{"id":9199,"date":"2018-01-25T12:45:00","date_gmt":"2018-01-25T11:45:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9199"},"modified":"2022-05-11T16:15:16","modified_gmt":"2022-05-11T14:15:16","slug":"patisserie-mandarine-et-earl-grey","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-mandarine-et-earl-grey\/","title":{"rendered":"P\u00e2tisserie mandarine et Earl Grey"},"content":{"rendered":"\n<p><strong>\u00ab\u2009Bulletin\u2009\u00bb Richemont, janvier 2018<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-patisserie-mandarine-et-earl-grey-1560-g\">P\u00e2tisserie mandarine et Earl Grey (1560\u202fg)<\/h2>\n\n\n\n<p>800\u202fg Pain de G\u00eanes Earl Grey 12\u2009x\u20094\u202fcm<br>140\u202fg gel\u00e9e de mandarine<br>600\u202fg cr\u00e8me diplomate agrumes<br>20\u202fg Couverture Piccoli Excellence 54\u202f% d\u00e9cor<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pain de G\u00eanes Earl Grey (800\u202fg)<\/h2>\n\n\n\n<p>316\u202fg \u0153uf<br>316\u202fg masse amande 1\u2009:\u20091<br>8\u202fg th\u00e9 Earl Grey<br>60\u202fg farine de froment 400<br>4\u202fg poudre \u00e0 lever<br>96\u202fg beurre<\/p>\n\n\n\n<p>Chauffer l\u00e9g\u00e8rement la masse amande et les \u0153ufs, puis m\u00e9langer avec la poudre de th\u00e9 et mousser. Incorporer la farine et la poudre \u00e0 lever et le beurre liquide. Utiliser aussit\u00f4t.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Masse amande 1\u2009:\u20091 (316\u202fg)<\/h2>\n\n\n\n<p>137\u202fg amandes de Californie \u00e9mond\u00e9es 23\u2009\/\u200925<br>137\u202fg sucre<br>42\u202fg eau<\/p>\n\n\n\n<p>Ramollir les amandes blanches enti\u00e8res dans l\u2019eau. Laisser reposer pendant une nuit. Le matin, \u00e9liminer le surplus d\u2019eau, contr\u00f4ler l\u2019absorption en eau (doit \u00eatre de 30\u202f%), compl\u00e9ter \u00e9ventuellement. Mixer au mixeur Stephan avec le sucre ou broyer finement \u00e0 la broyeuse.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Gel\u00e9e de mandarine (140\u202fg)<\/h2>\n\n\n\n<p>86\u202fg pur\u00e9e de mandarine congel\u00e9e<br>11\u202fg sucre<br>18\u202fg jus de citron<br>23\u202fg sucre<br>2\u202fg pectine NH nappage<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Cr\u00e8me diplomate agrumes (600\u202fg)<\/h2>\n\n\n\n<p>290\u202fg pur\u00e9e cocktail d\u2019agrumes congel\u00e9e<br>36\u202fg sucre<br>42\u202fg poudre de cr\u00e8me vanille<br>232\u202fg cr\u00e8me enti\u00e8re UHT battue<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Fabrication<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Cuisson<\/h2>\n\n\n\n<p>Remplir chaque compartiment d\u2019une natte Flexipan (Lingot Demarle 120 x 40\u202fmm\u2009\/\u2009FP 1148) avec 40\u202fg de masse. Cuire \u00e0 180\u202f\u00b0C pendant environ 20\u202fminutes. D\u00e8s que la masse commence \u00e0 gonfler dans le moule, poser une natte en silicone sur le dessus et appuyer. Laisser la natte pendant tout le processus de cuisson.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Gel\u00e9e de mandarine<\/h2>\n\n\n\n<p>Fabriquer la gel\u00e9e de mandarine et laisser refroidir. Dresser la gel\u00e9e de mandarine dans les creux \u00e0 l\u2019aide d\u2019un sac \u00e0 dresser.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Cr\u00e8me diplomate agrumes<\/h2>\n\n\n\n<p>Fabriquer comme une cr\u00e8me vanille, laisser refroidir et m\u00e9langer avec la cr\u00e8me battue. Pour les cr\u00e8mes avec une pur\u00e9e de fruits rouges, utiliser de l\u2019amidon de ma\u00efs normal au lieu de la poudre de cr\u00e8me\u2009; sinon, le jaune de la poudre de cr\u00e8me fausse la couleur naturelle.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Finition<\/h2>\n\n\n\n<p>Finir la p\u00e2tisserie et garnir de zeste d\u2019orange et de d\u00e9cor en couverture Piccoli Excellence.<\/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>\u0152uf (CH), pr\u00e9paration aux fruits 16\u202f% (mandarine, zeste d\u2019orange), cr\u00e8me, sucre, amande, beurre, mandarine 6\u202f%, farine de froment (CH), poudre de cr\u00e8me vanille (amidon de ma\u00efs, amidon de froment, ar\u00f4me vanille, colorants [E160a, E101], antioxydant [E301], \u00e9paississant [E413]), eau, sucre inverti, couverture au min. 54\u202f% de part de cacao (sucre, masse cacao, beurre de cacao, \u00e9mulsifiant [L\u00e9cithine de soja], vanille), jus de citron, Cointreau 60 Vol.-\u202f%, th\u00e9 Earl Grey 1\u202f% (th\u00e9 noir, ar\u00f4me bergamote, ar\u00f4me naturel de citron), Backpulver (poudre \u00e0 lever [E450, E500], amidon de ma\u00efs), g\u00e9lifiant (pectine), ar\u00f4me naturel.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Val. nutritives (100\u202fg)<\/h2>\n\n\n\n<p>Valeur \u00e9nerg. 1163\u202fkJ\u2009\/\u2009278\u202fkcal.<\/p>\n\n\n\n<p>Lipides 17,5\u202fg, dt acides gras sat. 7,3\u202fg\u2009; glucides 25\u202fg, dt sucre 18,9\u202fg\u2009; protides 5\u202fg\u2009; sel 0,2\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 et prix indicatifs<\/h2>\n\n\n\n<p>20\u202fpi\u00e8ces\u2009: 40\u202fminutes.<\/p>\n\n\n\n<p>Par pi\u00e8ce\u2009: CHF\u202f5.30.<\/p>\n\n\n\n<p>Source\u2009: \u00ab\u2009Bulletin\u2009\u00bb Richemont, janvier\u202f2018, www.richemont.online<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00ab\u2009Bulletin\u2009\u00bb Richemont, janvier 2018 P\u00e2tisserie mandarine et Earl Grey (1560\u202fg) 800\u202fg Pain de G\u00eanes Earl Grey 12\u2009x\u20094\u202fcm140\u202fg gel\u00e9e de mandarine600\u202fg cr\u00e8me diplomate agrumes20\u202fg Couverture Piccoli Excellence 54\u202f% d\u00e9cor Pain de G\u00eanes Earl Grey (800\u202fg) 316\u202fg \u0153uf316\u202fg masse amande 1\u2009:\u200918\u202fg th\u00e9 Earl Grey60\u202fg farine de froment 4004\u202fg poudre \u00e0 lever96\u202fg beurre Chauffer l\u00e9g\u00e8rement la masse amande et les \u0153ufs, puis m\u00e9langer [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6531,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-9199","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 mandarine et Earl Grey | 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-mandarine-et-earl-grey\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" 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