{"id":7663,"date":"2016-12-14T15:39:00","date_gmt":"2016-12-14T14:39:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7663"},"modified":"2022-04-29T16:54:04","modified_gmt":"2022-04-29T14:54:04","slug":"eclairs-miel-et-pomme","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/eclairs-miel-et-pomme\/","title":{"rendered":"Eclairs miel et pomme"},"content":{"rendered":"\n

Recette du mois d\u00e9cembre<\/strong><\/p>\n\n\n\n

Eclair (1741\u202fg)<\/h2>\n\n\n\n

380\u202fg d\u2019eau
120\u202fg de lait
200\u202fg de beurre
16\u202fg de sucre
300\u202fg de farine de froment 400
5\u202fg de sel de cuisine
500\u202fg d\u2019\u0153uf
100\u202fg de lait
120\u202fg de sucre glace<\/p>\n\n\n\n

Dresser les \u00e9clairs sur une natte en silicone perfor\u00e9e ou sur du papier silicone. Pour \u00e9viter la formation de d\u00e9chirures, maintenir la masse plut\u00f4t molle et saupoudrer de sucre glace avant la cuisson.<\/p>\n\n\n\n

Massepain au miel (550\u202fg)<\/h2>\n\n\n\n

340\u202fg de massepain 1\u2009:\u20091
170\u202fg de miel
40\u202fg d\u2019eau<\/p>\n\n\n\n

M\u00e9langer d\u00e9licatement tous les ingr\u00e9dients ensemble. Placer au frais.<\/p>\n\n\n\n

Masse aux pommes (885\u202fg)<\/h2>\n\n\n\n

80\u202fg de beurre
790\u202fg de pomme fra\u00eeche
15\u202fg de zeste de citron frais<\/p>\n\n\n\n

Eplucher les pommes et les couper en d\u00e9s. Fondre le beurre dans une po\u00eale, ajouter les pommes et les zestes de citron et faire revenir bri\u00e8vement. Laisser refroidir avant l\u2019utilisation.<\/p>\n\n\n\n

Cr\u00e8me au miel (2600\u202fg)<\/h2>\n\n\n\n

1547\u202fg de lait
234\u202fg de miel
104\u202fg d\u2019amidon de ma\u00efs
91\u202fg de poudre de cr\u00e8me vanille
624\u202fg de cr\u00e8me<\/p>\n\n\n\n

M\u00e9langer la poudre de cr\u00e8me et l\u2019amidon de ma\u00efs avec un peu de lait froid. Cuire le lait et le miel, m\u00e9langer une petite partie au m\u00e9lange d\u2019amidon (temp\u00e9rer) et cuire le tout. Laisser refroidir \u00e0 couvert. Lisser la cr\u00e8me froide et incorporer d\u00e9licatement la cr\u00e8me bien battue.<\/p>\n\n\n\n

Ingr\u00e9dients (137\u202fg)<\/h2>\n\n\n\n

110\u202fg d\u2019amandes sal\u00e9es au miel
27\u202fg de poudre neige<\/p>\n\n\n\n

Massepain au miel<\/h2>\n\n\n\n

M\u00e9langer le massepain avec le miel. Le m\u00e9lange peut \u00eatre pr\u00e9par\u00e9 \u00e0 l\u2019avance et plac\u00e9 au cong\u00e9lateur.<\/p>\n\n\n\n

Masse aux pommes<\/h2>\n\n\n\n

La masse peut \u00eatre pr\u00e9par\u00e9e \u00e0 l\u2019avance. Bien emball\u00e9e, elle se conserve au r\u00e9frig\u00e9rateur pendant trois jours.<\/p>\n\n\n\n

Cr\u00e8me au miel<\/h2>\n\n\n\n

La cr\u00e8me ne peut pas \u00eatre congel\u00e9e, elle est donc fabriqu\u00e9e chaque jour. Pour cette recette, la cr\u00e8me au miel est dress\u00e9e \u00e0 l\u2019aide d\u2019une douille \u00e0 Saint-Honor\u00e9 (en forme de goutte).<\/p>\n\n\n\n

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

Couper l\u2019\u00e9clair. Dresser 10\u202fg de massepain au miel et r\u00e9partir 15\u202fg de masse aux pommes sur le dessus. Avec une douille sp\u00e9ciale, dresser 45\u202fg de cr\u00e8me au miel sur chaque \u00e9clair. \u00c0 l\u2019aide d\u2019un chablon, saupoudrer le couvercle et le placer de travers. Hacher grossi\u00e8rement les amandes sal\u00e9es au miel et les poser sur le dessus.<\/p>\n\n\n\n

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

Liste des ingr\u00e9dients : Lait entier, pomme 15\u202f%, cr\u00e8me, \u0153uf (CH), eau, miel d\u2019abeille (Mexique\u2009\/\u2009Guatemala) 8\u202f%, massepain (amandes 45\u202f%, sucre, sucre inverti, humidifiant E420, invertase), farine de froment, beurre, sucre glace, amidon de ma\u00efs, poudre de cr\u00e8me (ar\u00f4me vanille bourbon (ar\u00f4mes identiques au naturel, extraits d\u2019ar\u00f4mes, ar\u00f4mes naturels), colorants E160a, E101, antioxydant E301, \u00e9paississant E413), amandes 2\u202f%, sucre glace (anti-agglom\u00e9rant E341), sucre, zeste de citron, sel de cuisine iod\u00e9, piment rouge.<\/p>\n\n\n\n

Val. nutritives pour 100\u202fg : Valeur \u00e9nerg. 982\u202fkJ\u2009\/\u2009234\u202fkcal. Lipides 13\u202fg, dont acides gras sat. 6,1\u202fg\u2009; glucides 24\u202fg, dont sucre 14\u202fg\u2009; protides 4,2\u202fg\u2009; sel 0,24\u202fg.<\/p>\n\n\n\n

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

Temps\u2009\/\u2009prix<\/h2>\n\n\n\n

Tps indicatif (55\u202fpces)\u2009: 30\u202fmin.
Prix indicatif par pce\u2009: 4.75 CHF.<\/p>\n","protected":false},"excerpt":{"rendered":"

Recette du mois d\u00e9cembre Eclair (1741\u202fg) 380\u202fg d\u2019eau120\u202fg de lait200\u202fg de beurre16\u202fg de sucre300\u202fg de farine de froment 4005\u202fg de sel de cuisine500\u202fg d\u2019\u0153uf100\u202fg de lait120\u202fg de sucre glace Dresser les \u00e9clairs sur une natte en silicone perfor\u00e9e ou sur du papier silicone. Pour \u00e9viter la formation de d\u00e9chirures, maintenir la masse plut\u00f4t molle et saupoudrer de sucre glace avant […]<\/p>\n","protected":false},"author":1,"featured_media":5498,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-7663","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-du-mois"],"acf":[],"yoast_head":"\nEclairs miel et pomme | 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\/eclairs-miel-et-pomme\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Eclairs miel et pomme\" \/>\n<meta property=\"og:description\" content=\"Recette du mois d\u00e9cembre Eclair (1741\u202fg) 380\u202fg d\u2019eau120\u202fg de lait200\u202fg de beurre16\u202fg de sucre300\u202fg de farine de froment 4005\u202fg de sel de cuisine500\u202fg d\u2019\u0153uf100\u202fg de lait120\u202fg de sucre glace Dresser les \u00e9clairs sur une natte en silicone perfor\u00e9e ou sur du papier silicone. 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