{"id":459,"date":"2026-06-25T18:39:13","date_gmt":"2026-06-25T18:39:13","guid":{"rendered":"https:\/\/fredptitgars.ovh\/?p=459"},"modified":"2026-06-25T18:39:13","modified_gmt":"2026-06-25T18:39:13","slug":"glace-caramel","status":"publish","type":"post","link":"https:\/\/fredptitgars.ovh\/?p=459","title":{"rendered":"Glace Caramel"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">i<strong>ngr\u00e9dients<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\ud83e\udd5b Liquides<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Lait entier : <strong>240 g<\/strong><\/li>\n\n\n\n<li>Cr\u00e8me 35% : <strong>140 g<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\ud83e\uddc2 Mati\u00e8res s\u00e8ches<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Lait en poudre 0% : <strong>20 g<\/strong> \u2705 (cl\u00e9 texture)<\/li>\n\n\n\n<li>Stabilisant : <strong>3 g<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\ud83c\udf6c Sucres<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Saccharose : <strong>50 g<\/strong><\/li>\n\n\n\n<li>Dextrose : <strong>25 g<\/strong><\/li>\n\n\n\n<li>Glucose (sirop) : <strong>30 g<\/strong><\/li>\n\n\n\n<li>Sucre inverti : <strong>15 g<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\ud83e\uddc8 Mati\u00e8res grasses \/ structure<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Beurre demi-sel : <strong>30 g<\/strong><\/li>\n\n\n\n<li>Jaunes d\u2019\u0153ufs : <strong>40 g<\/strong> (~2 jaunes)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\ud83c\udf6f Caramel<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sucre pour caramel : <strong>80 g<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\ud83d\udd27 Proc\u00e9d\u00e9<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1. Caramel beurre sal\u00e9<\/strong><\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Faire un caramel avec <strong>80 g sucre<\/strong><\/li>\n\n\n\n<li>D\u00e9glacer avec ~50 g cr\u00e8me chaude<\/li>\n\n\n\n<li>Ajouter beurre<\/li>\n\n\n\n<li>Mixer \/ lisser<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 Doit \u00eatre fluide mais nappant<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2. M\u00e9lange \u00e0 froid (important)<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans une casserole :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>lait<\/li>\n\n\n\n<li>reste cr\u00e8me<\/li>\n\n\n\n<li>lait en poudre \u2705<\/li>\n\n\n\n<li>saccharose (restant)<\/li>\n\n\n\n<li>dextrose<\/li>\n\n\n\n<li>glucose<\/li>\n\n\n\n<li>sucre inverti<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 bien disperser le lait en poudre (pas de grumeaux)<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>3. Stabilisant + jaunes<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>M\u00e9langer stabilisant avec un peu de sucre<\/li>\n\n\n\n<li>Ajouter au m\u00e9lange froid<\/li>\n\n\n\n<li>Ajouter les jaunes<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>4. Pasteurisation<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Chauffer \u00e0 <strong>83\u201385\u00b0C<\/strong><\/li>\n\n\n\n<li>Mixer<\/li>\n\n\n\n<li>Ajouter le caramel<\/li>\n\n\n\n<li>Mixer \u00e0 nouveau<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 \u00e9tape cl\u00e9 = texture tr\u00e8s fine<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>5. Maturation<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u23f1\ufe0f <strong>min 4h \/ id\u00e9al 8\u201312h au frigo<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 l\u00e0 le lait en poudre fait toute la diff\u00e9rence :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>lie l\u2019eau<\/li>\n\n\n\n<li>donne du corps<\/li>\n\n\n\n<li>am\u00e9liore la sensation en bouche<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>6. Turbinage (Musso)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>pr\u00e9paration \u2264 6\u00b0C<\/li>\n\n\n\n<li>turbiner <strong>20\u201325 min<\/strong><\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u2744\ufe0f Stockage<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>cong\u00e9lateur \u221218\u00b0C<\/li>\n\n\n\n<li>sortir 5 min avant service<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>ingr\u00e9dients \ud83e\udd5b Liquides \ud83e\uddc2 Mati\u00e8res s\u00e8ches \ud83c\udf6c Sucres \ud83e\uddc8 Mati\u00e8res grasses \/ structure \ud83c\udf6f Caramel \ud83d\udd27 Proc\u00e9d\u00e9 1. Caramel beurre sal\u00e9 \ud83d\udc49 Doit \u00eatre fluide mais nappant 2. M\u00e9lange \u00e0 froid (important) Dans une casserole : \ud83d\udc49 bien disperser le lait en poudre (pas de grumeaux) 3. Stabilisant + jaunes 4. Pasteurisation \ud83d\udc49 \u00e9tape cl\u00e9 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":460,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80],"tags":[],"class_list":["post-459","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-glaces"],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/posts\/459","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=459"}],"version-history":[{"count":1,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/posts\/459\/revisions"}],"predecessor-version":[{"id":461,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/posts\/459\/revisions\/461"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/media\/460"}],"wp:attachment":[{"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=459"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=459"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=459"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}