{"id":4424,"date":"2018-10-08T19:52:03","date_gmt":"2018-10-08T17:52:03","guid":{"rendered":"https:\/\/ptitedukanette.fr\/?p=4424"},"modified":"2018-10-08T19:52:03","modified_gmt":"2018-10-08T17:52:03","slug":"gateau-amandina-chocolat","status":"publish","type":"post","link":"https:\/\/dukanette.fr\/?p=4424","title":{"rendered":"G\u00e2teau Amandina chocolat"},"content":{"rendered":"<ul>\n<li><span>6 jaunes<\/span><\/li>\n<li><span>10 blancs d&rsquo;\u0153ufs<\/span><\/li>\n<li><span>100 ml de lait \u00e9cr\u00e9m\u00e9 ou demi-\u00e9cr\u00e9m\u00e9<\/span><\/li>\n<li><span>100 g de fromage blanc 0<\/span><\/li>\n<li><span>40 g de ma\u00efz\u00e9na<\/span><\/li>\n<li><span>40 grammes de\u00a0<\/span><em><span>lait \u00e9cr\u00e9m\u00e9 en poudre<\/span><\/em><\/li>\n<li><em><span>\u00e9dulcorant au gout<\/span><\/em><\/li>\n<li><em><span>saveur de beurre<\/span><\/em><\/li>\n<li><em><span>sel<\/span><\/em><\/li>\n<li><span>1 cuill\u00e8re \u00e0 soupe d&rsquo;\u00a0<\/span><em><span>huile de noix de coco<\/span><\/em><span>\u00a0(si vous n&rsquo;\u00eates pas remplac\u00e9 par de l&rsquo;huile d&rsquo;olive extra vierge)<\/span><\/li>\n<li><span>30 gr de\u00a0<\/span><em><span>cacao d\u00e9graiss\u00e9<\/span><\/em><\/li>\n<li><span>1 cuill\u00e8re \u00e0 caf\u00e9 de\u00a0<\/span><em><span>farine de konjac<\/span><\/em><\/li>\n<li><span>1 enveloppe de\u00a0<\/span><em><span>levure chimique<\/span><\/em><\/li>\n<li>1cc de psyllium<\/li>\n<li>10g de gluten<\/li>\n<li>15g de proteines neutres (milical ou protifar)<\/li>\n<\/ul>\n<h4><strong><span>Ingr\u00e9dients Cr\u00e8me:<\/span><\/strong><\/h4>\n<ul>\n<li><span>cr\u00e8me de cacao\u00a0 \u00e0 laquelle nous utilisons les 4 jaunes et la pr\u00e9parons\u00a0\u00a0<\/span><span>essences de la recette et en utilisant\u00a0<\/span><em><span>le go\u00fbt de chocolat<\/span><\/em><span>\u00a0et de\u00a0<\/span><em><span>caramel<\/span><\/em><\/li>\n<li><span>400 gr de fromage blanc 0<\/span><\/li>\n<li><span>\u00bd cuill\u00e8re \u00e0 caf\u00e9 de\u00a0<\/span><em><span>g\u00e9latine v\u00e9g\u00e9tale\u00a8ou 2 feuilles de g\u00e9latine<\/span><\/em><\/li>\n<li><strong>(pour la cr\u00e8me au cacao:) de base\u00a0<\/strong><\/li>\n<li><span><span>4 jaunes<\/span><\/span><\/li>\n<li><span><span>50 g d&rsquo;\u00a0<\/span><\/span><em><span><span>amidon de ma\u00efs<\/span><\/span><\/em><\/li>\n<li><span><span>2 cuill\u00e8res \u00e0 soupe de\u00a0<\/span><\/span><em><span><span>cacao d\u00e9graiss\u00e9<\/span><\/span><\/em><\/li>\n<li><em><span><span>\u00e9dulcorant en<\/span><\/span><\/em><span><span>\u00a0poudre ou liquide au go\u00fbt (environ 2-3 cuill\u00e8res \u00e0 soupe selon le degr\u00e9 d&rsquo;\u00e9dulcoration \/ pr\u00e9f\u00e9rence \/ marque)<\/span><\/span><\/li>\n<li><span><span>500 ml de lait \u00e9cr\u00e9m\u00e9 ou demi-\u00e9cr\u00e9m\u00e9<\/span><\/span><\/li>\n<li><\/li>\n<li><span>M\u00e9langer les jaunes, l&rsquo;amidon, le cacao,\u00a0 et l&rsquo;\u00e9dulcorant dans une casserole anti-adh\u00e9rent,\u00a0 progressivement\u00a0 l&rsquo;ajouter de 100 ml.\u00a0<\/span><span>de la quantit\u00e9 de lait froid et avant de le mettre sur le feu, nous nous assurons qu\u2019ils sont parfaitement homog\u00e9n\u00e9is\u00e9s. et ensuite rajouter le fromage blanc\u00a0<\/span><\/li>\n<li><span>Les 400 ml restants.\u00a0le lait nous le r\u00e9chauffons (au mw ou sur le feu).<\/span>\n<p><span>Nous avons vers\u00e9 du lait chaud sur le m\u00e9lange obtenu pour temp\u00e9rer les jaunes et faire bouillir \u00e0 feu doux.<\/span><\/p>\n<p><span>Nous m\u00e9langions constamment avec une spatule afin que la cr\u00e8me ne colle pas jusqu&rsquo;\u00e0 ce que la composition s&rsquo;\u00e9paississe.<\/span><\/li>\n<li>\n<h4><strong><span>Ingr\u00e9dients Sirop:<\/span><\/strong><\/h4>\n<ul>\n<li><span>500 ml d&rsquo;eau froide<\/span><\/li>\n<li><span>\u00e9dulcorant \u00e0 go\u00fbter<\/span><\/li>\n<li><span>ar\u00f4me rhum<\/span><\/li>\n<\/ul>\n<h4><strong><span>glacer:<\/span><\/strong><\/h4>\n<\/li>\n<li>2 sachets de bioflan avec 2 feuilles de g\u00e9latine<\/li>\n<\/ul>\n<p><span>Je vais d\u2019abord vous dire que nous avons besoin de 10 \u0153ufs entiers, car nous allons rassembler 6 jaunes et 10 blancs d\u2019\u0153ufs lors de la pr\u00e9paration du comptoir pour un plateau de 36\/24 cm.<\/span><\/p>\n<p><span>Les quatre jaunes restants sont utilis\u00e9s pour fabriquer une\u00a0<\/span><em><strong><span>cr\u00e8me <\/span><span>&#8211; cacao<\/span><\/strong><\/em><span>\u00a0.la pr\u00e9parer en premier et ensuite faire le g\u00e2teau<\/span><\/p>\n<p><span>Si vous le souhaitez, vous pouvez diviser par deux le montant obtenu pour obtenir un g\u00e2teauplus petit pour une plaque de cuisson plus petite.<\/span><\/p>\n<p><span>Nous proc\u00e9dons donc comme suit:<\/span><\/p>\n<p><span>Au-dessus des 6 jaunes, ajoutez l&rsquo;huile de noix de coco ou l&rsquo;huile d&rsquo;olive et m\u00e9langez.<\/span><\/p>\n<p><span>Ajoutez un \u00e9dulcorant, du lait liquide, le fromage blanc du lait en poudre, de l&rsquo;amidon, de la farine de konjac, l&rsquo;ar\u00f4me beurre, de l&rsquo;essence de rhum et m\u00e9langez \u00e0 basse vitesse jusqu&rsquo;\u00e0 ce que tous les ingr\u00e9dients soient incorpor\u00e9s.<\/span><\/p>\n<p><span>Nous avons battu les 10 blancs avec du sel de sel.<\/span><\/p>\n<p><span>m\u00e9lang\u00e9s\u00a0 les poudres\u00a0 avec du cacao et de la levure chimique.<\/span><\/p>\n<p><span>Sur la composition des jaunes, ajouter les blancs fouett\u00e9s et le m\u00e9lange d\u2019ingr\u00e9dients secs, en m\u00e9langeant avec une spatule jusqu\u2019\u00e0 incorporation enti\u00e8re du m\u00e9lange sec.<\/span><\/p>\n<p>Verser dans un moule en silicone assez haut \u00e0 180\u00b0 pdt environ 30 mn<\/p>\n<p>Laisser refroidir et le couper en 2 et garnir avec la cr\u00e8me au chocolat, mettre au frais et ensuite recouvrir du bioflan au chocolat<\/p>\n<p>Laisser au frais une nuit<\/p>\n","protected":false},"excerpt":{"rendered":"<p>6 jaunes 10 blancs d&rsquo;\u0153ufs 100 ml de lait \u00e9cr\u00e9m\u00e9 ou demi-\u00e9cr\u00e9m\u00e9 100 g de fromage blanc 0 40 g de ma\u00efz\u00e9na 40 grammes de\u00a0lait \u00e9cr\u00e9m\u00e9 en poudre \u00e9dulcorant au&hellip;<\/p>\n","protected":false},"author":1,"featured_media":4425,"comment_status":"open","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-4424","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 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>G\u00e2teau Amandina chocolat - 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