{"id":3376,"date":"2018-04-11T12:26:00","date_gmt":"2018-04-11T10:26:00","guid":{"rendered":"http:\/\/ptitedukanette.fr\/?p=3376"},"modified":"2018-04-11T12:27:36","modified_gmt":"2018-04-11T10:27:36","slug":"napolitain","status":"publish","type":"post","link":"https:\/\/dukanette.fr\/?p=3376","title":{"rendered":"Napolitain"},"content":{"rendered":"

\"\"<\/p>\n

 <\/p>\n

ne contient pas de tol\u00e9r\u00e9s
\n( \u00e0 consommer sur 2 jours )
\nvermicelles au chocolat<\/strong> :
\n1 cc rase de cacao Dukan\u00a0
\nun peu d’eau
\ng\u00e9noise vanille<\/strong>:
\n3 oeufs
\n1 bouchon d’\u00e9dulcorant liquide
\n2 cs de lait \u00e9cr\u00e9m\u00e9 en poudre
\n2 cs de gluten de bl\u00e9
\nla poudre d’un sachet de bio flan vanille
\nar\u00f4me vanille
\n1 sachet de levure chimique
\ng\u00e9noise chocolat<\/strong>:
\n1 gros oeuf
\n1\/2 bouchon d’\u00e9dulcorant liquide
\n1 cs de lait \u00e9cr\u00e9m\u00e9 en poudre
\n1 cs de gluten de bl\u00e9
\n1 cs rase de cacao dukan
\nar\u00f4me chocolat
\n1\/2 sachet de levure chimique<\/span><\/p>\n

Nappage<\/strong><\/p>\n

2 jaunes d’oeuf
\n3 cs de lait \u00e9cr\u00e9m\u00e9 en poudre mix\u00e9
\n1 cs de cacao dukan
\n1 bouchon d’\u00e9dulcorant liquide
\n1 cc d’huile de noisettes
\n1 cs de lait \u00e9cr\u00e9m\u00e9 env.
\nar\u00f4me rhum
\ngla\u00e7age<\/strong>:
\n1\/2 blanc d’oeuf
\n\u00e9dulcorant en poudre
\ncommencer par le chocolat pour r\u00e9aliser les vermicelles.
\nm\u00e9langer le cacao avec un peu d’eau que vous rajouterez au fur et \u00e0 mesure jusqu’\u00e0 obtenir une p\u00e2te.
\nr\u00e9server au frais.<\/span><\/p>\n


\nPr\u00e9chauffer le four \u00e0 150\u00b0
\npour la g\u00e9noise \u00e0 la vanille, m\u00e9langer tous les ingr\u00e9dients
\nverser la p\u00e2te dans un moule \u00e0 cake ( 21 cm )
\nmettre au four pendant 15 mn env.<\/span><\/p>\n


\nv\u00e9rifier la cuisson avec la lame d’un couteau qui doit ressortir s\u00e8che.
\nfaire la m\u00eame op\u00e9ration avec la g\u00e9noise au chocolat.
\npour le nappage m\u00e9langer bien tous les ingr\u00e9dients.
\ncouper la g\u00e9noise \u00e0 la vanille en deux dans le sens de la longueur.
\nprendre la partie du dessus du g\u00e2teau et le poser sur un plat.
\ntartiner avec la moiti\u00e9 du nappage.
\ncouvrir avec la g\u00e9noise au chocolat ( enlever au mieux la cro\u00fbte du g\u00e2teau ), napper avec le reste du nappage.
\npuis recouvrir avec l’autre partie de la g\u00e9noise \u00e0 la vanille.
\ncouper tout le contour du g\u00e2teau.<\/span><\/p>\n


\nmettre au frais le temps de faire le gla\u00e7age.
\npour le gla\u00e7age, m\u00e9langer le demi blanc d’oeuf en rajoutant de l’\u00e9dulcorant jusqu’\u00e0 l’obtention d’un aspect cr\u00e8me.
\n\u00e9taler uniform\u00e9ment sur le g\u00e2teau.
\nfaire des vermicelles en roulant des morceaux de chocolat finement avec la paume de la main.
\nparsemer sur le gla\u00e7age.
\nmettre le napolitain au frais.<\/span><\/p>\n

 <\/p>\n

Recette d’Adeline<\/p>\n","protected":false},"excerpt":{"rendered":"

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