{"id":10816,"date":"2019-01-10T10:27:00","date_gmt":"2019-01-10T09:27:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10816"},"modified":"2022-05-24T16:50:43","modified_gmt":"2022-05-24T14:50:43","slug":"sucettes-en-coeur","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/sucettes-en-coeur\/","title":{"rendered":"Sucettes en c\u0153ur"},"content":{"rendered":"\n

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

Sucettes en C\u0153ur (560 g)<\/strong>
500 g    p\u00e2te \u00e0 sabl\u00e9s au beurre ; deux variantes
  40 g    Isomalt
  20 g    gingembre frais ; couper en d\u00e9s fins<\/p>\n\n\n\n

P\u00e2te \u00e0 sabl\u00e9s au beurre tonka orange (505,4 g)<\/strong>
165 g    beurre, 5 \u00b0C
  70 g    sucre glace sans additif
    4 g    sucre vanill\u00e9
    1 g    sel de cuisine
  10 g    blanc d\u2019\u0153uf pasteuris\u00e9
  10 g    cr\u00e8me enti\u00e8re UHT
  20 g    amidon de froment
220 g    farine de froment 400
    5 g    zeste d\u2019orange
    0,4 g    f\u00e8ve tonka<\/p>\n\n\n\n

M\u00e9langer beurre et sucre glace \u00e0 petite vitesse. Lisser le sucre vanill\u00e9, le sel, le blanc d\u2019\u0153uf, la cr\u00e8me avec le zeste d\u2019orange et la f\u00e8ve tonka puis incorporer. Ajouter l\u2019amidon et la farine de froment. Emballer la p\u00e2te dans du plastique, conserver au r\u00e9frig\u00e9rateur.<\/em><\/p>\n\n\n\n

P\u00e2te \u00e0 sal\u00e9s au beurre poivre et chocolat (1003 g)<\/strong>
325 g    beurre, 5 \u00b0C
130 g    sucre glace sans additifs
    3 g    sel de cuisine
  20 g    blanc d\u2019\u0153uf pasteuris\u00e9
  20 g    cr\u00e8me enti\u00e8re UHT
460 g    farine de froment 400
  40 g    cacao en poudre 22 \u2013 24 %
    5 g    poivre noir concass\u00e9<\/p>\n\n\n\n

M\u00e9langer le beurre et le sucre glace \u00e0 petite vitesse. Lisser ensemble le sel, le blanc d\u2019\u0153uf et la cr\u00e8me avec le poivre puis incorporer. Ajouter le cacao en poudre et la farine de froment. Emballer la p\u00e2te dans du plastique et conserver au r\u00e9frig\u00e9rateur.<\/em><\/p>\n\n\n\n

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

Ingr\u00e9dients<\/strong>
Les ingr\u00e9dients de la p\u00e2te sabl\u00e9e sont compl\u00e9t\u00e9s par des \u00e9pices. F\u00e8ves tonka et zeste d\u2019orange sont utilis\u00e9s pour la p\u00e2te claire et le poivre concass\u00e9 grossi\u00e8rement pour la p\u00e2te au chocolat.<\/p>\n\n\n\n

Adjonction des \u00e9pices<\/strong>
Les \u00e9pices et surtout les zestes d\u2019orange et de citron devraient toujours \u00eatre r\u00e2p\u00e9s au-dessus des autres ingr\u00e9dients pour r\u00e9cup\u00e9rer toute l\u2019huile essentielle.<\/p>\n\n\n\n

P\u00e2te emport\u00e9e avec b\u00e2ton<\/strong>
Abaisser la p\u00e2te \u00e0 sabl\u00e9s \u00e0 4,5 mm, la gaufrer avec un rouleau structur\u00e9 et l\u2019emporter avec un emporte-pi\u00e8ce rond cannel\u00e9 (8 cm \u00d8). Emporter un c\u0153ur, de 4 \u00d7 3,5 cm. Poser la p\u00e2te sur une natte Silpain et placer le petit b\u00e2ton de la sucette sous la p\u00e2te jusqu\u2019\u00e0 la pointe du c\u0153ur.<\/p>\n\n\n\n

Remplir d\u2019Isomalt<\/strong>
M\u00e9langer l\u2019Isomalt avec le gingembre coup\u00e9 en d\u00e9s fins et r\u00e9partir dans le creux du c\u0153ur apr\u00e8s 2\/3 de la cuisson. Finir de cuire et bien laisser refroidir avant de retirer les sucettes de la plaque.<\/p>\n\n\n\n

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

D\u00e9signation au point de vente<\/strong>
C\u0153ur en sabl\u00e9 au beurre avec \u00e9pices<\/p>\n\n\n\n

Liste des ingr\u00e9dients<\/strong>
Farine de froment (CH), beurre (CH), sucre, \u00e9dulcorant (E953), amidon de froment, gingembre, de cacao, cr\u00e8me, blanc d\u2019\u0153uf (CH), sucre vanill\u00e9, zeste d\u2019orange, poivre noir, sel de cuisine iod\u00e9, f\u00e8ve tonka, vanille, acidifiant (E330), stabilisant (E415).<\/p>\n\n\n\n

Valeurs nutritives 100 g<\/strong>
Valeur \u00e9nerg. 1941 kJ \/ 464 kcal.
Lipides 27,8 g, dont acides gras sat 16,5 g ; glucides 51,3 g, dont sucre 14,2 g ; protides 5,9 g ; sel 0,3 g.<\/p>\n\n\n\n

Temps et prix indicatif<\/strong>
20 pi\u00e8ces : 30 minutes.
prix par pi\u00e8ce : CHF 1.10.<\/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, janvier 2019, www.richemont.online<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00ab\u2009Bulletin\u2009\u00bb Richemont, janvier\u202f2019 Sucettes en C\u0153ur (560 g)500 g    p\u00e2te \u00e0 sabl\u00e9s au beurre ; deux variantes  40 g    Isomalt  20 g    gingembre frais ; couper en d\u00e9s fins P\u00e2te \u00e0 sabl\u00e9s au beurre tonka orange (505,4 g)165 g    beurre, 5 \u00b0C  70 g    sucre glace sans additif    4 g    sucre vanill\u00e9    1 g    sel de cuisine  10 g    blanc […]<\/p>\n","protected":false},"author":1,"featured_media":6437,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-10816","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-du-mois"],"acf":[],"yoast_head":"\nSucettes en c\u0153ur | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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