{"id":2290,"date":"2020-11-01T16:56:43","date_gmt":"2020-11-01T21:56:43","guid":{"rendered":"https:\/\/pierrejean.com\/atable\/?p=2290"},"modified":"2020-12-29T14:44:58","modified_gmt":"2020-12-29T19:44:58","slug":"galette-des-rois","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/galette-des-rois\/","title":{"rendered":"Galette des rois"},"content":{"rendered":"\n<div class=\"ERSIngredientsHeader ERSHeading\">Ingredients<\/div>\n<ul>\n<li class=\"ingredient\">P\u00e2te feuillet\u00e9 Escargot ou p\u00e2te feuillet\u00e9 classique ou 2 p\u00e2te feuillet\u00e9 du commerce<\/li>\n<\/ul>\n<div class=\"ERSSectionHead\">Frangipane :<\/div>\n<ul>\n<li class=\"ingredient\">100g de beurre<\/li>\n<li class=\"ingredient\">100g de sucre<\/li>\n<li class=\"ingredient\">100g de poudre d&#8217;amande<\/li>\n<li class=\"ingredient\">100g d&#8217;oeuf entier<\/li>\n<li class=\"ingredient\">1 gousse de vanille en extraire les graines ou extrait de vanille comme c&#8217;est mon cas<\/li>\n<\/ul>\n<div class=\"ERSSectionHead\">La dorure :<\/div>\n<ul>\n<li class=\"ingredient\">1 oeuf<\/li>\n<li class=\"ingredient\">1 stick de caf\u00e9 soluble<\/li>\n<li class=\"ingredient\">1 c-a-soupe d\u2019eau<\/li>\n<\/ul>\n<div class=\"ERSSectionHead\">sirop :<\/div>\n<ul>\n<li class=\"ingredient\">50 g de sucre<\/li>\n<li class=\"ingredient\">3 c-a-soupe d\u2019eau<\/li>\n<\/ul>\n<div class=\"ERSSectionHead\">Pr\u00e9paration de la Cr\u00e8me d&#8217;amande :<\/div>\n<ol>\n<li class=\"instruction\">Verser le beurre ramolli et le sucre en poudre dans un cul de poule.<\/li>\n<li class=\"instruction\">Blanchir au fouet ces deux ingr\u00e9dients jusqu&#8217;\u00e0 obtenir un m\u00e9lange cr\u00e9meux et homog\u00e8ne. Ajouter les \u0153ufs, la poudre d&#8217;amandes et le parfum choisi (extrait de vanille pour moi).<\/li>\n<li class=\"instruction\">Pr\u00e9chauffer le four a 180 C (350 F).<\/li>\n<li class=\"instruction\">D\u00e9couper des disques de p\u00e2te feuillet\u00e9e de 22 cm de diam\u00e8tre et environ 3 \u00e0 4 mm d&#8217;\u00e9paisseur.<\/li>\n<li class=\"instruction\">Placer la p\u00e2te d&#8217;amande dans une poche a douille et en commen\u00e7ant par le centre garnir le cercle de p\u00e2te feuillet\u00e9 (laisser une marge de 3 cm du bord).<\/li>\n<li class=\"instruction\">Humidifier les bord de la p\u00e2te feuillet\u00e9 autour de la frangipane.<\/li>\n<li class=\"instruction\">D\u00e9poser d\u00e9licatement le second cercle de p\u00e2te feuillet\u00e9 sur le 1 er en adh\u00e9rant bien les deux p\u00e2te afin d\u2019\u00e9viter de laisser des bulles d&#8217;air entre les deux p\u00e2tes.<\/li>\n<li class=\"instruction\">Enfin appuyer sur tout le contour de la p\u00e2te et realiser des entailles sur tout le pourtour.<\/li>\n<li class=\"instruction\">Badigeonner d&#8217;un m\u00e9lange d&#8217;oeuf et caf\u00e9, placer au frais durant 15 minutes.<\/li>\n<li class=\"instruction\">Badigeonner une seconde fois la galette et realiser des dessins au go\u00fbt de chacun.<\/li>\n<li class=\"instruction\">Piquer 4 a 5 fois la surface en \u00e9vitant le centre pour laisser \u00e9chapper la vapeur.<\/li>\n<li class=\"instruction\">Enfourner pour environ 45 min en v\u00e9rifiant la cuisson en soulevant la galette.<\/li>\n<\/ol>\n<div class=\"ERSSectionHead\">Pendant ce temps preparer le sirop afin qu&#8217;il refroidisse :<\/div>\n<ol>\n<li class=\"instruction\">Verser le sucre et l&#8217;eau dans une casserole et cuire quelques minutes.<\/li>\n<li class=\"instruction\">A la sortie du four badigeonner la galette des rois de sirop froid (pas chaud) et laisser refroidir sur une grille.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-embed-wordpress wp-block-embed is-type-wp-embed is-provider-le-blog-cuisine-de-samar\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"wx3g0qYntm\"><a href=\"https:\/\/www.mesinspirationsculinaires.com\/article-recette-galette-des-rois-a-la-frangipane.html\">recette galette des rois \u00e0 la frangipane<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" title=\"\u00ab\u00a0recette galette des rois \u00e0 la frangipane\u00a0\u00bb &#8212; Le Blog cuisine de Samar\" src=\"https:\/\/www.mesinspirationsculinaires.com\/article-recette-galette-des-rois-a-la-frangipane.html\/embed#?secret=wx3g0qYntm\" data-secret=\"wx3g0qYntm\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n\n\n","protected":false},"excerpt":{"rendered":"","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":[168,169],"tags":[],"class_list":["post-2290","post","type-post","status-publish","format-standard","hentry","category-boulangerie","category-recette"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-AW","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2290","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=2290"}],"version-history":[{"count":3,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2290\/revisions"}],"predecessor-version":[{"id":2345,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2290\/revisions\/2345"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=2290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=2290"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=2290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}