Nos produits

Base Context

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      1 => Post {#12634
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      2 => Post {#12635
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          "steps_5_step" => "Monter la ganache en chantilly et la placer dans une poche à douilles ronde. Pocher la ganache en boules rondes et régulières sur la première couche de pâte. Placer la deuxième couche de"
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          "steps_9_step" => "Placer harmonieusement les copeaux de chocolat, les petits cookies et les fleurs comestibles pour former le décor."
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          "steps" => "10"
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        +"range_title": "L'astuce Poulain !"
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        +"range_content": "Pour cette recette de Rochers à la Pralinoise, vous pouvez compter 10 min de préparation."
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        +"cpt_recette_people": "Pour quatre"
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      5 => Post {#12638
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        +TermClass: "Timber\Term"
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          "ingredients_1_item" => "180 g de Pralinoise"
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          "ingredients_9_item" => "1 grenade"
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          "ingredients_11_item" => "2 fruits de la passion"
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          "ingredients_13_item" => "1 citron vert"
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          "ingredients_14_item" => "Quelques feuilles de menthe"
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          "ingredients" => "15"
          "_ingredients" => "field_5dd3f76127fc1"
          "steps_0_step" => "Préparer la chantilly à la Pralinoise. Faire chauffer la crème liquide. Verser sur la Pralinoise coupée en morceaux. Mélanger vivement jusqu’à ce que le mélange soit bien lisse. Incorporer le mascarpone. Laisser refroidir et réserver au frais."
          "_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."
          "_steps_1_step" => "field_5de91a9fd910f"
          "steps_2_step" => "Monter la crème à la Pralinoise en chantilly bien ferme et placer dans une poche à douille."
          "_steps_2_step" => "field_5de91a9fd910f"
          "steps_3_step" => "Casser délicatement le dessus de la couronne de meringue et y pocher la chantilly à la Pralinoise."
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          "range_title" => "L'astuce Poulain !"
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          "cpt_recette_people" => "Pour quatre"
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        +id: 2190
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        +post_title: "Couronne de Pavlova à la Pralinoise et aux Fruits Exotiques"
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        +"ingredients_9_item": "1 grenade"
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        +"ingredients_12_item": "2 kiwis"
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        +"ingredients_14_item": "Quelques feuilles de menthe"
        +"_ingredients_14_item": "field_5de91a58d910e"
        +"ingredients": "15"
        +"_ingredients": "field_5dd3f76127fc1"
        +"steps_0_step": "Préparer la chantilly à la Pralinoise. Faire chauffer la crème liquide. Verser sur la Pralinoise coupée en morceaux. Mélanger vivement jusqu’à ce que le mélange soit bien lisse. Incorporer le mascarpone. Laisser refroidir et réserver au frais."
        +"_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."
        +"_steps_1_step": "field_5de91a9fd910f"
        +"steps_2_step": "Monter la crème à la Pralinoise en chantilly bien ferme et placer dans une poche à douille."
        +"_steps_2_step": "field_5de91a9fd910f"
        +"steps_3_step": "Casser délicatement le dessus de la couronne de meringue et y pocher la chantilly à la Pralinoise."
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        +"steps": "5"
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        +"range_title": "L'astuce Poulain !"
        +"_range_title": "field_5dd3eb5699f8b"
        +"range_content": "Pour cette recette de Couronne de pavlova à la Pralinoise et aux fruits exotiques, vous pouvez compter 1 h de préparation."
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        +"recette_list_title": "Découvrez toutes nos recettes gourmandes !"
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        +"cpt_recette_people": "Pour quatre"
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      6 => Post {#12639
        +ImageClass: "Timber\Image"
        +PostClass: "Timber\Post"
        +TermClass: "Timber\Term"
        +object_type: "post"
        +custom: array:99 [
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          "_edit_lock" => "1644573269:10"
          "_edit_last" => "10"
          "click2buy_type" => "simple"
          "_click2buy_type" => "field_5df113957dea6"
          "product_id" => "3664346312608"
          "_product_id" => "field_5df113ac7dea7"
          "background" => "2189"
          "_background" => "field_5dd3f89b7c695"
          "link_product" => "612"
          "_link_product" => "field_5f9aa1fa9c0e4"
          "img_product" => "1319"
          "_img_product" => "field_5dd3f8ab7c696"
          "ingredients_0_item" => "2 blancs d’œuf"
          "_ingredients_0_item" => "field_5de91a58d910e"
          "ingredients_1_item" => "10 g de maïzena"
          "_ingredients_1_item" => "field_5de91a58d910e"
          "ingredients_2_item" => "30 g de sucre"
          "_ingredients_2_item" => "field_5de91a58d910e"
          "ingredients_3_item" => "50 g de poudre de noisette"
          "_ingredients_3_item" => "field_5de91a58d910e"
          "ingredients_4_item" => "180 g de crème de marron"
          "_ingredients_4_item" => "field_5de91a58d910e"
          "ingredients_5_item" => "2 feuilles de gélatine"
          "_ingredients_5_item" => "field_5de91a58d910e"
          "ingredients_6_item" => "8 cl de crème liquide"
          "_ingredients_6_item" => "field_5de91a58d910e"
          "ingredients_7_item" => "100 g de Pralinoise Poulain"
          "_ingredients_7_item" => "field_5de91a58d910e"
          "ingredients_8_item" => "2 jaunes d’œuf"
          "_ingredients_8_item" => "field_5de91a58d910e"
          "ingredients_9_item" => "2 feuilles de gélatine"
          "_ingredients_9_item" => "field_5de91a58d910e"
          "ingredients_10_item" => "15 cl de lait"
          "_ingredients_10_item" => "field_5de91a58d910e"
          "ingredients_11_item" => "15 cl de crème liquide"
          "_ingredients_11_item" => "field_5de91a58d910e"
          "ingredients_12_item" => "250 g de chocolat Noir Dessert Poulain"
          "_ingredients_12_item" => "field_5de91a58d910e"
          "ingredients_13_item" => "30 g de noisettes concassées (ou de pralin)"
          "_ingredients_13_item" => "field_5de91a58d910e"
          "ingredients_14_item" => "2 cuil. à soupe d’huile neutre"
          "_ingredients_14_item" => "field_5de91a58d910e"
          "ingredients_15_item" => "décor (petites meringues, petites branches, ...)"
          "_ingredients_15_item" => "field_5de91a58d910e"
          "ingredients" => "16"
          "_ingredients" => "field_5dd3f76127fc1"
          "steps_0_step" => "Préparer le craquant à la noisette. Préchauffer le four à 180° C. Battre les blancs en neige ferme avec le sucre. Ajouter la maïzena et la poudre de noisette et mélanger délicatement. Verser sur une plaque de four recouverte de papier sulfurisé en formant un rectangle un peu plus grand que la base du moule à bûche. Enfourner pour 20 minutes environ. Laisser refroidir et découper à la taille du moule."
          "_steps_0_step" => "field_5de91a9fd910f"
          "steps_1_step" => "Préparer l’insert à la crème de marron. Faire ramollir la gélatine dans un bol d’eau froide. Faire chauffer la crème de marron et la crème liquide. Bien mélanger et hors du feu ajouter la gélatine essorée. Verser dans un moule à insert (ou à défaut des moules mini-cakes). Réserver au congélateur pendant 1 heure."
          "_steps_1_step" => "field_5de91a9fd910f"
          "steps_2_step" => "Préparer la bavaroise à la Pralinoise. Faire ramollir la gélatine dans un bol d’eau froide. Dans une casserole faire chauffer le lait. Dans un saladier, battre les jaunes d’oeuf avec le sucre. Au premier bouillon du lait, verser sur le mélanger aux œufs en fouettant. Reverser le mélange dans la casserole et faire chauffer jusqu’à ébullition sans cesser de remuer avec une cuillère en bois. Quand la crème a épaissi et nappe la cuillère, retirer du feu et verser sur la Pralinoise cassée en morceaux et la gélatine essorée. Mélanger vivement jusqu’à ce que le mélange soit bien lisse. Laisser refroidir."
          "_steps_2_step" => "field_5de91a9fd910f"
          "steps_3_step" => "Pendant ce temps, monter la crème liquide en chantilly bien ferme et l’incorporer délicatement à la crème à la Pralinoise."
          "_steps_3_step" => "field_5de91a9fd910f"
          "steps_4_step" => "Procéder au montage de la bûche. Placer un rhodoïd (ou du papier sulfurisé) dans la gouttière du moule à bûche. Verser la bavaroise jusqu’à un tiers du moule. Démouler l’insert à la crème de marron et le poser sur la bavaroise. Verser le reste de la bavaroise et poser le craquant à la noisette. Réserver au congélateur pendant 6 heures minimum."
          "_steps_4_step" => "field_5de91a9fd910f"
          "steps_5_step" => "Procéder à la finition. Faire fondre le chocolat au bain marie. Incorporer l’huile et les noisettes concassées. Démouler la bûche congelée et la poser sur une grille placée sur un plat (pour récupérer l’excédent de glaçage). Verser le chocolat uniformément sur la bûche, laisser figer et placer au réfrigérateur pour laisser la bûche décongeler doucement (6 heures environ). Avant de servir placer le décor selon vos envies."
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          "steps" => "6"
          "_steps" => "field_5dd3f7b227fc3"
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          "range_title" => "L'astuce Poulain !"
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          "_range_content" => "field_5dd3eb5699f8c"
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          "cpt_recette_people" => "Pour quatre"
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        +id: 2188
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        +post_title: "Bûche à la Pralinoise et Crème de Marron"
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        +"ingredients_0_item": "2 blancs d’œuf"
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        +"ingredients_1_item": "10 g de maïzena"
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        +"ingredients_3_item": "50 g de poudre de noisette"
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        +"ingredients_4_item": "180 g de crème de marron"
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        +"ingredients_5_item": "2 feuilles de gélatine"
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        +"ingredients_10_item": "15 cl de lait"
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        +"ingredients_12_item": "250 g de chocolat Noir Dessert Poulain"
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        +"ingredients_13_item": "30 g de noisettes concassées (ou de pralin)"
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        +"ingredients_14_item": "2 cuil. à soupe d’huile neutre"
        +"_ingredients_14_item": "field_5de91a58d910e"
        +"ingredients_15_item": "décor (petites meringues, petites branches, ...)"
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        +"ingredients": "16"
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        +"steps_0_step": "Préparer le craquant à la noisette. Préchauffer le four à 180° C. Battre les blancs en neige ferme avec le sucre. Ajouter la maïzena et la poudre de noisette et mélanger délicatement. Verser sur une plaque de four recouverte de papier sulfurisé en formant un rectangle un peu plus grand que la base du moule à bûche. Enfourner pour 20 minutes environ. Laisser refroidir et découper à la taille du moule."
        +"_steps_0_step": "field_5de91a9fd910f"
        +"steps_1_step": "Préparer l’insert à la crème de marron. Faire ramollir la gélatine dans un bol d’eau froide. Faire chauffer la crème de marron et la crème liquide. Bien mélanger et hors du feu ajouter la gélatine essorée. Verser dans un moule à insert (ou à défaut des moules mini-cakes). Réserver au congélateur pendant 1 heure."
        +"_steps_1_step": "field_5de91a9fd910f"
        +"steps_2_step": "Préparer la bavaroise à la Pralinoise. Faire ramollir la gélatine dans un bol d’eau froide. Dans une casserole faire chauffer le lait. Dans un saladier, battre les jaunes d’oeuf avec le sucre. Au premier bouillon du lait, verser sur le mélanger aux œufs en fouettant. Reverser le mélange dans la casserole et faire chauffer jusqu’à ébullition sans cesser de remuer avec une cuillère en bois. Quand la crème a épaissi et nappe la cuillère, retirer du feu et verser sur la Pralinoise cassée en morceaux et la gélatine essorée. Mélanger vivement jusqu’à ce que le mélange soit bien lisse. Laisser refroidir."
        +"_steps_2_step": "field_5de91a9fd910f"
        +"steps_3_step": "Pendant ce temps, monter la crème liquide en chantilly bien ferme et l’incorporer délicatement à la crème à la Pralinoise."
        +"_steps_3_step": "field_5de91a9fd910f"
        +"steps_4_step": "Procéder au montage de la bûche. Placer un rhodoïd (ou du papier sulfurisé) dans la gouttière du moule à bûche. Verser la bavaroise jusqu’à un tiers du moule. Démouler l’insert à la crème de marron et le poser sur la bavaroise. Verser le reste de la bavaroise et poser le craquant à la noisette. Réserver au congélateur pendant 6 heures minimum."
        +"_steps_4_step": "field_5de91a9fd910f"
        +"steps_5_step": "Procéder à la finition. Faire fondre le chocolat au bain marie. Incorporer l’huile et les noisettes concassées. Démouler la bûche congelée et la poser sur une grille placée sur un plat (pour récupérer l’excédent de glaçage). Verser le chocolat uniformément sur la bûche, laisser figer et placer au réfrigérateur pour laisser la bûche décongeler doucement (6 heures environ). Avant de servir placer le décor selon vos envies."
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      7 => Post {#12640
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        +post_title: "Cake à la Pralinoise et aux Noisettes"
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      8 => Post {#12641
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          "steps_1_step" => "La veille : Mélanger ensemble dans la cuve de votre robot la farine, lait tiède avec la levure, le sel, le sucre à petite vitesse. Ajouter les œufs petit à petit et pétrir la pâte (elle doit se décoller des parois). Incorporer le beurre pommade et pétrir 15 min à vitesse moyenne. La pâte doit bien se décoller de la cuve."
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          "_steps_2_step" => "field_5de91a9fd910f"
          "steps_3_step" => "Le lendemain : Rompre de nouveau la pâte. Diviser la pâte en 8 pâtons identiques. "
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          "steps_4_step" => "Le lendemain : Faire fondre la Pralinoise au bain marie. Réserver."
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          "_steps_5_step" => "field_5de91a9fd910f"
          "steps_6_step" => "Le lendemain : Laisser pousser à température ambiante pendant 1 heure. Dorer avec un mélange de de jaune d’œuf et de lait à l’aide d’un pinceau. Cuire environ 15 min dans un four préalablement préchauffé à 175°C. Laisser tiédir."
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          "range_title" => "L'astuce Poulain !"
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          "range_content" => "Pour plus de gourmandise glacer vos mini brioches à l’aide d’un sirop."
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          "_range" => "field_5dd3eb5699f8a"
          "recette_list_title" => "Découvrez toutes nos recettes gourmandes !"
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          "_recette_list" => "field_5dd3bf9fd03df"
          "cpt_recette_people" => "Pour 6"
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          "_yoast_wpseo_metadesc" => "Retrouvez toutes nos recettes gourmandes chocolat Poulain. Les mini-brioches à la Pralinoise sont un vrai délice, n'attendez plus pour tester cette recette !"
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        +id: 1907
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        +post_date: "2021-06-08 10:00:38"
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        +post_title: "Mini-Brioches à la Pralinoise"
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        +"_steps_1_step": "field_5de91a9fd910f"
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        +"steps_5_step": "Le lendemain : Etaler chaque pâton en formant un rectangle. Etaler la Pralinoise sur le rectangle. Parsemer de noisettes finement concassées. Rouler la pâte sur toute sa longueur. Couper le boudin obtenu en 3 et réaliser une tresse. Torsader les brins de manière à obtenir des mini brioches. Renouveler l’opération pour les pâtons restants."
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        +"_recette_list": "field_5dd3bf9fd03df"
        +"cpt_recette_people": "Pour 6"
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        +"cpt_recette_time": "+ 2 heures"
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      9 => Post {#12642
        +ImageClass: "Timber\Image"
        +PostClass: "Timber\Post"
        +TermClass: "Timber\Term"
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          "_ingredients_3_item" => "field_5de91a58d910e"
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          "_ingredients_6_item" => "field_5de91a58d910e"
          "ingredients_7_item" => "Sucre glace Q.S."
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          "ingredients" => "8"
          "_ingredients" => "field_5dd3f76127fc1"
          "steps_0_step" => "Coupez vos poires en cubes moyens."
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          "steps_2_step" => "Dans un saladier, mélangez les œufs, le sucre et la farine préalablement tamisée à l’aide d’un fouet."
          "_steps_2_step" => "field_5de91a9fd910f"
          "steps_3_step" => "Versez ensuite sur les œufs, le chocolat Noir Extra fondu avec le beurre en une fois, mélangez le tout très rapidement à l’aide d’un fouet."
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          "steps_4_step" => "Préchauffez votre four à 170°."
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          "steps_5_step" => "Beurrez et farinez 4 cercles individuels de 6 cm de diamètre et 5 cm de hauteur."
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          "_yoast_wpseo_metadesc" => "Retrouvez toutes nos recettes gourmandes chocolat Poulain. Le Moelleux Cœur Coulant Poires Pralinoise est un vrai délice, n'attendez plus pour tester cette recette !"
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        +id: 1863
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        +post_date: "2021-05-17 10:01:08"
        +post_excerpt: ""
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        +post_status: "publish"
        +post_title: "Moelleux Cœur Coulant Poires Pralinoise "
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        +"steps_2_step": "Dans un saladier, mélangez les œufs, le sucre et la farine préalablement tamisée à l’aide d’un fouet."
        +"_steps_2_step": "field_5de91a9fd910f"
        +"steps_3_step": "Versez ensuite sur les œufs, le chocolat Noir Extra fondu avec le beurre en une fois, mélangez le tout très rapidement à l’aide d’un fouet."
        +"_steps_3_step": "field_5de91a9fd910f"
        +"steps_4_step": "Préchauffez votre four à 170°."
        +"_steps_4_step": "field_5de91a9fd910f"
        +"steps_5_step": "Beurrez et farinez 4 cercles individuels de 6 cm de diamètre et 5 cm de hauteur."
        +"_steps_5_step": "field_5de91a9fd910f"
        +"steps_6_step": "Posez-les sur une plaque recouverte de papier sulfurisé, puis coulez l'appareil dans ces cercles jusqu’à mi-hauteur."
        +"_steps_6_step": "field_5de91a9fd910f"
        +"steps_7_step": "Venez déposer au centre de chaque gâteau 2 carrés coupés en 6 de votre tablette Poulain Pralinoise, saupoudrez de grains de fleur de sel, ajoutez quelques cubes de poires, et recouvrez d’appareil jusqu’aux 2/3 de la hauteur des cercles."
        +"_steps_7_step": "field_5de91a9fd910f"
        +"steps_8_step": "Enfournez les gâteaux 7 à 8 minutes."
        +"_steps_8_step": "field_5de91a9fd910f"
        +"steps_9_step": "Laissez légèrement refroidir, démoulez, puis dégustez tiède pour apprécier au mieux le contraste de textures et la gourmandise du gâteau. Ajoutez quelques cubes de poire et saupoudrez de sucre glace avant de servir."
        +"_steps_9_step": "field_5de91a9fd910f"
        +"steps": "10"
        +"_steps": "field_5dd3f7b227fc3"
        +"link_buy": ""
        +"_link_buy": "field_5dd3f7be27fc4"
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        +"fullscreen_video_poster_video_fullscreen": ""
        +"_fullscreen_video_poster_video_fullscreen": "field_5e18b74323ed9"
        +"fullscreen_video": ""
        +"_fullscreen_video": "field_5dd3c29cd814d"
        +"range_title": ""
        +"_range_title": "field_5dd3eb5699f8b"
        +"range_content": ""
        +"_range_content": "field_5dd3eb5699f8c"
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        +"_range_img": "field_5dd3eb5699f8d"
        +"range": ""
        +"_range": "field_5dd3eb5699f8a"
        +"recette_list_title": "Découvrez toutes nos recettes gourmandes !"
        +"_recette_list_title": "field_5dd3bf9fd03e0"
        +"recette_list_baseline": ""
        +"_recette_list_baseline": "field_5dd3bf9fd03e1"
        +"recette_list_recettes": array:3 [
          0 => "1361"
          1 => "1509"
          2 => "1513"
        ]
        +"_recette_list_recettes": "field_5dd3bf9fd03e2"
        +"recette_list": ""
        +"_recette_list": "field_5dd3bf9fd03df"
        +"cpt_recette_people": "Pour 6"
        +"_cpt_recette_people": "field_5db2efefb8022"
        +"cpt_recette_time": "25 min"
        +"_cpt_recette_time": "field_5db2f04db8023"
        +"cpt_recette_lvl": "easy"
        +"_cpt_recette_lvl": "field_5db724cbb473c"
        +"_yoast_wpseo_metadesc": "Retrouvez toutes nos recettes gourmandes chocolat Poulain. Le Moelleux Cœur Coulant Poires Pralinoise est un vrai délice, n'attendez plus pour tester cette recette !"
        +"_yoast_wpseo_estimated-reading-time-minutes": ""
        +"post_date_gmt": "2021-05-17 08:01:08"
        +"comment_status": "closed"
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        +"post_password": ""
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        +"post_modified": "2021-05-19 11:23:47"
        +"post_modified_gmt": "2021-05-19 09:23:47"
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  "wp_head" => FunctionWrapper {#12632
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