{"id":9645,"date":"2018-04-18T11:30:00","date_gmt":"2018-04-18T09:30:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9645"},"modified":"2022-05-12T14:25:49","modified_gmt":"2022-05-12T12:25:49","slug":"tranches-cerises-amaretti","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/tranches-cerises-amaretti\/","title":{"rendered":"Tranches cerises amaretti"},"content":{"rendered":"\n<p><strong>\u00ab\u2009Bulletin\u2009\u00bb Richemont, avril 2018<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-preparation\">Pr\u00e9paration<\/h2>\n\n\n\n<p>4500\u202fg p\u00e2te lev\u00e9e sucr\u00e9e Pointage\u2009: 75\u2009\u2013\u200990 minutes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Barres amaretti (1525\u202fg)<\/h2>\n\n\n\n<p>340\u202fg amandes blanches moulues<br>30\u202fg amandes am\u00e8res mond\u00e9es moulues<br>170\u202fg blanc d\u2019\u0153uf<br>775\u202fg sucre<br>40\u202fg dextrose<br>80\u202fg blanc d\u2019\u0153uf<br>90\u202fg poudre neige pour saupoudrer<\/p>\n\n\n\n<p>Mixer amandes, amandes am\u00e8res et blanc d\u2019\u0153uf. Incorporer le sucre, le dextrose et la 2e partie du blanc d\u2019\u0153uf avant de mixer 3 min. Dresser des b\u00e2tons de 3\u202fcm\u2009\u00d7\u200960\u202fcm sur des nattes en silicone. Saupoudrer avec de la poudre neige et laisser reposer pendant la nuit.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Masse cheesecake (3820\u202fg)<\/h2>\n\n\n\n<p>2500\u202fg fromage frais double-cr\u00e8me<br>270\u202fg sucre\u2009; m\u00e9langer<br>650\u202fg jaune d\u2019\u0153uf\u2009; ajouter<br>150\u202fg farine de fr. 400\u2009; ajouter<br>250\u202fg beurre liquide\u2009; ajouter successivement<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Masse gla\u00e7ure (2750\u202fg)<\/h2>\n\n\n\n<p>820\u202fg masse amande 1\u2009:\u20091<br>150\u202fg amandes blanches moulues\u2009; mixer avec la masse amande au mixeur Stephan<br>370\u202fg amidon de ma\u00efs<br>370\u202fg huile de colza<br>1040\u202fg blanc d\u2019\u0153uf<\/p>\n\n\n\n<p>Ajouter tous les ingr\u00e9dients et mixer en une masse homog\u00e8ne<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients (2600\u202fg)<\/h2>\n\n\n\n<p>2500\u202fg griottes d\u00e9noyaut\u00e9es<br>100\u202fg poudre neige<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Fabrication<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9paration de la p\u00e2te<\/h2>\n\n\n\n<p>Partager la p\u00e2te lev\u00e9e sucr\u00e9e en portions de 450\u202fg, fa\u00e7onner en long et laisser reposer bri\u00e8vement. Abaisser sur 12\u2009\u00d7\u200968\u202fcm, laisser reposer au cong\u00e9lateur pendant 15 minutes. Foncer des cadres en m\u00e9tal beurr\u00e9s (8\u2009\u00d7\u200960\u2009\u00d7\u20094\u202fcm).<\/p>\n\n\n\n<p>Appr\u00eat\u2009: 20\u202fminutes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Barres Amaretti<\/h2>\n\n\n\n<p>Cuire dans un four moyennement chaud avec le soupirail ouvert.<\/p>\n\n\n\n<p>Poser une barre amaretti refroidie dans chaque tranche.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Remplissage<\/h2>\n\n\n\n<p>Dresser 380\u202fg de masse cheesecake sur les barres amaretti et garnir chaque tranche avec 250\u202fg de griottes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9paration \u00e0 la cuisson<\/h2>\n\n\n\n<p>Dresser 275\u202fg de gla\u00e7ure sur chaque tranche, saupoudrer de poudre neige. Cuire \u00e0 temp\u00e9rature moy. dans un four \u00e0 air chaud avec soupirail ouvert. Retirer les cadres et laisser refroidir.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Finition<\/h2>\n\n\n\n<p>Couper chaque tranche en 14 parts et garnir avec des cerises fra\u00eeches selon les go\u00fbts.<\/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>Fromage frais 17\u202f% (lait, pr\u00e9paration de prot\u00e9ine lactique, cr\u00e8me, sel de cuisine, stabilisants [E410, E407], acidifiant [acide citrique]), griottes 17\u202f% (cerises am\u00e8res, sucre, eau), farine de froment (CH), sucre, blanc d\u2019\u0153uf, lait, amandes 6\u202f%, jaune d\u2019\u0153uf, beurre, amidon de ma\u00efs, huile de colza, levure de boulangerie, \u0153uf (CH), eau, poudre neige (sucre glace [CH], amidon de ma\u00efs cireux, huile de palme, dextrose, anti-agglom\u00e9rants [E470a, E341]), sel de cuisine iod\u00e9, dextrose, amandes am\u00e8res, malt d\u2019orge, sucre vanill\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Val. nutritives pour 100\u202fg<\/h2>\n\n\n\n<p>Val. \u00e9nerg. 1292\u202fkJ\u2009\/\u2009309\u202fkcal.<\/p>\n\n\n\n<p>Lipides 15,2\u202fg, dont acides gras sat 4,8\u202fg\u2009; glucides 35,4\u202fg, dont sucre 18,4\u202fg\u2009; Protides 7,8\u202fg\u2009; sel 0,6\u202fg.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Temps et prix indicatifs<\/h2>\n\n\n\n<p>140\u202fpi\u00e8ces\u2009: 90\u202fmin.<\/p>\n\n\n\n<p>Prix par pi\u00e8ce\u2009: CHF\u202f3.20.<\/p>\n\n\n\n<p>D\u00e9claration, valeurs nutritives et calculs se rapportent exclusivement \u00e0 cette recette.<\/p>\n\n\n\n<p>Source\u2009: \u00ab\u2009Bulletin\u2009\u00bb Richemont, avril\u202f2018,<a href=\"http:\/\/www.richemont.online\/\"> www.richemont.online<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00ab\u2009Bulletin\u2009\u00bb Richemont, avril 2018 Pr\u00e9paration 4500\u202fg p\u00e2te lev\u00e9e sucr\u00e9e Pointage\u2009: 75\u2009\u2013\u200990 minutes. Barres amaretti (1525\u202fg) 340\u202fg amandes blanches moulues30\u202fg amandes am\u00e8res mond\u00e9es moulues170\u202fg blanc d\u2019\u0153uf775\u202fg sucre40\u202fg dextrose80\u202fg blanc d\u2019\u0153uf90\u202fg poudre neige pour saupoudrer Mixer amandes, amandes am\u00e8res et blanc d\u2019\u0153uf. Incorporer le sucre, le dextrose et la 2e partie du blanc d\u2019\u0153uf avant de mixer 3 min. Dresser des b\u00e2tons [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6751,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-9645","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>Tranches cerises amaretti | 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\/tranches-cerises-amaretti\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tranches cerises amaretti\" \/>\n<meta property=\"og:description\" content=\"\u00ab\u2009Bulletin\u2009\u00bb Richemont, avril 2018 Pr\u00e9paration 4500\u202fg p\u00e2te lev\u00e9e sucr\u00e9e Pointage\u2009: 75\u2009\u2013\u200990 minutes. Barres amaretti (1525\u202fg) 340\u202fg amandes blanches moulues30\u202fg amandes am\u00e8res mond\u00e9es moulues170\u202fg blanc d\u2019\u0153uf775\u202fg sucre40\u202fg dextrose80\u202fg blanc d\u2019\u0153uf90\u202fg poudre neige pour saupoudrer Mixer amandes, amandes am\u00e8res et blanc d\u2019\u0153uf. Incorporer le sucre, le dextrose et la 2e partie du blanc d\u2019\u0153uf avant de mixer 3 min. 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