{"id":2760,"date":"2022-01-19T12:58:41","date_gmt":"2022-01-19T17:58:41","guid":{"rendered":"https:\/\/pierrejean.com\/atable\/?p=2760"},"modified":"2022-01-19T15:23:12","modified_gmt":"2022-01-19T20:23:12","slug":"glucose","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/glucose\/","title":{"rendered":"Glucose"},"content":{"rendered":"\n<p class=\" eplus-wrapper\">Le sirop de glucose est une pr\u00e9paration \u00e0 base de sucre et d\u2019eau utilis\u00e9e dans la confection des glaces ou encore des caramels. C\u2019est une sorte de p\u00e2te transparente qui permet de ramollir le sucre, on peut lui donner la forme que l\u2019on souhaite en le chauffant. Gr\u00e2ce \u00e0 sa texture, il est possible de r\u00e9aliser des d\u00e9corations pour des desserts.<\/p>\n\n\n\n<h2 class=\"eplus-wrapper wp-block-heading\">INGR\u00c9DIENTS :&nbsp;<\/h2>\n\n\n<ul class=\"eplus-wrapper wp-block-list eplus-styles-uid-d5d2e9\"><li>120 g de sucre en poudre fin\u00a0<\/li><li>30 ml d&#8217;eau froide<\/li><\/ul>\n\n\n<h2 class=\"eplus-wrapper wp-block-heading\">PR\u00c9PARATION :<\/h2>\n\n\n<ol class=\"eplus-wrapper wp-block-list eplus-styles-uid-c1a193\"><li>Dans une casserole, disposez tous les ingr\u00e9dients et mettez sur feu tr\u00e8s doux pendant 5 \u00e0 7 min.<\/li><li>Le sirop est pr\u00eat !<\/li><\/ol>\n\n\n<p class=\" eplus-wrapper\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le sirop de glucose est une pr\u00e9paration \u00e0 base de sucre et d\u2019eau utilis\u00e9e dans la confection des glaces ou encore des caramels. C\u2019est une sorte de p\u00e2te transparente qui permet de ramollir le sucre, on peut lui donner la forme que l\u2019on souhaite en&nbsp;<a class=\"read-more\" href=\"https:\/\/pierrejean.com\/atable\/glucose\/\">&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":[7,176,169],"tags":[],"class_list":["post-2760","post","type-post","status-publish","format-standard","hentry","category-dessert","category-petits-gouters","category-recette"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/sbxdSo-glucose","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2760","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=2760"}],"version-history":[{"count":2,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2760\/revisions"}],"predecessor-version":[{"id":2762,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2760\/revisions\/2762"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=2760"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=2760"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=2760"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}