{"id":2745,"date":"2022-01-07T20:38:22","date_gmt":"2022-01-08T01:38:22","guid":{"rendered":"https:\/\/pierrejean.com\/atable\/?p=2745"},"modified":"2023-01-14T15:45:55","modified_gmt":"2023-01-14T20:45:55","slug":"galette-a-la-frangipane","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/galette-a-la-frangipane\/","title":{"rendered":"Galette \u00e0 la frangipane"},"content":{"rendered":"\n<h2 class=\"eplus-wrapper wp-block-heading\">Les ingr\u00e9dients: <\/h2>\n\n\n\n<h3 class=\"eplus-wrapper wp-block-heading\">Pour la p\u00e2te feuillet\u00e9e invers\u00e9e: <\/h3>\n\n\n<ul class=\"eplus-wrapper wp-block-list eplus-styles-uid-3c591e\">\n<li class=\" eplus-wrapper\">LE BEURRE MANI\u00c9:<ul class=\"eplus-wrapper wp-block-list eplus-styles-uid-ddc7de\">\n<li class=\" eplus-wrapper\">180 g de beurre doux <\/li>\n\n\n\n<li class=\" eplus-wrapper\">75 g de farine T45 <\/li>\n<\/ul><\/li>\n\n\n\n<li class=\" eplus-wrapper\">LA D\u00c9TREMPE:<ul class=\"eplus-wrapper wp-block-list eplus-styles-uid-aac45a\">\n<li class=\" eplus-wrapper\">225 g de farine T55 <\/li>\n\n\n\n<li class=\" eplus-wrapper\">7 g de sel <\/li>\n\n\n\n<li class=\" eplus-wrapper\">10 cl d&#8217;eau <\/li>\n\n\n\n<li class=\" eplus-wrapper\">30 g de beurre doux <\/li>\n<\/ul><\/li>\n<\/ul>\n\n\n<h3 class=\"eplus-wrapper wp-block-heading\">Pour la frangipane: <\/h3>\n\n\n<ul class=\"eplus-wrapper wp-block-list eplus-styles-uid-da6985\">\n<li class=\" eplus-wrapper\">LA CR\u00c8ME P\u00c2TISSI\u00c8RE:<ul class=\"eplus-wrapper wp-block-list eplus-styles-uid-4077dc\">\n<li class=\" eplus-wrapper\">100 g de lait <\/li>\n\n\n\n<li class=\" eplus-wrapper\">1 jaune <\/li>\n\n\n\n<li class=\" eplus-wrapper\">15 g de sucre en poudre <\/li>\n\n\n\n<li class=\" eplus-wrapper\">10 g de ma\u00efzena <\/li>\n\n\n\n<li class=\" eplus-wrapper\">1 cc de vanille <\/li>\n<\/ul><\/li>\n\n\n\n<li class=\" eplus-wrapper\">LA CR\u00c8ME D&#8217;AMANDE:<ul class=\"eplus-wrapper wp-block-list eplus-styles-uid-46ec9c\">\n<li class=\" eplus-wrapper\">1 oeuf entier <\/li>\n\n\n\n<li class=\" eplus-wrapper\">65 g de beurre doux pommade <\/li>\n\n\n\n<li class=\" eplus-wrapper\">65 g de sucre en poudre <\/li>\n\n\n\n<li class=\" eplus-wrapper\">65 g de poudre d&#8217;amande <\/li>\n\n\n\n<li class=\" eplus-wrapper\">1 cc de vanille ou de l&#8217;ar\u00f4me de votre choix<\/li>\n<\/ul><\/li>\n<\/ul>\n\n\n<p class=\" eplus-wrapper\">Recette<\/p>\n\n\n<ol class=\"eplus-wrapper wp-block-list eplus-styles-uid-526c49\">\n<li class=\" eplus-wrapper\">faire le beurre mani\u00e9 au robot<ol class=\"eplus-wrapper wp-block-list eplus-styles-uid-475a55\">\n<li class=\" eplus-wrapper\">former en rectangle 10&#215;15<\/li>\n\n\n\n<li class=\" eplus-wrapper\">mettre au frigo pour 30 minutes<\/li>\n<\/ol><\/li>\n\n\n\n<li class=\" eplus-wrapper\">faire la d\u00e9trempe<ol class=\"eplus-wrapper wp-block-list eplus-styles-uid-aa7647\">\n<li class=\" eplus-wrapper\">ajouter le sel, l&#8217;eau, la farine et le beurre<\/li>\n\n\n\n<li class=\" eplus-wrapper\">former et mettre au frigo pour 30 minutes minimum<\/li>\n<\/ol><\/li>\n\n\n\n<li class=\" eplus-wrapper\">\u00e9taler le beurre mani\u00e9 en farinant bien<\/li>\n\n\n\n<li class=\" eplus-wrapper\">ajouter la d\u00e9trempe en rabat simple (au milieu et rabattre les 2 c\u00f4t\u00e9s vers le centre)<\/li>\n\n\n\n<li class=\" eplus-wrapper\">\u00e9taler pour un premier tour double<\/li>\n\n\n\n<li class=\" eplus-wrapper\">30 minutes<\/li>\n\n\n\n<li class=\" eplus-wrapper\">autre tour double<\/li>\n\n\n\n<li class=\" eplus-wrapper\">30 minutes<\/li>\n\n\n\n<li class=\" eplus-wrapper\">un tour simple<\/li>\n\n\n\n<li class=\" eplus-wrapper\">30 minutes au frigo<\/li>\n\n\n\n<li class=\" eplus-wrapper\">couper 2 disques<\/li>\n\n\n\n<li class=\" eplus-wrapper\">mouiller le bord avec de l&#8217;eau<\/li>\n\n\n\n<li class=\" eplus-wrapper\">\u00e9taler la frangipane<\/li>\n\n\n\n<li class=\" eplus-wrapper\">mettre le dessus presser doucement<\/li>\n\n\n\n<li class=\" eplus-wrapper\">retourner<\/li>\n\n\n\n<li class=\" eplus-wrapper\">dorer jaune additionn\u00e9 de cr\u00e8me 35% (par de jaune sur les bords)<\/li>\n\n\n\n<li class=\" eplus-wrapper\">30 minutes<\/li>\n\n\n\n<li class=\" eplus-wrapper\">dorer une deuxi\u00e8me fois<\/li>\n\n\n\n<li class=\" eplus-wrapper\">d\u00e9corer et faire des trous avec un pic \u00e0 brochette (1 au milieu 6 au tour)<\/li>\n\n\n\n<li class=\" eplus-wrapper\">45 minutes \u00e0 180<\/li>\n\n\n\n<li class=\" eplus-wrapper\"><\/li>\n<\/ol>\n\n<ol class=\"eplus-wrapper wp-block-list eplus-styles-uid-55baa0\">\n<li class=\" eplus-wrapper\">faire chauffer le lait et la vanille<\/li>\n\n\n\n<li class=\" eplus-wrapper\">blanchir le jaune avec le sucre et la ma\u00efzena<\/li>\n\n\n\n<li class=\" eplus-wrapper\">ajouter un tiers du lait chaud<\/li>\n\n\n\n<li class=\" eplus-wrapper\">remettre \u00e0 feu doux<\/li>\n\n\n\n<li class=\" eplus-wrapper\">sortir et r\u00e9frig\u00e9rer<\/li>\n<\/ol>\n\n<ol class=\"eplus-wrapper wp-block-list eplus-styles-uid-fdbc02\">\n<li class=\" eplus-wrapper\">beurre et sucre pour obtenir un pommade<\/li>\n\n\n\n<li class=\" eplus-wrapper\">ajouter l&#8217;oeuf<\/li>\n\n\n\n<li class=\" eplus-wrapper\">ajouter la vanille<\/li>\n\n\n\n<li class=\" eplus-wrapper\">ajouter la poudre d&#8217;amande<\/li>\n\n\n\n<li class=\" eplus-wrapper\">une fois bien homog\u00e8ne ajouter la cr\u00e8me patissi\u00e8re<\/li>\n\n\n\n<li class=\" eplus-wrapper\">r\u00e9frig\u00e9rer<\/li>\n<\/ol>\n\n\n<p class=\" eplus-wrapper\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Les ingr\u00e9dients: Pour la p\u00e2te feuillet\u00e9e invers\u00e9e: Pour la frangipane: Recette<\/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":[174,168,7,169,8],"tags":[],"class_list":["post-2745","post","type-post","status-publish","format-standard","hentry","category-a-faire","category-boulangerie","category-dessert","category-recette","category-traditionnel"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-Ih","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2745","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=2745"}],"version-history":[{"count":4,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2745\/revisions"}],"predecessor-version":[{"id":2964,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2745\/revisions\/2964"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=2745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=2745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=2745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}