{"id":9253,"date":"2018-02-07T15:09:00","date_gmt":"2018-02-07T14:09:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9253"},"modified":"2022-05-11T17:02:09","modified_gmt":"2022-05-11T15:02:09","slug":"apero-betterave-et-blue-cheese","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/apero-betterave-et-blue-cheese\/","title":{"rendered":"Ap\u00e9ro betterave et blue cheese"},"content":{"rendered":"\n<p><strong>\u00ab\u2009Bulletin\u2009\u00bb Richemont, f\u00e9vrier 2018<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">P\u00e2te \u00e0 croissants au beurre pink, jus de betterave (5470\u202fg)<\/h2>\n\n\n\n<p>1250\u202fg farine de froment 400<br>1250\u202fg farine de froment 720<br>30\u202fg pr\u00e9paration enzymatique<br>675\u202fg eau<br>800\u202fg jus de betterave<br>75\u202fg poudre de lait<br>60\u202fg sucre<br>30\u202fg malt liquide<br>100\u202fg levure de boulangerie<br>50\u202fg sel de cuisine<br>Diluer les ingr\u00e9dients dans l\u2019eau.<br>150\u202fg beurre mou<br>M\u00e9langer les ingr\u00e9dients 4 \u2013 5 min.<br>1000\u202fg beurre en plaque\u2009; pour tourer<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Masse orange et fromage frais (852\u202fg)<\/h2>\n\n\n\n<p>240\u202fg orangeat\u2009; broyer finement \u00e0 la broyeuse<br>510\u202fg fromage frais double cr\u00e8me<br>100\u202fg amandes blanches moulues<br>2\u202fg poivre noir<br>M\u00e9langer le tout.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Mousse blue cheese (1700\u202fg)<\/h2>\n\n\n\n<p>330\u202fg roquefort<br>670\u202fg QimiQ<br>120\u202fg miel<br>Lisser les ingr\u00e9dients \u00e0 la batteuse.<br>580\u202fg cr\u00e8me battue, incorporer \u00e0 la masse roquefort<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients (1140\u202fg)<\/h2>\n\n\n\n<p>200\u202fg farine de poudrage<br>300\u202fg blanc d\u2019\u0153uf\u2009; pour badigeonner<br>340\u202fg graines de colza<br>300\u202fg amandes effil\u00e9es et r\u00f4ties\u2009; pour garnir<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Fabrication<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">P\u00e2te \u00e0 croissants au beurre<\/h2>\n\n\n\n<p>Pr\u00e9-abaisser en un rectangle de 50 \u00d7 35\u202fcm. Placer pendant 45 \u00e0 60\u202fmin. au cong\u00e9lateur \u00e0 \u201318\u202f\u00b0C.<\/p>\n\n\n\n<p>Faire en sorte que la p\u00e2te et la plaque de beurre pr\u00e9sentent la m\u00eame consistance. Ench\u00e2sser la plaque de beurre dans la p\u00e2te et donner trois tours simples en respectant des intervalles de temps de 10\u202fmin. \u00c9paisseur de tourage\u2009: 9 \u2013 10\u202fmm. Emballer la plaque dans du plastique. La placer au cong\u00e9lateur. SI besoin, la d\u00e9congeler en la pla\u00e7ant 20\u202fh. au r\u00e9frig\u00e9rateur \u00e0 +5\u202f\u00b0C et laisser fermenter.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Carr\u00e9s de p\u00e2te<\/h2>\n\n\n\n<p>Abaisser la p\u00e2te \u00e0 5\u202fmm et placer au cong\u00e9lateur \u00e0 \u201318\u202f\u00b0C pendant 45 \u00e0 60\u202fmin. Couper des carr\u00e9s de 4 \u00d7 4\u202fcm, dorer et parsemer de graines de colza.<\/p>\n\n\n\n<p>Poser les carr\u00e9s de p\u00e2te sur des plaques recouvertes de papier silicone et bien laisser fermenter \u00e0 couvert \u00e0 temp\u00e9rature ambiante.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Dresser et cuire<\/h2>\n\n\n\n<p>Sur le dessus de chaque cube, dresser au centre 2,5\u202fg de masse orange et fromage frais.<\/p>\n\n\n\n<p>Placer dans un four moyennement chaud. Donner de la vapeur apr\u00e8s 2\u202fminutes \u00c0 mi-cuisson, ouvrir le soupirail et cuire croustillant.<\/p>\n\n\n\n<p>Conseil\u2009: les p\u00e2tes teint\u00e9es devraient plut\u00f4t \u00eatre cuites \u00e0 temp\u00e9rature moyenne, afin que la teinte se conserve le mieux possible (r\u00e9duction de la temp\u00e9rature 40 \u2013 50\u202f\u00b0C).<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Finition<\/h2>\n\n\n\n<p>Sur chaque cube refroidi, dresser 5\u202fg de mousse blue cheese en forme de rosette et garnir avec des plaquettes d\u2019amandes effil\u00e9es et r\u00f4ties.<\/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, beurre 16\u202f%, jus de betterave 11\u202f%, demi-cr\u00e8me (g\u00e9latine), cr\u00e8me, fromage frais (lait entier, cr\u00e8me, prot\u00e9ine lactique, sel de cuisine, stabilisants E410, E407) 7\u202f%, amandes, graines de colza, lait cru (brebis), pr\u00e9sure, moisissure de roquefort, sel 5\u202f%, blanc d\u2019\u0153uf (CH), orangeat 3\u202f%, miel d\u2019abeille (Mexique\u2009\/\u2009Guatemala), levure de boulangerie, poudre de lait entier, sucre, sel de cuisine iod\u00e9, produit de panification (farine de froment de gonflement, farine de malt d\u2019orge, poudre d\u2019ac\u00e9role sur amidon de manioc, enzymes), extrait de malt d\u2019orge, poivre.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Valeurs nutritives (100\u202fg)<\/h2>\n\n\n\n<p>Valeur \u00e9nerg. 1758\u202fkJ\u2009\/\u2009420\u202fkcal\u2009; lipides 26\u202fg, dt acides gras 12\u202fg\u2009; glucides 35\u202fg, dt sucre 7,6\u202fg\u2009; protides 9,7\u202fg\u2009; 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\" id=\"h-temps-et-prix-indicatifs\">Temps et prix indicatifs<\/h2>\n\n\n\n<p>340\u202fpi\u00e8ces\u2009: 78\u202fmin.<\/p>\n\n\n\n<p>100\u202fg\u2009: CHF\u202f3.85.<\/p>\n\n\n\n<p>Source\u2009: \u00ab\u2009Bulletin\u2009\u00bb Richemont, f\u00e9v. 2018, <a href=\"http:\/\/www.richemont.online\/\">www.richemont.online<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00ab\u2009Bulletin\u2009\u00bb Richemont, f\u00e9vrier 2018 P\u00e2te \u00e0 croissants au beurre pink, jus de betterave (5470\u202fg) 1250\u202fg farine de froment 4001250\u202fg farine de froment 72030\u202fg pr\u00e9paration enzymatique675\u202fg eau800\u202fg jus de betterave75\u202fg poudre de lait60\u202fg sucre30\u202fg malt liquide100\u202fg levure de boulangerie50\u202fg sel de cuisineDiluer les ingr\u00e9dients dans l\u2019eau.150\u202fg beurre mouM\u00e9langer les ingr\u00e9dients 4 \u2013 5 min.1000\u202fg beurre en plaque\u2009; pour tourer Masse orange [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6554,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-9253","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>Ap\u00e9ro betterave et blue cheese | 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\/apero-betterave-et-blue-cheese\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ap\u00e9ro 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