{"id":19395,"date":"2019-04-17T08:47:26","date_gmt":"2019-04-17T08:47:26","guid":{"rendered":"https:\/\/horecamagazine.be\/demi-oeuf-de-paques-passion-chocolat-au-lait\/"},"modified":"2019-04-17T08:47:30","modified_gmt":"2019-04-17T08:47:30","slug":"demi-oeuf-de-paques-passion-chocolat-au-lait","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/demi-oeuf-de-paques-passion-chocolat-au-lait\/","title":{"rendered":"Demi \u0153uf de P\u00e2ques, passion, chocolat au lait"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_row _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb3.20.2&Prime;]<strong>Ingr\u00e9dients<\/strong><\/p>\n<ul>\n<li>200 g de chocolat noir<\/li>\n<li>100 g de chocolat au lait<\/li>\n<li>250 ml de cr\u00e8me fouett\u00e9e<\/li>\n<li>4 \u0153ufs<\/li>\n<li>125 g de farine<\/li>\n<li>125 g de sucre<\/li>\n<li>6 fruits de la passion<\/li>\n<li>1 mangue<\/li>\n<li>1 citron vert<\/li>\n<li>600 g de sucre<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration<\/strong><\/p>\n<p>Faire fondre le chocolat noir au bain-marie, gonfler un ballon et tremper le ballon dans le chocolat jusqu\u2019\u00e0 la moiti\u00e9, laisser refroidir et percer le ballon. Cuire les graines de fruits de la passion avec la mangue en morceaux et le citron vert et le sucre. Laisser compoter et mettre au frigo. Fondre le chocolat au lait et l\u2019incorporer dans la cr\u00e8me mont\u00e9e.<\/p>\n<p><strong>Suggestion de vins<\/strong><\/p>\n<p>BOURGOGNE C\u00d4TE CHALONNAISE PINOT NOIR BUISSONNIER<br \/>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_image align=\u00a0\u00bbcenter\u00a0\u00bb src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/04\/Wijnen_6-1.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb3.20.2&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients 200 g de chocolat noir 100 g de chocolat au lait 250 ml de cr\u00e8me fouett\u00e9e 4 \u0153ufs 125 g de farine 125 g de sucre 6 fruits de la passion 1 mangue 1 citron vert 600 g de sucre Pr\u00e9paration Faire fondre le chocolat noir au bain-marie, gonfler un ballon et tremper le [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":19367,"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-19395","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":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Demi \u0153uf de P\u00e2ques, passion, chocolat au lait | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Demi \u0153uf de P\u00e2ques, passion, chocolat au lait\" \/>\n<meta name=\"robots\" content=\"index, follow, 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