{"id":10933,"date":"2018-10-09T12:20:00","date_gmt":"2018-10-09T10:20:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10933"},"modified":"2022-05-25T10:07:25","modified_gmt":"2022-05-25T08:07:25","slug":"etoiles-mandarine","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/etoiles-mandarine\/","title":{"rendered":"Etoiles mandarine"},"content":{"rendered":"\n

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

P\u00e2te \u00e0 frivolit\u00e9s (4455 g)<\/strong>
1300 g    farine de froment 400
  770 g    farine de froment 720
    25 g    pr\u00e9paration enzymatique
    60 g    beurre mou
  860 g    eau
    95 g    poudre de lait entier
  230 g    \u0153uf
    75 g    levure de boulangerie
    40 g    sel de cuisine
diluer le tout dans l\u2019eau
1000 g    beurre en plaques ; pour tourer

M\u00e9langer tous les ingr\u00e9dients pendant 4 minutes et p\u00e9trir 1 minute. Veiller \u00e0 la temp\u00e9rature du liquide, qui doit \u00eatre de 18 \u00b0C.
Pointage : laisser fermenter 120 min. \u00e0 temp\u00e9rature ambiante puis abaisser en un rectangle deux fois plus grand que la plaque de beurre. Laisser reposer pendant 60 min. \u00e0 \u201318 \u00b0C.
Tourage : ench\u00e2sser la plaque de beurre dans la p\u00e2te \u00e0 frivolit\u00e9s. P\u00e2te et beurre doivent avoir la m\u00eame consistance. Donner 2 tours simples, laisser d\u00e9tendre la p\u00e2te au r\u00e9frig\u00e9rateur env. 30 minutes, donner les 2 tours simples restants. L\u2019\u00e9paisseur du tourage doit \u00eatre de 8 \u00e0 9 mm. Laisser reposer au cong\u00e9lateur.<\/em>

Cr\u00e8me mandarine (1680 g)<\/strong>
640 g    pur\u00e9e de mandarine d\u00e9congel\u00e9e
  220 g    sucre de canne brut
  100 g    poudre de cr\u00e8me vanille
    60 g    pur\u00e9e de mandarine
    60 g    jus de citron
  600 g    demi-cr\u00e8me avec g\u00e9latine (qimiq)

\u00c9toiles mandarine (7475 g)<\/strong>
4455 g    p\u00e2te \u00e0 frivolit\u00e9s
  100 g    finot de froment ; pour saupoudrer
  900 g    graisse de friture
1680 g    cr\u00e8me mandarine ; pour remplir
  230 g    gel\u00e9e neutre ferme
  110 g    sucre gr\u00eale moyen<\/p>\n\n\n\n

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

Pr\u00e9paration<\/strong>
Laisser d\u00e9congeler la p\u00e2te 16 \u00e0 18 heures au r\u00e9frig\u00e9rateur \u00e0 5 \u00b0C.

Emporter<\/strong>
Abaisser la p\u00e2te \u00e0 3,5 mm et laisser reposer pendant 30 \u00e0 45 minutes au cong\u00e9lateur \u00e0 \u201318 \u00b0C. Emporter des \u00e9toiles \u00e0 l\u2019aide d\u2019un emporte-pi\u00e8ce coupant (environ 9 cm \u00d8) et emporter un trou au centre \u00e0 l\u2019aide d\u2019un emporte-pi\u00e8ce rond de 2,2 cm.

Appr\u00eat<\/strong>
Bien laisser fermenter \u00e0 couvert \u00e0 temp\u00e9rature ambiante environ 2 heures, laisser stabiliser au r\u00e9frig\u00e9rateur \u00e0 5 \u00b0C 30 minutes.

Cuisson<\/strong>
D\u00e9poser les p\u00e2tons dans le panier \u00e0 friture et frire. Apr\u00e8s 1 minute, tourner, appuyer d\u00e9licatement sur les \u00e9toiles \u00e0 l\u2019aide d\u2019une grille, faire attention qu\u2019aucune ligne blanche ne se dessine au milieu du produit.

Remplissage<\/strong>
Cuire une premi\u00e8re portion de pur\u00e9e de mandarine avec le sucre. M\u00e9langer la poudre de cr\u00e8me avec le reste de la pur\u00e9e de mandarine et le jus de citron, lier en une cr\u00e8me avec le liquide cuit sans former de grumeaux. Avant la prochaine utilisation, laisser refroidir, lisser au batteur avec la demi-cr\u00e8me, utiliser aussit\u00f4t.
Laisser les \u00e9toiles cuites refroidir un peu, puis remplir par le bas avec des points de 15 g de cr\u00e8me mandarine.<\/p>\n\n\n\n

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

Liste des ingr\u00e9dients<\/strong>
Farine de froment (CH), beurre, graisse de friture (beurre fondu, graisse de palme, huile de tournesol), eau, mandarine 9 %, demi-cr\u00e8me, gel\u00e9e neutre ferme (sucre, eau, sirop de glucose, g\u00e9lifiant [pectine], acidifiant [E334], correcteur d\u2019acidit\u00e9 [E331], conservateur [E202]), \u0152UF (CH), sucre brut, sucre, poudre de cr\u00e8me vanille (amidon de ma\u00efs, amidon de froment, ar\u00f4me vanille, colorants [E160a, E101], antioxydant [E301], \u00e9paississant [E413]), poudre de lait entier, levure de boulangerie, jus de citron, sel de cuisine iod\u00e9, g\u00e9latine, produit de panification (amidon de froment, farine de gonflement de froment, malt d\u2019orge, sucre de raisin, poudre d\u2019ac\u00e9role sur amidon de manioc).

Val. nutritives pour 100 g<\/strong>
Val. \u00e9nerg\u00e9tique 1649 kJ \/ 394 kcal. Lipides 27,3 g, dt acides gras sat. 14,2 g ; glucides 32,8 g, dont sucre 9,5 g ; protides 5,1 g ; sel 0,6 g.
D\u00e9claration, valeurs nutritives et calculs se rapportent exclusivement \u00e0 cette recette.<\/em>

Temps et prix indicatifs<\/strong>
111 pi\u00e8ces : 95 min.
Prix par pi\u00e8ce : CHF 2.90.
 <\/p>\n\n\n\n

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

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