153uf  40\u202fg    sucreM\u00e9langer le beurre et le sucre jusqu\u2019\u00e0 l\u2019obtention d\u2019une masse onctueuse. 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