{"id":41326,"date":"2023-05-23T14:22:25","date_gmt":"2023-05-23T12:22:25","guid":{"rendered":"https:\/\/horecamagazine.be\/crumble-et-declinaison-de-coing\/"},"modified":"2023-05-23T14:33:27","modified_gmt":"2023-05-23T12:33:27","slug":"crumble-et-declinaison-de-coing","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/crumble-et-declinaison-de-coing\/","title":{"rendered":"Crumble et d\u00e9clinaison de coing"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Recette de Thibault Gerardy – Chef-p\u00e2tissier du restaurant\u00a0 \u00a1Toma!<\/a><\/strong><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,2_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

INGR\u00c9DIENTS<\/b><\/h4>\n

Pour 4 personnes<\/p>\n

Coing caram\u00e9lis\u00e9
<\/strong>1 coing \/ <\/span>50 g de sucre \/ <\/span>50 g d\u2019eau \/
<\/span>1 gousse de vanille \/ <\/span>\u00bd anis \u00e9toil\u00e9\u00a0<\/span><\/p>\n

Gel\u00e9e de coing
<\/strong>100 g de verjus \/ <\/span>100 g d\u2019eau \/
<\/span>agar-agar \/ <\/span>sucre\u00a0<\/span><\/p>\n

Sorbet de pomme
<\/strong>125 g d\u2019eau \/ <\/span>125 g de cidre \/
<\/span>125 g de sucre \/
<\/span>1 g de stabilisateur \/ <\/span>40 g de glucose \/ <\/span>2 pommes<\/p>\n

Tuile au coing
<\/strong>250 g de coing (chaire uniquement) \/ <\/span>60 g d\u2019Isomalt \/ <\/span>4 g de ma\u00efzena\u00a0<\/span><\/p>\n

Cr\u00e8me diplomate
<\/strong>250 g de lait entier \/ <\/span>100 g de sucre \/ <\/span>40 g de jaune d\u2019\u0153uf \/ <\/span>20 g de ma\u00efzena \/ <\/span>1 feuille de g\u00e9latine \/
<\/span>1 gousse de vanille \/ <\/span>200 g de cr\u00e8me\u00a0<\/span><\/p>\n

Crumble
<\/strong>280 g de beurre pommade \/
<\/span>170 g de sucre \/ <\/span>250 g de farine \/
<\/span>150 g de poudre d\u2019amande \/ <\/span>1 \u0153uf \/ <\/span>200 g de p\u00e2te sabl\u00e9e \/
<\/span>1 jaune d\u2019\u0153uf \/ <\/span>5 g de fleur de sel \/
<\/span>40 g de beurre mou \/
<\/span>papier de cuisson (1\u00e8re partie) \/
<\/span>40 g de cassonnade (2e partie)<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

PR\u00c9PARATION<\/b><\/h4>\n

Coing caram\u00e9lis\u00e9
<\/strong>Epluchez le coing. R\u00e9servez les \u00e9pluchures et le trognon. Conservez-les pour la r\u00e9alisation de la gel\u00e9e. Coupez la chaire du coing en d\u00e9s de +\/- 1 cm. R\u00e9alisez un caramel avec le sucre et l\u2019eau. Ajoutez les d\u00e9s de coing, la gousse de vanille et l\u2019anis \u00e9toil\u00e9. Faites cuire \u00e0 feu doux pendant +\/- 15 minutes. R\u00e9servez \u00e0 temp\u00e9rature ambiante.<\/p>\n

Gel\u00e9e de coing
<\/strong>Ajoutez le verjus et l\u2019eau au trognon et aux \u00e9pluchures du coing.\u00a0 <\/span>Faites cuire \u00e0 couvert pendant +\/- 15 minutes jusqu\u2019\u00e0 d\u00e9but d\u2019\u00e9bullition.\u00a0 <\/span>Passez au chinois et pesez.\u00a0 <\/span>R\u00e9cup\u00e9rez le liquide et ajoutez-y de l\u2019agar agar et 10 % du poids en sucre. Laissez prendre au frigo. Une fois pris, mixez le tout.<\/p>\n

Sorbet de pomme
<\/strong>Epluchez puis coupez les pommes en morceaux et mettez au Pacojet. M\u00e9langez le cidre, le sucre, le stabilisateur et l\u2019eau puis chauffez jusqu\u2019\u00e0 \u00e9bullition. Versez sur les pommes puis congelez au Pacojet.\u00a0 <\/span>Si pas de Pacojet, mettez dans un bac au cong\u00e9lateur. Retirez une fois le m\u00e9lange bien pris et mixez par morceaux.<\/p>\n

Tuile au coing
<\/strong>Placez les ingr\u00e9dients (chaire de coing, isomalt, ma\u00efzena) dans le Thermomix. Chauffez \u00e0 85\u00b0C puis mixez et passez au chinois. Etalez la p\u00e2te obtenue sur un silpat en couche de +\/- 1 mm. Mettez au four et s\u00e9chez pendant 35 minutes \u00e0 100\u00b0C. D\u00e9coupez en bandes puis faites recuire \u00e0 160\u00b0C pendant 6 minutes. Sortez du four et enroulez directement autour d\u2019un cercle.<\/p>\n

Cr\u00e8me diplomate
<\/strong>R\u00e9alisez une cr\u00e8me p\u00e2tissi\u00e8re et ajoutez-y la cr\u00e8me battue.<\/p>\n

Crumble
<\/strong>1\u00e8re partie \u2013 M\u00e9langez la farine et la fleur de sel. Faites un puits \u00e0 l\u2019ancienne. Mettez-y le beurre pommade, le sucre, les \u0153ufs et m\u00e9langez \u00e0 la main jusqu\u2019\u00e0 obtenir une texture sableuse.\u00a0 <\/span>Etalez entre 2 feuilles de papier de cuisson sur 5 mm d\u2019\u00e9paisseur. Faites cuire \u00e0 170\u00b0C pendant 15 minutes.<\/p>\n

2e partie \u2013 R\u00e9cup\u00e9rez 200 g de p\u00e2tes sabl\u00e9e et ajoutez-y le beurre mou et la cassonnade. M\u00e9langez le tout au robot puis \u00e9talez \u00e0 nouveau sur 5 mm d\u2019\u00e9paisseur. Faites cuire une deuxi\u00e8me fois \u00e0 170\u00b0C pendant 15 minutes.<\/p>\n

Dressage<\/b><\/h4>\n

Garnissez les cercles avec, successivement, le coing caram\u00e9lis\u00e9, la gel\u00e9e de coing au verjus, le sorbet, la cr\u00e8me diplomate, le crumble et, selon envie, un peu de poudre de vanille et les t\u00eates de tagette cisel\u00e9es.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Recette de Thibault Gerardy – Chef-p\u00e2tissier du restaurant\u00a0 \u00a1Toma!INGR\u00c9DIENTS Pour 4 personnes Coing caram\u00e9lis\u00e91 coing \/ 50 g de sucre \/ 50 g d\u2019eau \/ 1 gousse de vanille \/ \u00bd anis \u00e9toil\u00e9\u00a0 Gel\u00e9e de coing100 g de verjus \/ 100 g d\u2019eau \/ agar-agar \/ sucre\u00a0 Sorbet de pomme125 g d\u2019eau \/ 125 g […]<\/p>\n","protected":false},"author":5,"featured_media":41304,"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-41326","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":"\nCrumble et d\u00e9clinaison de coing | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Crumble et d\u00e9clinaison de coing\" \/>\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\/crumble-et-declinaison-de-coing\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Crumble et d\u00e9clinaison de coing | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | Crumble et d\u00e9clinaison de coing\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/crumble-et-declinaison-de-coing\/\" \/>\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=\"2023-05-23T12:22:25+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-05-23T12:33:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/05\/HM234WEBSITE-TASTE-RECEPT_20233.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1223\" \/>\n\t<meta property=\"og:image:height\" content=\"733\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jonas Vansieleghem\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jonas Vansieleghem\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/crumble-et-declinaison-de-coing\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/crumble-et-declinaison-de-coing\\\/\"},\"author\":{\"name\":\"Jonas Vansieleghem\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/person\\\/cd8e058b9ed64f0005d5b1fe0544b496\"},\"headline\":\"Crumble et d\u00e9clinaison de coing\",\"datePublished\":\"2023-05-23T12:22:25+00:00\",\"dateModified\":\"2023-05-23T12:33:27+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/crumble-et-declinaison-de-coing\\\/\"},\"wordCount\":723,\"publisher\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/crumble-et-declinaison-de-coing\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2023\\\/05\\\/HM234WEBSITE-TASTE-RECEPT_20233.jpg\",\"articleSection\":[\"Recettes\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/crumble-et-declinaison-de-coing\\\/\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/crumble-et-declinaison-de-coing\\\/\",\"name\":\"Crumble et d\u00e9clinaison de coing | Horeca Magazine\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/crumble-et-declinaison-de-coing\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/crumble-et-declinaison-de-coing\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2023\\\/05\\\/HM234WEBSITE-TASTE-RECEPT_20233.jpg\",\"datePublished\":\"2023-05-23T12:22:25+00:00\",\"dateModified\":\"2023-05-23T12:33:27+00:00\",\"description\":\"Horeca Magazine | Crumble et d\u00e9clinaison de coing\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/crumble-et-declinaison-de-coing\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/crumble-et-declinaison-de-coing\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/crumble-et-declinaison-de-coing\\\/#primaryimage\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2023\\\/05\\\/HM234WEBSITE-TASTE-RECEPT_20233.jpg\",\"contentUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2023\\\/05\\\/HM234WEBSITE-TASTE-RECEPT_20233.jpg\",\"width\":1223,\"height\":733},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/crumble-et-declinaison-de-coing\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Crumble et d\u00e9clinaison de coing\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#website\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/\",\"name\":\"Horeca Magazine\",\"description\":\"Uw partner in Horeca\",\"publisher\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\",\"name\":\"Horeca Magazine\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2018\\\/12\\\/Horeca-Magazine-logo-01.png\",\"contentUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2018\\\/12\\\/Horeca-Magazine-logo-01.png\",\"width\":2085,\"height\":590,\"caption\":\"Horeca Magazine\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/horecamagazine.be\\\/\",\"https:\\\/\\\/www.instagram.com\\\/horeca.magazine\\\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/person\\\/cd8e058b9ed64f0005d5b1fe0544b496\",\"name\":\"Jonas Vansieleghem\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g\",\"caption\":\"Jonas Vansieleghem\"},\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/author\\\/jonas\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Crumble et d\u00e9clinaison de coing | Horeca Magazine","description":"Horeca Magazine | Crumble et d\u00e9clinaison de coing","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/horecamagazine.be\/fr\/crumble-et-declinaison-de-coing\/","og_locale":"fr_FR","og_type":"article","og_title":"Crumble et d\u00e9clinaison de coing | Horeca Magazine","og_description":"Horeca Magazine | Crumble et d\u00e9clinaison de coing","og_url":"https:\/\/horecamagazine.be\/fr\/crumble-et-declinaison-de-coing\/","og_site_name":"Horeca Magazine","article_publisher":"https:\/\/www.facebook.com\/horecamagazine.be\/","article_published_time":"2023-05-23T12:22:25+00:00","article_modified_time":"2023-05-23T12:33:27+00:00","og_image":[{"width":1223,"height":733,"url":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/05\/HM234WEBSITE-TASTE-RECEPT_20233.jpg","type":"image\/jpeg"}],"author":"Jonas Vansieleghem","twitter_card":"summary_large_image","twitter_misc":{"\u00c9crit par":"Jonas Vansieleghem","Dur\u00e9e de lecture estim\u00e9e":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/horecamagazine.be\/fr\/crumble-et-declinaison-de-coing\/#article","isPartOf":{"@id":"https:\/\/horecamagazine.be\/fr\/crumble-et-declinaison-de-coing\/"},"author":{"name":"Jonas Vansieleghem","@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/person\/cd8e058b9ed64f0005d5b1fe0544b496"},"headline":"Crumble et d\u00e9clinaison de coing","datePublished":"2023-05-23T12:22:25+00:00","dateModified":"2023-05-23T12:33:27+00:00","mainEntityOfPage":{"@id":"https:\/\/horecamagazine.be\/fr\/crumble-et-declinaison-de-coing\/"},"wordCount":723,"publisher":{"@id":"https:\/\/horecamagazine.be\/fr\/#organization"},"image":{"@id":"https:\/\/horecamagazine.be\/fr\/crumble-et-declinaison-de-coing\/#primaryimage"},"thumbnailUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/05\/HM234WEBSITE-TASTE-RECEPT_20233.jpg","articleSection":["Recettes"],"inLanguage":"fr-FR"},{"@type":"WebPage","@id":"https:\/\/horecamagazine.be\/fr\/crumble-et-declinaison-de-coing\/","url":"https:\/\/horecamagazine.be\/fr\/crumble-et-declinaison-de-coing\/","name":"Crumble et d\u00e9clinaison de coing | Horeca Magazine","isPartOf":{"@id":"https:\/\/horecamagazine.be\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/horecamagazine.be\/fr\/crumble-et-declinaison-de-coing\/#primaryimage"},"image":{"@id":"https:\/\/horecamagazine.be\/fr\/crumble-et-declinaison-de-coing\/#primaryimage"},"thumbnailUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/05\/HM234WEBSITE-TASTE-RECEPT_20233.jpg","datePublished":"2023-05-23T12:22:25+00:00","dateModified":"2023-05-23T12:33:27+00:00","description":"Horeca Magazine | Crumble et d\u00e9clinaison de coing","breadcrumb":{"@id":"https:\/\/horecamagazine.be\/fr\/crumble-et-declinaison-de-coing\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/horecamagazine.be\/fr\/crumble-et-declinaison-de-coing\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/horecamagazine.be\/fr\/crumble-et-declinaison-de-coing\/#primaryimage","url":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/05\/HM234WEBSITE-TASTE-RECEPT_20233.jpg","contentUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/05\/HM234WEBSITE-TASTE-RECEPT_20233.jpg","width":1223,"height":733},{"@type":"BreadcrumbList","@id":"https:\/\/horecamagazine.be\/fr\/crumble-et-declinaison-de-coing\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/horecamagazine.be\/fr\/"},{"@type":"ListItem","position":2,"name":"Crumble et d\u00e9clinaison de coing"}]},{"@type":"WebSite","@id":"https:\/\/horecamagazine.be\/fr\/#website","url":"https:\/\/horecamagazine.be\/fr\/","name":"Horeca Magazine","description":"Uw partner in Horeca","publisher":{"@id":"https:\/\/horecamagazine.be\/fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/horecamagazine.be\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/horecamagazine.be\/fr\/#organization","name":"Horeca Magazine","url":"https:\/\/horecamagazine.be\/fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/logo\/image\/","url":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Horeca-Magazine-logo-01.png","contentUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Horeca-Magazine-logo-01.png","width":2085,"height":590,"caption":"Horeca Magazine"},"image":{"@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/horecamagazine.be\/","https:\/\/www.instagram.com\/horeca.magazine\/"]},{"@type":"Person","@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/person\/cd8e058b9ed64f0005d5b1fe0544b496","name":"Jonas Vansieleghem","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","caption":"Jonas Vansieleghem"},"url":"https:\/\/horecamagazine.be\/fr\/author\/jonas\/"}]}},"_links":{"self":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts\/41326","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/comments?post=41326"}],"version-history":[{"count":0,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts\/41326\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/media\/41304"}],"wp:attachment":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/media?parent=41326"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/categories?post=41326"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/tags?post=41326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}