{"id":3196,"date":"2018-03-25T21:58:34","date_gmt":"2018-03-25T19:58:34","guid":{"rendered":"http:\/\/ptitedukanette.fr\/?p=3196"},"modified":"2018-03-25T21:58:34","modified_gmt":"2018-03-25T19:58:34","slug":"buche-coco-conso","status":"publish","type":"post","link":"https:\/\/dukanette.fr\/?p=3196","title":{"rendered":"Buche coco (conso )"},"content":{"rendered":"
\n
\n
Meringues<\/span><\/div>\n
\n
    \n
  • 2<\/span>\u00a0Blanc d\u2019\u0153uf<\/span><\/li>\n
  • Tagadesse (Edulcorant)<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n
    \n
    \n
    Biscuit<\/span><\/div>\n
    \n
      \n
    • 3<\/span>\u00a0Oeufs<\/span>\u00a0(Taille M)<\/span><\/li>\n
    • 80<\/span>\u00a0g<\/span>\u00a0Amidon de ma\u00efs<\/span><\/li>\n
    • Edulcorant \u00e0 souhait<\/li>\n
    • 1<\/span>\u00a0cuil. \u00e0 soupe<\/span>\u00a0Rhum blanc<\/span><\/li>\n
    • 80<\/span>\u00a0g<\/span>\u00a0Noix de coco rap\u00e9e<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n
      \n
      \n
      Cr\u00e8me passion<\/span><\/div>\n
      \n
        \n
      • 230<\/span>\u00a0g<\/span>\u00a0Lait de riz ou d’amande<\/span><\/li>\n
      • 80<\/span>\u00a0g<\/span>\u00a0Sirop aux fruits de la passion (Bio) sans sucres<\/span><\/li>\n
      • 3<\/span>\u00a0Jaunes d\u2019oeuf<\/span><\/li>\n
      • 25<\/span>\u00a0g<\/span>\u00a0Amidon de ma\u00efs<\/span><\/li>\n
      • 30<\/span>\u00a0g<\/span>\u00a0Huile de coco<\/span><\/li>\n<\/ul>\n
        \n
        \n
        \n
        \n
        \n
        \n
        Meringues<\/span><\/div>\n
        \n
          \n
        1. \n
          \n
          Battre les blancs d\u2019\u0153ufs avec le sucre sur un bain-marie jusqu\u2019a 55 \u00b0C. Retirer le r\u00e9cipient du bain-marie et continuer de fouetter jusqu\u2019\u00e0 refroidissement de la meringue. A l\u2019aide d\u2019une poche \u00e0 douille avec un embout cannel\u00e9 ou rond, r\u00e9aliser des petites \u00e9toiles sur un papier de cuisson. Cuire 30 minutes \u00e0 100 \u00b0C (thermostat 3). Vous pouvez \u00e9galement ajouter des colorants dans votre meringue pour donner une touche de couleur.<\/span><\/div>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n
          \n
          \n
          Biscuit<\/span><\/div>\n
          \n
            \n
          1. \n
            \n
            S\u00e9parer les blancs de jaunes. Battre pendant 5 \u00e0 10 minutes les jaunes d\u2019oeufs, le rhum et 80 g de sucre en poudre jusqu\u2019\u00e0 blanchissement de la pr\u00e9paration.<\/span><\/div>\n<\/div>\n<\/li>\n
          2. \n
            \n
            Dans un autre saladier, battre les blancs d\u2019oeufs en ajoutant progressivement les 30 g de sucre en poudre.<\/span><\/div>\n<\/div>\n<\/li>\n
          3. \n
            \n
            M\u00e9langer alternativement dans les jaunes, les blancs en neige et l\u2019amidon de ma\u00efs.<\/span><\/div>\n<\/div>\n<\/li>\n
          4. \n
            \n
            Verser dans un plat graiss\u00e9 au pr\u00e9alable. Cuire 5 minutes \u00e0 210\u00b0C (th 7) et ensuite 30-35 minutes \u00e0 130\u00b0C(th 4-th 5). V\u00e9rifier avec la pointe d’un couteau qui doit ressortir s\u00e8che.<\/span><\/div>\n<\/div>\n<\/li>\n
          5. \n
            \n
            Retourner le moule sur sur une grille pour le refroidissement. D\u00e9mouler une fois froid.<\/span><\/div>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n
            \n
            \n
            Cr\u00e8me<\/span><\/div>\n
            \n
              \n
            1. \n
              \n
              M\u00e9langer les jaunes d\u2019oeufs et l\u2019amidon de ma\u00efs.<\/span><\/div>\n<\/div>\n<\/li>\n
            2. \n
              \n
              Faire chauffer jusqu\u2019\u00e0 \u00e9bullition le lait de riz et le sirop fruit de la passion. Verser 1\/3 du lait sur les jaunes et remuer. Reverser le tout dans la casserole et chauffer jusqu\u2019\u00e0 \u00e9paississement de la cr\u00e8me p\u00e2tissi\u00e8re. Stopper la cuisson. Ajouter l’huile de coco et remuer.<\/span><\/div>\n<\/div>\n<\/li>\n
            3. \n
              \n
              Verser la cr\u00e8me dans un saladier et laisser la refroidir au frigo recouverte d\u2019un film \u00e9tirable au contact de la cr\u00e8me.<\/span><\/div>\n<\/div>\n<\/li>\n
            4. \n
              \n
              Couper le biscuit dans le sens de la hauteur \u00e0 l\u2019aide d\u2019un couteau \u00e0 pain en 3 tranches. Ajouter \u00e0 l\u2019aide d\u2019une poche \u00e0 douille la cr\u00e8me entre chaque tranche.<\/span><\/div>\n<\/div>\n<\/li>\n
            5. \n
              \n
              A l’aide d’une spatule mettre de la cr\u00e8me p\u00e2tissi\u00e8re sur toutes les faces de la b\u00fbche sauf sous la b\u00fbche. Liss\u00e9 bien pour avoir des surface bien planes. Saupoudrer de noix de coco r\u00e2p\u00e9e. Ajouter les meringues juste avant de servir.<\/span><\/div>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
              \n
              \n
              NOTES: pour un moule de 20X8 environ<\/span><\/span><\/div>\n<\/div>\n<\/div>\n
              Reette de La Faim des D\u00e9lices<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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