{"id":44542,"date":"2024-01-26T10:50:42","date_gmt":"2024-01-26T09:50:42","guid":{"rendered":"https:\/\/horecamagazine.be\/lirresistible-chocolat-blanc-et-condiments-sucres\/"},"modified":"2024-01-26T10:50:44","modified_gmt":"2024-01-26T09:50:44","slug":"lirresistible-chocolat-blanc-et-condiments-sucres","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/lirresistible-chocolat-blanc-et-condiments-sucres\/","title":{"rendered":"L\u2019irr\u00e9sistible chocolat blanc et condiments sucr\u00e9s"},"content":{"rendered":"

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Recette de Patrick Celeghin<\/strong><\/a>\u00a0<\/span>de Traiteur Paulus<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _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_2″ _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 ul_line_height=\u00a0\u00bb0.9em\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

Mousse chocolat blanc<\/b><\/h4>\n

100 g de chocolat blanc, 2 dl de cr\u00e8me fra\u00eeche, 50 g de sucre, 1 \u0153uf, 1 feuille de g\u00e9latine<\/p>\n

Faites fondre le chocolat au bain marie. Fouettez la cr\u00e8me \u00e0 \u00be, r\u00e9servez. Montez l\u2019\u0153uf entier avec le sucre.<\/p>\n

Incorporez le chocolat fondu dans l\u2019\u0153uf mont\u00e9. Ajoutez la g\u00e9latine fondue. M\u00e9langez \u00e0 la cr\u00e8me fouett\u00e9e. Moulez en moule silicone en forme de quenelles. Laissez prendre au cong\u00e9lateur.<\/p>\n

Biscuit Brownies<\/b><\/h4>\n

100 g de chocolat noir, 60 g de beurre, 75 g de sucre, 30 g de farine, 20 g de broyage d\u2019amandes, 2 \u0153ufs<\/p>\n

Faites fondre le chocolat avec le beurre. Fouettez les \u0153ufs et le sucre. M\u00e9langez le chocolat fondu dans les \u0153ufs blanchis. A la spatule, incorporez la farine et le broyage d\u2019amandes.<\/p>\n

Versez sur une plaque et enfournez \u00e0 180\u00b0C pendant 25 minutes.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _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 ul_line_height=\u00a0\u00bb1.1em\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Noix caram\u00e9lis\u00e9e<\/b><\/h4>\n

40 g de cerneaux de noix, 80 g de sucre<\/p>\n

Caram\u00e9lisez le sucre avec un filet d\u2019eau. Incorporez les noix concass\u00e9es dans le caramel. Versez sur un marbre huil\u00e9. Concassez en petits morceaux.<\/p>\n

Ganache pralin\u00e9e<\/b><\/h4>\n

20 g de chocolat au lait, 20 g de pralin\u00e9 noisette, 20 g de chocolat noir, 50 g de cr\u00e8me<\/p>\n

Faites fondre le chocolat au lait et le chocolat noir dans la cr\u00e8me chaude. Incorporez le pralin\u00e9. R\u00e9servez au frais.<\/p>\n

Coulis chocolat <\/b><\/h4>\n

125 g de chocolat noir, 25 g de beurre, 1 dl de lait, 1 pinc\u00e9e de caf\u00e9 soluble<\/p>\n

Faites fondre le chocolat dans le lait avec le caf\u00e9 soluble. Hors feu, ajoutez le beurre bien froid en m\u00e9langeant.<\/p>\n

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

Recette de Patrick Celeghin\u00a0de Traiteur PaulusMousse chocolat blanc 100 g de chocolat blanc, 2 dl de cr\u00e8me fra\u00eeche, 50 g de sucre, 1 \u0153uf, 1 feuille de g\u00e9latine Faites fondre le chocolat au bain marie. Fouettez la cr\u00e8me \u00e0 \u00be, r\u00e9servez. Montez l\u2019\u0153uf entier avec le sucre. Incorporez le chocolat fondu dans l\u2019\u0153uf mont\u00e9. Ajoutez […]<\/p>\n","protected":false},"author":5,"featured_media":44468,"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-44542","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":"\nL\u2019irr\u00e9sistible chocolat blanc et condiments sucr\u00e9s | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | L\u2019irr\u00e9sistible chocolat blanc et condiments sucr\u00e9s\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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