{"id":815,"date":"2016-10-09T10:49:43","date_gmt":"2016-10-09T08:49:43","guid":{"rendered":"http:\/\/ottmarkick.fr\/cuisine\/?p=815"},"modified":"2016-10-09T10:54:28","modified_gmt":"2016-10-09T08:54:28","slug":"glace-chocolat-au-lait-bruno-cordier-mof-glacier-1997","status":"publish","type":"post","link":"https:\/\/ottmarkick.fr\/cuisine\/glace-chocolat-au-lait-bruno-cordier-mof-glacier-1997\/","title":{"rendered":"Glace chocolat au lait &#8211; Bruno Cordier &#8211; MOF Glacier 1997"},"content":{"rendered":"<p><strong><img fetchpriority=\"high\" decoding=\"async\" class=\"size-medium wp-image-821 alignnone\" src=\"https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2016\/10\/sorbetchocolait-e1476003065250-225x300.jpg\" alt=\"glacechocolait\" width=\"225\" height=\"300\" srcset=\"https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2016\/10\/sorbetchocolait-e1476003065250-225x300.jpg 225w, https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2016\/10\/sorbetchocolait-e1476003065250.jpg 480w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/strong><\/p>\n<p><strong>Ingr\u00e9dients et progression :<\/strong><\/p>\n<p>589 g de lait entier<\/p>\n<p>139 g de cr\u00e8me 35%<\/p>\n<p>18 g de sucre inverti<\/p>\n<p>Chauffer ces trois ingr\u00e9dients d&rsquo;abord \u00e0 50\u00b0C.<\/p>\n<p>2 g de poudre lait \u00e0 0%<\/p>\n<p>5 g de stabilisateur emulsifiant<\/p>\n<p>35 g de sucre<\/p>\n<p>Bien melanger sucre et stabilisateur et verser le 3 ingr\u00e9dients ci-dessus doucement dans le liquide en fouettant \u00e9nergiquement (sinon le stabilisateur va pas bien se dissoudre)<\/p>\n<p>212 g de chocolat au lait (couverture)<\/p>\n<p>23 g d sirop de glucose<\/p>\n<p>Monter la temp\u00e9rature \u00e0\u00a070\u00b0C ajouter les deux derniers ingr\u00e9dients et monter \u00e0 85\u00b0C. Bien mixer au mixer plongeant.<\/p>\n<p>&nbsp;<\/p>\n<p>Filmer au contact et laisser maturer au frigo au moins 12 h, puis mixer encore une fois avant de turbiner.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients et progression : 589 g de lait entier 139 g de cr\u00e8me 35% 18 g de sucre inverti Chauffer ces trois ingr\u00e9dients d&rsquo;abord \u00e0 50\u00b0C. 2 g de poudre lait \u00e0 0% 5 g de stabilisateur emulsifiant 35 g de sucre Bien melanger sucre et stabilisateur et verser le 3 ingr\u00e9dients ci-dessus doucement dans &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[126],"tags":[161,119],"class_list":["post-815","post","type-post","status-publish","format-standard","hentry","category-glaces","tag-chocolat-au-lait","tag-glace"],"_links":{"self":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/815","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=815"}],"version-history":[{"count":3,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/815\/revisions"}],"predecessor-version":[{"id":823,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/815\/revisions\/823"}],"wp:attachment":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/media?parent=815"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/categories?post=815"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/tags?post=815"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}