{"id":1649,"date":"2019-12-14T22:59:39","date_gmt":"2019-12-15T03:59:39","guid":{"rendered":"https:\/\/pierrejean.com\/?p=1649"},"modified":"2020-03-14T07:32:08","modified_gmt":"2020-03-14T11:32:08","slug":"creme-patissiere","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/creme-patissiere\/","title":{"rendered":"Cr\u00e8me p\u00e2tissi\u00e8re"},"content":{"rendered":"\n<h2>Ingr\u00e9dients:<\/h2>\n<ul>\n<li>1\/2 litre de lait<\/li>\n<li>100g de sucre<\/li>\n<li>5 jaunes d&#8217;oeuf<\/li>\n<li>60g de f\u00e9cule de ma\u00efs<\/li>\n<li>extrait de vanille<\/li>\n<\/ul>\n\n\n\n<p><strong>Recette<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>amener \u00e0 \u00e9bullition le lait avec la vanille<\/li><li>dans un bol, faire mousser les jaunes et le sucre<\/li><li>ajouter la f\u00e9cule de ma\u00efs petit \u00e0 petit pour \u00e9viter les grumeaux<\/li><li>verser la moiti\u00e9 du lait chaud sur la pr\u00e9paration<\/li><li>m\u00e9langer puis remettre dans la casserole, faire \u00e9paissir<\/li><li>mettre dans un bol avec un film pour \u00e9viter la formation d&#8217;une croute<\/li><\/ol>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette amener \u00e0 \u00e9bullition le lait avec la vanille dans un bol, faire mousser les jaunes et le sucre ajouter la f\u00e9cule de ma\u00efs petit \u00e0 petit pour \u00e9viter les grumeaux verser la moiti\u00e9 du lait chaud sur la pr\u00e9paration m\u00e9langer puis remettre dans la&nbsp;<a class=\"read-more\" href=\"https:\/\/pierrejean.com\/atable\/creme-patissiere\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"editor_plus_copied_stylings":"{}","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[7,169],"tags":[],"class_list":["post-1649","post","type-post","status-publish","format-standard","hentry","category-dessert","category-recette"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-qB","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/1649","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/comments?post=1649"}],"version-history":[{"count":1,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/1649\/revisions"}],"predecessor-version":[{"id":1650,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/1649\/revisions\/1650"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=1649"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=1649"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=1649"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}