{"id":2794,"date":"2017-12-02T18:11:57","date_gmt":"2017-12-02T17:11:57","guid":{"rendered":"http:\/\/ptitedukanette.fr\/?p=2794"},"modified":"2019-03-04T00:34:13","modified_gmt":"2019-03-03T23:34:13","slug":"noisettine-au-chocolat","status":"publish","type":"post","link":"https:\/\/dukanette.fr\/?p=2794","title":{"rendered":"Noisettine au chocolat crustard"},"content":{"rendered":"<ul>\n<li><b>Pour la base aux sons<\/b><\/li>\n<li>4 cs\u00a0son d&rsquo;avoine<\/li>\n<li>2 cs\u00a0son de bl\u00e9<\/li>\n<li>3 cs\u00a0\u00e9dulcorant\u00a0en poudre (+ ou &#8211; en fonction de votre go\u00fbt, soit environ 60g de tagatesse)<\/li>\n<li>1\u00a0oeuf\u00a0entier + 1 blanc<\/li>\n<li>1 stick canderel vanille<\/li>\n<li>4 cs de\u00a0lait \u00e9cr\u00e9m\u00e9 en poudre<\/li>\n<li>2\u00a0petits suisses 0%\u00a0mg<\/li>\n<li>1 cc de\u00a0levure\u00a0chimique<\/li>\n<li><b>Pour la cr\u00e8me noisette<\/b><\/li>\n<li>400g de\u00a0tofu soyeux<\/li>\n<li>L&rsquo;\u00e9quivalent de 160g de vrai sucre en\u00a0\u00e9dulcorant\u00a0en poudre (pour le tagatesse\u00a0: 80g)<\/li>\n<li>1 cc de\u00a0vinaigre\u00a0de cidre<\/li>\n<li>1 sachet de\u00a0bio flan\u00a0\u00e0 la noisette (12g de poudre)<\/li>\n<li>Ar\u00f4me\u00a0noisette fraiche si n\u00e9cessaire<\/li>\n<li><b>Pour le chocolate custard<\/b><\/li>\n<li>300 ml de\u00a0lait \u00e9cr\u00e9m\u00e9<\/li>\n<li>3 jaunes d&rsquo;oeufs<\/li>\n<li>2 cs d&rsquo;\u00e9dulcorant\u00a0en poudre<\/li>\n<li>1\u00a0gousse de vanille<\/li>\n<li>2 cc de\u00a0cacao d\u00e9graiss\u00e9 non sucr\u00e9<\/li>\n<li>2 feuilles de\u00a0g\u00e9latine<\/li>\n<li style=\"list-style-type: none;\">\n<ul id=\"ingredient\"><\/ul>\n<div id=\"modeoperatoire\">\n<p><b>Pour la base aux sons.<\/b><\/p>\n<p>Pr\u00e9chauffer le four \u00e0 200\u00b0.<\/p>\n<p>Dans un saladier, fouetter ensemble tous les ingr\u00e9dients.<\/p>\n<p>Verser la pr\u00e9paration dans votre moule sur un papier cuisson, et enfournez entre 15 et 20 minutes, de fa\u00e7on ce que la base soit joliment dor\u00e9e.<\/p>\n<p>Lorsque la base est cuite, la glisser sur une grille, \u00f4ter le papier cuisson en la laissant dans le cercle \u00e0 p\u00e2tisserie. Laissez reposer jusqu&rsquo;\u00e0 refroidissement complet.<\/p>\n<p><b>Pour la cr\u00e8me \u00e0 la noisette.<\/b><\/p>\n<p>Pr\u00e9chauffer le four \u00e0 190\u00b0.<\/p>\n<p>A l&rsquo;aide d&rsquo;un robot, mixer le tofu jusqu&rsquo;\u00e0 obtention d&rsquo;une consistance velout\u00e9e. Ajouter la poudre de flan bio \u00e0 la noisette, le sucre, le vinaigre. Rajouter 1 ou 2 cc d&rsquo;ar\u00f4me noisette fraiche si vous trouvez cela n\u00e9cessaire (pour ma part 1 cc), et mixer bien le tout.<\/p>\n<p>Verser sur la base aux sons, et enfourner sur un papier cuisson pour 25 minutes. R\u00e9server la tarte le temps de pr\u00e9parer la cr\u00e8me anglaise.<\/p>\n<p>&nbsp;<\/p>\n<p><b>Pour le chocolate custard.<\/b><\/p>\n<p>Faire ramollir les 2 feuilles de g\u00e9latine dans un bol d&rsquo;eau froide.<\/p>\n<p>Pr\u00e9parer une cr\u00e8me anglaise\u00a0: inciser la gousse de vanille<\/p>\n<p>. Mettre le lait \u00e0 chauffer avec la gousse.<\/p>\n<p>Faire blanchir (battre vigoureusement au fouet \u00e0 main) les 3 jaunes d&rsquo;oeuf avec l&rsquo;\u00e9dulcorant en poudre.<\/p>\n<p>Verser le lait chaud (sans la gousse gratt\u00e9e de ses graines) doucement sur les jaunes blanchis, en remuant constamment pour \u00e9viter que les jaunes ne soient saisis. Remettre \u00e0 feux doux, et remuer jusqu&rsquo;\u00e0 \u00e9paississement et obtention de la bonne consistance (ne pas laisser bouillir).<\/p>\n<p>Y ajouter le cacao, et ajouter du sucre si n\u00e9cessaire (si vous \u00eates tr\u00e8s gourmand, ajouter encore 1 cc de cacao\u00a0!). M\u00e9langer jusqu&rsquo;\u00e0 \u00e9limination totale des grumeaux de cacao. Retirer du feu et laisser ti\u00e9dir l\u00e9g\u00e8rement.<\/p>\n<p>Incorporer les 2 feuilles de g\u00e9latine essor\u00e9es et m\u00e9langer jusqu&rsquo;\u00e0 ce qu&rsquo;elles soient parfaitement fondues.<\/p>\n<p>Verser cette pr\u00e9paration sur la tarte \u00e0 la noisette. Laisser refroidir sur une grille avant de conserver au frais jusqu&rsquo;\u00e0 d\u00e9gustation.<\/p>\n<p>Recette de supertata<\/p>\n<\/div>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Pour la base aux sons 4 cs\u00a0son d&rsquo;avoine 2 cs\u00a0son de bl\u00e9 3 cs\u00a0\u00e9dulcorant\u00a0en poudre (+ ou &#8211; en fonction de votre go\u00fbt, soit environ 60g de tagatesse) 1\u00a0oeuf\u00a0entier +&hellip;<\/p>\n","protected":false},"author":2,"featured_media":2795,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2,4],"tags":[12],"class_list":["post-2794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette","category-sucre","tag-croisiere"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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