Nos produits

Base Context

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      -theme: WP_Theme {#12465
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            +post_title: "Cookies tout choco et Pralinoise"
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            +"slug": "cookies-tout-choco-pralinoise"
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            +post_author: "10"
            +post_date: "2022-06-24 11:16:26"
            +post_date_gmt: "2022-06-24 09:16:26"
            +post_content: ""
            +post_title: "Croissants à la Pralinoise"
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            +"slug": "croissants-a-la-pralinoise"
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            +post_date: "2022-06-24 10:59:00"
            +post_date_gmt: "2022-06-24 08:59:00"
            +post_content: ""
            +post_title: "Madeleines à la Pralinoise et aux Amandes"
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            +"custom": array:79 [ …79]
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          3 => WP_Post {#11728
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            +post_author: "10"
            +post_date: "2022-02-11 12:21:20"
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            +post_content: ""
            +post_title: "Îles Flottantes à la Pralinoise"
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            +"slug": "iles-flottantes-a-la-pralinoise"
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            +"status": "publish"
            +"id": 2205
            +"slug": "cake-a-la-pralinoise-et-noisettes"
            +"custom": array:85 [ …85]
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          5 => WP_Post {#11730
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            +post_date: "2022-02-11 12:10:50"
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            +post_title: "Mousse à la Pralinoise"
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            +"slug": "mousse-a-la-pralinoise"
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          6 => WP_Post {#11731
            +ID: 2194
            +post_author: "10"
            +post_date: "2022-02-11 11:29:34"
             …25
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          7 => WP_Post {#11732 …28}
          8 => WP_Post {#11733 …28}
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        +post: WP_Post {#11724}
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      -_posts_class: "\Timber\Post"
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    flag::STD_PROP_LIST: false
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    iteratorClass: "Timber\PostsIterator"
    storage: array:10 [
      0 => Post {#12475
        +ImageClass: "Timber\Image"
        +PostClass: "Timber\Post"
        +TermClass: "Timber\Term"
        +object_type: "post"
        +custom: array:81 [
          "inline_featured_image" => "0"
          "_edit_lock" => "1693577472:10"
          "_edit_last" => "10"
          "click2buy_type" => "simple"
          "_click2buy_type" => "field_5df113957dea6"
          "product_id" => "3664346312608"
          "_product_id" => "field_5df113ac7dea7"
          "background" => "2751"
          "_background" => "field_5dd3f89b7c695"
          "link_product" => "612"
          "_link_product" => "field_5f9aa1fa9c0e4"
          "img_product" => ""
          "_img_product" => "field_5dd3f8ab7c696"
          "ingredients_0_item" => "150 g de beurre"
          "_ingredients_0_item" => "field_5de91a58d910e"
          "ingredients_1_item" => "130 g de sucre roux"
          "_ingredients_1_item" => "field_5de91a58d910e"
          "ingredients_2_item" => "1 oeuf"
          "_ingredients_2_item" => "field_5de91a58d910e"
          "ingredients_3_item" => "200 g de farine"
          "_ingredients_3_item" => "field_5de91a58d910e"
          "ingredients_4_item" => "40 g de cacao en poudre Poulain Grand Arôme "
          "_ingredients_4_item" => "field_5de91a58d910e"
          "ingredients_5_item" => "1 pincée de sel"
          "_ingredients_5_item" => "field_5de91a58d910e"
          "ingredients_6_item" => "1 cuillère à café de bicarbonate de soude"
          "_ingredients_6_item" => "field_5de91a58d910e"
          "ingredients_7_item" => "90 g de Pralinoise Poulain"
          "_ingredients_7_item" => "field_5de91a58d910e"
          "ingredients" => "8"
          "_ingredients" => "field_5dd3f76127fc1"
          "steps_0_step" => "Dans un saladier, mélanger le beurre fondu et le sucre. Ajouter l'œuf et bien mélanger."
          "_steps_0_step" => "field_5de91a9fd910f"
          "steps_1_step" => "Ajouter ensuite tous les ingrédients secs : farine, sel, cacao en poudre, bicarbonate de soude. Mélanger jusqu’à obtenir une pâte homogène."
          "_steps_1_step" => "field_5de91a9fd910f"
          "steps_2_step" => "Couper des petits carrés de Pralinoise et les ajouter à la pâte."
          "_steps_2_step" => "field_5de91a9fd910f"
          "steps_3_step" => "À l’aide d’une cuillère à glace, former des boules de pâte. Disposer les sur une plaque de cuisson et les aplatir avec votre main."
          "_steps_3_step" => "field_5de91a9fd910f"
          "steps_4_step" => "Enfourner à 180°C pendant 14 min"
          "_steps_4_step" => "field_5de91a9fd910f"
          "steps" => "5"
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          "_recette_list_baseline" => "field_5dd3bf9fd03e1"
          "recette_list_recettes" => array:3 [ …3]
          "_recette_list_recettes" => "field_5dd3bf9fd03e2"
          "recette_list" => ""
          "_recette_list" => "field_5dd3bf9fd03df"
          "cpt_recette_people" => "Pour huit"
          "_cpt_recette_people" => "field_5db2efefb8022"
          "cpt_recette_time" => "20 min"
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          "cpt_recette_lvl" => "easy"
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          "_yoast_wpseo_primary_recette_categorie" => "16"
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        +post_date: "2023-07-05 10:24:43"
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        +post_status: "publish"
        +post_title: "Cookies tout choco et Pralinoise"
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        +slug: "cookies-tout-choco-pralinoise"
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        +"_link_product": "field_5f9aa1fa9c0e4"
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        +"_img_product": "field_5dd3f8ab7c696"
        +"ingredients_0_item": "150 g de beurre"
        +"_ingredients_0_item": "field_5de91a58d910e"
        +"ingredients_1_item": "130 g de sucre roux"
        +"_ingredients_1_item": "field_5de91a58d910e"
        +"ingredients_2_item": "1 oeuf"
        +"_ingredients_2_item": "field_5de91a58d910e"
        +"ingredients_3_item": "200 g de farine"
        +"_ingredients_3_item": "field_5de91a58d910e"
        +"ingredients_4_item": "40 g de cacao en poudre Poulain Grand Arôme "
        +"_ingredients_4_item": "field_5de91a58d910e"
        +"ingredients_5_item": "1 pincée de sel"
        +"_ingredients_5_item": "field_5de91a58d910e"
        +"ingredients_6_item": "1 cuillère à café de bicarbonate de soude"
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        +"_ingredients_7_item": "field_5de91a58d910e"
        +"ingredients": "8"
        +"_ingredients": "field_5dd3f76127fc1"
        +"steps_0_step": "Dans un saladier, mélanger le beurre fondu et le sucre. Ajouter l'œuf et bien mélanger."
        +"_steps_0_step": "field_5de91a9fd910f"
        +"steps_1_step": "Ajouter ensuite tous les ingrédients secs : farine, sel, cacao en poudre, bicarbonate de soude. Mélanger jusqu’à obtenir une pâte homogène."
        +"_steps_1_step": "field_5de91a9fd910f"
        +"steps_2_step": "Couper des petits carrés de Pralinoise et les ajouter à la pâte."
        +"_steps_2_step": "field_5de91a9fd910f"
        +"steps_3_step": "À l’aide d’une cuillère à glace, former des boules de pâte. Disposer les sur une plaque de cuisson et les aplatir avec votre main."
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        +"steps_4_step": "Enfourner à 180°C pendant 14 min"
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          2 => "2215"
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      1 => Post {#12476
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          "ingredients_0_item" => "1 pâte à brioche"
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          "ingredients_1_item" => "6 cuillères à soupe de Pralinoise fondue"
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          "_steps_2_step" => "field_5de91a9fd910f"
          "steps_3_step" => "Enfourner pour 15 min à 180°C."
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          "_recette_list" => "field_5dd3bf9fd03df"
          "cpt_recette_people" => "Pour quatre"
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      2 => Post {#12477
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      5 => Post {#12480
        +ImageClass: "Timber\Image"
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          "ingredients_0_item" => "180 g de Pralinoise Poulain"
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          "_ingredients" => "field_5dd3f76127fc1"
          "steps_0_step" => "Faire fondre la pralinoise au bain marie."
          "_steps_0_step" => "field_5de91a9fd910f"
          "steps_1_step" => "Séparer les blancs des jaunes."
          "_steps_1_step" => "field_5de91a9fd910f"
          "steps_2_step" => "Ajouter les jaunes à la pralinoise en fouettant bien."
          "_steps_2_step" => "field_5de91a9fd910f"
          "steps_3_step" => "Monter les blancs en neige ferme avec une pincée de sel."
          "_steps_3_step" => "field_5de91a9fd910f"
          "steps_4_step" => "Incorporer délicatement les blancs en neige à la pralinoise."
          "_steps_4_step" => "field_5de91a9fd910f"
          "steps_5_step" => "Répartir dans des verrines et réserver au frais pendant 5 heures minimum."
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          "steps" => "6"
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          "cpt_recette_people" => "Pour quatre"
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        +post_title: "Mousse à la Pralinoise"
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        +"steps_5_step": "Répartir dans des verrines et réserver au frais pendant 5 heures minimum."
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      6 => Post {#12481
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        +PostClass: "Timber\Post"
        +TermClass: "Timber\Term"
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          "steps_3_step" => "Diviser la pâte en 4 pâtons et étaler sur 2 mm. Utiliser le carton comme gabarit pour découper les chiffres dans la pâte. Réserver au frais pendant 1 heure."
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          "steps" => "10"
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        +post_title: "Number Cake au Chocolat Noir Extra et à la Pralinoise"
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        +"ingredients_1_item": "4 g de gélatine"
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        +"_steps": "field_5dd3f7b227fc3"
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        +"range_title": "L'astuce Poulain !"
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        +"range_content": "Pour cette recette de Number cake au chocolat noir extra et à la pralinoise, vous pouvez compter 25 min de préparation."
        +"_range_content": "field_5dd3eb5699f8c"
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        +"_range": "field_5dd3eb5699f8a"
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        +"cpt_recette_people": "Pour quatre"
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      7 => Post {#12482
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        +TermClass: "Timber\Term"
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          "ingredients_0_item" => "150 g de Pralinoise Poulain"
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          "ingredients_1_item" => "50 g de noisettes grillées et concassées"
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          "_ingredients_2_item" => "field_5de91a58d910e"
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          "ingredients_4_item" => "1 cuil. à soupe d’huile neutre"
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          "ingredients" => "6"
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          "_steps_0_step" => "field_5de91a9fd910f"
          "steps_1_step" => "Préparer le glaçage. Faire fondre le chocolat Noir Dessert au bain marie. Ajouter l’huile progressivement puis les noisettes et bien mélanger."
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          "steps_2_step" => "Démouler le cœur à la Pralinoise et le couper en cubes réguliers. Placer les cubes au congélateur pendant 5 minutes et tremper dans le glaçage pour les enrober. Déposer sur une plaque recouverte de papier sulfurisé et laisser durcir. Conserver au frais."
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          "steps" => "3"
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          "range_title" => "L'astuce Poulain !"
          "_range_title" => "field_5dd3eb5699f8b"
          "range_content" => "Pour cette recette de Rochers à la Pralinoise, vous pouvez compter 10 min de préparation."
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          "_range" => "field_5dd3eb5699f8a"
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          "_recette_list" => "field_5dd3bf9fd03df"
          "cpt_recette_people" => "Pour quatre"
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        +"_steps_0_step": "field_5de91a9fd910f"
        +"steps_1_step": "Préparer le glaçage. Faire fondre le chocolat Noir Dessert au bain marie. Ajouter l’huile progressivement puis les noisettes et bien mélanger."
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      8 => Post {#12483
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        +PostClass: "Timber\Post"
        +TermClass: "Timber\Term"
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          "ingredients_7_item" => "1 mangue"
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          "ingredients_8_item" => "2 tranches d’ananas"
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          "ingredients_9_item" => "1 grenade"
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          "ingredients_12_item" => "2 kiwis"
          "_ingredients_12_item" => "field_5de91a58d910e"
          "ingredients_13_item" => "1 citron vert"
          "_ingredients_13_item" => "field_5de91a58d910e"
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          "ingredients" => "15"
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          "_steps_0_step" => "field_5de91a9fd910f"
          "steps_1_step" => "Préparer la meringue. Préchauffer le four à 120°C. Commencer à battre à petite vitesse les blancs en neige avec la pincée de sel. Mélanger les sucres et les ajouter progressivement aux blancs en neige. Finir en fouettant en augmentant la vitesse jusqu’à ce les blancs soient bien pris. Tracer un cercle de 20 cm sur un papier sulfurisé et disposer des tas de meringues en couronne en suivant le trait. Enfourner pour une heure environ. Éteindre le four et laisser les meringues refroidir lentement."
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          "steps_3_step" => "Casser délicatement le dessus de la couronne de meringue et y pocher la chantilly à la Pralinoise."
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          "_cpt_recette_people" => "field_5db2efefb8022"
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        +id: 2190
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        +"ingredients_9_item": "1 grenade"
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        +"steps_1_step": "Préparer la meringue. Préchauffer le four à 120°C. Commencer à battre à petite vitesse les blancs en neige avec la pincée de sel. Mélanger les sucres et les ajouter progressivement aux blancs en neige. Finir en fouettant en augmentant la vitesse jusqu’à ce les blancs soient bien pris. Tracer un cercle de 20 cm sur un papier sulfurisé et disposer des tas de meringues en couronne en suivant le trait. Enfourner pour une heure environ. Éteindre le four et laisser les meringues refroidir lentement."
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        +"steps_3_step": "Casser délicatement le dessus de la couronne de meringue et y pocher la chantilly à la Pralinoise."
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      9 => Post {#12484
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