{"id":7442,"date":"2016-10-14T12:17:00","date_gmt":"2016-10-14T10:17:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7442"},"modified":"2022-04-29T13:18:06","modified_gmt":"2022-04-29T11:18:06","slug":"corbeillons-vanille-et-myrtille","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/corbeillons-vanille-et-myrtille\/","title":{"rendered":"Corbeillons vanille et myrtille"},"content":{"rendered":"\n

Recette du mois octobre.<\/strong><\/p>\n\n\n\n

Levain (4220\u202fg)<\/h2>\n\n\n\n

2000\u202fg de lait \u00e0 22\u202f\u00b0C
300\u202fg de levure de boulangerie\u2009; diluer dans le lait
250\u202fg de sucre\u2009; diluer dans le lait
1670\u202fg de farine de froment 400\u2009; ajouter et m\u00e9langer pendant 2 \u2013 3\u202fmin.
Pointage\u2009: 60\u202fmin.<\/p>\n\n\n\n

P\u00e2te sucr\u00e9e de pdt (13\u2009465\u202fg)<\/h2>\n\n\n\n

3330\u202fg de farine de froment 400
4200\u202fg de pdt (farineuse, p.\u202fex. Lady Felicia) cuite et pel\u00e9e
830\u202fg de beurre fraser avec la farine et les pdt
4220\u202fg de levain\u2009; ajouter et m\u00e9langer 2 \u2013 3\u202fmin.
800\u202fg d\u2019\u0153uf
85\u202fg de sel\u2009; m\u00e9langer avec l\u2019\u0153uf et ajouter peu \u00e0 peu; p\u00e9trir pour obtenir une p\u00e2te lisse et extensible
Pointage\u2009: 30\u202fmin.<\/p>\n\n\n\n

Masse myrtille (4050\u202fg)<\/h2>\n\n\n\n

720\u202fg de sucre
180\u202fg d\u2019amidon de ma\u00efs m\u00e9langer avec le sucre
2800\u202fg de myrtilles congel\u00e9es
350\u202fg de pur\u00e9e de citron vert\u2009; m\u00e9langer tous les ingr\u00e9dients, cuire dans une bassine en cuivre jusqu\u2019\u00e0 ce que la masse soit li\u00e9e<\/p>\n\n\n\n

Ingr\u00e9dients (7825\u202fg)<\/h2>\n\n\n\n

600\u202fg de farine de poudrage pour abaisser et fa\u00e7onner
6725\u202fg de cr\u00e8me diplomate pour remplir apr\u00e8s cuisson
200\u202fg de poudre neige pour saupoudrer la surface
300\u202fg de myrtilles fra\u00eeches pour garnir<\/p>\n\n\n\n

P\u00e2te sucr\u00e9e de pomme de terre<\/h2>\n\n\n\n

Couper la p\u00e2te en portions, former des rectangles et laisser reposer au cong\u00e9lateur pendant environ 45\u202fmin. \u00e0 \u201318\u202f\u00b0C. Abaisser ensuite \u00e0 4\u202fmm et placer \u00e0 nouveau au cong\u00e9lateur \u00e0 \u201318\u202f\u00b0C.<\/p>\n\n\n\n

Remarque\u2009: Si la p\u00e2te n\u2019est pas fa\u00e7onn\u00e9e et cuite le m\u00eame jour, le lait doit \u00eatre remplac\u00e9 par de la poudre de lait et de l\u2019eau et utilis\u00e9 tel un produit de panification \u00e9mulsifiant.<\/p>\n\n\n\n

Masse myrtille<\/h2>\n\n\n\n

Placer la masse cuite dans des nattes Flexipan (15\u202fg par cavit\u00e9) et placer au cong\u00e9lateur.<\/p>\n\n\n\n

Fa\u00e7onnage<\/h2>\n\n\n\n

Couper des carr\u00e9s de p\u00e2te de pdt sucr\u00e9e refroidie de 9 x 9\u202fcm et les placer dans des moules alu beurr\u00e9s<\/p>\n\n\n\n

(\u00d8 78 \/ 50\u202fmm, h22 mm). Placer la masse congel\u00e9e dans le creux et replier les quatre coins avec souplesse pour laisser une ouverture au centre.<\/p>\n\n\n\n

Pointage\u2009: laisser pendant 15 \u2013 20\u202fmin. dans la chambre de fermentation puis laisser reposer pendant 10 \u2013 15 min. au r\u00e9frig\u00e9rateur \u00e0 5\u202f\u00b0C.<\/p>\n\n\n\n

Cuisson<\/h2>\n\n\n\n

Placer dans un four moyennement chaud pr\u00e9alablement inject\u00e9 de vapeur et cuire dor\u00e9.<\/p>\n\n\n\n

Finition<\/h2>\n\n\n\n

Saupoudrer l\u00e9g\u00e8rement les corbeillons refroidis avec de la poudre neige et remplir chacun avec 25\u202fg de cr\u00e8me diplomate. Garnir avec des myrtilles.<\/p>\n\n\n\n

D\u00e9claration<\/h2>\n\n\n\n

Liste des ingr\u00e9dients : Farine de froment, lait entier, pomme de terre 18\u202f%, myrtille 14\u202f%, cr\u00e8me, sucre, beurre, \u0153uf (CH), poudre pour cr\u00e8me (ar\u00f4me vanille bourbon (ar\u00f4mes identiques au naturel, extraits d\u2019ar\u00f4mes, ar\u00f4mes naturels), colorants E301, \u00e9paississant E413), citron vert, levure de boulangerie, sucre glace (antiagglom\u00e9rant E341), amidon de ma\u00efs, sucre glace, sel de cuisine iod\u00e9, gousse de vanille.<\/p>\n\n\n\n

Val. nutritives pour 100\u202fg : Valeur \u00e9nerg\u00e9tique 1005\u202fkJ \/ 240 kcal, lipides 8,7\u202fg dont acides gras sat. 4,9\u202fg, glucides 34,0\u202fg dont sucre 9,0\u202fg, protides 4,9\u202fg, sel 0,58\u202fg.<\/p>\n\n\n\n

Temps et prix indicatifs<\/h2>\n\n\n\n

Temps (269 pces)\u2009: 70 min., Prix par pi\u00e8ce\u2009: CHF 2.\u2013.<\/p>\n\n\n\n

D\u00e9claration, valeurs nutritives et calculs se rapportent exclusivement \u00e0 cette recette.<\/p>\n","protected":false},"excerpt":{"rendered":"

Recette du mois octobre. Levain (4220\u202fg) 2000\u202fg de lait \u00e0 22\u202f\u00b0C300\u202fg de levure de boulangerie\u2009; diluer dans le lait250\u202fg de sucre\u2009; diluer dans le lait1670\u202fg de farine de froment 400\u2009; ajouter et m\u00e9langer pendant 2 \u2013 3\u202fmin.Pointage\u2009: 60\u202fmin. P\u00e2te sucr\u00e9e de pdt (13\u2009465\u202fg) 3330\u202fg de farine de froment 4004200\u202fg de pdt (farineuse, p.\u202fex. Lady Felicia) cuite et pel\u00e9e830\u202fg de beurre […]<\/p>\n","protected":false},"author":1,"featured_media":5431,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-7442","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-du-mois"],"acf":[],"yoast_head":"\nCorbeillons vanille et myrtille | 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\/corbeillons-vanille-et-myrtille\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Corbeillons vanille et myrtille\" \/>\n<meta property=\"og:description\" content=\"Recette du mois octobre. 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