tag:blogger.com,1999:blog-10067697203148255522024-03-04T21:38:54.960-08:00Amélie CuisineCompartiendo Recettes & HappinessAnonymoushttp://www.blogger.com/profile/06773548861775118298noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-1006769720314825552.post-85986888751793135902014-11-04T14:27:00.000-08:002014-11-04T14:47:36.729-08:00Cake glacé à l'orange & fève de tonka<div style="text-align: justify;">
<span style="color: #999999; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><a href="http://lacuisineamelie.blogspot.com/2014/11/cake-de-naranja-haba-tonka.html" target="_blank">ESPAÑOL</a></span><br />
<span style="color: #999999; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #999999; font-family: Georgia, Times New Roman, serif;">Je vous présente mon cake à l'orange. J'ai un penchant pour le citron mais j'ai eu envie de changer d'agrume pour voir la différence et j'y ai ajouté de la fève tonka pour "le fun"! Ne lésinez pas sur cette petite pépite aux arômes de vanille et de racines au caramel (c'est mon interprétation :) ), elle risque d'être absente si vous en mettez trop peu.<br /><br />Ce cake est un délice, il est tellement fin, quelle texture en bouche...! et ce fin glaçage à l'orange...huuummmm!</span><br />
<span style="color: #999999; font-family: Georgia, Times New Roman, serif;">Je vous laisse la recette très inspirée par notre cher</span><span style="color: #999999; font-family: Georgia, 'Times New Roman', serif;"> </span><a href="http://www.lacuisinedebernard.com/2013/10/le-cake-ultime-au-citron.html" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank">Bernard</a><span style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">.</span><br />
<span style="color: #999999; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Essayez-le, il en vaut vraiment la peine :)</span><br />
<span style="color: #999999; font-family: Georgia, 'Times New Roman', serif;"><br /></span><span style="color: #999999; font-family: Georgia, 'Times New Roman', serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBkQhBbEz6f_e6R7St07yUAr4MigIPRKayF-7XrkILPPae0GdB6RAPCZd-IrTO8oveqycu4kW-NLZml9QVqidCwq4hqMmGZDU_1EPOHuH41N3zi1fHQqvOX2ylBXibIRLKB62yIExfUNq/s1600/P6130035.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBkQhBbEz6f_e6R7St07yUAr4MigIPRKayF-7XrkILPPae0GdB6RAPCZd-IrTO8oveqycu4kW-NLZml9QVqidCwq4hqMmGZDU_1EPOHuH41N3zi1fHQqvOX2ylBXibIRLKB62yIExfUNq/s1600/P6130035.JPG" height="400" width="303" /></a><span style="color: #999999; font-family: Georgia, 'Times New Roman', serif;"><b>Ingrédients</b> (pour un cake de 16 x 8 cm)*</span></div>
<div style="text-align: justify;">
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>Cake</i>:</span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">. 200 g de </span></span></span><span style="color: #999999; font-family: Georgia, Times New Roman, serif;">sucre</span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">. 120g de beurre fondu</span></span></span></div>
<div style="text-align: justify;">
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">. le zest d'une orange</span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #999999;">. 165g d’œuf (+/- 3 œufs moyens)</span></span></span><br />
<span style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">. 150g de farine</span></div>
<div style="text-align: justify;">
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">. 80g de jus d'orange</span></span></span></div>
<div style="text-align: justify;">
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">. 1/2 cc de levure</span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">. 1/2 ou 1 fève de tonka râpée (facultatif) </span></span></span><br />
<i style="background-color: white; color: #999999; font-family: Georgia, 'Times New Roman', serif;"><br /></i><i style="background-color: white; color: #999999; font-family: Georgia, 'Times New Roman', serif;">Glaseado</i><span style="background-color: white; color: #999999; font-family: Georgia, 'Times New Roman', serif; font-size: 1rem;">:</span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">. 25g de jus d'orange</span></span></span><br />
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">. 130g de </span></span></span><span style="color: #999999; font-family: Georgia, Times New Roman, serif;">sucre glace<br /><span style="font-size: x-small;"><br />* Si vous le faites dans un moule plus grand je vous recommande de doubler la recette, mais toujours remplir au 3/4.</span></span><br />
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<h4 style="text-align: justify;">
<span style="color: #999999;"><span style="font-family: Georgia,"Times New Roman",serif;">Préparation:</span></span></h4>
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<br /></div>
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<span style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">. Préchauffez le four à 170ºC </span><br />
<span style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">. </span><span style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Faire fondre le beurre et avec une cuillère en bois le mélanger dans un bol avec la sucre et le zeste d'orange. (il est important de ne pas faire blanchir le beurre et le sucre, juste mélanger, sinon la texture ne sera pas la même).</span><br />
<span style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">. Ajoutez les œufs battus un peu à la fois.</span><br />
<span style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">. Ajoutez la farine et la levure.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #999999;">. Et finalement le jus d'orange et la fève râpée.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #999999;"><br /></span></span><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #999999;">. Versez dans le moule beurré au préalable. Enfournez</span></span><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #999999;"> 30-40 mn (avec mon four je dois le cuire un peu plus longtemps) Le<i> </i>cake doit être légèrement doré, il est important qu'il n'est pas de bosse. le but est qu'il soit le plus plat possible. (Bernard a réussi, mais je le soupçonne d'avoir coupé son cake au niveau de la base, le coquin...! ou alors il est vachement fort!).</span></span><br />
<span style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">. Comme toujours, vérifier la cuisson à l'aide d'une pique en bois ou un couteau, ils doivent ressortir propres et secs.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDJ8pswOnKJ12ZxHtrQa2U4yip8B5M5REVVmeEdG1axmdsYMVpE5ooXMqP-6rlbdvxQUvQ5xN3Rqg5BEKCJPYlxm_hCNXxwVYYj-FoXemUb5TO2RaJXVONYkcOS8n1NJfzP9I9PQBlfbjS/s1600/P6130032.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDJ8pswOnKJ12ZxHtrQa2U4yip8B5M5REVVmeEdG1axmdsYMVpE5ooXMqP-6rlbdvxQUvQ5xN3Rqg5BEKCJPYlxm_hCNXxwVYYj-FoXemUb5TO2RaJXVONYkcOS8n1NJfzP9I9PQBlfbjS/s1600/P6130032.JPG" height="400" width="316" /></a><span style="color: #999999; font-family: Georgia, Times New Roman, serif;">. Sortir du four, laissez reposer sur une grille environ 10mn puis démouler tête en bas. . Emballez dans du papier film pour une texture moelleuse et ferme. . Laissez refroidir à température ambiante.</span><br />
<span style="color: #999999; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">. Préparez le glaçage: mélangez bien le sucre et le jus d'orange.</span><br />
<span style="color: #999999; font-family: Georgia, Times New Roman, serif;"></span><br />
<span style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">. Retirez le papier film et versez le glaçage sur le cake (mettre un plateau en dessous de la grille) bien le répartir, qu'il ne reste qu'une couche très fine sur tout le gâteau (j'ai utilisé une spatule à angle).</span><br />
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<span style="color: #999999; font-family: Georgia, Times New Roman, serif;">. Remettre au four 8mn à 100ºC pour sécher le glaçage.</span><br />
<span style="color: #999999; font-family: Georgia, Times New Roman, serif;"><br /></span><span style="color: #999999; font-family: Georgia, Times New Roman, serif;"><br /></span><span style="color: #999999; font-family: Georgia, Times New Roman, serif;">. Laissez refroidir complètement et dégustez avec un bon thé.</span></div>
<span style="color: #999999; font-family: Georgia, Times New Roman, serif;"></span><br />
<span style="color: #999999; font-family: Georgia, Times New Roman, serif;"><br /></span><span style="color: #999999; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Aujourd’hui c’est Lemon Curd!</span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Cette crème au citron très britannique se tartine sur une belle tranche de pain, un muffin ou un crumpet,
elle remplit nos tartelettes au citron meringuées, nos macarons; elle égaye notre gâteau au
yaourt, on la retrouve encore sur notre cheesecake ou bien montée avec de la crème au
beurre sur un cupcake…Le Lemon Curd offre une infinité d’associations
avec les desserts surtout quand on sait qu’il peut être fait avec des oranges,
des citrons verts, des framboises, des fraises, de la mangue…de quoi en devenir
fou ou obsédé !<br />
J’ai déjà hâte de préparer mon prochain curd!</span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Citron-addict attention ! Un nuage crémeux, acide et sucré à la fois se
pose sur votre cuillère !</span></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhobZVk-20Wuy5m7ImNUGdl_cJkuxWBAz49DfxBNcn3tAT_fbRM9_cmmP-xj2-nsCIzHNCAjlsVJf2lFIv5diCjqk8fgTG5w-PsU645-i8lu8slhRxn_pUaebEpni13tB6i_qAO_QoRhoW_/s1600/Lemon+curd+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhobZVk-20Wuy5m7ImNUGdl_cJkuxWBAz49DfxBNcn3tAT_fbRM9_cmmP-xj2-nsCIzHNCAjlsVJf2lFIv5diCjqk8fgTG5w-PsU645-i8lu8slhRxn_pUaebEpni13tB6i_qAO_QoRhoW_/s400/Lemon+curd+1.jpg" width="272" /></a></div>
<br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span><br />
<h4>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingrédients (pour 2 pots)</b></span></span></span></h4>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span><br />
<ul>
</ul>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">. 4 citrons (ou 2 oranges, ou 5 citrons verts) bio de préférence</span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span><br />
<br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">. 2 œufs + 4 jaunes (ici de beaux œufs de la ferme)</span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span><br />
<br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">. 200g de sucre</span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span><br />
<br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">. 60g de beurre doux coupé en petits dés, à température ambiante</span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrPYSbG18MMai8vQf8lVxSDs8C5J1gYEoaPUR8HAQc9WgeHtxy5X2Yp2Tze0brtL5ng3ah40D5hMM2dzKconrN_q5qI_RTFQr8QWTIPnVF2AnfZzGc4bK2UO36w7wftcO2yqELTn_L4n3q/s1600/Lemon+curd+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrPYSbG18MMai8vQf8lVxSDs8C5J1gYEoaPUR8HAQc9WgeHtxy5X2Yp2Tze0brtL5ng3ah40D5hMM2dzKconrN_q5qI_RTFQr8QWTIPnVF2AnfZzGc4bK2UO36w7wftcO2yqELTn_L4n3q/s400/Lemon+curd+2.jpg" width="302" /></a></div>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></span><br />
<br />
<h4>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Préparation</b></span></span></span></h4>
<h4>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b> </b></span></span></span></h4>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">. Bien nettoyer les citrons sous l’eau avec une brosse étant donné qu’on
utilisera le zeste. Avec une râpe à fins trous récupérer le zeste, seulement la
partie jaune de la peau, pas le blanc qui est trop acide. On a besoin de 2
cuillères à soupe de zeste à peu prés. Réserver.</span></span></span><br />
<br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR"></span></span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">.Presser les citrons pour en extraire le jus, on a besoin de 160ml. Passer-le
à travers un chinois pour éviter tout pépin.</span></span></span><br />
<br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR"></span></span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">. Préparer un bain Marie. Attention dans le cas du lemon curd le fond du
récipient qui contient les ingrédients ne doit pas toucher directement l’eau,
il doit juste l’effleurer (sinon les œufs cuisent avant que la crème soit
prête). J’utilise deux casseroles pour le faire, une grande et une petite.</span></span></span><br />
<br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">. Dans la petite casserole battre le jus de citron, les œufs entiers, les
jaunes et le sucre jusqu’à ce que le tout soit homogène. Ajouter le beurre en morceaux
mais ne pas mélanger.</span></span></span><br />
<br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">. Chauffer l’eau du bain Marie à feu moyen jusqu’à frémissement. Mettre la
petite casserole au-dessus de l’eau (ne pas oublier qu’elle doit à peine
toucher l’eau). Mélanger doucement avec
une cuillère en bois, ne pas arrêter de remuer, jusqu’à ce que le mélange épaississe
(environ 10mn). Votre crème est prête quand elle recouvre la cuillère, c’est
encore liquide mais il reste de la crème sur toute votre cuillère quand vous la
sortez de la casserole.</span></span></span><br />
<br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR"></span></span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">. Passer la crème dans un chinois pour éliminer les grumeaux, ajouter le zeste et mélanger. Verser dans
les bocaux et couvrir de film plastique (il doit toucher la superficie de la
crème pour éviter la formation d’une pellicule) et laissez reposer 2-3 heures.</span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Se garde au frigo 3-4 jours ou au congélateur 1 mois.</span></span></span><br />
<br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Pour moi c’est comme le Nutella, je ne peux m’empêcher de passer devant le
frigo sans en manger une cuillère !</span></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCYfQzUyZCC09nQh5b1Y4v_8IynV9KIY49fcZlOPxh5kK-B_7Bx8LPQhXFT9CxNALd1e-URTJPxfjJFQH9uDncE9egI2GuERY2ky5AiikXrByg-oF_8w3MNndIBT_qTKz-hovLUiJ_2wc/s1600/Tarte+citron+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCYfQzUyZCC09nQh5b1Y4v_8IynV9KIY49fcZlOPxh5kK-B_7Bx8LPQhXFT9CxNALd1e-URTJPxfjJFQH9uDncE9egI2GuERY2ky5AiikXrByg-oF_8w3MNndIBT_qTKz-hovLUiJ_2wc/s400/Tarte+citron+1.jpg" width="296" /> </a> </div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #999999;">Cette fois-ci je l'ai utilisé pour faire des tartelettes au citron meringuées. Délicieux! </span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1yPJBJHIeo05Ic1MIugFqNPHO9_noop5lorVA-71JSfhUz3nHMscL5EdVnj3x6-rPAqC4GxiSEBgAt_D-A6WGWGGfMd0vKUNh3IUI35FsOJBhvXDxGQqNE8U9n7GjB5NIcnnxft4AMQI/s1600/Tarte+citron+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1yPJBJHIeo05Ic1MIugFqNPHO9_noop5lorVA-71JSfhUz3nHMscL5EdVnj3x6-rPAqC4GxiSEBgAt_D-A6WGWGGfMd0vKUNh3IUI35FsOJBhvXDxGQqNE8U9n7GjB5NIcnnxft4AMQI/s400/Tarte+citron+2.jpg" width="301" /></a></div>
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<br /></div>
Anonymoushttp://www.blogger.com/profile/06773548861775118298noreply@blogger.com4tag:blogger.com,1999:blog-1006769720314825552.post-50562926424125934642013-05-24T15:48:00.002-07:002013-09-23T03:59:08.610-07:00Fraisier au chocolat sans lait, sans beurre...mais avec beaucoup de saveur!<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Españo<span style="color: #999999;">l<br /><a href="http://lacuisineamelieenglish.blogspot.com/2013/09/butter-milk-free-strawberry-chocolate.html" target="_blank">English</a></span> </b></span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Je vous présente mon dernier gâteau, un "faux" fraisier au chocolat, avec plein de bons ingrédients sains et goûteux. Qui dit sain ne dit pas ennuyeux!</span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">C'est une recette du livre <a href="http://www.laplage.fr/ecologie/cuisine-bio/veggie-clea_0004_135_.html" target="_blank">Veggie de Cléa</a>. Je le recommande vivement, un magnifique livre plein de belles recettes sans viande et sans poisson. Dans le chapitres des desserts j'ai remarqué cette recette de fraisier, je n'en avais jamais fais et j'y pensais depuis un moment. Je me suis dis qu'avant de me lancer dans la version classique et <span style="font-size: small;">t</span>raditionelle, pourquoi ne pas <span style="font-size: small;">m’entraîner</span> avec un fraisier "version saine".</span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Nos 2 ingrédients phares sont: le tofu soyeux et l'agar-agar.</span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Le tofu soyeux est<span style="font-size: small;">, </span>contrairement au tofu ferme, très onctueux<span style="font-size: small;">. Il remplace dans d'innombrables recettes <span style="font-size: small;">la crème, le beurre, les oeufs etc...</span></span></span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">L'agar agar <span style="font-size: small;">a l<span style="font-size: small;">a même utilité que la gélatine de porc qui <span style="font-size: small;">selon moi a <span style="font-size: small;">ce goût prononcé de graisse animal<span style="font-size: small;">. <span style="font-size: small;">L'agar agar est une algue sous forme de poudre, incolore et sans saveur, elle permet de gélifier toutes sortes de préparations<span style="font-size: small;">, je recommande ici le livre </span></span></span></span></span></span></span></span></span></span></span></span><span style="color: #999999;"><a href="http://www.laplage.fr/ecologie/Dietetique-sante/agar-agar-clea-secret-minceur-des-japonaises_0005_12_.html" target="_blank">Agar Agar de Cléa</a> <span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">également, magnifique!</span></span></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDGOuSmVaUyJSW970EpxRwRqtSoeEmVB-dBP9rx8B67PDOlHy7WQBotMypSR5pJ-rvtBGCget5X05YCY0d0uDKc240GacKloQeiF0f1qRwnsExiZBm7BY1IosdCS0Dlp2VSxh_m5hauy7N/s1600/Captura+de+pantalla+completa+24052013+235819.bmp.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDGOuSmVaUyJSW970EpxRwRqtSoeEmVB-dBP9rx8B67PDOlHy7WQBotMypSR5pJ-rvtBGCget5X05YCY0d0uDKc240GacKloQeiF0f1qRwnsExiZBm7BY1IosdCS0Dlp2VSxh_m5hauy7N/s400/Captura+de+pantalla+completa+24052013+235819.bmp.jpg" width="297" /></a><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">Voici donc la recette<span style="font-size: small;"> (pour 6 personnes)</span></span></span></span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></span></span>
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<h3>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Pour la génoise:</span></span></span></span></h3>
<ul>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3 oeufs</span></span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span></span></span></li>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">90<span style="font-size: small;">g de sucr<span style="font-size: small;">e</span></span></span></span></span></span></li>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">90g de farine</span></span></span></span></span></li>
</ul>
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<h3>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">Pour la <span style="font-size: small;">mousse</span> de fraise<span style="font-size: small;">:</span></span></span></span></span></span></h3>
<ul>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">300g de fraise<span style="font-size: small;">s</span></span></span></span></span></span></span></li>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">100g de sucre complet</span></span></span></span></span></span></li>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1cc</span> d'agar </span>agar</span></span></span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></li>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">200g de tofu soyeux</span></span></span></span></span></li>
</ul>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><br /></span></span></span></span></span>
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<h2>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">Pour la <span style="font-size: small;">crème </span>au chocolat:</span></span></span></span></span></h2>
<ul>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">80g de chocolat au lait ou noir po<span style="font-size: small;">ur pâtisserie</span></span></span></span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></li>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">200g de tofu soyeux</span></span></span></span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></li>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">100ml de lait de riz ou autre lait v<span style="font-size: small;">égétal</span></span></span></span></span></span></span></li>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1cc d'agar aga<span style="font-size: small;">r</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> </li>
</ul>
<ul>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">une quinzaine de fraises pour le <span style="font-size: small;">contour et la décoration</span></span></span></span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTI9-aFH1oNGBN4ynu9tZ1po4gzcIq7TAhb1JPSnT5bMDVF3oMNb6Q5SJyJm7kvcQrda3RNLIOT0CfCVvOXPW1iIND7JG5WoCHv99DscpUKt9ZoWVyKcnpZDG5Q5j5VmBfjr5XcW9T54YW/s1600/Captura+de+pantalla+completa+24052013+232413.bmp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTI9-aFH1oNGBN4ynu9tZ1po4gzcIq7TAhb1JPSnT5bMDVF3oMNb6Q5SJyJm7kvcQrda3RNLIOT0CfCVvOXPW1iIND7JG5WoCHv99DscpUKt9ZoWVyKcnpZDG5Q5j5VmBfjr5XcW9T54YW/s320/Captura+de+pantalla+completa+24052013+232413.bmp.jpg" width="320" /></a></div>
<ul>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Commençons par la génoise. Battez les <span style="font-size: small;">œufs</span> et le sucre dans un saladier. Placer le saladier sur un bain-marie, fouette<span style="font-size: small;">z jusqu'à ce que le mélange blanchisse et double de volume. Retirer du bain-marie et fouetter encore un peu jus<span style="font-size: small;">qu'à ce que le mélange <span style="font-size: small;">ait un peu refroidi.</span></span></span></span></span></span></span></span></span></span></li>
</ul>
<ul>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Incorp<span style="font-size: small;">orer la farine tamisée en trois fois et verser la préparation dans un cercle de 18-22cm de diamètre posé sur du papier cuisson sur la plaque du four. Faire cuire à 180ºC pendant 15 minutes. Laisser refroidir.</span></span></span></span></span></span></span></span></span></span></span></li>
</ul>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><br /></span></span></span></span></span></span></span></span></span></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5L_Bqh9a0h7hZGkIQP0n3qsgshmr19YNdZB0KrwTpc0uOp17uTS7ieDHnMWsyxwN9bueufE8XqOy41z9sUYGMLMOJ_5fF1vKiwzznxvntRw-hQ5CwZedwMEIvJxcDspxR3BlCnDK7Vj9Y/s1600/Captura+de+pantalla+completa+24052013+233307.bmp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5L_Bqh9a0h7hZGkIQP0n3qsgshmr19YNdZB0KrwTpc0uOp17uTS7ieDHnMWsyxwN9bueufE8XqOy41z9sUYGMLMOJ_5fF1vKiwzznxvntRw-hQ5CwZedwMEIvJxcDspxR3BlCnDK7Vj9Y/s320/Captura+de+pantalla+completa+24052013+233307.bmp.jpg" width="238" /></a></div>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><br /></span></span></span></span></span></span></span></span></span></span></span>
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<ul>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Ôter</span> le cercle et coupez la génoise en deux (horizontalement) pour obtenir 2 disques identiques<span style="font-size: small;">.</span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Laver et <span style="font-size: small;">équeuter</span> les fraises<span style="font-size: small;">. Mixer en <span style="font-size: small;">300g avec le sucre complet. A<span style="font-size: small;">jouter l'agar agar, bien mélanger et porter à ébullition dans un<span style="font-size: small;">e casserole<span style="font-size: small;">. Laisser frémir 30 secondes. Verse<span style="font-size: small;">z dans le mixeur et mixer avec le tofu.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Placez un premier disque de génoise dans le fond du cercle à pât<span style="font-size: small;">isserie et verser le mélange aux fraises par dessus. <span style="font-size: small;">R<span style="font-size: small;">é</span>server au frigo pendant 1 heure pour que cela prenne bien.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp0ob8Kbw8jHgkARjh23t1s7VuMrLQ4-RGHPkPF8G4vvKMptlqYAEOJfYX6-T5ZeEEZujMfwZuOPJ3KPwPt3isyQuXK1P69tZIFPSYai4U-9uL5heitnu0aWwSu2Mm_xSHBgjj-vL4KNwx/s1600/Captura+de+pantalla+completa+24052013+232424.bmp.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp0ob8Kbw8jHgkARjh23t1s7VuMrLQ4-RGHPkPF8G4vvKMptlqYAEOJfYX6-T5ZeEEZujMfwZuOPJ3KPwPt3isyQuXK1P69tZIFPSYai4U-9uL5heitnu0aWwSu2Mm_xSHBgjj-vL4KNwx/s320/Captura+de+pantalla+completa+24052013+232424.bmp.jpg" width="241" /></a> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Couvrir du <span style="font-size: small;">second disque et déco<span style="font-size: small;">re<span style="font-size: small;">z</span> tout le contour avec des demi-fraises de la même taille (j'ai dû couper l<span style="font-size: small;">a base de chaque <span style="font-size: small;">fraise</span>)</span></span>. Intèrieur de la fraise vers <span style="font-size: small;">l’extérieur</span> du gâteau.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Faire fondre le chocolat et mixer avec le tofu<span style="font-size: small;">. Mélanger le lait avec l'agar agar dans une casserole. Portez à ébullition et laisse<span style="font-size: small;">z</span> frémir 10 secondes. Mixer avec le chocolat et versez sur la génoise. Réserver 1 heure au frigo.</span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Ô</span>tez délicatement le cercle à pâtisserie, décorez de fraises<span style="font-size: small;"> et c'est pr<span style="font-size: small;">êt!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Je recommande d<span style="font-size: small;">e le servir avec un coulis de fraises maison.</span> </span></span> </span></span></span></span></span></span></span></span></span></span></span></span> </li>
</ul>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span> </span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmqcQE0uIE7MEcjCpOfCvHKc12ej5uj_PTF4KjdSwp-UaJ92Z6ZRo9ywlA99kab51j31hdtlbBFWkJuzviNxSWYQ6oi_LvHAQDLi0kxdrU1TCQlpD3snLzZ9-x9TXtT5QiS1dAv7QD064K/s1600/Captura+de+pantalla+completa+24052013+234707.bmp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmqcQE0uIE7MEcjCpOfCvHKc12ej5uj_PTF4KjdSwp-UaJ92Z6ZRo9ywlA99kab51j31hdtlbBFWkJuzviNxSWYQ6oi_LvHAQDLi0kxdrU1TCQlpD3snLzZ9-x9TXtT5QiS1dAv7QD064K/s320/Captura+de+pantalla+completa+24052013+234707.bmp.jpg" width="238" /></a><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">Ce gâteau e<span style="font-size: small;">st un cousin germain du fraisier, ici pas de génoise au beurre, pas de sirop, ni de crème au beurre, ni de crème pâtissière et encore moins de pâte d'amande. Juste des in<span style="font-size: small;">grédients sains pour un joli gâteau végétarien qui fait du bien quand on fait attention à ce qu'on mange<span style="font-size: small;">!</span></span></span></span></span></span></span></span><br />
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Anonymoushttp://www.blogger.com/profile/06773548861775118298noreply@blogger.com1tag:blogger.com,1999:blog-1006769720314825552.post-52264216404638220992013-05-17T01:07:00.001-07:002013-05-17T14:51:06.955-07:00En attendant la prochaine recette...<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><a href="http://lacuisineamelie.blogspot.com/2013/05/pensando-en-la-siguiente-receta.html" target="_blank"><u>Español </u></a></span></span></span></span><br />
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">J</span>e n'ai pas disparu dans la nature! <span style="font-size: small;">J</span>e partagerais bientôt une nouvelle recette! </span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Peut<span style="font-size: small;">-être aimeriez vous savoir comment faire des </span></span><a href="https://www.facebook.com/media/set/?set=a.326752024117857.1073741827.291604697632590&type=1&l=b08f4f32cb" target="_blank">cake pops</a>? Ou de simples lasagnes aux légumes? Des sablés à la lavande et au thym? Des petits pois du jardin au jambon? Ou même encore une tarte au citron meringuée?...on verra bien<span style="font-size: small;"><span style="font-size: small;">!</span></span></span></span></span><br />
<span style="color: #999999;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">Ce week end j'ai fêté mon anniversaire, je vous présente mon layer cake choc<span style="font-size: small;">olat...mayonnaise! Oui, oui, vous avez bien lu: de <span style="font-size: small;">l</span>a mayonnaise!</span></span>Une recette incroyable de</span></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> <a href="http://www.elrincondebea.com/2013/03/chocolate-mayonnaise-cake.html" target="_blank">El </a><a href="http://www.blogger.com/null" target="_blank">Rincón de Bea</a><span style="color: #999999;">, délicieux, moelleux et 200% chocolat!</span></span></span> <br />
<span style="color: #999999;"><span style="font-family: Georgia,"Times New Roman",serif;">Et tout ça fait maison bien sûr: le gâteau, les cake pops, la banderole et même les petites boites! On a passé un bon moment et on s'est régalé!</span></span><br />
<span style="color: #999999;"><span style="font-family: Georgia,"Times New Roman",serif;">À très bientôt!</span></span><br />
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<span style="color: #999999; font-size: small;"><span style="font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="st">Un grand merci à la charmante petite Marina pour poser avec le gâteau♥</span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb9THjmK3n0M3lIPf-VcXM_lGiAHLQfMCEjIpvNHDTa4mYnDoyR5ORVRF5A73ICsKP6xnxTxXU_lCgJGw6Fropqo6s0C2Xo7bnKN-ieNlNcgmC8iYq27U0OEJxxFki1kqgpSW2JVjHca8g/s1600/Captura+de+pantalla+completa+17052013+84516.bmp.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb9THjmK3n0M3lIPf-VcXM_lGiAHLQfMCEjIpvNHDTa4mYnDoyR5ORVRF5A73ICsKP6xnxTxXU_lCgJGw6Fropqo6s0C2Xo7bnKN-ieNlNcgmC8iYq27U0OEJxxFki1kqgpSW2JVjHca8g/s200/Captura+de+pantalla+completa+17052013+84516.bmp.jpg" width="165" /></a><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"> <span style="color: #999999;">J'espère que ça vous a plu! </span></span>Anonymoushttp://www.blogger.com/profile/06773548861775118298noreply@blogger.com0tag:blogger.com,1999:blog-1006769720314825552.post-77224140434453000162013-04-22T08:48:00.001-07:002013-06-11T08:01:06.144-07:00Biscuits Digestive Maison<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://lacuisineamelie.blogspot.com/2013/04/galletas-digestive.html" target="_blank"><u>Español</u></a><span style="color: #999999;"><span style="font-size: small;"> <a href="http://lacuisineamelieenglish.blogspot.com/2013/05/home-made-digestive-biscuits.html" target="_blank">English</a></span></span></span></span></span><br />
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Mon chéri mange tous les jours beaucoup de biscuits <a href="http://www.mcvities.com/fr/produits" target="_blank">Digestive</a> au petit déjeuner (désolée mon chéri <span class="st">♥</span>...). J'en achète tellement dernièrement que je me suis dis que ça serait peut être mieux de les faire moi-même et ainsi contrôler ce que j'y mets...pour qu'il mange quelque chose de moins industriel. Je sais qu'ils contiennent pas mal de calorie mais au moins je saurais d'où elles viennent!</span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Je suis vraiment contente du résultat, elles sont vraiment bonnes et ressemblent bien à celles du magasin.</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjzxgVCJbN3M5aUT69hZaK-BSGKskFy4YJzi5CD1LfHOJnqDBqJ91ea0WgZxDLbdwgXA5l44gizq8TxdDPBv4ofyic4bxDP_ufFDvc0-Z7E9Str8FT3pXJlE-efuJiaEE3KzsbO0zHqhC4/s1600/Captura+de+pantalla+completa+22042013+14256.bmp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjzxgVCJbN3M5aUT69hZaK-BSGKskFy4YJzi5CD1LfHOJnqDBqJ91ea0WgZxDLbdwgXA5l44gizq8TxdDPBv4ofyic4bxDP_ufFDvc0-Z7E9Str8FT3pXJlE-efuJiaEE3KzsbO0zHqhC4/s640/Captura+de+pantalla+completa+22042013+14256.bmp.jpg" width="640" /></a></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">L<span style="font-size: small;">e</span>s Digesti<span style="font-size: small;">ve sont des biscuits typiques d'Angleterre même si aujourd'hui ils s<span style="font-size: small;">ont consommés partout dans le monde. Ils existent depuis la fin du 19e sièc<span style="font-size: small;">le, on les a nommés ainsi à cause de leur so<span style="font-size: small;">it disant effet <span style="font-size: small;">digestif</span></span></span></span></span></span></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> <span style="color: #999999;">du au bicarbonate de s</span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">odium qui fait partie des ingrédients. </span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">On le boit avec un bon thé à l'anglaise </span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">(<a href="http://pondy-market.com/pg-tips-teas/405-the-pg-tips-40-sachets.html" target="_blank">thé PG</a> avec du lait) ou accompagné d'un beau morceau de fromag<span style="font-size: small;">e,</span> style cracker, avec du cheddar, du stilton mais bien sûre n'importe quel fromage français fera l'affaire!</span></span></span></span></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Ma copine Tracey qui est anglaise et très bonne pâtissière, m'a dit que mes biscuits étaient très b<span style="font-size: small;">ons. Que demander de mieux qu'une validation anglo-saxonne! Je vous passe donc la recette trouvée sur le superbe blog</span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> <span style="font-size: small;"><a href="http://www.elrincondebea.com/" target="_blank">El Rincón de Bea</a>.</span></span></span></span></span></span></span><br />
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Ingr<span style="font-size: small;">é</span>dients: </span></span></span></span></span></span></span> </h3>
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0mWNnmH5-4MCYh64SgR_86WlfDGDc0grRO6nGjscbkCvQ6tkceZpT7ADNtUGSxftWYiSy6f7AyuEAgwJgfw1_U5HqBttVO2qUguEaFbuLz8GBtwHBFaa9tMheW1mk0SceO6gdYvaoxY7/s1600/Captura+de+pantalla+completa+22042013+14847.bmp.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0mWNnmH5-4MCYh64SgR_86WlfDGDc0grRO6nGjscbkCvQ6tkceZpT7ADNtUGSxftWYiSy6f7AyuEAgwJgfw1_U5HqBttVO2qUguEaFbuLz8GBtwHBFaa9tMheW1mk0SceO6gdYvaoxY7/s400/Captura+de+pantalla+completa+22042013+14847.bmp.jpg" width="400" /></a>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">125 gr<span style="font-size: small;"> de </span>beurre mou</span></span></span></li>
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<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">60 gr<span style="font-size: small;"> de</span> sucre brun</span></span></span></li>
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<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1 CS </span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">d'extr</span></span></span>ait de malte (n'en ayant pas j'ai utilisé de la mélasse de sucre de canne<span style="font-size: small;">, </span>si vous avez la chance de trouver du<span style="font-size: small;"> </span><a href="http://www.cuisine-plus.tv/cid48921/les-astuces-de-louise-le-golden-syrup.html" target="_blank">Golden Syrup</a> <span style="font-size: small;">c'est encore mieux</span>)</span></span></span></li>
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<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1 <span style="font-size: small;">œuf</span> battu</span></span></span></li>
</ul>
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<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">125 gr<span style="font-size: small;"> de </span>farine<span style="font-size: small;"></span> </span></span></span></li>
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<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">150 gr<span style="font-size: small;"> de</span> farine complète</span></span></span></li>
</ul>
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<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">35 gr<span style="font-size: small;"> de </span>son de blé </span></span></span></li>
</ul>
<ul>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1 <span style="font-size: small;">cc </span>de <span style="font-size: small;">lev<span style="font-size: small;">ure chimique</span></span></span></span></span></li>
</ul>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span><br />
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">P<span style="font-size: small;">réparation</span>:</span></span></span></h3>
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<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">à l'aide d'un batteur, battre le beurre, le sucre et l'extrait de malte jusqu'à l'obtention d'une pâte homogène. Ajouter la moitié de <span style="font-size: small;">l’œuf</span> battu<span style="font-size: small;">, bien battre pour qu'il s'intègre parfaitement, ajouter le reste de <span style="font-size: small;">l’œuf</span> et battre à nouveau. Vous verrez votre mélange augment<span style="font-size: small;">er de volume</span></span></span>.</span></span></span></li>
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<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Dans un autre récipient tamiser les farines et la levure, mélanger avec le son de blé</span>.</span></span></span></li>
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<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Incorpor<span style="font-size: small;">e</span>r <span style="font-size: small;"><span style="font-size: small;">le tout au mélange de beurre et sucre en trois fois. Bien mélanger à chaque fois jusqu'à obtenir une pâte compacte. Former une boule<span style="font-size: small;">, couvrir de film alimentaire et placer au frigo pour 1 heure</span></span></span>.</span></span></span></li>
</ul>
<ul>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">À l'aide d'un rouleau à pâtisserie aplatir la pâte (5mm d'épaisseur) sur une feuille de papier cuis<span style="font-size: small;">son. </span></span>Couper les biscuits à l'aide d'un moule à biscuits d'environ 7cm de diamètre<span style="font-size: small;"> et les poser sur la plaque du four recouverte de papier cuisson</span></span>.</span></span></span></li>
</ul>
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<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Remettre au frigo pendant environ <span style="font-size: small;"><span style="font-size: small;">20mn</span></span>.</span></span></span></li>
</ul>
<ul>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Préchau<span style="font-size: small;">ffer le four à </span></span>180º. </span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Enfourner et c</span></span></span>uire pendant 12mn environ ou jusqu'à ce que les biscu<span style="font-size: small;">its soient bien dorés</span>.<span style="font-size: small;"> L<span style="font-size: small;">es sortir du four, laisser reposer <span style="font-size: small;">quelques minutes puis les placer sur une grille à pâtisserie</span></span></span>.</span></span></span></li>
</ul>
<ul>
<li><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Guard<span style="font-size: small;">e</span>r dans un r<span style="font-size: small;">é</span>cipient <span style="font-size: small;">herméti<span style="font-size: small;">que</span></span>/boite en fer. Ils se conser<span style="font-size: small;">vent environ 5 jours.</span></span></span></span></span> </li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tePLeh_n4yqytrgn7YqY198WXtINNBowbVMQKcFKrsxDK_8zrDV17d02pjVnGiM1yYG6AHGOScwIHzfo-5OIOuYEWCjhIkeLjWsXxcn_oXa70APqXpQwviE5w3W-Ru4aktGkz7vtUK94/s1600/Captura+de+pantalla+completa+22042013+14638.bmp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tePLeh_n4yqytrgn7YqY198WXtINNBowbVMQKcFKrsxDK_8zrDV17d02pjVnGiM1yYG6AHGOScwIHzfo-5OIOuYEWCjhIkeLjWsXxcn_oXa70APqXpQwviE5w3W-Ru4aktGkz7vtUK94/s400/Captura+de+pantalla+completa+22042013+14638.bmp.jpg" width="297" /></a></div>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Très bons et savoureux.</span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">La <span style="font-size: small;">prochaine fois j'aimerais essayer les <span style="font-size: small;">digestive à l'avoine.</span></span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"></span><br /></span></span></span></span></span></span>Anonymoushttp://www.blogger.com/profile/06773548861775118298noreply@blogger.com0tag:blogger.com,1999:blog-1006769720314825552.post-29983384909835161362013-03-22T07:54:00.000-07:002013-05-26T16:57:24.118-07:00Cupcakes décorés de fondant aux oiseaux tamponnés<!--[if gte mso 9]><xml>
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</xml><![endif]--><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999;"><span style="font-size: small;">Español<span style="font-size: small;"> <a href="http://lacuisineamelieenglish.blogspot.com/2013/05/little-birdies-cupcakes.html" target="_blank">English</a></span></span> </span></span></span><br />
<h3>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999;">Des cupcakes mignons et amusants pour le premier<span style="font-size: large;"> </span>anniversaire de mon fils.</span></span></span></h3>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #999999;"><span _msthash="440557" _mstsrchtml="Estoy muy contenta con el resultado. No son muy difíciles de hacer, las pastillas con los pájaros son de fondant y requieren un poco de tiempo pero nada del otro mundo. Ha quedado muy bonito y muy rico.">Je suis très contente du résultat. Ils ne sont pas très difficiles à faire,
les pastilles avec les oiseaux sont en fondant, elles nécessitent un peu de
temps, mais rien de compliqué ! Ils sont très bons et très jolis.</span><span lang="FR"></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #999999;">
</span></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #999999;"><span _msthash="440558" _mstsrchtml="Esta receta es un básico para hacer cupcakes, siempre serán un éxito! ">Cette recette est une bonne recette de base pour faire vos cupcakes, succès
garanti! </span><span lang="FR"></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #999999;">
</span></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #999999;"><span _msthash="440559" _mstsrchtml="La de la "magdalena" es de <A href="http://www.microsofttranslator.com/bv.aspx?from=es&amp;to=fr&amp;a=http%3A%2F%2Fwww.cupcakesbarcelona.com%2Fes%2Fhome.html" target=_top data-blogger-escaped-target="_blank">Cup&amp;Cake Barcelona</A> dónde asistí a mi primer taller de cupcakes. Una tienda preciosa llevada por unos muy buenos profesionales.">Celle du « gâteau » vient de <a href="http://www.cupcakesbarcelona.com/es/home.html" target="_blank">Cup&Cake Barcelona</a> où
j'ai assisté à mon premier atelier de cupcakes. Une très belle boutique gérée
par de bons professionnels.<span lang="FR"></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #999999;">
</span></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #999999;"><span _msthash="440560" _mstsrchtml="La receta del "buttercream" es de LA maestra Alma Obregón de <A href="http://www.microsofttranslator.com/bv.aspx?from=es&amp;to=fr&amp;a=http%3A%2F%2Fwww.objetivocupcake.com%2F" target=_top data-blogger-escaped-target="_blank">Objetivo Cupcake Perfecto</A>, creo que nunca me ha fallado una receta suya :) ">La recette du buttercream est celle de la déesse du cupcake espagnol Alma
Obregón de <a href="http://www.objetivocupcake.com/p/recetario.html" target="_blank"><span style="font-size: small;">Objetivo Cupcake Perfecto</span></a>, je crois que je n’ai jamais <span style="font-size: small;">raté </span>aucune de ses recettes :) </span></span></span></span><br />
<br />
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<h3>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><u><span lang="FR" style="color: #999999;">Cupcakes vanille, crème au beurre au
chocolat blanc et pastilles tamponnées de petits oiseaux</span></u></span></span><span lang="FR" style="mso-ansi-language: FR;"></span></h3>
<h3>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: FR;">Ingrédients * : </span></span></span></span></h3>
<h4>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">Pour les gâteaux (environ 12-18)</span></span></span></span></h4>
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">140 g de beurre</span><span lang="FR"> </span></span></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">225 g de sucre </span></span></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">230 g de farine</span><span lang="FR"> </span></span></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">1 1/2 CS de levure</span><span lang="FR"> </span></span></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">2 œufs</span><span lang="FR"> </span></span></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">1 CS d'extrait de vanille</span><span lang="FR" style="mso-ansi-language: FR;"> </span></span></span></span></li>
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<h4>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">Pour la crème au beurre</span></span></span></span></h4>
<ul style="margin-top: 0cm;" type="disc">
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<li class="MsoNormal" style="line-height: normal; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">250 g de sucre glace</span><span lang="FR"> </span></span></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">100g de chocolat blanc</span></span></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">1 1/2 c. à thé d'extrait de vanille</span><span lang="FR" style="mso-ansi-language: FR;"> </span></span></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">1 CS de lait </span></span></span></span></li>
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<h4>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">Pour la garniture (facultatif)</span></span></span></span></h4>
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo3; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">Confiture de fraises ou de framboises</span><span lang="FR" style="mso-ansi-language: FR;"> </span></span></span></span></li>
</ul>
<h4>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">Pour la décoration </span></span></span></span></h4>
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level1 lfo4; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://www.microsofttranslator.com/bv.aspx?from=es&to=fr&a=http%3A%2F%2Fwww.vainillaycaramelo.com%2Ffondant-blanco-sabor-vainilla-250gr-funcakes%3Ffilter_name%3Dfondant" target="_top"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">fondant blanc</span></a><span lang="FR">
</span></span></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level1 lfo4; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">colorant en gel</span><span lang="FR"> </span></span></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level1 lfo4; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">sucre glace</span></span></span></span></li>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">* Il est important que tous les ingrédients soient à température ambiante.</span><span lang="FR" style="mso-ansi-language: FR;"> </span></span></span></span><br />
<h4>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">Matériel</span></span></span></span></h4>
<ul style="margin-top: 0cm;" type="disc"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo5; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">un </span><a href="http://www.microsofttranslator.com/bv.aspx?from=es&to=fr&a=http%3A%2F%2Fdelisisters.wordpress.com%2F2010%2F07%2F09%2Fmuffin-cupcakes%2F" target="_top"><span lang="FR" style="font-family: "Georgia","serif"; mso-ansi-language: FR;">moule</span></a><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;"> à cupcakes/muffins</span><span lang="FR" style="mso-ansi-language: FR;"> </span></span></span></span></li>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo5; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">un batteur électrique</span></span></span></span></li>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo5; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">quelques <a href="http://www.lalettregourmande.com/2010/06/trouver-et-acheter-des-caissettes-a-cupcakes-a-paris-ou-encore%E2%80%A6-le-scandale-de-la-caissette/" target="_blank">caissettes en <span style="mso-spacerun: yes;"> </span>papier</a> pour cupcakes</span></span></span></span></li>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo5; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">un <a href="http://www.planete-gateau.com/4027-materiel-rouleau-a-patisserie-wilton.php" target="_blank">rouleau à pâtisserie</a></span></span></span></span></li>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo5; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">un tampon encreur en caoutchouc</span><span lang="FR"> </span></span></span></span></li>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo5; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">un petit pinceau </span></span></span></span></li>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo5; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">une grille de pâtisserie</span><span lang="FR"> </span></span></span></span></li>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo5; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">une poche à douille (douille
recommandée </span><a href="http://www.microsofttranslator.com/bv.aspx?from=es&to=fr&a=http%3A%2F%2Fwww.coppergifts.com%2Fcookie-cutters%2Fpc%2FDecorating-Tip-Wilton-1M-p5190.htm" target="_top"><span lang="FR" style="font-family: "Georgia","serif"; mso-ansi-language: FR;">1 M-Wilton</span></a><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">) </span></span></span></span></li>
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<h4>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;"><!--[if gte mso 9]><xml>
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</span></span></span></span></h4>
<h4>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">Préparation :</span></span></span></span></span></h4>
<span style="font-size: small;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">
</span></span><br />
<ul style="margin-top: 0cm;" type="disc"><span style="font-size: small;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><u><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">Pour les cupcakes</span></u><u><span lang="FR" style="mso-ansi-language: FR;"> </span></u><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">:
préchauffer le four à 180 ° C, placer les caissettes en papier dans le
moule.</span></span></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">Battre le beurre et le sucre (vitesse minimum) jusqu'à l'obtention d'une texture crèmeuse. </span></span></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">Ajouter un oeuf, battre et ajouter l'autre <span style="font-size: small;">œuf</span>, <span style="font-size: small;">battre à nouveau.</span></span></span></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;"><span style="font-size: small;">Ajouter l'extrait de vanille. Tamiser la farine avec la levure. </span></span></span></span></span></li>
</span>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;"><span style="color: #999999;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;"><span style="font-size: small;">Verser le tiers de la farine sur la crème beurre/sucre, mélanger avec l<span style="font-size: small;">e batte<span style="font-size: small;">ur. Ajouter la moitié du lait, mélanger. Puis un autre ti<span style="font-size: small;">ers de la farine, l'autre moitié du lait et le reste de la farine (il est important de toujours finir par la farine. Attention de ne pas trop battre la p<span style="font-size: small;">â</span>te! Juste ce qu'il faut pour mélanger les ingrédients).</span></span></span></span></span></span></span></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Remplir chaque caissette au 3/4 et mettre au four. </span></span></span></span></span></span></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Faire cuire 20-25mn (jus<span style="font-size: small;">qu'à ce que la pointe d'un couteau sorte propre).</span> </span></span></span></span></span></span></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Sortir du four et laisser les caissettes dans le moule 5 mn (très important, cela permet d'éviter que les caissettes se décollent des cupcakes). </span></span></span></span></span></span></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Sortir les cupcakes du moule et laisser reposer sur une <span style="font-size: small;">grille.</span> </span></span></span></span></span></span></span></span> </li>
<span style="color: #999999;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span></span><span style="color: #999999;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span></span><span style="color: #999999;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span></span><span style="color: #999999;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span></span><span style="color: #999999;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span></span><span style="color: #999999;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span></span><span style="color: #999999;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span></span><span style="color: #999999;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span></span><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span></span></ul>
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</span></span></span></span></span><br />
<ul style="margin-top: 0cm;" type="disc"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;"><u><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">Pour la crème au beurre</span></u><u><span lang="FR" style="mso-ansi-language: FR;"> </span></u><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">:
faire fondre le chocolat au bain-marie ou au micro-ondes (attention, ne pas
chauffer excessivement sinon le chocolat va brûler et fait des grumeaux). Laisser
refroidir.</span></span></span></span></span></li>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">Dans un bol tamiser le sucre glace,
ajouter le beurre coupé en petits morceaux, le lait et l'extrait de
vanille.</span><span lang="FR" style="mso-ansi-language: FR;"> </span></span></span></span></span></li>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">Couvrir le bol (je le mets dans un sac
en plastique!) et commencer à battre à vitesse minimum pendant 1 minute.
Puis battre à vitesse moyenne 2 minutes jusqu'à ce que le mélange
blanchisse. </span></span></span></span></span></li>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="font-size: small;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">Ajouter le chocolat blanc, qui doit être
presque froid, et battre <span style="mso-spacerun: yes;"> </span>2-4
minutes de plus. <span style="font-size: small;">Le p</span>lus longtemps on bat, le mieux c’est.</span></span></span></span></span></span></li>
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<ul style="margin-top: 0cm;" type="disc"><span style="font-size: small;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;"><span style="font-size: small;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRos-fttb6YSFHVhNlDZzuzMcAlJQxdSRC1wAHQBksLGE4ZbvAO6c2ObKEcplIjmyEpQIwIStFYHxMwnHZnfDevWH9ruaclQTk__fO0CkvQxa6oiZ_O6XCURhvycCBTWotPSVIW59cXX2r/s1600/Captura+de+pantalla+completa+17032013+231945.bmp.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRos-fttb6YSFHVhNlDZzuzMcAlJQxdSRC1wAHQBksLGE4ZbvAO6c2ObKEcplIjmyEpQIwIStFYHxMwnHZnfDevWH9ruaclQTk__fO0CkvQxa6oiZ_O6XCURhvycCBTWotPSVIW59cXX2r/s200/Captura+de+pantalla+completa+17032013+231945.bmp.jpg" width="200" /></a>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><u><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">Pour la décoration</span></u><u><span lang="FR" style="mso-ansi-language: FR;"> </span></u><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">:
aplatir le fondant finement avec un rouleau à pâtisserie ( mettre du sucre
glace sur le plan de travail pour que le fondant ne colle pas) et découper
des cercles avec un moule à biscuit. J'en ai fait environ une vingtaine,
il vaut mieux en avoir trop <span style="mso-spacerun: yes;"> </span>au cas
où on en rate quelque uns. Laissez-les sécher 12h à 24h.</span><span lang="FR" style="mso-ansi-language: FR;"> </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">Le lendemain, appliquer <span style="mso-spacerun: yes;"> </span>le colorant avec un pinceau sur le tampon
(commandé aux États-Unis chez <a href="http://www.etsy.com/shop/rubbermoonstamps?ref=seller_info" target="_blank"><span style="color: #999999; font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin; text-decoration: none; text-underline: none;">Rubbermoon Stamps</span></a>, tampons fait main, très
jolis!) et tamponner chaque pastille. Parfois c‘est réussi, d’autres fois
un peu moins. La deuxième application rend toujours mieux, lorsqu’il y a moins
de colorant sur le tampon. (Attention ! Utiliser un tampon et un
pinceau neufs jamais utilisés avant). </span><span lang="FR" style="mso-ansi-language: FR;"></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span lang="FR" style="color: #999999; font-family: "Georgia","serif"; mso-ansi-language: FR;">Laisser sécher pendant 2 ou 3 jours.</span></li>
</span></span></span></span></ul>
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<li class="MsoNormal" style="line-height: normal;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><u>Montage des cupcakes</u><u><span lang="FR"> </span></u>:
quand les cupcakes sont bien froids, à l’aide d’un vide-pomme ou d’un couteau,
découper un trou dans la partie supérieure du cupcake pour le remplir de
confiture (<span style="font-size: small;">optionnel</span>) Et que fait-on avec les petits morceaux de cupcakes
qui restent ??...et bien on les mange <span style="font-size: small;">pardi</span> ! On l’a bien
mérité !<span lang="FR"> </span></span></span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">On peut ensuite mettre le » topping » à la crème au
beurre. Pour cela on aura remplie une poche à douille de crème. On peut
alors former des sortes de roses en faisant un mouvement circulaire au
dessus du cupcake : du centre vers le bord ou du bord vers le centre,
tout dépend du résultat que l’on souhaite.
Mais si l’on pose les pastilles au dessus ensuite, cela n’a pas
trop d’importance.<span lang="FR"> </span></span></span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Mettre les pastilles sur chaque
cupcakes et dégustez !!!</span></span></span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/06773548861775118298noreply@blogger.com0tag:blogger.com,1999:blog-1006769720314825552.post-787922204128685452013-02-13T01:44:00.003-08:002013-02-13T01:44:47.749-08:00Millecrêpes rose au chocolat<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT78nai2VxejD6XMyZcRoR6HjC4e3Uqo-HAovTVDKtemSG_1NL5_bm2NQOt2GrLCWgQ8S0HRZLylJLIfxYWZ95DaFhDCj-dHoXOdZiQRw0hEdNX6B_J9EYKrfF8wvms2Nq8xNafyHwOyxp/s1600/Captura+de+pantalla+completa+11022013+141239.bmp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT78nai2VxejD6XMyZcRoR6HjC4e3Uqo-HAovTVDKtemSG_1NL5_bm2NQOt2GrLCWgQ8S0HRZLylJLIfxYWZ95DaFhDCj-dHoXOdZiQRw0hEdNX6B_J9EYKrfF8wvms2Nq8xNafyHwOyxp/s400/Captura+de+pantalla+completa+11022013+141239.bmp.jpg" width="400" /></a></div>
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<b><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://lacuisineamelie.blogspot.com/2013/02/milhojas-de-crepes-rosas-con-chocolate.html" target="_blank">Español</a></span></span></b></div>
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<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> Une idée<span style="font-size: large;"> pour la Saint Valentin<span style="font-size: large;">? Un joli petit <span style="font-size: large;">gâteau à partager avec <span style="font-size: large;">votre chéri<span style="font-size: large;">...ou à manger en solitaire, tout entier, sans en laisser une miette<span style="font-size: large;">?</span></span></span></span></span></span></span></span></span><br />
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<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Un autre dessert qui m'a inspiré, une de ces 50.000 r<span style="font-size: large;">ecettes qui "passent" sur m<span style="font-size: large;">on mur (<span style="font-size: large;">mur de Facebook pour les <span style="font-size: large;">non-initiés) et sur laquelle tu cliques tout d'un coup<span style="font-size: large;">.</span></span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Voilà, j'ai donc<span style="font-size: large;"> </span>remarqué ce gâteau de <span style="font-size: large;">crêpes</span>, il m'a parut très joli et tr<span style="font-size: large;">ès appétissant </span>avec ses couche<span style="font-size: large;">s</span> roses<span style="font-size: large;"><span style="font-size: large;"> et s</span>es couches</span> de chocolat qui se superposent , hummm! </span></span></span><br />
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<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Il arrive au moment propice, tout ju<span style="font-size: large;">ste entre la c<span style="font-size: large;">handeleur et le jour des amoureux<span style="font-size: large;">.</span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdG74d_tnd03CiuwVaE-bK-RZ7YUjqgFNLOHhdfsjz-RcWgZXp-QmvTQi8lbda_-DiSZySkgcFGB05YOgLyTpnjHhXOatp7SLI5IZw5wc9oOrz6Nq8WMVRzoWG_89DuB0VwIJnI8ZcOPkD/s1600/P2030131.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdG74d_tnd03CiuwVaE-bK-RZ7YUjqgFNLOHhdfsjz-RcWgZXp-QmvTQi8lbda_-DiSZySkgcFGB05YOgLyTpnjHhXOatp7SLI5IZw5wc9oOrz6Nq8WMVRzoWG_89DuB0VwIJnI8ZcOPkD/s320/P2030131.JPG" width="240" /> </a></div>
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<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">En princip<span style="font-size: large;">e</span> la recett<span style="font-size: large;">e</span> est pour un grand gâteau<span style="font-size: large;"> </span>(de la taille d'une crêpe) mais j'ai pensé que ce serait plus <span style="font-size: large;">mignon</span> et plus facile à manger si je faisais des petits gâ<span style="font-size: large;">teaux individuels. </span>Avec la rec<span style="font-size: large;">e</span>tte que je vous donne vous pourrais fai<span style="font-size: large;">re les deux versions.</span></span></span> </span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Vous aurez besoin d'un cercle de <span style="font-size: large;">pâtisserie</span> de 7,5cm de diamètre plus ou moins (le mien a 4cm de hauteur<span style="font-size: large;">, si vous en avez 2 ou 4 c'est encore mieux pour travailler plus facilement)</span> </span></span></span><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">ou un de <span style="font-size: large;">22 </span>cm pour le grand gâteau. </span></span></span><br />
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<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Tout d'abo<span style="font-size: large;">r<span style="font-size: large;">d la recette de la pâte à crêpes, j'ai l'habitude de la faire avec de la bière et d<span style="font-size: large;">u lait, mais cette fois<span style="font-size: large;">-ci <span style="font-size: large;">je n'y ai mis que du lait. Voici une bonne recette de base<span style="font-size: large;">, celle de Mathilda de <a href="http://www.cuisineenbandouliere.com/tour-monde-crepe/" target="_blank">Cuisine en Bandoulière</a></span></span></span></span></span></span></span></span></span><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"> <span style="font-size: large;">(un des mes blogs fétiches!)</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span></span>
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>P<span style="font-size: large;">our</span> un<span style="font-size: large;">e</span> quinzaine de crêpes: </b> </span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">.320g de farine</span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;">.4 <span style="font-size: large;">œufs</span> battus <span style="font-size: large;"> </span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">.80cl de lait ou </span>20</span>cl de bière blonde <span style="font-size: large;"><span style="font-size: large;">+ </span>60</span>cl de lait</span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">.1 pincée de sel</span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">.colorant<span style="font-size: large;"> </span>ros<span style="font-size: large;">e</span> (<span style="font-size: large;">j'utilise du </span><a href="http://www.cook-shop.fr/colorants-pates/1263-8-colorants-pates-wilton.html" target="_blank">colorant en gel</a><span style="font-size: large;"> ça tient mieux à la cuisson).</span></span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;">.Un peu d'huile. </span></span></span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQ0hKzqHtakSTzzitMAEMMUyAIHua6Yhe-J17hEyWRUa_tb4NsxCVvLg-GfavRozgRj6GjOHpq1HkBVfqNPRwTcz_-uMgOcYUmyCJyV4GMeelPv3SRQE6_EPqHQpWw9NohEXP7q6d9AmL/s1600/P2030088.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQ0hKzqHtakSTzzitMAEMMUyAIHua6Yhe-J17hEyWRUa_tb4NsxCVvLg-GfavRozgRj6GjOHpq1HkBVfqNPRwTcz_-uMgOcYUmyCJyV4GMeelPv3SRQE6_EPqHQpWw9NohEXP7q6d9AmL/s200/P2030088.JPG" width="150" /></a><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">(si vous faite la grande version je vous recommande de doubler les mesures pour obtenir un gâteau <span style="font-size: large;">suffisamment</span> haut, dans la rec<span style="font-size: large;">ette </span><a href="http://www.fashioncooking.fr/en/2013/01/gateau-de-crepes-chocolat/" target="_blank">originale</a> ils utilisent 40 crêpes<span style="font-size: large;">)<span style="font-size: large;">.</span></span></span></span></span></span></span></span></span> <br />
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<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;">Tamiser </span>la farine, <span style="font-size: large;">dans un grand bol mélanger au reste des ingrédients<span style="font-size: large;"> jusqu'à l'obtention <span style="font-size: large;">d'une pâte lisse. <span style="font-size: large;">Laisser reposer 1/2h avant de faire les crêpes. <span style="font-size: large;">(moi je passe la p<span style="font-size: large;">â</span>te un peu <span style="font-size: large;">au mixeur pour éliminer les <span style="font-size: large;">grumeaux</span>)</span></span></span></span></span></span></span></span></span><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">.</span></span></span></span><br />
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<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">À l'aide d'un sopalin mettre un peu d'huile dans le fond d'un<span style="font-size: large;">e <span style="font-size: large;"><span style="font-size: large;">poêle, attendre que ce soit bien chaud<span style="font-size: large;"> et verser une louche de pâte dans la poêle. Cuire rapidement environ 1mn de chaque côté</span></span></span></span></span></span></span></span></span></span></span></span></span></span>.<br />
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<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Mettre </span>4 cr<span style="font-size: large;">ê</span>pes<span style="font-size: large;"> l'une sur l'autre et <span style="font-size: large;">avec le cercle découper 5 ronds</span></span><span style="font-size: large;"><span style="font-size: large;"> (un seul pour la grande vers<span style="font-size: large;">i</span>on)<span style="font-size: large;">. <span style="font-size: large;"><span style="font-size: large;">Répéter</span> l'opération avec toutes les crêpes. Réserver les ronds sous papier alumin<span style="font-size: large;">ium pour qu'ils ne sèchent pas</span><span style="font-size: large;">.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><b><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"> </span></span></span></span></span></span></span></span></span></span></b><br />
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<b><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Ganache<span style="font-size: large;"> au </span>chocolat</span></span></span></span></span></span></span></span></span></span></b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHovLkQhpXz3r6ex134_7L9KCLqzwFhfylmimHWJxK6TSAQasH4EY8zrIyiArbQmHOQxAQpn08tJKvqZE-Pie_Ze0zKv2fjFNpS6pskF5plGBjU8w86lyLh6Q8GLC6Fdg0MrX6_dz9KP8/s1600/P2030093.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHovLkQhpXz3r6ex134_7L9KCLqzwFhfylmimHWJxK6TSAQasH4EY8zrIyiArbQmHOQxAQpn08tJKvqZE-Pie_Ze0zKv2fjFNpS6pskF5plGBjU8w86lyLh6Q8GLC6Fdg0MrX6_dz9KP8/s320/P2030093.JPG" width="240" /></a><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">40cl de crème liquide (minimum 34% de matière grasse)</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">400g de chocolat pâ<span style="font-size: large;">tissier</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">100g de beurre à température ambi<span style="font-size: large;">a</span>nte </span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><b>Cr<span style="font-size: large;">ème pâtissière</span></b></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">300ml de lait demi-écrémé </span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">4 jaunes <span style="font-size: large;">d’œuf</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">60g de <span style="font-size: large;"><span style="font-size: large;"></span>sucre</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">130g de <span style="font-size: large;">maïzena</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">1 pincée de sel</span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Pour préparer la ganache: faire bouillir la crème dans une casser<span style="font-size: large;">ole. Pendant ce temps casser le chocolat en morceaux dans un bol. Quand la crème se met à bouillir la <span style="font-size: large;">retirer du feu et la verser sur le chocolat. Couvrir d'une assiette pendant 1 minute avant d'y ajouter le beurre coupé en petits morceaux. Couvrir 2 minutes de plus, retirer l'assiette et mélanger jusqu'à obtenir un mélange lisse et homogène. </span></span><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">R<span style="font-size: large;">é</span>serv<span style="font-size: large;">e</span>r.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Pour pré<span style="font-size: large;">parer la crème p<span style="font-size: large;">âtissière: faire bouillir le lait dans une casserole</span> à feu moyen<span style="font-size: large;"><span style="font-size: large;">. <span style="font-size: large;">Dans un autre récipient battre les jaunes avec le sucre jusqu'à ce que le mélange blanchisse, ajouter la <span style="font-size: large;">maïzena</span> et battre à nouveau jusqu'à l'obtention <span style="font-size: large;">d'une texture homogène. Une fois que le lait a bouilli, le verser sur le mélange <span style="font-size: large;">œuf</span>/sucre/<span style="font-size: large;">maïzena</span> et <span style="font-size: large;">bien mélanger. Remettre sur le feu dans la casserole (feu doux)<span style="font-size: large;"> et remuer sans arrêter avec une cuillère en bois </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">(il est important <span style="font-size: large;">de ne pas faire brûler la crème<span style="font-size: large;">)<span style="font-size: large;">. <span style="font-size: large;">Une fois que l'on obtient une crème é<span style="font-size: large;">paisse, retirer du feu et verser sur la ganache.<span style="font-size: large;">Bien mé<span style="font-size: large;">langer pour obtenir une crème parfaitement homogène.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Voilà, c'est prêt! Maintenant on peut passer au montage!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Mettre le <span style="font-size: large;">cerc<span style="font-size: large;">le à pâtisserie sur une assie<span style="font-size: large;">tte et <span style="font-size: large;">poser à <span style="font-size: large;">l’intérieur</span> un premier rond de crêpe. Déposer dessus une <span style="font-size: large;">cuillère à café de ganache et répartir sur le rond sans aller jusqu'au bord (pour la grande version mettre une cui<span style="font-size: large;">llère à soupe de ganache).</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjWXvLD0kp0e7Yt_8jvXweWym3ksf3oN3NqK6xiG2gUsuOShsOiOq9Q5RMltVAEaY_GzXzyAo_f7mBSZOpZqVFcjqgNP6sALldUaE3MhlmpIVQ9zZByA-LyZOt8ISUpH-aB_KIz5J6FKqc/s1600/P2030090.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjWXvLD0kp0e7Yt_8jvXweWym3ksf3oN3NqK6xiG2gUsuOShsOiOq9Q5RMltVAEaY_GzXzyAo_f7mBSZOpZqVFcjqgNP6sALldUaE3MhlmpIVQ9zZByA-LyZOt8ISUpH-aB_KIz5J6FKqc/s200/P2030090.JPG" width="150" /></a><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Répéter jus<span style="font-size: large;">qu'à ce que le cercle soit remplie.<span style="font-size: large;"> </span></span>J'utilise le fond d'un verre pour aplatir parfaiteme<span style="font-size: large;">n</span>t chaque crêpe. Placer au frigo (avec le cercle) pendant 30 minutes minimum</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"> </span>pour que le chocolat durcisse<span style="font-size: large;">. Ainsi on pourra </span>démouler le gâteau sans l'endommager<span style="font-size: large;"> et appliquer la ganache en couverture<span style="font-size: large;"> (Grande version<span style="font-size: large;">: laisser </span></span></span>2 heures au frigo). </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaFU0kwj6jRguW-fPD_EiX2IzhmCR_mna-C5kfKMgZtHV8wOAg6rv9U0Mti_8gjVYNLcj37d0Su108btCbfmUJqWP53gc7dJF9-PVesWnm7tRBI2iJQYptOqULuKSZ8y0WAi9YEcKfcmF0/s1600/P2040007.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaFU0kwj6jRguW-fPD_EiX2IzhmCR_mna-C5kfKMgZtHV8wOAg6rv9U0Mti_8gjVYNLcj37d0Su108btCbfmUJqWP53gc7dJF9-PVesWnm7tRBI2iJQYptOqULuKSZ8y0WAi9YEcKfcmF0/s200/P2040007.JPG" width="150" /></a><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Sortir du frigo, passer un couteau entre le bor<span style="font-size: large;">d</span> du moule et le gâteau. Lever le cercle soigne<span style="font-size: large;">usement, sans s<span style="font-size: large;">e presser (j'utilise toujours le verre pour pousser le gâteau vers le bas pendant que j'enlève le moule). Voilà votre millefeuille est bientôt terminé<span style="font-size: large;"> il ne manque plus qu'à le recouvrir de ganache à l'aide d'un couteau lisse. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Décorer avec une fraise, de la chantilly, des petites perles en sucre etc....<span style="font-size: large;"><span style="font-size: large;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Effet s<span style="font-size: large;">urprise garanti<span style="font-size: large;">, ça rend très très bien.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">À essayer avec du chocolat blanc aussi non?! </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Miam! :)</span> </span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> <br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> Anonymoushttp://www.blogger.com/profile/06773548861775118298noreply@blogger.com1tag:blogger.com,1999:blog-1006769720314825552.post-35048286928693235692013-02-01T12:39:00.003-08:002013-02-05T23:40:13.809-08:00Poires pochées enrobées de pâte feuilletée<b><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://lacuisineamelie.blogspot.com/2013/02/francais-una-entrada-rapida-con-fotos.html" target="_blank">Español</a> <a href="http://lacuisineamelieenglish.blogspot.com/2013/02/poached-pears-wrapped-in-puff-pastry.html" target="_blank">English</a></span></span></b><br />
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Un petit post rapide avec des photos vite faites sur un dessert qui m'a tapé dans <span style="font-size: large;">l’œil</span> il y a quelques jours (chez <a href="https://www.facebook.com/pages/Food-art/307522505997114" target="_blank">Food Art</a>).</span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Ça avait l'air très beau, très bon et simple à réaliser. Une version améliorée de la poire cuite!</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq1vx9uA73V33rmg041L44nnymTOfGVmhKyokd4aynQW9mBJNaOKRdOyt7j7nZssiu-uanV8rGVHeZHSu9LYePmv_ykKHHT2IN_60pT0YzRkBlYEtmRn5ewudQHxur20YxEFWGIymPJxtX/s1600/P2010086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq1vx9uA73V33rmg041L44nnymTOfGVmhKyokd4aynQW9mBJNaOKRdOyt7j7nZssiu-uanV8rGVHeZHSu9LYePmv_ykKHHT2IN_60pT0YzRkBlYEtmRn5ewudQHxur20YxEFWGIymPJxtX/s400/P2010086.JPG" width="311" /></a></div>
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span>
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">J'ai préparé mes poires la veille, elles ont reposé au frigo et aujourd'hui je les ai "habillées" de pâte feuilletée.</span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Ça présente vraiment bien, un joli petit dessert de St Valentin (avec une petite boule de glace vanille à côté...encore mieux non?!)</span></span></span><br />
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Je me suis inspiré de <span style="font-size: large;">cette <a href="http://www.fifteenspatulas.com/moscato-poached-pears-wrapped-in-puff-pastry/" target="_blank">recette</a><span style="font-size: large;"> </span>mais je vous avoue qu'au final je l'ai un peu prépar<span style="font-size: large;">ée au pif</span> :)</span></span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />Pour 4 p<span style="font-size: large;">ers<span style="font-size: large;">onnes:</span></span></span></span></span></span><br />
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">4 poires fermes (pas trop mûres, ni trop dures)</span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">1L d'eau</span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">250g de sucre</span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">5 gousses de c</span>ardamone (ouvertes en deux)</span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">1 bâton de cannelle</span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">1 gousse de vanille (ouverte en deux)</span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">1 rouleau de pâte feuilletée</span></span></span></span></span></span><br />
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Pour faire le sirop vous pouvez également remplacer la moitié<span style="font-size: large;"> de l'eau par un v<span style="font-size: large;">in blanc sucré, ou mettre du citron, etc...</span></span></span></span></span><br />
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;">Dans une grande casserole<span style="font-size: large;">, <span style="font-size: large;">mettre l'eau, le sucre, l<span style="font-size: large;">es gousses de cardamone ouvertes, la cannelle, la gousse de van<span style="font-size: large;">ille.</span></span></span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Porter à <span style="font-size: large;">ébullition</span>.</span></span></span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Pendant ce temps peler vos poire<span style="font-size: large;">s<span style="font-size: large;"> et couper la base pour qu'elles puissent tenir droites.</span> </span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Quand le liquide boue, introduire les poires et les faire cuire à feu moyen (l'eau doit frémir) jusqu'à ce q<span style="font-size: large;">ue<span style="font-size: large;"> l'on puisse y introduire la lame d'un couteau facilement.</span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Quand elles sont pr<span style="font-size: large;">êtes, le<span style="font-size: large;">s sortir de la casserole et les laisser refroidir debout dans une assiette. Garder le sirop.</span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Préchauffer le four à 200ºC. </span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Je pense qu'on peut appliquer la pâte feuilletée dès que les poires auront refroidi mais dans mon cas je l'ai fait le lendemain après <span style="font-size: large;">une nuit au frigo.</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Donc, une fois refroidies, on coupe des lanières de pâte feuilletée que l'on applique sur la poire en les enroulant et en les collant<span style="font-size: large;"> de façon a ce qu'elles soient bien serrées les une contre les autres.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Les placer dans un plat et les mettre au four environ 15-20mn ou jusqu'à ce qu<span style="font-size: large;">e la pâte soit bien dorée.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEOS_BqUoGCArzFxm1Q3W5l7bQ1fhCLvu4GNiXGz0F_nrAxYizJpLyzxKfv3EdepYo0SV1Z0FZT1s07FEcSSN9ClQNWa4fL9GJqbXOLYzpzOs0uKilkR6JIw5-Dk8oeng-d06MisdEyRGK/s1600/P2010090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEOS_BqUoGCArzFxm1Q3W5l7bQ1fhCLvu4GNiXGz0F_nrAxYizJpLyzxKfv3EdepYo0SV1Z0FZT1s07FEcSSN9ClQNWa4fL9GJqbXOLYzpzOs0uKilkR6JIw5-Dk8oeng-d06MisdEyRGK/s200/P2010090.JPG" width="200" /></a></div>
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">À la sortie du four je les ai arrosé<span style="font-size: large;"> de sirop<span style="font-size: large;">.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Servir tiède avec une jolie boule de glace<span style="font-size: large;">!</span> </span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> <br />
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"> </span></span></span> </span></span></span></span></span></span></span></span></span>Anonymoushttp://www.blogger.com/profile/06773548861775118298noreply@blogger.com0tag:blogger.com,1999:blog-1006769720314825552.post-38133834245659962022012-12-15T04:02:00.001-08:002013-02-01T07:31:51.897-08:00Carbonade Flamande 2ème partie!<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b><span style="color: #666666; font-size: small;"><a href="http://lacuisineamelieenglish.blogspot.com/2013/02/carbonade-flamande-or-meat-beer-steew.html" target="_blank">English</a> <a href="http://lacuisineamelie.blogspot.com/2012/12/carbonade-flamande-capitulo-2.html" target="_blank">Español</a></span></b></span></div>
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Ça y est c'est fait!Je l'ai pensé<span style="font-size: large;">, je l'ai imaginé, je l'ai <span style="font-size: large;">préparé<span style="font-size: large;">, je l'ai cuisin<span style="font-size: large;">é</span>(des heures et des heures) et je l'ai mangé!!</span></span></span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbdTqyRz7LAajOMLcdWrS-WmyoNhq996cSz1dkjlH_Og4z65KkQMt66mPoaiM7uZy2TATMdf_uhiL3MmWCyh0FbImlUF3gsOHiGWiSZxu5Jydu_5NruhAUfvOfgnAEXRw4foSYgUe1CNs/s1600/PC050048+bis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbdTqyRz7LAajOMLcdWrS-WmyoNhq996cSz1dkjlH_Og4z65KkQMt66mPoaiM7uZy2TATMdf_uhiL3MmWCyh0FbImlUF3gsOHiGWiSZxu5Jydu_5NruhAUfvOfgnAEXRw4foSYgUe1CNs/s400/PC050048+bis.jpg" width="400" /></a></div>
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"> </span></span></span></span></span></span><span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Maintenant je peux vous certi<span style="font-size: large;">f</span>ier que cette carbonade est d<span style="font-size: large;">élicieuse<span style="font-size: large;">. </span></span> </span></span></span><br />
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Après avoir fait mon <span style="font-size: large;"><a href="http://lacuisineameliefr.blogspot.com/2012/12/pain-depices-ou-carbonade-flamande-1ere.html" target="_blank">pain d'épices</a><span style="font-size: large;">,</span></span>ingrédient indispensable<span style="font-size: large;">;</span> <span style="font-size: large;">un autre "in<span style="font-size: large;">grédient" <span style="font-size: large;">secret fait son apparition: la cocotte! </span></span>C'est bien connu, c'est dans les vieilles cocottes qu'on fait les bonnes carbonades! Une vieille cocotte, celle de qu'on utilise depuis toujours, celle dans laquelle ta m<span style="font-size: large;">ère, ta grand<span style="font-size: large;">-mère mijotait ses petits plat<span style="font-size: large;">s</span>. Et bien je v<span style="font-size: large;">oudrais vous parler de </span></span></span>ma cocotte avant de passer à la recette, parce que sans elle...rien ne serait jamais pareil...(snif :))</span></span></span></span> </div>
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">J'ai toujours voulu une cocotte Le Creuset, mais attention, pas une cocotte toute neuve et étincelante. Non! Moi j'en voulais une usée, qui aurait au moins 15 ans, une cocotte dans laquelle <span style="font-size: large;">on aurait mijoté des bonnes petites choses pendant des années pour une ou deux générations et si en plus c'est une cocotte de ma famille, parfait. </span> </span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">J'étais très jalouse de ma copine St<span style="font-size: large;">éphanie qui a en sa poss<span style="font-size: large;">e</span>ssion la cocotte Le Creuset de sa grand mère. </span></span> </span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">J'ai cherché sur Ebay, sur le<span style="font-size: large;"> Bon Coin etc....il y en avait beaucoup <span style="font-size: large;">b</span>ien sûre, mais je n'ai jamais <span style="font-size: large;">acheté...</span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="font-size: large;">Dans mes recherches j'ai découvert la</span></span> <a href="http://www.flickriver.com/photos/clockwork_orange_67/4178306891/" target="_blank">"coquelle"</a>, le mod<span style="font-size: large;">è</span>le design que lança Le Creuset en 1958<span style="font-size: large;">, réalisé<span style="font-size: large;"> par </span></span>Raymond Loewy <span style="font-size: large;">le pape</span> du design industri<span style="font-size: large;">e</span>l<span style="font-size: large;">.</span> <a href="http://www.raymondloewy.org/gallery/logos2.html" target="_blank">Ici</a> ses logos les plus connus et <span style="font-size: large;"><a href="http://raymond-loewy.un-jour.org/" target="_blank">là</a> </span>une page complète et intéressante sur le <span style="font-size: large;">personnage</span>. </span></span></span><br />
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">...en fin voilà, je ne vous retiens pas plus...ou seulement un t<span style="font-size: large;">o</span>ut petit peu plus...<span style="font-size: large;">c</span>'est que je ne vous ai pas encore parlé de ma cocotte! <span style="font-size: large;"> </span></span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">L'année dern<span style="font-size: large;">ière j<span style="font-size: large;">'expliquais à ma mère que j'<span style="font-size: large;">é</span>tais à la recherche d'une Coquelle d'occasion sur Internet, une <span style="font-size: large;">C</span>oquelle de couleur violet pas<span style="font-size: large;">tel si poss<span style="font-size: large;">ible (ils la firent en plusieurs couleurs pastels<span style="font-size: large;">) et elle me répond: </span></span></span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">-"mais si ta grand mère en a une à la cave, ça fait des années qu'elle ne l'utilise plus!"</span> </span></span></span></span></span></span></span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">-"</span>c'est pas vrai, j'y crois pas, et de quelle couleur?"</span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">-<span style="font-size: large;">"</span>heuu...gris très clair<span style="font-size: large;"> </span>un peu violet.<span style="font-size: large;">"</span></span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">–<span style="font-size: large;">"C'est pas possible!"</span></span></span></span></div>
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Quand j'ai demand<span style="font-size: large;">é à ma mamie si elle voulait encore sa <span style="font-size: large;">Coquelle </span>elle m'a dem<span style="font-size: large;">andé pourquoi j'étais intéressée par une v<span style="font-size: large;">ielle cocotte abando<span style="font-size: large;">nnée...?! Et que si ça me faisiat tant plaisir que ça, et bien je n'avais qu'à l'emmener. </span></span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Bien sûre que je l'ai emmené avec moi, en E</span>spagne, 6 kilos de fonte dans ma valise! Que <span style="font-size: large;">du bonheur</span>!</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG5gLS_JpaSXr2pr12Jeunry1U_NgO_32PLWunrnnLL-tKqBKxJS6GEIWcDCi77zy6WGxny7QscmSS1Qjeh1Vt432bwggqWC0rlw1NbYUFhII6dHEArzlVypnkEBilcgXm9txx0Z8t1gAt/s1600/PC070021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG5gLS_JpaSXr2pr12Jeunry1U_NgO_32PLWunrnnLL-tKqBKxJS6GEIWcDCi77zy6WGxny7QscmSS1Qjeh1Vt432bwggqWC0rlw1NbYUFhII6dHEArzlVypnkEBilcgXm9txx0Z8t1gAt/s200/PC070021.JPG" width="169" /></a></div>
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Bon vous avez bien méritez votre recette! La carbonade<i> </i>de ma mère dans la cocotte <span style="font-size: large;">de ma grand mère:</span></span></span></span></div>
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">1 oignon</span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">3 carottes</span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">500g de b<span style="font-size: large;">oeuf</span>
(paleron) coupé<span style="font-size: large;"> en morceaux</span> </span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">70g delardons </span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Huile d'olive</span></span></span><span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">1 CS de casso<span style="font-size: large;">nade ou sucre brun à défaut</span> </span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">1 <span style="font-size: large;">CS de farine</span></span></span></span><span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">40 cl bière brune (moi j'ai utilisé de la Leffe Brune)</span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">150ml de fond de veau ou <span style="font-size: large;">150ml d'eau et 1 c<span style="font-size: large;">c de fond de veau</span></span></span></span></span><span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">1 cc de vinaigre balsamique</span></span></span><span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Bouquet garni (laur<span style="font-size: large;">ier, </span>thym, <span style="font-size: large;">céleri)</span> </span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">2-3 tranches de pain d'épices</span></span></span> <span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Moutarde</span></span></span><span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">S<span style="font-size: large;">el et poivre</span> </span></span></span></div>
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><u>La veille</u></span>:</span></span></span></div>
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Pel<span style="font-size: large;">e</span>r <span style="font-size: large;">et</span> couper les carottes et l'oign<span style="font-size: large;">on en rondelles. Faire suer les lardons dans la cocotte jusqu'à ce qu'ils rendent toute leur graisse. Rés<span style="font-size: large;">erver.</span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Mettre un peu d'huile dans la cocotte et faire revenir la viande<span style="font-size: large;">. Faire brunir sur tous les côtés (plus ou moins). Réserver. </span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Mettre les carottes et l'oignon dans la cocotte et laisser cuire à feu doux pendant 3 minutes. </span> </span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Ajouter le sucre et laisser caram<span style="font-size: large;">éliser. </span></span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Saupoudrer de farine, bien mé<span style="font-size: large;">langer et mouiller avec la bière et le fond de veau<span style="font-size: large;">. <span style="font-size: large;">Porter à <span style="font-size: large;">ébullition, bien mélanger pour diluer la farine. </span></span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Ajouter le vinaigre, le bouquet garni, la viande, les lardons, le sel et le poivre.</span></span></span></span></span></span></span></span><br />
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Assurez-vous que la sauce couvre bien t<span style="font-size: large;">oute la viande (sinon ajouter un peu d'eau, bouillon<span style="font-size: large;">, bi<span style="font-size: large;">ère). <span style="font-size: large;">Cuire à feu doux (que cela frémisse légèrem<span style="font-size: large;">ent, à petit bouillon) pendant 3 heures.</span></span></span></span></span></span></span></span></span></div>
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><u>Le jour suivant</u>:</span></span></span></div>
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Tartiner </span></span></span></span><span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">de moutarde </span></span></span></span>les tranches de pain d'épices et les déposer sur la viande. Faire cuire à nouveau à feu doux pendant 1,<span style="font-size: large;">5h - 2h </span></span>(si vous le laissez plus longtemps c'est très bien aussi!)<span style="font-size: large;">.</span></span></span></span><br />
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Servir avec des frites de pomme de terre ou autre légume-racine<span style="font-size: large;">*</span>(panais, car<span style="font-size: large;">ottes, navet, patate douce etc...)<span style="font-size: large;"> et une bonne bière belge!</span></span> </span></span></span><br />
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">*(peler et couper la pomme de terre ou légume-racine en morceaux é<span style="font-size: large;">pais, les mélanger dans un saladier à de l'huile et du sel. <span style="font-size: large;">Déposer sur la plaque du four (sur du papier cuisson) et cuire environ 40mn à 180ºC (remuer de temps en temps pour que cela de colle pa<span style="font-size: large;">s</span></span></span>).</span></span></span></div>
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Je vous recommande de manger cette carbonade le troisième<span style="font-size: large;"></span> jour, elle n'en sera que meilleure!!! </span></span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Bon Appétit à tous! </span></span></span></span></div>
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Anonymoushttp://www.blogger.com/profile/06773548861775118298noreply@blogger.com0tag:blogger.com,1999:blog-1006769720314825552.post-53471118446833447212012-12-04T01:05:00.001-08:002013-01-24T11:54:23.567-08:00Pain d'Épices ou Carbonade Flamande 1ère partie! <h3 class="post-title entry-title" itemprop="name">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small; font-weight: normal;"><a href="http://lacuisineamelie.blogspot.com/2012/12/pan-de-miel-y-especias-pain-depices-o.html" target="_blank">Español</a></span><span style="font-size: small;"><span style="font-weight: normal;"> <a href="http://lacuisineamelieenglish.blogspot.com/2012/12/spice-bread-or-carbonade-flamande-part-1.html" target="_blank">English</a></span></span></span></h3>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">Ces jours-ci il fait beaucoup plus froid par chez nous, mon potager s'habille de blanc le matin <span style="font-size: x-small;"><b><a href="https://www.facebook.com/photo.php?v=414123315325493&set=vb.102687346469093&type=2&theater" target="_blank">ici la vidéo</a></b></span>, on a même eu de la <span style="font-size: large;">grêle</span>...et m<span style="font-size: large;">a Citro<span style="font-size: large;">ën</span></span> AX démarre à grande peine!</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxQDerFC9CtlJ8aH1Uwy7tu6pRZ0fuMXU0ebHrVk9rvYTWhwk0THiwVkLI14q3r9RX9zwD2ejL4CWTGVyzN06U7vZ1lTDU6s08gVXAjNhdLRaKiwj3IZBlBxEyDXCFrKDC2ogNB02sYbS/s1600/IMG_2202+bis.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxQDerFC9CtlJ8aH1Uwy7tu6pRZ0fuMXU0ebHrVk9rvYTWhwk0THiwVkLI14q3r9RX9zwD2ejL4CWTGVyzN06U7vZ1lTDU6s08gVXAjNhdLRaKiwj3IZBlBxEyDXCFrKDC2ogNB02sYbS/s400/IMG_2202+bis.jpg" width="300" /></a></span></span>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">L'hiver est arrivé!</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">Et de quoi a-t-on envie quand il fait froid comme ça? Une couette, un film, un chocolat chaud ou un bon plat mijoté de Maman!!</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">La
semaine dernière elle m'a dit qu'elle avait une très bonne recette de carbonade flamande, une recette infaillible (selon elle). Mon objectif de la semaine: préparer cette carbonade! </span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">La <i>carbonade flamande</i> est un
plat typique du Nord de la France et plus particulièrement de Belgique.</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">C'est de la viande de <span style="font-size: large;">bœuf</span> mijotée pendant des heures dans de la bière ambrée avec de la cassonade, de la moutarde et ....du pain d'épices.</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">Voici donc l'explication de mon titre. Pour faire ce plat j'ai absolument besoin de pain d'épices, mais ici en Espagne on n'en trouve pas du tout....j'ai donc d<span style="font-size: large;">û</span> le faire moi<span style="font-size: large;">-</span>même. </span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">Le pain d’épices est chinois à l'origine! On mangeait en Chine, au Xe <span style="font-size: large;">siècle</span> un pain de miel cuit au four et aromatisé avec de nombreuses épices, il est le mets favori </span><span style="color: #666666;">des cavaliers de Gengis Khan<span style="font-size: large;"> (fondateur de l'Empire Mongol)</span>, il se répand avec la guerre chez les arabes. Il arrive en Europe grâce aux Croisades, ceux qui ont la chance de rentrer chez eux reviennent avec des trésors plein leur besace dont ce fameux pain d'épices. Il se diffuse très largement en Allemagne et en Alsace et arrive jusqu'à Reims où il s'impose avec une recette à base de seigle. Au Moyen Âge, </span><span style="color: #666666;">le succès de ce pain est très largement dû à ses épices qui permettent de masquer le goût de la farine souvent rance! Les temps ont bien changés, il y a une grande différence entre le pain d'épices de l'époque et notre cher et fameux Prosper! (youp la boum!)</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;"><span style="font-size: large;"><span style="font-size: large;"> </span></span></span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuYyFb9VpPZ1ug6Vdmaen0dsXh_79cbaYzbb7icZYSEoOox4FUQpZXJIaEjevch-5UiZWqHt6qDOJfMs4U7Dwcm2zcOy8be7fdJ3APel_PWRXK87JelppII9iLV7NvWsQn5tzbw7VpJka/s1600/prosper.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuYyFb9VpPZ1ug6Vdmaen0dsXh_79cbaYzbb7icZYSEoOox4FUQpZXJIaEjevch-5UiZWqHt6qDOJfMs4U7Dwcm2zcOy8be7fdJ3APel_PWRXK87JelppII9iLV7NvWsQn5tzbw7VpJka/s1600/prosper.jpg" /></a><span style="color: #666666;"><span style="font-size: medium;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;"><span style="font-size: large;"><span style="font-size: large;">Bon je m'emballe..<span style="font-size: large;">.</span>c<span style="font-size: large;">e n'</span>est pas un blog d'histoire...!</span> J</span>e vous présente donc la recette parfaite pour un pain au bon goût de miel et d'épices, moelleux à souhait et légèrement collant en surface<span style="font-size: large;">.</span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">Dans le prochain post je vous raconterais la suite des <span style="font-size: large;">événements</span> pour la <span style="font-size: large;">préparation</span> de ma carbonade. J'espère que le résultat sera à la hauteur de mes espérances!</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;"><u>Ingrédients</u>: <br />300g de miel</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">40g de vergeoise/cassonade <u>ou</u> 60g de confiture d'orange ou d'abricot. </span></span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">200g de farine<br />50g de farine complète<br />1 sachet de levure </span></span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">2 <span style="font-size: large;">œufs</span> moyens</span></span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">100ml de lait entier</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">1 pincée de sel</span></span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">1 CS d'huile neutre (olive ou tournesol)</span></span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">Épices: 2 cc can<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">n</span></span>elle en poudre, 2 cc de gin<span style="font-size: large;">g</span>embre en poudre, 2
cc de vanille liquide, 1 cc d'anis en poudre et 1
cc de cardamo<span style="font-size: large;">m</span>e en poudre <u>ou</u> 2 CS de mélange d'épices à pain d'épices.</span></span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">Moi je mets toujours un peu plus d'épices, je force un petit peu la dose, mais cela dépend des goûts. </span></span></span><br />
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">Préchauffer le four à 180ºC. <br />Beurrer et fariner un moule rectangulaire à bords haut<span style="font-size: large;">s </span>(moule à cake) ou tapissez-le de papier cuisson. </span></span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">Dans une petite casserole mettre le miel, le sucre(ou la confiture) et l'huile. </span><span style="color: #666666;"><span style="color: #666666;">Chauffer jusqu'à ce que le mélange se liquéfie. </span></span></span></span><br />
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Dans un saladier mélanger la farine, les épices, le sel et la levure. Creuser un puit et verser les oeufs, le lait et le<span style="color: #444444;"><span style="font-size: large;"> </span></span>liquide miel-sucre-huile<span style="font-size: large;">. </span>Bien mélanger.</span></span></span><br />
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">Remplir le moule tapissé au 3/4. Cuire 45 à 50 minutes, couvrir de papier aluminum si le dess<span style="font-size: large;">us</span> commence à brûler. </span></span></span><br />
<span style="font-size: medium;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;"><span style="font-size: medium;"><span style="font-size: large;">Il est important de ne pas </span><span style="font-size: medium;"><span style="font-size: large;">cuire le pain d'épices trop longtemps sinon il deviendra dur et sec facilement! Vérifier en fin de cuisson avec la pointe d'un couteau, elle doit ressortir propre<span style="font-size: large;">.</span></span></span></span> </span></span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">Sortir le pain d'épices du four, le démouler et le laisser refroidir sur une grille.</span></span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">Une fois bien refroidit, l'emballer dans du papier aluminium ou film alimentaire, réserver 24h avant de le consommer. De cette manière il se<span style="font-size: large;">ra</span> encore plus savoureux, moelleux et goûteux!</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">À déguster avec un bon verre de lait, un chocolat chaud, ou bien pourquoi ne pas préparer une glace au pain d'épices ou s'en servir pour le topping de cupcakes?</span></span></span><br />
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<span style="font-size: medium;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;"><span style="font-size: medium;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: medium;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Moi c'est tout décidé, il finira dans ma carbonade<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></b>(enfin...juste quelques tranches, le reste c'est Mon Chéri qui va le manger!)</span></span></span></span></span></span></span></span><br />
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<span style="font-size: medium;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;"><span style="font-size: medium;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: medium;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">La suite très bientôt! </span></span></span></span></span></span></span></span><br />
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<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #666666;">Une bonne recette du <a href="http://palaisdesdelices.canalblog.com/archives/2010/04/03/17457434.html" target="_blank">Palais des Délices</a> </span></span></span></div>
Anonymoushttp://www.blogger.com/profile/06773548861775118298noreply@blogger.com0tag:blogger.com,1999:blog-1006769720314825552.post-49415098661759778962012-11-30T15:23:00.000-08:002013-05-22T09:15:59.993-07:00Biscuits aux Noix, Lentilles Vertes du Puy et Roquefort - Sauce au Tofu Soyeux et Noix<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #666666;"><a href="http://lacuisineamelie.blogspot.com/2012/11/galletas-de-nueces-lentejas-y-roquefort.html" target="_blank">Español</a> <a href="http://lacuisineamelieenglish.blogspot.com/2012/11/nuts-lentils-and-roquefort-biscuits.html" target="_blank">English</a></span></span></span><br />
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Petite dédicace à Stèph.</span></span></span><br />
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Voici une recette que j'avais déjà testé avec ma co-équipière de cuisine et amie Stéphanie. </span></span></span><br />
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Quand je vivais à Barcelone on avait l'habitude de se réunir une à deux fois par mois pour une journée cuisine, on préparait des recettes qu'on avait trouvé intéressantes et juste après..on mangeait tout! Ce sont de supers souvenirs, de très bons moments.</span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Cette recette est tirée du livre “Croquez
salé” de Cléa. </span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Ces biscuits sont délicieux, la lentille moulue et la noix croquent subtilement sous la dent, puis arrive le roquefort fin et puissant. On a vraiment aimé les manger! </span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Je refais la recette car je participe à un concours <a href="https://www.facebook.com/nuecesdecalifornia/app_510559468968287" target="_blank">Las Nueces de California</a>, je dois présenter un amuse-bouche ou une entrée de Noël avec des noix (c'est pour gagner un <a href="http://www.google.com/imgres?um=1&hl=en&client=firefox-a&sa=N&tbo=d&rls=org.mozilla:es-ES:official&channel=fflb&biw=1280&bih=637&tbm=isch&tbnid=KFEXHY7880hD-M:&imgrefurl=http://myshinykitchen.com/tilt-head-kitchenaid-stand-mixer-comparison.html&docid=Dclm6pQPlqpohM&imgurl=http://myshinykitchen.com/wp-content/uploads/2011/12/KitchenAid-Artisan-Mixer.jpg&w=300&h=300&ei=-OO3UIiwK9SGhQeavYDYAg&zoom=1&iact=hc&vpx=4&vpy=299&dur=1882&hovh=225&hovw=225&tx=116&ty=159&sig=105391563490828175871&page=1&tbnh=128&tbnw=145&start=0&ndsp=22&ved=1t:429,r:15,s:0,i:197%29" target="_blank">Kitchenaid</a> !!!Oui, oui!)</span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Pour que mes biscuits est plus l'air d'un amuse-bouche j'ai décidé de l'accompagner d'une sauce épaisse au tofu soyeux...et aux noix, bien sûr! Cette sauce est délicieuse, et tellement simple! Elle accompagne parfaitement les biscuits, on pourrait aussi l'utiliser avec des dips de légumes par exemple, miam!</span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><u>Pour les biscuits</u> (une vingtaine environ):</span></span></span></h3>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">60 gr de noix</span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">60 gr de farine</span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">50 gr de farine de lentilles vertes (si vous ne trouvez pas de farine de lentilles vertes, faite la vous même comme moi, avec le moulin à café de Mamie ou en version plus rapide et moderne avec un mixeur...!)</span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">100 gr de roquefort</span></span></span><br />
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Préchauffer le four à 180°C. Mettre les noix dans le four chaud 4-5 minutes pour les torréfier (dans une poêle ça marche aussi). Concassez-les assez finement. Ajouter les deux farines et bien mélanger. <span style="font-size: small;">Incorporer</span> le roquefort émietté. Continuer à bien mélanger pour obtenir une pâte plus ou moins homogène, ajouter un petit peu d'eau pour pouvoir former une boule. </span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Abaisser la pâte sur 3-5 mm d'épaisseur et couper à l'aide d'un emporte pièce ou simplement avec un couteau. </span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Poser dans la plaque du four sur du papier cuisson et cuire environ 12 à 15 minutes jusqu'à ce que les biscuits soient bien dorés. Laisser refroidir.<u> </u></span></span></span><br />
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><u>Pour la sauce</u> (plus facile on ne peut pas!):</span></span></span></h3>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">75g de noix</span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">100g de tofu soyeux (c'est un tofu plus mou que celui qu'on <span style="font-size: small;">connaît</span>, il est fantastique. Un très bon substitue pour le beurre, la crème, le fromage etc...).</span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Une pincée de sel (si vous avez du sel "original" type sel rose de l’Himalaya ou tout simplement de la fleur de sel, c'est encore mieux) </span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">La veille faite tremper les noix dans l'eau pour les réhydrater.</span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Le jour suivant égouttez, et passez-les au mixeur avec le tofu et le sel. C'est prêt!</span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Mettez un peu de sauce sur votre biscuits et direct<span style="font-size: small;"> </span>aux papilles! Bon Appétit!!!! </span></span></span> </div>
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Anonymoushttp://www.blogger.com/profile/06773548861775118298noreply@blogger.com0tag:blogger.com,1999:blog-1006769720314825552.post-49017112683275561102012-11-27T02:33:00.002-08:002013-09-22T07:21:06.372-07:00Cupcakes à la Citrouille et Cream Cheese<!--[if gte mso 9]><xml>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666; font-size: small;"><span lang="FR"><a href="http://lacuisineamelie.blogspot.com/2012/11/cupcakes-de-calabaza-y-crema-de-queso.html" target="_blank">Español</a> <a href="http://lacuisineamelieenglish.blogspot.com/2012/11/pumpkin-cupcakes-with-cream-cheese.html" target="_blank">English</a></span></span></span><br />
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR">C’est la saison
des courges, génial ! </span></span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR">Ici on va parler citrouille : j’ai l’habitude
de la cuisiner en velouté avec un peu de cumin et une touche de crème. Ça c’est
l’option classique…vous verrez comme on peut en faire de la glace, des cookies,
des gâteaux et bien d’autres choses encore. Aujourd’hui je vous passe une
recette de cupcakes, ces petits gâteaux moelleux recouverts de crème tant à la
mode en ce moment. </span>C’est qu’ils sont à croquer ces cupcakes, tellement
délicieux!</span></span></span></div>
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n’importe quelle citrouille, Alejandro est le grand gagnant du concours annuel
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<![endif]--><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span>
<div class="MsoNormal" style="line-height: normal;">
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span>
<br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Pour voir nos potager à louer (Ciudad Real, Espagne):</span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://lashuertasdeciudadreal.com/LH/inicio.html" target="_blank">Las Huertas de Ciudad Real</a> </span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span>
<br /></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Ingrédients (</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">pour 12 cupcakes):</span></span></span></span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Pour le gâteau de base: </span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">200g de farine </span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1,5 cc de levure chimique</span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">3 œufs</span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">150g de sucre </span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">100ml d'huile d'olive douce (peu forte en goût)</span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="FR">180ml(ou 250g) de purée de citrouille</span></span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">2 cc de cannelle en poudre</span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1/4 de cc de gingembre en poudre</span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1/4 de cc e clou de girofle en poudre</span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Pour le topping: </span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">120g de fromage type Philadelphia froid</span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">120g de beurre à température ambiante </span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">300g de sucre glace </span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1 CS de lait</span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span></div>
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<div class="MsoNormal" style="line-height: normal;">
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Préchauffer le four à 160º.</span></span></span>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
Tamiser la farine avec les épices et la levure. Réserver.</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Dans un autre bol, battre les œufs avec le sucre et l'huile. Incorporer la purée de citrouille. </span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Quand le mélange est homogène incorporer la farine.</span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Dans un moule à muffins rigide (silicone ou métal) placer des caissettes en papier dans chaque cavité(cela sert à maintenir le cupcake en place pendant la cuisson). </span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">On remplit les caissettes jusqu'au 3/4 (il est important que le cupcake ne déborde pas à la cuisson, c'est plus facile à décorer aussi).</span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
Mettre au four pendant 20-22 minutes ou jusqu'à ce qu'un cure-dent ressorte propre. Le temps de cuisson est très important si on les laisse 2 minutes de trop ils seront assez secs et donc beaucoup moins savoureux. Vérifier bien la cuisson un peu avant la fin.</span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Les sortir du four et les laisser refroidir sur la plaque 5 minutes, puis les passer sur une grille.</span></span></span></div>
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjagrTe1sOOmmUCCV6XIp8AyQclcNLhcWT4tf3-pGYzG77mQjhhH7CSbIGgdFPx-fLvQpZkRXpofq7PW_OGpm7Z5ibSX7EFa3At-uZNhYMNcmh0hY5b81BO4Z3BTzJHJzKT16YWx_yUCPn/s1600/PB160014.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjagrTe1sOOmmUCCV6XIp8AyQclcNLhcWT4tf3-pGYzG77mQjhhH7CSbIGgdFPx-fLvQpZkRXpofq7PW_OGpm7Z5ibSX7EFa3At-uZNhYMNcmh0hY5b81BO4Z3BTzJHJzKT16YWx_yUCPn/s320/PB160014.JPG" width="320" /></a><span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Pour le frosting, battre le beurre (à température ambiante) avec le sucre glace et une CS de lait avec un batteur (le même que pour monter les blancs, ne pas utiliser de mixeur!) Couvrir le bol avec un linge si vous souhaiter garder une cuisine étincelante!</span></span></span></span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Une fois bien mélangé, ajouter le fromage bien froid.Battre quelques minutes jusqu'à ce que le mélange soit bien blanc et crémeux. </span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Déposer le topping sur les cupcakes (une fois bien refroidis) avec une poche à douille (moi j'utilise mes douilles avec un sac de congélation...) ou simplement avec une spatule ou une cuillère à soupe.</span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Parsemer d'éclats de noisettes par exemple. </span></span></span> </div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirlO0dt3tg-WdjSWSpvO_0GxdZ_xDnnDr-qooUL0Lncx0wcgS1qPKZRPxsBcKk7EFcCPJVgYrOfFgqK-lYALx703kiwO6Pt8AGsa8siE4SQWKfx1wnfLz113Llsvy_vmZkpLW0lGCpAx2c/s1600/PB160019.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirlO0dt3tg-WdjSWSpvO_0GxdZ_xDnnDr-qooUL0Lncx0wcgS1qPKZRPxsBcKk7EFcCPJVgYrOfFgqK-lYALx703kiwO6Pt8AGsa8siE4SQWKfx1wnfLz113Llsvy_vmZkpLW0lGCpAx2c/s400/PB160019.JPG" width="333" /></a></div>
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<span style="font-size: small;"><span style="color: #999999;"><span style="font-family: Georgia,"Times New Roman",serif;">Une tuerie!!! :)</span></span></span></div>
<span style="color: #999999;"><span style="font-size: x-small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #999999;"><span style="font-size: x-small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span></div>
</div>
<div style="text-align: left;">
<span style="color: #999999;"><span style="font-size: x-small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span>
</div>
<div style="text-align: left;">
<span style="color: #999999;"><span style="font-size: x-small;"><span style="font-family: Georgia,"Times New Roman",serif;">Recette de <a href="http://www.objetivocupcake.com/" target="_blank">Objetivo Cupcake Perfecto</a>, le meilleur blog du moment pour les cupcakes et la pâtisserie. Merci Alma!</span></span></span></div>
<div style="text-align: left;">
<span style="color: #999999;"><span style="font-size: x-small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span></div>
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Anonymoushttp://www.blogger.com/profile/06773548861775118298noreply@blogger.com0tag:blogger.com,1999:blog-1006769720314825552.post-50123801489785564632012-11-26T14:06:00.002-08:002013-09-22T07:18:08.786-07:00Pesto de Roquette Maison<div style="text-align: left;">
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://lacuisineamelie.blogspot.com/2012/11/pesto-de-rucula-casero-pesto-de.html" target="_blank">Español</a> <a href="http://lacuisineamelieenglish.blogspot.com/2012/11/home-made-rocket-pesto.html" target="_blank">English</a></span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Pour la première publication de ma vie, une petite recette toute simple mais qui fait toujours plaisir!</span></span></span></div>
<div style="text-align: left;">
<div style="text-align: left;">
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Avec ce blog j'aimerais partager avec vous les recettes des petits plats qui sortent de ma toute petite cuisine.</span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span></div>
</div>
<div style="text-align: left;">
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">J'ai la chance d'avoir un petit potager, c'est de là que</span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudhn-KbHG-6KcSkPo32hpXVGp6BH_Ir8yVZDtxEe_wlYVN6XVUwXt9WprVfynxRRVWu0lZa8gYe3Yp6i0sG1qxXJF8S6p3f6D6_9KAjBVpkcIhUkYjtKubZ6iE4sq3tEjtlCPrxlr4onN/s1600/PB250055.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudhn-KbHG-6KcSkPo32hpXVGp6BH_Ir8yVZDtxEe_wlYVN6XVUwXt9WprVfynxRRVWu0lZa8gYe3Yp6i0sG1qxXJF8S6p3f6D6_9KAjBVpkcIhUkYjtKubZ6iE4sq3tEjtlCPrxlr4onN/s320/PB250055.JPG" width="240" /></a>vient ma roquette. Elle est très forte en goût, légèrement amère, mais qu’est-ce que j'aime ça! Je la mélange à ma salade pour la corser un peu, au dessus d'une pizza à la sortie du four ou bien en pesto!</span></span></span><br />
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Pour 4 personnes:</span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">60 g de roquette<br />
50 g de noix et noisettes<br />
20 g de parmesan<br />
50 g d’huile d’olive<br />
1 CS de jus de citron</span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">. Laver
et égoutter la roquette. </span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">. Mixer tous
les ingrédients pour obtenir une pâte verte qui ne doit pas forcément
être complètement
homogène. </span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">. Au moment de le servir avec les pâtes, conserver un peu d'eau
de cuisson et ajouter la au pesto. </span></span></span><br />
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">. Servir et manger au plus vite!</span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Le pesto se conserve 2-3 jours au frigo, pas plus. Il se congèle parfaitement.</span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Recette <span style="font-size: small;">inspirée de <a href="http://www.cleacuisine.fr/" target="_blank">Cléa</a></span></span></span></span></div>
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<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span>
<span style="color: #999999;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">B<span style="font-size: small;">on appétit!</span></span></span></span><br />
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