tag:blogger.com,1999:blog-91350171250567416512024-03-13T14:56:27.203+01:00 Ma déco sucrée Idées déco, recettes, conseils et astuces pour vos gâteaux en pâte à sucre !MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.comBlogger119125tag:blogger.com,1999:blog-9135017125056741651.post-56018072417019456702020-08-20T14:41:00.003+02:002020-08-20T14:41:53.515+02:00Gâteau aux pommes et mascarpone<p>Bonjour à tous, la rentrée des classes se prépare (enfin, normalement .......), et les loulous réclament encore et toujours des pâtisseries ! 😊</p><p>Voici donc une recette trouvée sur le net qui est très rapide à faire et vraiment délicieuse. 😋</p><p>Il s'agit tout simplement d'un gâteau aux pommes et mascarpone.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-V-kK-xavSP4/Xz5r-qnYklI/AAAAAAAABM8/-xhtg-mgjmwumcJcGYkjRgB9pgmKb5miwCLcBGAsYHQ/s843/118139705_10216362477165041_1689519994349151142_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="843" data-original-width="843" height="640" src="https://1.bp.blogspot.com/-V-kK-xavSP4/Xz5r-qnYklI/AAAAAAAABM8/-xhtg-mgjmwumcJcGYkjRgB9pgmKb5miwCLcBGAsYHQ/s640/118139705_10216362477165041_1689519994349151142_o.jpg" /></a></div><p>Ingrédients :</p><p></p><ul style="text-align: left;"><li>140 grammes de sucre roux</li><li>3 œufs</li><li>250 grammes de mascarpone</li><li>175 grammes de farine</li><li>1 sachet de levure chimique</li><li>2 càs de jus de citron</li><li>2 ou 3 pommes (en fonction de la taille de votre moule)</li><li>1 sachet de sucre vanillé</li><li>sucre glace (pour le décor)</li></ul><div>Préparation :</div><div><ol style="text-align: left;"><li>préchauffer votre four à 180° (pas de chaleur tournante)</li><li>dans un saladier ou dans votre robot pâtissier, mélanger pendant 3 minutes à l'aide d'un fouet les œufs et le sucre.</li><li>ajouter le mascarpone, la farine, la levure et le citron. Mélanger de nouveau durant environ 1 minute jusqu'à obtenir une pâte lisse et homogène.</li><li>graisser à l'aide d'une bombe à graisse ou de beurre un moule à manqué et parsemer légèrement de sucre en poudre.</li><li>verser l'appareil dans le moule.</li><li>peler et découper les pommes en lamelles avant de les déposer en rosace sur la préparation. </li><li>parsemer de sucre vanillé.</li><li>mettre au four pendant 35 minutes.</li><li>laisser refroidir puis saupoudrer de sucre glace le bord extérieur de votre gâteau sur environ 5 cm. Vous pouvez vous aider en posant sur le centre du gâteau un bol.</li><li>il ne vous reste plus qu'à déguster 😁</li></ol><div>Pâtissez bien !</div></div><p></p>MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com013680 Lançon-Provence, France43.569580599999988 5.153632715.259346763821142 -30.0026173 71.879814436178833 40.3098827tag:blogger.com,1999:blog-9135017125056741651.post-8374070427287635212020-05-26T15:34:00.003+02:002021-03-06T11:31:31.714+01:00Petits pains au lait express<p> Bonjour, plus de goûter dans les placards pour vos loulous ? ou manque d'inspiration ? Voici une recette rapide à réaliser de petits pains au lait.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-bEArWKholQk/Xz58SKLmhVI/AAAAAAAABNU/wTdlsvV4O2sY5_huwP0Qitqswso2_qSFwCLcBGAsYHQ/s1080/101000573_1150402911970092_6252950385535746048_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="804" data-original-width="1080" src="https://1.bp.blogspot.com/-bEArWKholQk/Xz58SKLmhVI/AAAAAAAABNU/wTdlsvV4O2sY5_huwP0Qitqswso2_qSFwCLcBGAsYHQ/s640/101000573_1150402911970092_6252950385535746048_o.jpg" width="640" /></a></div><p><br /></p><p><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="font-size: 15px; white-space: pre-wrap;">Garantis sans conservateur et sans huile de palme </span><span class="q9uorilb tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me fgm26odu gl3lb2sf hhz5lgdu" face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="display: inline-block; font-size: 15px; height: 16px; margin: 0px 1px; vertical-align: text-bottom; white-space: pre-wrap; width: 16px;"><img alt="😊" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/td8/1.5/16/1f60a.png" style="border: 0px;" width="16" /></span><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="font-size: 15px; white-space: pre-wrap;">.</span></p><p>Ingrédients :</p><p></p><ul style="text-align: left;"><li>180 gr de lait demi-écrémé à 37°</li><li>12 gr de levure fraîche de boulanger</li><li>350 gr de farine</li><li>50 gr de sucre</li><li>50 gr de beurre mou</li><li>1/2 càc de sel</li><li>le zeste d'un 1/2 citron</li><li>1 càs d'eau de fleur d'oranger ou une càc d'extrait de vanille liquide</li><li>1 càs de rhum (facultatif)</li><li>15 bâtons au chocolat boulanger (résistant à la chaleur) - facultatif</li><li>dorure : un œuf battu</li></ul><div>Préparation :</div><div><ol style="text-align: left;"><li>dans un saladier ou dans la cuve de votre robot pâtissier, y placer le lait tiède et la levure, mélanger.</li><li>ajouter le sucre, la farine, le beurre mou, les arômes choisis et le sel en dernier. Mélanger environ 2 minutes en augmentant progressivement la vitesse jusqu'à obtenir une pâte élastique.</li><li>préchauffer le four à 60° - chaleur statique.</li><li>déposer la pâte sur le plan de travail et la découper en 3 pâtons de 200 gr environ.</li><li>rouler chaque pâton en boudin de 40 cm de long environ.</li><li>découper chaque pâton en 4 ou 5</li><li>insérer la barre de chocolat ou pas</li><li>déposer chaque petits pains sur une plaque recouverte de papier sulfurisé </li><li>dorer à l'aide d'un pinceau</li><li>mettre au four pendant 30 min.</li><li>ensuite, augmenter la température à 180 ° et laisser cuire environ 25 minutes.</li><li>faire refroidir sur une grille.</li></ol><div>Pâtissez bien !</div></div><p></p>MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com013680 Lançon-Provence, France43.569580599999988 5.153632715.259346763821142 -30.0026173 71.879814436178833 40.3098827tag:blogger.com,1999:blog-9135017125056741651.post-90574635464536877132020-05-17T15:14:00.001+02:002020-08-20T15:26:34.149+02:00Gâteau licorne arc-en-ciel<p>Bonjour à tous, aujourd'hui c'est l'anniversaire de ma louloutte 😁, 8 ans déjà........</p><p>Elle m'a donc passée commande d'un gâteau licorne arc-en-ciel.</p><p>Et bien c'est chose faite à l'aide d'un molly cake chocolat (<a href="http://www.madecosucree.fr/2017/07/molly-cake-chocolat.html">recette ici</a>) et d'une crème pâtissière sans œufs au nutella (<a href="http://www.madecosucree.fr/2017/10/creme-patissiere-sans-ufs-au-nutella.html">recette ici</a>).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Hw02bxYZZ1c/Xz554k_l0pI/AAAAAAAABNI/jOXkEoHBtLce_bihMMVTSOvmx4MxEj_CACLcBGAsYHQ/s1132/98291295_1143448389332211_5627065219764191232_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1132" data-original-width="843" height="640" src="https://1.bp.blogspot.com/-Hw02bxYZZ1c/Xz554k_l0pI/AAAAAAAABNI/jOXkEoHBtLce_bihMMVTSOvmx4MxEj_CACLcBGAsYHQ/s640/98291295_1143448389332211_5627065219764191232_o.jpg" /></a></div><p><br /></p>MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com013680 Lançon-Provence, France43.569580599999988 5.153632715.259346763821142 -30.0026173 71.879814436178833 40.3098827tag:blogger.com,1999:blog-9135017125056741651.post-49631666157630513432020-05-05T18:07:00.002+02:002020-05-05T18:07:59.510+02:00Pain cocotte à la levure boulangère déshydratée<br />
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Bonjour à tous, faire son propre pain procure un plaisir indiscutable ! Entre la bonne odeur dans la maison et le plaisir du "fait maison", vous trouverez ci-dessous une recette facile à réaliser sans machine à pain et avec de la levure boulangère déshydratée (la levure fraîche étant très difficile à trouver en ce moment) ! Oui oui, je vous assure ! Tenez, regardez plus bas 😉<br />
<br />
<u>Ingrédients :</u><br />
<br />
<ul>
<li>500 g de farine de votre choix (250 g de T45 + 250 g de T150 - ou 400 g de T45 + 100 g de seigle .....)</li>
<li>1 cuillère à soupe rase de sel</li>
<li>1 sachet de levure boulangère déshydratée</li>
<li>350 à 400 ml d'eau tiède</li>
</ul>
<div>
<u>Préparation :</u></div>
<div>
<u><br /></u></div>
<div>
La veille au soir :</div>
<div>
<ol>
<li>dans un saladier à l'aide d'une spatule ou d'un cuillère en bois, ou dans la cuve de votre robot pâtissier muni du crochet, mélanger la farine, le sel et la levure.</li>
<li>versez l'eau petit à petit tout en remuant (commencez par 320 ml). Si la pâte est épaisse, continuez à verser de l'eau (plus la farine sera complète, plus l'apport d'eau sera important). La pâte doit être humide et collante.</li>
<li>posez sur votre saladier ou la cuve de votre robot un torchon humide et laissez reposer toute la nuit à température ambiante.</li>
</ol>
<div>
Le jour J :</div>
<ol>
<li>votre pâte qui aura doublé de volume devra être déposée sur votre plan de travail préalable ment fariné.</li>
<li>rabattez chaque côté vers le centre plusieurs fois afin de chasser l'air et former une boule.</li>
<li>farinez un torchon propre et y déposer votre boule de pâte. Refermez le torchon et laissez reposer 2 heures à température ambiante.</li>
<li>préchauffez votre four à 240°c, puis y insérer votre cocotte en fonte (ronde ou ovale) vide mais avec le couvercle. Laissez chauffer 15 minutes.</li>
<li>sortez votre cocotte et y déposer votre boule de pâte. Mettre le couvercle et enfournez pour 30 minutes.</li>
<li>au bout des 30 minutes, retirez le couvercle et laissez au four durant 15 minutes (votre croûte va ainsi dorer).<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-xzKqMGUQXRY/XrGIhHMcDbI/AAAAAAAABL0/vKNWUxIVIpER1j1aLhZFukECey_jmPESACEwYBhgL/s1600/thumbnail%2B%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="400" height="320" src="https://1.bp.blogspot.com/-xzKqMGUQXRY/XrGIhHMcDbI/AAAAAAAABL0/vKNWUxIVIpER1j1aLhZFukECey_jmPESACEwYBhgL/s320/thumbnail%2B%25283%2529.jpg" width="240" /></a></div>
</li>
<li>faire refroidir votre pain sur une grille et il ne vous reste plus qu'à le déguster !</li>
</ol>
<div>
Pain semi-complet (250 g de farine T45 + 250 g de farine complète T150)<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-POlkbC5LW-M/XrGIhB1N0OI/AAAAAAAABLs/IW3vbCn0eeYf70FZpYOJkxkTA3rDWahegCEwYBhgL/s1600/thumbnail%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="240" src="https://1.bp.blogspot.com/-POlkbC5LW-M/XrGIhB1N0OI/AAAAAAAABLs/IW3vbCn0eeYf70FZpYOJkxkTA3rDWahegCEwYBhgL/s320/thumbnail%2B%25281%2529.jpg" width="320" /></a></div>
</div>
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<br /></div>
<div>
Pain multi-céréales <div class="separator" style="clear: both; text-align: center;">
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A vos fourneaux ! 😁</div>
</div>
MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com0tag:blogger.com,1999:blog-9135017125056741651.post-26849987544511234302020-04-28T13:17:00.002+02:002020-04-28T14:43:46.929+02:00Havreflarn (biscuits IKEA)<div class="separator" style="clear: both; text-align: center;">
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Bonjour à tous, qui n'a jamais prétexté devoir faire des achats chez IKEA juste pour avoir l'occasion d'acheter les fameux Havreflarn ? Mais quésaco les Havreflarn ???? Ce sont les biscuits plus communément appelés "biscuits d'IKEA" ! Et bien sachez que vous n'aurez plus besoin de faire des achats inutiles juste pour ces biscuits, car vous avez la recette ci-dessous !<br />
<br />
Ingrédients :<br />
<ul>
<li>200 g de flocons d'avoine</li>
<li>300 g de sucre</li>
<li>180 g de margarine spéciale cuisson</li>
<li>70 g de farine</li>
<li>1/2 càc d'arôme de vanille</li>
<li>60 g d’œuf (l'équivalent d'un gros)</li>
<li>1 pincée de sel</li>
<li>1/4 de càc de levure chimique</li>
<li>200 g de chocolat noir</li>
</ul>
<div>
Préparation :</div>
<div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<ol>
<li>mixez les flocons d'avoine (sans que ça devienne de la poudre)</li>
<li>dans un saladier, mettre vos flocons d'avoine mixés, le sucre, le sel et la farine. Mélangez</li>
<li>faire fondre la margarine au micro-onde ou au bain-marie. La verser dans votre saladier et mélangez</li>
<li>ajoutez l’œuf, la vanille et la levure. Mélangez jusqu'à obtenir une texture homogène<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-w4Nkn6o3aqA/XqbJRBFSbMI/AAAAAAAABLA/IOVE_BKCvq0IBT4E_POUtNlTm-ayiZ9IwCPcBGAYYCw/s1600/20200426_145051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" height="240" src="https://1.bp.blogspot.com/-w4Nkn6o3aqA/XqbJRBFSbMI/AAAAAAAABLA/IOVE_BKCvq0IBT4E_POUtNlTm-ayiZ9IwCPcBGAYYCw/s320/20200426_145051.jpg" width="320" /></a></div>
</li>
<li>filmez et réserver au réfrigérateur minimum 2 heures</li>
<li>préchauffez votre four à 200 °c</li>
<li>placez du papier cuisson ou un tapis de cuisson sur une plaque et y placer des boules de pâte d'environ 8-10 g (environ une càc) en les espaçant. Inutile des les aplatir, cela se fera tout seul à la cuisson<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-kmGApQWZ2NE/XqbJTNsqzFI/AAAAAAAABLA/7eHD0NfLOEEI28gDrbp9h4l7JkJ_YFX1ACPcBGAYYCw/s1600/20200426_170815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="750" height="320" src="https://1.bp.blogspot.com/-kmGApQWZ2NE/XqbJTNsqzFI/AAAAAAAABLA/7eHD0NfLOEEI28gDrbp9h4l7JkJ_YFX1ACPcBGAYYCw/s320/20200426_170815.jpg" width="240" /></a></div>
</li>
<li>faire cuire 8 minutes à 200°c. Les biscuits seront dorés sur le contour et blanc au centre (adaptez la cuisson à votre four)<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-DSRTwUt5s_8/XqbJS0DVmKI/AAAAAAAABLE/1J1nvj78vaYnuafK93Sp2FLsaXyZDIi7ACPcBGAYYCw/s1600/20200426_174728.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="750" height="320" src="https://1.bp.blogspot.com/-DSRTwUt5s_8/XqbJS0DVmKI/AAAAAAAABLE/1J1nvj78vaYnuafK93Sp2FLsaXyZDIi7ACPcBGAYYCw/s320/20200426_174728.jpg" width="240" /></a></div>
</li>
<li>laissez refroidir avant de retirer les biscuits de la plaque afin qu'ils durcissent</li>
<li>trouvez le binôme de chaque biscuit afin de ne pas avoir de différence de taille<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-h6C0q6o9LkM/XqbJUSq5atI/AAAAAAAABLE/VWJvokZwaNEq_wX4btHf6_U7JurlCNyUACPcBGAYYCw/s1600/20200426_180528.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="750" height="320" src="https://1.bp.blogspot.com/-h6C0q6o9LkM/XqbJUSq5atI/AAAAAAAABLE/VWJvokZwaNEq_wX4btHf6_U7JurlCNyUACPcBGAYYCw/s320/20200426_180528.jpg" width="240" /></a></div>
</li>
<li>faites fondre le chocolat au bain-marie ou au micro-onde et trempez chaque galette dans le chocolat avant de les assembler (attention de ne pas vous brûler les doigts !)</li>
<li>laissez refroidir avant de déguster (enfin, si vous y arrivez 😉!!!)<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
</ol>
</div>
Pâtissez bien !<br />
<br />
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<br />MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com0tag:blogger.com,1999:blog-9135017125056741651.post-73543048609814042172020-04-18T16:22:00.001+02:002020-04-18T16:22:35.826+02:00Gâteau aux pommes sans œufs <div class="separator" style="clear: both; text-align: center;">
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Bonjour à tous, pendant le confinement, il est devenu difficile de se procurer des œufs. Voici donc une recette de gâteau aux pommes sans ces précieux œufs.<br />
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Ingrédients :<br />
<br />
<ul>
<li>150 g de farine</li>
<li>50 g de cassonade</li>
<li>1 sachet de levure chimique</li>
<li>25 cl de lait</li>
<li>40 g de beurre fondu</li>
<li>4 petites pommes</li>
</ul>
<div>
<br /></div>
<div>
Préparation :</div>
<div>
<ol><a href="https://1.bp.blogspot.com/-x-fB4fXfrZ8/XpsIDr-Z90I/AAAAAAAABJI/uf1UhNqc1IwW30YtnvGmb9fQWGw8CWCswCEwYBhgLKs4DAL1OcqyGHEN34M0-0aF22_2xuev_Q42HrTHbFLSdbmS_BPlGPpxlhRtDby03FqEm2w_8__hLWT7fK5NFBnLokJbZ-uYlb7IUx3ZoDm611xqTio33xMiVDDdjMmg81EazGP5VMt6p5ct0B0Ug4nanv1jbEpuBx3fgUQmdoFSaMxz21f9ZH5ChPnOmv-XMTgfQ9aFpjCuDgnQFdn7frNUb4Nu9Badl4xBpBZrIF4xjXKfPGBbhlB9p8ESyX-mAPnDOs298o6bkjrvyUPRmjWYRwY_5hgUuPrrtThfimUkg8cfJHNHiqFPPifyUzmeYHTm4dpHF-s0NgaMAuVECXxeWSkwGZ6cqPn6qfHcScMQkNn6ncpFhS2MJyxpBEq8rBJ1j_9BhesTu2iGsO7MANo_jznguYZ601tmwzLsO38mjgPorf7ZlxGMZu_DCHZRZjsiLDhXpr19gwC6MJP_yR1lr7Xd-P0cAfzZ_ly7yCGky9IDxso4CymzWFBau93AjOZ2CZsbVWnIIhu612NogQD1KMAX5-KBacOGZcHb8aeVdL4WqK-QXH6HsD81LF9Tq-NwaiCDkVCcV_TjW_94H2TpQlQnYwoja0bfsxDLmaDK_MMiW7PQF/s1600/thumbnail%2B%25289%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></ol>
1- Dans un saladier, mélangez la farine, la levure et la cassonade </div>
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2- Ajoutez le lait petit à petit tout en fouettant </div>
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3- Ajoutez le beurre fondu</div>
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4- Préchauffez votre four à 180°c</div>
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5- Épluchez puis videz les pommes</div>
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6- Découpez les pommes en gros dés et les déposer dans un plat allant au four</div>
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<br /><a href="https://1.bp.blogspot.com/-D0o8w1mPu8M/XpsKHBVON5I/AAAAAAAABJk/x8eq-oLZL88WdgJtN9k3-lhl8uWae6_-QCLcBGAsYHQ/s1600/thumbnail%2B%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="150" src="https://1.bp.blogspot.com/-D0o8w1mPu8M/XpsKHBVON5I/AAAAAAAABJk/x8eq-oLZL88WdgJtN9k3-lhl8uWae6_-QCLcBGAsYHQ/s200/thumbnail%2B%25285%2529.jpg" width="200" /></a></div>
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7- Versez la pâte sur les pommes<br />
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<a href="https://1.bp.blogspot.com/-mmPpjmP6GDw/XpsKIe7aZ8I/AAAAAAAABJ4/7KyeJvGAn8cc8GG64tnZ8OoYQhUk0kqigCLcBGAsYHQ/s1600/thumbnail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="150" src="https://1.bp.blogspot.com/-mmPpjmP6GDw/XpsKIe7aZ8I/AAAAAAAABJ4/7KyeJvGAn8cc8GG64tnZ8OoYQhUk0kqigCLcBGAsYHQ/s200/thumbnail.jpg" width="200" /></a><a href="https://1.bp.blogspot.com/-XwrUplePZNY/XpsKG12dHyI/AAAAAAAABJc/CksCbfnVG7wwqZskwXetmdApPENehpFJQCLcBGAsYHQ/s1600/thumbnail%2B%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="150" src="https://1.bp.blogspot.com/-XwrUplePZNY/XpsKG12dHyI/AAAAAAAABJc/CksCbfnVG7wwqZskwXetmdApPENehpFJQCLcBGAsYHQ/s200/thumbnail%2B%25283%2529.jpg" width="200" /></a></div>
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8- Mettre au four pendant 35 min<br />
9- Vérifiez la cuisson de votre gâteau en enfonçant la pointe d'un couteau dans le centre du gâteau. Si la pointe ressort sèche, votre gâteau est cuit.<br />
10- Faire tiédir le gâteau avant de le déguster<br />
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Pâtissez bien !</div>
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MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com0tag:blogger.com,1999:blog-9135017125056741651.post-71477232497343466652020-04-15T19:04:00.000+02:002020-04-15T19:04:14.389+02:00Gaufres faciles et délicieusesBonjour à tous, parce que confinement rime avec gourmand, pour le goûter du jour de mes enfants, ce sera des gaufres !<br />
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Elles sont très faciles à réaliser et délicieusement gourmandes ......<br />
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<a href="https://1.bp.blogspot.com/-qmDp_4cUbZE/Xpc8yJckDSI/AAAAAAAABH4/uulYJRcxnLcmMygoVlBG16CZ20lXCSIbQCLcBGAsYHQ/s1600/Gaufres.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="602" data-original-width="600" height="640" src="https://1.bp.blogspot.com/-qmDp_4cUbZE/Xpc8yJckDSI/AAAAAAAABH4/uulYJRcxnLcmMygoVlBG16CZ20lXCSIbQCLcBGAsYHQ/s640/Gaufres.jpg" width="635" /></a></div>
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Ingrédients :<br />
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<ul>
<li>250 g de farine</li>
<li>1 sachet de levure chimique</li>
<li>400 ml de lait</li>
<li>2 œufs</li>
<li>75 g de beurre fondu</li>
<li>90 g de sucre blanc ou cassonade</li>
<li>1 sachet de sucre vanillé</li>
<li>1 pincée de sel</li>
</ul>
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Préparation :</div>
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<ol>
<li>mettre tous les ingrédients dans un saladier et mélanger au batteur jusqu'à obtenir une pâte lisse et homogène</li>
<li>laissez reposer au réfrigérateur pendant 1 heure</li>
<li>Faire chauffer votre appareil à gaufres, huilez légèrement les plaques et versez une louche de pâte</li>
<li>Faire cuire 2 min environ en fonction de votre appareil</li>
<li>Recommencez jusqu'à épuisement de votre pâte.</li>
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Pâtissez bien !</div>
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MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com0tag:blogger.com,1999:blog-9135017125056741651.post-37248102551481549492020-04-11T19:50:00.001+02:002020-04-12T08:32:53.050+02:00Cuddure cu l'ova - Gâteaux de Pâques siciliens<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-INqJFHEb244/XpH5liAqBWI/AAAAAAAABEg/zQdBK3a8OA4CoITbU06h3p7C0LASWs_zACLcBGAsYHQ/s1600/thumbnail%2B%25289%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="405" height="640" src="https://1.bp.blogspot.com/-INqJFHEb244/XpH5liAqBWI/AAAAAAAABEg/zQdBK3a8OA4CoITbU06h3p7C0LASWs_zACLcBGAsYHQ/s640/thumbnail%2B%25289%2529.jpg" width="480" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Bonjour tout le monde, ma grand-mère (mamie coco) qui était sicilienne, me préparait chaque année pour Pâques (avec ma mère), une spécialité sicilienne, les "Cuddure cu l'ova". <span style="background-color: white;"> </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white;">C’est un dessert typique sicilien et traditionnel de Pâques. </span><span style="background-color: white; text-align: justify;">Je me souviens que j'étais très jeune lorsque j'ai mangé ce dessert. </span><span style="background-color: white; box-sizing: inherit; outline: 0px !important; text-align: justify; vertical-align: inherit;">La préparation de cette recette m'a fait remonter le temps. </span><span style="background-color: white; box-sizing: inherit; outline: 0px !important; text-align: justify; vertical-align: inherit;">Cela m'a fait revivre mes Pâques quand j'étais enfant. </span><span style="background-color: white; box-sizing: inherit; outline: 0px !important; text-align: justify; vertical-align: inherit;">Des moments de vie que chacun d'entre nous garde dans son cœur.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; box-sizing: inherit; outline: 0px !important; text-align: justify; vertical-align: inherit;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; box-sizing: inherit; outline: 0px !important; text-align: justify; vertical-align: inherit;">Traditionnellement, ces gâteaux sont préparés à base de pâte sablée ou brisée. Mais vous trouverez ci-dessous une pâte plus briochée.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; box-sizing: inherit; outline: 0px !important; text-align: justify; vertical-align: inherit;">Ingrédients : </span></span><br />
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<ul>
<li>2 petits œufs</li>
<li>75 g de beurre à température ambiante et coupé en morceaux</li>
<li>2 càs d'eau de fleur d'oranger</li>
<li>3 g de sel </li>
<li>85 g de sucre </li>
<li>300 g de farine</li>
<li>1/2 sachet de levure chimique</li>
<li>le zeste d'une grosse orange bio ou d'un pomelo</li>
<li>3 ou 4 œufs durs</li>
<li>1 œuf entier pour la dorure</li>
<li>diverses décorations, peinture alimentaire</li>
<li>divers patrons découpés selon votre souhait</li>
</ul>
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Préparation :<br />
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<li><span style="background-color: white; text-align: justify;"><span style="color: #111111; font-family: "coming soon";">Battre les œufs en dans la cuve de votre robot ou dans un saladier</span></span></li>
<li><span style="background-color: white; text-align: justify;"><span style="color: #111111; font-family: "coming soon";">Ajouter le beurre et l'eau de fleur d'oranger<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-wGsuWwxKY5M/XpH6NO02_pI/AAAAAAAABEo/2bYr0gN25TkkaSZ_qJB9SWxW5TMe6yPmACLcBGAsYHQ/s1600/thumbnail%2B%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="405" height="200" src="https://1.bp.blogspot.com/-wGsuWwxKY5M/XpH6NO02_pI/AAAAAAAABEo/2bYr0gN25TkkaSZ_qJB9SWxW5TMe6yPmACLcBGAsYHQ/s200/thumbnail%2B%25286%2529.jpg" width="150" /></a></div>
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<li><span style="background-color: white; text-align: justify;"><span style="color: #111111; font-family: "coming soon";">Puis, ajouter le sel et le sucre<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-sigGYWpzWgM/XpH6c7OqrQI/AAAAAAAABEw/WfaEkU9Vg7Ug2c_hywowVfRyPympn36RwCLcBGAsYHQ/s1600/thumbnail%2B%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="405" height="200" src="https://1.bp.blogspot.com/-sigGYWpzWgM/XpH6c7OqrQI/AAAAAAAABEw/WfaEkU9Vg7Ug2c_hywowVfRyPympn36RwCLcBGAsYHQ/s200/thumbnail%2B%25285%2529.jpg" width="150" /></a></div>
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<li><span style="background-color: white; text-align: justify;"><span style="color: #111111; font-family: "coming soon";">Mélanger le tout au fouet<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-pDoij7j1n6A/XpH6r_m0sGI/AAAAAAAABE0/yIdvRTetaggGQQwmOAudkhaErox9SiwyQCLcBGAsYHQ/s1600/thumbnail%2B%252827%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="405" height="200" src="https://1.bp.blogspot.com/-pDoij7j1n6A/XpH6r_m0sGI/AAAAAAAABE0/yIdvRTetaggGQQwmOAudkhaErox9SiwyQCLcBGAsYHQ/s200/thumbnail%2B%252827%2529.jpg" width="150" /></a></div>
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<li><span style="background-color: white; text-align: justify;"><span style="color: #111111; font-family: "coming soon";">Ajouter le zeste d'agrume<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-y9uB2ao6w1w/XpH61SV8kBI/AAAAAAAABE8/hXmJYu-LHQY-OWkztpFEJISMl2QbAneSgCLcBGAsYHQ/s1600/thumbnail%2B%252828%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="405" height="200" src="https://1.bp.blogspot.com/-y9uB2ao6w1w/XpH61SV8kBI/AAAAAAAABE8/hXmJYu-LHQY-OWkztpFEJISMl2QbAneSgCLcBGAsYHQ/s200/thumbnail%2B%252828%2529.jpg" width="150" /></a></div>
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<li><span style="background-color: white; text-align: justify;"><span style="color: #111111; font-family: "coming soon";">Mélanger de nouveau puis ajouter la farine et la levure<div class="separator" style="clear: both; text-align: center;">
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<li><span style="background-color: white; text-align: justify;"><span style="color: #111111; font-family: "coming soon";">Dans votre robot à l'aide du crochet, pétrir à faible vitesse pendant 15 minutes (30 minutes si pétrissage manuel)</span></span></li>
<li><span style="background-color: white; text-align: justify;"><span style="color: #111111; font-family: "coming soon";">Vous devez obtenir une pâte un peu collante et très élastique<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-TAVWHPM7N0A/XpH7gqtPnDI/AAAAAAAABFQ/Kt3jesKjOS8JLsT_DGcaB9btGsePgxdTwCLcBGAsYHQ/s1600/thumbnail%2B%252831%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="405" height="200" src="https://1.bp.blogspot.com/-TAVWHPM7N0A/XpH7gqtPnDI/AAAAAAAABFQ/Kt3jesKjOS8JLsT_DGcaB9btGsePgxdTwCLcBGAsYHQ/s200/thumbnail%2B%252831%2529.jpg" width="150" /></a></div>
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<li><span style="background-color: white; text-align: justify;"><span style="color: #111111; font-family: "coming soon";">Former une boule, et la déposer dans un saladier fariné<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-S2QOTt1QX7k/XpH7s4rwuFI/AAAAAAAABFU/MDNQF7V3_2cNx5Wx4-0sVssDcA3fQAN8wCLcBGAsYHQ/s1600/thumbnail%2B%252830%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="405" height="200" src="https://1.bp.blogspot.com/-S2QOTt1QX7k/XpH7s4rwuFI/AAAAAAAABFU/MDNQF7V3_2cNx5Wx4-0sVssDcA3fQAN8wCLcBGAsYHQ/s200/thumbnail%2B%252830%2529.jpg" width="150" /></a></div>
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<li><span style="background-color: white; text-align: justify;"><span style="color: #111111; font-family: "coming soon";">Filmer le saladier et laisser reposer au réfrigérateur au minimum 2 heures<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Qf3k66k9DBQ/XpH7-4VhIuI/AAAAAAAABFg/83vd1TrSn1cwsWH-xg9iz6Gb7U09yjZQACLcBGAsYHQ/s1600/thumbnail%2B%252824%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="405" data-original-width="540" height="150" src="https://1.bp.blogspot.com/-Qf3k66k9DBQ/XpH7-4VhIuI/AAAAAAAABFg/83vd1TrSn1cwsWH-xg9iz6Gb7U09yjZQACLcBGAsYHQ/s200/thumbnail%2B%252824%2529.jpg" width="200" /></a></div>
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<li><span style="background-color: white; text-align: justify;"><span style="color: #111111; font-family: "coming soon";">Au bout des 2 heures, fariner légèrement votre plan de travail et étaler votre pâte sur 1/2 cm<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-rLQYfK4WEr0/XpH8c1EXCmI/AAAAAAAABFo/T51mRgO54zc_h02MxpEJ2EQ40W7GuniXQCLcBGAsYHQ/s1600/thumbnail%2B%252822%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="405" height="200" src="https://1.bp.blogspot.com/-rLQYfK4WEr0/XpH8c1EXCmI/AAAAAAAABFo/T51mRgO54zc_h02MxpEJ2EQ40W7GuniXQCLcBGAsYHQ/s200/thumbnail%2B%252822%2529.jpg" width="150" /></a></div>
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<li><span style="background-color: white; text-align: justify;"><span style="color: #111111; font-family: "coming soon";">Fariner légèrement le dessus de votre pâte<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-t04Gh6uJYAk/XpH83tw5JaI/AAAAAAAABFw/b3Cjl4OZtfgpqSdasQ0jOw8XYvx5SrZaQCLcBGAsYHQ/s1600/thumbnail%2B%252825%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="405" height="200" src="https://1.bp.blogspot.com/-t04Gh6uJYAk/XpH83tw5JaI/AAAAAAAABFw/b3Cjl4OZtfgpqSdasQ0jOw8XYvx5SrZaQCLcBGAsYHQ/s200/thumbnail%2B%252825%2529.jpg" width="150" /></a></div>
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<li><span style="background-color: white; text-align: justify;"><span style="color: #111111; font-family: "coming soon";">A l'aide de vos patrons, découpés les formes souhaités<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-QJUojEc_6nk/XpH9mvwWDHI/AAAAAAAABGI/VgK1RGVt5t8sGopQrp9nG992FsRAD1SDQCLcBGAsYHQ/s1600/thumbnail%2B%252823%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="405" data-original-width="540" height="150" src="https://1.bp.blogspot.com/-QJUojEc_6nk/XpH9mvwWDHI/AAAAAAAABGI/VgK1RGVt5t8sGopQrp9nG992FsRAD1SDQCLcBGAsYHQ/s200/thumbnail%2B%252823%2529.jpg" width="200" /></a><a href="https://1.bp.blogspot.com/-ujUFVnrz7OA/XpH9WgZ39hI/AAAAAAAABGA/sBE6FMnPFoYL6KFKU5hOBwaMreRrQlCvACLcBGAsYHQ/s1600/thumbnail%2B%252821%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://1.bp.blogspot.com/-yEGEHAIPzQg/XpH9Wgl-fWI/AAAAAAAABF8/47b6HD7toq42bIJLHfvoCPyRM71WSyHwgCLcBGAsYHQ/s1600/thumbnail%2B%252817%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="540" data-original-width="405" height="200" src="https://1.bp.blogspot.com/-yEGEHAIPzQg/XpH9Wgl-fWI/AAAAAAAABF8/47b6HD7toq42bIJLHfvoCPyRM71WSyHwgCLcBGAsYHQ/s200/thumbnail%2B%252817%2529.jpg" width="150" /></a><img border="0" data-original-height="540" data-original-width="405" height="200" src="https://1.bp.blogspot.com/-ujUFVnrz7OA/XpH9WgZ39hI/AAAAAAAABGA/sBE6FMnPFoYL6KFKU5hOBwaMreRrQlCvACLcBGAsYHQ/s200/thumbnail%2B%252821%2529.jpg" width="150" /><a href="https://1.bp.blogspot.com/-JyAzMj7bMmw/XpH9WvpppMI/AAAAAAAABF4/BP9Y1px8gtUB6e8e8JkH2XdJqnOQUKVegCLcBGAsYHQ/s1600/thumbnail%2B%252820%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="405" height="200" src="https://1.bp.blogspot.com/-JyAzMj7bMmw/XpH9WvpppMI/AAAAAAAABF4/BP9Y1px8gtUB6e8e8JkH2XdJqnOQUKVegCLcBGAsYHQ/s200/thumbnail%2B%252820%2529.jpg" width="150" /></a></div>
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<li>Mettre votre four à préchauffer à 160°</li>
<li>Préparer vos œufs durs et laisser refroidir</li>
<li>Pendant ce temps, préparer vos éléments de décorations et les lanières pour maintenir les œufs<div class="separator" style="clear: both; text-align: center;">
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<a href="https://1.bp.blogspot.com/-OuhkNthuFmo/XpH_Pfew-wI/AAAAAAAABGk/cLfI7RjBhZUGJ1JYZNzOZGkEj4ZoZhqqgCLcBGAsYHQ/s1600/thumbnail%2B%252818%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://1.bp.blogspot.com/-Z_ujwLfdaik/XpH_A4KtRrI/AAAAAAAABGg/Zi3gq66O6H8a6wo-tvGfMOcYu3k4f5x-ACLcBGAsYHQ/s1600/thumbnail%2B%252819%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="405" height="200" src="https://1.bp.blogspot.com/-Z_ujwLfdaik/XpH_A4KtRrI/AAAAAAAABGg/Zi3gq66O6H8a6wo-tvGfMOcYu3k4f5x-ACLcBGAsYHQ/s200/thumbnail%2B%252819%2529.jpg" style="cursor: move;" width="150" /></a><img border="0" data-original-height="540" data-original-width="405" height="200" src="https://1.bp.blogspot.com/-OuhkNthuFmo/XpH_Pfew-wI/AAAAAAAABGk/cLfI7RjBhZUGJ1JYZNzOZGkEj4ZoZhqqgCLcBGAsYHQ/s200/thumbnail%2B%252818%2529.jpg" width="150" /></div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Décorer vos œufs</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-9d4Vk1YqpxU/XpH_x-fwLCI/AAAAAAAABGw/TFjQyBFshg86Nt9OyzQJJr4XKwc_xmI-wCLcBGAsYHQ/s1600/thumbnail%2B%252816%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="405" height="200" src="https://1.bp.blogspot.com/-9d4Vk1YqpxU/XpH_x-fwLCI/AAAAAAAABGw/TFjQyBFshg86Nt9OyzQJJr4XKwc_xmI-wCLcBGAsYHQ/s200/thumbnail%2B%252816%2529.jpg" width="150" /></a></div>
</li>
<li>Passer au montage de vos biscuits<div class="" style="clear: both; text-align: left;">
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</ol>
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<a href="https://1.bp.blogspot.com/-tZm9OBHyMJE/XpH_-oClKUI/AAAAAAAABG4/lx6Hw0UBq2kAcvhqXubGQkzNShu_V3IZACLcBGAsYHQ/s1600/thumbnail%2B%252813%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://1.bp.blogspot.com/-qYuxeV_mNEk/XpH_-trn45I/AAAAAAAABG0/DYvyubYBJwsSXqM18GqCqGeDANMe3-llACLcBGAsYHQ/s1600/thumbnail%2B%252814%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="540" data-original-width="405" height="200" src="https://1.bp.blogspot.com/-qYuxeV_mNEk/XpH_-trn45I/AAAAAAAABG0/DYvyubYBJwsSXqM18GqCqGeDANMe3-llACLcBGAsYHQ/s200/thumbnail%2B%252814%2529.jpg" width="150" /></a><a href="https://1.bp.blogspot.com/-SuUbKYZrIJ4/XpH__Erk9RI/AAAAAAAABHA/8jxyEZruPPg9FRO37Zj9KSSoXT_r_4rqgCLcBGAsYHQ/s1600/thumbnail%2B%252815%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="405" height="200" src="https://1.bp.blogspot.com/-SuUbKYZrIJ4/XpH__Erk9RI/AAAAAAAABHA/8jxyEZruPPg9FRO37Zj9KSSoXT_r_4rqgCLcBGAsYHQ/s200/thumbnail%2B%252815%2529.jpg" width="150" /></a><img border="0" data-original-height="540" data-original-width="405" height="200" src="https://1.bp.blogspot.com/-tZm9OBHyMJE/XpH_-oClKUI/AAAAAAAABG4/lx6Hw0UBq2kAcvhqXubGQkzNShu_V3IZACLcBGAsYHQ/s200/thumbnail%2B%252813%2529.jpg" width="150" /></div>
<a href="https://1.bp.blogspot.com/-AWcFEmNrHZQ/XpH_-iTdvGI/AAAAAAAABG8/aF-ceyQRtekqEjnXeIS2pWz2VNwTQ8feACLcBGAsYHQ/s1600/thumbnail%2B%252812%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="405" height="200" src="https://1.bp.blogspot.com/-AWcFEmNrHZQ/XpH_-iTdvGI/AAAAAAAABG8/aF-ceyQRtekqEjnXeIS2pWz2VNwTQ8feACLcBGAsYHQ/s200/thumbnail%2B%252812%2529.jpg" width="150" /></a><br />
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19. Mettre au four à 160° pendant 15 à 20 min jusqu'à une belle coloration dorée<br />
20. Laisser refroidir sur une grille avant de déguster<br />
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<a href="https://1.bp.blogspot.com/-EwMZj69jdM0/XpIB2yQBLrI/AAAAAAAABHg/1yef070Cje0w5MrAL4mhW9jiseQYMjSjgCLcBGAsYHQ/s1600/thumbnail%2B%25282%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="540" data-original-width="405" height="320" src="https://1.bp.blogspot.com/-EwMZj69jdM0/XpIB2yQBLrI/AAAAAAAABHg/1yef070Cje0w5MrAL4mhW9jiseQYMjSjgCLcBGAsYHQ/s320/thumbnail%2B%25282%2529.jpg" width="240" /></a></div>
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<a href="https://1.bp.blogspot.com/-jKYlTls6MwA/XpIB2-kfkxI/AAAAAAAABHc/Hp_dKz-mrjAR-4uVJzWoDb2M-IAjf4zEACLcBGAsYHQ/s1600/thumbnail%2B%25288%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="405" data-original-width="540" height="240" src="https://1.bp.blogspot.com/-jKYlTls6MwA/XpIB2-kfkxI/AAAAAAAABHc/Hp_dKz-mrjAR-4uVJzWoDb2M-IAjf4zEACLcBGAsYHQ/s320/thumbnail%2B%25288%2529.jpg" width="320" /></a><a href="https://1.bp.blogspot.com/-HSHXP0nZ51o/XpIB3j9KfQI/AAAAAAAABHk/aT4sgH4bvgYB-A46a5ROQHDFcWaGFvCowCLcBGAsYHQ/s1600/thumbnail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="405" height="320" src="https://1.bp.blogspot.com/-HSHXP0nZ51o/XpIB3j9KfQI/AAAAAAAABHk/aT4sgH4bvgYB-A46a5ROQHDFcWaGFvCowCLcBGAsYHQ/s320/thumbnail.jpg" width="240" /></a></div>
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Bonne dégustation !!<br />
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<br />MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com0tag:blogger.com,1999:blog-9135017125056741651.post-51364030228096654512020-03-14T12:15:00.000+01:002020-03-15T12:16:29.003+01:00Cake design BatmanBonjour à tous, en ces moments difficiles où nous devons rester à la maison, profitez en pour pâtisser !<br />
<br />
Pour les 5 ans de neveu fan du légendaire Batman, voici le gâteau d'anniversaire que je lui ai préparé en utilisant comme base mon gâteau au chocolat et amandes (recette <a href="http://www.madecosucree.fr/2016/07/gateau-au-chocolat-et-amandes.html" target="_blank">ici</a>).<br />
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<a href="https://1.bp.blogspot.com/-v-cgVPj9MCM/Xm4ONf-yqLI/AAAAAAAABEU/kCvMn7R29VIz9HVtqgyzM3kZqAe_YXcMQCLcBGAsYHQ/s1600/89783983_1093679884309062_7277465171289702400_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="672" data-original-width="500" height="640" src="https://1.bp.blogspot.com/-v-cgVPj9MCM/Xm4ONf-yqLI/AAAAAAAABEU/kCvMn7R29VIz9HVtqgyzM3kZqAe_YXcMQCLcBGAsYHQ/s640/89783983_1093679884309062_7277465171289702400_o.jpg" width="476" /></a></div>
<br />MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com0tag:blogger.com,1999:blog-9135017125056741651.post-4083113255017044812020-01-15T13:25:00.002+01:002020-01-19T21:44:28.093+01:00Couronne ou gâteau des rois et des reines<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-xcRP_cPppzs/Xh23IQvka1I/AAAAAAAABDg/Q9XY-_QR-Q0ctG9-p6eG24ZQUh1fb3WBwCLcBGAsYHQ/s1600/thumbnail_20200112_135133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://1.bp.blogspot.com/-xcRP_cPppzs/Xh23IQvka1I/AAAAAAAABDg/Q9XY-_QR-Q0ctG9-p6eG24ZQUh1fb3WBwCLcBGAsYHQ/s400/thumbnail_20200112_135133.jpg" width="300" /></a></div>
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<span style="background-color: white; color: #111111; font-family: "coming soon"; text-align: justify;">Et voilà, j'ai enfin pris mon courage à deux mains afin de faire ma première couronne des rois (et des reines). Car oui, c'est, comme on me l'a souvent dit, juste une brioche. Mais pour moi, native du sud de la France c'est THE brioche !</span></div>
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<span style="color: #111111; font-family: "coming soon";"><span style="background-color: white;">Et puis finalement, plutôt très satisfaite de ce premier essai.</span></span></div>
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<span style="color: #111111; font-family: "coming soon";"><span style="background-color: white;">Vous trouverez donc ci-dessous la marche à suivre pour ceux qui souhaitent se lancer dans l'aventure de l’Épiphanie 😉</span></span></div>
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<strong><span style="text-decoration-line: underline;"><u>Ingrédients :</u></span></strong></div>
<div style="background-color: white; color: #111111; font-family: "Coming Soon"; line-height: 24px; margin-bottom: 10px; text-align: justify;">
- 500 g de farine T45<br />
- 180 ml de lait entier tiède<br />
- 100 g de beurre mou coupés en petits morceaux<br />
- 70 g de sucre en poudre<br />
- 2 œufs<br />
- 20 g de levure fraîche<br />
- 1 pincée de sel<br />
- 3 c. à soupe d'eau de fleur d'oranger<br />
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Dorure :<br />
- 1 jaune d’œuf<br />
- un peu de lait<br />
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Décoration :<br />
- Nappage blond ou gelée<br />
- sucre perlé en quantité suffisante<br />
- fruits confits (des bigarreaux pour moi) / facultatif<br />
- 1 sujet et une fève<br />
- 1 couronne<br />
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<u><b>Préparation :</b></u><br />
<ol>
<li>Dans le bol de votre robot équipé de l'accessoire feuille, mettre le sucre, puis la farine. Ensuite, mettre d'un côté le sel et de l'autre la levure émiettée. Mettre le couvercle sur le robot, et mélanger à vitesse moyenne pendant 2 minutes environ.</li>
<li>Ajouter le lait et les œufs légèrement battus, et mélanger à nouveau pendant 2 minutes. Remplacer la feuille par l'accessoire crochet.</li>
<li>Incorporer la fleur d'oranger et pétrir une minute.</li>
<li>Enfin tout en laissant tourner le robot, incorporer le beurre petit à petit. Continuer le pétrissage à vitesse moyenne pendant 10 minutes minimum. La pâte doit se détacher des parois et faire un "ploc ploc" caractéristique en tapant sur les bords.</li>
<li>A l'aide d'une corne, décuver votre pâte dans un récipient, inciser la surface en croix, couvrir d'un torchon, et laisser reposer 2 heures à température ambiante.</li>
<li>A ce stade votre pâte a minimum doublé de volume. Poser votre pâte sur un plan de travail et la dégazer. Reformer une boule, remettre votre pâte dans son récipient, reposer votre torchon et laisser reposer dans le bas de votre réfrigérateur toute une nuit ou 8 heures.</li>
<li>Poser votre pâte sur un plan de travail et la dégazer. Reformez une boule et la déposer sur une plaque recouverte d'un papier cuisson.</li>
<li>A l'aide de votre pouce, faite un trou au centre de votre boule et à l'aide de vos deux main, agrandir le centre sans casser la pâte afin de former votre couronne. (faire un trou assez grand afin qu'il ne se referme pas lors du dernier temps de pousse).</li>
<li>Insérer par le dessous de la pâte une fève et un sujet.</li>
<li>Si votre four le permet, mettre la couronne pendant 1 heure à 30° (pas plus) avec un bol d'eau à l'intérieur, ou, laisser reposer 1 heure 30 à température ambiante.</li>
<li>Préchauffer votre four à 180°C en chaleur tournante.</li>
<li>Pendant ce temps, dorer toute la surface de votre couronne au jaune d’œuf + lait, 2 fois à 5 minutes d'intervalle.</li>
<li>Mettre votre couronne au four pour environ 30 minutes. Y déposer éventuellement un papier aluminium si la couronne dore trop.</li>
<li>Laisser refroidir sur une grille. </li>
<li>Badigeonner la couronne de gelée ou, comme moi, de nappage blond. Ajouter enfin le sucre perlé et les fruits confits.</li>
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Il ne vous reste plus qu'à déguster en famille ou entre amis !</div>
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Pâtissez bien ! 😉</div>
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<br />MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com2tag:blogger.com,1999:blog-9135017125056741651.post-2962420087665763562019-12-28T19:45:00.001+01:002020-01-15T13:29:54.640+01:00Comme un muffin (avec les restes de blanc d’œuf)Bonjour les gourmands, on se demande toujours quoi faire avec les restes de blanc d’œuf. Alors oui, il y bien les macarons, les financiers .... Mais pour changer un peu, et en très peu de temps (10 min de préparation suffiront), préparez de délicieux petits gâteaux avec une texture légère qui rappelle celle des madeleines, et l’aspect celui d'un muffin.<br />
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Lorsque la cuisson fut terminée, mes enfants, en voyant le résultat ont cru qu'il s'agissait de muffins, d'où le nom que je leur ai donné "comme un muffin".<br />
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Vous pourrez adapter cette recette en fonction du nombre de blanc d’œuf qu'il vous reste, fini le gaspillage ! Et vous pouvez adapter ces petits gâteaux aux saveurs de votre choix.<br />
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<u>Ingrédients pour une quinzaine de "comme un muffin" :</u><br />
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<ul>
<li>7 blancs d’œuf</li>
<li>140 g de sucre (20 g par blanc d’œuf)</li>
<li>140 g de beurre doux fondu (20 g par blanc d’œuf)</li>
<li>140 g de farine (20 g par blanc d’œuf)</li>
<li>7 g de levure chimique (1 g par blanc d’œuf)</li>
<li>70 g de pépites de chocolat</li>
<li>1 pincée de sel</li>
</ul>
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<u>Préparation : </u><br />
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<ol>
<li>Mettre le four à chauffer à 175°c</li>
<li>Mettre les blancs et une pincée de sel dans un bol et les battre afin d'obtenir des blancs en neige bien ferme</li>
<li>Dans un autre bol, mélanger la farine, le sucre, la levure et le beurre préalablement fondu à l'aide d'un fouet</li>
<li>Incorporer dans ce dernier mélange 1/4 de blanc en neige et mélanger à l'aide d'une maryse afin d'assouplir l'appareil et mieux incorporer le reste de blanc en neige</li>
<li>Ajouter en 3 fois le reste du blanc en neige en soulevant délicatement par le milieu votre appareil</li>
<li>Ajouter les pépites de chocolat et mélanger délicatement</li>
<li>Enfin, remplir les alvéoles au 2/3 d'un moule à muffins en silicone et faire cuire pendant 15 min (plus ou moins en fonction de votre four).</li>
<li>Démouler et laisser refroidir sur une grille</li>
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Pâtissez bien !</div>
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MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com0tag:blogger.com,1999:blog-9135017125056741651.post-21850622622560732602019-12-25T19:44:00.000+01:002020-01-02T19:45:18.375+01:00Bûches de Noël 2019Bonsoir à tous, je vous présente mes deux bûches pour le Noël 2019.<br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #1c1e21;">Bûche sans gluten au caramel, chocolat praliné et croustillant au riz soufflé </span><span class="_5mfr" style="background-color: white; color: #1c1e21; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t59/1.5/16/1f60b.png"); background-repeat: no-repeat; background-size: contain; color: transparent; display: inline-block; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😋</span></span></span><br />
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<span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Et voici la seconde, insert fruits de la passion, mousse au chocolat au lait sablé et croustillant au chocolat.</span><br />
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<br />MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com0tag:blogger.com,1999:blog-9135017125056741651.post-46695700767914575172019-12-23T13:53:00.001+01:002020-01-15T13:31:26.519+01:00Nougat blanc irrésistible<div style="text-align: justify;">
Bonjour les gourmands, en cette période de fête, et en tant que gourmande, j'ai préparé mon tout premier nougat blanc 😋. Et le résultant est excellent, il va faire de l'ombre au fameux nougat d'Allauch ! 😎</div>
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La recette est issue du site Meilleur du chef, et la seule difficulté, si ce n'est la gestion des températures, sera de ne pas tout manger avant les fêtes !!!!</div>
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Alors si comme moi vous aimez le nougat blanc, testez la recette ci-dessous et vous n'irez plus en acheter.....</div>
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Ingrédients pour environ 10 personnes :</div>
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<u>Meringue : </u><br />
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<ul>
<li>60 g de blancs d'œufs (environ 2 œufs) </li>
<li>400 g de sucre en poudre (380 + 20) </li>
<li>85 g de sirop de glucose </li>
<li>290 g de miel (de votre choix) - moi j'ai utilisé du miel de romarin </li>
<li>125 g d'eau </li>
<li>125 g de beurre de cacao Mycryo </li>
</ul>
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<u>Fruits secs :</u><br />
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<ul>
<li>200 g d'amandes entières brutes </li>
<li>100 g de noisettes entières brutes </li>
<li>60 g de pistaches vertes entières </li>
</ul>
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<u>Finition :</u><br />
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<ul>
<li>2 feuilles azyme striées </li>
</ul>
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Préparation :<br />
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1- commencez par préparer tous les ingrédients et préchauffez le four à 150°c<br />
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2 - verser en une seule couche l'ensemble des fruits secs sur une plaque perforée afin de les torréfier et enfournez 15 min. Dès qu'ils sont torréfiés, éteindre le four tout en les laissant tiédir à l'intérieur<br />
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3 - graissez un cadre extensible à pâtisserie à l'aide d'une bombe à graisse alimentaire. Mon nougat mesure 27 * 18, mais vous pouvez le faire plus fin<br />
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4 - sur un tapis en silicone y déposer une feuille azyme (côté strié en-dessous) et y mettre votre cadre <br />
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5 - dans une casserole, verser le sirop de glucose, l'eau et le sucre en poudre (380 g) <br />
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6 - à l'aide d'une thermomètre à sonde, faire cuire ce sucre jusqu'à 152°c idéalement, mais dans tous les cas rester entre 150 et 156°c maximum<br />
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7 - en parallèle, mettre à chauffer le miel jusqu'à atteindre 121°c. Attention, ces deux préparations doivent être prête en même temps, donc veillez à bien gérer les températures<br />
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8 - pendant ce temps, mettre les blancs d’œufs dans la cuve de votre robot et les battre afin qu'ils soient montés au moment où le sucre et miel sont cuits<br />
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9 - serrez les blancs avec les 20 g de sucre<br />
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10 - lorsque le miel arrive à température, et à vitesse lente, verser le miel le long de la paroi sur les blancs en neige <br />
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11 - une fois le miel incorporé, mettre le batteur à vitesse rapide le temps que le sucre soit prêt. Parallèlement, mettre le beurre de cacao Mycryo à fondre au bain marie<br />
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12 - dès que le sucre arrive à 152°c, stopper le feu, le laisser débuller et le verser sur les blancs toujours en mouvement, battre encore 1 minute <br />
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13 - stoppez le batteur, et remplacer le fouet par la feuille<br />
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14 - remettre le batteur en route à vitesse lente et y incorporer le beurre de cacao fondu <br />
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15 - incorporer les fruits secs tièdes et malaxer pour que tout soit bien mélangé<br />
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16 - verser ce contenu dans le cadre extensible et lisser à l'aide d'une mini spatule coudée afin d'avoir une épaisseur régulière <br />
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17 - découpez la seconde feuille azyme aux dimensions de votre cadre et la poser sur le nougat, partie striée visible vers l'extérieur<br />
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18 - passez votre main dessus afin de la faire adhérer au nougat et laissez durcir toute une nuit à température ambiante<br />
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19 - le lendemain, décoller le cadre à l'aide d'un couteau <br />
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20 - à l'aide d'un bon couteau de cuisine, découpez la plaque de nougat en lanières puis en cubes<br />
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Ce nougat pourra se conserver 3 mois à température ambiante si vous y résistez !!!!<br />
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Pâtissez bien ! <br />
<br />MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com2tag:blogger.com,1999:blog-9135017125056741651.post-63840523984732659212019-07-21T22:09:00.000+02:002019-07-21T22:15:09.469+02:00Bavarois framboises, pistaches et thé matcha<span style="background-color: white; font-family: inherit;">Bonjour les sucrés, aujourd'hui, avec ces grosses chaleurs, un gâteau léger, frais et rapide à réalise, le bavarois !</span><br />
<span style="background-color: white; font-family: inherit;"><br /></span>
<span style="background-color: white; font-family: inherit;">J'ai choisi les saveurs framboises/pistaches avec une pointe de thé matcha qui se marie parfaitement à la framboise.</span><br />
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<span style="background-color: white; font-family: inherit;">
<span class="title_helper" style="box-sizing: inherit;">Ingrédients </span></span></h2>
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<span style="font-size: 1.28571em;">pour 8 personnes </span></span><span style="font-family: inherit;"><span style="background-color: white; font-size: 14px;"></span></span><br />
<ul class="bu_cuisine_ingredients" style="box-sizing: inherit; font-size: 14px; margin: 0px 0px 20px; padding: 0px; position: relative;"><a href="https://1.bp.blogspot.com/-1pcnAVmLoJA/XTTC-HEXqTI/AAAAAAAAA-I/7I2bT3eBiO0X6TmWLIPj4fwN00yBdC_GACEwYBhgL/s1600/20190721_101433.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: white;"><span style="font-family: inherit;"></span></span></a>
<li style="box-sizing: inherit; font-size: 1.07143em; margin: 0px 0px 0px 18px; padding: 0px;"><span style="background-color: white; font-family: inherit;">20 g de poudre d'amandes</span></li>
<li style="box-sizing: inherit; font-size: 1.07143em; margin: 3px 0px 0px 18px; padding: 0px;"><span style="background-color: white; font-family: inherit;">20 g de <span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: inherit;">pistaches</span> émondées non salées</span></li>
<li style="box-sizing: inherit; font-size: 1.07143em; margin: 3px 0px 0px 18px; padding: 0px;"><span style="background-color: white; font-family: inherit;">2 <span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: inherit;">blancs d’œufs</span></span></li>
<li style="box-sizing: inherit; font-size: 1.07143em; margin: 3px 0px 0px 18px; padding: 0px;"><span style="background-color: white; font-family: inherit;">90 g de <span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: inherit;">sucre</span> en poudre </span></li>
<li style="box-sizing: inherit; font-size: 1.07143em; margin: 3px 0px 0px 18px; padding: 0px;"><span style="background-color: white; font-family: inherit;">30 g de <span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: inherit;">farine</span></span></li>
<li style="box-sizing: inherit; font-size: 1.07143em; margin: 3px 0px 0px 18px; padding: 0px;"><span style="background-color: white; font-family: inherit;">1 cuillère à café de <span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: inherit;">thé</span> Matcha en poudre</span></li>
<li style="box-sizing: inherit; font-size: 1.07143em; margin: 3px 0px 0px 18px; padding: 0px;"><span style="background-color: white; font-family: inherit;">400 g de coulis surgelé de <span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: inherit;">framboises</span></span></li>
<li style="box-sizing: inherit; font-size: 1.07143em; margin: 3px 0px 0px 18px; padding: 0px;"><span style="background-color: white; font-family: inherit;">500 ml de <span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: inherit;">crème liquide</span> entière très froide</span></li>
<li style="box-sizing: inherit; font-size: 1.07143em; margin: 3px 0px 0px 18px; padding: 0px;"><span style="background-color: white; font-family: inherit;">5 <span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: inherit;">feuilles de gélatine</span></span></li>
<li style="box-sizing: inherit; font-size: 1.07143em; margin: 3px 0px 0px 18px; padding: 0px;"><span style="background-color: white; font-family: inherit;">20 g de <span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: inherit;">sucre glace</span></span></li>
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<b><span style="background-color: white; font-family: inherit; font-size: large;">Préparation du biscuit</span></b></div>
<ol><a href="https://1.bp.blogspot.com/-Y7_vQ6FCyHU/XTS7vYcFo4I/AAAAAAAAA8w/gIXdgeVewRAV8dRKcMiaoPZXL2xECLehQCLcBGAs/s1600/20190720_153326.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: white; clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></span></a><a href="https://1.bp.blogspot.com/-xlp_GN39RFM/XTS7vW75rtI/AAAAAAAAA8s/VHIKCpxU7CEP-gK0LSoskCOVclmS3mf_wCLcBGAs/s1600/20190720_153640.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://1.bp.blogspot.com/-xlp_GN39RFM/XTS7vW75rtI/AAAAAAAAA8s/VHIKCpxU7CEP-gK0LSoskCOVclmS3mf_wCLcBGAs/s200/20190720_153640.jpg" width="200" /></a><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-Y7_vQ6FCyHU/XTS7vYcFo4I/AAAAAAAAA8w/gIXdgeVewRAV8dRKcMiaoPZXL2xECLehQCLcBGAs/s200/20190720_153326.jpg" width="150" /><a href="https://1.bp.blogspot.com/-xlp_GN39RFM/XTS7vW75rtI/AAAAAAAAA8s/VHIKCpxU7CEP-gK0LSoskCOVclmS3mf_wCLcBGAs/s1600/20190720_153640.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: white;"></span></a><a href="https://1.bp.blogspot.com/-Y7_vQ6FCyHU/XTS7vYcFo4I/AAAAAAAAA8w/gIXdgeVewRAV8dRKcMiaoPZXL2xECLehQCLcBGAs/s1600/20190720_153326.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://1.bp.blogspot.com/-xlp_GN39RFM/XTS7vW75rtI/AAAAAAAAA8s/VHIKCpxU7CEP-gK0LSoskCOVclmS3mf_wCLcBGAs/s1600/20190720_153640.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: white;"><span style="font-family: inherit;"></span></span></a><span style="background-color: white;"><span style="font-family: inherit;"></span></span><a href="https://1.bp.blogspot.com/-xlp_GN39RFM/XTS7vW75rtI/AAAAAAAAA8s/VHIKCpxU7CEP-gK0LSoskCOVclmS3mf_wCLcBGAs/s1600/20190720_153640.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>
<li><span style="background-color: white; font-family: inherit;"><span style="font-size: 1.07143em;">Mettre votre bol et vos fouets pour </span>monter<span style="font-size: 1.07143em;"> votre crème en chantilly au congélateur. Préchauffez votre four à 180°. Mixez votre poudre d'amandes avec les pistaches, la farine, le thé matcha et le sucre en poudre (90 g). Une fois votre mélange effectué, rajouter quelques pistaches </span>concassées<span style="font-size: 1.07143em;"> afin de donner un peu de croquant à votre biscuit.<div class="separator" style="clear: both; text-align: center;">
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<a href="https://1.bp.blogspot.com/-MmtYxW-KTqg/XTS8ghtvkuI/AAAAAAAAA88/Eft3lGP1EKUoxYpephoWh7tvR92rzreiACLcBGAs/s1600/20190720_154504.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://1.bp.blogspot.com/-MQpomBda2Rw/XTS8gpLE-fI/AAAAAAAAA84/gRLCjjBLOQM1tcVNXWo98680sdctXPiNACLcBGAs/s1600/20190720_155143.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-MQpomBda2Rw/XTS8gpLE-fI/AAAAAAAAA84/gRLCjjBLOQM1tcVNXWo98680sdctXPiNACLcBGAs/s200/20190720_155143.jpg" width="150" /></a><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-MmtYxW-KTqg/XTS8ghtvkuI/AAAAAAAAA88/Eft3lGP1EKUoxYpephoWh7tvR92rzreiACLcBGAs/s200/20190720_154504.jpg" width="150" /><a href="https://1.bp.blogspot.com/-MmtYxW-KTqg/XTS8ghtvkuI/AAAAAAAAA88/Eft3lGP1EKUoxYpephoWh7tvR92rzreiACLcBGAs/s1600/20190720_154504.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://1.bp.blogspot.com/-MQpomBda2Rw/XTS8gpLE-fI/AAAAAAAAA84/gRLCjjBLOQM1tcVNXWo98680sdctXPiNACLcBGAs/s1600/20190720_155143.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a> </span></span></li>
<li><span style="background-color: white; font-size: 1.07143em;"><span style="font-family: inherit;">Battez vos 2 blancs en neige bien ferme et incorporez-les au mélange amandes/pistaches/farine/sucre/thé matcha. <div class="separator" style="clear: both; text-align: center;">
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<li><span style="background-color: white; font-family: inherit;"><span style="font-size: 1.07143em;">Garnissez un cercle de diamètre 20 cm avec la pâte et </span>lissez<span style="font-size: 1.07143em;">-la bien de façon à ce qu'elle soit bien régulière en épaisseur.</span></span></li>
<li><span style="background-color: white; font-size: 1.07143em;"><span style="font-family: inherit;">Mettre au four environ 15 min. Sortez le biscuit et le laisser refroidir.</span></span></li>
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<b><span style="background-color: white; font-family: inherit; font-size: large;">Préparation du bavarois</span></b></div>
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<li><span style="background-color: white; font-family: inherit; font-size: 1.07143em;">Faire tremper les 5 feuilles de gélatine dans de l'eau froide. Faites chauffer (sans faire bouillir) le coulis de framboises dans une casserole et y incorporez la gélatine hors du feu. Ajouter le sucre glace et bien mélanger au fouet.</span></li>
<li><span style="background-color: white; font-size: 1.07143em;"><span style="font-family: inherit;">Sortez votre bol du congélateur et battez la crème liquide au batteur électrique jusqu'à ce que celle-ci monte en chantilly. </span></span></li>
<li><span style="background-color: white; font-size: 1.07143em;"><span style="font-family: inherit;">Incorporez la chantilly au coulis de framboises refroidis à 27/29°c doucement en soulevant la préparation à l'aide d'une maryse.</span></span></li>
<li><span style="background-color: white; font-family: inherit;"><span style="font-size: 1.07143em;">Une fois la préparation bien lisse, versez sur le biscuit pistache/thé matcha préalable remis dans votre cercle avec du rhodoïd, </span>lissez<span style="font-size: 1.07143em;"> et laissez au réfrigérateur une nuit</span></span></li>
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<span style="font-family: inherit; font-size: 1.07143em;">Pour la décoration, une fois le cercle et le rhodoïd retirés, positionner vos framboises </span><span style="font-family: inherit; font-size: 17.1429px;">fraîches (les miennes proviennent du primeur de mon village, Le panier Lançonnais).</span></div>
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<a href="https://1.bp.blogspot.com/-5lNS8Onb_ac/XTTC-lwgtMI/AAAAAAAAA-M/fjbLtBg1UGAtUPRiMcknTV_bXEnmKeDjwCLcBGAs/s1600/20190721_135913.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: white; font-family: inherit;"><img border="0" data-original-height="1312" data-original-width="1600" height="262" src="https://1.bp.blogspot.com/-5lNS8Onb_ac/XTTC-lwgtMI/AAAAAAAAA-M/fjbLtBg1UGAtUPRiMcknTV_bXEnmKeDjwCLcBGAs/s320/20190721_135913.jpg" width="320" /></span></a></div>
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<span style="background-color: white; font-size: 17.1429px;"><span style="font-family: inherit;">Pâtissez bien !</span></span><br />
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MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com0tag:blogger.com,1999:blog-9135017125056741651.post-12451878442635235072019-07-06T19:53:00.001+02:002019-07-06T19:53:24.812+02:00Gâteau surf<span style="font-family: inherit;">Bonjour à tous, cela faisait un moment que je n'avait pas pâtissé de cake design. Et bien voici mon gâteau du jour sur le thème du surf, dont est fans la petite Marylou 11 ans.</span><br />
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<span style="font-family: inherit;"><span style="background-color: #ffffe5; color: #333333; font-size: 15.456px;">Le gâteau est composé </span><span style="background-color: #ffffe5; color: #333333; font-size: 15.456px;">d'un </span><a href="http://www.madecosucree.fr/2017/07/molly-cake-chocolat.html" style="background-color: #ffffe5; color: #aa0033; font-size: 15.456px; text-decoration-line: none;" target="_blank">molly cake vanille</a><span style="background-color: #ffffe5; color: #333333; font-size: 15.456px;"> et d'une </span><a href="http://www.madecosucree.fr/2017/10/creme-patissiere-sans-ufs-au-nutella.html" style="background-color: #ffffe5; color: #aa0033; font-size: 15.456px; text-decoration-line: none;" target="_blank">crème pâtissière sans oeufs au nutella</a><span style="background-color: #ffffe5; color: #333333; font-size: 15.456px;">.</span><span style="background-color: #ffffe5; color: #333333; font-size: 15.456px;"> </span></span><br />
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<a href="https://1.bp.blogspot.com/--Hi2thsunRw/XSDfHMWVQgI/AAAAAAAAA8A/TZbPqtOm_5ILv1LQ9ympEOnB3QlFyf6GgCLcBGAs/s1600/20190706_073935.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="600" data-original-width="450" height="320" src="https://1.bp.blogspot.com/--Hi2thsunRw/XSDfHMWVQgI/AAAAAAAAA8A/TZbPqtOm_5ILv1LQ9ympEOnB3QlFyf6GgCLcBGAs/s320/20190706_073935.jpg" width="240" /></a></div>
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<a href="https://1.bp.blogspot.com/-sUWHauGqzNQ/XSDfIA17wpI/AAAAAAAAA8M/kyLKtPrG-loTiFo9a9kIb8Z9Npr_8s01wCLcBGAs/s1600/20190706_075707.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="600" height="640" src="https://1.bp.blogspot.com/-sUWHauGqzNQ/XSDfIA17wpI/AAAAAAAAA8M/kyLKtPrG-loTiFo9a9kIb8Z9Npr_8s01wCLcBGAs/s640/20190706_075707.jpg" width="640" /></a></div>
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<br />MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com0tag:blogger.com,1999:blog-9135017125056741651.post-46918344183257374772019-05-26T14:49:00.000+02:002019-05-28T16:12:48.805+02:00Cœur aux 3 chocolats - génoise sans gluten<div style="text-align: justify;">
<span style="background-color: white;"><span style="font-family: inherit;">En ce jour de fête des mères, j'ai décidé de préparer pour la mienne un cœur à la mousse aux 2 chocolats (le troisième se trouve dans la génoise ;-) ).</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">C'est un dessert frais, léger et peu sucré. Mais qu'il est bon !!! Parfait pour finir un grand repas copieux.</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">Pour réaliser ce gâteau, j'ai utilisé le moule silicone cœur Batticuore de Silikomart et un spray velours rouge.</span></span></div>
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<u><b style="background-color: white;"><span style="font-family: inherit;">Génoise sans gluten au cacao :</span></b></u></div>
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<span style="background-color: white; box-sizing: inherit;"><span style="font-family: inherit;">Ingrédients :</span></span></div>
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<a href="https://1.bp.blogspot.com/-5abJ9uty6YI/XO0yjW3qI-I/AAAAAAAAA7c/gn7FVM9FlJ0VeOzkSkfmS5AebbWzly9UgCEwYBhgL/s1600/thumbnail%2B%25285%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><span style="background-color: white;"><span style="color: black; font-family: inherit;"><img border="0" data-original-height="1080" data-original-width="810" height="320" src="https://1.bp.blogspot.com/-5abJ9uty6YI/XO0yjW3qI-I/AAAAAAAAA7c/gn7FVM9FlJ0VeOzkSkfmS5AebbWzly9UgCEwYBhgL/s320/thumbnail%2B%25285%2529.jpg" width="240" /></span></span></a></div>
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<li style="text-align: justify;"><span style="background-color: white;"><span style="font-family: inherit;">2 œufs</span></span></li>
<li style="text-align: justify;"><span style="background-color: white;"><span style="font-family: inherit;">35 g de sucre en poudre</span></span></li>
<li style="text-align: justify;"><span style="background-color: white;"><span style="font-family: inherit;">15 g de maïzena</span></span></li>
<li style="text-align: justify;"><span style="background-color: white;"><span style="font-family: inherit;">15 g de cacao noir en poudre amer</span></span></li>
<li style="text-align: justify;"><span style="background-color: white;"><span style="font-family: inherit;">1 pincée de sel </span></span></li>
</ul>
<span style="background-color: white; box-sizing: inherit;"></span><br />
<div style="text-align: justify;">
<span style="background-color: white; box-sizing: inherit;"><span style="font-family: inherit;">Préparation :</span></span></div>
<span style="background-color: white; box-sizing: inherit;">
</span>
<div style="box-sizing: inherit; margin-bottom: 20px; text-align: left;">
</div>
<ol>
<li style="text-align: justify;"><span style="box-sizing: inherit;"><span style="box-sizing: inherit;"><span style="background-color: white; box-sizing: inherit;"><span style="font-family: inherit;">Préchauffer le four à 180°</span></span></span></span></li>
<li style="text-align: justify;"><span style="box-sizing: inherit;"><span style="box-sizing: inherit;"><span style="background-color: white; box-sizing: inherit;"><span style="font-family: inherit;">Battre les blancs d’œufs en neige</span></span></span></span></li>
<li style="text-align: justify;"><span style="box-sizing: inherit;"><span style="box-sizing: inherit;"><span style="background-color: white; box-sizing: inherit;"><span style="font-family: inherit;">Y rajouter le sucre et battre quelques minutes en puissance maximum</span></span></span></span></li>
<li style="text-align: justify;"><span style="box-sizing: inherit;"><span style="box-sizing: inherit;"><span style="background-color: white; box-sizing: inherit;"><span style="font-family: inherit;">Rajouter les jaunes d’œufs et battre encore 2 minutes</span></span></span></span></li>
<li style="text-align: justify;"><span style="box-sizing: inherit;"><span style="box-sizing: inherit;"><span style="background-color: white; box-sizing: inherit;"><span style="font-family: inherit;">Puis, ajouter la farine, le sel et le cacao tamisés délicatement à la maryse</span></span></span></span></li>
<li style="text-align: justify;"><span style="box-sizing: inherit;"><span style="box-sizing: inherit;"><span style="background-color: white; box-sizing: inherit;"><span style="font-family: inherit;">Verser sur un tapis silicone graissé</span></span></span></span></li>
<li style="text-align: justify;"><span style="box-sizing: inherit;"><span style="box-sizing: inherit;"><span style="background-color: white; box-sizing: inherit;"><span style="font-family: inherit;">Cuire environ 10 min.</span></span></span></span></li>
</ol>
<br />
<div style="box-sizing: inherit; margin-bottom: 20px; text-align: left;">
<span style="box-sizing: inherit;"><span style="box-sizing: inherit;"><span style="background-color: white; box-sizing: inherit;"><span style="font-family: inherit;">Laisser refroidir avant de découper un cœur légèrement plus petit que la base du moule. Réserver.</span></span></span></span></div>
<div style="box-sizing: inherit; margin-bottom: 20px; text-align: left;">
<span style="box-sizing: inherit;"><span style="box-sizing: inherit;"><span style="background-color: white; box-sizing: inherit;"><u><b><span style="font-family: inherit;">Les mousses :</span></b></u></span></span></span></div>
<div style="box-sizing: inherit; margin-bottom: 20px; text-align: justify;">
<span style="box-sizing: inherit;"><span style="box-sizing: inherit;"><span style="box-sizing: inherit;"><span style="box-sizing: inherit;"><span style="background-color: white; box-sizing: inherit;"><span style="font-family: inherit;">Chocolat blanc :</span></span></span></span></span></span></div>
<ul><a href="https://1.bp.blogspot.com/-C4FF702u3pQ/XO0yixvuNDI/AAAAAAAAA7c/0wHY5H6c0kIlmwr-MAenuvgRF0dEWrSkgCEwYBhgL/s1600/thumbnail%2B%25283%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><span style="background-color: white;"><span style="color: black; font-family: inherit;"><img border="0" data-original-height="810" data-original-width="1080" height="240" src="https://1.bp.blogspot.com/-C4FF702u3pQ/XO0yixvuNDI/AAAAAAAAA7c/0wHY5H6c0kIlmwr-MAenuvgRF0dEWrSkgCEwYBhgL/s320/thumbnail%2B%25283%2529.jpg" width="320" /></span></span></a>
<li style="text-align: justify;"><span style="background-color: white;"><span style="font-family: inherit;">160 g de chocolat blanc pâtissier</span></span></li>
<li style="text-align: justify;"><span style="background-color: white;"><span style="font-family: inherit;">80 ml de lait </span></span></li>
<li style="text-align: justify;"><span style="background-color: white;"><span style="font-family: inherit;">160 ml de crème liquide entière à 30%</span></span></li>
<li style="text-align: justify;"><span style="background-color: white;"><span style="font-family: inherit;">2 feuilles de gélatine (4 g)</span></span></li>
</ul>
<br />
<div style="box-sizing: inherit; margin-bottom: 20px; text-align: justify;">
<span style="box-sizing: inherit;"><span style="box-sizing: inherit;"><span style="box-sizing: inherit;"><span style="box-sizing: inherit;"><span style="background-color: white; box-sizing: inherit;"><span style="font-family: inherit;">Chocolat au lait :</span></span></span></span></span></span></div>
<div style="box-sizing: inherit; margin-bottom: 20px;">
<span style="box-sizing: inherit;"><span style="box-sizing: inherit;"><span style="box-sizing: inherit;"><span style="box-sizing: inherit;"><span style="font-family: inherit;"><span style="background-color: white; box-sizing: inherit;"></span></span></span></span></span></span></div>
<ul>
<li style="text-align: justify;"><span style="background-color: white;"><span style="font-family: inherit;">130 g de chocolat au lait pâtissier </span></span></li>
<li style="text-align: justify;"><span style="background-color: white;"><span style="font-family: inherit;">80 ml de lait </span></span></li>
<li style="text-align: justify;"><span style="background-color: white;"><span style="font-family: inherit;">160 ml de crème liquide entière à 30%</span></span></li>
<li style="text-align: justify;"><span style="background-color: white;"><span style="font-family: inherit;">1,2 feuilles de gélatine (2,4g)</span></span></li>
</ul>
<div>
<span style="background-color: white; text-align: justify;"><span style="font-family: inherit;">Préparation :</span></span><br />
<ol>
<li style="text-align: justify;"><span style="background-color: white; letter-spacing: 1px;"><span style="font-family: inherit;">Faites ramollir la gélatine dans de l’eau froide</span></span></li>
<li style="text-align: justify;"><span style="background-color: white; letter-spacing: 1px;"><span style="font-family: inherit;">Laissez fondre le chocolat blanc au bain-marie</span></span></li>
<li style="text-align: justify;"><span style="background-color: white; letter-spacing: 1px;"><span style="font-family: inherit;">Faites bouillir le lait, retirez du feu puis ajoutez la gélatine essorée</span></span></li>
<li style="text-align: justify;"><span style="background-color: white; letter-spacing: 1px;"><span style="font-family: inherit;">Remuez jusqu'à ce qu’elle fonde et versez 1/3 du liquide sur le chocolat de manière à obtenir une texture lisse, élastique et brillante puis versez le reste en veillant à conserver cette texture. Le mélange devra être toujours tiède</span></span></li>
<li style="text-align: justify;"><span style="background-color: white; letter-spacing: 1px;"><span style="font-family: inherit;">Faites monter la crème en une chantilly souple et mousseuse comme une mousse à raser. </span></span></li>
<li style="text-align: justify;"><span style="background-color: white; letter-spacing: 1px;"><span style="font-family: inherit;">Incorporez le chocolat à la crème fouettée lorsqu'il a atteint une température entre 30 et 35°c.</span></span></li>
<li style="text-align: justify;"><span style="background-color: white; letter-spacing: 1px;"><span style="font-family: inherit;">Coulez dans votre moule cette première mousse puis tapotez le moule afin de faire remonter les bulles d'air et éviter ainsi les défauts sur votre gâteau.</span></span></li>
</ol>
<div style="text-align: justify;">
<span style="letter-spacing: 1px;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">Mettre au congélateur minimum 20 minutes le temps de préparer la mousse au chocolat au lait en suivant la même procédure que celle au chocolat blanc.</span></div>
<span style="font-family: inherit;"><br /></span>
<br />
<div style="text-align: justify;">
<span style="font-family: inherit;">Une fois la mousse au chocolat au lait terminée, la couler sur celle au chocolat blanc et y poser votre génoise avant de remettre au congélateur idéalement une nuit.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-oEcbR8kwCjU/XO0yizq5jgI/AAAAAAAAA7g/Nlj_dDwD0E0X7vjKY-upLhp7CEzo2OUzwCEwYBhgL/s1600/thumbnail%2B%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" data-original-height="810" data-original-width="1080" height="300" src="https://1.bp.blogspot.com/-oEcbR8kwCjU/XO0yizq5jgI/AAAAAAAAA7g/Nlj_dDwD0E0X7vjKY-upLhp7CEzo2OUzwCEwYBhgL/s400/thumbnail%2B%25284%2529.jpg" width="400" /></span></a></div>
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<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">Le jour J, démoulez votre gâteau et appliquez le spray velours avant de poser votre décoration.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">Laissez décongeler au réfrigérateur au moins 6 heures avant de déguster.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">Pâtissez bien !</span></div>
<span style="font-family: inherit;"><br /></span>
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<a href="https://1.bp.blogspot.com/-FLEyxTulcNE/XO0yj83ZIpI/AAAAAAAAA7g/V5kWTvK1Rm4uKdr3l0u3YhNnkn_GtBnyACEwYBhgL/s1600/thumbnail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://1.bp.blogspot.com/-FLEyxTulcNE/XO0yj83ZIpI/AAAAAAAAA7g/V5kWTvK1Rm4uKdr3l0u3YhNnkn_GtBnyACEwYBhgL/s640/thumbnail.jpg" width="640" /></span></a></div>
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<span style="box-sizing: inherit;"><span style="box-sizing: inherit;"></span></span></div>
MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com0tag:blogger.com,1999:blog-9135017125056741651.post-83358460833003890252019-05-19T14:27:00.002+02:002021-03-07T12:36:22.308+01:00Muffins aux pralines rosesVous aimez les muffins, ces petits gâteaux individuels qui s'apparentent aux madeleines ? Et bien voici la version aux pralines roses, avec du croustillant et une légère coloration rosée.<br />
<br />
Cette recette est simple à réaliser et très appréciée !<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-vybHpWwEgXw/XOFLVRjXTgI/AAAAAAAAA6w/PzfpPr2A4wsupSGarrQkfHVU7xgmfrMrACLcBGAs/s1600/thumbnail.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="463" data-original-width="600" height="492" src="https://4.bp.blogspot.com/-vybHpWwEgXw/XOFLVRjXTgI/AAAAAAAAA6w/PzfpPr2A4wsupSGarrQkfHVU7xgmfrMrACLcBGAs/s640/thumbnail.jpg" width="640" /></a></div>
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<br />
<u>Ingrédients pour 10 à 12 muffins :</u><br />
<ul>
<li style="box-sizing: inherit;">180 g de farine</li>
<li style="box-sizing: inherit;">100 g de pralines roses concassées</li>
<li style="box-sizing: inherit;">100 g de beurre fondu</li>
<li style="box-sizing: inherit;">100 g de sucre en poudre</li>
<li style="box-sizing: inherit;">2 œufs moyens</li>
<li style="box-sizing: inherit;">100 ml de lait entier</li>
<li style="box-sizing: inherit;">1/2 sachet de levure</li>
<li style="box-sizing: inherit;">1 pincée de sel</li>
</ul>
<div>
<u>Réalisation : </u></div>
<div>
<ol>
<li>Faire préchauffer votre four à 180 °</li>
<li>Faire fondre le beurre</li>
<li>Mélanger les œufs avec le lait et 1 pincée de sel</li>
<li>Y incorporer le beurre fondu et mélanger</li>
<li>Ajouter la farine, la levure, le sucre et les pralines roses concassées sans trop travailler la pâte</li>
<li>Remplir vos moules au 3/4 et déposez quelques pralines concassées sur le dessus si vous souhaitez</li>
<li>Mettre au four 20 min environ en fonction de votre appareil jusqu'à obtenir une belle coloration dorée.</li>
</ol>
<div>
Pâtissez bien !</div>
<div>
<br /></div>
</div>
MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com0tag:blogger.com,1999:blog-9135017125056741651.post-8959412727867678732019-04-16T21:16:00.000+02:002019-04-17T12:25:32.785+02:00Cookies aux flocons d'avoine et pépites de chocolat<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Vx5vUZgvqA8/XLYpyOg2KuI/AAAAAAAAA6Q/siR4iQvG7VIoUfT-XIOHLp5IHmji3CVJACLcBGAs/s1600/Cookies%2Bflocons%2Bd%2527avoine%2Bet%2Bp%25C3%25A9pites%2Bde%2Bchocolat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1080" height="300" src="https://1.bp.blogspot.com/-Vx5vUZgvqA8/XLYpyOg2KuI/AAAAAAAAA6Q/siR4iQvG7VIoUfT-XIOHLp5IHmji3CVJACLcBGAs/s400/Cookies%2Bflocons%2Bd%2527avoine%2Bet%2Bp%25C3%25A9pites%2Bde%2Bchocolat.jpg" width="400" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Bonjour à tous, un cookie délicieux, croquant à l'extérieur, moelleux à l'intérieur, et simplissime à préparer ? Essayez le cookie aux flocons d'avoine et aux pépites de chocolat.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b style="background-color: #ffffe5; color: #333333;"><u>Ingrédients :</u></b></span><br />
<div style="background-color: #ffffe5; color: #333333;">
<span style="font-family: inherit;"><br style="background-color: #ffffe5; color: #333333;" /></span></div>
<ul style="background-color: #ffffe5; color: #333333; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">125 g de beurre doux fondu</span></li>
</ul>
<ul style="background-color: #ffffe5; color: #333333; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">2 œufs</span></li>
</ul>
<ul style="background-color: #ffffe5; color: #333333; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">120 g de pépites de chocolat</span></li>
</ul>
<ul style="background-color: #ffffe5; color: #333333; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">150 g de cassonade</span></li>
</ul>
<ul style="background-color: #ffffe5; color: #333333; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">240 g de farine</span></li>
</ul>
<ul style="background-color: #ffffe5; color: #333333; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">120 g de flocons d'avoine</span></li>
</ul>
<ul style="background-color: #ffffe5; color: #333333; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">1 sachet de levure chimique</span></li>
</ul>
<span style="font-family: inherit;"><span style="color: #333333;"><br /></span><b><u>Préparation :</u></b></span><br />
<ol>
<li><span style="font-family: inherit;">Préchauffez le four à 180° </span></li>
<li><span style="font-family: inherit;">Dans un saladier, fouettez le sucre et les œufs puis y ajouter le beurre fondu. </span></li>
<li><span style="font-family: inherit;">Mélangez la levure et la farine, puis l'incorporer au mélange précédent, avec les flocons d'avoine. Bien mélanger à l'aide d'une spatule. </span></li>
<li><span style="font-family: inherit;">Incorporez les pépites de chocolat.</span></li>
<li><span style="font-family: inherit;">Recouvrir une plaque de papier sulfurisé ou d'un tapis anti-adhérent. Faire de petites boules de pâte, les disposer sur la plaque et les aplatir légèrement.</span></li>
<li><span style="font-family: inherit;">Enfournez entre 15 et 20 minutes en fonction de votre four.</span></li>
<li><span style="font-family: inherit;">A la fin de la cuisson, laissez refroidir les cookies sur une grille avant de déguster (si vous y arrivez ......)</span></li>
</ol>
<ol>
</ol>
<ol>
</ol>
<ol>
</ol>
<ol>
</ol>
<ol>
</ol>
<ol>
</ol>
<span style="font-family: inherit;"><br />Pâtissez bien ! </span>MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com0tag:blogger.com,1999:blog-9135017125056741651.post-25404682440272389102019-03-17T14:32:00.000+01:002019-03-17T14:32:08.682+01:00Gâteau Lego Ninjago JayPour les 4 ans de mon neveu Bryan dont le thème de son anniversaire est LEGO, j'ai choisi de lui confectionner le personnage de Jay de Lego Ninjago.<br />
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Il est préparé à base d'un <a href="http://www.madecosucree.fr/2017/07/molly-cake-chocolat.html" target="_blank">molly cake chocolat</a> et de <a href="http://www.madecosucree.fr/2017/08/creme-patissiere-sans-uf-au-chocolat.html" target="_blank">crème pâtissière sans œuf au chocolat</a>.<br />
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<br />MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com0tag:blogger.com,1999:blog-9135017125056741651.post-73401611295267713192019-01-27T16:10:00.000+01:002019-01-27T16:10:31.499+01:00J’ai testé l’atelier number cake par L’atelier sucré by Jenny chez Zodio <span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Bonjour, aujourd'hui j'ai testé l'atelier number cake chez </span><a class="profileLink" data-hovercard-prefer-more-content-show="1" data-hovercard="/ajax/hovercard/page.php?id=1689737271348965&extragetparams=%7B%22__tn__%22%3A%22%2CdK-R-R%22%2C%22eid%22%3A%22ARDCrWloL_oLn-g0UlTDoyv1FQ_tv8eyajjFyA0yyaDRElFobAp8_oC8D9YYI2Iv1hiswSkGgSSkiY_I%22%2C%22fref%22%3A%22mentions%22%7D" href="https://www.facebook.com/zodioplancampagne/?__tn__=K-R&eid=ARDCrWloL_oLn-g0UlTDoyv1FQ_tv8eyajjFyA0yyaDRElFobAp8_oC8D9YYI2Iv1hiswSkGgSSkiY_I&fref=mentions&__xts__%5B0%5D=68.ARBhGxvtdvpCqgsPX0hOhBiHwZ5R80BlunaSSSP0soUFiSG51y9zdTvQC4Vg9tnGSBiJ1TqqjjGJ1Wdx2KfxIUSUI1u-rprt1M31kpySHzNKmKCmBhSDiWdt3ISiBbgPKmbWRcyYu7cclb5dCiIuywQI6in42G1OaNN1OFofDnIaxvDD8choIsrFJ0vBCrNgf0RLwY5GocX4yQkLuedm9EwaEnvkpxZ1RPiEdO7rhuPw-ybzeY6L_q3CIVs04FMGq4E-bvyvL988RuAOJ4jQp7MVtOPV8bD8FHJR27ZzzLvvTdtFfmdqo2byb3W3LZv3y9g36tsDthKJC1Vvg8S4tAc" style="background-color: white; color: #365899; cursor: pointer; font-family: Helvetica, Arial, sans-serif; font-size: 14px; text-decoration-line: none;">Zodio Plan de Campagne</a><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"> donné par </span><a class="profileLink" data-hovercard-prefer-more-content-show="1" data-hovercard="/ajax/hovercard/page.php?id=551352311647775&extragetparams=%7B%22__tn__%22%3A%22%2CdK-R-R%22%2C%22eid%22%3A%22ARAoTrOOM_LQ55ztZbvOMbt_96I05EOWqN6wJTmVROlWEZw9PMhaXJ9qbg99W9wsxwnUZhhVGeTaQFDY%22%2C%22fref%22%3A%22mentions%22%7D" href="https://www.facebook.com/lateliersucrebyjenny/?__tn__=K-R&eid=ARAoTrOOM_LQ55ztZbvOMbt_96I05EOWqN6wJTmVROlWEZw9PMhaXJ9qbg99W9wsxwnUZhhVGeTaQFDY&fref=mentions&__xts__%5B0%5D=68.ARBhGxvtdvpCqgsPX0hOhBiHwZ5R80BlunaSSSP0soUFiSG51y9zdTvQC4Vg9tnGSBiJ1TqqjjGJ1Wdx2KfxIUSUI1u-rprt1M31kpySHzNKmKCmBhSDiWdt3ISiBbgPKmbWRcyYu7cclb5dCiIuywQI6in42G1OaNN1OFofDnIaxvDD8choIsrFJ0vBCrNgf0RLwY5GocX4yQkLuedm9EwaEnvkpxZ1RPiEdO7rhuPw-ybzeY6L_q3CIVs04FMGq4E-bvyvL988RuAOJ4jQp7MVtOPV8bD8FHJR27ZzzLvvTdtFfmdqo2byb3W3LZv3y9g36tsDthKJC1Vvg8S4tAc" style="background-color: white; color: #365899; cursor: pointer; font-family: Helvetica, Arial, sans-serif; font-size: 14px; text-decoration-line: none;">L'atelier sucré by Jenny</a><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">. Les novices en pâtisserie pourront largement suivre le cours. Pendant 2h30, vous y apprendrez à réaliser un sablé et une chantilly au chocolat blanc. Vous passerez un bon moment avec une passionnée, et vous repartirez avec votre création </span><span class="_5mfr" style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t59/1.5/16/1f60b.png"); background-repeat: no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😋</span></span><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">.</span><br />
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MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com0tag:blogger.com,1999:blog-9135017125056741651.post-17691183683006536232019-01-12T17:00:00.000+01:002019-01-12T17:00:00.296+01:00Gâteau haltèresBonjour à tous, aujourd'hui, un gâteau pour une sportive !!! Et oui, il faut savoir se faire plaisir.<br />
Beverly, adepte du crossfit, pourra fêter ses 24 ans avec ses proches en mangeant un gâteau sur le thème de sa passion ! Il est composé d'un <a href="http://www.madecosucree.fr/2017/07/molly-cake-chocolat.html" target="_blank">molly cake</a> nature fourré à la <a href="http://www.madecosucree.fr/2017/08/creme-patissiere-sans-uf-au-chocolat.html" target="_blank">crème pâtissière sans œufs au chocolat</a> et à la compotée de poires.<br />
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<a href="https://4.bp.blogspot.com/-zSf6F3e7JTM/XDjrvp9_p5I/AAAAAAAAA44/ftvnFoJLfZ0rjIRY4GgfYkIRAFAEe2S5ACLcBGAs/s1600/20190110_231817%2Blogo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://4.bp.blogspot.com/-zSf6F3e7JTM/XDjrvp9_p5I/AAAAAAAAA44/ftvnFoJLfZ0rjIRY4GgfYkIRAFAEe2S5ACLcBGAs/s640/20190110_231817%2Blogo.jpg" title="Gâteau haltères" width="480" /></a></div>
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<br />MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com1tag:blogger.com,1999:blog-9135017125056741651.post-5518655134932450402019-01-06T20:50:00.001+01:002019-01-06T20:50:38.385+01:00Gâteau Lloyd de Lego NinjagoBonjour à tous, aujourd'hui, pour les 5 ans de mon neveu Fabio, fan de Lloyd, personnage du dessin animé Lego Ninjago, j'ai réalisé un <a href="http://www.madecosucree.fr/2016/07/gateau-au-yaourt-hyper-moelleux.html" target="_blank">gâteau au yaourt hyper moelleux </a> au chocolat tout simplement pour le plus grand bonheur des petits gourmands !<br />
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<br />MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com0tag:blogger.com,1999:blog-9135017125056741651.post-41218050124778257922019-01-06T20:35:00.000+01:002019-01-07T21:10:44.520+01:00Entremets vanille chocolat pralinéBonjour les sucrés, aujourd'hui, nous avons fêté une dernière fois avec la famille que nous n'avons pas pu voir le 25 décembre. Mais étant début janvier, j'ai souhaité faire un gâteau sur le thème de cette fête sans pour autant faire une bûche. Je vous présente donc mon entremets vanille chocolat praliné. (pour ma part, j'ai doublé la bavaroise vanille).<br />
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<b>Ingrédients :</b><br />
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Génoise au chocolat :<br />
<ul>
<li>2 œufs</li>
<li>2 œufs clarifiés</li>
<li>100 g de sucre en poudre</li>
<li>30 g de farine</li>
<li>25 g de cacao non sucré en poudre</li>
</ul>
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Croustillant au chocolat praliné :</div>
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<ul>
<li>40 g de crêpes dentelles</li>
<li>25 g de chocolat au lait</li>
<li>45 g de pâte pralinée</li>
</ul>
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Bavaroise à la vanille :</div>
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<ul>
<li>100 g de mascarpone</li>
<li>100 g de lait entier</li>
<li>250 g de crème liquide entière (30% de MG)</li>
<li>60 g de sucre en poudre</li>
<li>1 gousse de vanille</li>
<li>1 feuille de gélatine</li>
</ul>
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Bavaroise au chocolat praliné :</div>
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<ul>
<li>200 g de crème liquide entière (30% de MG)</li>
<li>120 g de chocolat au lait</li>
<li>50 g de pâte pralinée</li>
<li>50 g de crème liquide entière (30% de MG)</li>
<li>1 feuille de gélatine</li>
</ul>
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Décoration :<br />
<ul>
<li>spray alimentaire avec effet velours. </li>
<li>divers décors</li>
</ul>
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<b>Préparation :</b></div>
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<u>Génoise au chocolat :</u></div>
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Préchauffer le four à 210°C</div>
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<a href="https://1.bp.blogspot.com/-4tQk0spAuok/XDJoVQXFO5I/AAAAAAAAA10/2RPqEhZWOxEnrei2EkH0emDRxiqh7RvYACEwYBhgL/s1600/20190104_112810.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-4tQk0spAuok/XDJoVQXFO5I/AAAAAAAAA10/2RPqEhZWOxEnrei2EkH0emDRxiqh7RvYACEwYBhgL/s200/20190104_112810.jpg" width="150" /></a><a href="https://3.bp.blogspot.com/-DCtYeqKWaZU/XDJoVZuubBI/AAAAAAAAA2E/zb1xk6fEan8gWOrhatqkLtyksuLN9Rz4gCEwYBhgL/s1600/20190104_113521.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://3.bp.blogspot.com/-DCtYeqKWaZU/XDJoVZuubBI/AAAAAAAAA2E/zb1xk6fEan8gWOrhatqkLtyksuLN9Rz4gCEwYBhgL/s200/20190104_113521.jpg" width="150" /></a><a href="https://3.bp.blogspot.com/-DCtYeqKWaZU/XDJoVZuubBI/AAAAAAAAA2E/zb1xk6fEan8gWOrhatqkLtyksuLN9Rz4gCEwYBhgL/s1600/20190104_113521.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
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Mettre dans un saladier les œufs entiers, les jaunes et le sucre. Faire blanchir au batteur pendant minimum 5 minutes.<br />
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Ajouter la farine et le cacao tamisé puis mélanger très délicatement à la spatule.<br />
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Battre les blancs en neige et les incorporer toujours délicatement à l'appareil précédent.</div>
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Verser la pâte sur un tapis à génoise en silicone graissé et mettre au four pendant 8 à 10 minutes en fonction de votre four.<br />
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A la sortie du four, déposer votre génoise sur une grille et laisser refroidir. Puis, découper 2 cercles, un de 15 cm et un de 20 cm. Réserver.<br />
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<a href="https://2.bp.blogspot.com/-aO3z55bOC5Y/XDJoZZo5k3I/AAAAAAAAA2A/S8xQr-ananUrA18f65icp3o9ybyOdPPPwCEwYBhgL/s1600/20190104_122819.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://2.bp.blogspot.com/-aO3z55bOC5Y/XDJoZZo5k3I/AAAAAAAAA2A/S8xQr-ananUrA18f65icp3o9ybyOdPPPwCEwYBhgL/s200/20190104_122819.jpg" width="200" /></a><a href="https://2.bp.blogspot.com/-I5q2pet1R-8/XDJoY1UKATI/AAAAAAAAA10/kUxGvZlFSaYRaRrNgcYMKWsXj1IEFftWwCEwYBhgL/s1600/20190104_121837.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://2.bp.blogspot.com/-I5q2pet1R-8/XDJoY1UKATI/AAAAAAAAA10/kUxGvZlFSaYRaRrNgcYMKWsXj1IEFftWwCEwYBhgL/s200/20190104_121837.jpg" width="200" /></a><a href="https://2.bp.blogspot.com/-I5q2pet1R-8/XDJoY1UKATI/AAAAAAAAA10/kUxGvZlFSaYRaRrNgcYMKWsXj1IEFftWwCEwYBhgL/s1600/20190104_121837.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://3.bp.blogspot.com/-ArMYyuLrAPM/XDJoY9kcZOI/AAAAAAAAA2I/oc4dtAllQmwGROPuG7TVGoTkP-zkLhGcACEwYBhgL/s1600/20190104_122517.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://3.bp.blogspot.com/-ArMYyuLrAPM/XDJoY9kcZOI/AAAAAAAAA2I/oc4dtAllQmwGROPuG7TVGoTkP-zkLhGcACEwYBhgL/s200/20190104_122517.jpg" width="150" /></div>
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<u>Croustillant au chocolat praliné :</u><br />
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<a href="https://3.bp.blogspot.com/-avqTM1lo1Uo/XDJoZtrhDLI/AAAAAAAAA14/SHD0JZtel6wS1d4EReUejReJ5tPCFqj0QCEwYBhgL/s1600/20190104_123425.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://3.bp.blogspot.com/-avqTM1lo1Uo/XDJoZtrhDLI/AAAAAAAAA14/SHD0JZtel6wS1d4EReUejReJ5tPCFqj0QCEwYBhgL/s200/20190104_123425.jpg" width="200" /></a></div>
<a href="https://3.bp.blogspot.com/-Y8HiZ_xLXVM/XDJoZ8zLuvI/AAAAAAAAA1w/OPxkqPHHZHIjbt6e6JUBDuvNqsMFE5r0gCEwYBhgL/s1600/20190104_123723.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://3.bp.blogspot.com/-Y8HiZ_xLXVM/XDJoZ8zLuvI/AAAAAAAAA1w/OPxkqPHHZHIjbt6e6JUBDuvNqsMFE5r0gCEwYBhgL/s200/20190104_123723.jpg" width="200" /></a><br />
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Dans un saladier, écraser les crêpes dentelles.<br />
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<a href="https://3.bp.blogspot.com/-rFaFpgEs1r8/XDJoaRwJwKI/AAAAAAAAA18/fZsvhHD4pjsbw1w-i-a6WQ6rCEbti446QCEwYBhgL/s1600/20190104_133541.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://3.bp.blogspot.com/-rFaFpgEs1r8/XDJoaRwJwKI/AAAAAAAAA18/fZsvhHD4pjsbw1w-i-a6WQ6rCEbti446QCEwYBhgL/s200/20190104_133541.jpg" width="200" /></a><br />
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Faire fondre le chocolat au bain marie, puis le verser sur les crêpes dentelles avec la pâte pralinée.<br />
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<a href="https://2.bp.blogspot.com/-ES4ZUeyZolw/XDJoanU1nrI/AAAAAAAAA2I/0s2frigTjCYIsEcUrV-ihQTPMmfEGAbWQCEwYBhgL/s1600/20190104_134116.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://2.bp.blogspot.com/-ES4ZUeyZolw/XDJoanU1nrI/AAAAAAAAA2I/0s2frigTjCYIsEcUrV-ihQTPMmfEGAbWQCEwYBhgL/s200/20190104_134116.jpg" width="150" /></a><br />
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Mélanger avec une spatule et réserver.<br />
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<a href="https://3.bp.blogspot.com/-x7h1TltC1jI/XDJobT89i_I/AAAAAAAAA2I/_ycJcOltgoQ2YTF5E84m429_3a3smzeZQCEwYBhgL/s1600/20190104_134521.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://3.bp.blogspot.com/-x7h1TltC1jI/XDJobT89i_I/AAAAAAAAA2I/_ycJcOltgoQ2YTF5E84m429_3a3smzeZQCEwYBhgL/s200/20190104_134521.jpg" width="200" /></a><br />
<a href="https://1.bp.blogspot.com/-ZQ3TdyWxhjQ/XDJoasqzLFI/AAAAAAAAA2A/FgZ1FFnRJvIQ2tYtJB8M0qdjw_qAS3lowCEwYBhgL/s1600/20190104_134055.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://1.bp.blogspot.com/-ZQ3TdyWxhjQ/XDJoasqzLFI/AAAAAAAAA2A/FgZ1FFnRJvIQ2tYtJB8M0qdjw_qAS3lowCEwYBhgL/s200/20190104_134055.jpg" width="200" /></a><br />
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Dans un cercle de 20 cm, y placer un film rhodoïd. Y mettre votre génoise de prédécoupée de 20 cm et la recouvrir de croustillant praliné.<br />
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Réserver au frais.<br />
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<u>Bavaroise au chocolat praliné :</u><br />
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Mettre la feuille de gélatine dans un bol d'eau froide et le bol et les fouets pour la chantilly au frais.<br />
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<a href="https://2.bp.blogspot.com/-iQaiKITZ-o8/XDOfQoDCmEI/AAAAAAAAA2Q/Il7lGYcFJtgOOdO_F89vAktaulOFtawvgCLcBGAs/s1600/20190104_135322.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://2.bp.blogspot.com/-iQaiKITZ-o8/XDOfQoDCmEI/AAAAAAAAA2Q/Il7lGYcFJtgOOdO_F89vAktaulOFtawvgCLcBGAs/s200/20190104_135322.jpg" width="200" /></a><br />
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Dans une casserole à feu doux, mettre à chauffer les 50 g de crème liquide, le chocolat et la pâte pralinée.<br />
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<a href="https://4.bp.blogspot.com/-49-G0cJ5UwQ/XDOfmq0stfI/AAAAAAAAA2Y/ReiKTG8poTUp3g4jHQGStLsjXejW6gr2gCLcBGAs/s1600/20190104_140002.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://4.bp.blogspot.com/-49-G0cJ5UwQ/XDOfmq0stfI/AAAAAAAAA2Y/ReiKTG8poTUp3g4jHQGStLsjXejW6gr2gCLcBGAs/s200/20190104_140002.jpg" width="150" /></a><br />
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Hors du feu, incorporer la gélatine et bien remuer avant de laisser tiédir.<br />
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<a href="https://3.bp.blogspot.com/-bEfQDdgBGF8/XDOf8zfID_I/AAAAAAAAA2k/TpLD5XwB1IERUnqmFukOPADkt6APPPoOgCLcBGAs/s1600/20190104_140546.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://3.bp.blogspot.com/-bEfQDdgBGF8/XDOf8zfID_I/AAAAAAAAA2k/TpLD5XwB1IERUnqmFukOPADkt6APPPoOgCLcBGAs/s200/20190104_140546.jpg" width="200" /></a><br />
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A l'aide d'un robot ou d'un batteur, monter la chantilly fermement.<br />
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<a href="https://1.bp.blogspot.com/-1NEJhuv7evg/XDOgtl8e97I/AAAAAAAAA2w/IszdmPIdNYss4UkrNNkvqBoQmsh4_egtACLcBGAs/s1600/20190104_141659.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-1NEJhuv7evg/XDOgtl8e97I/AAAAAAAAA2w/IszdmPIdNYss4UkrNNkvqBoQmsh4_egtACLcBGAs/s200/20190104_141659.jpg" width="150" /></a><br />
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Verser l'appareil chocolat dans la chantilly petit à petit et fouetter très délicatement.<br />
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<a href="https://2.bp.blogspot.com/-hvLeI5oaidA/XDOhtUMnkBI/AAAAAAAAA28/5T9GnSedo6wgmoNK8hNDAFndiELpOhywACLcBGAs/s1600/20190104_140918.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://2.bp.blogspot.com/-hvLeI5oaidA/XDOhtUMnkBI/AAAAAAAAA28/5T9GnSedo6wgmoNK8hNDAFndiELpOhywACLcBGAs/s200/20190104_140918.jpg" width="200" /></a><br />
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Prenez un cercle de 24 cm et étirer un morceau de film alimentaire sur un des côtés. A l'intérieur, mettre du rhodoïd.<br />
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<a href="https://3.bp.blogspot.com/-G_x7dLX6XFw/XDOjU7f7yxI/AAAAAAAAA3Y/fGrHKndVAlU9Hnxao8mrShGwbipiGKzIwCLcBGAs/s1600/20190104_142701.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://3.bp.blogspot.com/-G_x7dLX6XFw/XDOjU7f7yxI/AAAAAAAAA3Y/fGrHKndVAlU9Hnxao8mrShGwbipiGKzIwCLcBGAs/s200/20190104_142701.jpg" width="200" /></a><br />
<a href="https://2.bp.blogspot.com/-p-vGZUeCY1A/XDOiGaTEgUI/AAAAAAAAA3E/pchu1XT3psMuArm3XksfKZhpLQEG9PoyACLcBGAs/s1600/20190104_142015.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://2.bp.blogspot.com/-p-vGZUeCY1A/XDOiGaTEgUI/AAAAAAAAA3E/pchu1XT3psMuArm3XksfKZhpLQEG9PoyACLcBGAs/s200/20190104_142015.jpg" width="200" /></a><br />
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Y poser au centre votre biscuit recouvert de croustillant, verser votre bavaroise au chocolat praliné et poser délicatement sur le dessus votre biscuit de 15 cm.<br />
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Réserver au frais.<br />
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<u><br /></u>
<u>Bavaroise à la vanille :</u><br />
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Mettre la feuille de gélatine dans un bol d'eau froide et le bol et les fouets pour la chantilly au frais.<br />
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<a href="https://3.bp.blogspot.com/-KXOYwXzeQmY/XDOlZ0MxRrI/AAAAAAAAA3o/Ovs0ETeen2U11NJxx2SoWgxYiEDO6julgCEwYBhgL/s1600/20190104_144938.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://3.bp.blogspot.com/-KXOYwXzeQmY/XDOlZ0MxRrI/AAAAAAAAA3o/Ovs0ETeen2U11NJxx2SoWgxYiEDO6julgCEwYBhgL/s200/20190104_144938.jpg" width="150" /></a><a href="https://1.bp.blogspot.com/-N-oYxgjaBCI/XDOlZ1ZzKgI/AAAAAAAAA3k/EqrsHrSI6jctFx2TeSjeaKhpccScWlzJgCEwYBhgL/s1600/20190104_144512.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-N-oYxgjaBCI/XDOlZ1ZzKgI/AAAAAAAAA3k/EqrsHrSI6jctFx2TeSjeaKhpccScWlzJgCEwYBhgL/s200/20190104_144512.jpg" width="150" /></a><br />
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Dans un bol, monter en chantilly la crème liquide, le mascarpone et le sucre. Réserver au frais.<br />
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<a href="https://3.bp.blogspot.com/-vsUuBI0KQug/XDOlaThUlUI/AAAAAAAAA3s/mx45SXjcGwYllYbm2FBxGOIFKyX97_8wQCLcBGAs/s1600/20190104_143916.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://3.bp.blogspot.com/-vsUuBI0KQug/XDOlaThUlUI/AAAAAAAAA3s/mx45SXjcGwYllYbm2FBxGOIFKyX97_8wQCLcBGAs/s200/20190104_143916.jpg" width="200" /></a><br />
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Dans une casserole, faire chauffer le lait avec la gousse de vanille grattée.<br />
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Hors du feu, incorporer la gélatine et bien remuer avant de laisser tiédir.<br />
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<a href="https://3.bp.blogspot.com/-uswd2DiMQDI/XDOlbduZk6I/AAAAAAAAA4Q/pKrWmF5x-IQ0lF92eYofWdUexZnetuRiQCEwYBhgL/s1600/20190104_145831.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://3.bp.blogspot.com/-uswd2DiMQDI/XDOlbduZk6I/AAAAAAAAA4Q/pKrWmF5x-IQ0lF92eYofWdUexZnetuRiQCEwYBhgL/s200/20190104_145831.jpg" width="150" /></a><a href="https://3.bp.blogspot.com/-Q48VNdAVVoE/XDOlao2MYcI/AAAAAAAAA4I/Whn5DkHxKDIfyeEP7kanKgwfICMdiNfaACEwYBhgL/s1600/20190104_145417.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://3.bp.blogspot.com/-Q48VNdAVVoE/XDOlao2MYcI/AAAAAAAAA4I/Whn5DkHxKDIfyeEP7kanKgwfICMdiNfaACEwYBhgL/s200/20190104_145417.jpg" width="150" /></a><br />
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Incorporer le lait tiède (mais non froid) dans la chantilly mascarpone et mélanger délicatement.<br />
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<a href="https://1.bp.blogspot.com/-3j9T4lZtoFY/XDOlcNMpmtI/AAAAAAAAA4U/Y68KWk9snDccM4sSuLMVKVxhKXzajtHZACEwYBhgL/s1600/20190104_150355.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://1.bp.blogspot.com/-3j9T4lZtoFY/XDOlcNMpmtI/AAAAAAAAA4U/Y68KWk9snDccM4sSuLMVKVxhKXzajtHZACEwYBhgL/s200/20190104_150355.jpg" width="200" /></a><br />
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Verser la bavaroise dans votre cercle de 24 cm et, à l'aide d'une spatule, tapoter sur le dessus pour former des vagues.<br />
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Mettre au congélateur toute une nuit si possible.<br />
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<a href="https://1.bp.blogspot.com/-5UEj85KCeUo/XDOlchhgLRI/AAAAAAAAA4Y/Hf5sfwwG0IAgcNb-N7FeuX2mhiyIgCsSQCEwYBhgL/s1600/20190106_085810.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://1.bp.blogspot.com/-5UEj85KCeUo/XDOlchhgLRI/AAAAAAAAA4Y/Hf5sfwwG0IAgcNb-N7FeuX2mhiyIgCsSQCEwYBhgL/s200/20190106_085810.jpg" width="200" /></a><br />
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Le lendemain, retirer le cercle et le rhodoïd.<br />
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<a href="https://1.bp.blogspot.com/-udorOwez6Ls/XDOlcxRRtUI/AAAAAAAAA4c/aNV8VR54A1MkcsbIHf_lowOnCsNZHZOEQCEwYBhgL/s1600/20190106_091050.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://1.bp.blogspot.com/-udorOwez6Ls/XDOlcxRRtUI/AAAAAAAAA4c/aNV8VR54A1MkcsbIHf_lowOnCsNZHZOEQCEwYBhgL/s200/20190106_091050.jpg" width="200" /></a><br />
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Floquer immédiatement à l'aide d'un spray alimentaire avec effet velours puis y apposer vos décors.<br />
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<a href="https://4.bp.blogspot.com/-1ExWI8JWsts/XDOn80RTOjI/AAAAAAAAA4k/6aro3sW-1d4s8bqwos5QTEBrQ59fNvm-wCLcBGAs/s1600/20190106_093908.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-1ExWI8JWsts/XDOn80RTOjI/AAAAAAAAA4k/6aro3sW-1d4s8bqwos5QTEBrQ59fNvm-wCLcBGAs/s400/20190106_093908.jpg" width="400" /></a></div>
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<a href="https://4.bp.blogspot.com/-izifM0isrSI/XDOn86J9hCI/AAAAAAAAA4o/8I0h9TtYLQY5pfP1r1_3_EWp2o2CmrfuQCLcBGAs/s1600/20190106_093850.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-izifM0isrSI/XDOn86J9hCI/AAAAAAAAA4o/8I0h9TtYLQY5pfP1r1_3_EWp2o2CmrfuQCLcBGAs/s400/20190106_093850.jpg" width="400" /></a></div>
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MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com0tag:blogger.com,1999:blog-9135017125056741651.post-31882884007242789652018-12-31T17:15:00.001+01:002019-12-26T13:42:56.936+01:00Roulé chocolat crème mascarpone vanilléeBonjour à tous, pour la dernière recette de l'année 2018, un dessert de dernière minute rapide à réaliser ? Voici le roulé chocolat à la crème mascarpone vanillée ! Un classique adoré des enfants et pas que .......<br />
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<a href="https://4.bp.blogspot.com/-wszy3jVRECI/XCo40odNxVI/AAAAAAAAAys/prv6B-bjKVAP1Xu1bxokhxoRgeHCyVyWwCLcBGAs/s1600/20181231_125748.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-wszy3jVRECI/XCo40odNxVI/AAAAAAAAAys/prv6B-bjKVAP1Xu1bxokhxoRgeHCyVyWwCLcBGAs/s320/20181231_125748.jpg" width="240" /></a></div>
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<u>Ingrédients :</u><br />
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Pour le roulé :<br />
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<li>4 œufs</li>
<li>100 g de sucre semoule</li>
<li>75 g de farine tamisée</li>
<li>50 g de maïzena</li>
<li>1 pincée de sel</li>
<li>20 g de cacao en poudre non sucré</li>
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Pour la crème mascarpone vanillée :</div>
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<ul>
<li>125 g de mascarpone</li>
<li>30 cl de crème liquide 30 % de matière grasse</li>
<li>40 g de sucre glace</li>
<li>1 gousse de vanille ou une càc d'extrait de vanille</li>
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<u>Préparation :</u></div>
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Préchauffer le four à 180°</div>
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Mettre le bol pour la chantilly et les fouets du batteur au congélateur</div>
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<b>Préparation du roulé :</b></div>
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Clarifier les œufs</div>
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<a href="https://2.bp.blogspot.com/-g8AV9Njtggw/XCo4tAGECKI/AAAAAAAAAyw/KJW50ydXCO8qPRgctpCpn9auUSjc5rQrwCEwYBhgL/s1600/20181231_113255.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://2.bp.blogspot.com/-g8AV9Njtggw/XCo4tAGECKI/AAAAAAAAAyw/KJW50ydXCO8qPRgctpCpn9auUSjc5rQrwCEwYBhgL/s200/20181231_113255.jpg" width="150" /></a><br />
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Monter les blancs en neige avec une pincée de sel</div>
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<a href="https://2.bp.blogspot.com/-T9unGt0KhzY/XCo4uumJBpI/AAAAAAAAAy8/HPoieDS5dk0ehD62vfMOZsXujqAEjeSuQCEwYBhgL/s1600/20181231_114431.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://2.bp.blogspot.com/-T9unGt0KhzY/XCo4uumJBpI/AAAAAAAAAy8/HPoieDS5dk0ehD62vfMOZsXujqAEjeSuQCEwYBhgL/s200/20181231_114431.jpg" width="150" /></a><br />
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Faire blanchir les jaunes et le sucre</div>
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<a href="https://3.bp.blogspot.com/-QKwkHZlQcJs/XCo4vLV70yI/AAAAAAAAAy8/qudwPlQVa9wI9tNBV_94mYCpnyD9U6nnwCEwYBhgL/s1600/20181231_115027.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://3.bp.blogspot.com/-QKwkHZlQcJs/XCo4vLV70yI/AAAAAAAAAy8/qudwPlQVa9wI9tNBV_94mYCpnyD9U6nnwCEwYBhgL/s200/20181231_115027.jpg" width="150" /></a></div>
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Incorporer la farine tamisée, la maïzena et le cacao. Mélanger, puis incorporer les blancs en neige et mélanger délicatement à l'aide d'un maryse.</div>
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<a href="https://1.bp.blogspot.com/-wNSmZTs4WTI/XCo4vmfrX7I/AAAAAAAAAzI/ZD8gpPgh1O0tNiut3-jFfK1fXUYkrPiVQCEwYBhgL/s1600/20181231_120445.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-wNSmZTs4WTI/XCo4vmfrX7I/AAAAAAAAAzI/ZD8gpPgh1O0tNiut3-jFfK1fXUYkrPiVQCEwYBhgL/s200/20181231_120445.jpg" width="150" /></a></div>
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Étaler votre appareil sur un tapis en silicone graissé et mettre au four à 180° pendant 10 min.</div>
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<a href="https://2.bp.blogspot.com/-5xESA0ODMDg/XCo4yVq_ZzI/AAAAAAAAAy0/ARZk1sWfi0UuuIuSotHIQDxCFT6CygmZACEwYBhgL/s1600/20181231_122004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://2.bp.blogspot.com/-5xESA0ODMDg/XCo4yVq_ZzI/AAAAAAAAAy0/ARZk1sWfi0UuuIuSotHIQDxCFT6CygmZACEwYBhgL/s200/20181231_122004.jpg" width="200" /></a></div>
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<b>Préparation de la crème mascarpone vanillée :</b></div>
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Pendant la cuisson du roulé</div>
<a href="https://3.bp.blogspot.com/-IyMUdpJfYbM/XCo4whed6oI/AAAAAAAAAzE/dbLaIiNE4sYkNJeJFghjb0HDDzM2zqsQwCEwYBhgL/s1600/20181231_121545.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://4.bp.blogspot.com/-G4OWuuJsgcU/XCo4xt6cLOI/AAAAAAAAAy0/Ul2EMCuinEkT41mz0hHkFEMZ-kR2K5oWACEwYBhgL/s1600/20181231_121717.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
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<a href="https://4.bp.blogspot.com/-G4OWuuJsgcU/XCo4xt6cLOI/AAAAAAAAAy0/Ul2EMCuinEkT41mz0hHkFEMZ-kR2K5oWACEwYBhgL/s1600/20181231_121717.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://4.bp.blogspot.com/-G4OWuuJsgcU/XCo4xt6cLOI/AAAAAAAAAy0/Ul2EMCuinEkT41mz0hHkFEMZ-kR2K5oWACEwYBhgL/s200/20181231_121717.jpg" width="150" /></a><a href="https://2.bp.blogspot.com/-rVo5UQp8pUU/XCo4vj5MfAI/AAAAAAAAAyw/jEwo7QIG-gswljdyTH5Gm2aHXgjtrJ9RgCEwYBhgL/s1600/20181231_121155.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://2.bp.blogspot.com/-rVo5UQp8pUU/XCo4vj5MfAI/AAAAAAAAAyw/jEwo7QIG-gswljdyTH5Gm2aHXgjtrJ9RgCEwYBhgL/s200/20181231_121155.jpg" width="150" /></a><a href="https://3.bp.blogspot.com/-IyMUdpJfYbM/XCo4whed6oI/AAAAAAAAAzE/dbLaIiNE4sYkNJeJFghjb0HDDzM2zqsQwCEwYBhgL/s1600/20181231_121545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://3.bp.blogspot.com/-IyMUdpJfYbM/XCo4whed6oI/AAAAAAAAAzE/dbLaIiNE4sYkNJeJFghjb0HDDzM2zqsQwCEwYBhgL/s200/20181231_121545.jpg" width="150" /></a></div>
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Sortir le bol et les fouets du congélateur. Battre le mascarpone, la crème liquide, le sucre glace et les graines de vanille jusqu'à obtenir une crème chantilly assez dense. Réserver au frais.<br />
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Sortir le roulé du four, le déposer sur un torchon humide et le laisser refroidir.</div>
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A l'aide d'un pinceau, humidifier légèrement la génoise soit de sirop au rhum, soit de lait.</div>
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Étaler la crème mascarpone.</div>
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<a href="https://4.bp.blogspot.com/-NE8IWQMCk_w/XCo40M7a5cI/AAAAAAAAAzI/DmUryyCvgscFd1ikqQp15W_1jHwbEUmmACEwYBhgL/s1600/20181231_125659.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://4.bp.blogspot.com/-NE8IWQMCk_w/XCo40M7a5cI/AAAAAAAAAzI/DmUryyCvgscFd1ikqQp15W_1jHwbEUmmACEwYBhgL/s200/20181231_125659.jpg" width="150" /></a></div>
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Rouler la génoise, parsemer de sucre glace et parer les bords pour une finition nette.</div>
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Il ne reste plus qu'à déguster !</div>
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Pâtissez bien et bon bout d'an ! </div>
MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com1tag:blogger.com,1999:blog-9135017125056741651.post-3538617031598606582018-12-24T12:55:00.002+01:002018-12-24T12:55:33.458+01:00Gâteau sapin d'étoiles <span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Je vous souhaite un joyeux Noël 2018 ! Que cette fin d'année soit remplie de bonheur et de joie en compagnie de vos familles et de vos amis. Vous avez été encore plus nombreux à suivre mes pâtisseries cette année, et je vous en remercie vivement </span><span class="_5mfr" style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t4f/1/16/1f601.png"); background-repeat: no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😁</span></span><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">. Passez de bonnes fêtes sucrées et à très bientôt </span><span class="_5mfr" style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t88/1/16/1f385.png"); background-repeat: no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">🎅</span></span><br />
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MA DECO SUCREEhttp://www.blogger.com/profile/01392343688641959513noreply@blogger.com0