{"id":2977,"date":"2023-02-08T18:13:01","date_gmt":"2023-02-08T23:13:01","guid":{"rendered":"https:\/\/pierrejean.com\/atable\/?p=2977"},"modified":"2023-02-16T10:26:24","modified_gmt":"2023-02-16T15:26:24","slug":"mi-cuits-a-la-poudre-damande","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/mi-cuits-a-la-poudre-damande\/","title":{"rendered":"Mi-cuits \u00e0 la poudre d’amande"},"content":{"rendered":"
\"\"<\/figure><\/div>\n\n\n

Ingr\u00e9dients<\/h2>\n\n\n
    \n
  • 75 g de sucre<\/li>\n\n\n\n
  • 55 g de poudre d’amande<\/li>\n\n\n\n
  • 100 g de chocolat<\/li>\n\n\n\n
  • 50 g de beurre<\/li>\n\n\n\n
  • 4 oeufs<\/li>\n<\/ul>\n\n\n

    Recette<\/h2>\n\n\n
      \n
    1. Pr\u00e9chauffez le four \u00e0 210 C (thermostat 7). <\/li>\n\n\n\n
    2. Dans un saladier, fouettez les \u0153ufs avec les sucre jusqu’\u00e0 blanchiment.<\/li>\n\n\n\n
    3. Ajoutez la poudre d’amandes vers\u00e9e en pluie, sans cesser de fouetter, jusqu’\u00e0 obtention d’une p\u00e2te homog\u00e8ne.<\/li>\n\n\n\n
    4. Faire fondre le chocolat avec le beurre au bain-marie.<\/li>\n\n\n\n
    5. Ajoutez le chocolat fondu aux oeufs<\/li>\n\n\n\n
    6. Beurrez et farinez 4 moules de 8 \u00e0 10 cm de diam\u00e8tre. R\u00e9partissez y la pr\u00e9paration pr\u00e9c\u00e9dente. <\/li>\n\n\n\n
    7. Enfournez pour 8 min (pour un c\u0153ur l\u00e9g\u00e8rement moins coulant, prolongez leur cuisson de 1 min)<\/li>\n\n\n\n
    8. Sortez les moules du four. Laissez les ti\u00e9dir, puis d\u00e9moulez d\u00e9licatement les mi-cuits. Servez-les ti\u00e8des.<\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"

      Ingr\u00e9dients Recette<\/p>\n","protected":false},"author":1,"featured_media":2978,"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":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[173,168,7,176,169],"tags":[],"class_list":["post-2977","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-biscuits","category-boulangerie","category-dessert","category-petits-gouters","category-recette"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2023\/02\/IMG_7083.jpeg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-M1","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2977","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=2977"}],"version-history":[{"count":5,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2977\/revisions"}],"predecessor-version":[{"id":3002,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2977\/revisions\/3002"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media\/2978"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=2977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=2977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=2977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}