{"id":9383,"date":"2018-03-07T16:58:00","date_gmt":"2018-03-07T15:58:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9383"},"modified":"2022-05-12T09:32:01","modified_gmt":"2022-05-12T07:32:01","slug":"pain-grillade-a-la-roquette","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/pain-grillade-a-la-roquette\/","title":{"rendered":"Pain grillade \u00e0 la roquette"},"content":{"rendered":"\n<p><strong>\u00ab\u2009Bulletin\u2009\u00bb Richemont, mars 2018<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-pate-a-burli-tomate-a-conduite-longue-25-250-g\">P\u00e2te \u00e0 b\u00fcrli tomate, \u00e0 conduite longue (25\u2009250\u202fg)<\/h2>\n\n\n\n<p>3500\u202fg farine de froment 1100<br>5000\u202fg farine pure d\u2019\u00e9peautre 720<br>1500\u202fg boulange de seigle fine<br>6750\u202fg eau<br>2500\u202fg pulpe de tomate (bo\u00eete)<br>200\u202fg levure de boulangerie<br>5500\u202fg p\u00e2te ferment\u00e9e<br>300\u202fg sel de cuisine\u2009; incorporer vers la fin du m\u00e9lange, p\u00e9trir jusqu\u2019\u00e0 l\u2019obtention d\u2019une p\u00e2te souple<\/p>\n\n\n\n<p>Repos de la p\u00e2te\u2009: 60 minutes \u00e0 temp\u00e9rature ambiante, replier une fois puis laisser fermenter une nuit au r\u00e9frig\u00e9rateur \u00e0 0 \u2013 5\u202f\u00b0C.<\/p>\n\n\n\n<p>Avant le fa\u00e7onnage\u2009: sortir la p\u00e2te du r\u00e9frig\u00e9rateur et laisser s\u2019acclimater \u00e0 temp\u00e9rature ambiante pendant environ 3 heures.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Beurre lime et roquette (3780\u202fg)<\/h2>\n\n\n\n<p>1055\u202fg beurre liquide<br>740\u202fg roquette\u2009; r\u00e9duire en pur\u00e9e avec le beurre liquide<br>1585\u202fg beurre mou<br>85\u202fg sel de cuisine<br>20\u202fg tabasco rouge<br>30\u202fg zeste de lime<br>265\u202fg jus de lime\u2009; mousser le tout au batteur<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients (1090\u202fg)<\/h2>\n\n\n\n<p>520\u202fg finot de froment pour saupoudrer<br>380\u202fg boulange de seigle grossi\u00e8re pour la surface<br>190\u202fg farine de froment 720 pour saupoudrer les corbeillons<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Fabrication<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Fa\u00e7onnage<\/h2>\n\n\n\n<p>Pr\u00e9lever des p\u00e2tons de 400\u202fg en long. Les poser sur des planches saupoudr\u00e9es de boulange de seigle. Laisser fermenter 20 \u00e0 30\u202fmin. Tourner les p\u00e2tons et les poser en forme de couronnes dans des corbeillons farin\u00e9s. Pointage\u2009: 30 min.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Cuisson<\/h2>\n\n\n\n<p>Retourner les couronnes de p\u00e2te sur des appareils \u00e0 enfourner et cuire dans un four chaud avec de la vapeur comme produit pr\u00e9cuit.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Beurre lime et roquette<\/h2>\n\n\n\n<p>Farcir des moules ch\u00e9neaux avec le beurre lime et roquette mouss\u00e9 sans former de trou d\u2019air et placer au cong\u00e9lateur. Puis, d\u00e9mouler et couper en tranches de 5\u202fg.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Remplir<\/h2>\n\n\n\n<p>Apr\u00e8s refroidissement, couper 12 fois dans le sens vertical afin que le pain garde sa forme.<\/p>\n\n\n\n<p>Placer une tranche de beurre lime et roquette congel\u00e9e dans chaque fente du b\u00fcrli tomate.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Conseil<\/h2>\n\n\n\n<p>Emballer les pains dans un sachet pour produits pr\u00e9cuits avec les instructions de cuisson pour le gril et le four. Vendre les pains congel\u00e9s. Les clients finissent de cuire le pain et le d\u00e9guster encore chaud comme ap\u00e9ro ou accompagnement de grillade.<\/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>Eau, farine de froment (CH), farine Pure Epeautre (CH), beurre, pulpe de tomate (pulpe de tomate, jus de tomate, acidifiant [acide citrique]), boulange de seigle (CH), roquette 2\u202f%, sel, jus de lime 1\u202f%, levure de boulangerie, zeste de lime, tabasco rouge (gousse de chili rouge, ail, vinaigre d\u2019eau de vie, eau, sel).<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Val. nutritives pour 100\u202fg<\/h2>\n\n\n\n<p>Val. \u00e9nerg. 1130\u202fkJ\u2009\/\u2009270\u202fkcal.<\/p>\n\n\n\n<p>Lipides 9,5\u202fg, dont acides gras satur\u00e9s 5,3\u202fg\u2009; glucides 38,2\u202fg, dont sucre 1\u202fg\u2009; prot\u00e9ines 6,9\u202fg\u2009; sel 1,8\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\">Prix\u2009|\u2009temps indicatifs<\/h2>\n\n\n\n<p>63\u202fpi\u00e8ces\u2009: 110\u202fminutes.<\/p>\n\n\n\n<p>CHF\u202f7.70 par pi\u00e8ce.<\/p>\n\n\n\n<p>Source\u2009: \u00ab\u2009Bulletin\u2009\u00bb Richemont, mars\u202f2018,<a href=\"http:\/\/www.richemont.onlin\/\"> www.richemont.online<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00ab\u2009Bulletin\u2009\u00bb Richemont, mars 2018 P\u00e2te \u00e0 b\u00fcrli tomate, \u00e0 conduite longue (25\u2009250\u202fg) 3500\u202fg farine de froment 11005000\u202fg farine pure d\u2019\u00e9peautre 7201500\u202fg boulange de seigle fine6750\u202fg eau2500\u202fg pulpe de tomate (bo\u00eete)200\u202fg levure de boulangerie5500\u202fg p\u00e2te ferment\u00e9e300\u202fg sel de cuisine\u2009; incorporer vers la fin du m\u00e9lange, p\u00e9trir jusqu\u2019\u00e0 l\u2019obtention d\u2019une p\u00e2te souple Repos de la p\u00e2te\u2009: 60 minutes \u00e0 temp\u00e9rature ambiante, replier [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6663,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-9383","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>Pain grillade \u00e0 la roquette | 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\/pain-grillade-a-la-roquette\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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