{"id":8547,"date":"2017-09-14T10:53:00","date_gmt":"2017-09-14T08:53:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8547"},"modified":"2022-05-06T16:22:59","modified_gmt":"2022-05-06T14:22:59","slug":"patisserie-marrons-et-coco","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/","title":{"rendered":"P\u00e2tisserie marrons et coco"},"content":{"rendered":"\n<p><strong>\u00ab\u2009Bulletin\u2009\u00bb Richemont, septembre 2017<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-patisserie-2615-g\">P\u00e2tisserie (2615\u202fg)<\/h2>\n\n\n\n<p>1900\u202fg g\u00e2teau aux marrons 24\u2005\u00d7\u200544\u202fcm<\/p>\n\n\n\n<p>600\u202fg ganache au lait de coco<\/p>\n\n\n\n<p>30\u202fg couverture \u00e0 gicler<\/p>\n\n\n\n<p>85\u202fg marron glac\u00e9\u2005; pour la d\u00e9coration<\/p>\n\n\n\n<p>0,1\u202fg feuille d\u2019or<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">G\u00e2teau aux marrons 24\u2005\u00d7\u200544\u202fcm (525\u202fg)<\/h2>\n\n\n\n<p>1900\u202fg masse au beurre aux marrons\u2005; remplir dans des cadres de 24 x 44\u202fcm, cuire \u00e0 180\u202f\u00b0C pendant environ 30\u202fminutes<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Masse au beurre aux marrons (1005\u202fg)<\/h2>\n\n\n\n<p>105\u202fg beurre<\/p>\n\n\n\n<p>160\u202fg sucre glace<\/p>\n\n\n\n<p>160\u202fg \u0153uf<\/p>\n\n\n\n<p>210\u202fg pur\u00e9e de marrons<\/p>\n\n\n\n<p>265\u202fg noix de macadamia (brisures non r\u00f4ties), finement moulues<\/p>\n\n\n\n<p>105\u202fg amidon de froment<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pur\u00e9e de marrons (1003\u202fg)<\/h2>\n\n\n\n<p>620\u202fg marrons congel\u00e9s<\/p>\n\n\n\n<p>55\u202fg eau (absorption de l\u2019eau dans le steamer)<\/p>\n\n\n\n<p>6\u202fg sucre vanill\u00e9<\/p>\n\n\n\n<p>205\u202fg sucre<\/p>\n\n\n\n<p>2\u202fg sel de cuisine<\/p>\n\n\n\n<p>35\u202fg kirsch 40\u202f% vol.<\/p>\n\n\n\n<p>55\u202fg beurre<\/p>\n\n\n\n<p>25\u202fg sorbitol liquide<\/p>\n\n\n\n<p>Cuire les marrons 30\u202fminutes au steamer. Couvrir la bassine avec un film, laisser refroidir au r\u00e9frig\u00e9rateur pendant 3 heures. Mixer en pur\u00e9e fine les ingr\u00e9dients au mixeur Stephan.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ganache lait coco (1000\u202fg)<\/h2>\n\n\n\n<p>335\u202fg lait de noix de coco<\/p>\n\n\n\n<p>665\u202fg couverture au lait 36\u202f%<\/p>\n\n\n\n<p>Chauffer le lait de coco, m\u00e9langer avec la couverture temp\u00e9r\u00e9e et mixer. Utiliser aussit\u00f4t.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Liste des ingr\u00e9dients<\/h2>\n\n\n\n<p>Noix de macadamia, lait 36\u202f% (sucre, beurre de cacao, poudre de lait \u00e9cr\u00e9m\u00e9, poudre de lait partiellement \u00e9cr\u00e9m\u00e9e, graines de cacao, graisse butyrique, \u00e9mulsifiant E322, poudre d\u2019extrait de malt, vanille de Madagascar), sucre, \u0153uf (CH), marrons 9,4\u202f%, beurre, lait de coco (extrait de noix de coco, eau) 7,6\u202f%, amidon de froment, marrons confits (sucre, sirop de glucose) 0,3\u202f%, eau, kirsch 40\u202f% vol., humectant sorbitol (\u00e0 l\u2019amidon de froment et de ma\u00efs), couverture fonc\u00e9e 52\u202f% (sucre, masse cacao, beurre de cacao, \u00e9mulsifiant l\u00e9cithine de soja, ar\u00f4me vanille).<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Val. nutritives (100\u202fg)<\/h2>\n\n\n\n<p>Valeur \u00e9nerg\u00e9tique 1799\u202fkJ \/ 430 kcal. Lipides 30,2\u202fg, dt acides gras sat. 11,6\u202fg\u2005; glucides 37,5\u202fg, dont sucre 13\u202fg\u2005; protides 4,4\u202fg\u2005; sel 0,1\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\u2005|\u2005prix indicatifs<\/h2>\n\n\n\n<p>28\u202fpi\u00e8ces\u2005: 40\u202fminutes.<\/p>\n\n\n\n<p>Par pi\u00e8ce\u2005: CHF\u202f4.50.<\/p>\n\n\n\n<h1 class=\"wp-block-heading\">Fabrication<\/h1>\n\n\n\n<h2 class=\"wp-block-heading\">G\u00e2teau aux marrons<\/h2>\n\n\n\n<p>Mousser le beurre et le sucre glace. Incorporer les \u0153ufs peu \u00e0 peu puis la pur\u00e9e de marrons. Ajouter les noix de macadamia finement moulues ainsi que l\u2019amidon de froment. Cuire la masse au beurre dans un cadre.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Couverture<\/h2>\n\n\n\n<p>Dans le cadre, une couche de ganache est coul\u00e9e au-dessus du g\u00e2teau aux marrons. Laisser tirer, d\u00e9mouler \u00adet couper en parts de 5,5 x 6\u202fcm. Gicler la couverture.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Finition<\/h2>\n\n\n\n<p>Pour la d\u00e9coration, poser un marron glac\u00e9 garni d\u2019une feuille d\u2019or.<\/p>\n\n\n\n<p>Source\u2005: \u00ab\u2005Bulletin\u2005\u00bb Richemont, sept. 2017, <a href=\"http:\/\/www.richemont.onlin\/\">www.richemont.online<\/a><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00ab\u2009Bulletin\u2009\u00bb Richemont, septembre 2017 P\u00e2tisserie (2615\u202fg) 1900\u202fg g\u00e2teau aux marrons 24\u2005\u00d7\u200544\u202fcm 600\u202fg ganache au lait de coco 30\u202fg couverture \u00e0 gicler 85\u202fg marron glac\u00e9\u2005; pour la d\u00e9coration 0,1\u202fg feuille d\u2019or G\u00e2teau aux marrons 24\u2005\u00d7\u200544\u202fcm (525\u202fg) 1900\u202fg masse au beurre aux marrons\u2005; remplir dans des cadres de 24 x 44\u202fcm, cuire \u00e0 180\u202f\u00b0C pendant environ 30\u202fminutes Masse au beurre aux marrons [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6158,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-8547","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>P\u00e2tisserie marrons et coco | 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\/patisserie-marrons-et-coco\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"P\u00e2tisserie marrons et coco\" \/>\n<meta property=\"og:description\" content=\"\u00ab\u2009Bulletin\u2009\u00bb Richemont, septembre 2017 P\u00e2tisserie (2615\u202fg) 1900\u202fg g\u00e2teau aux marrons 24\u2005\u00d7\u200544\u202fcm 600\u202fg ganache au lait de coco 30\u202fg couverture \u00e0 gicler 85\u202fg marron glac\u00e9\u2005; pour la d\u00e9coration 0,1\u202fg feuille d\u2019or G\u00e2teau aux marrons 24\u2005\u00d7\u200544\u202fcm (525\u202fg) 1900\u202fg masse au beurre aux marrons\u2005; remplir dans des cadres de 24 x 44\u202fcm, cuire \u00e0 180\u202f\u00b0C pendant environ 30\u202fminutes Masse au beurre aux marrons [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/\" \/>\n<meta property=\"og:site_name\" content=\"SBC\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/swissbaker.ch\" \/>\n<meta property=\"article:published_time\" content=\"2017-09-14T08:53:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-06T14:22:59+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/csm_Marroni-Kokos-Patisserie_ed71f85e0f.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"718\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"azureart\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@ch_swissbaker\" \/>\n<meta name=\"twitter:site\" content=\"@ch_swissbaker\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"azureart\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/\"},\"author\":{\"name\":\"azureart\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78\"},\"headline\":\"P\u00e2tisserie marrons et coco\",\"datePublished\":\"2017-09-14T08:53:00+00:00\",\"dateModified\":\"2022-05-06T14:22:59+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/\"},\"wordCount\":425,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/csm_Marroni-Kokos-Patisserie_ed71f85e0f.jpg\",\"articleSection\":[\"Recette du mois\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/\",\"url\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/\",\"name\":\"P\u00e2tisserie marrons et coco | SBC\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/csm_Marroni-Kokos-Patisserie_ed71f85e0f.jpg\",\"datePublished\":\"2017-09-14T08:53:00+00:00\",\"dateModified\":\"2022-05-06T14:22:59+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/#primaryimage\",\"url\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/csm_Marroni-Kokos-Patisserie_ed71f85e0f.jpg\",\"contentUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/csm_Marroni-Kokos-Patisserie_ed71f85e0f.jpg\",\"width\":718,\"height\":600,\"caption\":\"P\u00e2tisserie marrons et coco\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"\",\"item\":\"https:\/\/swissbaker.ch\/fr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Recette du mois\",\"item\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/recette-du-mois\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"P\u00e2tisserie marrons et coco\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#website\",\"url\":\"https:\/\/swissbaker.ch\/fr\/\",\"name\":\"SBC\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/swissbaker.ch\/fr\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\",\"name\":\"Schweizerischer B\u00e4cker-Confiseurmeister-Verband\",\"url\":\"https:\/\/swissbaker.ch\/fr\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg\",\"contentUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg\",\"width\":512,\"height\":512,\"caption\":\"Schweizerischer B\u00e4cker-Confiseurmeister-Verband\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/swissbaker.ch\",\"https:\/\/x.com\/ch_swissbaker\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78\",\"name\":\"azureart\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/be04dd3098fd612c83067af4f7a295384c93cb6a9112f51beb9d2f477d25da61?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/be04dd3098fd612c83067af4f7a295384c93cb6a9112f51beb9d2f477d25da61?s=96&d=mm&r=g\",\"caption\":\"azureart\"},\"sameAs\":[\"https:\/\/swissbaker.ch\"],\"url\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/pixel-ahoi\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"P\u00e2tisserie marrons et coco | SBC","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/","og_locale":"fr_FR","og_type":"article","og_title":"P\u00e2tisserie marrons et coco","og_description":"\u00ab\u2009Bulletin\u2009\u00bb Richemont, septembre 2017 P\u00e2tisserie (2615\u202fg) 1900\u202fg g\u00e2teau aux marrons 24\u2005\u00d7\u200544\u202fcm 600\u202fg ganache au lait de coco 30\u202fg couverture \u00e0 gicler 85\u202fg marron glac\u00e9\u2005; pour la d\u00e9coration 0,1\u202fg feuille d\u2019or G\u00e2teau aux marrons 24\u2005\u00d7\u200544\u202fcm (525\u202fg) 1900\u202fg masse au beurre aux marrons\u2005; remplir dans des cadres de 24 x 44\u202fcm, cuire \u00e0 180\u202f\u00b0C pendant environ 30\u202fminutes Masse au beurre aux marrons [&hellip;]","og_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/","og_site_name":"SBC","article_publisher":"https:\/\/www.facebook.com\/swissbaker.ch","article_published_time":"2017-09-14T08:53:00+00:00","article_modified_time":"2022-05-06T14:22:59+00:00","og_image":[{"width":718,"height":600,"url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/csm_Marroni-Kokos-Patisserie_ed71f85e0f.jpg","type":"image\/jpeg"}],"author":"azureart","twitter_card":"summary_large_image","twitter_creator":"@ch_swissbaker","twitter_site":"@ch_swissbaker","twitter_misc":{"Written by":"azureart","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/#article","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/"},"author":{"name":"azureart","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78"},"headline":"P\u00e2tisserie marrons et coco","datePublished":"2017-09-14T08:53:00+00:00","dateModified":"2022-05-06T14:22:59+00:00","mainEntityOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/"},"wordCount":425,"commentCount":0,"publisher":{"@id":"https:\/\/swissbaker.ch\/fr\/#organization"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/csm_Marroni-Kokos-Patisserie_ed71f85e0f.jpg","articleSection":["Recette du mois"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/","url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/","name":"P\u00e2tisserie marrons et coco | SBC","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/#primaryimage"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/csm_Marroni-Kokos-Patisserie_ed71f85e0f.jpg","datePublished":"2017-09-14T08:53:00+00:00","dateModified":"2022-05-06T14:22:59+00:00","breadcrumb":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/#primaryimage","url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/csm_Marroni-Kokos-Patisserie_ed71f85e0f.jpg","contentUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/csm_Marroni-Kokos-Patisserie_ed71f85e0f.jpg","width":718,"height":600,"caption":"P\u00e2tisserie marrons et coco"},{"@type":"BreadcrumbList","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-marrons-et-coco\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"","item":"https:\/\/swissbaker.ch\/fr\/"},{"@type":"ListItem","position":2,"name":"Recette du mois","item":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/recette-du-mois\/"},{"@type":"ListItem","position":3,"name":"P\u00e2tisserie marrons et coco"}]},{"@type":"WebSite","@id":"https:\/\/swissbaker.ch\/fr\/#website","url":"https:\/\/swissbaker.ch\/fr\/","name":"SBC","description":"","publisher":{"@id":"https:\/\/swissbaker.ch\/fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/swissbaker.ch\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/swissbaker.ch\/fr\/#organization","name":"Schweizerischer B\u00e4cker-Confiseurmeister-Verband","url":"https:\/\/swissbaker.ch\/fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/","url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg","contentUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg","width":512,"height":512,"caption":"Schweizerischer B\u00e4cker-Confiseurmeister-Verband"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/swissbaker.ch","https:\/\/x.com\/ch_swissbaker"]},{"@type":"Person","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78","name":"azureart","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/be04dd3098fd612c83067af4f7a295384c93cb6a9112f51beb9d2f477d25da61?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/be04dd3098fd612c83067af4f7a295384c93cb6a9112f51beb9d2f477d25da61?s=96&d=mm&r=g","caption":"azureart"},"sameAs":["https:\/\/swissbaker.ch"],"url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/pixel-ahoi\/"}]}},"_links":{"self":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts\/8547","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/comments?post=8547"}],"version-history":[{"count":0,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts\/8547\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media\/6158"}],"wp:attachment":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media?parent=8547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/categories?post=8547"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/tags?post=8547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}