{"id":2511,"date":"2021-04-20T19:06:37","date_gmt":"2021-04-20T23:06:37","guid":{"rendered":"https:\/\/pierrejean.com\/atable\/?p=2511"},"modified":"2021-10-27T05:51:33","modified_gmt":"2021-10-27T09:51:33","slug":"biscuits-au-cafe","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/biscuits-au-cafe\/","title":{"rendered":"Biscuits au caf\u00e9"},"content":{"rendered":"\n<p>Ingr\u00e9dients<\/p>\n<ul>\n<li>80g de beurre<\/li>\n<li>60g de sucre glace<\/li>\n<li>1 blanc d\u2019\u0153uf<\/li>\n<li>5g de caf\u00e9 soluble<\/li>\n<li>15ml d\u2019eau<\/li>\n<li>165g de farine<\/li>\n<li>10g de lait en poudre<\/li>\n<li>10g de cacao en poudre<\/li>\n<li>1 pinc\u00e9e de sel<\/li>\n<li>Chocolat noir pour finition<\/li>\n<\/ul>\n<p>Recette<\/p>\n<ol>\n<li>beurre pomade<\/li>\n<li>ajouter le sucre glace pour obtenir une cr\u00e8me<\/li>\n<li>incorporer le blanc d&#8217;oeuf<\/li>\n<li>ajouter le caf\u00e9 dilu\u00e9 dans l&#8217;eau<\/li>\n<li>ajouter la farine, le lait en poudre, le cacao et le sel<\/li>\n<li>obtenir une p\u00e2te lisse<\/li>\n<li>faire un long rouleau<\/li>\n<li>couper en morceaux de 6g<\/li>\n<li>bouler<\/li>\n<li>allonger forme de grains de caf\u00e9<\/li>\n<li>faire la crevasse avec un cure-dent<\/li>\n<li>cuire 12 \u00e0 15 minutes \u00e0 160C<\/li>\n<li>laisser refroidir et tremper dans le chocolat fondu<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"394\" height=\"700\" data-attachment-id=\"2513\" data-permalink=\"https:\/\/pierrejean.com\/atable\/biscuits-au-cafe\/attachment\/1619030692816735\/\" data-orig-file=\"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2021\/04\/1619030692816735.png\" data-orig-size=\"450,800\" data-comments-opened=\"0\" 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