{"id":10733,"date":"2019-03-08T08:25:00","date_gmt":"2019-03-08T07:25:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10733"},"modified":"2022-05-24T15:42:48","modified_gmt":"2022-05-24T13:42:48","slug":"agneau-pascal-en-pate-a-tresse","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/agneau-pascal-en-pate-a-tresse\/","title":{"rendered":"Agneau pascal en p\u00e2te \u00e0 tresse"},"content":{"rendered":"\n

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

Agneau pascal en p\u00e2te \u00e0 tresse (4725 g)<\/strong>
3750 g    p\u00e2te \u00e0 tresse au beurre
  100 g    dorure ; pour badigeonner
  250 g    finot de froment ; pour saupoudrer et fa\u00e7onner
  505 g    meringage avec f\u00e9cule
  100 g    glace royale 1 : 5 ; pour les yeux
    20 g    Scrivosa, brune ; pour les yeux Meringage avec f\u00e9cule (505 g)
170 g    blanc d\u2019\u0153uf
250 g    sucre
  85 g    f\u00e9cule de pomme de terre ; m\u00e9langer avec le sucre<\/p>\n\n\n\n

Battre le blanc d\u2019\u0153uf avec 1\/3 de m\u00e9lange sucre et f\u00e9cule de pomme de terre. Incorporer le reste du m\u00e9lange progressivement. Battre jusqu\u2019\u00e0 la formation de pointes l\u00e9g\u00e8res.<\/em><\/p>\n\n\n\n

P\u00e2te \u00e0 tresse (3745 g)<\/strong>
1965 g    farine de froment 400
1140 g    lait entier
    25 g    sucre ; diluer dans le lait
    90 g    levure de boulangerie
    25 g    malt liquide ; diluer dans le lait
  115 g    \u0153uf ; m\u00e9langer
  340 g    beurre ; incorporer apr\u00e8s 4 \u00e0 5 minutes
   45 g    sel de cuisine ; incorporer \u00e0 la fin du m\u00e9lange et p\u00e9trir jusqu\u2019\u00e0 l\u2019obtention d\u2019une p\u00e2te souple.<\/p>\n\n\n\n

Pointage : 75 minutes<\/p>\n\n\n\n

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

Diviser et boulet<\/strong>
Peser des presses de 1500 g pour les corps et des presses de 750 g pour les t\u00eates puis bouler.<\/p>\n\n\n\n

Fa\u00e7onner<\/strong>
Abaisser les p\u00e2tons pour le corps sur un \u00d8 de 7 cm et emporter une \u00e9chancrure \u00e0 l\u2019aide d\u2019un emporte-
pi\u00e8ce rond (5 cm) pour la t\u00eate. Diviser le morceau de p\u00e2te obtenu en deux et le placer sous le buste pour former les pieds. Former les t\u00eates en fa\u00e7onnant les boules de p\u00e2tes en long. D\u00e9couper les oreilles \u00e0 l\u2019aide d\u2019un coupe-p\u00e2te. Placer dans l\u2019\u00e9chancrure pr\u00e9par\u00e9e.
Appr\u00eat : laisser fermenter \u00e0 couvert sur des plaques recouvertes de papier silicone. Dorer les agneaux.<\/p>\n\n\n\n

Pr\u00e9paration \u00e0 la cuisson<\/strong>
Dresser 10 g de meringage sur chaque agneau pour la toison.<\/p>\n\n\n\n

Cuisson<\/strong>
Placer dans un four moyennement chaud sans vapeur et cuire clair avec le soupirail ouvert.<\/p>\n\n\n\n

Finition<\/strong>
Dresser des yeux en gla\u00e7ure royale et finition Scrivosa sur un film plastique, laisser s\u00e9cher et placer ou dresser les yeux directement sur les produits refroidis.<\/p>\n\n\n\n

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

Liste des ingr\u00e9dients<\/strong>
Farine de froment (CH), lait, sucre, beurre 7 %, \u0153uf (CH), blanc d\u2019\u0153uf (CH), levure de boulangerie, amidon de pomme de terre, sel iod\u00e9, malt d\u2019orge, masse d\u00e9cor (sucre, poudre de cacao pauvre en graisse, huile de palmiste, huile de palme, \u00e9mulsifiant [l\u00e9cithine de soja]), acidifiant (E330), stabilisant (E415).<\/p>\n\n\n\n

Valeurs nutritives (100 g)<\/strong>
Val. \u00e9nerg. 1382 kJ \/ 331 kcal.
Lipides 9,3 g, dt acides gras sat. 4,6 g ; glucides 52,4 g, dt sucre 9,8 g ; protides 8,7 g ; sel 1,2 g.<\/p>\n\n\n\n

Temps et prix indicatifs<\/strong>
50 pi\u00e8ces : 80 minutes
prix par pi\u00e8ce : CHF 3.65<\/p>\n\n\n\n

D\u00e9claration, valeurs nutritives et calculs se rapportent exclusivement \u00e0 cette recette.<\/em><\/p>\n\n\n\n

Source : \u00ab Bulletin \u00bb Richemont, jan. 2019 ; www.richemont.online<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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