{"id":2571,"date":"2021-11-07T04:30:27","date_gmt":"2021-11-07T09:30:27","guid":{"rendered":"https:\/\/pierrejean.com\/atable\/?p=2571"},"modified":"2021-11-07T04:30:27","modified_gmt":"2021-11-07T09:30:27","slug":"nids-chocolat-au-caramel-sale","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/nids-chocolat-au-caramel-sale\/","title":{"rendered":"Nids chocolat au caramel sal\u00e9"},"content":{"rendered":"\n<h2>Nids chocolat au caramel sal\u00e9<br \/>Ingr\u00e9dients<\/h2>\n\n\n\n<h4 class=\"wp-block-heading\">POUR 28 PI\u00c8CES<br>PR\u00c9PARATION 30 MIN<br>ATTENTE 1 H<br>CUISSON 10 MIN<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>180 g de beurre de cacahu\u00e8te sans morceauxal gros \u0153uf<\/li><li>115 g de beurre \u00ab160 g de farine<\/li><li>70 g de sucre roux<\/li><li>100 g de sucre cristallis\u00e9<\/li><li>1 cuil. \u00e0 caf\u00e9 de vanille liquide<\/li><li>25 g de cacao<\/li><li>1\/2 sachet de levure<\/li><li>1 pot de caramel au beurre sal\u00e9 (rayon p\u00e2tes \u00e0 tartiner)<\/li><li>sel.<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9paration<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>Battez le beurre en cr\u00e8me au robot. Ajoutez les sucres et la vanille puis fouettez en pr\u00e9paration l\u00e9g\u00e8re. Incorporez le beurre de cacahu\u00e8te et l\u2019\u0153uf.<\/li><li>M\u00e9langez la farine dans un saladier avec le cacao, la levure et une bonne pinc\u00e9e de sel. Incorporez \u00e0 la pr\u00e9paration pr\u00e9c\u00e9dente au robot.<\/li><li>R\u00e9servez 1 h au frais.<\/li><li>Pr\u00e9chauffez le four \u00e0 190 \u00b0C.<\/li><li>Tapissez 2 plaques de papier cuisson. Fa\u00e7onnez la p\u00e2te froide en 28 billes et disposez-les bien espac\u00e9es (5 cm) sur les plaques.<\/li><li>Enfournez 8 \u00e0 10 min. Appuyez \u00e0 la sortie du four au centre de chaque biscuit avec une cuill\u00e8re \u00e0 caf\u00e9 pour former un creux.<\/li><li>Laissez refroidir.<\/li><li>\u00c0 l\u2019aide d&#8217;une poche \u00e0 douille cannel\u00e9e, garnissez les nids d\u2019une rosette de caramel. Rangez dans des caissettes et gardez au sec.<\/li><\/ol>\n\n\n","protected":false},"excerpt":{"rendered":"<p>POUR 28 PI\u00c8CESPR\u00c9PARATION 30 MINATTENTE 1 HCUISSON 10 MIN 180 g de beurre de cacahu\u00e8te sans morceauxal gros \u0153uf 115 g de beurre \u00ab160 g de farine 70 g de sucre roux 100 g de sucre cristallis\u00e9 1 cuil. \u00e0 caf\u00e9 de vanille liquide 25&nbsp;<a class=\"read-more\" href=\"https:\/\/pierrejean.com\/atable\/nids-chocolat-au-caramel-sale\/\">&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":[174,173,176],"tags":[],"class_list":["post-2571","post","type-post","status-publish","format-standard","hentry","category-a-faire","category-biscuits","category-petits-gouters"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-Ft","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2571","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=2571"}],"version-history":[{"count":1,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2571\/revisions"}],"predecessor-version":[{"id":2572,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2571\/revisions\/2572"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=2571"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=2571"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=2571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}