Number Cake au Chocolat Noir Extra et à la Pralinoise

Custom Context

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            "ingredients_9_item" => "Des fleurs comestibles"
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            "ingredients_10_item" => "Des petits cookies"
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            "steps_0_step" => "Préparer la ganache à la pralinoise. Réhydrater la gélatine dans un bol d’eau froide. Faire chauffer la crème liquide et la gélatine. Casser la pralinoise dans un bol, ajouter la gélatine débarrassée de l’eau et verser la crème liquide en 3 fois. Bien mélanger, filmer et réserver au frais pendant 2 heures."
            "_steps_0_step" => "field_5de91a9fd910f"
            "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_2_step" => "Découper les chiffres dans du carton fin."
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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_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_7_step" => "Réaliser les copeaux de chocolat. Faire fondre le chocolat noir extra au bain marie. Étaler le chocolat fondu sur une feuille de papier sulfurisé. Déposer une deuxième feuille de papier"
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        3 => MenuItem {#12176
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          #menu_object: Post {#12177
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      ]
      +id: 3
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    "secondary" => Menu {#11814
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          +menu: Menu {#11814}
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        1 => MenuItem {#12001
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              #menu_object: Post {#12002
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        2 => MenuItem {#12005
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            1 => MenuItem {#12009
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