{"id":233,"date":"2022-12-03T16:46:37","date_gmt":"2022-12-03T15:46:37","guid":{"rendered":"http:\/\/wp1.fredptitgars.net\/index.php\/2022\/12\/03\/sables-pralines\/"},"modified":"2025-07-17T07:33:39","modified_gmt":"2025-07-17T07:33:39","slug":"sables-pralines","status":"publish","type":"post","link":"https:\/\/fredptitgars.ovh\/?p=233","title":{"rendered":"Sabl\u00e9s pralin\u00e9s"},"content":{"rendered":"<h2>Ingr\u00e9dients:<\/h2>\n<ul>\n<li> 160g Beurre<\/li>\n<li> 70g Sucre muscovado ou Cassonade<\/li>\n<li> 50g Lait entier<\/li>\n<li> 80g Pralin\u00e9 amandes noisettes 50%<\/li>\n<li> 220g Farine T80<\/li>\n<\/ul>\n<h2>Les \u00e9tapes:<\/h2>\n<p>M\u00e9langer le beurre pommade et le sucre muscovado. Bien blanchir le m\u00e9lange.<br \/>\nTi\u00e9dir le lait et le m\u00e9langer \u00e9nergiquement avec le PRALIN\u00c9 AMANDES NOISETTES 50%.<br \/>\nIncorporer le tout au beurre blanchi, et ajouter la farine tamis\u00e9e.<br \/>\nSur une plaque recouverte de papier sulfuris\u00e9, dresser des sabl\u00e9s en rosace \u00e0 l\u2019aide d\u2019une poche munie d\u2019une douille cannel\u00e9e.<br \/>\nCuire \u00e0 160\u00b0C &#8211; four ventil\u00e9 pendant 17 minutes.<\/p>\n<p>Si vous souhaitez utiliser des emporte-pi\u00e8ces, \u00e9taler la p\u00e2te sur une \u00e9paisseur d\u2019environ 12 mm entre deux feuilles de papier sulfuris\u00e9.<br \/>\nR\u00e9server pendant 30 minutes au cong\u00e9lateur.<br \/>\nRetirer le papier sulfuris\u00e9 et d\u00e9couper les formes voulues \u00e0 l\u2019aide de diff\u00e9rents emporte-pi\u00e8ces.<br \/>\nD\u00e9poser les sabl\u00e9s sur une plaque recouverte de papier sulfuris\u00e9. Cuire \u00e0 160\u00b0C &#8211; four ventil\u00e9 pendant 17 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients: 160g Beurre 70g Sucre muscovado ou Cassonade 50g Lait entier 80g Pralin\u00e9 amandes noisettes 50% 220g Farine T80 Les \u00e9tapes: M\u00e9langer le beurre pommade et le sucre muscovado. Bien blanchir le m\u00e9lange. Ti\u00e9dir le lait et le m\u00e9langer \u00e9nergiquement avec le PRALIN\u00c9 AMANDES NOISETTES 50%. Incorporer le tout au beurre blanchi, et ajouter la [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":358,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27],"tags":[],"class_list":["post-233","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-le-gouter"],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/posts\/233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=233"}],"version-history":[{"count":1,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/posts\/233\/revisions"}],"predecessor-version":[{"id":359,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/posts\/233\/revisions\/359"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/media\/358"}],"wp:attachment":[{"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=233"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}