{"id":10876,"date":"2018-11-21T11:24:00","date_gmt":"2018-11-21T10:24:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10876"},"modified":"2022-05-25T09:12:34","modified_gmt":"2022-05-25T07:12:34","slug":"pain-au-popcorn-et-au-cacao","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/pain-au-popcorn-et-au-cacao\/","title":{"rendered":"Pain au popcorn et au cacao"},"content":{"rendered":"\n

\u00ab\u2009Bulletin\u2009\u00bb Richemont, novembre 2018<\/strong><\/p>\n\n\n\n

Pain au popcorn et au cacao (18 960 g)<\/strong>
9240 g    p\u00e2te au popcorn
9220 g    p\u00e2te au cacao
  500 g    farine de froment 720 ; pour fa\u00e7onner, saupoudrer<\/p>\n\n\n\n

P\u00e2te de base (17 080 g)<\/strong>
9300 g    farine de froment 720
7440 g    eau
  100 g    levure de boulangerie
  240 g    sel de cuisine ; ajouter vers la fin du m\u00e9lange et p\u00e9trir en une p\u00e2te souple<\/p>\n\n\n\n

Diviser la p\u00e2te de base puis fabriquer la p\u00e2te au popcorn et la p\u00e2te au cacao.<\/p>\n\n\n\n

P\u00e2te au popcorn (9240 g)<\/strong>
8540 g    p\u00e2te de base
  700 g    popcorn de ma\u00efs fraise ; m\u00e9langer bri\u00e8vement<\/p>\n\n\n\n

p\u00e2te au cacao (9220 g)<\/strong>
8540 g    p\u00e2te de base
  680 g    \u00e9clats de cacao caram\u00e9lis\u00e9s ; m\u00e9langer bri\u00e8vement<\/p>\n\n\n\n

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

P\u00e2te au popcorn<\/strong>
Fabriquer le popcorn de ma\u00efs fraise. Le m\u00e9langer avec une moiti\u00e9 de la p\u00e2te de base, p\u00e9trie de mani\u00e8re souple.
Laisser fermenter pendant 60 min. \u00e0 temp\u00e9rature ambiante, placer au r\u00e9frig\u00e9rateur \u00e0 5 \u00b0C pour la nuit.<\/p>\n\n\n\n

P\u00e2te au cacao<\/strong>
M\u00e9langer les \u00e9clats de cacao caram\u00e9lis\u00e9s avec l\u2019autre moiti\u00e9 de la p\u00e2te de base.
Laisser fermenter pendant 60 min. \u00e0 temp\u00e9rature ambiante, placer au r\u00e9frig\u00e9rateur \u00e0 5 \u00b0C pour la nuit.
Laisser la p\u00e2te s\u2019acclimater \u00e0 temp\u00e9rature ambiante.
Temp\u00e9rature optimale d\u2019utilisation : 18 \u00b0C<\/p>\n\n\n\n

Fa\u00e7onnage<\/strong>
Peser des p\u00e2tons de 200 g de chaque p\u00e2te, bouler l\u00e9g\u00e8rement puis abaisser \u00e0 2,5 mm. Poser un p\u00e2ton popcorn sur un p\u00e2ton cacao, enrouler et fa\u00e7onner sur une longueur de 40 cm environ.<\/p>\n\n\n\n

Fa\u00e7onnage \/ appr\u00eat<\/strong>
Former un n\u0153ud et poser sur un appareil \u00e0 enfourner. Saupoudrer avec la farine de froment 720 et bien laisser fermenter.<\/p>\n\n\n\n

Cuisson<\/strong>
Placer dans un four moyennement chaud pr\u00e9alablement inject\u00e9 de vapeur, ouvrir l\u00e9g\u00e8rement le soupirail \u00e0 mi-cuisson, cuire croustillant.<\/p>\n\n\n\n

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

Liste des ingr\u00e9dients<\/strong>
Farine de froment (CH), eau, \u00e9clats de cacao (cacao, sucre, sirop de glucose [gluten] 2 %, eau), ma\u00efs 2 %, sel de cuisine iod\u00e9, levure de boulangerie.<\/p>\n\n\n\n

Valeurs nutritives (100 g)<\/strong>
Valeur \u00e9nerg. 989 kJ \/ 237 kcal
Lipides 1,9 g, dt acides gras sat. 0,7 g ; glucides 44,6 g, dt sucre 3 g ; protides 8,7 g ; sel 1,5 g.
D\u00e9claration, valeurs nutritives et calculs se rapportent exclusivement \u00e0 cette recette.<\/em><\/p>\n\n\n\n

Temps et prix indicatifs<\/strong>
Pour 46 pi\u00e8ces : 70 min.
Prix par pi\u00e8ce : CHF 4.65.

Source : \u00ab Bulletin \u00bb Richemont, novembre 2018, www.richemont.online<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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