{"id":1634,"date":"2022-02-09T14:55:57","date_gmt":"2022-02-09T13:55:57","guid":{"rendered":"http:\/\/ottmarkick.fr\/cuisine\/?p=1634"},"modified":"2022-05-16T14:52:42","modified_gmt":"2022-05-16T12:52:42","slug":"tube-dentelle-de-caramel-chocolat-au-lait","status":"publish","type":"post","link":"https:\/\/ottmarkick.fr\/cuisine\/tube-dentelle-de-caramel-chocolat-au-lait\/","title":{"rendered":"Tube en dentelle de caramel\/chocolat au lait"},"content":{"rendered":"\n<p><strong>Ingr\u00e9dients :<\/strong><\/p>\n\n\n\n<p>75 g de fondant blanc<\/p>\n\n\n\n<p>50 g de glucose en poudre<\/p>\n\n\n\n<p>50 g de chocolat au lait<\/p>\n\n\n\n<p><strong>Progression :<\/strong><\/p>\n\n\n\n<p>Dans une petite casserole cuire le fondant et le glucose \u00e0 155\u00b0C pour une belle couleur blonde et d\u00e9cuire avec le chocolat au lait. Etaler sur un silpat.<\/p>\n\n\n\n<p>R\u00e9duire en poudre.<\/p>\n\n\n\n<p>Faire un chablon de 6,5 X 8 cm pour un rouleau de 2 cm de diam\u00e8tre.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"640\" height=\"378\" src=\"https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2022\/02\/IMG_6820.jpg\" alt=\"\" class=\"wp-image-1628\" srcset=\"https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2022\/02\/IMG_6820.jpg 640w, https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2022\/02\/IMG_6820-300x177.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<p>Remplir avec la poudre \u00e0 l&rsquo;aide d&rsquo;une passoire et \u00e9galiser avec le dos d&rsquo;une cuill\u00e8re.<\/p>\n\n\n\n<p>Passer au four \u00e0 180\u00b0C afin d&rsquo;obtenir une plaque brillante et molle.<\/p>\n\n\n\n<p>D\u00e9coller avec une lame fine et rouler d\u00e9licatement  autour du tube en m\u00e9tal. <\/p>\n\n\n\n<p>Attention la petite plaque se rigidifie assez rapidement. <\/p>\n\n\n\n<p>Garder au sec.<\/p>\n\n\n\n<p><em>Recette trouv\u00e9e dans le livre de Yannick Alleno.<\/em><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-medium\"><img decoding=\"async\" width=\"300\" height=\"286\" src=\"https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2022\/02\/IMG_6821-300x286.jpg\" alt=\"\" class=\"wp-image-1629\" srcset=\"https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2022\/02\/IMG_6821-300x286.jpg 300w, https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2022\/02\/IMG_6821.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2022\/02\/IMG_6822.jpg\" alt=\"\" class=\"wp-image-1630\" width=\"320\" height=\"290\" srcset=\"https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2022\/02\/IMG_6822.jpg 640w, https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2022\/02\/IMG_6822-300x272.jpg 300w\" sizes=\"(max-width: 320px) 100vw, 320px\" \/><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"508\" height=\"640\" src=\"https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2022\/02\/IMG_6826.jpg\" alt=\"\" class=\"wp-image-1633\" srcset=\"https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2022\/02\/IMG_6826.jpg 508w, https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2022\/02\/IMG_6826-238x300.jpg 238w\" sizes=\"(max-width: 508px) 100vw, 508px\" \/><\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : 75 g de fondant blanc 50 g de glucose en poudre 50 g de chocolat au lait Progression : Dans une petite casserole cuire le fondant et le glucose \u00e0 155\u00b0C pour une belle couleur blonde et d\u00e9cuire avec le chocolat au lait. Etaler sur un silpat. R\u00e9duire en poudre. Faire un chablon &hellip; <\/p>\n","protected":false},"author":1,"featured_media":1631,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[105,5,7],"tags":[],"class_list":["post-1634","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-confiserie","category-dessert","category-patisserie"],"_links":{"self":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/1634","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/comments?post=1634"}],"version-history":[{"count":4,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/1634\/revisions"}],"predecessor-version":[{"id":1641,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/1634\/revisions\/1641"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/media\/1631"}],"wp:attachment":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/media?parent=1634"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/categories?post=1634"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/tags?post=1634"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}