{"id":56391,"date":"2026-04-08T15:38:46","date_gmt":"2026-04-08T13:38:46","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=56391"},"modified":"2026-04-09T17:19:16","modified_gmt":"2026-04-09T15:19:16","slug":"pain-perdu-glace-aux-figues","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/pain-perdu-glace-aux-figues\/","title":{"rendered":"Pain perdu \u2013 glace aux figues"},"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\u00bb4.27.4″ _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 Dimitri Proost<\/strong><\/a>, chef du restaurant HAUT<\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_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\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ header_3_text_color=\u00a0\u00bb#E09900″ header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Pain perdu<\/b><\/h2>\n
    \n
  • 4 grosses tranches de pain (brioche)<\/li>\n
  • 480 g de lait<\/li>\n
  • 120 g de cr\u00e8me<\/li>\n
  • 6 \u0153ufs<\/li>\n
  • 140 g de sucre<\/li>\n
  • 6 g de sel<\/li>\n
  • Une pinc\u00e9e de cannelle<\/li>\n<\/ul>\n

    M\u00e9langez le tout sauf les tranches de pain. Faites mariner le pain dans le m\u00e9lange. Saisissez les tranches de pain marin\u00e9es dans le beurre.<\/p>\n

    [\/et_pb_text][\/et_pb_column][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\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ header_3_text_color=\u00a0\u00bb#E09900″ header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

    Glace aux feuilles de figue<\/b><\/h2>\n
      \n
    • 500 g de lait<\/li>\n
    • 1 l de cr\u00e8me<\/li>\n
    • 300 g de sucre<\/li>\n
    • 150 g de jaunes d\u2019\u0153ufs<\/li>\n
    • 1 g de stabilisateur<\/li>\n
    • 150 g de glucose en poudre<\/li>\n
    • Sel<\/li>\n
    • 6 feuilles de figue<\/li>\n<\/ul>\n

      Faites infuser le lait et la cr\u00e8me avec les feuilles de figue, \u00e0 70\u00b0C pendant 10 min. Laissez refroidir. M\u00e9langez les jaunes d\u2019\u0153ufs, le sucre, le stabilisateur et le glucose. Tamisez l\u2019\u00e9mulsion et ajoutez-la au m\u00e9lange d\u2019\u0153ufs. Amenez le tout \u00e0 83\u00b0C. Laissez refroidir et versez dans le r\u00e9cipient du Pacojet.<\/p>\n

      [\/et_pb_text][\/et_pb_column][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\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ header_3_text_color=\u00a0\u00bb#E09900″ header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

      Glace aux figues<\/b><\/h2>\n
        \n
      • 1 kg de figues pel\u00e9es<\/li>\n
      • 60 g de sucre brun<\/li>\n
      • 60 g de miel<\/li>\n
      • 40 ml de gin<\/li>\n
      • 10 jaunes d\u2019\u0153ufs<\/li>\n
      • 1 l de lait<\/li>\n
      • 300 g de cr\u00e8me<\/li>\n
      • 180 g de sucre<\/li>\n
      • 1 gousse de vanille<\/li>\n
      • Procrema 5 hot sosa<\/li>\n<\/ul>\n

        Faites caram\u00e9liser les figues avec le sucre brun et le miel dans un four \u00e0 200\u00b0C pendant 20 min. Arrosez de gin. Faites chauffer le lait, la cr\u00e8me et la vanille. Battez les \u0153ufs avec le sucre, versez dessus le lait et ajoutez la procrema. Amenez \u00e0 82\u00b0C. Incorporez les figues. Mettez au cong\u00e9lateur. Tournez au Pacojet.<\/p>\n

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

        Recette de Dimitri Proost, chef du restaurant HAUTPain perdu 4 grosses tranches de pain (brioche) 480 g de lait 120 g de cr\u00e8me 6 \u0153ufs 140 g de sucre 6 g de sel Une pinc\u00e9e de cannelle M\u00e9langez le tout sauf les tranches de pain. Faites mariner le pain dans le m\u00e9lange. Saisissez les tranches […]<\/p>\n","protected":false},"author":5,"featured_media":56304,"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":"828","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-56391","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":"\nPain perdu \u2013 glace aux figues | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Pain perdu \u2013 glace aux figues\" \/>\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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