Nos produits

Base Context

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            +post_date_gmt: "2022-06-24 08:59:00"
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      1 => Post {#12598
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      2 => Post {#12599
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      3 => Post {#12600
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      4 => Post {#12601
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      5 => Post {#12602
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          "steps_1_step" => "Préparer la pâte sablée au chocolat. Faire fondre le chocolat au bain marie. Dans un saladier, sabler la farine, le sucre glace, le sel, le beurre coupé en petits morceaux. Ajouter le chocolat fondu, amalgamer et former une boule."
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          "steps_4_step" => "Préchauffer le four à 180° C. Placer une plaque de cuisson sur la pâte et enfourner pour 20 minutes environ. Laisser refroidir complètement."
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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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        +"_recette_list": "field_5dd3bf9fd03df"
        +"cpt_recette_people": "Pour quatre"
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      7 => Post {#12604
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        +TermClass: "Timber\Term"
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          "_ingredients_0_item" => "field_5de91a58d910e"
          "ingredients_1_item" => "180 g de Pralinoise"
          "_ingredients_1_item" => "field_5de91a58d910e"
          "ingredients_2_item" => "50 g de mascarpone"
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          "ingredients_3_item" => "3 blancs d’œuf à température ambiante"
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          "ingredients_7_item" => "1 mangue"
          "_ingredients_7_item" => "field_5de91a58d910e"
          "ingredients_8_item" => "2 tranches d’ananas"
          "_ingredients_8_item" => "field_5de91a58d910e"
          "ingredients_9_item" => "1 grenade"
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          "ingredients_10_item" => "Quelques fleurs comestibles"
          "_ingredients_10_item" => "field_5de91a58d910e"
          "ingredients_11_item" => "2 fruits de la passion"
          "_ingredients_11_item" => "field_5de91a58d910e"
          "ingredients_12_item" => "2 kiwis"
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          "ingredients_13_item" => "1 citron vert"
          "_ingredients_13_item" => "field_5de91a58d910e"
          "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_4_step" => "Garnir harmonieusement avec les fruits, les fleurs comestibles, les feuilles de menthe et quelques zestes de citron vert."
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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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          "cpt_recette_people" => "Pour quatre"
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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"
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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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      8 => Post {#12605
        +ImageClass: "Timber\Image"
        +PostClass: "Timber\Post"
        +TermClass: "Timber\Term"
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          "_edit_last" => "10"
          "click2buy_type" => "simple"
          "_click2buy_type" => "field_5df113957dea6"
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          "background" => "2189"
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          "_link_product" => "field_5f9aa1fa9c0e4"
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          "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"
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          "range_title" => "L'astuce Poulain !"
          "_range_title" => "field_5dd3eb5699f8b"
          "range_content" => "Pour cette recette de Bûche à la Pralinoise et crème de marron, vous pouvez compter 30 min de préparation."
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          "cpt_recette_people" => "Pour quatre"
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        +id: 2188
        +ID: 2188
        +post_author: "10"
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        +post_date: "2022-02-11 10:54:13"
        +post_excerpt: ""
        +post_parent: 0
        +post_status: "publish"
        +post_title: "Bûche à la Pralinoise et Crème de Marron"
        +post_type: "recettes"
        +slug: "buche-a-la-pralinoise-et-creme-de-marron"
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        +"background": "2189"
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        +"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"
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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_6_item": "8 cl de crème liquide"
        +"_ingredients_6_item": "field_5de91a58d910e"
        +"ingredients_7_item": "100 g de Pralinoise Poulain"
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        +"ingredients_8_item": "2 jaunes d’œuf"
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        +"ingredients_9_item": "2 feuilles de gélatine"
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        +"ingredients_10_item": "15 cl de lait"
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        +"ingredients_11_item": "15 cl de crème liquide"
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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"
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        +"ingredients_15_item": "décor (petites meringues, petites branches, ...)"
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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."
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        +"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."
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        +"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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        +"range_title": "L'astuce Poulain !"
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        +"range_content": "Pour cette recette de Bûche à la Pralinoise et crème de marron, vous pouvez compter 30 min de préparation."
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          "steps_0_step" => "La veille : Dissoudre la levure émiettée dans le lait tiède et laisser reposer quelques minutes."
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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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        +"_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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  }
  "wp_head" => FunctionWrapper {#12596
    -_class: null
    -_function: "wp_head"
    -_args: []
    -_use_ob: false
  }
  "wp_footer" => FunctionWrapper {#12608
    -_class: null
    -_function: "wp_footer"
    -_args: []
    -_use_ob: false
  }
]