{"id":7954,"date":"2017-03-31T08:35:00","date_gmt":"2017-03-31T06:35:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7954"},"modified":"2022-05-03T16:49:30","modified_gmt":"2022-05-03T14:49:30","slug":"boutons-pistache","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/boutons-pistache\/","title":{"rendered":"Boutons pistache"},"content":{"rendered":"\n<p><strong>Recette du mois mai<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-boutons-pistache-5175-g\">Boutons pistache (5175\u202fg)<\/h2>\n\n\n\n<p>3880\u202fg p\u00e2te sucr\u00e9e lev\u00e9e tour\u00e9e\u2009; abaisser \u00e0 2\u202fmm<br>25\u202fg farine de froment 400\u2009; pour abaisser<br>1200\u202fg masse pistache\u2009; abaisser \u00e0 2\u202fmm<br>70\u202fg dorure pour p\u00e2te feuillet\u00e9e<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Masse pistache (1240\u202fg)<\/h2>\n\n\n\n<p>310\u202fg pistaches<br>310\u202fg amandes \u00e9mond\u00e9es, enti\u00e8res 23\u2009\/\u200925\u2009; laisser mac\u00e9rer avec les pistaches durant une nuit dans de l\u2019eau<br>620\u202fg sucre\u2009; mixer fin avec les amandes et les pistaches<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients (186\u202fg)<\/h2>\n\n\n\n<p>120\u202fg gel\u00e9e neutre\u2009; pour garnir<br>64\u202fg pistaches<br>2\u202fg feuilles d\u2019or pour d\u00e9corer<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Fabrication<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Masse pistache<\/h2>\n\n\n\n<p>Placer les pistaches et les amandes blanches enti\u00e8res dans l\u2019eau pendant une nuit pour les ramollir. \u00c9liminer l\u2019eau superflue et mixer fin avec le sucre au mixeur stephan.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Entailler<\/h2>\n\n\n\n<p>Entailler les p\u00e2tons de 10 x 6\u202fcm fourr\u00e9s avec un couteau sur environ 9\u202fcm.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Fa\u00e7onner<\/h2>\n\n\n\n<p>Tresser les trois bandes de mani\u00e8re \u00e0 former un bouton puis poser dans un moule alu beurr\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Fermenter<\/h2>\n\n\n\n<p>Laisser fermenter pendant 40\u202fminutes en armoire de fermentation et laisser reposer ensuite pendant 30\u202fminutes au r\u00e9frig\u00e9rateur. Dorer.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Cuire<\/h2>\n\n\n\n<p>Placer dans un four \u00e0 200\u202f\u00b0C avec de la vapeur \u00e0 chaleur tombante \u00e0 180\u202f\u00b0C, ouvrir le soupirail apr\u00e8s 20\u202fminutes puis finir de cuire brun dor\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Napper<\/h2>\n\n\n\n<p>Napper avec de la gel\u00e9e chaude et finir de d\u00e9corer avec des pistaches et des feuilles d\u2019or.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">D\u00e9claration<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Liste des ingr\u00e9dients<\/h2>\n\n\n\n<p>Farine de froment, sucre, beurre, eau, pistaches 7\u202f%, amandes, \u0153uf (CH) 3\u202f%, gel\u00e9e (g\u00e9lifiant E440, conservateur E202, acidifiant E333), levure de boulangerie, poudre de lait entier, sel de cuisine iod\u00e9, sucre glace, extrait de malt d\u2019orge, jaune d\u2019\u0153uf (CH), cr\u00e8me, zeste de citron, gousse de vanille, feuille d\u2019or<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Val. nutritives (100\u202fg)<\/h2>\n\n\n\n<p>Valeurs \u00e9nerg\u00e9tiques\u2009: 1746\u202fkJ\u2009\/ 417 kcal.<\/p>\n\n\n\n<p>Lipides 21\u202fg, dont acides gras sat. 8,5\u202fg. glucides 48\u202fg, dont sucre 17\u202fg, protides 8,1\u202fg, sel 0,8\u202fg.<\/p>\n\n\n\n<p>D\u00e9claration, valeurs nutritives et calculs se rapportent exclusivement \u00e0 cette recette.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Temps\u2009|\u2009Prix indicatifs<\/h2>\n\n\n\n<p>64\u202fpi\u00e8ces\u2009: 65\u202fminutes.<\/p>\n\n\n\n<p>Prix par pi\u00e8ce\u2009: CHF\u202f3.\u2013.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette du mois mai Boutons pistache (5175\u202fg) 3880\u202fg p\u00e2te sucr\u00e9e lev\u00e9e tour\u00e9e\u2009; abaisser \u00e0 2\u202fmm25\u202fg farine de froment 400\u2009; pour abaisser1200\u202fg masse pistache\u2009; abaisser \u00e0 2\u202fmm70\u202fg dorure pour p\u00e2te feuillet\u00e9e Masse pistache (1240\u202fg) 310\u202fg pistaches310\u202fg amandes \u00e9mond\u00e9es, enti\u00e8res 23\u2009\/\u200925\u2009; laisser mac\u00e9rer avec les pistaches durant une nuit dans de l\u2019eau620\u202fg sucre\u2009; mixer fin avec les amandes et les pistaches Ingr\u00e9dients [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5878,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-7954","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-du-mois"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Boutons pistache | 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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