tag:blogger.com,1999:blog-59439363078374004782024-03-13T13:34:37.211-07:00entre mets et délicesAnonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-5943936307837400478.post-45871264043043896132013-12-23T07:03:00.000-08:002013-12-23T08:05:41.100-08:00Maison en pain d'épices<div style="text-align: left;">
<span class="Apple-style-span" style="color: #6aa84f; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>JOYEUX NOËL À TOUS</b></span> <span class="Apple-style-span" style="color: #93c47d;">2013</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Les fêtes de Noël sont bien là, et après avoir fais mes propres décorations qui ornent mon sapin de Noël, je me suis lancée dans LA maison en pain d'épices. En effet à vue d'oeil ça semble très complexe, mais en réalité la fabrication est très simple, cependant il faut avoir du temps (par rapport au séchage). Alors , si vous voulez vous lancer et impressionner vos amis, avec cette belle décoration faite main, et unique c'est parti :)</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">En effet cette maison vous permet de laisser place à votre créativité et imagination, afin de la décorer comme vous le souhaité, avec vos propres couleurs et accessoires.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Un travail que vous serez fière de montrer. À vous de créer votre maison <span class="Apple-style-span" style="font-size: x-small;"> et n'hésiter pas à m'en envoyer des photos.</span></span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 40 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">CUISSON : 10 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">REPOS : 1 heure</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">SÉCHAGE : 24 heures</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">pain d'épices :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- <span class="Apple-style-span" style="line-height: 20px;">350g de farine</span></span></div>
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<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 180g de sucre</span></span></div>
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<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 6 cl de sirop d’érable</span></span></div>
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<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 120g de beurre</span></span></div>
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<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 oeuf</span></span></div>
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<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 cc de levure chimique</span></span></div>
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<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 c à s de 4 épices</span></span></div>
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Glace royale (ciment maison) :</span></span></div>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace;">- </span></span><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; line-height: 20px;">1 blanc d’oeuf</span></span></div>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace;">- </span></span><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; line-height: 20px;">120g de sucre glace</span></span></div>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace;">- </span></span><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; line-height: 20px;">5 gouttes de jus de citron</span></span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small; line-height: 20px;">Glace royale (décoration) :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small; line-height: 20px;">- 1 blanc d’oeuf</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small; line-height: 20px;">- 3 gouttes de jus de citron</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small; line-height: 20px;">- 220g de sucre glace</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small; line-height: 20px;">- colorant (rouge, vert ...)</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span class="Apple-style-span" style="font-family: Georgia; font-size: medium; font-weight: bold;">1. </span>Télécharger et imprimer <a href="https://drive.google.com/file/d/0BzqXghwOOKDhOHdTdHRzR1R1a1E/edit?usp=sharing" target="_blank">les gabarits de la maison</a> (largeur maison, longueur maison et le toit). Ensuite découper-les et évider les fenêtres et la porte.</span><br />
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>2. </b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">Faire le pain d'épice (les murs):</span></span></span></div>
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<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Faites fondre le beurre, le sucre et le sirop d’érable dans une casserole.</span></span></div>
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Mélangez ensemble les matières sèches : la farine, la levure et les épices.</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Versez le mélange fondu sur les matières sèches et mélangez à la spatule, une fois que le mélange s'épaissi, ajoutez l'oeuf et pétrir à la main jusqu'à obtenir une pâte. </span><span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">Attention à ne pas trop la travailler.</span></span><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small; line-height: 20px;"></span><br />
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Formez une boule, et l'envelopper dans du film alimentaire pour la réserver au réfrigérateur pendant 1 heure.</span></div>
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<span class="Apple-style-span" style="color: #999999;"><b style="font-size: 18px;">3. </b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">Découpe des murs :</span></span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small; line-height: 20px;">Préchauffer votre four à 190°C.</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small; line-height: 20px;">Farinez votre plan de travail et étalez la pâte sur 5mm d’épaisseur. Découpez-y les éléments imprimés (le toit x2, largeur maison x2, longueur x2).</span></div>
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<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Mettre tous ces éléments sur une plaque avec du papier sulfurisé. Enfournez pendant 15 mn. À la sortie du four laissez refroidir que le pain d'épices durcisse.</span><br />
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<span class="Apple-style-span" style="color: #999999;"><b style="font-size: 18px;">4. </b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;"><u>Glace royale pour le ciment</u> :</span></span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Montez le blanc en neige bien ferme. Et y a</span><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">jouter le sucre glace et le citron, puis mélanger à la spatule, pour avoir une consistance de crème.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Enfin, versez ce glaçage dans une poche à douille et commencer le montage de la maison.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><b style="font-family: Georgia; font-size: 18px;">5. </b><u>Le montage</u> :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Prendre une longueur et une largeur, et les coller avec de la glace royale, n'hésiter pas à en mettre une bonne couche. </span><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small; line-height: 20px;">Maintenez-les ensemble, </span><span class="Apple-style-span" style="color: #999999; line-height: 20px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">et vous pouvez vous aider de livres, boites ou autres pour les maintenir ensemble, en attendant que la glace royale sèche.</span></span><br />
<span class="Apple-style-span" style="color: #999999; line-height: 20px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">Faire de même, afin de coller les 4 murs entre eux. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOszH-vLp5kfCwA3CSTFI1TkhwMw7-COAsOmPHeYPwPtiYm4eVLpgwRCr6Iv9dtvpT24Kh_tTuCbRWlgPNhXDHMmywBdyYn5gmZgiTeMNXAi9NFHbZDqRkfk4KFqX2EThiJ1oUMNPWWw/s1600/maison+e%CC%81pices5.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/AVvXsEjOszH-vLp5kfCwA3CSTFI1TkhwMw7-COAsOmPHeYPwPtiYm4eVLpgwRCr6Iv9dtvpT24Kh_tTuCbRWlgPNhXDHMmywBdyYn5gmZgiTeMNXAi9NFHbZDqRkfk4KFqX2EThiJ1oUMNPWWw/s400/maison+e%CC%81pices5.jpg" width="300" /></a><span class="Apple-style-span" style="color: #999999; line-height: 20px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">Laissez sécher 4h afin que ce soit bien solide avant d'y coller le toit. Utiliser le même principe pour le toit, et bien tartiner de glace royale afin que ce soit bien solide, toujours en vous aidant d'appuis, pour que la glace royale est le temps de sécher et solidifier votre maison.</span></span><br />
<span class="Apple-style-span" style="color: #999999; line-height: 20px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">Laisser sécher votre maison toute la nuit, avant de la décorer.</span></span><br />
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font-family: Georgia; font-size: 18px;"><b>6. </b></span><u>La décoration</u> :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span class="Apple-style-span" style="line-height: 20px;">Montez le blanc d’oeuf bien ferme. Ajouter le sucre glace tamisé, et le jus de citron,et mélanger à la spatule, afin d'obtenir une consistance plus épaisse, ce qui est plus facile pour décorer.<br />
Versez dans une poche à douille de très petit diamètre et décorez votre maison comme vous le souhaité.<br />
Vous pouvez également ajouter du colorant a votre glace royale pour faire des décorations en couleur sur votre maison. Laissez libre court à votre imagination.<br />
</span></span><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small; line-height: 20px;">Enfin attendre que la décoration soit bien sèche avant de pouvoir manipuler votre maison :)</span><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span class="Apple-style-span" style="line-height: 20px;"><br /></span><span class="Apple-style-span" style="line-height: 20px;"><br />
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Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com0tag:blogger.com,1999:blog-5943936307837400478.post-25106786132676452042013-12-21T09:01:00.001-08:002013-12-21T09:03:34.129-08:00Truffes chocolat noix de coco<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Les fêtes sont là, les lumières de Noël, ses décorations, et ses bonnes odeurs, c'est le moments de se lancer dans les petites douceurs de Noël. Faciles et rapides à faire ces truffes sont parfaites pour offrir et faire sensation auprès de vos amis et votre famille. Et avec un peu d'imagination vous pouvez les décliner en plusieurs parfums (chocolat blanc, noir, au lait, et à la pistache, noix de coco, cacao, noisettes ...)</span><br />
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<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif; font-size: small;">Alors maintenant à vous d'apporter les petites douceurs au repas de Noël :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72j56On7zKyrMAi0rdp87XFKHbhx6dfzXTkk1QiHLuuwnOQWJ3itbGudBLbUY63lyYs_yf5wWgM9AwToXgVtllyvj9e14WmtL9p4BHysKRigoerqvUdOxp_GuXE0AlJZO2vV_zNyP0g/s1600/truffes+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72j56On7zKyrMAi0rdp87XFKHbhx6dfzXTkk1QiHLuuwnOQWJ3itbGudBLbUY63lyYs_yf5wWgM9AwToXgVtllyvj9e14WmtL9p4BHysKRigoerqvUdOxp_GuXE0AlJZO2vV_zNyP0g/s640/truffes+3.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpvvGsY4LbIOymDA3rtElY-lraE9PL8fe68cjbxvlxD7Nz3xLiqrESHYa9DmMwGP4XiGGNVubSXn2Q21XBkhupB7Bq2gkrtYchyphenhyphenih9EZMhEmDo2cmEctMf4gdC63tw9Fg-hGA4-GDqQ/s1600/truffes2.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/AVvXsEgCpvvGsY4LbIOymDA3rtElY-lraE9PL8fe68cjbxvlxD7Nz3xLiqrESHYa9DmMwGP4XiGGNVubSXn2Q21XBkhupB7Bq2gkrtYchyphenhyphenih9EZMhEmDo2cmEctMf4gdC63tw9Fg-hGA4-GDqQ/s320/truffes2.jpg" width="240" /></a><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 20 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">RÉFRIGÉRATION : 15 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 6 personnes</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 250g chocolat noir</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 15 cl de crème liquide</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 100g de noix de coco râpée</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>1.</b></span> Cassez le chocolat en morceaux et le réserver dans un saladier.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>2.</b></span> Portez la crème à ébullition et versez-la sur le chocolat, en trois fois, tout en remuant avec une spatule, afin d'obtenir une ganache souple et brillante. Laissez le mélange au frais pendant 15 mn pour que le mélange durcisse un peu.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>3.</b></span> Pour former les truffes, faire des petites boules avec la ganache, puis les rouler dans la noix de coco râpée.</span></div>
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Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com0tag:blogger.com,1999:blog-5943936307837400478.post-59698235950529631802013-09-18T09:47:00.001-07:002013-09-19T02:27:33.342-07:00Tarte au citron façon C. MICHALAK<div class="separator" style="clear: both; text-align: justify;">
<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Voici une recette tirée du livre "Le gâteau de mes rêves" de Christophe Michalak. Un livre très agréable et bien expliqué pour des recettes toutes plus meilleures les unes que les autres. C'est une tarte au citron facile à réaliser, avec une belle présentation et très originale. Une véritable fraicheur en bouche ^^</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 25 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">CUISSON : 10 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">RÉFRIGÉRATION : 24 heures</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 6 personnes</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">crémeux citron :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 3 oeufs</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 150 g de sucre semoule</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 2 citrons</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 feuille de gélatine</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 180 g de beurre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">le fond de tarte :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 350 g de biscuit à la noix de coco</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 100 g de beurre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>1.</b></span> Le crémeux au citron (la veille) :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Zestez les citrons dans une casserole. Pressez-les pour obtenir 150 g de</span><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"> jus de citron.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Faites ramollir la gélatine dans un bac d'eau froide.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Blanchir le sucre et les oeufs dans un cul de poule.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Chauffez et portez à 85°C le jus et les zeste de citron, puis hors du feu ajouter la gélatine molle et essorée. Versez le tout sur les oeufs et le sucre puis remettre sur le feu 1 mn.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Enfin débarrasser dans un récipient et attendre que la préparation retombe à 45°C, pour ajouter le b</span><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">eurre petit à petit tout en mixant la préparation.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Mettre en poche et réservez au réfrigérateur pendant 24H, </span><span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">le temps que la gélatine prenne.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>2.</b></span> <span class="Apple-style-span" style="line-height: 20px;">Le fond de tarte (le lendemain) :</span></span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span class="Apple-style-span" style="line-height: 20px;">Faites fondre le beurre. Réduisez en poudre les sablés à la noix de coco et ajoutez les au beurre fondu.</span></span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span class="Apple-style-span" style="line-height: 20px;">Dans un cercle de 18 cm de diamètre, étalez le sablé à l'aide d'une cuillère. Retirez ensuite le cercle et réservez au réfrigérateur 1 heure.</span></span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>3.</b></span> À l'aide de la poche, dressez des boules de crémeux au citron sur le fond de tarte. </span><span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">Dégustez bien frais.</span><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"> </span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com0tag:blogger.com,1999:blog-5943936307837400478.post-90763775280012452132013-09-17T10:45:00.001-07:002013-09-17T10:46:39.162-07:00Charlotte aux framboises et à la rose<div style="text-align: justify;">
<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Voici une recette que j'adore faire, re-faire et re re faire. J'aime beaucoup les charlottes c'est un entremet super beau comme bon, et puis on peut la décliner avec pleins de parfums différents. Ça peut être un dessert au chocolat ou aux fruits en gardant la même base : les biscuits à la cuillères. </span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">La charlotte est aussi le premier entremet que j'ai appris à faire pour le CAP pâtisserie ^^</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">C'est une recette un peu longue, mais très simple à réaliser. C'est aussi un dessert que l'on peut faire la veille pour le lendemain, elle ne sera que meilleur et bien fraîche.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Régalez vous et faite parler votre imagination pour les goûts et les couleurs :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrNDz3vlhpgk3JtUrW5QGJehIUIcZsRqQH4fhrQH4ga2_hXfpDbXriJh68pfjAHCfHoV8bPQlpIH8HT4wj4KXJsQb4ckhzhyxPF_ltGuHBn_rXx2GuRQCy3jb6nu8voC55JLJ4ay2TA/s1600/charlotte+framboise4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrNDz3vlhpgk3JtUrW5QGJehIUIcZsRqQH4fhrQH4ga2_hXfpDbXriJh68pfjAHCfHoV8bPQlpIH8HT4wj4KXJsQb4ckhzhyxPF_ltGuHBn_rXx2GuRQCy3jb6nu8voC55JLJ4ay2TA/s640/charlotte+framboise4.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 40 minutes</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">CUISSON : 7 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">RÉFRIGÉRATION : toute une nuit</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 8 personnes</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Biscuits cuillère :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 4 oeufs (blancs et jaunes séparés)</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 100 g de farine</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 100 g de sucre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Sirop :</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 75 ml d'eau</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 90 g de sucre</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 3 c à s d'eau de rose</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Bavaroise framboise :</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 200 g de framboises fraîches ou congelées</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 200 g de lait</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 60 g de sucre</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 4 jaunes (80g)</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 3 feuilles de gélatine</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- une dizaine de framboises fraîches</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><br /></span>
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 320 g de crème fraîche liquide</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Décoration:</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- quelques pétales de rose</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- framboises fraîche</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5neRLAs6DKMQ-baxmnsm8JbFSQ2PRV8_CdsigYr2K3kzQH17PbXkD-AhcGH73laUKJZ0B0uVxZMF-C2-oHFVydXc8ntOOStRlF44gfvo2JVZBd0yP5J2fRALXNZB4T0ZyqlChLHllwQ/s1600/charlotte+framboise5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5neRLAs6DKMQ-baxmnsm8JbFSQ2PRV8_CdsigYr2K3kzQH17PbXkD-AhcGH73laUKJZ0B0uVxZMF-C2-oHFVydXc8ntOOStRlF44gfvo2JVZBd0yP5J2fRALXNZB4T0ZyqlChLHllwQ/s400/charlotte+framboise5.jpg" width="300" /></a><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>1.</b></span> Biscuit à la cuillère :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Monter les blancs en neige, et ajouter le sucre quand ils sont bien fermes et monter encore 1 mn.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ajouter les jaunes à la maryse délicatement d'abord puis bien mélanger quelques seconde. Enfin incorporer la farine tamisée de la même manière que les jaunes </span><span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">attention l'appareil ne dois pas être trop liquide</span><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Sur une plaque à pâtisserie recouverte de papier cuisson, dresser 2 disques de la taille de votre cercle à la poche à douille.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ainsi qu'une cartouchière, </span><span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">bande de biscuits attachés les uns aux autres, </span><span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif; font-size: xx-small;">non ce n'est pas de la triche, </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;"><span class="Apple-style-span" style="color: #999999;">de la hauteur de notre disque. Tamisez-la de sucre glace deux fois et enfournez le tous à 220°C pendant 7 mn.</span></span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">À la sortie du four faite glisser votre papier cuisson avec les biscuits dessus hors de votre plaque </span><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">afin qu'ils ne continuent pas à cuire. </span></span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>2.</b></span> </span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Sirop d'imbibage :</span></span></div>
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<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Chauffez l'eau et le sucre dans une casserole jusqu'à ébullition. Après refroidissement ajouter l'eau de rose.</span></span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>3.</b></span> Bavaroise framboise :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Réduisez vos framboises fraîches ou décongelées en purée à l'aide d'un mixeur.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Faire tremper dans un bol d'eau froide la gélatine.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Dans une casserole, porter le lait à ébullition.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Dans un cul de poule mélanger les jaunes avec le sucre jusqu'à ce que le mélange blanchisse. Verser le lait bouillant sur ce mélange bien remuer, puis remettre le tout dans la casserole et cuire à la nappe </span><span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">quand le mélange laisse une trace sur la cuillère comme une anglaise.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Hors du feu ajouter la gélatine préalablement ramollies et égouttées.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Verser le tout sur votre purée de framboise.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Pendant ce temps, monter votre crème fraîche liquide en chantilly pas trop ferme </span><span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">dans un bac bien froid c'est plus facile.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Enfin incorporer la crème fouettée délicatement dans le mélange précédents refroidis.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>4.</b></span> Montage de la charlotte :</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-K64m7pWKguozQqIsMrotxvUujOU9tbLJqlPtSFCWHuy7IgdPCoPtu57PvLHQO976v-K7T8FmPQyfMPJGfbBT6-WGMpcOExnuiSCSChXY7G9-sS9i4akUbfD7G4I7Edq65GAODcqjHA/s1600/charlotte+framboise.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/AVvXsEh-K64m7pWKguozQqIsMrotxvUujOU9tbLJqlPtSFCWHuy7IgdPCoPtu57PvLHQO976v-K7T8FmPQyfMPJGfbBT6-WGMpcOExnuiSCSChXY7G9-sS9i4akUbfD7G4I7Edq65GAODcqjHA/s400/charlotte+framboise.jpg" width="300" /></a></div>
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Chemiser </span><span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">mettre contre les parois de votre cercle à l'intérieur</span><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"> votre cercle avec la cartouchière de biscuit (couper le bas des biscuit afin que le côté table de votre entremet soit stable). Au fond déposer votre 1er cercle (coupez le contour au ciseau s'il ne passe pas) côté feuille de cuisson vers vous, puis imbiber le bien avec un pinceau et le sirop refroidis </span><span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">il est important de bien imbiber le biscuit afin que l'entremet ne soit pas sec.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Garnir jusqu'à mi-hauteur de bavaroise framboise, puis insérer quelque framboise fraîche dans la bavaroise.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ajouter ensuite le second disque et répéter l'opération.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>5.</b></span> Mettre l'entremet au réfrigérateur toute la nuit, le temps que la bavaroise prenne. </span><br />
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<span class="Apple-style-span" style="color: #999999; font-size: 18px;"><b>6. </b></span><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Le lendemain, sortez la, regarder que la mousse à bien prise décorer sur le dessus de l'entremet de framboises fraîches disposées en cercles, ainsi que de pétales de roses cristallisées.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">(de vraies pétales de roses lavées trempées dans du blanc d'oeuf et du sucre cristal, et laisser sécher sur une feuille de cuisson quelques heures).</span><br />
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Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com0tag:blogger.com,1999:blog-5943936307837400478.post-31104576690018149562013-09-11T10:19:00.002-07:002013-09-11T10:19:33.437-07:00Clafoutis aux tomates cerise et parmesan<div style="text-align: justify;">
<span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Après un apéro il me reste souvent pleins de tomates cerises, alors j'en profites et je m'en sert pour en faire un clafoutis. Oui, il s'agit bien d'une recette salé, c'est un appareil à clafoutis </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">sans le sucre bien</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"> sur</span> auquel j' ajoutes les tomates cerises, du parmesan et un peu de romarin.</span></span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">C'est un régal accompagné d'une salade verte pour les journées d'été et, facile à faire : il est parfait pour les pique-nique.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6yo2uWtRxcn33iY1eBbDQJbibm3kVv8-Rd0_RrAhdqFSYYe1jwSxCXZI-d0mY-ReFklouXUy1xEtkUdoPtRgBy7K1CBXB0JSF37nbqBRGuJNFLFYz6q5ITOvVuH5LnTObIxorxVZ3g/s1600/clafoutis+tomate2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6yo2uWtRxcn33iY1eBbDQJbibm3kVv8-Rd0_RrAhdqFSYYe1jwSxCXZI-d0mY-ReFklouXUy1xEtkUdoPtRgBy7K1CBXB0JSF37nbqBRGuJNFLFYz6q5ITOvVuH5LnTObIxorxVZ3g/s640/clafoutis+tomate2.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 10 minutes</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIrYhDSow9BfpCIRpZ60ORRlSrhjfvuM2DlS0RK9ho_MRKUuzWpxLkPdt4AQb1lj8Js66rOepGSWoj_CBzSKY3j0u-d04lMOCBBnMkLjkyqc8jlhonNGNCpcxqWXtk-Oe5lP0xHUCLQ/s1600/clafoutis+tomate3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIrYhDSow9BfpCIRpZ60ORRlSrhjfvuM2DlS0RK9ho_MRKUuzWpxLkPdt4AQb1lj8Js66rOepGSWoj_CBzSKY3j0u-d04lMOCBBnMkLjkyqc8jlhonNGNCpcxqWXtk-Oe5lP0xHUCLQ/s400/clafoutis+tomate3.jpg" width="300" /></a><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">CUISSON : 30 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 4 personnes</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 30 tomates cerises</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 25 cl de lait</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 125 g de farine</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 3 oeufs</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 50g parmesan</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- un peu de romarin</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>1.</b></span> Préchauffer le four à 180°. Laver les tomates cerises.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>2.</b></span> </span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Dans un saladier, Mélangez les oeufs avec la farine et le lait. Ajoutez le parmesan. Puis salez et poivrez.</span></span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>3.</b></span> Versez l'appareil dans un plat à gratin beurré. </span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>4.</b></span> Répartissez les tomates cerises et un peu de romarin.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>5.</b></span> Enfournez pendant 30 mn, et mettre sous le grill les 5 dernières minutes pour que le clafoutis prenne une jolie couleur dorée.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">Servir tiède ou froid.</span></div>
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Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com0tag:blogger.com,1999:blog-5943936307837400478.post-83298731054060153672013-02-13T07:15:00.000-08:002013-02-13T07:16:35.423-08:00Gratinée à l'oignon<div class="separator" style="clear: both; text-align: justify;">
<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Une vraie recette d'hiver très facile à faire, qui réchauffe bien par ce temps glacial. La recette de nos grands mères, en ce qui me concerne, c'est la tradition d'après fête. Après le marathon des repas très copieux et parfois lourds des fêtes, une bonne soupe à l'oignon et un plateau de charcuterie voilà donc, ce qui se passe, en Ardèche, chez ma grand mère autour de la grande table familiale :)</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><br /></span></span></div>
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 20 minutes</span><br />
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">CUISSON : 50 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 4 personnes</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients : </span></b></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: #999999; font-size: small;">- 400 g d’oignons</span></span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 120 g d’emmental râpé</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 40 g de beurre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 c à s de farine</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 10 cl de vin blanc sec</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1,5 L bouillon de volaille</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 bouquet garni</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 12 tranches de baguette grillées</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- sel, poivre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>1.</b></span> Pelez et émincez les oignons en fines rondelles.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>2.</b></span> Laissez fondre le beurre dans une grande cocotte et faites-y revenir les oignons sur feu moyen, jusqu’à légère coloration. Mélanger délicatement. Saupoudrez les oignons de farine, puis mélangez bien 1 mn. Ajoutez le vin blanc et remuez avec une cuillère en bois.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>3.</b></span> Versez 1,5 L de bouillon de volaille tiède sur les oignons. Ajoutez le bouquet garni, salez et poivrez, puis portez à ébullition. Baissez ensuite le feu, puis laissez cuire pendant 35 mn à petits frémissements.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>4.</b></span> Faites chauffez le grill du four (210°C). Répartissez la soupe dans des cassolettes, déposez dessus 2 ou 3 tranches de pain grillé, et parsemez d’emmental râpé.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>5.</b></span> Déposez les cassolettes au four et faire gratiner le fromage sous le grill du four jusqu’à coloration. Servez aussitôt.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com0tag:blogger.com,1999:blog-5943936307837400478.post-86093012553756649682012-11-01T05:50:00.002-07:002012-11-01T05:50:35.234-07:00Halloween's Cupcakes<div class="separator" style="clear: both; text-align: justify;">
<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Aujourd'hui Halloween, alors on fait des pâtisseries qui font peur mais qui sont un vrai bonheur à manger. Des cupcakes très simples et rapides à faire permettant de s'amuser et de laisser court à son imagination pour une décoration la plus effrayante possible Mouhahaha °O°</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssds9dTEK2Q3otfNcmYkodLjylMmN1w0FF7__YpSG8W319g8qvfF7S1E53tTNDH4iy1lN3q6hsymYN4ia11rKxJMjXit2eVjy5U04EsOqBIKAiwkUFr-O1H1M06QoKBXzDJpeax5i2g/s1600/cupcake+choco+glacage+royal+halloween2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssds9dTEK2Q3otfNcmYkodLjylMmN1w0FF7__YpSG8W319g8qvfF7S1E53tTNDH4iy1lN3q6hsymYN4ia11rKxJMjXit2eVjy5U04EsOqBIKAiwkUFr-O1H1M06QoKBXzDJpeax5i2g/s640/cupcake+choco+glacage+royal+halloween2.jpg" width="480" /></a></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 40 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">CUISSON : 30 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 20 cupcakes</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 180 g de chocolat noir</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 225 g de beurre mou demi-sel</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 225 g de sucre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 4 oeufs </span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 250 g de farine</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 11 g de levure chimique</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 250 ml de lait</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Décoration :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- Fondant blanc (<a href="http://www.chefnini.com/fondant-glacage/" target="_blank">super recette sur le blog de Chef nini</a>)</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- bonbon réglisse</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- pruneaux</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8JEaabxWNaLWENjWx4OoMKar7d7Wj3nFLaJpfmdxalAxUudy4j-CpHyXa-uv59SmU_LLkFdN605OVEYSCrOqWKSjKmgVxtfnX9gENTECNjT8oGQbeE8U57ey2Kfz3jeDAXP2Uf2l14Q/s1600/cupcake+choco+glacage+royal+halloween3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8JEaabxWNaLWENjWx4OoMKar7d7Wj3nFLaJpfmdxalAxUudy4j-CpHyXa-uv59SmU_LLkFdN605OVEYSCrOqWKSjKmgVxtfnX9gENTECNjT8oGQbeE8U57ey2Kfz3jeDAXP2Uf2l14Q/s400/cupcake+choco+glacage+royal+halloween3.jpg" width="300" /></a><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>1. </b></span>Cupcakes : </span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Préchauffer le four à 180 °C / 350°F.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Casser le chocolat en morceaux et le déposer dans un bol en verre ; faire fondre au bain-marie ou au four micro-ondes avec 2 cuillerées à soupe de lait – à sec, au micro-ondes, vous risquez de faire granuler le chocolat si vous le laissez trop longtemps. C’est une petite précaution à prendre si vous êtes à votre premier essai!</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>2.</b></span> Retirer de la source de chaleur ; mélanger jusqu’à ce que le chocolat soit bien lisse.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>3.</b></span> Casser les oeufs dans un autre bol et les défaire à la fourchette.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Dans un grand bol, fouetter le beurre avec le sucre jusqu’à ce que le mélange blanchisse. Incorporer les oeufs, un à un.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>4.</b></span> Ajouter le chocolat fondu et mélanger bien.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>5.</b></span> Ajouter la farine et la levure, petit à petit, en alternant avec le lait, sans cesser de mélanger.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>6.</b></span> Verser la pâte dans les moules à muffins, en remplissant les caissettes aux trois-quarts. Enfourner pour 20 minutes environ. Une pointe de couteau insérée au centre des cupcakes doit ressortir sèche. Laisser refroidir les cupcakes avant de les glacer.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>7.</b></span> Décoration :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Faire fondre du fondant au bain marie juqsqu’à ce qu’il soit liquide, et à l’aide d’une spatule décorer les cupcakes.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Place à votre imagination pour les visages. J’ai coupé des morceaux de pruneaux pour le nez et le yeux, et des bonbons réglisse pour la bouche.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com0tag:blogger.com,1999:blog-5943936307837400478.post-7664851195681839022012-11-01T05:50:00.001-07:002012-11-01T05:50:17.477-07:00Macarons à l'huile d'olive<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Voilà une recette que j'ai faite pour le concours <a href="https://www.facebook.com/ardeche.saga/app_178073592327306" target="_blank">L'Ardèche s'invite dans votre cuisine</a> , où il s'agit de faire une recette avec des produits d'Ardèche bien définis, et oui l'huile d'olive en fait partie. Je décide de prendre cet ingrédient car il allie à la fois mes origines ardéchoises (du coup :)) et le sud où je vis !</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Des macarons sucrés-salés super sympas par le goût et leur belle couleur.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfd-W2VYYfqukuIbNwFB38TxNv_OnRvPgX2DRoMTCIRkPv_lKX_Zc03XHb2Z4dnxlVZFWWqKHstWQCbKGSgOfjPLgBsP5YVhScDLpcdJacC7VAuTGt0ow8PB8ie7JZ7R_bwSgazLm0zw/s1600/macaron+huile+d+olive.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfd-W2VYYfqukuIbNwFB38TxNv_OnRvPgX2DRoMTCIRkPv_lKX_Zc03XHb2Z4dnxlVZFWWqKHstWQCbKGSgOfjPLgBsP5YVhScDLpcdJacC7VAuTGt0ow8PB8ie7JZ7R_bwSgazLm0zw/s640/macaron+huile+d+olive.jpg" width="480" /></a></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 35 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">CUISSON : 20 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">REFRIGERATEUR : 24 heures</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 60 coques</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">coques :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 150g de poudre d’amande</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 150g de sucre glace</span></div>
<div style="font: normal normal normal 14px/normal Georgia; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 50g de blancs d’oeuf</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 50g de blancs d’oeufs</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 150g de sucre semoule</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 50g d’eau</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">ganache :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 10 cl de lait</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 oeuf</span></div>
<div style="font: normal normal normal 14px/normal Georgia; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 20g de sucre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 sachet de sucre vanillé</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 4 c à s d’huile d’olive</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 10g de Maïzena</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 100g de beurre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>1.</b></span> Mélangez ensemble la poudre d’amande et le sucre glace tamisés.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><br /></span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>2.</b></span> Cuire les 150g de sucre semoule et l’eau à 110°, et versez sur les blancs montés.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>3.</b></span> Montez jusqu’à ce que le mélange tiédisse.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>4.</b></span> Ajoutez les 50g de blancs non montés.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>5.</b></span> Mélangez aux poudres. Dressez les macarons et enfournez à 140° pendant 12 mn.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>6.</b></span> Préparez la crème :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Faites chauffer le lait dans une casserole. Mélangez l’oeuf et les sucres jusqu’à blanchissement du mélange. Ajoutez la Maïzena et versez dessus le lait bouillant. Faites épaissir le tout à feu doux, puis laissez refroidir à température ambiante, recouvert d’un film alimentaire au contact. Battez le beurre en pommade et ajoutez petit à petit la crème et l’huile d’olive.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>7.</b></span> Garnissez les macarons à l’aide d’une poche à douille, puis réservez 24 heures au frais.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com1tag:blogger.com,1999:blog-5943936307837400478.post-24840812850655296272012-09-24T08:35:00.000-07:002012-09-24T08:35:19.362-07:00Cupcakes au beurre de cacahuète <div class="separator" style="clear: both; text-align: justify;">
<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Aujourd'hui initiation à la pâtisserie : cours de cupcakes avec ma soeur, donc cupcakes sans gluten :)</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Je lui aie demandé quel goût elle voulait, et cette inconditionnelle fan du beurre de cacahuète m'a regardé avec son grand sourire et là j'ai compris que ce sera cupcake beurre de cacahuète et décor MM's ! Le résultat est super avec une pâte légère (le petit coup de pouce de la fécule de pomme de terre) et un goût 100% beurre de cacahuète.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 20 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">CUISSON : 25 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 12 cupcakes</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">cupcakes :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 75 g de beurre de beurre mou</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 150 g de sucre fin</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 100 g de beurre de cacahuète</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 2 oeufs</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 100 g de maïzena</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 20 g de fécule de pomme de terre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 cuillère à café de de levure chimique</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 pincée de sel</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 60 ml de lait</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Topping beurre de cacahuète</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 60g de beurre de cacahouètes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 50g de beurre mou</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 100g de sucre glace</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 2 cuillère à soupe de lait</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- MM’s (pour la décoration)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs62jsDtMd222UMR53LLCSKlOxRPMXqaD-4OfOXlKJqZP76ci8YUyakw9WXCg8HnOU1foba07IRrE6yckLxNPeQVlPWLBVOvZNFXZ9RAibiXsFiS9IryqB2_MZsQxoavuYP2GalJ8VkQ/s1600/cupcake+beurre+cacahuete+mm's4.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/AVvXsEjs62jsDtMd222UMR53LLCSKlOxRPMXqaD-4OfOXlKJqZP76ci8YUyakw9WXCg8HnOU1foba07IRrE6yckLxNPeQVlPWLBVOvZNFXZ9RAibiXsFiS9IryqB2_MZsQxoavuYP2GalJ8VkQ/s320/cupcake+beurre+cacahuete+mm's4.jpg" width="240" /></a><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>1.</b></span> Préchauffer le four à 170°. </span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>2.</b></span> Dans un saladier, fouetter le beurre pendant 1 minutes. Rajouter le sucre puis le beurre de cacahouètes et continuer de battre pour obtenir une pâte homogène.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>3.</b></span> Ajouter les oeufs un à un.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Enfin, rajouter le lait, la maïzena, la fécule, la levure chimique et le sel. Bien mélanger.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>4.</b></span> Versez la pâte dans des caissettes en les remplissant au 2/3.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Mettre au four pendant 23 min.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTB7lkfLSC8FkCsWwxhE5qw_MHV_FuKBxQ69vPhicSuKNnmADFBX8zJIuCaXe8MEADr0mc41BMz5kZB5bYr1mSMsVbmWGux_lDAw2uY-UpjObwc_G7cb0WxBVUzSW_EOC3fd8gX_sBEw/s1600/cupcake+beurre+cacahuete+mm's5.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/AVvXsEjTB7lkfLSC8FkCsWwxhE5qw_MHV_FuKBxQ69vPhicSuKNnmADFBX8zJIuCaXe8MEADr0mc41BMz5kZB5bYr1mSMsVbmWGux_lDAw2uY-UpjObwc_G7cb0WxBVUzSW_EOC3fd8gX_sBEw/s320/cupcake+beurre+cacahuete+mm's5.jpg" width="240" /></a><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Une fois cuit, disposez vos cupcakes sur une grille pour les laisser refroidir.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>5.</b></span> Pendant ce temps, préparer le topping :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Dans un saladier, fouetter le beurre mou avec le beurre de cacahouètes pendant 1 minute, jusqu’à obtenir une consistance crémeuse. Puis, incorporer le sucre glace, et ensuite le lait et continuer de mélanger.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>6.</b></span> Mettre la préparation dans une poche à douille munie d’une douille cannelée et disposez le topping sur les cupcakes et ajouter des m&m’s au milieu.</span></div>
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<span class="Apple-style-span" style="color: #5d5d5d; font-family: Georgia, 'Times New Roman', serif; font-size: x-small; line-height: 20px;">* Recettes sans gluten</span></div>
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Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com1tag:blogger.com,1999:blog-5943936307837400478.post-67828704363153852402012-09-12T11:59:00.001-07:002012-10-17T06:04:34.848-07:00Gâteau tout Nutella<br />
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<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Soirée entre filles : et je décide d'apporter le dessert. Quoi de plus normal que de faire alors un gâteau TOUT Nutella :)</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Quatre génoises au Nutella, avec entre chacune d'elles, une couche de Nutella et un glaçage au Nutella pour enrober le tout !! Un gâteau à étage qui fait rêver :)</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Je n'ai malheureusement pas pu couper une part pour la prendre en photo, puisque c'était un gâteau à emporter, pour vous rendre compte vous-même des délicieux étages qu'offre ce gâteau, à vos casseroles :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2qyFMiHpF-lSm8Q0kuTatU0vfQcfUapiKmg4ECUM7vkJ6PX0xtXy3tdnRJ1ZU81rPzmAVCdM_cKXFol-EbThAbValdZ9m6f9VuHUmNg1TJ3T83_7cg_7KlBKaloNRxKuO0Nchtu3h0g/s1600/ga%CC%82teau+nutella+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2qyFMiHpF-lSm8Q0kuTatU0vfQcfUapiKmg4ECUM7vkJ6PX0xtXy3tdnRJ1ZU81rPzmAVCdM_cKXFol-EbThAbValdZ9m6f9VuHUmNg1TJ3T83_7cg_7KlBKaloNRxKuO0Nchtu3h0g/s400/ga%CC%82teau+nutella+3.jpg" width="400" /></a><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 45 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">CUISSON : 30 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 8 personnes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">RÉFRIGÉRATEUR : 2 heures</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">génoise :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 175 g de farine tamisée</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 sachet de levure</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 175 g de beurre mou</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 175 g de sucre roux</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 4 oeufs</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 2 c à s de Nutella</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">fourrage :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 gros pot de Nutella</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 50g de pralin</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">glaçage :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 600 g de sucre glace</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 280 g de beurre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 3 c à s de Nutella</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- copeaux de chocolat</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- brisure de MM’s</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>1.</b></span> Préchauffer le four à 180°. </span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>2.</b></span> Dans un cul de poule mélanger tous les ingrédients pour la génoise, et bien mélanger jusqu’à l’obtention d’une pâte bien lisse.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>3.</b></span> Beurrer deux moules à manqué, ronds et de diamètre identiques, et y verser une moitié de la préparation d’un un moule et l’autre moitié, dans le moule restant.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Enfourner pendant 30 minutes.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>4.</b></span> Piquer les génoises afin de verrifier la cuisson, la lame du couteau dois ressortir sèche. Laisser les génoises bien refroidir, avant de les démouler sur une grille.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>6.</b></span> Couper les deux génoises en deux dans le sens de l’épaisseur, afin de créer 4 génoises. Étaler une couche de Nutella sur un premier disque, saupoudrer de pralin, puis recouvrir d’un deuxième disque, puis étaler de nouveau du Nutella. Recommencer jusqu’au dernier disque de génoise et terminer en étalant le glaçage sur tous le gâteau, afin de le recouvrir complétement.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>7.</b></span> Décorer avec des copeaux de chocolat, et brisures de MM’s. Laisser au refrigérateur 2h minimum, le temps que le glaçage fige.</span></div>
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Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com0tag:blogger.com,1999:blog-5943936307837400478.post-82502041706214464102012-08-27T05:19:00.000-07:002012-08-27T05:20:04.804-07:00Clafoutis Stick cerises pistache sans gluten<div style="text-align: justify;">
<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">L' autre jour j'ai vu que McDonald's avait sorti des gâteaux (style cookies ou brownies) sous forme de sticks. Une façon très sympa de manger un bon dessert facile à transporter et à manger (enroulé dans du papier aluminium ou autre). L'idée m'est alors venue de faire des en-cas faciles à manger, très bon et sans gluten. Ce qui change des barres de céréales ou autres gâteaux industriels.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">J'utilise un fruit de saison, qui est la cerise, et je décide de revisiter un peu le clafoutis, avec une texture plus gâteau que flan.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Une façon sympa de manger un bon dessert n'importe où, sans devoir sortir une assiette.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAHwlh1EHdTGBGA6sFI0LzElD0n7uEMlIlJUl5xf74RtAA4bFa77Z9Meht7F3Qe9xG0FynU-Z_-MTXVIZHOXFaSZgXmK3Ix9j7qnQAE3Zn2qV_nSm9U8U4hgMJ7o-NKk6DkYwykWUx7g/s1600/clafoutis+cerise+pistache1.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/AVvXsEgAHwlh1EHdTGBGA6sFI0LzElD0n7uEMlIlJUl5xf74RtAA4bFa77Z9Meht7F3Qe9xG0FynU-Z_-MTXVIZHOXFaSZgXmK3Ix9j7qnQAE3Zn2qV_nSm9U8U4hgMJ7o-NKk6DkYwykWUx7g/s320/clafoutis+cerise+pistache1.jpg" width="240" /></a><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 40 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">CUISSON : 1 heure</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 6 personnes</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><br /></span></b></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 800g de cerises</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 c à s de pâte de pistache</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 30 g pistaches vertes émondées concassées</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 3 oeufs</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 170 g de sucre en poudre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 sachet de sucre vanillé</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 10 cl d’huile de tournesol</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 yaourt nature</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 100 g de poudre d’amande</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 100 g de fécule de pomme de terre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1/2 sachet de levure (sans gluten)</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>1.</b></span> Préchauffer le four à 180°. Dénoyauter les cerises.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>2.</b></span> Dans un saladier, casser les oeufs et ajouter le sucre en poudre et le sucre vanillé. Battre au fouet électrique jusqu’à ce que le mélange blanchisse, mousse et double de volume.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2DRR9nI5FN7RcCy8Qb6WNIFYMArV_eKUpj9aIr7PYU3Q552V_jF1Ll1uplN8YpTGHJKD1DXBkPENrAA63ZyBFBKawjp3-l83ghtC-WDMOGOEZiEdVp8o_fSzwbi0VynboT6KEgbNvA/s1600/clafoutis+cerise+pistache4.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/AVvXsEh-2DRR9nI5FN7RcCy8Qb6WNIFYMArV_eKUpj9aIr7PYU3Q552V_jF1Ll1uplN8YpTGHJKD1DXBkPENrAA63ZyBFBKawjp3-l83ghtC-WDMOGOEZiEdVp8o_fSzwbi0VynboT6KEgbNvA/s320/clafoutis+cerise+pistache4.jpg" width="240" /></a><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>3.</b></span> Puis incorporer l’huile sans cesser de remuer. Verser le yaourt et la pâte de pistache et, remuer. Ajouter la poudre d’amande, la fécule de pomme de terre et la levure, et, mélanger. </span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>4.</b></span> Beurrer un grand moule rectangulaire ou carré (pas moule à cake) et y déposer toute cerises au fond pour ensuite vider la préparation dessus. Rajouter le restant des cerises et enfourner 1 heure.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>5.</b></span> Retirer du four, laisser tiédir quelques minutes. Découper à l’aide d’un couteau des morceaux rectangulaires de même taille.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Déguster tiède ou froid.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kvp-mqDohKmoh0htg9TrWWGm6Pbp5L90V73wnhU230KOriScWIvDtWTIhyphenhyphenAZ4mvdkEeY0_NId471j8ca4wJtScsWylaSOiakU2rBtaw3N7NRJ6MB8XjOtJtu4kR8KecSEeBWi6H3KQ/s1600/clafoutis+cerise+pistache2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kvp-mqDohKmoh0htg9TrWWGm6Pbp5L90V73wnhU230KOriScWIvDtWTIhyphenhyphenAZ4mvdkEeY0_NId471j8ca4wJtScsWylaSOiakU2rBtaw3N7NRJ6MB8XjOtJtu4kR8KecSEeBWi6H3KQ/s640/clafoutis+cerise+pistache2.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><br /></span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span class="Apple-style-span" style="color: #5d5d5d; font-family: Georgia, 'Times New Roman', serif; font-size: x-small; line-height: 20px;">* Recettes sans gluten</span></span></div>
Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com0tag:blogger.com,1999:blog-5943936307837400478.post-17452869314668631772012-08-27T05:18:00.000-07:002012-09-09T06:29:12.771-07:00Moelleux à la fève de tonka et son coulis<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Depuis que j'ai découvert cette alliance chocolat et fève de tonka, qui est tout simplement indescriptible tellement c'est bon, je me régale à en faire des desserts. Aujourd'hui un dessert tout simple, avec ce petit goût que donne la fève de tonka et qui le rend si particulier. Avec son chocolat fondu dessus, un délice pour les amateurs de chocolat, et ceux qui ne le sont pas le deviendront très facilement !</span><br />
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<span class="Apple-style-span" style="font-family: Georgia; font-size: 14px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR40bdQyEr9fKzwQBDMLZowt-1L9PWfXj3EC_wJtB1xYv26AHTVMBYrthlqqBDMt0YxxO2lQESKzBBx-Ik95DGWlIhoOjVrwDD_Ij7oXXRZKMXil8yFFecPc4raLki7Hip8RwoknuPxg/s1600/moeleux+chocolat+noir+tonka2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR40bdQyEr9fKzwQBDMLZowt-1L9PWfXj3EC_wJtB1xYv26AHTVMBYrthlqqBDMt0YxxO2lQESKzBBx-Ik95DGWlIhoOjVrwDD_Ij7oXXRZKMXil8yFFecPc4raLki7Hip8RwoknuPxg/s640/moeleux+chocolat+noir+tonka2.jpg" width="640" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCuzZFvM_oztmMNqGAT5TLeAMPqeCUHBbknmFEhVI7hSEnXBcajeVEokFTMin148OtAN7HTRBB7AQSWwzkViixRyVeXMD75J0VPmKf_pYmNfdC5wy1X7BwTVFl3giACwRv_XMQ6CfRGg/s1600/moeleux+chocolat+noir+tonka3.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/AVvXsEiCuzZFvM_oztmMNqGAT5TLeAMPqeCUHBbknmFEhVI7hSEnXBcajeVEokFTMin148OtAN7HTRBB7AQSWwzkViixRyVeXMD75J0VPmKf_pYmNfdC5wy1X7BwTVFl3giACwRv_XMQ6CfRGg/s320/moeleux+chocolat+noir+tonka3.jpg" width="240" /></a></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 15 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">CUISSON : 15 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">RÉFRIGÉRATION : 1 heure</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 6 personnes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><br /></span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 200 g de chocolat noir</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 3 oeufs entiers</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 3 jaunes d’oeufs</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 100 g de beurre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 75 g de sucre en poudre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 75 g de farine</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 2 c à s d’huile de tournesol</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 fève de tonka</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 c à c de vanille liquide</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>1.</b></span>Beurrez six moules à pâtisserie individuels.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Râpez la fêve de tonka entièrement.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>2.</b></span> Dans une casserole, cassez 100 g de chocolat en morceaux. Ajoutez le beurre coupé en dés. Faire fondre au bain-marie.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIVE4pf0fjQUFPDVIaQbnHu-1w2EqSZNzoN41zqUw0n5GpL1YXk-PYgE5dTiwMpMsdmJSBnwGAR2HtJbDQAxbR5gnjLvhthcEIaS8FqUJ4zgPQkelrVF8oTatsDsRuVTxYyug_XpYqJw/s1600/moeleux+chocolat+noir+tonka+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIVE4pf0fjQUFPDVIaQbnHu-1w2EqSZNzoN41zqUw0n5GpL1YXk-PYgE5dTiwMpMsdmJSBnwGAR2HtJbDQAxbR5gnjLvhthcEIaS8FqUJ4zgPQkelrVF8oTatsDsRuVTxYyug_XpYqJw/s320/moeleux+chocolat+noir+tonka+1.jpg" width="320" /></a><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>3.</b></span> Battez les oeufs entiers, les jaunes et le sucre en poudre jusqu’à ce que le mélange blanchisse. Incorporez alors le beurre et le chocolat fondu, la farine et la fève de tonka râpée. Bien mélanger.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>4.</b></span> Remplissez les moules aux trois quart et mettre au frais 1 heure minimum.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>5.</b></span> </span><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: x-small;">(Une bonne demie heure avant de servir votre dessert)</span><span style="font-size: small; font: normal normal normal 12px/normal Times;"> </span><span class="Apple-style-span" style="font-size: small;">Préchauffer le four à 240°. </span></span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>6.</b></span> Enfournez 10-12 mn. Puis laissez-les reposer 5 mn avant de les démouler sur des assiettes.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>7.</b></span> Faites fondre le reste du chocolat. Incorporez l’huile et la vanille liquide. Nappez aussitôt les moelleux et servir. </span><br />
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Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com0tag:blogger.com,1999:blog-5943936307837400478.post-1845434690789971832012-08-03T11:27:00.000-07:002012-08-27T05:18:39.280-07:00Pana cotta noix de coco et ananas<div class="separator" style="clear: both; text-align: justify;">
<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Un dessert dans mes goûts favoris, très rafraîchissant, et donc à faire d'urgence par ce temps très chaud. Surtout qu'il est rapide et simple à réaliser :)Un vrai régale pour les papilles !</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 10 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">CUISSON : 10 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 6 personnes</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 500 ml lait de coco </span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 60 g de sucre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 20 g de cassonade</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 3 feuilles de gélatine</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 3 c à s de noix de coco râpée </span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- Noix de coco râpée fraîche </span><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">(pour la décoration)</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 petit ananas</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 c à c de cannelle (ou 1 gousse de vanille)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSzRohrVFp_aY2Kq41SY4W8mq70MSeOXwhIkqfTZoy3lVRZHRkQB7U0fQKPmWiNIY8Gh1Za6_15VmRGlEx1eb-FfPBSaI__PClQBNvbL08zDIhwI_Tyff-MoLkkRfyAbP6FC7CL4AAmQ/s1600/panacotta+coco+et+ananas2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSzRohrVFp_aY2Kq41SY4W8mq70MSeOXwhIkqfTZoy3lVRZHRkQB7U0fQKPmWiNIY8Gh1Za6_15VmRGlEx1eb-FfPBSaI__PClQBNvbL08zDIhwI_Tyff-MoLkkRfyAbP6FC7CL4AAmQ/s400/panacotta+coco+et+ananas2.jpg" width="300" /></a><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>1.</b></span> Mettez les feuilles de gélatine dans de l’eau froide.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Versez le lait de coco et le sucre dans une casserole. Quand le lait de coco arrive à ébullition, retirez du feu et incorporer la gélatine bien essorée dans ce mélange bouillant.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>2.</b></span> Y ajouter la noix de coco râpée et laisser tiédir. Puis verser au 2/3 dans des verrines.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Mettre au réfrégirateur 3 à 4 heures.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>3.</b></span> Pendant ce temps couper la chair de l’ananas en petits dés, et les mettre dans un saladier. Ajouter à l’ananas la cassonade et bien mélanger afin que l’ananas rende du jus. Ajouter la cannelle (ou la vanille) et bien mélanger. Couvrer et placer au réfrégirateur 30 minutes afin que l’ananas soit bien imbibé.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: 18.0px Georgia;"><b>4.</b></span> Répartir l’ananas sans le jus dans les verrines sur la panna cotta, et saupoudrer de noix de coco râpée fraîche. Puis remettre au réfrégirateur jusqu’au moment de servir.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Servir bien frais ! </span></div>
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<span class="Apple-style-span" style="color: #5d5d5d; font-family: Georgia, 'Times New Roman', serif; font-size: x-small; line-height: 20px;">* Recettes sans gluten</span></div>
<br />Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com0tag:blogger.com,1999:blog-5943936307837400478.post-85950496888482080382012-08-03T07:13:00.004-07:002012-08-03T07:15:22.225-07:00Le millefeuille<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Un grand classique de la pâtisserie, le</span></span><span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;"> <b>mille-feuille</b> est une pièce de <span class="Apple-style-span" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial;">pâtisserie</span> faite de trois couches de <span class="Apple-style-span" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial;">pâte feuilletée</span> et deux couches de <span class="Apple-style-span" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial;">crème pâtissière</span>. Le dessus est glacé avec du <span class="Apple-style-span" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial;">sucre glace</span> ou du <span class="Apple-style-span" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial;">fondant</span>.</span><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Je décide donc de me lancer dans cette pâtisserie assez complexe à réaliser mais tellement bonne à déguster. Selon le temps que vous avez, faites le feuilletage ou pas, qui est la partie la plus délicate de ce dessert.</span> </span></span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 50 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">CUISSON : 20 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 6 personnes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">REPOS : 12 heures</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 500 g de pâte feuilletée à dérouler</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 2 jaunes d’œufs</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 25 cl de lait demi écrémé</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 50 g de sucre en poudre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 cuillerée à soupe rase de farine</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 20 g de maïzena</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 2 sachets de sucre vanillé</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 15 cl de crème liquide très froide</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">glaçage :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 120gr de sucre glace</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1/2 blanc d’œuf</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 cuillère à soupe de jus de citron</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 2 cuillères à café de cacao en poudre non sucré </span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>1.</b></span> Préchauffer le four à 210°. Placer un bol dans le congélateur. Dérouler la pâte feuilletée sur un plan de travail fariné. Lui donner une forme rectangulaire puis diviser ce rectangle en trois parties égales. Piquer à la fourchette pour qu’elle ne gonfle pas, puis déposer sur la plaque de four humidifiée et recouverte de papier sulfurisé. Enfourner pour environ 20 mn jusqu’à ce que la pâte soit dorée. Laisser refroidir sur une grille à pâtisserie.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>2.</b></span><span style="font: normal normal normal 12px/normal Times;"> </span>Durant la cuisson préparer la crème pâtissière: faire chauffer le lait sur feu moyen et ajouter le sucre vanillé. Mélanger ensemble au fouet les jaunes d’œufs et le sucre. Ajouter la maïzena et la farine tout en fouettant.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Verser le lait chaud en filet sur le mélange sans cesser de fouetter. Reverser cette préparation dans la casserole et faire cuire sur feu moyen, toujours en remuant, jusqu’à ce que la crème épaississe. Dès que la crème est cuite, la verser dans un récipient bien propre et la placer au réfrigérateur recouverte d’un film alimentaire à même la crème.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>3. </b></span>Mettre la crème froide dans le bol glacé et fouetter jusqu’à ce que la crème double de volume et devienne ferme. Sans cesser de fouetter, incorporer le sucre vanillé. </span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>4. </b></span>Mélanger délicatement à la crème pâtissière pour obtenir une mousse légère.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>5. </b></span>Étaler à la spatule la première moitié de cette crème sur l’un des rectangles de pâte feuilletée. Recouvrir avec le deuxième rectangle puis étaler le reste de crème et terminer avec le dernier rectangle.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>6.</b></span> Préparer le glaçage en mélangeant le sucre glace, 1/2 blanc d’œuf et le jus de citron.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Mettre de côté deux cuillères à soupe de ce mélange et y ajouter 2 cuillères à café de chocolat en poudre pour faire les lignes du motif (y rajouter quelques gouttes de jus de citron si ce c’est trop pâteux).</span></div>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><b>7. </b></span><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace;">Avec une maryse étaler le glaçage blanc sur la pâte du dessus sans avoir peur de dépasser et de laisser couler le glaçage sur les côtés.</span></span></div>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><b>8. </b></span><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace;">Mettre le glaçage au chocolat dans un petit cône de papier sulfurisé. Tracer avec le glaçage au chocolat des lignes parallèles un peu espacées sur le glaçage blanc. A l’aide de la pointe d’un couteau, tracer perpendiculairement aux lignes de chocolat des rainures parallèles espacées pour tirer les lignes de chocolat dans un sens puis de même dans l’autre sens entre chaque rainure tracée la première fois. Bien nettoyer la pointe du couteau entre chaque tracé de ligne.</span></span></div>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><b>9.</b></span><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace;">Laisser sécher le glaçage pendant 2 heures. Couper les bords pour que ce soit plus net et plus propre.</span></span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: small;">Laisser reposer le mille-feuille au frais pendant une nuit.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDhcRncbS4Bd_N00pJPoRapEy4mUA9g9NyKGOJqfwsR7rgkTVzO1RpqD68zouEFa7AgZrQU0DrTZK-_7fc7y3BQ_jixNigteCR2QJVKPhqDWa1mjBcYkFILc7EsBahQWZgzNXM2XKyw/s1600/mille+feuille1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDhcRncbS4Bd_N00pJPoRapEy4mUA9g9NyKGOJqfwsR7rgkTVzO1RpqD68zouEFa7AgZrQU0DrTZK-_7fc7y3BQ_jixNigteCR2QJVKPhqDWa1mjBcYkFILc7EsBahQWZgzNXM2XKyw/s400/mille+feuille1.jpg" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHj1pkj0olMZ_Y8vVYxS3fkMlNs2JMjKEXzalJ_sc1cDHJW88AFoGJS48QVI5ldGUd4aNQzmCy4KgJC9QNUVEAvKiIfqTTZ0mKDCpROpbrFll8D2OwInGVkERmaFdgLcTfHcHSJ-c9DQ/s1600/mille+feuille3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHj1pkj0olMZ_Y8vVYxS3fkMlNs2JMjKEXzalJ_sc1cDHJW88AFoGJS48QVI5ldGUd4aNQzmCy4KgJC9QNUVEAvKiIfqTTZ0mKDCpROpbrFll8D2OwInGVkERmaFdgLcTfHcHSJ-c9DQ/s400/mille+feuille3.jpg" width="300" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDhcRncbS4Bd_N00pJPoRapEy4mUA9g9NyKGOJqfwsR7rgkTVzO1RpqD68zouEFa7AgZrQU0DrTZK-_7fc7y3BQ_jixNigteCR2QJVKPhqDWa1mjBcYkFILc7EsBahQWZgzNXM2XKyw/s1600/mille+feuille1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a>Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com0tag:blogger.com,1999:blog-5943936307837400478.post-78728822947694270332012-07-02T11:30:00.002-07:002012-07-02T11:30:55.625-07:00Gratin fraises et amandes<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Une recette de saison très sympa et rapide à faire. Accompagnée d'une boule de glace, c'est un vrai délice. La poudre d'amande donne de l'onctuosité au gratin, et permet aussi d'être une recette sans gluten, par la même occasion !!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43RAmROoRhZlOrOP7eRqptuiJJaVBEpuGBY4cdeB7XJqsqsNbkDpOX_qlbmut4IzvWVDPw7PcVBdKwv25gguBb59GiRbm23Lc1Sg-OMEtF4ETZXxd93O3yFz0YfboTsND4lPLeyhsOA/s1600/gratin+fraise+amande3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43RAmROoRhZlOrOP7eRqptuiJJaVBEpuGBY4cdeB7XJqsqsNbkDpOX_qlbmut4IzvWVDPw7PcVBdKwv25gguBb59GiRbm23Lc1Sg-OMEtF4ETZXxd93O3yFz0YfboTsND4lPLeyhsOA/s640/gratin+fraise+amande3.jpg" width="640" /></a></div>
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PRÉPARATION : 20 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">CUISSON : 25 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 4 personnes</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 400 g de fraises</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 2 oeufs</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 100 g de poudre d’amande</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 60 g de sucre vanillé</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 10 cl de crème fraîche</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 c à c d’extrait de vanille</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>1.</b></span> Préchauffer le four à 180° </span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>2.</b></span> Laver et équeuter les fraises. Puis les couper en 2 ou en 4 (selon la taille de vos ramequins), dans le sens de la longueur. Et répartir les fraises dans des ramequins à crème brûlée préalablement beurrés.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>3.</b></span> Battre les oeufs avec le sucre, puis la poudre d’amande, la crème fraîche et la vanille.Verser la préparation sur les fruits et enfourner pour environ 20 ou 25 mn.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>4.</b></span> Servir tiède.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBHbYYJlgfvyeFP5kI58IYDd9_gmHoX8HwswzkVJYgonpoF8mLnGqkkd44I355HKZNPhrL38IXocbSmAWO9mCQ5nOODIQH_yc6wtN9L59aBfe3M0zREwjRfyIntLuR-xux9jaQGand3Q/s1600/gratin+fraise+amande5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBHbYYJlgfvyeFP5kI58IYDd9_gmHoX8HwswzkVJYgonpoF8mLnGqkkd44I355HKZNPhrL38IXocbSmAWO9mCQ5nOODIQH_yc6wtN9L59aBfe3M0zREwjRfyIntLuR-xux9jaQGand3Q/s400/gratin+fraise+amande5.jpg" width="300" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black; font-family: Times; font-size: small;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis8r0Dz48e-6bCVp1T6wVZgBoiGHemXBecNau64sp_poJ-gN2Ku4C688vJ7AYRKq3CN7fKWrxI_nTpEN8L0-Zttj4GauQHHlT3q-VteNQMSDBwJFBRBFBmgIyjm32vYLAe7nqZYhNGaQ/s1600/gratin+fraise+amande1.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis8r0Dz48e-6bCVp1T6wVZgBoiGHemXBecNau64sp_poJ-gN2Ku4C688vJ7AYRKq3CN7fKWrxI_nTpEN8L0-Zttj4GauQHHlT3q-VteNQMSDBwJFBRBFBmgIyjm32vYLAe7nqZYhNGaQ/s400/gratin+fraise+amande1.jpg" width="300" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglvyD6TQ51TOPH3QRV12CMSe5vRWP3qVX-3W9YR8O3ePGzUMyIJJrFQrEPSIq-Vbn_LrfbPgqTYzSgT50H_ydgj-rA64HQlB-0ggcOa0mhNzGsBFF9sm_uHfbPi0ePEyiZWpwuUML8AA/s1600/gratin+fraise+amande6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglvyD6TQ51TOPH3QRV12CMSe5vRWP3qVX-3W9YR8O3ePGzUMyIJJrFQrEPSIq-Vbn_LrfbPgqTYzSgT50H_ydgj-rA64HQlB-0ggcOa0mhNzGsBFF9sm_uHfbPi0ePEyiZWpwuUML8AA/s640/gratin+fraise+amande6.jpg" width="640" /></a><br />
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<span class="Apple-style-span" style="color: #5d5d5d; font-family: Georgia, 'Times New Roman', serif; font-size: x-small; line-height: 20px;">* Recettes sans gluten</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><br /></span></div>Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com0tag:blogger.com,1999:blog-5943936307837400478.post-36210605169499208312012-07-02T11:30:00.001-07:002012-07-02T11:30:45.580-07:00Dôme 2 chocolats<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #999999;">Voilà un dessert qui en jette visuellement ! Un peu délicat, puisqu'il faut manipuler du chocolat avec des températures différentes, donc des textures différentes. Mais cela vaut le coup de se lancer dans ce dessert, surtout quand on casse la coque en chocolat à la cuillère et qu'en découle une chantilly crémeuse au chocolat blanc et féve de tonka, cachant une fraise bien rouge et juteuse. C'est tout juste un délice de saveurs, textures et couleurs.</span></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnjb63_g5arTJvdrbO7s_86NuleeLSa0VGZaDJf3fPZDpQbhISREkQeqajcraqxSaQZGNxLeH3IyZhPprNp9nonqcsScJWSzqcPmMYkNk9DLXdX-dHwkKEsL5vDC2zEJ4NKgUDDKpXXQ/s1600/dome+chocolat+mousse+chocolat+blanc+tonka+fraise7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnjb63_g5arTJvdrbO7s_86NuleeLSa0VGZaDJf3fPZDpQbhISREkQeqajcraqxSaQZGNxLeH3IyZhPprNp9nonqcsScJWSzqcPmMYkNk9DLXdX-dHwkKEsL5vDC2zEJ4NKgUDDKpXXQ/s1600/dome+chocolat+mousse+chocolat+blanc+tonka+fraise7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnjb63_g5arTJvdrbO7s_86NuleeLSa0VGZaDJf3fPZDpQbhISREkQeqajcraqxSaQZGNxLeH3IyZhPprNp9nonqcsScJWSzqcPmMYkNk9DLXdX-dHwkKEsL5vDC2zEJ4NKgUDDKpXXQ/s640/dome+chocolat+mousse+chocolat+blanc+tonka+fraise7.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicowNfEbLPHxQbEsglCk3gYW6tWhnViQGWRfyNyIElsccXNB5F4DcXSN8r3ahPKxBB_YY6KUAx-Sdh2MRn1jvhyphenhyphen6z1QXlln_6g9jEC1dTbAJ04MSU5F09dlld62qwBeVX3VHlxzZ18ww/s1600/dome+chocolat+mousse+chocolat+blanc+tonka+fraise3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicowNfEbLPHxQbEsglCk3gYW6tWhnViQGWRfyNyIElsccXNB5F4DcXSN8r3ahPKxBB_YY6KUAx-Sdh2MRn1jvhyphenhyphen6z1QXlln_6g9jEC1dTbAJ04MSU5F09dlld62qwBeVX3VHlxzZ18ww/s400/dome+chocolat+mousse+chocolat+blanc+tonka+fraise3.jpg" width="300" /></a><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 40 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">CUISSON : 05 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 6 personnes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">REPOS : 2 heures minimum</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 300 g de chocolat blanc</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 200 g de chocolat noir</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 féve de Tonka</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 100 g de crème fraîche liquide</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>1.</b></span> Mettez vos moules en silicones au congélateur pendant 10 minutes. Ils seront bien frais et lorsque vous étalerez votre chocolat, le frois absorbera. La coque sera plus résistante.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Placer 50g crème quelques minutes avant utilisation au congélateur, afin qu’elle puisse bien monter en chantilly.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>2.</b></span> Faire chauffer la moitié de la crème, verser sur le chocolat blanc. Mélangez.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>3.</b></span> Battre le reste de crème en chantilly, l’incorporer délicatement au chocolat blanc.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Mettre au frais pendant 30 min.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>4.</b></span> Coque en chocolat :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Faire chauffer au bain marie 200 gr de chocolat noir.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Étaler au pinceau un peu de chocolat noir fondu dans les moules en silicone, mettre au congélateur quelques minutes, et recommencer une 2ème couche. Laissez durcir au congélateur.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>5.</b></span> Une fois la coque durcie, remplir les coques de chocolat noir avec un peu de mousse au chocolat blanc, poser une fraise au centre, et finir de remplir les coques avec la mousse. Puis refermer avec du chocolat noir fondu pour former le fond de la coque.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>6.</b></span> Mettre au frais quelques heures.</span></div>
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<span class="Apple-style-span" style="color: #5d5d5d; font-family: Georgia, 'Times New Roman', serif; font-size: x-small; line-height: 20px;">* Recettes sans gluten</span></div>
<br />Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com0tag:blogger.com,1999:blog-5943936307837400478.post-28206397505640152882012-07-02T11:30:00.000-07:002012-07-02T11:30:36.034-07:00Muffins anglais oeuf tomate<div class="separator" style="clear: both; text-align: justify;">
<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Ce dimanche petit brunch improvisé, alors on se la joue brunch anglais, avec des muffins salés rapides à préparer. Un bon moyen de combiner un petit déjeuner tardif, avec un déjeuner avancé, et être d'attaque pour la journée !</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdlcGD7uFSc2SrSgMapwyYCIT0XFicXOdQMQcxN8JiGLaaLBtFxuwkkf4FxJZ3_XhDv7eucZCE8cXPbDj7uUJeuqNbphY9szW71odrdMKvLzzf4ft77rLXTifdhG48HMTJscx5WibfQ/s1600/muffin+de%CC%81jeuner1.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdlcGD7uFSc2SrSgMapwyYCIT0XFicXOdQMQcxN8JiGLaaLBtFxuwkkf4FxJZ3_XhDv7eucZCE8cXPbDj7uUJeuqNbphY9szW71odrdMKvLzzf4ft77rLXTifdhG48HMTJscx5WibfQ/s320/muffin+de%CC%81jeuner1.JPG" width="240" /></a><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 10 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">CUISSON : 5 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 2 personnes</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- Huile d’olive</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 2 oeufs</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 2 muffins anglais complet</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 tomate</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 2 c à c de vinaigre balsamique</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- sel poivre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>1.</b></span> Préchauffez votre four à 200°.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Coupez les muffins en deux dans l’épaisseur. Coupez la tomate en tranches fines (2 par muffins).</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>2.</b></span> Faites cuire les oeufs dans une petite poêle, préalablement huilée et chauffée.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>3.</b></span> Pendant ce temps faites griller vos muffins sur une grille, en haut du four pendant 5-8 minutes, sans trop qu’ils colorent.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>4.</b></span> Garnissez 2 moitiés de muffins avec des rondelles de tomate. Arrosez de vinaigre, puis couvrez avec l’oeuf au plat. Et enfin les autres moitiés de muffins.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>5.</b></span> Servir aussitôt.</span></div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com0tag:blogger.com,1999:blog-5943936307837400478.post-24972644854909417672012-06-28T07:23:00.000-07:002012-07-02T11:32:45.665-07:00Muffins amande cerises<div class="separator" style="clear: both; text-align: justify;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #999999;">Vous avez peut-être compris que je suis dans une période de muffins et cupcakes. C'est un vrai plaisir de faire ces douceurs avec tous les beaux fruits qu'offre la nouvelle saison. Cette fois-ci c'est une recette de muffins amande et cerises, que j'ai trouvée sur le fabuleux site </span><span class="Apple-style-span" style="color: #666666;">"<a href="http://www.puregourmandise.com/" target="_blank"><span class="Apple-style-span" style="color: #666666;">pure gourmandise</span></a>"</span><span class="Apple-style-span" style="color: #999999;">.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBN8bfCqe5_UrrGEQXTjp484kxgpXlDt5-dL1xDB3vKegdtvEPZe5twWYfly6SPRY3nUQwOeAvu_a9y72r1hU7peM_VrPUfsfh1hIyEux-Mhy_qGU9yOtvIGEEVYLClO9lN4_jsHMAzQ/s1600/muffin+amande+cerise3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBN8bfCqe5_UrrGEQXTjp484kxgpXlDt5-dL1xDB3vKegdtvEPZe5twWYfly6SPRY3nUQwOeAvu_a9y72r1hU7peM_VrPUfsfh1hIyEux-Mhy_qGU9yOtvIGEEVYLClO9lN4_jsHMAzQ/s640/muffin+amande+cerise3.jpg" width="640" /></a><br />
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 10 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">CUISSON : 15 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 20-25 muffins</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 50 g de beurre mou </span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 110 g de sucre en poudre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1/2 c à c d’arôme d’amande amère</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 2 oeufs</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 200 g de farine</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 25 g de poudre d’amandes </span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 5 g de levure chimique</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 5 cl de lait d’amande</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 30 cerises fraîches</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwhUAP_oEG_hjLV3QMrt-sQjXZJVP3gCzjS71wQZ4KPlT7rbg0CuuL1u67SOrTb2u8tyuYx9gZwl58XRPUwNqCs5W4hp42z9egxORP5_7SQb44tGQ7uOa1t5tJUj_9sahYWIJmpEdnRw/s1600/muffin+amande+cerise5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwhUAP_oEG_hjLV3QMrt-sQjXZJVP3gCzjS71wQZ4KPlT7rbg0CuuL1u67SOrTb2u8tyuYx9gZwl58XRPUwNqCs5W4hp42z9egxORP5_7SQb44tGQ7uOa1t5tJUj_9sahYWIJmpEdnRw/s640/muffin+amande+cerise5.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>1.</b></span> Préchauffer le four à 150°C. </span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Battre le beurre pommade, et y ajouter le sucre en poudre, puis fouettez en mousse, puis incorporer l’amande amère.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>2.</b></span> Ajouter les oeufs et mélanger délicatement la pâte.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>3.</b></span> Ajouter ensuite la farines, la poudre d’amande et la levure. Mélanger le tout au fouet. Incorporer enfin le lait d’amande.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>4.</b></span> Verser de la pâte aux 3/4 de la hauteur, dans les caissettes en papier. Insérer une cerise jusqu’à la moitié de sa hauteur, bien verticalement au centre des muffins.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>5.</b></span> Enfourner pour environ 15-20 mn.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Piquer pour verrifier la cuisson, il faut que la lame de votre couteau ressorte séche.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Laisser complètement refroidir avant de démouler et déguster.</span></div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com0tag:blogger.com,1999:blog-5943936307837400478.post-70075169178223903462012-06-14T07:49:00.003-07:002012-06-28T07:26:41.898-07:00Cupcakes aux myrtilles<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Arrivage de très belles myrtilles chez le primeur, je saute donc sur l'occasion pour en faire des cupcakes, avec un beau glaçage bleu (ce qui n'a pas mal interpellé hihi). Un vrai régale ces gourmandises :)</span><br />
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 25 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">CUISSON : 15-20 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 10 cupcakes</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 100g de farine</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 c à c de levure</span></div>
<div style="font: normal normal normal 14px/normal Georgia; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 100 g de sucre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 100 g de beurre mou</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 2 oeufs</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 75 g de myrtilles fraîches + décoration</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">cream cheese myrtille :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 30 g de beurre mou</span></div>
<div style="font: normal normal normal 14px/normal Georgia; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 100 g de cream cheese (fromage frais à tartiner)</span></div>
<div style="font: normal normal normal 14px/normal Georgia; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 65 g de sucre glace</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 4 c à s d’eau</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 10 g de myrtilles</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 1/2 c à s de sucre semoule</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>1.</b></span> Préchauffez le four à 180°. Mélangez la farine et la levure. Ajoutez le sucre et le beurre en morceaux. Battez avec un fouet jusqu’à avoir une pâte homogène.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>2.</b></span> Ajoutez les oeufs un à un tout en continant à foutter.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>3.</b></span> Incorporez délicatement les myrtilles. Remplissez aux 2/3 les moules, de pâte. Enfournez entre 15et 20 mn. Piquez les gâteaux, il faut que la pointe du couteau ressorte sèche.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>4.</b></span> Préparez le cream cheese aux myrtilles :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Fouettez le beurre et le cream cheese. Ajoutez le sucre glace en le tamisant. Remuez 5 minutes pour avoir un mélange lisse mais ferme. Faites bouillir l’eau avec les myrtilles et le sucre semoule 4 minutes. Écrasez les myrtilles refroidies. Filtrez le jus et incorporez-en petit à petit 4 c à c au cream cheese.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span"><span style="font: normal normal normal 18px/normal Georgia;"><b>5.</b></span></span><span class="Apple-style-span"> Étalez le cream cheese avec une spatule sur les cupcakes. Décorez de quelques myrtilles.</span></span></div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com0tag:blogger.com,1999:blog-5943936307837400478.post-73310723948732419882012-05-02T11:45:00.000-07:002012-06-28T07:24:25.376-07:00Crevettes thaïes façon tartelette<div style="text-align: justify;">
<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;"> Je me lance enfin dans un concours, et pour mon premier je décide de choisir celui organisé par <i><b>Anne-Sophie</b></i>, à l'occasion des 3 ans de son blog <a href="http://www.fashioncooking.fr/2012/04/fashion-cooking-deja-3-ans-le-concours-de-recettes/" target="_blank"><span class="Apple-style-span" style="color: #999999;">Fashion Cooking</span></a>, que j'ai connu lors de son passage au dîner presque parfait. Un blog vraiment que j'adore, et que je vais regarder tous les jours, à guetter sa nouvelle recette. Avec également des très belles photos et mises en scène.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">C 'est un concours sur le thème :<b> "Revisitez les plats du quotidien – </b><em style="font-weight: bold;">Un plat facile, rapide mais qui fait de l’effet"</em><strong style="font-weight: bold;"> </strong>, jugé par <a href="http://ruben-cuisine.fr/" target="_blank"><span class="Apple-style-span" style="color: #999999;">Ruben Sarfati</span></a>, </span><span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;"><a href="http://doriannn.blogspot.fr/" target="_blank"><span class="Apple-style-span" style="color: #999999;">Dorian Nieto</span></a> et <a href="http://www.hervecuisine.com/" target="_blank"><span class="Apple-style-span" style="color: #999999;">Hervé Cuisine</span></a>, avec à gagner le super robot <i>Magimix</i> et une plancha à gaz <i>VeryCook</i>. (des cadeaux qui font rêver). La recette doit être salée, rapide à préparer et à cuire, facile et avoir un effet "Waouh". J'ai alors décidé de revisiter les <i>crevettes thaïes façon tartelette</i>, avec des associations de saveurs sucrées salées, et une pâte à tarte très rapide et simple à faire à base de flocons d'avoine. Une recette très fraîche et exotique. </span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 30 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">CUISSON : 20 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 6 personnes</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 10 crevettes roses cuites</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 130 g de farine</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 50 g de flocons d’avoine</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 20 g de chorizo doux (entier)</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 2 avocats mûres</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 morceau d’ananas frais (20 g pour cette recette)</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 10 cl de lait de coco</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 citron vert</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 citron jaune</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 75 cl d’eau</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 6 c à s d’huile d’olive</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- quelques feuilles de coriandre (+ pour la déco)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje2qp8NsEMMLgIW5GWPpAvLOK7wzzTyP-_msrlgexPD71V8m-Qw6DgqobPzj7L3iJPK1M3cqMzywo6K89zdsb8gU3uF_g0BM-iPA_0_hnsWQh8THSeBVyqZ-yceT6MU6g1H8ekJ-DIlA/s1600/crevette+thaie+fac%CC%A7on+tarte4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje2qp8NsEMMLgIW5GWPpAvLOK7wzzTyP-_msrlgexPD71V8m-Qw6DgqobPzj7L3iJPK1M3cqMzywo6K89zdsb8gU3uF_g0BM-iPA_0_hnsWQh8THSeBVyqZ-yceT6MU6g1H8ekJ-DIlA/s400/crevette+thaie+fac%CC%A7on+tarte4.jpg" width="300" /></a><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>1.</b></span> Préchauffez le four à 200°.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>2.</b></span> Mélangez la farine avec les flocons d’avoine, 4 c à s d’huile d’olive et 75 cl d’eau, afin d’obtenir une pâte souple. Étalez-la entre deux feuilles de papier de cuisson au rouleau.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>3.</b></span> Beurrez et farinez quatre moules à tartelettes, (ou un moule de 22 cm de diamètre), et les foncer avec la pâte. Couvrez de papier de cuisson et de légumes sec, pour cuire la pâte à blanc. Enfournez 18 à 20 mn à 200°.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>4.</b></span> Pendant ce temps faire la marinade :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">mixez la coriandre, les zestes du citron jaune, un quart du piment épépiné, le jus du citron vert et le reste d’huile (2 c à s) d’huile. </span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>5.</b></span> Décortiquez les crevettes. Coupez l’ananas en petits dés, et les mélanger avec les crevettes. Salez, poivrez et laissez mariner dans la sauce verte.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>6.</b></span> Mixez les avocats avec le lait de coco, sel-poivre et quelques gouttes de citron. Tartinez-en les tartelettes refroidies, et répartir les crevettes, le chorizo en dés, quelques dés d’ananas et décorer avec quelques feuilles de coriandre, zestes et copeaux de coco fraîches (facultatif).</span><br />
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<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">(en portion familiale ou individuelle)</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><br /></span></div>Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com0tag:blogger.com,1999:blog-5943936307837400478.post-68501882890165649312012-05-02T11:44:00.000-07:002012-05-02T11:44:52.737-07:00Cake aux olives et au parmesan sans gluten<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJDwl0eQsj-8pS-gWAOixsdsC0Tw6RWnp-idyGBliXnUdmyd5NXZzAsaH6wO2DFSU0-hKJFcjEaM7Mn-UyKuDbtoO-1M-1gyEsDmEqjp6TEK5qcLlLeHaEm3jsTYpp3yJ_6O76nTMdg/s1600/cake+SG+olive+parmesan4.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/AVvXsEitJDwl0eQsj-8pS-gWAOixsdsC0Tw6RWnp-idyGBliXnUdmyd5NXZzAsaH6wO2DFSU0-hKJFcjEaM7Mn-UyKuDbtoO-1M-1gyEsDmEqjp6TEK5qcLlLeHaEm3jsTYpp3yJ_6O76nTMdg/s320/cake+SG+olive+parmesan4.jpg" width="240" /></a><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 10 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">CUISSON : 45 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 6-8 personnes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">REPOS : 30 minutes</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 12 cl de crème liquide</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 30 g de gruyère rapé</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 3 oeufs</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 160g de farine</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 sachet de levure chimique</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 12 cl d’huile d'olive</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 12 cl de vin blanc sec</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 50 g de parmesan râpé</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- Poivre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 180 g d'olives vertes dénoyautées</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>1.</b></span> </span><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Émincez finement les olives.</span><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHDttAk3xZWXOQV4nVOFfAskWkHK8vyXu8LovVdMvcAVD-d6kZTHMyn7BTtG67xoypHeoRj8gXtHHjsy66E6FFmrF_W44OcvJiMk5IeWyfE6PCon8A-IiqEVXVbTgV2nEaCKO_obnvA/s1600/cake+SG+olive+parmesan3.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/AVvXsEheHDttAk3xZWXOQV4nVOFfAskWkHK8vyXu8LovVdMvcAVD-d6kZTHMyn7BTtG67xoypHeoRj8gXtHHjsy66E6FFmrF_W44OcvJiMk5IeWyfE6PCon8A-IiqEVXVbTgV2nEaCKO_obnvA/s320/cake+SG+olive+parmesan3.jpg" width="240" /></a><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>2.</b></span> Cassez les oeufs dans un saladier, battez-les en omelette avec le vin blanc et l'huile. Incorporez progressivement la farine et la levure en fouettant le mélange jusqu’à l’obtention d’une pâte lisse. Ajoutez le gruyère et le parmesan râpés, salé un peu, donnez quelques tours de moulin à poivre et fouettez vivement. Mettez au réfrigérateur pendant </span><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">30 minutes</span><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>3.</b></span> Préchauffez le four à 180°. Incorporez les olives à la pâte, et mélangez bien. Versez le tout dans un moule à cake beurré. Enfournez et faites cuire 45 minutes, en couvrant de papier d’aluminium dès que la surface se colore trop.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>4.</b></span> Vérifiez la cuisson en piquant la pointe d’un couteau dans le cake : elle doit ressortir sèche. Laissez tiédir un peu avant de démouler, puis servez !</span></div>
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<span class="Apple-style-span" style="color: #999999; font-size: large;"><span class="Apple-style-span" style="color: #5d5d5d; font-family: Georgia, 'Times New Roman', serif; font-size: x-small; line-height: 20px;">* Recettes sans gluten</span></span></div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com0tag:blogger.com,1999:blog-5943936307837400478.post-56938566629635257732012-05-02T11:33:00.001-07:002012-05-02T11:33:45.179-07:00Orange curd<div class="separator" style="clear: both; text-align: justify;">
<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Tout le monde connaît le lemon curd, (souvent utilisé dans la tarte au citron) alors pourquoi ne pas essayer l'orange curd. Une révélation ! C'est vraiment très frais et très bon. On peut s'en servir dans beaucoup de recettes : tartes, ganache pour macaron ou chocolats, fourrage de brioches ou autres ... Laissez parler votre imagination :) Ou tout simplement étalé sur une tartine de pain !</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWFsCnRGmkzm7v4Dq8mLpIvEr7DnUVLZIXhVOR6N-YBWPXnK52-lnbjsSlttIlyMQyC4WhAphMZqdbWdfXucR-OImFEDuyF_rpM_gXDzGTTx8wXZekciXtSGptCr_GCbQ6ubBccWA8eQ/s1600/orange+curd4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWFsCnRGmkzm7v4Dq8mLpIvEr7DnUVLZIXhVOR6N-YBWPXnK52-lnbjsSlttIlyMQyC4WhAphMZqdbWdfXucR-OImFEDuyF_rpM_gXDzGTTx8wXZekciXtSGptCr_GCbQ6ubBccWA8eQ/s640/orange+curd4.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 15 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">CUISSON : 10 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 1 gros pot (ou 2 petits comme moi)</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 30 g de beurre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 15 cl de jus d’orange</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 30 g de sucre en poudre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 6 cl de crème liquide entière</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 oeuf + 1 jaune</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 6 g de Maïzena</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcTxPHDlnL8SOKOyo3rRNSZ1GorTNEir3NfCAgSpebBTWjJ0mVA8cWiO0T_ITodoiHuYEx6pJuvnOYjQjKu-Al6JPJAS4H5qs1eT1e543tpqXS_4WAwItIuviFxFH6qkwfnq_UCeHT0w/s1600/orange+curd2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcTxPHDlnL8SOKOyo3rRNSZ1GorTNEir3NfCAgSpebBTWjJ0mVA8cWiO0T_ITodoiHuYEx6pJuvnOYjQjKu-Al6JPJAS4H5qs1eT1e543tpqXS_4WAwItIuviFxFH6qkwfnq_UCeHT0w/s400/orange+curd2.JPG" width="300" /></a><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>1.</b></span> Travailler le beurre en pommade et le réserver.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>2.</b></span> Chauffer ensemble, dans une casserole le jus d’orange et le sucre.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>3.</b></span> Chauffer la crème liquide entière.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>4. </b></span>Battre l’oeuf et le jaune, jusqu’à ce que le mélange blanchisse. Ajouter la Maïzena et verser le mélange, jus d’orange-sucre bouillant. Mélanger bien au fouet et faire épaissir sur feu doux sans cesser de remuer. </span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace;"><span style="font: normal normal normal 18px/normal Georgia;"><b>5.</b></span> Une fois le mélange épaissi, ajouter la crème bouillante. Hors du feu, incorporer le beurre en parcelles. Filmer au contact pour éviter la formation d’une peau et réserver au frais pour refroidir.</span><br />
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace;">Se conserve 2 à 3 semaine au frais.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJg8bUzXFM9iahlHhXEhoh-tPnHwck3fwR84xsXy-IlSscWEKP2nq83CEY2iRu1ddtVf-vQQ7uLTSS0SpRkwItcCMyQ0FRqY4RS_eq3k8Co1XV4KBUGzmJ-noQRt2j-MR03WybwnlDdw/s1600/orange+curd3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJg8bUzXFM9iahlHhXEhoh-tPnHwck3fwR84xsXy-IlSscWEKP2nq83CEY2iRu1ddtVf-vQQ7uLTSS0SpRkwItcCMyQ0FRqY4RS_eq3k8Co1XV4KBUGzmJ-noQRt2j-MR03WybwnlDdw/s320/orange+curd3.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpR1A4iDyNH7b9OacQ-hLA76obUIl1YYI8oS0Zm8JP1ZI6PuBmTtZODxQ9ov_bi1NytcKCpBbDZZLZNmzXhydk1MvoULRDGb9L9EmtGv_ISOxb9ul2T1wLF32_iVDSC_gSf7SJ8mU-A/s1600/orange+curd5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpR1A4iDyNH7b9OacQ-hLA76obUIl1YYI8oS0Zm8JP1ZI6PuBmTtZODxQ9ov_bi1NytcKCpBbDZZLZNmzXhydk1MvoULRDGb9L9EmtGv_ISOxb9ul2T1wLF32_iVDSC_gSf7SJ8mU-A/s320/orange+curd5.JPG" width="240" /></a></div>
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<span class="Apple-style-span" style="color: #5d5d5d; font-family: Georgia, 'Times New Roman', serif; font-size: x-small; line-height: 20px;">* Recettes sans gluten</span></div>Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com2tag:blogger.com,1999:blog-5943936307837400478.post-34329521872453135782012-05-02T11:31:00.000-07:002012-05-02T11:32:55.662-07:00Terrine de mousse à la fraise<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif; font-size: small;">La saison des fraises, avec le soleil qui revient, je saute sur l'occasion pour faire un dessert bien frais et fruité. Une mousse de fraises en terrine avec des morceaux ! Un dessert au top après un bon repas (un peu lourd), ça passe tout seul, et on peut le préparer à l'avance.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYa6gH8luFykOVQnc06RE6DYvbvM8yoS01jQu5Q0LY7Y3hJqBnnukMVNN8rZTSBQNJmdajh4pawGRWX6Wepg0T2H9fCWz0CO8ef1F-xRm2XnxChyphenhyphenfasuZ7a8aqXBpDQBSB2t2rxpjgLw/s1600/terrine+mousse+fraise6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYa6gH8luFykOVQnc06RE6DYvbvM8yoS01jQu5Q0LY7Y3hJqBnnukMVNN8rZTSBQNJmdajh4pawGRWX6Wepg0T2H9fCWz0CO8ef1F-xRm2XnxChyphenhyphenfasuZ7a8aqXBpDQBSB2t2rxpjgLw/s640/terrine+mousse+fraise6.jpg" width="640" /></a><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><br /></span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 25 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 10 personnes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">REPOS : 4h</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 600 g de fraises</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 40 cl de crème liquide à 30 %</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 2,5 c à c d’agar agar (ou 10 feuilles de gélatine)</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 3 c à s de grand marnier</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 c à s de jus de citron</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 6 c à s de sucre en poudre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>1.</b></span> Mettez de côté 6 fraises. Équeutez les fraises et les réduire en purée au mixeur. Puis incorporez le sucre en poudre.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>2.</b></span> Faites chauffez la purée de fraises, le Grand Marnier, le jus de citron et l’agar agar dans une casserole. Portez 30 secondes à ébullition.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>3.</b></span> Fouettez la crème liquide en chantilly. Ajoutez la chantilly délicatement à la purée de fraises.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>4.</b></span> Tapissez le fond de votre moule de papier sulfurisé pour un démoulage facile. Versez cette mousse dans un moule à cake ou dans des coupes individuelles. Enfoncez les fraises mises de côté dans la mousse.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>5.</b></span> Mettez au frigo pendant 4 heures, puis démoulez et servir.</span></div>
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<span class="Apple-style-span" style="color: #5d5d5d; font-family: Georgia, 'Times New Roman', serif; font-size: x-small; line-height: 20px;">* Recettes sans gluten</span></div>
<span id="goog_216802776"></span><span id="goog_216802777"></span>Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com0tag:blogger.com,1999:blog-5943936307837400478.post-12097502204712329272012-05-02T07:48:00.001-07:002012-05-02T11:33:13.707-07:00Madeleines vanille en coque de chocolat<br />
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<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif; font-size: small;">Voici une super recette que j'ai trouvée sur le blog <a href="http://www.monptitbloggourmand.com/" target="_blank">"mon p'tit blog gourmand"</a>. Les madeleines sont vraiment excellentes (elles n'ont d'ailleurs pas fait long feu). La madeleine est moelleuse, grâce au repos de la pâte, avec une coque en chocolat croquante et bien fraîche. Génial pour le goûter et très simple à faire, un vrai régal :)</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 20 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">CUISSON : 15 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 15 madeleines</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">REPOS : une nuit + 1h</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 3 œufs</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 110 g de sucre en poudre </span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 150 g de farine</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 5 g de levure</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 125 g de beurre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 gousse de vanille</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 200g de chocolat noir (ou autre)</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- Un moule à madeleine en silicone</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>1.</b></span> La veille : </span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Faites fondre le beurre. Dans un grand saladier, fouettez les œufs et le sucre jusqu’à ce que le mélange devienne mousseux. Ajoutez ensuite la farine et la levure, puis le beurre fondu. Mélangez pour obtenir une préparation bien homogène. </span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>2.</b></span> Fendez la gousse de vanille en deux dans la longueur. Avec le dos d’une lame de couteau, grattez l’intérieur de la gousse pour en prélever tous les petits grains noirs. Ajoutez les grains de vanille à la préparation et placez la pâte au frais idéalement toute une nuit, recouverte d’un film à même la pâte. C’est le choc thermique qui va permettre d’obtenir une jolie bosse, c’est pour cela qu’il faut absolument laisser reposer la pâte au frais.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOMfe7-3QjWpw3IenBgEMUPKw-cQM6FybGTomjIpwUIKpe83Nc9T-TBMeV4coOlRFXtu0OoVpNLktv5JF7ZOmoe4Ubq0Mml92DGVNes1oyXNqnoFaA7KElu60djGEI1uLsSTgvnTGVQ/s1600/madeleine+dos+choco4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOMfe7-3QjWpw3IenBgEMUPKw-cQM6FybGTomjIpwUIKpe83Nc9T-TBMeV4coOlRFXtu0OoVpNLktv5JF7ZOmoe4Ubq0Mml92DGVNes1oyXNqnoFaA7KElu60djGEI1uLsSTgvnTGVQ/s320/madeleine+dos+choco4.jpg" width="320" /></a><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>3. </b></span>Le lendemain :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Préchauffez le four à 230°. Remplissez chaque empreinte du moule à madeleines d’une cuillère à soupe de pâte. Enfournez pour 5 mn et baissez la température à 200°C. Au bout de 5 min, baissez la température du four à environ 180° C et poursuivez la cuisson encore 7-8 minutes. Dans un premier temps, vous pouvez observer un creux au centre de la madeleine puis la bosse caractéristique des madeleines. Sortez les madeleines et laissez les tiédir avant de les démouler.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>3.</b></span> Dans une casserole, faites fondre 200g de chocolat à feu très doux. Le chocolat doit juste fondre et surtout pas cuire. Déposez une grosse cuillère à soupe de chocolat dans chaque empreinte en l’étalant bien pour recouvrir toute l’empreinte. Déposez immédiatement les madeleines sur le chocolat, en appuyant légèrement afin que le chocolat prenne sur les côtés. Laissez prendre au frais au moins 1 heure pour que les coques soient bien fermes.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>4.</b></span> Conserver au frais!</span></div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com0tag:blogger.com,1999:blog-5943936307837400478.post-8089452710665104152012-05-02T01:59:00.001-07:002012-05-02T11:31:58.880-07:00Blancs de poulet au citron<div style="text-align: justify;">
<span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif;">Une envie de cuisiner asiatique, et surtout de pouvoir manger avec les doigts. Une recette très sympa pour l'apéro, avec une sauce au citron très parfumée.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRBMbOVj96GCPdiI_jLe6g4O8KaaLBkwG2Xsn9ZIqQAL2XpB_3obwVrJNRDQRpjFgqBph386F3NRxTqI5ZshKAlyRdDgzTlYngLw3KP4PLwvbq3KTiTZd9ETIa3U9Rz818L177T6WXg/s1600/blanc+de+poulet+au+citron1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRBMbOVj96GCPdiI_jLe6g4O8KaaLBkwG2Xsn9ZIqQAL2XpB_3obwVrJNRDQRpjFgqBph386F3NRxTqI5ZshKAlyRdDgzTlYngLw3KP4PLwvbq3KTiTZd9ETIa3U9Rz818L177T6WXg/s400/blanc+de+poulet+au+citron1.jpg" width="300" /></a><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">PRÉPARATION : 15 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">CUISSON : 20 minutes</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">POUR : 4 personnes</span></div>
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<b><span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Ingrédients :</span></b></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 75 g de Maïzena</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 80 ml d’eau</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 4 jaunes d’oeufs</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 700g de blancs de poulet</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- huile de friture</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- quelques feuilles de coriandre</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Sauce citron :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 c à s de Maïzena</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 c à s de sucre roux</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 60 ml de jus de citron jaune</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1/2 c à c de gingembre frais râpé</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 1 c à c de sauce soja</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">- 125 ml de bouillon de volaille</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>1.</b></span> Mettez la Maïzena dans un bol, et y incorporez progressivement l’eau, et les jaunes d’oeufs jusqu’à obtention d’une pâte lisse. Ajoutez le poulets et mélangez bien.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>2.</b></span> Sauce citron :</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;">Mélangez la Maïzena et le sucre au jus de citron dans une petite casserole, ajoutez le gingembre, la sauce soja et le bouillon. Faites chauffer en remuant jusqu’à ce que la sauce épaississe.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>3.</b></span> Faites chauffer l’huile dans un wok ou une grande poêle.</span></div>
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<span class="Apple-style-span" style="color: #999999; font-family: 'Courier New', Courier, monospace; font-size: small;"><span style="font: normal normal normal 18px/normal Georgia;"><b>4.</b></span> Avant de servir, retirez les morceaux de poulet de la pâtes en éliminant l’excédent. Faites frire le poulet, en petite quantités jusqu’à ce qu’il soit cuit et légèrement doré. Égouttez-le sur du papier absorbant. Servez-le, arrosé de sauce au citron et garni de feuille de coriandre.</span></div>
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<span class="Apple-style-span" style="color: #5d5d5d; font-family: Georgia, 'Times New Roman', serif; font-size: x-small; line-height: 20px;">* Recettes sans gluten</span></div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/12452594577351673088noreply@blogger.com0