{"id":2680,"date":"2021-12-03T21:43:21","date_gmt":"2021-12-04T02:43:21","guid":{"rendered":"https:\/\/pierrejean.com\/atable\/?p=2680"},"modified":"2021-12-03T21:43:21","modified_gmt":"2021-12-04T02:43:21","slug":"castagnacciu","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/castagnacciu\/","title":{"rendered":"CASTAGNACCI\u00dc"},"content":{"rendered":"\n<p class=\" eplus-wrapper\">POUR 8 PERS. \u2022 PR\u00c9PARATION 30 MIN \u2022 CUISSON 30 MIN<\/p>\n\n\n\n<h2 class=\"eplus-wrapper wp-block-heading\">Ingr\u00e9dients<\/h2>\n\n\n<ul class=\"eplus-wrapper wp-block-list eplus-styles-uid-a6625d\"><li>115 g de cr\u00e8me de marrons<\/li><li>3 \u0153ufs entiers + 2 jaunes<\/li><li>100 g de beurre demi-sel<\/li><li>90 g de farine de ch\u00e2taigne<\/li><li>50 g de sucre en poudre<\/li><li>300 g de sucre glace<\/li><li>5 marrons au naturel<\/li><li>50 g de pignons de pin<\/li><li>2 c. \u00e0 soupe de rhum brun<\/li><li>1\/2 sachet de levure chimique<\/li><\/ul>\n\n\n<h2 class=\"eplus-wrapper wp-block-heading\">Recette<\/h2>\n\n\n<ol class=\"eplus-wrapper wp-block-list eplus-styles-uid-bf6231\"><li>Dans une petite casserole faites fondre le beurre \u00e0 feu doux. <\/li><li>Dans le bol d&#8217;un robot, fouettez la cr\u00e8me de marrons avec les 2 jaunes d&#8217;\u0153ufs pour obtenir une p\u00e2te lisse. <\/li><li>Ajoutez peu \u00e0 peu en fouettant le beurre fondu, la farine tamis\u00e9e et la levure. <\/li><li>Quand la p\u00e2te est homog\u00e8ne, r\u00e9servez-la dans une jatte \u00e0 temp\u00e9rature ambiante<\/li><li>Posez un saladier r\u00e9sistant \u00e0 la chaleur sur une casserole d&#8217;eau \u00e0 peine fr\u00e9missante. Cassez les 3 \u0153ufs dans le saladier et fouettez avec le sucre en poudre pour faire monter le m\u00e9lange (au moins 3 min), puis versez dans le bol d&#8217;un robot et fouettez encore, jusqu&#8217;\u00e0 ce que le m\u00e9lange double de volume. <\/li><li>Incorporez-le \u00e0 la p\u00e2te aux marrons. <\/li><li>Pr\u00e9chauffez le four \u00e0 180 \u00b0C. <\/li><li>Tapissez de papier sulfuris\u00e9 le fond d&#8217; un moule rectangulaire<\/li><li>\u00c9miettez les marrons dedans. <\/li><li>Versez la p\u00e2te et enfournez pour 30 min<\/li><li>Faites torr\u00e9fier les pignons \u00e0 sec dans une po\u00eale<\/li><li>Dans un bol, m\u00e9langez le rhum, 2 c. \u00e0 soupe d&#8217;eau et le sucre glace. <\/li><li>Sortez le g\u00e2teau du four, laissez-le ti\u00e9dir, puis d\u00e9moulez-le. <\/li><li>Nappez le dessus de gla\u00e7age au rhum, lissez \u00e0 la spatule. <\/li><li>Parsemez de pignons et laissez le g\u00e2teau refroidir compl\u00e8tement avant de le d\u00e9guster \u00e0 temp\u00e9rature ambiante.<\/li><\/ol>","protected":false},"excerpt":{"rendered":"<p>POUR 8 PERS. \u2022 PR\u00c9PARATION 30 MIN \u2022 CUISSON 30 MIN Ingr\u00e9dients 115 g de cr\u00e8me de marrons 3 \u0153ufs entiers + 2 jaunes 100 g de beurre demi-sel 90 g de farine de ch\u00e2taigne 50 g de sucre en poudre 300 g de sucre&nbsp;<a class=\"read-more\" href=\"https:\/\/pierrejean.com\/atable\/castagnacciu\/\">&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":[174,173,7,169],"tags":[],"class_list":["post-2680","post","type-post","status-publish","format-standard","hentry","category-a-faire","category-biscuits","category-dessert","category-recette"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-He","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2680","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=2680"}],"version-history":[{"count":1,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2680\/revisions"}],"predecessor-version":[{"id":2681,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2680\/revisions\/2681"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=2680"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=2680"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=2680"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}