Bûche à la Pralinoise et Crème de Marron

Custom Context

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            "ingredients_1_item" => "10 g de maïzena"
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            "ingredients_7_item" => "100 g de Pralinoise Poulain"
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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."
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            "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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        1 => MenuItem {#12178
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            1 => "menu-item"
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          +menu: Menu {#11802}
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          #_menu_item_url: ""
          #menu_object: Post {#12179
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            #_next: []
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        2 => MenuItem {#12176
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          #menu_object: Post {#12177
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        3 => MenuItem {#12174
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          #menu_object: Post {#12175
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      ]
      +id: 3
      +ID: 3
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    "secondary" => Menu {#11814
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      +PostClass: "Timber\Post"
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          +menu: Menu {#11814}
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          #menu_object: Post {#11997
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        1 => MenuItem {#11999
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            1 => MenuItem {#12007
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            2 => MenuItem {#12009
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