{"id":2663,"date":"2021-11-27T21:43:37","date_gmt":"2021-11-28T02:43:37","guid":{"rendered":"https:\/\/pierrejean.com\/atable\/?p=2663"},"modified":"2021-11-27T21:43:37","modified_gmt":"2021-11-28T02:43:37","slug":"brioches","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/brioches\/","title":{"rendered":"Brioches"},"content":{"rendered":"\n<h2 class=\"eplus-ntL4Pi wp-block-heading\">Ingr\u00e9dients<\/h2>\n\n\n\n<p class=\"eplus-sWbcTg\">500 g de farine<br>60 g de sucre<br>10 g de sel<br>20 g de levure fra\u00eeche<br>300 g d&#8217;\u0153ufs (6)<br>250 g de beurre<\/p>\n\n\n\n<h2 class=\"eplus-8hdaKN wp-block-heading\">Recette<\/h2>\n\n\n<ol class=\"eplus-DcF6E6 wp-block-list eplus-styles-uid-1989d5\"><li>mettre le sel, le sucre, la farine et la levure \u00e9miett\u00e9e.<\/li><li>Versez par-dessus les \u0153ufs battus.<ul><li>Astuce : pour faciliter l&#8217;incorporation des \u0153ufs, ajoutez du sel, qui fluidifiera la partie visqueuse du blanc<\/li><\/ul><\/li><li>cochet:4 min lent et 6 min rapide<\/li><li>Bassiner avec le beurre pour 6 minutes<ul><li>consistance souple, \u00e9lastique, non huileuse<\/li><\/ul><\/li><li>Pointage, \u00e0 couvert, en laissant reposer 1h \u00e0 25 \u00b0C.<ul><li>La p\u00e2te doit doubler de volume.<\/li><\/ul><\/li><li>Poser-la sur le plan de travail et \u00e9crasez avec la paume de la main.<\/li><li>Romper la p\u00e2te en l&#8217;\u00e9tirant sur le marbre.<\/li><li>Rabattre la p\u00e2te en replant les bords vers le centre.<\/li><li>Bouler la p\u00e2te. <\/li><li>Pointer \u00e0 nouveau en laissant reposer 1 h \u00e0 25 \u00b0C.<\/li><\/ol>\n\n\n<h2 class=\"eplus-bCptZh wp-block-heading\">Brioche Nanterre<\/h2>\n\n\n<ol class=\"eplus-clljYJ wp-block-list eplus-styles-uid-5137b5\"><li>couper 7 morceaux de 60g<\/li><li>bouler et laisser reposer 1 h<\/li><li>disposer en quinconce dans un moule<\/li><li>laisser lever 1h30-2h \u00e0 25C<\/li><li>dorer<\/li><li>cuire 30 minutes \u00e0 180C<\/li><\/ol>\n\n\n<h2 class=\"eplus-Kyvjvm wp-block-heading\">Brioche \u00e0 t\u00eate<\/h2>\n\n\n<ol class=\"eplus-7yPDm2 wp-block-list eplus-styles-uid-9d13a5\"><li>couper 2 morceaux de 300 g et 150g<\/li><li>bouler et laisser reposer 1 h au frais<\/li><li>faire une poire avec la petite boule et un doughnut avec la grosse<\/li><li>passer la queue de la poire dans le trou et le souder sous la grosse<\/li><li>disposer dans un moule<\/li><li>laisser lever 1h30-2h \u00e0 25C<\/li><li>dorer<\/li><li>cuire 30 minutes \u00e0 180C<\/li><\/ol>","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients 500 g de farine60 g de sucre10 g de sel20 g de levure fra\u00eeche300 g d&#8217;\u0153ufs (6)250 g de beurre Recette mettre le sel, le sucre, la farine et la levure \u00e9miett\u00e9e. Versez par-dessus les \u0153ufs battus. Astuce : pour faciliter l&#8217;incorporation des \u0153ufs,&nbsp;<a class=\"read-more\" href=\"https:\/\/pierrejean.com\/atable\/brioches\/\">&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":[174,168,169],"tags":[],"class_list":["post-2663","post","type-post","status-publish","format-standard","hentry","category-a-faire","category-boulangerie","category-recette"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/sbxdSo-brioches","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2663","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=2663"}],"version-history":[{"count":2,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2663\/revisions"}],"predecessor-version":[{"id":2669,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2663\/revisions\/2669"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=2663"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=2663"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=2663"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}