{"id":8402,"date":"2017-07-05T13:44:00","date_gmt":"2017-07-05T11:44:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8402"},"modified":"2022-05-06T09:54:30","modified_gmt":"2022-05-06T07:54:30","slug":"filhoses-beignets-a-la-courge-frits","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/filhoses-beignets-a-la-courge-frits\/","title":{"rendered":"Filhos\u00e9s (beignets \u00e0 la courge frits)"},"content":{"rendered":"\n<p><strong>\u00ab\u2009Bulletin\u2009\u00bb Richemont, juin\u2009\/\u2009juillet 2017<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-levain-pour-filhoses-1580-g\">Levain pour filhos\u00e9s (1580\u202fg)<\/h2>\n\n\n\n<p>580\u202fg lait, 25\u2009\u00b0C<br>170\u202fg levure de boulangerie\u2009; diluer dans le lait<br>830\u202fg farine de froment 400\u2009; ajouter et m\u00e9langer pendant 1 \u00e0 2 minutes<br>Laisser fermenter pendant 60 min. \u00e0 couvert \u00e0 temp\u00e9rature ambiante. Ensuite, utiliser directement.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">P\u00e2te \u00e0 filhos\u00e9s (13\u2009760\u202fg)<\/h2>\n\n\n\n<p>4170\u202fg courge (butternut) \u00e9pluch\u00e9e et coup\u00e9e en d\u00e9s<br>840\u202fg eau\u2009; pour cuire les d\u00e9s de courge. R\u00e9duire la courge cuite en pur\u00e9e<br>340\u202fg jus d\u2019orange frais<br>80\u202fg zeste d\u2019orange frais<br>1250\u202fg sucre\u2009; m\u00e9langer tous les ingr\u00e9dients avec la chair de courge r\u00e9duite en pur\u00e9e<br>1250\u202fg \u0153uf\u2009; ajouter et m\u00e9langer<br>1580\u202fg levain pour filhos\u00e9s\u2009; ajouter et bien m\u00e9langer avec les ingr\u00e9dients liquides<br>4170\u202fg farine de froment 400<br>80\u202fg sel de cuisine\u2009; ajouter, m\u00e9langer env. 2 min. jusqu\u2019\u00e0 l\u2019obtention d\u2019une p\u00e2te lisse et tendre<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients (1950\u202fg)<\/h2>\n\n\n\n<p>1300\u202fg sucre cannelle\u2009; pour la finition<br>650\u202fg graisse de friture<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Fabrication<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Pointage<\/h2>\n\n\n\n<p>Laisser reposer 45\u202fminutes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Couper en portions<\/h2>\n\n\n\n<p>Dresser 20\u202fg de p\u00e2te \u00e0 filhos\u00e9s dans chaque demi-sph\u00e8re (\u00d8 : 29 mm) de la natte Flexipan et laisser geler compl\u00e8tement au cong\u00e9lateur \u00e0 -18\u202f\u00b0C.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Friture<\/h2>\n\n\n\n<p>D\u00e9mouler des portions de p\u00e2te congel\u00e9es, placer directement dans la graisse chaude (150\u2009\u2013\u2009160\u2009\u00b0C) et cuire brun dor\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Finition<\/h2>\n\n\n\n<p>Tourner encore chaud dans le sucre cannelle.<\/p>\n\n\n\n<p>Conseil\u2009: les filhos\u00e9s sont meilleurs ti\u00e8des. Les chauffer bri\u00e8vement au four \u00e0 micro-ondes ou au four altospeed.<\/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, courge 37\u2009%, sucre, \u0153uf (CH), graisse de friture (graisse de palme, huile d\u2019arachide), lait entier, jus d\u2019orange, levure de boulanger, sel de cuisine, zeste d\u2019orange, cannelle (traces de sulfite) 1\u202f%.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Val. nutritives pour 100\u202fg<\/h2>\n\n\n\n<p>Val. \u00e9nerg\u00e9tiques 1399\u202fkJ\u2009\/ 334 kcal.<\/p>\n\n\n\n<p>Lipides 7,8\u202fg, dont acides gras sat. 3,1\u202fg\u2009; glucides 57\u202fg, dont sucre 26\u202fg\u2009; protides 7,5\u202fg\u2009; sel 0,75\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, prix indicatifs<\/h2>\n\n\n\n<p>646\u202fpi\u00e8ces\u2009: 100\u202fminutes<\/p>\n\n\n\n<p>Prix par pi\u00e8ce\u2009: CHF\u202f0.50<\/p>\n\n\n\n<p>Prix pour 100\u202fg\u2009: CHF 2.95<\/p>\n\n\n\n<p>Source\u2009: \u00ab\u2009Bulletin\u2009\u00bb Richemont, juin\u2009\/\u2009juillet 2017, www.richemont.online<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00ab\u2009Bulletin\u2009\u00bb Richemont, juin\u2009\/\u2009juillet 2017 Levain pour filhos\u00e9s (1580\u202fg) 580\u202fg lait, 25\u2009\u00b0C170\u202fg levure de boulangerie\u2009; diluer dans le lait830\u202fg farine de froment 400\u2009; ajouter et m\u00e9langer pendant 1 \u00e0 2 minutesLaisser fermenter pendant 60 min. \u00e0 couvert \u00e0 temp\u00e9rature ambiante. Ensuite, utiliser directement. P\u00e2te \u00e0 filhos\u00e9s (13\u2009760\u202fg) 4170\u202fg courge (butternut) \u00e9pluch\u00e9e et coup\u00e9e en d\u00e9s840\u202fg eau\u2009; pour cuire les d\u00e9s de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5966,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-8402","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>Filhos\u00e9s (beignets \u00e0 la courge frits) | 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\/filhoses-beignets-a-la-courge-frits\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Filhos\u00e9s (beignets \u00e0 la courge frits)\" \/>\n<meta property=\"og:description\" content=\"\u00ab\u2009Bulletin\u2009\u00bb Richemont, juin\u2009\/\u2009juillet 2017 Levain pour filhos\u00e9s (1580\u202fg) 580\u202fg lait, 25\u2009\u00b0C170\u202fg levure de boulangerie\u2009; diluer dans le lait830\u202fg farine de froment 400\u2009; ajouter et m\u00e9langer pendant 1 \u00e0 2 minutesLaisser fermenter pendant 60 min. \u00e0 couvert \u00e0 temp\u00e9rature ambiante. 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