{"id":2849,"date":"2022-08-13T17:41:46","date_gmt":"2022-08-13T21:41:46","guid":{"rendered":"https:\/\/pierrejean.com\/atable\/?p=2849"},"modified":"2022-08-13T17:41:46","modified_gmt":"2022-08-13T21:41:46","slug":"tuiles-au-fromage","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/tuiles-au-fromage\/","title":{"rendered":"Tuiles au fromage"},"content":{"rendered":"\n<h2 class=\"eplus-wrapper wp-block-heading\">INGR\u00c9DIENTS (15 TUILES)<\/h2>\n\n\n<ul class=\"eplus-wrapper wp-block-list eplus-styles-uid-9e701b\"><li class=\"\">2 blancs d\u2019\u0153ufs (70g)<\/li><li class=\"\">60 g de fromage (parmesan)<\/li><li class=\"\">60 g de beurre pommade<\/li><li class=\"\">60 g de farine<\/li><li class=\"\">Sel<\/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-18938f\"><li class=\"\">m\u00e9langer les blancs et la farine<\/li><li class=\"\">ajouter le beurre tr\u00e8s mou<\/li><li class=\"\">ajouter la sel et le fromage<\/li><li class=\"\">refroidir<\/li><li class=\"\">faire des tas avec une cuiller\u00e9e \u00e0 caf\u00e9 \u00e9taler\u00a0<\/li><\/ol>\n\n\n<p class=\" eplus-wrapper\">20 minutes au cong\u00e9lateur<\/p>\n\n\n\n<p class=\" eplus-wrapper\">Une demie cuill\u00e8re \u00e0 caf\u00e9 \u00e9tal\u00e9e, 13 minutes \u00e0 350 puis 2 minutes \u00e0 broil.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGR\u00c9DIENTS (15 TUILES) 2 blancs d\u2019\u0153ufs (70g) 60 g de fromage (parmesan) 60 g de beurre pommade 60 g de farine Sel RECETTE m\u00e9langer les blancs et la farine ajouter le beurre tr\u00e8s mou ajouter la sel et le fromage refroidir faire des tas avec&nbsp;<a class=\"read-more\" href=\"https:\/\/pierrejean.com\/atable\/tuiles-au-fromage\/\">&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":[168,169],"tags":[],"class_list":["post-2849","post","type-post","status-publish","format-standard","hentry","category-boulangerie","category-recette"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-JX","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2849","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=2849"}],"version-history":[{"count":1,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2849\/revisions"}],"predecessor-version":[{"id":2850,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2849\/revisions\/2850"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=2849"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=2849"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=2849"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}