{"id":2665,"date":"2021-11-27T22:04:19","date_gmt":"2021-11-28T03:04:19","guid":{"rendered":"https:\/\/pierrejean.com\/atable\/?p=2665"},"modified":"2021-11-27T22:04:19","modified_gmt":"2021-11-28T03:04:19","slug":"pate-feuilletee-2","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/pate-feuilletee-2\/","title":{"rendered":"P\u00e2te feuillet\u00e9e"},"content":{"rendered":"\n<p class=\"eplus-EXF1To\"><\/p>\n\n\n\n<h2 class=\"eplus-vc2A3A wp-block-heading\">Ingr\u00e9dients<\/h2>\n\n\n<ul class=\"eplus-hcjWHc wp-block-list eplus-styles-uid-0487b7\"><li>5g de sel<\/li><li>125 g d&#8217;eau<\/li><li>250 g de farine<\/li><li>25 g de beurre fondu<\/li><li>200 g de beurre pour le tourage<\/li><\/ul>\n\n\n<h2 class=\"eplus-oRNrUP wp-block-heading\">Recette<\/h2>\n\n\n<ol class=\"eplus-kQth8T wp-block-list eplus-styles-uid-303650\"><li>M\u00e9langer tous les ingr\u00e9dients avec une corne<ul><li>ne pas travailler trop la p\u00e2te<\/li><\/ul><\/li><li>bouler<\/li><li>inciser avec un couteau en morpion<\/li><li>20 minutes au frigo<\/li><li>\u00e9taler le beurre 20&#215;20 ou 25&#215;25<\/li><li>ins\u00e9rer dans la pate pli\u00e9e en deux<\/li><li>\u00e9taler 25&#215;60<\/li><li>plier en 3 (tour simple)<\/li><li>\u00e9taler<\/li><li>2 e tour<\/li><li>30 minutes au frigo<\/li><li>2 autres tours<\/li><li>30 minutes au frigo avant utilisation<\/li><\/ol>","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients 5g de sel 125 g d&#8217;eau 250 g de farine 25 g de beurre fondu 200 g de beurre pour le tourage Recette M\u00e9langer tous les ingr\u00e9dients avec une corne ne pas travailler trop la p\u00e2te bouler inciser avec un couteau en morpion 20&nbsp;<a class=\"read-more\" href=\"https:\/\/pierrejean.com\/atable\/pate-feuilletee-2\/\">&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":[174,168,7,169],"tags":[],"class_list":["post-2665","post","type-post","status-publish","format-standard","hentry","category-a-faire","category-boulangerie","category-dessert","category-recette"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-GZ","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2665","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=2665"}],"version-history":[{"count":2,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2665\/revisions"}],"predecessor-version":[{"id":2963,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2665\/revisions\/2963"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=2665"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=2665"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=2665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}