{"id":1133,"date":"2019-01-25T22:05:48","date_gmt":"2019-01-25T21:05:48","guid":{"rendered":"http:\/\/jardingourmandisa.com\/?p=1133"},"modified":"2022-01-14T21:03:41","modified_gmt":"2022-01-14T20:03:41","slug":"galette-des-rois","status":"publish","type":"post","link":"https:\/\/jardingourmandisa.com\/?p=1133","title":{"rendered":"Galette des rois \u00ab\u00a0\u00e9toile\u00a0\u00bb"},"content":{"rendered":"<div class=\"pdfprnt-buttons pdfprnt-buttons-post pdfprnt-top-bottom-right\"><a href=\"https:\/\/jardingourmandisa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fposts%2F1133&print=print\" class=\"pdfprnt-button pdfprnt-button-print\" target=\"_blank\"><img src=\"https:\/\/jardingourmandisa.com\/wp-content\/plugins\/pdf-print\/images\/print.png\" alt=\"image_print\" title=\"Print Content\" \/><span class=\"pdfprnt-button-title pdfprnt-button-print-title\">Imprimer la recette<\/span><\/a><\/div>\n<figure class=\"wp-block-image\"><img loading=\"lazy\" width=\"943\" height=\"1024\" src=\"https:\/\/jardingourmandisa.com\/wp-content\/uploads\/2019\/01\/etoile-des-rois-943x1024.jpg\" alt=\"\" class=\"wp-image-1134\" srcset=\"https:\/\/jardingourmandisa.com\/wp-content\/uploads\/2019\/01\/etoile-des-rois-943x1024.jpg 943w, https:\/\/jardingourmandisa.com\/wp-content\/uploads\/2019\/01\/etoile-des-rois-276x300.jpg 276w, https:\/\/jardingourmandisa.com\/wp-content\/uploads\/2019\/01\/etoile-des-rois-768x834.jpg 768w\" sizes=\"(max-width: 943px) 100vw, 943px\" \/><\/figure>\n\n\n\n<h2>Epiphanie<\/h2>\n\n\n\n<!--more voir la recette-->\n\n\n\n<h3>Les ingr\u00e9dients :<\/h3>\n\n\n\n<p><strong><em>Pour la p\u00e2te feuillet\u00e9e invers\u00e9e&nbsp;:<\/em><\/strong><\/p>\n\n\n\n<p>Beurre mani\u00e9&nbsp;:<\/p>\n\n\n\n<ul><li>185 g de beurre pommade &nbsp;\u00e0 82% de MG<\/li><li>75 g de farine<\/li><\/ul>\n\n\n\n<p>D\u00e9trempe&nbsp;:<\/p>\n\n\n\n<ul><li>175 g de farine T45<\/li><li>55 g de beurre fondu<\/li><li>75 g d\u2019eau<\/li><li>7 g de fleur de Sel <\/li><li>1 cuill\u00e8re \u00e0 caf\u00e9 de vinaigre blanc<\/li><\/ul>\n\n\n\n<p><strong><em>Pour la cr\u00e8me\np\u00e2tissi\u00e8re :<\/em><\/strong><\/p>\n\n\n\n<ul><li>60 g de lait entier<\/li><li>25 g de cr\u00e8me fleurette<\/li><li>1 jaune d\u2019\u0153uf<\/li><li>10 g de sucre semoule<\/li><li>5 g de ma\u00efzena<\/li><\/ul>\n\n\n\n<p><strong><em>Pour la cr\u00e8me\nd&rsquo;amandes :<\/em><\/strong><\/p>\n\n\n\n<ul><li>30 g de d&rsquo;amandes en poudre<\/li><li>35 g de noisettes en poudre<\/li><li>75 g de sucre semoule<\/li><li>10 g de ma\u00efzena<\/li><li>65 g de beurre pommade<\/li><li>1 petit d&rsquo;\u0153uf &nbsp;battu <\/li><li>10 g de rhum<\/li><li>1\/2 cc de sel<\/li><li>Noisettes grill\u00e9es et hach\u00e9es au couteau<\/li><li>1 jaune d\u2019\u0153uf pour dorer<\/li><\/ul>\n\n\n\n<h3>Comment faire :<\/h3>\n\n\n\n<p><em><strong>Pr\u00e9parer le beurre\nmani\u00e9&nbsp;:<\/strong><\/em><\/p>\n\n\n\n<p>Pr\u00e9parer\nl\u2019enveloppe du beurre : D\u00e9couper une grande feuille de papier sulfuris\u00e9 et le\nplier en carr\u00e9 (environ de 25 cm de c\u00f4t\u00e9).<\/p>\n\n\n\n<p>Tamiser\nla farine. M\u00e9langer le beurre pommade et la farine.<\/p>\n\n\n\n<p>Placer\net enfermer le beurre mani\u00e9 dans l\u2019enveloppe carr\u00e9e de papier sulfuris\u00e9e\npr\u00e9alablement pr\u00e9par\u00e9e.<\/p>\n\n\n\n<p>\u00c0\nl\u2019aide du rouleau, conf\u00e9rer une forme de carr\u00e9 au beurre mani\u00e9.<\/p>\n\n\n\n<p>Placer\nle carr\u00e9 de beurre au frais 1h minimum.<\/p>\n\n\n\n<p><em><strong>Pr\u00e9parer la d\u00e9trempe&nbsp;:<\/strong><\/em><\/p>\n\n\n\n<p>Faire\nfondre le beurre au micro-ondes. Laisser refroidir.<\/p>\n\n\n\n<p>Tamiser\nla farine dans un r\u00e9cipient.<\/p>\n\n\n\n<p>Dissoudre\nle sel dans l\u2019eau.<\/p>\n\n\n\n<p>Ajouter\nle beurre fondu et l\u2019eau sal\u00e9e \u00e0 la farine. M\u00e9langer l\u2019ensemble \u00e0 petite\nvitesse \u00e0 la feuille ou \u00e0 la main, jusqu\u2019\u00e0 homog\u00e9n\u00e9isation, mais p\u00e9trir sans\nexc\u00e8s pour ne pas donner trop de force \u00e0 la p\u00e2te.<\/p>\n\n\n\n<p>Bouler,\naplatir et former un carr\u00e9 (15cm de c\u00f4t\u00e9 environ).<\/p>\n\n\n\n<p>Filmer\net r\u00e9server au frais 1h minimum.<\/p>\n\n\n\n<p><em><strong>Beurrage :<\/strong><\/em><\/p>\n\n\n\n<p>Sortir\nla d\u00e9trempe et le beurre mani\u00e9 du r\u00e9frig\u00e9rateur.<\/p>\n\n\n\n<p>Les\nlaisser revenir \u00e0 temp\u00e9rature ambiante.<\/p>\n\n\n\n<p>Sur\nun plan de travail fleur\u00e9, abaisser le beurre mani\u00e9 en un plus grand carr\u00e9\n(suffisamment pour refermer la d\u00e9trempe).<\/p>\n\n\n\n<p>D\u00e9poser\nla d\u00e9trempe au centre et refermer en enveloppe.<\/p>\n\n\n\n<p>Beurrage\nen&nbsp;enveloppe:&nbsp;&nbsp;<\/p>\n\n\n\n<p>Taper\navec le rouleau pour aplanir la p\u00e2te et la pr\u00e9parer au tourage.<\/p>\n\n\n\n<p>Filmer\nla p\u00e2te et la laisser reposer au frais 1h.<\/p>\n\n\n\n<p><em><strong>Tourage :<\/strong><\/em><\/p>\n\n\n\n<p>Sortir\nla p\u00e2te du r\u00e9frig\u00e9rateur et la laisser revenir \u00e0 temp\u00e9rature ambiante.<br>\nDonner vos tour sur un plan de travail g\u00e9n\u00e9reusement fleur\u00e9 (il ne faut pas que\nla p\u00e2te colle, v\u00e9rifiez r\u00e9guli\u00e8rement que votre p\u00e2te glisse et ne colle pas \u00e0\nvotre plan de travail).<\/p>\n\n\n\n<p>Touer\ndouble + filmer et placer au frais 1h min<\/p>\n\n\n\n<p>Tour\ndouble +&nbsp;filmer et placer au frais 1h min<\/p>\n\n\n\n<p>Tour\nsimple +&nbsp;filmer et placer au frais 2h min<\/p>\n\n\n\n<p><em>(Tour Double :&nbsp;<\/em>Abaisser\nla p\u00e2te\u2026 replier&nbsp;la p\u00e2te des 2 cot\u00e9s)<\/p>\n\n\n\n<p>Puis, replier\u00a0encore en 2.<\/p>\n\n\n\n<p><em>(Tour Simple\u00a0<\/em>: Allonger\u00a0la p\u00e2te\u2026\u2026 puis, replier la\u00a0en 3)<\/p>\n\n\n\n<p>Fariner\ntr\u00e8s l\u00e9g\u00e8rement le plan de travail.<\/p>\n\n\n\n<p>Etaler la p\u00e2te sur 3 mm et d\u00e9couper 2 disques,&nbsp; (carr\u00e9s, triangles, losanges, \u00e9toiles\u2026bref,\nla forme d\u00e9sir\u00e9e)<\/p>\n\n\n\n<p><em>Ici j\u2019ai utilis\u00e9 un moule \u00e9toile qui m\u2019a servie de gabarit.<\/em><\/p>\n\n\n\n<p><strong><em>Pr\u00e9parer la cr\u00e8me p\u00e2tissi\u00e8re :<\/em><\/strong><\/p>\n\n\n\n<p>Porter \u00e0 \u00e9bullition le lait et la cr\u00e8me. <\/p>\n\n\n\n<p>Fouetter le sucre et le jaune d&rsquo;\u0153uf avec le sucre et la ma\u00efzena.<\/p>\n\n\n\n<p>Ajouter la moiti\u00e9 du lait chaud, remuer et remettre dans la casserole quelques minutes, sans cesser de remuer jusqu&rsquo;\u00e0 \u00e9paississement.  Verser sans un saladier, filmer au contact et placer au frais <\/p>\n\n\n\n<p><strong><em>Pr\u00e9parer la cr\u00e8me d&rsquo;amandes :<\/em><\/strong><\/p>\n\n\n\n<p>Fouetter le beurre. <\/p>\n\n\n\n<p>Ajoutez &nbsp;les d&rsquo;amandes, les noisettes, la ma\u00efzena, le\nsel et le sucre semoule, et m\u00e9langer \u00e0 l\u2019aide d\u2019une spatule.<\/p>\n\n\n\n<p>Ajouter l&rsquo;\u0153uf battu\net le rhum et m\u00e9langer de nouveau.<\/p>\n\n\n\n<p>Sortie la cr\u00e8me p\u00e2tissi\u00e8re\ndu frigo et la m\u00e9langer avec la pr\u00e9c\u00e9dente pr\u00e9paration.<\/p>\n\n\n\n<p>R\u00e9server au frais.<\/p>\n\n\n\n<p><strong><em>Montage&nbsp;:<\/em><\/strong><\/p>\n\n\n\n<p>Sur une plaque allant au four, d\u00e9poser une\nfeuille de papier sulfuris\u00e9.<\/p>\n\n\n\n<p>Poser le premier disque de p\u00e2te.<\/p>\n\n\n\n<p>Etaler la cr\u00e8me frangipane \u00e0 l\u2019aide d\u2019une\nspatule ou d\u2019une poche \u00e0 douille, sans aller jusqu\u2019au bord de la p\u00e2te.<\/p>\n\n\n\n<p>Avec un pinceau ou le bout des doigts,\nhumecter les bords de la p\u00e2te avec de l\u2019eau froide.<\/p>\n\n\n\n<p>Poser d\u00e9licatement le disque du dessus.<\/p>\n\n\n\n<p>Mettre au frais quelques heures.<\/p>\n\n\n\n<p>Sortir la galette du frigo et la retourner\nsur la plaque. (le dessous devient le dessus)<\/p>\n\n\n\n<p>Mettre le jaune d\u2019\u0153uf dans un petit bol et\nenlever la pellicule.<\/p>\n\n\n\n<p>Avec un pinceau, \u00e9taler une fine couche de jaune d\u2019\u0153uf sur la galette et la remettre au frais jusqu\u2019\u00e0 ce que la dorure soit s\u00e8che au toucher.<\/p>\n\n\n\n<p>Allumer le four \u00e0 190\u00b0<\/p>\n\n\n\n<p>Dorer la galette une deuxi\u00e8me fois et faire\nle marquage avec le dos de la lame d\u2019un couteau.<\/p>\n\n\n\n<p>Enfourner 45 minutes en surveillant la\ncuisson.<\/p>\n\n\n\n<p>Laisser refroidir sur une grille.<\/p>\n<div class=\"pdfprnt-buttons pdfprnt-buttons-post pdfprnt-top-bottom-right\"><a href=\"https:\/\/jardingourmandisa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fposts%2F1133&print=print\" class=\"pdfprnt-button pdfprnt-button-print\" target=\"_blank\"><img src=\"https:\/\/jardingourmandisa.com\/wp-content\/plugins\/pdf-print\/images\/print.png\" alt=\"image_print\" title=\"Print Content\" \/><span class=\"pdfprnt-button-title pdfprnt-button-print-title\">Imprimer la recette<\/span><\/a><\/div>","protected":false},"excerpt":{"rendered":"<p>Imprimer la recette Epiphanie Imprimer la recette<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[112,181,136,126],"tags":[25,180,179,26,21],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.7.2 - 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