{"id":18481,"date":"2019-02-05T12:20:30","date_gmt":"2019-02-05T12:20:30","guid":{"rendered":"https:\/\/horecamagazine.be\/baba-au-rhum\/"},"modified":"2019-02-05T13:20:14","modified_gmt":"2019-02-05T13:20:14","slug":"baba-au-rhum","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/baba-au-rhum\/","title":{"rendered":"Baba au rhum"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb3.19.11″][et_pb_row _builder_version=\u00a0\u00bb3.19.11″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.19.11″ parallax=\u00a0\u00bboff\u00a0\u00bb parallax_method=\u00a0\u00bbon\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb3.19.11″]<\/p>\n

Ingr\u00e9dients<\/h3>\n

300 g de farine, 2 cs de sucre, 4 oeufs,\u00a0100 g de beurre, 1 cube de levure de bi\u00e8re (25 g),\u00a01 pinc\u00e9e de sel, 150 ml de rhum, 1 zeste de citron,\u00a01 tranche de mangue lyophilis\u00e9e<\/p>\n

P\br\u00e9paration<\/h3>\n

Pour le montage : cr\u00e8me anglaise, cr\u00e8me fouett\u00e9e, fraises, fruits rouges et mangue lyophilis\u00e9e.<\/p>\n

Mettez les \u0153ufs, le sucre, le beurre, le sel, la levure dans un robot de cuisine et m\u00e9langez bien. Ajoutez la farine et m\u00e9langez 10 min., jusqu\u2019\u00e0 obtention d\u2019une p\u00e2te homog\u00e8ne et lisse. Laissez lever la p\u00e2te pendant 30 min., retravaillez-la en actionnant quelques sec. le robot et transf\u00e9rez la p\u00e2te dans un moule pour baba. Laissez \u00e0 nouveau lever la p\u00e2te pendant 30 min., ou jusqu\u2019\u00e0 ce qu\u2019elle double de volume, et cuisez-la 10 min. dans un four \u00e0 220 \u00b0C, diminuez ensuite la temp\u00e9rature \u00e0 180 \u00b0C et poursuivez la cuisson pendant 25 min..\u00a0<\/span><\/p>\n

Avec le Bimby : Mettez les \u0153ufs, le sucre, le beurre, la levure et le sel dans le bol : 30 sec., vitesse 7. Ajoutez la farine et p\u00e9trissez : 30 sec., vitesse 7. Laissez lever dans le bol pendant 30 min. Travaillez \u00e0 nouveau la p\u00e2te pendant 10 sec., vitesse 7 et mettez-la dans un moule rond. Laissez lever la p\u00e2te une heure suppl\u00e9mentaire ou jusqu\u2019\u00e0 ce qu\u2019elle double de volume, cuisez-la 10 min. dans un four \u00e0 220\u202f\u00b0C, diminuez ensuite la temp\u00e9rature \u00e0 180 \u00b0C et poursuivez la cuisson pendant 25 min. Au moment de servir : zestez le citron, trempez le g\u00e2teau dans le rhum et garnissez-le de cr\u00e8me anglaise, de cr\u00e8me fouett\u00e9e, de fraises, de fruits rouges et d\u2019une tranche de mangue lyophilis\u00e9e.\u00a0<\/span><\/p>\n

 <\/p>\n

Suggestion de vin<\/h3>\n

ARGENTO – PROSECCO\u00a0<\/span>D.O.C. EXTRA DRY<\/p>\n

Les bulles \u00e9l\u00e9gantes de ce procecco \u00e0 la merveilleuse robe de couleur paille invite d\u2019embl\u00e9e \u00e0 en profiter. Ce vin 100% Glera (nom historique du prosecco) est soumis \u00e0 une vinification en cuve d\u2019acier inoxydable et \u00e0 une seconde fermentation selon la m\u00e9thode \u2018Charmat\u2019.<\/p>\n

Le vin \u00e9voque les fruits blancs et une l\u00e9g\u00e8re note d\u2019agrumes. Les ar\u00f4mes floraux donnent la r\u00e9plique \u00e0 la saveur harmonieuse d\u2019une subtile acidit\u00e9. D\u00e9licieux \u00e0 boire \u00e0 l\u2019ap\u00e9ritif mais \u00e9galement avec le poisson.
\n[\/et_pb_text][et_pb_image align=\u00a0\u00bbcenter\u00a0\u00bb src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/02\/Wijnen_6.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb3.19.11″][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingr\u00e9dients 300 g de farine, 2 cs de sucre, 4 oeufs,\u00a0100 g de beurre, 1 cube de levure de bi\u00e8re (25 g),\u00a01 pinc\u00e9e de sel, 150 ml de rhum, 1 zeste de citron,\u00a01 tranche de mangue lyophilis\u00e9e P\br\u00e9paration Pour le montage : cr\u00e8me anglaise, cr\u00e8me fouett\u00e9e, fraises, fruits rouges et mangue lyophilis\u00e9e. Mettez les \u0153ufs, […]<\/p>\n","protected":false},"author":3,"featured_media":18423,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-18481","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nBaba au rhum | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Baba au rhum\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/baba-au-rhum\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baba au rhum | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | Baba au rhum\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/baba-au-rhum\/\" \/>\n<meta property=\"og:site_name\" content=\"Horeca Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/horecamagazine.be\/\" \/>\n<meta property=\"article:published_time\" content=\"2019-02-05T12:20:30+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-02-05T13:20:14+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/02\/Recepten_Jan_6.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" 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