{"id":590,"date":"2017-05-13T15:12:11","date_gmt":"2017-05-13T13:12:11","guid":{"rendered":"http:\/\/ptitedukanette.fr\/?p=590"},"modified":"2019-03-03T23:59:37","modified_gmt":"2019-03-03T22:59:37","slug":"gateau-de-paques-au-chocolat","status":"publish","type":"post","link":"https:\/\/dukanette.fr\/?p=590","title":{"rendered":"GATEAU  DE P\u00c2QUES AU  CHOCOLAT (PP)"},"content":{"rendered":"<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-592 aligncenter\" src=\"http:\/\/ptitedukanette.fr\/wp-content\/uploads\/2017\/05\/gate-300x251.jpg\" alt=\"\" width=\"300\" height=\"251\" srcset=\"https:\/\/dukanette.fr\/wp-content\/uploads\/2017\/05\/gate-300x251.jpg 300w, https:\/\/dukanette.fr\/wp-content\/uploads\/2017\/05\/gate.jpg 408w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p style=\"text-align: left;\">\n<h2><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\">Pour la g\u00e9noise :<br \/>\n3 oeufs<br \/>\n50g de Tagatesse<\/span><\/span><\/span><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\">&nbsp;<\/span><\/span><\/span><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\"><br \/>\n<\/span><\/span><\/span><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\">30 g de cacao&nbsp;<\/span><\/span><\/span><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\"><br \/>\n<\/span><\/span><\/span><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\">70 g de ma\u00efzena<\/span><\/span><\/span><\/h2>\n<h2><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\">Pour la cr\u00e8me :<br \/>\n3 jaunes d&rsquo;oeufs<br \/>\n30 g de ma\u00efzena<br \/>\n60 cl de lait<\/span><\/span><\/span><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\">&nbsp;<\/span><\/span><\/span><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\"><br \/>\n2 cs cacao<br \/>\n3 feuilles de g\u00e9latine<br \/>\n50 g de Tagatesse<\/span><\/span><\/span><\/h2>\n<p><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\">Punchage : 1 tasse de caf\u00e9 ou le jus de 2 oranges avec 2 cs de cointreau ou de grand marnier<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\">Gla\u00e7age : 80 g d&rsquo;eau<br \/>\n70 g de Tagatesse<br \/>\n2 cs de cacao en poudre ou 100 g de chocolat<br \/>\n160 g de cr\u00e8me liquide 4% mg<br \/>\n5 feuilles de g\u00e9latine<\/span><\/span><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\">G\u00e9noise: <\/span><\/span><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"text-decoration: underline; font-size: small;\"><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\">Pr\u00e9parer un bain marie <\/span><\/span><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\">. Y mettre un cul de poule et battre au batteur \u00e9l\u00e9ctrique les oeufs avec le Tagatesse jusqu&rsquo;\u00e0 obtenir un m\u00e9lange qui forme une mousse bien ferme.<\/span><\/span><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\"> Y ajouter d\u00e9licatement la ma\u00efzena et le cacao.<\/span><\/span><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\"> Verser dans le moule choisi et faire cuire environ 20\/30 min th180\u00b0c<\/span><\/span><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"text-decoration: underline; font-size: small;\"><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\">La cr\u00e8me <\/span><\/span><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\">: fouetter les jaunes avec la tagatesse jusqu&rsquo;\u00e0 ce que le m\u00e9lange blanchisse.<\/span><\/span><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\"> Y ajouter la ma\u00efzena et le lait et faire chauffer \u00e0 feu doux jusqu&rsquo;\u00e0 ce que la cr\u00e8me \u00e9paississe.<\/span><\/span><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\"> Y ajouter le cacao et la g\u00e9latine essor\u00e9e qu&rsquo;on aura fait ramollir dans de l&rsquo;eau froide.<\/span><\/span><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\"> Bien m\u00e9langer, laisser bien refroidir et r\u00e9server dans une poche \u00e0 douille au frigo<\/span><\/span><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"text-decoration: underline; font-size: small;\"><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\">Couper le g\u00e2teau en 2 .<\/span><\/span><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\"> Imbiber la 1\u00e8re partie de sirop de punchage \u00e0 l&rsquo;aide d&rsquo;un pinceau (caf\u00e9 ou jus d&rsquo;orange).<\/span><\/span><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\"> R\u00e9partir la cr\u00e8me sur la premi\u00e8re moiti\u00e9 du g\u00e2teau.<\/span><\/span><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\"> Recouvrir de la deuxi\u00e8me moiti\u00e9 afin de reconstituer le g\u00e2teau et imbiber la 2\u00e8me moiti\u00e9 et mettre le tout au congelateur au moins 2 h.<\/span><\/span><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"text-decoration: underline; font-size: small;\"><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\">Pr\u00e9parer le glacage :<\/span><\/span><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\">Porter \u00e0 \u00e9bullition l&rsquo;eau le sucre et le cacao &#8230; le cacao doit \u00eatre parfaitement dissous (au besoin donner un coup de mixer).<\/span><\/span><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #666666;\"><span style=\"font-family: Helvetica, serif;\"><span style=\"font-size: small;\"> Ajouter les feuilles de g\u00e9latine ramollies dans de l&rsquo;eau froide et essor\u00e9e \u00e0 la pr\u00e9paration chaude et laisser ti\u00e9dir. Quand la pr\u00e9paration commence \u00e0 s&rsquo;\u00e9paissir, sortez sans tarder votre g\u00e2teau bien froid, posez le sur une grille sur un plateau et verser le glacage uniformement<\/span><\/span><\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour la g\u00e9noise : 3 oeufs 50g de Tagatesse&nbsp; 30 g de cacao&nbsp; 70 g de ma\u00efzena Pour la cr\u00e8me : 3 jaunes d&rsquo;oeufs 30 g de ma\u00efzena 60 cl&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"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-590","post","type-post","status-publish","format-standard","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>GATEAU DE P\u00c2QUES AU CHOCOLAT (PP) - 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