{"id":2604,"date":"2021-11-21T17:54:28","date_gmt":"2021-11-21T22:54:28","guid":{"rendered":"https:\/\/pierrejean.com\/atable\/?p=2604"},"modified":"2021-11-21T17:54:28","modified_gmt":"2021-11-21T22:54:28","slug":"couronne-chocolat-et-oranges-confites","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/couronne-chocolat-et-oranges-confites\/","title":{"rendered":"Couronne Chocolat et oranges confites"},"content":{"rendered":"\n\n\n<p>PR\u00c9PARATION: 30 MIN &#8211; REPOS: 12H<br>CUISSON : 2 H 40<\/p>\n\n\n\n<p>POUR 6-8 PERSONNES<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>oranges confits<ul><li>4 petites oranges bio<\/li><li>500 g de sucre<\/li><li>500 g d&#8217;eau<\/li><\/ul><\/li><li>Pour la couronne<ul><li>250 g de beurre demi-sel mou<\/li><li>240 g de farine<\/li><li>200 gde chocolat noir<\/li><li>225 g de sucre<\/li><li>6 \u0153ufs<\/li><li>75 gde cacao non sucr\u00e9 en poudre<\/li><li>1 sachet de levure<\/li><\/ul><\/li><li>Pour le gla\u00e7age<ul><li>150 g de beurre<\/li><li>150 g dechocolat noir<\/li><li>120 g de sucre glace<\/li><li>50 g de lait<\/li><\/ul><\/li><\/ul>\n\n\n\n\n\n<h2 class=\"wp-block-heading\">Recette<\/h2>\n\n\n\n<ol>\n<li>Oranges confites\n<ol>\n<li>Lavez et coupez les oranges en fines rondelles de 3 \u00e0 5 mm d&#8217;\u00e9paisseur<\/li>\n<li>Dans une casseroled&#8217;eau bouillante, fates blanchir les rondelles<\/li>\n<li>\u00c9gouttez-les.<\/li>\n<li>Dans une casserole, fa\u00eetesbouillir le sucre et l&#8217;eau<\/li>\n<li>Ajoutez les rondelles&#8217;orange et faites-les cuire 15 min \u00e0 petite \u00e9bullition<\/li>\n<li>Laissez compl\u00e8tement refroidir puis r\u00e9p\u00e9tez 5 fois cette op\u00e9ration sans vider le sirop (il doit en rester un peu \u00e0 la fin).<\/li>\n<li>Placez lestranches sur une grille pour qu&#8217;elles s&#8217;\u00e9gouttentet laissez-les s\u00e9cher jusqu&#8217;au lendemain \u00e0 temp\u00e9rature ambiante et sans les couvrir<\/li>\n<\/ol>\n<\/li>\n<li>G\u00e2teau\n<ol>\n<li>Pr\u00e9chauffez le four \u00e0 180 \u00b0C.<\/li>\n<li>Hachez le chocolat.<\/li>\n<li>Blanchir le sucre et les \u0153ufs (5 minutes)<\/li>\n<li>Ajouter le beurre ramolli en morceaux et fouettez pendant 2 min.<\/li>\n<li>Dans un bol, m\u00e9langez la farine,le cacao amer et la levure.<\/li>\n<li>Incorporez cette pr\u00e9paration \u00e0 l&#8217;aide d&#8217;une maryse puis ajoutez enfin le chocolat hach\u00e9.<\/li>\n<li>Versez la pr\u00e9paration dans un moule \u00e0 savarin de 24 cm pr\u00e9alablement beurr\u00e9.<\/li>\n<li>Enfournez pour 1 h, puis laissez refroidir sur une grille \u00e0 la sortie du four<\/li>\n<\/ol>\n<\/li>\n<li>Gla\u00e7age.\n<ol>\n<li>Faites fondre ensemble au bain-marie le beurre, le chocolat, le sucre glace et le lait.<\/li>\n<li>Laissez ti\u00e9dir pendant 5 min puis versez le gla\u00e7age sur l&#8217;ensemble du g\u00e2teau refroidi et d\u00e9moul\u00e9.<\/li>\n<li>R\u00e9partissez les rondelles d&#8217;orange confits et r\u00e9servez jusqu&#8217;au moment de servir.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n\n\n","protected":false},"excerpt":{"rendered":"<p>PR\u00c9PARATION: 30 MIN &#8211; REPOS: 12HCUISSON : 2 H 40 POUR 6-8 PERSONNES Ingr\u00e9dients oranges confits 4 petites oranges bio 500 g de sucre 500 g d&#8217;eau Pour la couronne 250 g de beurre demi-sel mou 240 g de farine 200 gde chocolat noir 225&nbsp;<a class=\"read-more\" href=\"https:\/\/pierrejean.com\/atable\/couronne-chocolat-et-oranges-confites\/\">&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":[174,7,169],"tags":[],"class_list":["post-2604","post","type-post","status-publish","format-standard","hentry","category-a-faire","category-dessert","category-recette"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-G0","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2604","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=2604"}],"version-history":[{"count":1,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2604\/revisions"}],"predecessor-version":[{"id":2605,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2604\/revisions\/2605"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=2604"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=2604"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=2604"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}