{"id":549,"date":"2008-10-14T12:45:12","date_gmt":"2008-10-14T10:45:12","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=549"},"modified":"2008-10-14T12:45:12","modified_gmt":"2008-10-14T10:45:12","slug":"recettes-de-chefs-cuisine-francaise-dessert","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/14\/recettes-de-chefs-cuisine-francaise-dessert\/","title":{"rendered":"Recettes de chefs, cuisine fran\u00e7aise, dessert,"},"content":{"rendered":"
<\/strong><\/div>\n

<\/p>\n

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\"mousse-au-chocolat-blanc-n\u00b0-532-du-guide-de-pierrette\"<\/a>

mousse-au-chocolat-blanc-n\u00b0-532-du-guide-de-pierrette<\/p><\/div>\n

Pour le guide de Pierrette sur la cuisine fran\u00e7aise, traduit en anglais, allemand, espagnol, italien, le chef \u00e9toil\u00e9 2008, Alexandre GAUTHIER, de Montreuil sur Mer, a accept\u00e9 de donner sa recette sur la mousse de chocolat blanc, et son chocolat noir appel\u00e9 le :<\/p><\/div>\n

<\/strong><\/div>\n

<\/p>\n

Tube de mangaro Mousse chocolat blanc<\/p>\n

\u00a0<\/p>\n

<\/span><\/strong><\/span><\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

<\/strong><\/p>\n

\u00a0<\/p>\n

Pr\u00e9parations pr\u00e9liminaires<\/p>\n

Confectionner les tubes de chocolat<\/p>\n

A l’aide d’un pinceau et d’un rodoid, napper de chocolat noir, le rectangle plastique de 2 x7 cm, apr\u00e8s blocage terminer avec le chocolat blanc, lisser et l’introduire dans le cylindre.<\/p>\n

Confectionner la mousse chocolat blanc<\/p>\n

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  • \n

    400 g de lait<\/span><\/p>\n<\/li>\n

  • \n

    240 g de jaunes<\/span><\/p>\n<\/li>\n

  • \n

    80 g de sucre<\/span><\/p>\n<\/li>\n

  • \n

    960 g de couverture blanche<\/span><\/p>\n<\/li>\n

  • \n

    5 feuilles g\u00e9latines<\/span><\/p>\n<\/li>\n

  • \n

    1.280 l de cr\u00e8me fouett\u00e9e<\/span><\/p>\n<\/li>\n<\/ul>\n

    Confectionner la mousse chocolat noir<\/span><\/p>\n

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    • \n

      400 g de jaunes d’\u0153uf<\/span><\/p>\n<\/li>\n

    • \n

      200 g d’\u0153ufs<\/span><\/p>\n<\/li>\n

    • \n

      340 g de sucre<\/span><\/p>\n<\/li>\n

    • \n

      160 g d’eau<\/span><\/p>\n<\/li>\n

    • \n

      660 g de chocolat noir<\/span><\/p>\n<\/li>\n<\/ul>\n

      Dressage<\/span><\/p>\n

      Faire une quenelle de chocolat blanc \u00e0 l’extr\u00e9mit\u00e9 droite de l’assiette.<\/p>\n

      Poser sur celle-ci le tube de chocolat rempli de mousse noir et d’une de pralin\u00e9 chocolat \u00e0 l’int\u00e9rieur ainsi qu’une autre \u00e0 l’ext\u00e9rieur pr\u00e9s de la quenelle.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

      Pour le guide de Pierrette sur la cuisine fran\u00e7aise, traduit en anglais, allemand, espagnol, italien, le chef \u00e9toil\u00e9 2008, Alexandre GAUTHIER, de Montreuil sur Mer, a accept\u00e9 de donner sa recette sur la mousse de chocolat blanc, et son chocolat noir appel\u00e9 le : Tube de mangaro Mousse chocolat blanc \u00a0 \u00a0 \u00a0 \u00a0 Pr\u00e9parations […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[12,4],"tags":[40,442,10],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/549"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=549"}],"version-history":[{"count":3,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/549\/revisions"}],"predecessor-version":[{"id":720,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/549\/revisions\/720"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=549"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=549"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}