tag:blogger.com,1999:blog-75879360181253474072024-03-05T19:24:26.092-08:00Kitchen'BoubouBienvenu(e) sur mon blog où je prend plaisir à partager avec vous ma cuisine et ma pâtisserie!
Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.comBlogger150125tag:blogger.com,1999:blog-7587936018125347407.post-79386462125340454262018-06-28T01:47:00.000-07:002018-06-28T01:47:58.655-07:00QUICHE AUX POIVRONS, COURGETTES, TOMATES SECHEES ET CHORIZO<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1Wr-3qqGtGQzQW1J2BW-B7b4hX9tyhY0YcPDt6qlNJ8HivmqH9RHQVDAkYFyRhbkSjWVpR_jAdGmWGgMsv8Pot_Du4gAvwOPPbHQR8ZgQsHlWpj75BlhN-8g3Ja0_FJO-irXES5KkaOP/s1600/IMG_3172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="745" data-original-width="559" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1Wr-3qqGtGQzQW1J2BW-B7b4hX9tyhY0YcPDt6qlNJ8HivmqH9RHQVDAkYFyRhbkSjWVpR_jAdGmWGgMsv8Pot_Du4gAvwOPPbHQR8ZgQsHlWpj75BlhN-8g3Ja0_FJO-irXES5KkaOP/s320/IMG_3172.JPG" width="240" /></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivpZbqIgF5I7PjYmLgQ4vmS9zev0LrZ7ix7_8WGsE7r9tGEBb2umEcsrExSfwZko34VPGRZRS78sroqCF8HYOnutcK6kL9HEf0yYxmZcX7c52rIAVpPXt6CIxW2Qd0iTUAaoiBn2ZJZWZC/s1600/IMG_3194.JPG" imageanchor="1" style="font-family: Georgia, "Times New Roman", serif; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="745" data-original-width="559" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivpZbqIgF5I7PjYmLgQ4vmS9zev0LrZ7ix7_8WGsE7r9tGEBb2umEcsrExSfwZko34VPGRZRS78sroqCF8HYOnutcK6kL9HEf0yYxmZcX7c52rIAVpPXt6CIxW2Qd0iTUAaoiBn2ZJZWZC/s320/IMG_3194.JPG" width="240" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Aujourd'hui, c'est avec une recette salée que je vous retrouve.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">J'aime passer du temps dans ma cuisine mais j'aime aussi, dans les moments de flegme, des repas sans prise de tête, simple à préparer. C'est très souvent que je me dirige vers des quiches ou tartes dans ces moments là. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Je ne dis pas que c'est rapide à préparer mais j'ai très souvent les ingrédients de base dans mon réfrigérateur pour nous préparer de délicieuses quiches.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ce qui est pratique avec ce type de repas, c'est que l'on peut y glisser tout ce que l'on souhaite. Et comme j'aime beaucoup les quiches ou tartes au légumes, j'ai eut envie de préparer, il y a quelques temps, une succulente et savoureuse quiche aux poivrons rôtis, courgettes, tomates séchées et chorizo.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Et ce que j'apprécie par dessus tout, c'est que l'on peut congeler les parts qui restent pour des futurs repas de vrais flegmes. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Il ne reste plus qu'à la servir avec une salade verte et votre repas complet est prêt.</span></div>
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<u><b><span style="font-family: "georgia" , "times new roman" , serif;">Pâte brisée</span></b></u></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">300 g de farine</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">150 g de beurre</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cc de sel</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">100 g d'eau</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Je prépare ma pâte avec mon thermomix. Mettre dans le bol tous les ingrédients puis mixer 20 seconders/vitesse 4. Retirer la pâte du bol et former une boule que l'on aplatira légèrement. Enveloppez la de film alimentaire et la réserver au frais pendant 1 heure. Vous pouvez la faire la veille et même doubler vos quantités pour diviser la boule en 2 et mettre une moitié au frais et l'autre au congélateur.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Une fois le temps de repos écoulé, étaler votre pâte sur un plan de travail fariné sur une épaisseur d'environ 3 mm, foncer le moule à tarte beurré et piquez le fond avec une fourchette. Réserver au frais le temps de préparer la suite des ingrédients.</span></div>
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<u><b><span style="font-family: "georgia" , "times new roman" , serif;">Appareil à quiche</span></b></u></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3 gros poivrons (rouge, jaune, vert)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 belle courgette</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 chorizo</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">quelques tomates séchées</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">mélange épices tex mex</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">paprika fumé</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">sel, poivre</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3 oeufs</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">175 ml de crème fleurette entière</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">175 ml de lait demi écrémé</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">60 g emmental râpé</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Faites griller vos poivrons dans une poêle et une fois bien grillés, les glisser dans un sac congélation que vous fermerez afin de faciliter l'épluchage. Puis coupez les en lamelles.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Coupez la courgette en fines rondelles ainsi que le chorizo. Détailler de fines lamelles de tomates séchées.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Préparer votre appareil à quiche en fouettant les œufs en omelette. Y ajouter la crème, le lait, le sel, le poivre, le paprika fumé et le mélange d'épices tex mex (ajuster selon vos goûts car je n'ai pas de quantité à vous donner pour les épices) ainsi que l'emmental râpé.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Préchauffer votre four à 180°C th.6.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sortir du réfrigérateur votre moule à tarte chemisé de pâte. Étaler sur le fond de pâte les lanières de poivrons rôtis, les rondelles de courgettes et chorizo ainsi que les lamelles de tomates séchées.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Verser sur les légumes l'appareil à quiche. Étaler uniformément l'emmental râpé. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Enfourner votre quiche pendant environ 35 à 40 minutes tout en surveillant la cuisson.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Bonne dégustation!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">N'hésitez pas à me partager vos réalisations. Vous pouvez également me suivre sur les réseaux sociaux, <a href="https://www.facebook.com/La-gourmandise-est-un-vilain-d%C3%A9faut-603332363146977/?ref=aymt_homepage_panel" target="_blank">ma page facebook</a> et <a href="https://www.instagram.com/kika.boubou.3/" target="_blank">instagram</a>. N'oubliez pas de vous inscrire à la newsletter pour ne rater aucune de mes recette.</span></div>
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<br />Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com0tag:blogger.com,1999:blog-7587936018125347407.post-38813815085281716892018-06-22T09:44:00.000-07:002018-06-22T09:44:24.949-07:00TARTE A LA RHUBARBE, FRAISES ET STREUSEL<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Tne0b5sTXAbdYBkCu3EwhfwACrxY97V46cr1AYki-ZYP5WVeokbwWzCRGoSqH-3ZIlEXqFiGVvfB-7xtDcouakJFFP0vaKL9bZIRjDhJlM-6A6NKRsQ8fbHB9I700VvTvd9nyOUPCDT0/s1600/IMG_3302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="745" data-original-width="559" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Tne0b5sTXAbdYBkCu3EwhfwACrxY97V46cr1AYki-ZYP5WVeokbwWzCRGoSqH-3ZIlEXqFiGVvfB-7xtDcouakJFFP0vaKL9bZIRjDhJlM-6A6NKRsQ8fbHB9I700VvTvd9nyOUPCDT0/s320/IMG_3302.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAbsTIhxthtXmNyBA_uaPnO9FwnQlKmBc7zGOFry1WoTdJgIZrIYLdN8lI1dWF1wR0nsxkg3kfwua-mSTvP8d4PJsG8Hn12ANulHaEMOUKwd900GJfgu0ZAVnVtwICnhg4QCkq7dv8BUqH/s1600/IMG_3313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="745" data-original-width="559" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAbsTIhxthtXmNyBA_uaPnO9FwnQlKmBc7zGOFry1WoTdJgIZrIYLdN8lI1dWF1wR0nsxkg3kfwua-mSTvP8d4PJsG8Hn12ANulHaEMOUKwd900GJfgu0ZAVnVtwICnhg4QCkq7dv8BUqH/s320/IMG_3313.JPG" width="240" /></a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Coucou les gourmands et les gourmandes ! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Aujourd'hui, on se retrouve avec une tarte de saison bien gourmande. Je vous présente donc ma tarte streusel à la fraise et rhubarbe, 2 fruits de saison que l'on retrouve beaucoup en Alsace. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cette association de fraises/rhubarbe fonctionne à merveille et nous donne une tarte bien gourmande.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Je ne vous cache pas que je suis une fan de tartes sucrées et même salée!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cette tarte est vraiment succulente et très intéressante en bouche avec le croquant du streusel mélangé à l'appareil au fruits et à une pâte brisée sucrée. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mes papilles ont été conquise, mais également celles de mes collègues puisque j'ai fait ce dessert pour un repas de service. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Si vous aimez la rhubarbe, vous allez succomber à cette tarte. J'ai déjà en tête d'en réaliser une autre mais en l'associant avec un autre fruit. Affaire à suivre!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Je vous partage la recette que vous pouvez réaliser en 1 fois mais pour ma part, j'ai fait ma tarte une semaine avant le repas et je l'ai congelé cuite sans streusel. La veille du repas, je l'ai sorti et parsemer de streusel puis je l'ai enfourné congeler pendant 30 minutes environ ou jusqu'à ce que le crumble soit bien doré. Et c'était extra! </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cette technique, piquée chez Mercotte, va me servir plus d'une fois, je pense. Pratique d'avoir une tarte cuite ou fond de tarte chemisé dans le moule! Cela peut nous faciliter au moment venu! Je vous conseille vivement de tester cette technique si vous le souhaitez!</span><br />
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<b><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">Pour une belle tarte gourmande faite dans un moule de 28 à 30 cm de diamètre.</span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #a64d79; font-weight: bold; text-decoration-line: underline;">La rhubarbe</span><b> </b>(la veille ou 1h30 avant)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1 kg de tiges de rhubarbe</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">100 g de sucre semoule</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">vanille en poudre</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Épluchez vos tiges de rhubarbe et les coupez en petits tronçons de 1 cm environ. Disposez vos tronçons de rhubarbe dans un saladier et saupoudrez de sucre semoule et de vanille en poudre. Bien mélanger et laissez mariner pendant 1h30 minimum afin qu'elle libère son jus (pour ma part, je la prépare la veille et la laisse mariner toute la nuit au frais). 30 minutes avant utilisation, transvasez la dans une passoire et laissez la s'égoutter au maximum.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b style="color: #a64d79; text-decoration-line: underline;">La pâte brisée sucrée</b> (la veille ou 1 h avant)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">370 g de farine</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">80 g de sucre glace</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 pincée de sel</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 oeuf</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200 g de beurre doux</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cc de vanille en poudre</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Pour réaliser la pâte, j'utilise mon thermomix. Il suffit juste de mettre dans le bol tous les ingrédients. Mixez 25 secondes/vitesse 5 tout en remuant avec la spatule que l'on place dans l'orifice du couvercle. A la sonnerie, sortez la pâte du bol et formez une boule que l'on aplatira légèrement avant de la placer dans du film alimentaire. La placer au frais pendant au minimum 1 heure.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Au bout de ce temps, l'étaler sur un plan de travail fariné, sur une épaisseur d'environ 3 mm et chemisé votre moule à tarte beurré. Piquez le fond à l'aide d'une fourchette et réserver au frais le temps de préparer le reste des éléments.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #a64d79; font-weight: bold; text-decoration-line: underline;">La pâte à streusel</span> (le jour même)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">100 g de farine</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">100 g de sucre semoule</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">100 g d'amandes en poudre</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">100 g de beurre</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Mélangez dans un saladier les poudres puis ajouter le beurre en morceaux. Travaillez du bout des doigts jusqu'à ce que le beurre soit bien incorporé aux poudres. On obtient une consistance granuleuse.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #a64d79; font-weight: bold; text-decoration-line: underline;">L'appareil à flan</span> (le jour même)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">3 oeufs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">125 ml de crème fleurette entière</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">125 ml de lait demi écrémé</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">100 g de sucre semoule</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">vanille en poudre</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Battre les oeufs en omelette. Y ajouter la crème, le lait, le sucre et la vanille en poudre. Bien mélanger l'appareil.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<u><b><span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">Les fraises</span></b></u><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">500 g de fraises</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Préparer les fraises en les lavant puis en les coupant en 4, une fois que vous avez préparé tous les éléments. Les réserver.</span><br />
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;"><u><b>Montage de la tarte</b></u></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Préchauffez le four à 180°C th.6.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Sortir votre moule à tarte chemisé de la pâte du réfrigérateur. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Disposer sur le fond de tarte la rhubarbe bien égouttée, puis les fraises. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Verser l'appareil à flan sur les fruits.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">C'est à ce moment là que vous avez le choix de la faire cuire avec ou sans streusel. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Si vous la faites cuire avec le streusel, parsemez de pâte à streusel de façon opaque toute la surface de la tarte puis faites cuire environ 50 minutes à 1 heure en surveillant la cuisson.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Si vous décidez comme moi de la cuire sans streusel dans le but de la congeler, faites la cuire environ 35 à 40 minutes en surveillant la cuisson. Puis lorsque vous déciderez de la consommer, faites votre streusel et parsemer la tarte congelée de façon opaque du streusel, et l'enfourner congeler environ 30 minutes ou jusqu'à ce que le streusel soit bien doré.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">ll ne reste plus qu'à attendre qu'elle refroidisse pour la saupoudrer de sucre glace et la déguster.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">N'hésitez pas à me partager vos réalisations. Et si vous le souhaitez, vous pouvez me suivre sur les réseaux sociaux suivants, <a href="https://www.facebook.com/La-gourmandise-est-un-vilain-d%C3%A9faut-603332363146977/" target="_blank">ma page facebook</a> et <a href="https://www.instagram.com/kika.boubou.3/" target="_blank">instagram</a>.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Bonne dégustation.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com0tag:blogger.com,1999:blog-7587936018125347407.post-32393044188441793212018-06-17T11:27:00.000-07:002018-06-17T11:27:38.045-07:00BRIOCHE CHINOIS A LA CREME FRANGIPANE PISTACHE ET FRAMBOISES<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnk4h3NvWMH90IbKRxkjl5YdUZjeymhDyLg7DkD4ZS2yTG8mZCeh6N0nFzRh-j4OzUGteR6A29iS1e5M2BSfKEoiAUxLr9N0PhleE8FVBs-LeNPNnBdWUJgjCk4-TL5SMsY5dudA9IUIya/s1600/IMG_8992.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnk4h3NvWMH90IbKRxkjl5YdUZjeymhDyLg7DkD4ZS2yTG8mZCeh6N0nFzRh-j4OzUGteR6A29iS1e5M2BSfKEoiAUxLr9N0PhleE8FVBs-LeNPNnBdWUJgjCk4-TL5SMsY5dudA9IUIya/s320/IMG_8992.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiprCoN0-R4k1n-fsnQpgA5T2pXEXb4oQ8e8WHdpM4dCLTjNHDzv2LsB09b7yzZuqFXqqIs16i1tYLWAUozVJ0afX3uu6uc1cMy8tiG8_xdkdUgAS-cO8A2EKyDgI23FxOpf1zSiapyqKQj/s1600/IMG_8990.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiprCoN0-R4k1n-fsnQpgA5T2pXEXb4oQ8e8WHdpM4dCLTjNHDzv2LsB09b7yzZuqFXqqIs16i1tYLWAUozVJ0afX3uu6uc1cMy8tiG8_xdkdUgAS-cO8A2EKyDgI23FxOpf1zSiapyqKQj/s320/IMG_8990.JPG" width="239" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Coucou mes petits gourmands et gourmandes !</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Aujourd'hui, je vous présente une recette de boulange que j'ai réalisé il y a déjà quelques mois ! Puisque j'ai fait ce chinois à la crème frangipane pistache et framboise en janvier. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Oh la la, le temps passe vite ! </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">C'est en triant les photos dans mon téléphone et en les sauvegardant à droite et à gauche que je me suis aperçue que je ne vous avez pas partagé cette recette. Et accrochez vous, il y en a encore beaucoup d'autres!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">En Alsace, on appelle cette brioche, la "schneckekueche" soit le gâteau escargot. Mais pourquoi l'appelle t'on chinois ? Tout simplement parce qu'un importateur français n'arrivait pas à prononcer le nom allemand de cette brioche et aurait dit, "de toute façon c'est du chinois pour moi", donc le terme chinois aurait été attribué à cette brioche. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">J'affectionne particulièrement cette pâtisserie alsacienne briochée. Vous connaissez mon adoration pour les brioches. C'est ma viennoiserie préférée! Et ce que j'apprécie le plus avec cette brioche, c'est que je peux la farcir avec ce dont j'ai envie !</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Vous trouverez de nombreuses recettes sur la toile. On peut dire que chaque cuisinière a sa recette ! Mais la base est toujours la même. Il suffit d'avoir une recette de pâte à brioche et ensuite, vous la garnissez selon vos envies.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Moi je vous partage la recette de la brioche que j'utilise tout le temps pour faire mon chinois, et elle me vient précieusement d'une de mes collègues. Je la réalise dans mon thermomix donc j'ai adapté sa préparation en fonction de mon robot mais vous pouvez tout aussi bien la préparer dans un robot pétrin traditionnel.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cet article risque d'être un peu long à lire, alors installez vous confortablement avec un café, un thé ou autre ! Vu que j'ai décidé de la garnir de crème frangipane à la pistache et de framboises, cela demande un minimum d'organisation. Mais vous pouvez très bien réalisez les étapes sur 2 jours si vous le souhaitez.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Pour éviter de rechercher dans d'autres articles la recette de crème frangipane que j'utilise (car c'est celle que j'utilise pour mes galettes des rois), je vous remets la recette. Vous pouvez très bien la réaliser la veille et la conserver au frais. Il vous suffira juste de la retravailler un peu le jour de l'utilisation pour qu'elle soit plus facile à étaler. Pour réaliser une délicieuse crème frangipane à la pistache, il vous faudra commencer par :</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b style="text-decoration-line: underline;"><br /></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b style="text-decoration-line: underline;"><br /></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: purple;"><span style="text-decoration-line: underline;">Une crème d'amandes</span> </span></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="border-collapse: collapse;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: #a64d79;">- 150 g de beurre doux mou</span></b></span></span></div>
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<span style="border-collapse: collapse;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: #a64d79;">- 150 g de poudre d'amandes</span></b></span></span></div>
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<span style="border-collapse: collapse;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: #a64d79;">- 150 g de sucre glace </span></b></span></span></div>
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<b><span style="color: #a64d79;"><span style="border-collapse: collapse;"><span style="font-family: "trebuchet ms" , sans-serif;">- 90 g </span></span><span style="font-family: "trebuchet ms" , sans-serif;">d’œuf (2 petits œufs)</span></span></b></div>
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<span style="border-collapse: collapse;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: #a64d79;">- 15 g de maïzena</span></b></span></span></div>
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<span style="border-collapse: collapse;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: #a64d79;">- 1 cc d'arôme pistache</span></b></span></span></div>
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<span style="border-collapse: collapse;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: #a64d79;">- pâte de pistache maison (<a href="http://agourmandises.blogspot.com/2017/01/pate-de-pistaches-de-pierre-herme-au.html" target="_blank">recette ici</a>) ou non</span></b></span></span></div>
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<span style="border-collapse: collapse;"><span style="font-family: "trebuchet ms" , sans-serif;">Dans un saladier, mélanger la poudre d'amandes, le sucre glace, la maïzena et le beurre mou. Ajouter l'arôme puis ajouter les œufs et la pâte de pistache. </span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; text-align: left;">Bien mélanger et réserver.</span></span></div>
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<span style="border-collapse: collapse;"><span style="background-color: white; text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></span></div>
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<span style="border-collapse: collapse;"><span style="background-color: white; text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></span></div>
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<span style="border-collapse: collapse;"><span style="background-color: white; text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: purple;"><u style="font-weight: bold;">Une crème pâtissière</u> </span></span></span></span></div>
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<span style="border-collapse: collapse;"><span style="background-color: white; text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: #a64d79;">-140 g de lait </span></b></span></div>
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<span style="border-collapse: collapse;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: #a64d79;">-10 g de poudre à pudding impérial</span></b></span></span></div>
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-35 g de jaunes d'œuf</div>
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- 35 g de sucre </div>
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-5 g de farine</div>
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-15 g de beurre</div>
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-une pointe de couteau de vanille en poudre</div>
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<span style="border-collapse: collapse;"><span style="border-collapse: separate;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></span></div>
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<span style="border-collapse: collapse;"><span style="border-collapse: separate;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">Préparer la crème pâtissière en chauffant le lait. Dans un bol, </span><span style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">mélanger les jaunes d’œufs, le sucre, la poudre de pudding, la vanille en poudre et la farine. Mélanger énergiquement et lorsque le lait bout, l'ajouter en filet tout en mélangeant (il est important de bien mélanger en même temps car cela évite que vos jaunes d’œufs coagulent). Verser la préparation dans la casserole, r</span></span></span></span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">emettre le tout sur feu doux et amener à ébullition tout en mélangeant au fouet. </span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">Quand la crème bout, à ce stade elle aura épaissit, la laisser cuire 5 minutes toujours en mélangeant. Une fois cuite, La transvaser dans un récipient et la laisser tiédir. Lorsque la crème est à 50°C, ajouter le beurre coupé en cube et bien mélanger. La filmer au contact et la réserver au frais.</span></div>
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<u><b><span style="color: purple; font-family: "trebuchet ms" , sans-serif;">La crème frangipane</span></b></u></div>
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<u><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></b></u></div>
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<span style="color: #a64d79; font-family: "trebuchet ms" , sans-serif;"><b>-500g crème d'amande</b></span></div>
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<span style="color: #a64d79; font-family: "trebuchet ms" , sans-serif;"><b>-150g crème pâtissière</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Lorsque la crème d'amandes et la crème pâtissière sont bien froides, mélanger les 2 éléments ensemble.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Réserver la frangipane au frais jusqu'à utilisation.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuJbYxFxbcIA7nFR5mxdcMJuSm226iWTFCzYqrVkPMnkp1aKKGlk5X6sc80C4doghKMFgAprZPvz0JCILLcLDM0idyYlsvJVkXG0WitC4_ZXQpvqAMm7cYHBSpx2zd-5rZSIuAIATlt02V/s1600/IMG_8999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuJbYxFxbcIA7nFR5mxdcMJuSm226iWTFCzYqrVkPMnkp1aKKGlk5X6sc80C4doghKMFgAprZPvz0JCILLcLDM0idyYlsvJVkXG0WitC4_ZXQpvqAMm7cYHBSpx2zd-5rZSIuAIATlt02V/s320/IMG_8999.JPG" width="239" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Il est temps de réaliser notre <u><b><span style="color: purple;">pâte à brioche</span></b></u>. Pour cela, il vous faudra :</span></div>
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<span style="color: #a64d79; font-family: "trebuchet ms" , sans-serif;"><b>- 600 g de farine</b></span></div>
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<span style="color: #a64d79; font-family: "trebuchet ms" , sans-serif;"><b>- 120 g de sucre</b></span></div>
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<span style="color: #a64d79; font-family: "trebuchet ms" , sans-serif;"><b>- 1 pincée de sel</b></span></div>
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<span style="color: #a64d79; font-family: "trebuchet ms" , sans-serif;"><b>- 2 oeufs</b></span></div>
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<span style="color: #a64d79; font-family: "trebuchet ms" , sans-serif;"><b>- 200 ml de lait</b></span></div>
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<span style="color: #a64d79; font-family: "trebuchet ms" , sans-serif;"><b>- 1 cube de levure de boulanger</b></span></div>
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<span style="color: #a64d79; font-family: "trebuchet ms" , sans-serif;"><b>- 200 g de beurre</b></span></div>
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<span style="color: #a64d79; font-family: "trebuchet ms" , sans-serif;"><b>- oeuf et lait pour la dorure</b></span></div>
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<span style="color: #a64d79; font-family: "trebuchet ms" , sans-serif;"><b>- crème frangipane</b></span></div>
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<span style="color: #a64d79; font-family: "trebuchet ms" , sans-serif;"><b>- framboises</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Dans le bol du thermomix, ajouter le lait et le cube de levure de boulanger émiettée. Chauffer </span><span style="font-family: "trebuchet ms" , sans-serif;">2 minutes/37°C/vit 2 afin d'activer la levure.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Au bout de ce temps, ajouter la farine, le sucre, la pincée de sel et les œufs. Programmer </span><span style="font-family: "trebuchet ms" , sans-serif;">10 minutes/mode pétrin. Au bout de 3 minutes de pétrissage, ajouter progressivement le beurre coupé en morceaux par l'orifice du couvercle tout en continuant à pétrir. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">A la fin du pétrissage, on obtient une pâte lisse, se détachant de la paroi du bol.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Il est temps de laisser reposer la pâte. Pour ma part, je laisse la pâte dans le bol (qui est tiède, ce qui réduira le temps de pousse) et je recouvre le bol du couvercle avec le gobelet et dispose un torchon sur le thermomix.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Au bout de 30 minutes à 1 heure, la pâte est prête à être utilisée.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqq9EWSPdgN0TdfPdkUjt-stuYgeAxCTkUk_CplYYKBwYhyphenhyphenueZ-45TKqPKxVzG5DFoi8BpwXPhvbiWheMQyHXZ5EGw79EjzJGt7FjiH5H59E9XZ2FYYzYfBZTzlqOMDzlxAwO-idakVkk/s1600/IMG_8936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqq9EWSPdgN0TdfPdkUjt-stuYgeAxCTkUk_CplYYKBwYhyphenhyphenueZ-45TKqPKxVzG5DFoi8BpwXPhvbiWheMQyHXZ5EGw79EjzJGt7FjiH5H59E9XZ2FYYzYfBZTzlqOMDzlxAwO-idakVkk/s320/IMG_8936.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt51S7Jeg0udZJJaFPsfZ0f3d90wuVyVVTX8H2nZfF19-2AKhEr8YIfOmDHEb0F3m2cqo3UHOT3ILRV012zVb2jONZvNvIK3XYSnFRgxKlqS8JXIm6rY1fGMHchUdxrIIQ3FyTnHSrvlH_/s1600/IMG_8937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt51S7Jeg0udZJJaFPsfZ0f3d90wuVyVVTX8H2nZfF19-2AKhEr8YIfOmDHEb0F3m2cqo3UHOT3ILRV012zVb2jONZvNvIK3XYSnFRgxKlqS8JXIm6rY1fGMHchUdxrIIQ3FyTnHSrvlH_/s320/IMG_8937.JPG" width="239" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Verser la pâte sur un plan de travail fariné et étalez la en un rectangle suffisamment grand pour y découper 8 morceaux.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXjkz9VN-4FW2qYawVhwdQxUuwQ2wk0wpcHPLFwyVxfxYOaiGtSf7jeUp_xLgza3l_xdtngL66MPLvQPao6SfWoPU7Zo8Qdjm9dlUS0_5QxeHwdJbv4URaVp3dlxtI2S8Itsnv7l3_dmAf/s1600/IMG_8940.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXjkz9VN-4FW2qYawVhwdQxUuwQ2wk0wpcHPLFwyVxfxYOaiGtSf7jeUp_xLgza3l_xdtngL66MPLvQPao6SfWoPU7Zo8Qdjm9dlUS0_5QxeHwdJbv4URaVp3dlxtI2S8Itsnv7l3_dmAf/s320/IMG_8940.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWdAexRpbtkYohdez4gXXQG7v8ST6OWCOAV-7xe6Fgr4wfXXhpS7jWJHx5CnuzatGfqx8RSfuAhItN4nEl9Gpm1sqM3140ykB45H0uOe7T4YqqdqY_Bzv0N_1f_N3Z8nNsppxHD9D8_3SR/s1600/IMG_8942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWdAexRpbtkYohdez4gXXQG7v8ST6OWCOAV-7xe6Fgr4wfXXhpS7jWJHx5CnuzatGfqx8RSfuAhItN4nEl9Gpm1sqM3140ykB45H0uOe7T4YqqdqY_Bzv0N_1f_N3Z8nNsppxHD9D8_3SR/s320/IMG_8942.JPG" width="239" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Étaler la crème frangipane sur la pâte à brioche et y parsemer de framboises fraîches selon la saison ou surgelées (comme moi, mais pensez à les décongeler avant dans une passoire pour qu'elle s'égoutte et qu'elle rende un minimum de jus dans la brioche. Si vous ne les décongelez pas, votre brioche mettra beaucoup plus de temps à lever lors de la 2ème pousse).</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Rouler ensuite la pâte pour former un boudin.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjukm3zRFu9uRfDShCmDB2qYKPi6eHWs8oH499HG7csT9iGBTTh6fu336e3u-FCcPC8DzBQJIrUmqoT8rxy3_kNrMEE22dTrsXH6S-kDIX8arw9BUitSsPv1xIBdGkG_KxiMZIFOVl9G8fU/s1600/IMG_8946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="698" data-original-width="931" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjukm3zRFu9uRfDShCmDB2qYKPi6eHWs8oH499HG7csT9iGBTTh6fu336e3u-FCcPC8DzBQJIrUmqoT8rxy3_kNrMEE22dTrsXH6S-kDIX8arw9BUitSsPv1xIBdGkG_KxiMZIFOVl9G8fU/s320/IMG_8946.JPG" width="320" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Couper 8 morceaux dans le boudin de même taille et les disposer dans un moule à charnière recouvert de papier sulfurisé. Laisser lever une 2ème fois, le temps que la pâte ait bien gonflé. Elle continuera à se développer dans le four.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtyPCPnjY6h8C_R2OqptacM3AY_A-L6CP4JQAzx7FTNohGawHk1ZfgPCUxa9Y6dp3gXIGregBW7lfjMpYbu1HUyW4dMhwJTSP0gdCjJwnyDFosQ8k-WSUrJzxo2i7Wlh0cNDmZO5s8KA8W/s1600/IMG_8948.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtyPCPnjY6h8C_R2OqptacM3AY_A-L6CP4JQAzx7FTNohGawHk1ZfgPCUxa9Y6dp3gXIGregBW7lfjMpYbu1HUyW4dMhwJTSP0gdCjJwnyDFosQ8k-WSUrJzxo2i7Wlh0cNDmZO5s8KA8W/s320/IMG_8948.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLoQeyKQItM1HDFgdQRU7JX_5mMk-l4N4KwR4Lx16rOo06Kelk5-XJbH_x7_Vs2qxwg-DXe8yiJWvuRH-8_s1gtX4848eYgxoGGOhYflS_bQ9xSSUgxkpkMQMraN3G53wHqnaaozw-4LbF/s1600/IMG_8981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLoQeyKQItM1HDFgdQRU7JX_5mMk-l4N4KwR4Lx16rOo06Kelk5-XJbH_x7_Vs2qxwg-DXe8yiJWvuRH-8_s1gtX4848eYgxoGGOhYflS_bQ9xSSUgxkpkMQMraN3G53wHqnaaozw-4LbF/s320/IMG_8981.JPG" width="239" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Badigeonner la brioche d'un mélange d’œuf battu et de lait à l'aide d'un pinceau.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpMCoNLW33MDR1uwllokrQhyphenhyphenUImL1pM1MbKpKHhZMRSz3Gd_2eqY3HELOEiqOWmRrpvthPTsRFAY1vlL2bnIXFkeijg82PvtLnF0A3P6xJsk0tCM8pShxkvqq4sN7wBiKLlPPDUxE0-n3H/s1600/IMG_8983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpMCoNLW33MDR1uwllokrQhyphenhyphenUImL1pM1MbKpKHhZMRSz3Gd_2eqY3HELOEiqOWmRrpvthPTsRFAY1vlL2bnIXFkeijg82PvtLnF0A3P6xJsk0tCM8pShxkvqq4sN7wBiKLlPPDUxE0-n3H/s320/IMG_8983.JPG" width="239" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Enfourner la brioche dans un four froid pendant environ 1 heure à 180°C en surveillant la cuisson.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Préparer le glaçage en mélangeant 1 blanc d’œuf avec du jus de citron et du sucre glace. Je n'ai pas de quantité à vous donner mais mélanger déjà le blanc d’œuf et le citron, et ajouter progressivement du sucre glace jusqu'à obtenir un glaçage ni trop épais ni trop liquide. A la sortie du four, badigeonner la brioche de glaçage à l'aide d'un pinceau.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qPcc9nwUezwLxvVD6bd1uxLqWuv9rbZ4nZzV4MkacXhI7wGyNbypOCMvAMAwQNwZrnLv0QcPSxke_eigZkWW80VvJ1fUh294Vyi2s4ELgdlhmHTzNHyrGGudf0JY7eSDef1bguvFXzLg/s1600/IMG_8985+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qPcc9nwUezwLxvVD6bd1uxLqWuv9rbZ4nZzV4MkacXhI7wGyNbypOCMvAMAwQNwZrnLv0QcPSxke_eigZkWW80VvJ1fUh294Vyi2s4ELgdlhmHTzNHyrGGudf0JY7eSDef1bguvFXzLg/s320/IMG_8985+%25281%2529.JPG" width="239" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Laisser refroidir sur une grille et déguster une fois refroidie.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Bonne dégustation ! N'hésitez pas à me partager vos réalisations. N'oubliez pas de vous abonner à la newsletter pour ne louper aucune recette et si vous le désirez, vous pouvez me suivre sur mes réseaux sociaux (<a href="https://www.facebook.com/La-gourmandise-est-un-vilain-d%C3%A9faut-603332363146977/" target="_blank">ma page facebook</a> et <a href="https://www.instagram.com/kika.boubou.3/" target="_blank">mon instagram</a>).</span></div>
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Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com0tag:blogger.com,1999:blog-7587936018125347407.post-29614172637096086792018-06-12T03:35:00.000-07:002018-06-12T03:35:10.767-07:00MUFFINS AUX OREO'S<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDG2aKHJNqhw2JYGV3nAtfG9qzuHmL9gtZZXJgyXN9K6DT_gtx6Jls-0SwQJaHOd1HyjfMJBszVztg4Io-4w6ZNaeaEwZbin63fh8JEO6mCyDUdmNen7EKt6h449xMFBiMgkNV-IS-5CH/s1600/IMG_2121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="745" data-original-width="559" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDG2aKHJNqhw2JYGV3nAtfG9qzuHmL9gtZZXJgyXN9K6DT_gtx6Jls-0SwQJaHOd1HyjfMJBszVztg4Io-4w6ZNaeaEwZbin63fh8JEO6mCyDUdmNen7EKt6h449xMFBiMgkNV-IS-5CH/s320/IMG_2121.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf15-QOGsuOGsnSYrPRwiYOplspCp51M7M_rBIWNc_5gJgHMN7xqIyzDEALL3VSKDPZmjB4cAXEKnvfkHXiyeJHgR9WoO1X4ImzvmS6Sf7AgfJt_M9ho3r2g4RrNN6VkSJYxFVowPRlsao/s1600/IMG_2119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="745" data-original-width="559" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf15-QOGsuOGsnSYrPRwiYOplspCp51M7M_rBIWNc_5gJgHMN7xqIyzDEALL3VSKDPZmjB4cAXEKnvfkHXiyeJHgR9WoO1X4ImzvmS6Sf7AgfJt_M9ho3r2g4RrNN6VkSJYxFVowPRlsao/s320/IMG_2119.JPG" width="240" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Hello les gourmands et les gourmandes!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Il y a quelques temps, j'ai reçu dans une dégustabox un paquet d'Oréo's original. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">J'aime beaucoup ces petits biscuits mais cette fois ci, j'ai décidé de les utiliser autrement. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">J'avais envie d'en faire des muffins, parce que j'adore les muffins! et Monsieur a beaucoup aimé ces muffins! Il était temps que je vous partage cette recette, parce que ça fait un petit moment que j'ai réalisé ces délicieux muffins. Je vous les avais partagé sur mes réseaux sociaux. Je vous invite à me suivre sur <a href="https://www.instagram.com/kika.boubou.3/" target="_blank">instagram</a> et sur <a href="https://www.facebook.com/La-gourmandise-est-un-vilain-d%C3%A9faut-603332363146977/" target="_blank">facebook</a>.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ils sont moelleux et les morceaux de biscuits à l'intérieur et sur le dessus donnent du croquant agréablement associé au moelleux. De plus, ils se conservent très bien dans une boîte hermétiquement fermée.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Il me manquait juste cette petite touche de gourmandise en plus que je voulais au moment où je les ai réalisé. Je voulais un cœur coulant de Nocciolata mais j'ai eut la flegme de congeler des petites boules de pâte à tartiner. Et le résultat escompté n'était pas au rendez vous! La pâte à tartiner s'est mélangée à la pâte à muffins donc pas de cœur coulant!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Donc si vous voulez cette petite touche de gourmandise en plus, pensez à congeler au préalable vos petites boules de pâte à tartiner!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Allez je vous partage cette recette!</span></div>
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<b><u><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Pour 8 muffins</span></u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPbcBFA87RFcNrK7iD9fn9IPkTVazXABqzPTQIv5dxqG7c5eQj84GnSiVY8f8qPNdwxPsKJEUHAIivO9bBDaIwQvjqmGrDcucEdhF_aBsY19gIJik3VDla7YEar_kZ7Q_n7cbCRJUNbc-Y/s1600/IMG_2082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" data-original-height="794" data-original-width="596" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPbcBFA87RFcNrK7iD9fn9IPkTVazXABqzPTQIv5dxqG7c5eQj84GnSiVY8f8qPNdwxPsKJEUHAIivO9bBDaIwQvjqmGrDcucEdhF_aBsY19gIJik3VDla7YEar_kZ7Q_n7cbCRJUNbc-Y/s200/IMG_2082.JPG" width="150" /></span></a></div>
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<span style="color: #666666; font-family: Georgia, Times New Roman, serif;">1 paquet d'Oréo's original</span></div>
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<span style="color: #666666; font-family: Georgia, Times New Roman, serif;">200 g de chocolat à dessert (minimum 52% de cacao)</span></div>
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<span style="color: #666666; font-family: Georgia, Times New Roman, serif;">3 oeufs</span></div>
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<span style="color: #666666; font-family: Georgia, Times New Roman, serif;">80 g de sucre en poudre</span></div>
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<span style="color: #666666; font-family: Georgia, Times New Roman, serif;">80 g de beurre</span></div>
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<span style="color: #666666; font-family: Georgia, Times New Roman, serif;">80 g de farine</span></div>
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<span style="color: #666666; font-family: Georgia, Times New Roman, serif;">1 cc rase de levure chimique</span></div>
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<span style="color: #666666; font-family: Georgia, Times New Roman, serif;">pâte à tartiner (nocciolata, nutella, ...)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Préchauffer votre four th.6 / 180°C.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Préparer votre plaque à muffins. Poser des caissettes à muffins dans les empreintes. Vu que j'utilise une plaque à muffins Flexipan, je la pose sur une grille perforée.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Faites fondre le chocolat et le beurre dans un récipient adapté au micro onde, 1 minute pleine puissance, mélanger et remettre 20 secondes si besoin, et mélanger de nouveau pour obtenir un mélange lisse et brillant. Réserver.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Dans un saladier, fouetter les œufs entiers avec le sucre en poudre jusqu'à ce que le mélange blanchisse. Ajouter la farine et la levure et fouetter jusqu'à ce que le mélange soit lisse. Ajouter le chocolat et le beurre fondu à la préparation et bien mélanger.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Verser la pâte à moitié de chaque caissette à muffins. Déposer dans chacune caissette un biscuit Oréo's cassé en morceaux. Vous pouvez ajouter au centre un peu de pâte à tartiner, dans ce cas, pensez à congeler des petites boules de pâte à tartiner pour obtenir un cœur coulant. Moi je ne l'ai pas congelé et la pâte à tartiner s'est mélangée à la pâte à muffins.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Couvrir du restant de la préparation à muffins.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Déposer à la surface de chaque muffins un Oréo's en morceaux.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_iDnWa3fAmiGrcz_xPKqfUoZtrjmS2CACsT9sb7_NR7iodLly35SpmE9kyUfsBk6qz10pS81JkySvfAuO24pFFavHdsgZBM_f0BvSLLsm_4cxpYzKW2BgZ1WopoWf1Z31ow6pw_WA0uqu/s1600/IMG_2086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="745" data-original-width="994" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_iDnWa3fAmiGrcz_xPKqfUoZtrjmS2CACsT9sb7_NR7iodLly35SpmE9kyUfsBk6qz10pS81JkySvfAuO24pFFavHdsgZBM_f0BvSLLsm_4cxpYzKW2BgZ1WopoWf1Z31ow6pw_WA0uqu/s200/IMG_2086.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe2zsyYKEtxphGzQqdKFJyAw1-t4QfkrfkD8-8F-4HGb2oJ_OgKG0OeGO95o10LWeRb4F2xdod9vR_OgOLKHvYbTPfdBwRukJPzWxHXR5ahxufOlXyAmRGFlEJpceZoqmoljZaAJkLD-Ze/s1600/IMG_2089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="745" data-original-width="994" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe2zsyYKEtxphGzQqdKFJyAw1-t4QfkrfkD8-8F-4HGb2oJ_OgKG0OeGO95o10LWeRb4F2xdod9vR_OgOLKHvYbTPfdBwRukJPzWxHXR5ahxufOlXyAmRGFlEJpceZoqmoljZaAJkLD-Ze/s200/IMG_2089.JPG" width="200" /></a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsnmG9Liwugicf-5-1S13w3vZKBzA93YMl9Xj0mg8VjLCaumJ77wxur9YriafQv-FjrF-nNEIrQWPiBHxuJQlMLUfrLtQ7AIXnNZc_4_S9VAEDYrd2LMw-vgpP8ri7jCnaGb9s1_05nlV/s1600/IMG_2087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="745" data-original-width="559" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsnmG9Liwugicf-5-1S13w3vZKBzA93YMl9Xj0mg8VjLCaumJ77wxur9YriafQv-FjrF-nNEIrQWPiBHxuJQlMLUfrLtQ7AIXnNZc_4_S9VAEDYrd2LMw-vgpP8ri7jCnaGb9s1_05nlV/s200/IMG_2087.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz9cws5jlQRSsr6yfvGk4UU1L4e8a-kXZ8WlYy9k8GMtucafvxc6TIEprvDDUl65KrNUQdzZeo9fa-axZdQyz3SPTMSkmHeXNB0zLQuWXIlI1Oj1XkDY6s4mqqAM2ZPvGJrih1hgw2od_q/s1600/IMG_2090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="745" data-original-width="559" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz9cws5jlQRSsr6yfvGk4UU1L4e8a-kXZ8WlYy9k8GMtucafvxc6TIEprvDDUl65KrNUQdzZeo9fa-axZdQyz3SPTMSkmHeXNB0zLQuWXIlI1Oj1XkDY6s4mqqAM2ZPvGJrih1hgw2od_q/s200/IMG_2090.JPG" width="150" /></a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Enfourner la plaque à muffins environ 25 minutes en surveillant la cuisson.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Sortir la plaque du four et laisser refroidir avant de démouler les caissettes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bonne dégustation et n'hésitez pas à me partager vos réalisations !</span></div>
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Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com0tag:blogger.com,1999:blog-7587936018125347407.post-63419972809370707202018-06-08T08:39:00.000-07:002018-06-08T08:39:41.813-07:00QUICHE AUX ASPERGES ET SAUMON FUMÉ <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB11ISJElKXvlLlkBQCV0nLNCWuLkvfxvH_egIfUMdrv3kWDIC49JhvKzegGqi2H4etJUwWdqcT0I8mRkDl2fDzbaKY2SxQCT3FvtWNIBVS5plRl2R17thc-TeQvORYUK4R042jHqlvU9h/s1600/IMG_2763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB11ISJElKXvlLlkBQCV0nLNCWuLkvfxvH_egIfUMdrv3kWDIC49JhvKzegGqi2H4etJUwWdqcT0I8mRkDl2fDzbaKY2SxQCT3FvtWNIBVS5plRl2R17thc-TeQvORYUK4R042jHqlvU9h/s320/IMG_2763.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje7-vTLHTK0m8pqEqhb4tfgw3x30MH3gV-4vAKg398j9eQN0wdp1BHF1_FGkrEcG7q7UWbNEoANzthd5iMXMwxmDW7Q7y1qATNNDGjbB2sz0OO8r6m6G7t6TCuyTyujtm1zyMYEXDuRmoT/s1600/IMG_2764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje7-vTLHTK0m8pqEqhb4tfgw3x30MH3gV-4vAKg398j9eQN0wdp1BHF1_FGkrEcG7q7UWbNEoANzthd5iMXMwxmDW7Q7y1qATNNDGjbB2sz0OO8r6m6G7t6TCuyTyujtm1zyMYEXDuRmoT/s320/IMG_2764.JPG" width="240" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Cette semaine, je reviens avec un légume de saison qui est fort apprécié en Alsace. D'ailleurs, dans les petits villages, on retrouve quelques fermes qui cultivent cette tige blanche de saison et qui dure peu de temps. On a donc la chance d'acheter des produits locaux.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">J'ai dénommé l'asperge, légume qui passe en un éclair la saison! Et c'est peu dire, puisqu'en ce moment, nous sommes bien asperger d'éclairs et de tonnerres partout en France.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">J'apprécie les asperges blanches mais aussi les asperges vertes, que je consomme plus volontiers en risotto. J'achète peu d'asperges blanches car à la maison, il n'y a que moi qui en mange. Et en faisant mes courses, lorsque j'ai vu cette botte d'asperges de production alsacienne, je n'ai pas pu m'empêcher de la mettre dans mon caddie, ne sachant pas vraiment quoi en faire, mise à part de les manger en vinaigrette.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Vous connaissez mon addiction à Pinterest, et en farfouillant sur la toile pour piocher des idées par ci par là, je me suis rappelée que j'avais un paquet de saumon fumé dans mon réfrigérateur. Alors, j'ai jeté mon dévolu sur une quiche. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">J'adore faire des quiches, d'ailleurs, je réfléchis sur une nouvelle recette avec quelques ingrédients dans mon réfrigérateut et qui réclament à être utilisé.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Dans cette recette, tout est fait maison. Mais vous pouvez utiliser une pâte brisée prête à l'emploi. Moi j'en achète que très rarement car c'est une pâte qui est très rapide à faire.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Pour cette recette de pâte, j'utilise celle de thermomix quand je ne sais pas quelle recette testée. C'est une recette qui fonctionne à coup sur!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">De vous à moi, si vous n'aimez pas trop les asperges, je dois dire que l'association de l'asperge avec le saumon fumé et l'aneth et tout à fait délicieux! C'est une association qui marche bien!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Allez commençons la recette qui demande un peu d'organisation. </span></div>
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<b><u><span style="font-family: "georgia" , "times new roman" , serif;">Pour la pâte brisée</span></u></b></div>
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<b><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">300 g de farine</span></b></div>
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<b><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">150 g de beurre</span></b></div>
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<b><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">100 ml d’eau</span></b></div>
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<b><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 pincée de sel</span></b></div>
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<b><u><span style="font-family: "georgia" , "times new roman" , serif;">Pour la garniture</span></u></b></div>
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<b><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">1 botte d’asperges d’Alsace </span></b></div>
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<b><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">225 ml de crème liquide</span></b></div>
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<b><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">225 ml de lait</span></b></div>
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<b><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">50 g de gruyère râpé</span></b></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><b>aneth ciselé (j'utilise de l'aneth surgelé)</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #666666;">3 </span></b><span style="color: #666666;"><b>œufs</b></span></span></div>
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<b><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">130 g de saumon fumé</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #666666;">sel, </span></b><b><span style="color: #666666;">poivre</span></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Tout d'abord, faites cuire vos asperges blanches fraîches en prenant soin de bien les laver, d'ôter les pieds et de les éplucher à l'aide d'un économe.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Je les ai cuites à la vapeur, dans le varoma de mon thermomix. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnPpUG4n0GnNrRzw9KYr_iZQgatdmUMw02-1JsJKoFkvoHsC0jHzSs18PILDbZwHr2b2em4gHlOJGw5ctkBNQqo6CmO__h3Fwui1xWPiawAdp5nO_IJ1xnbEXJTZWm-bJoTkfvXtFWlezp/s1600/prod_photo1_13056_1352715366.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="262" data-original-width="308" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnPpUG4n0GnNrRzw9KYr_iZQgatdmUMw02-1JsJKoFkvoHsC0jHzSs18PILDbZwHr2b2em4gHlOJGw5ctkBNQqo6CmO__h3Fwui1xWPiawAdp5nO_IJ1xnbEXJTZWm-bJoTkfvXtFWlezp/s200/prod_photo1_13056_1352715366.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacBvW6cmoozB0ChKI0l0ZDogWm11AU2-pnxfcRWCmSAw5aHjJAZKVt12bOYEAfHCwkOc8t0gFsmEWqxV4TEMU5q-dJv_A_3NsXiLsLb2zsUHejKzhHWKG7kOZqYh5LLG16H1sncARN2N9/s1600/4efc079c75c66d1ca6b8d2d072268943.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="875" data-original-width="735" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacBvW6cmoozB0ChKI0l0ZDogWm11AU2-pnxfcRWCmSAw5aHjJAZKVt12bOYEAfHCwkOc8t0gFsmEWqxV4TEMU5q-dJv_A_3NsXiLsLb2zsUHejKzhHWKG7kOZqYh5LLG16H1sncARN2N9/s200/4efc079c75c66d1ca6b8d2d072268943.jpg" width="168" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Pour cela, j'ai rempli mon bol d'eau (ne pas mettre le panier ni le fouet), disposer les asperges à plat dans les 2 paniers avec le couvercle. Poser les paniers sur le bol recouvert de son couvercle sans le gobelet et je les ai cuites environ 1 heure/varoma/cuillère car les asperges étaient assez grosses. Vérifier leur cuisson à l'aide de la pointe d'un couteau et si elles manquent de cuisson, poursuivre selon le temps voulu, et si elles sont cuites, les réserver jusqu'à refroidissement.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ensuite, après avoir nettoyé à l'eau froide le bol du thermomix, afin de le redescendre en température, on va préparer la pâte brisée. Et c'est très rapide.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mettre tous les ingrédients, farine, sel, beurre froid coupé en dés et l'eau dans le bol. Mixer vitesse4/20secondes. Rassembler la pâte sur du papier film en formant une boule que vous aplatirez légèrement afin qu'elle durcisse plus rapidement. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Vous pouvez cuire les asperges et faire la pâte la veille si vous préférez.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Lorsque votre pâte est prête à utilisation, beurrez un moule à tarte. Étaler votre pâte sur un plan de travail légèrement fariné à la dimension de votre moule. Foncer votre moule de la pâte, piquer le fond à l'aide d'une fourchette et réserver au frais.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Il nous reste plus qu'à préparer notre appareil à quiche. Dans un saladier, fouetter les œufs, ajouter la crème liquide et le lait, mélanger. Ajouter le saumon fumé coupé en petits dés, le gruyère râpé, l'aneth, saler avec modération, poivrer. Mélanger de nouveau.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Préchauffer le four à 180°C.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sortir le moule foncé de la pâte du réfrigérateur. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Y placer vos asperges cuites et refroidies, pour ma part, vu que j'ai utilisé un moule rectangulaire, je les ai aligné les unes à côté des autres. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Verser l'appareil à quiche sur les asperges disperser le saumon fumé correctement sur l'ensemble de la quiche.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Enfourner environ 35 à 45 minutes en surveillant la cuisson.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">N'hésitez pas à me partager vos réalisations! Bonne dégustation!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikcwZzEnGM9uoPESU7MV93Q4AnkaxsWJ34Kemxc_oguBDiKmg-UYi-tEfuq5s8iFSHkQL6NuAbxu_6qm0r2gmohfWT07WlnEc3eKk2crL8gYOB0qJ9A0rKr4DrhgNwUuesSPwOw9dSdH72/s1600/IMG_2762.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikcwZzEnGM9uoPESU7MV93Q4AnkaxsWJ34Kemxc_oguBDiKmg-UYi-tEfuq5s8iFSHkQL6NuAbxu_6qm0r2gmohfWT07WlnEc3eKk2crL8gYOB0qJ9A0rKr4DrhgNwUuesSPwOw9dSdH72/s320/IMG_2762.JPG" width="240" /></a></div>
Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com0tag:blogger.com,1999:blog-7587936018125347407.post-67157468744180494692018-06-03T14:05:00.003-07:002018-06-03T14:05:34.502-07:00"THE"GÂTEAU AU YAOURT DE CHRISTOPHE FELDER<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB46YXeCMbXPGWfhyphenhyphenUqX63BzSwQIfl8DNLUydIWJyL-Hh9dB0ZvxC2Fn0_2uZ1cZchWWzxUmVvR5HVXrQRIadJcTaHBGp3T4zC6aMIeiKTLoWhyphenhyphenA-ePDLdQnZ7SVi08KItKRpYTp4qAJ3m/s1600/IMG_2669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB46YXeCMbXPGWfhyphenhyphenUqX63BzSwQIfl8DNLUydIWJyL-Hh9dB0ZvxC2Fn0_2uZ1cZchWWzxUmVvR5HVXrQRIadJcTaHBGp3T4zC6aMIeiKTLoWhyphenhyphenA-ePDLdQnZ7SVi08KItKRpYTp4qAJ3m/s320/IMG_2669.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEN1JapH5GGZmLk0p-oZ6RDEGZdLVnhz3UdIciPMNGmGm6czD_zh-zKlmtSKmcrsht5w0rUIsXeLhA81JCMiNHEuOGNUL6hI4nu1z8-cAqxKE74gkk1hIEi3aMLbESFYM_AKD6SLk1HGmS/s1600/IMG_2671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEN1JapH5GGZmLk0p-oZ6RDEGZdLVnhz3UdIciPMNGmGm6czD_zh-zKlmtSKmcrsht5w0rUIsXeLhA81JCMiNHEuOGNUL6hI4nu1z8-cAqxKE74gkk1hIEi3aMLbESFYM_AKD6SLk1HGmS/s320/IMG_2671.JPG" width="240" /></a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bonsoir tout le monde, me revoilà après quelques mois d'absence sur le blog, mais pas sur les réseaux sociaux où je vous partageais des photos de ce que je préparais dans ma cuisine. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Je n'ai pas spécialement été bien productive dans ma cuisine, en tout cas, je n'ai pas spécialement cuisiné de plats ou desserts méritant une belle photo.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Et je me suis dit que maintenant, il était peut être tant de vous partager les quelques recettes que j'ai pu faire et que j'ai beaucoup apprécié.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Aujourd'hui, c'est une recette très simple mais qui m'a fait replongé en enfance.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Le gâteau au yaourt est un gâteau que je fais de temps à autre, car monsieur en est assez friand, surtout lorsqu'il me demande de le napper de confiture d'abricot et de noix de coco.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">J'avais l'habitude de faire le gâteau au yaourt avec la mesure du pot, et jusqu'à maintenant, il me satisfaisait.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">En parcourant la toile de Pinterest, j'y passe beaucoup beaucoup de temps!, je suis tombée sur la recette de Christophe Felder que j'ai voulu testé. Et cette recette, à mon goût, est THE recette de gâteau au yaourt. A la sortie du four, ce gâteau est parfaitement moelleux et se conserve très bien. J'ai adopté définitivement cette recette qui va atterir dans mon carnet de recettes favoris.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Allez, j'ai assez parlé et je vous partage la recette.</span></div>
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<span style="color: #444444; transition: all 0.3s ease;"><span style="font-family: Georgia, Times New Roman, serif;"><b>- 125g de beurre mou</b></span></span></div>
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<span style="color: #444444; transition: all 0.3s ease;"><span style="font-family: Georgia, Times New Roman, serif;"><b>- 125g de yaourt</b></span></span></div>
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<span style="color: #444444; transition: all 0.3s ease;"><span style="font-family: Georgia, Times New Roman, serif;"><b>- 3 oeufs</b></span></span></div>
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<span style="color: #444444; transition: all 0.3s ease;"><span style="font-family: Georgia, Times New Roman, serif;"><b>- 250g de sucre semoule</b></span></span></div>
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<span style="color: #444444; transition: all 0.3s ease;"><span style="font-family: Georgia, Times New Roman, serif;"><b>- 300g de farine </b></span></span></div>
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<span style="color: #444444; transition: all 0.3s ease;"><span style="font-family: Georgia, Times New Roman, serif;"><b>- 10g de levure chimique</b></span></span></div>
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<span style="color: #444444; transition: all 0.3s ease;"><span style="font-family: Georgia, Times New Roman, serif;"><b>- 15g de rhum (facultatif), j'ai remplacé par de la vanille en poudre</b></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Préchauffez le four à 210°.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> Travailler le beurre en pommade avec le sucre et la vanille en poudre (pour cela, j'ai utilisé un batteur électrique). Ajoutez ensuite les oeufs et le yaourt, mélanger à l'aide du batteur ou d'un fouet.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> Tamisez ensemble la farine et la levure .Versez le mélange dans la pâte. Mélanger avec le batteur jusqu'à obtention d'une pâte lisse et onctueuse.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> Versez la pâte dans le moule et enfournez pour 35-45 min en prenant garde de baisser le four à 180°C (dans la recette originale, la cuisson est faite à 210°C mais j'ai l'habitude de cuire mes gâteaux à 180°C et je l'ai fait cuire 40 minutes).</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Démoulez le gâteau dès la sortie du four et laissez le refroidir sur une grille.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Vous pouvez le servir tel quel mais à la maison, je le recouvre très souvent de confiture d'abricot et je le saupoudre de noix de coco râpée.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">N'hésitez pas à me partager vos réalisations! Bonne dégustation!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAgTvb_nHjMvpy4S_ifLvUAY452No7Kj5JQGYu4_T36nM9rjk4MMslUtuiIRRGTDK8a3-6wwiiTKCtDTUHRQoKbjGfOeF2d7nUswLlj330ladR_hJFpyfj3dQAaA9-OxkqfcWVv8nmsL5/s1600/IMG_2670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAgTvb_nHjMvpy4S_ifLvUAY452No7Kj5JQGYu4_T36nM9rjk4MMslUtuiIRRGTDK8a3-6wwiiTKCtDTUHRQoKbjGfOeF2d7nUswLlj330ladR_hJFpyfj3dQAaA9-OxkqfcWVv8nmsL5/s320/IMG_2670.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRKc9W4Vi2q0p_t2p9ZA9UIOkc7ROeLpp707D_c12MaRFdjd_UaF1h1tj8jSgy3FXqCcCcn1YlOPYWo7owbxJAIjXEy803_G7y4ulLhYPrYiDFvSlt01_ZMClLf1mY0hnDnp8Q9IOOJ-Rd/s1600/IMG_2676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRKc9W4Vi2q0p_t2p9ZA9UIOkc7ROeLpp707D_c12MaRFdjd_UaF1h1tj8jSgy3FXqCcCcn1YlOPYWo7owbxJAIjXEy803_G7y4ulLhYPrYiDFvSlt01_ZMClLf1mY0hnDnp8Q9IOOJ-Rd/s320/IMG_2676.JPG" width="240" /></a></div>
Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com0tag:blogger.com,1999:blog-7587936018125347407.post-6317286831919670992018-01-16T07:00:00.000-08:002018-06-03T07:30:34.000-07:00{MADE IN THERMOMIX} : KOUGELHOPF <div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZA8XtSNvZRaLoQD-1tCg8As_IMqxpKbg08yk5D5AqB3D5FlxLnY9ox5mfp4HxOXuSPo5psMZpS_SuBWzoyqI_qgcOQqknQdMEP5zUUVH-NLMKPkWf7XlrD9HTpxPBCOOSUb1MeQoNYUGT/s1600/IMG_8119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="993" data-original-width="745" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZA8XtSNvZRaLoQD-1tCg8As_IMqxpKbg08yk5D5AqB3D5FlxLnY9ox5mfp4HxOXuSPo5psMZpS_SuBWzoyqI_qgcOQqknQdMEP5zUUVH-NLMKPkWf7XlrD9HTpxPBCOOSUb1MeQoNYUGT/s320/IMG_8119.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisWqeXu6ksJknTskHDtXO7q9uEtyiCyLyyiw-qc4kz_EU_-CceHDPrKZK51JNFYq85Cn9WDGpWTAxESI3BqegYe14SXq-wJ211uZ1gECP1WoRE5EvEwz9iSUK5nSgZi2-IWPxlTgYS_Qk0/s1600/IMG_8124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisWqeXu6ksJknTskHDtXO7q9uEtyiCyLyyiw-qc4kz_EU_-CceHDPrKZK51JNFYq85Cn9WDGpWTAxESI3BqegYe14SXq-wJ211uZ1gECP1WoRE5EvEwz9iSUK5nSgZi2-IWPxlTgYS_Qk0/s320/IMG_8124.JPG" width="239" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">On se retrouve avec une belle et gourmande <span style="color: #990000;"><b>spécialité Alsacienne</b></span> servie à de nombreuses occasions. Cette brioche ronde est très appréciée sucrée pour garnir les tables au moment du petit déjeuner, mais on la retrouve aussi en version salée. Vous la trouvez dans toutes les pâtisseries et boulangeries d'Alsace. Elle est célèbre tout comme les autres spécialités alsaciennes. Tous les touristes passant en Alsace reparte au moins avec un <span style="color: #cc0000;"><b>kougelhopf</b></span>!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">J'adore cette brioche moelleuse avec ses amandes croquantes et savoureuse en bouche. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Elle est traditionnellement cuite dans un moule en terre, fabriqué aussi en Alsace et plus particulièrement à <span style="color: #990000;"><b>Soufflenheim</b></span>. Si vous voulez vous en procurer un pour avoir un kougelhopf typique par sa forme, allez faire un tour chez les potiers locaux! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Il paraît que pour avoir un kougelhopf "tip/top", il faut des années d'utilisation des moules en terre. Mais vous pouvez également la faire dans un moule en métal, ça fonctionne aussi très bien.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Les miens ne sont pas très vieux mais j'obtiens quand même un très bon kougelhopf!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2tc9lBa53VaDj7tSUjIhW_Jl_4UsqorZ0r24Mfh6ray54R2JZWsjDUSD-BjBin20wCOq49Er_VJF-NwAQFjzojlGvKIZKeiZGVAsSf9PPudhTYFpHqC-IHG285bsBanrWOl4OL5F6zQ65/s1600/IMG_8125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2tc9lBa53VaDj7tSUjIhW_Jl_4UsqorZ0r24Mfh6ray54R2JZWsjDUSD-BjBin20wCOq49Er_VJF-NwAQFjzojlGvKIZKeiZGVAsSf9PPudhTYFpHqC-IHG285bsBanrWOl4OL5F6zQ65/s200/IMG_8125.JPG" width="149" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sachez qu'il existe de nombreuses recettes et j'aime en tester de nouvelles très fréquemment.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ce kougelhopf, je l'ai fait lorsque je suis partie dans ma famille pour les fêtes de fin d'année. Ma maman m'en avait demandé un et j'ai voulu tester celles du <span style="color: #990000;"><b>livre Pains et Viennoiseries</b></span> de<span style="color: #990000;"><b> Thermomix</b></span>. Et je ne suis absolument pas déçue du résultat! Les photos parlent d'elles même! Et il était très bon!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><img alt="Résultat de recherche d'images pour "pains et viennoiseries thermomix"" height="200" src="https://www.miss-pieces.com/uploads/Medias/20/c7/G_pim_1_1459349641.jpg" width="148" /></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b><u>Pour un moule à kougelhopf de taille moyenne</u></b></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">☕120 g de raisins secs</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">☕</span><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">10 g de rhum (je n'en ai pas mis, j'ai juste fait macéré mes raisins secs dans du thé)</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">☕</span><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">200 g de lait demi-écrémé</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">☕</span><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">20 g de levure de boulangère fraîche</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">☕</span><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">120 g de beurre doux et un peu pour le moule</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">☕</span><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">650 g de farine T55 ou de gruau</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">☕</span><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">2 oeufs</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">☕</span><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">120 g de sucre</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">☕</span><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">1 cc de sel</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">☕</span><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">10 amandes émondées et des amandes effilées</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">☕</span><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">sucre glace pour la finition</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mettre les raisins secs à macérer. Je les ai fait macérer dans un thé russe pendant 10 à 15 minutes.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mettre le lait, la levure de boulangère, le beurre, les raisins secs macérées et le rhum si vous en utilisez, la farine, les œufs, le sucre et le sel. Pétrir 5 minutes/fonction épi.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Transvasez la pâte sur un plan de travail légèrement fariné. Ramener les bords de la pâte 3-4 fois vers le centre et rouler en boule.</span></div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">Poser la pâte dans un saladier, couvrir d'un torchon et laisser pousser 45 minutes à température ambiante et à l'abri des courants d'air. La pâte doit doubler de volume.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Faites tremper les amandes entières dans un bol d'eau chaude pendant 10 à 15 minutes. Pendant ce temps, beurrer le moule à kougelhopf. Au bout des 15 minutes, égoutter les amandes et placer une amande entière au fond de chaque rainure. Parsemer aussi si vous le souhaitez, des amandes effilées. Réserver le moule de côté.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">A la fin de la 1ère pousse, transvaser la pâte sur le plan de travail légèrement fariné puis la rabattre fermement à la main pour en chasser le gaz. Ramener à nouveau les bords de la pâte 3-4 fois vers le centre et rouler en boule. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Transvaser la boule de pâte dans le moule, couvrir d'un torchon et laisser pousser à nouveau 1 heure à température ambiante et à l'abri des courants d'air.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">A la fin de la 2ème pousse, poser un petit récipient dans le bas du four et préchauffer ce dernier à 180°C (th.6).</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">A l'aide d'un pinceau, humidifier la pâte et enfourner pendant 45 minutes à 180°C. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Démouler le kougelhopf dès la sortie du four, le poser sur une grille et le saupoudrer de sucre glace.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">A déguster tiède ou froid.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com0tag:blogger.com,1999:blog-7587936018125347407.post-68317512448596916782018-01-10T07:00:00.000-08:002018-06-03T07:29:46.555-07:00PÂTE BRISÉE SANS MATIÈRE GRASSE <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;">Il y a quelques jours, j'ai décidé de faire une quiche aux poireaux et au morbier. Vous avez sans doute vu l'article publié précédemment, <a href="http://agourmandises.blogspot.fr/2018/01/quiche-aux-poireaux-et-au-morbier.html" target="_blank">QUICHE AUX POIREAUX ET AU MORBIER</a> . </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Je n'ai plus l'habitude d'acheter ma pâte brisée, ou que très rarement, puisque sa fabrication est vraiment très simple et ne prend que peu de temps. Suffit il d'avoir les ingrédients nécessaires à sa préparation, chose que j'ai tout le temps. Mais il se peut que dans notre réfrigérateur, il nous manque du beurre. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Et bien, c'est pas grave! Cette recette de <span style="color: #666666;"><b>pâte brisée</b></span> est faite <span style="color: #666666;"><b>sans matière grasse</b></span>. Ce qui n'est pas mal puisque entre la crème de l'appareil à quiche et le fromage, on a notre dose en matières grasses saturées!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Je ne suis pas au régime mais je fais quand même attention à ma consommation de matières grasses mais aussi de sucres. J'ai donc décidé de me mettre à la recherche d'une pâte sans matières grasses et de nombreuses recettes sont présentes sur la toile d'internet.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">J'ai donc réalisé cette pâte sans matières grasses, sans difficulté particulière, et elle ne m'a pas déçu, facile et rapide à faire, pas besoin de repos au frais, facile à étaler. Après cuisson, elle est un peu plus dure qu'une pâte classique mais très bonne. Pour ma part, recette adoptée!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Alors, je suis sûre que vous avez hâte de voir la recette maintenant!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><b>Pour une pâte permettant de foncer un moule à tarte de 28 cm</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><b>220 g de farine</b></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><b>1 oeuf</b></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><b>1 yaourt nature</b></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><b>1 pincée de sel</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Dans le bol du robot, y mettre tous les ingrédients et pétrir à vitesse moyenne jusqu'à ce que la pâte se décolle de la paroi du bol. Si la pâte vous semble un peu humide, n'hésitez pas à rajouter un peu de farine. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Former une boule et sur un plan de travail fariné, étalez votre pâte de la taille de votre moule à tarte à l'aide d'un rouleau à pâtisserie.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Beurrer votre moule à tarte afin que celle ci puisse tenir dans le moule. Y déposer votre pâte étalée et piquez la à l'aide d'une fourchette.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Votre fond de pâte est prêt à être garni.</span></div>
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Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com0tag:blogger.com,1999:blog-7587936018125347407.post-21942659971988167992018-01-08T03:20:00.000-08:002018-06-03T07:29:30.415-07:00QUICHE AUX POIREAUX ET AU MORBIER <div style="background-color: white; box-sizing: border-box; color: #444444; font-family: Lato, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 13.296px; letter-spacing: 0.4px; margin-bottom: 10px; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;">Pour cette 1ère recette de l'année, je vous propose une recette simple de <b style="color: #666666;">Quiche maison aux poireaux et au morbier. </b>Si vous êtes comme moi une fada du fromage, vous allez adorer cette quiche! Idéal pour le repas du soir accompagné d'une salade verte.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mais savez vous comment est né le morbier? Moi je ne savais pas jusqu'à ce que je fasse quelques recherches sur le net.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Il nous vient de Franche Comté. Il est fabriqué à partir de lait cru de vache qui était destiné à la fabrication du Comté. Les paysans livrés leur lait à la fruitière du village mais à cause du climat rude qui contrariez leur déplacement, ils durent fabriquer leur propre fromage.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Après la traite du soir, il fabriquait le fromage avec le lait obtenu. Ils conservèrent alors ce fromage en étalant un peu de suie récupérée sur le chaudron et le lendemain, après une autre traite, il fabriquait un autre fromage qu'il déposait sur celui de la veille. Ce qui a donné naissance à un délicieux fromage à la raie cendrée. De nos jours, cette raie cendrée est obtenue avec du charbon végétal qui n'a aucune incidence sur le goût du fromage.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ce fromage, fabriqué dans le Doubs et le Jura, est un fromage qui a été reconnu AOC depuis 2000 puis AOP depuis 2002.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://www.fromage-morbier.com/" target="_blank">source le site du Morbier</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifPjwfAj4r-Qv2-HbuJlDxaSRTG3RWIL6cnkrCDtMV7iyvtuz14OORb6Ige2R84p815YqpnIg2BOI76IQaHYWfgx24ELjEmBn9LI42YnpJ8G3Mwx4oAtjNYNYAMycPpQDeeNZ856Xa0iQa/s1600/IMG_8213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifPjwfAj4r-Qv2-HbuJlDxaSRTG3RWIL6cnkrCDtMV7iyvtuz14OORb6Ige2R84p815YqpnIg2BOI76IQaHYWfgx24ELjEmBn9LI42YnpJ8G3Mwx4oAtjNYNYAMycPpQDeeNZ856Xa0iQa/s320/IMG_8213.JPG" width="239" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Après ce petit aparté, je vous laisse avec les ingrédients et la recette. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><b>1 pâte à tarte brisée maison ou du commerce</b></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><b>300g de Morbier en lamelles fines</b></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><b>800 à 900 g de poireaux</b></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><b>3 oeufs</b></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><b>300 ml de crème fraîche </b></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><b>1 noix de margarine ou de beurre</b></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><b>muscade</b></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><b>sel et poivre</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwpm3ZFKDQ1PlxPhHlZS4K0dC2AgMFJng0XRakygNc05dpDjsQGpEUbwJtHmPVbRSiHcf02F1NGnzlB-FAjpPlYdtHjYSL3FT8z0iWBIIifGm1VnXLMMpGSWp9CPAVtIz93rvZoUXoOCpk/s1600/IMG_8212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwpm3ZFKDQ1PlxPhHlZS4K0dC2AgMFJng0XRakygNc05dpDjsQGpEUbwJtHmPVbRSiHcf02F1NGnzlB-FAjpPlYdtHjYSL3FT8z0iWBIIifGm1VnXLMMpGSWp9CPAVtIz93rvZoUXoOCpk/s320/IMG_8212.JPG" width="239" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Placer le morbier 15 à 20 minutes au congélateur pour faciliter la découpe en tranches fines.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-tyV9O60Cih1N9bR1tRWw0cbOQ4NVZ5AVasro_NMBXJTYcE_affRE-GvItq9-VfiFI9vDj5vkTTskz4Fuu57L1Iz_VQc3pK-OPD07H7155I6KTAkWrYX4t_Qvuuhy1AsbdvF58I_4iYcu/s1600/IMG_8215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="698" data-original-width="931" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-tyV9O60Cih1N9bR1tRWw0cbOQ4NVZ5AVasro_NMBXJTYcE_affRE-GvItq9-VfiFI9vDj5vkTTskz4Fuu57L1Iz_VQc3pK-OPD07H7155I6KTAkWrYX4t_Qvuuhy1AsbdvF58I_4iYcu/s320/IMG_8215.JPG" width="320" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Préparer les poireaux en éliminant le vert foncé (le réserver pour d'éventuel soupe). Les laver et les couper en rondelles.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Dorez-les dans le beurre ou la margarine jusqu'à ce que les poireaux deviennent tendres. Réservez-les.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Dans un bol, cassez les œufs et fouettez les avec la crème, salez, poivrez et assaisonner de noix de muscade.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Tapisser un moule à tarte beurré ou recouvert de papier sulfurisé de pâte à tarte et piquez le fond avec une fourchette.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rFesFMXmIZ8vckpBmE5I0uABFDIodzB-BL5oN-DQW9TGlVlV9LyjV4HgiltNmOOto_bS04FPgVj1F9CvOorAAKkH-otNAnHT-ZqTWY54bzeyeS1G_G3TFxv-OhPDZm8uXmUF3OY_frOS/s1600/IMG_8210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rFesFMXmIZ8vckpBmE5I0uABFDIodzB-BL5oN-DQW9TGlVlV9LyjV4HgiltNmOOto_bS04FPgVj1F9CvOorAAKkH-otNAnHT-ZqTWY54bzeyeS1G_G3TFxv-OhPDZm8uXmUF3OY_frOS/s320/IMG_8210.JPG" width="239" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Parsemer le fond de tarte avec les lamelles de morbier les moins belles et réserver les autres pour le dessus. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE819N3bzcqm7wCV0wzzE1NjIceh3pUPOXDhQel9-F2OtPV2_RN1lTIq7O80NgKOQRH2I05TwtSIHKdT8w_O6rkpaUQ38HxyJFU3rMuCxcQLPWAJM-PE9h9tJ4oVTCUd84uadtzT2x6b_d/s1600/IMG_8216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1241" data-original-width="931" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE819N3bzcqm7wCV0wzzE1NjIceh3pUPOXDhQel9-F2OtPV2_RN1lTIq7O80NgKOQRH2I05TwtSIHKdT8w_O6rkpaUQ38HxyJFU3rMuCxcQLPWAJM-PE9h9tJ4oVTCUd84uadtzT2x6b_d/s320/IMG_8216.JPG" width="240" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Recouvrir avec les poireaux cuits et verser l’appareil aux œufs dessus.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_RHezfgOcNnNLr0Vepe7lXBYea3kUra_vJlYX0wwCFaZe_2wzgZUF8lwH93MehX_6kxTfqKCrFz7wocL3yj0qIdSJn6vez5-sO6ncejuwVDgc0BdC5J-tFD7EY6AExIAzMpd9tFPReff/s1600/IMG_8217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1241" data-original-width="931" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_RHezfgOcNnNLr0Vepe7lXBYea3kUra_vJlYX0wwCFaZe_2wzgZUF8lwH93MehX_6kxTfqKCrFz7wocL3yj0qIdSJn6vez5-sO6ncejuwVDgc0BdC5J-tFD7EY6AExIAzMpd9tFPReff/s320/IMG_8217.JPG" width="240" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Recouvrir des lamelles de morbier restantes sur la surface de la quiche.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGftaHMAxAo34ovc-0RmeL6MeVdjLju8QBXKPMMQ03whP529sh5uIW2gIntlNHdmhRbNJFoBppvqwZEMRy3FNgN0CAQ1lVfdL58kRUL6pC89FMAJsSFgxTWiBhl1PCP13RlNe-YqWoPnhU/s1600/IMG_8221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGftaHMAxAo34ovc-0RmeL6MeVdjLju8QBXKPMMQ03whP529sh5uIW2gIntlNHdmhRbNJFoBppvqwZEMRy3FNgN0CAQ1lVfdL58kRUL6pC89FMAJsSFgxTWiBhl1PCP13RlNe-YqWoPnhU/s320/IMG_8221.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarlxvGJIdlsqwb8QwM5U3fJG_aogdeGdqoeBGDT7AZi_PTxaKQn4RDORJnJOWWcJCJT81VYbUpx7JpF0vZ_zV2YgpCCuOCh8pDH8LBIqy5AC8xSxN2Y2mycsMKtwPPee2nKgGEYpmFVt6/s1600/IMG_8223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarlxvGJIdlsqwb8QwM5U3fJG_aogdeGdqoeBGDT7AZi_PTxaKQn4RDORJnJOWWcJCJT81VYbUpx7JpF0vZ_zV2YgpCCuOCh8pDH8LBIqy5AC8xSxN2Y2mycsMKtwPPee2nKgGEYpmFVt6/s320/IMG_8223.JPG" width="239" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Faire cuire dans un four préchauffé à 180°C environ 35 minutes.</span></div>
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Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com0tag:blogger.com,1999:blog-7587936018125347407.post-62090068112275273172018-01-03T12:05:00.001-08:002018-01-03T12:05:22.589-08:00Récapitulatif de mes galettes des rois <div style="text-align: center;">
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<img alt="Résultat de recherche d'images pour "meilleurs voeux 2018"" src="https://t4.ftcdn.net/jpg/01/84/68/53/240_F_184685322_q58VowZ35Rfsy1gGT6IFffD7SWJyKFW0.jpg" /></div>
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<span style="background-color: white; color: #2b2b2b;"><span style="font-family: Georgia, Times New Roman, serif;">Tout d'abord, je tenais à vous présenter mes Meilleurs Voeux pour l'année 2018. Qu'elle soit riche en gourmandises, remplie de santé, d'amour, de bonheur et de partage, et que tous vos souhaits se réalisent. Prenons le meilleur de l'année 2017 et laissons le pire derrière nous pour entrer dans cette nouvelle année!</span></span></div>
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<img alt="Résultat de recherche d'images pour "galette des rois 2018"" src="http://www.cccouest.fr/sites/www.cccouest.fr/files/images%20GALETTE.png" /></div>
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<span style="background-color: white; color: #2b2b2b;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="background-color: white; color: #2b2b2b;"><span style="font-family: Georgia, Times New Roman, serif;">Pour clôturer les festivités des fêtes et débuter celles de la nouvelle année, je vous propose cet article regroupant mes recettes de galettes des rois en vue de célébrer l'Epiphanie.</span></span></div>
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<span style="background-color: white;"><span style="color: #2b2b2b; font-family: Georgia, Times New Roman, serif;">Cette année, l'Epiphanie sera le samedi 6 janvier 2018, mais il est de coutume que l'on déguste la galette des rois le premier dimanche de l'année, donc le 7 janvier. C'est pas encore maintenant que l'on fera attention à notre ligne!</span></span></div>
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<span style="background-color: white;"><span style="color: #2b2b2b; font-family: Georgia, Times New Roman, serif;">C'est un moment très attendu pour tous les gourmands et les enfants qui attendent impatiemment d'avoir la fève et d'être ainsi le roi ou la reine!</span></span></div>
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<span style="background-color: white;"><span style="color: #2b2b2b; font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="color: #2b2b2b; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">Et pour fêter l'Epiphanie dignement, rien de tel que de préparer sa galette soi même. Je vous liste donc toutes mes galettes des années précédentes avant de vous proposer celle de cette année!</span></span></div>
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<a href="https://agourmandises.blogspot.fr/2016/01/pate-feuilletee-inversee-de-m.html" target="_blank">Pâte feuilletée inversée de Christophe Felder</a></div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpgtGrE_ksMPne1T9Ji6S7Y9iu5TCajnfGJXFzDEtfnPmc-jbqVE-fBU7g1NpMHt7ByX7LUtOQIsj_pUeu5J8LOKTbJN03bvvQWi9zUQPJgPguB1tVXbIYxvrXALlGdfHAwoUl3GaioWk/s320/20160120_195028.jpg" /></div>
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<a href="https://agourmandises.blogspot.fr/2017/01/galette-des-rois-au-chocolat-et-au.html" target="_blank">Pâte feuilletée classique au chocolat</a></div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08L3csccLiWxlfkRUZXW0LjzTAf-IxfYqbSPwl0GHZHxCX20qkcix5qwFW4POyvpwZcMGF1fpdNixuO2L1bA2d6ztMiMFGEWgSGNnXBAc_CKyHxoUrpnw05ptLStoVjLlMY20pIVcEfQ/s320/16266193_1040033259476883_4347147734210159081_n.jpg" /></div>
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<a href="https://agourmandises.blogspot.fr/2017/01/des-galettes-des-rois-version-sucette.html" target="_blank">Pâte feuilletée rapide en 10 minutes</a></div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnt3cs1AKYn8I17qrXzxEgiq8kaFShaXy-n4i0K2AeEXCZ_6m-CbiD9Ir85ZT0RSQT8bKzG41wZgpKtDlHxt2k29qpl-2zuFctYL1bgKEbnDgduRby2EPdVcAtultC7i3aJYeOqpm_7CM/s320/16299113_1040033059476903_5734171103220925336_n.jpg" /></div>
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<a href="https://agourmandises.blogspot.fr/2016/01/mes-galettes-des-rois.html" target="_blank">Galette frangipane pistache/framboises/pralines roses</a></div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7fLu4WV0Sf9Q2-hPIJcmAhu1BWbMtTlPWcKwKOhvGL-jpU0gBMgS5Dvo8wJNeThN6J9aEPC7E6wyxlKfPGNSnvLPjFrzulM5aZYrWw5C1PwRg4jphVbffu_1mLXmraqwGMrqvbtcNkec/s320/20160121_000200.jpg" /></div>
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<a href="https://agourmandises.blogspot.fr/2016/01/mes-galettes-des-rois.html" target="_blank">Galette frangipane pépites de chocolat/oranges confites</a></div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSydUgeH54u8akSim183M_u6OueLMKWBS1aqFvzqgE-xzxp-XekkpDQww12DVQ_QjU0O4s5MuM31W9wicMio9DVf9-2haW4OV9wz4pRi-4U24LBzheBd9uCXZEkaINDc5uxHJqM7QH-qw/s320/20160121_000531.jpg" /></div>
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<a href="https://agourmandises.blogspot.fr/2017/01/galette-des-rois-au-chocolat-et-au.html" target="_blank">Galette au chocolat et au citron</a></div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRNdZlHj8tAR2D0H_Fj4K5aK8jCAp2IdgKLEu0bWP9bnBQF5GM3U1Llv1bGzp0qwGogQdOu2l11mhzuU4XHeJXGGcFgORBKk9_KITuKGUu25PC_DA2Nhq1x-DTeFYFKRglpNJQqrAzbx0/s320/16265671_1040031006143775_3325702846125176586_n.jpg" /></div>
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<a href="https://agourmandises.blogspot.fr/2017/01/des-galettes-des-rois-version-sucette.html" target="_blank">Galette des rois version sucette</a></div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-TxchAJhldGPJdTF7jr8syLU-WDeqFErV8BhL9KNOP-7OGhTBguIuuEEBMKoW8v_nlO7aUNEUoVrbmcIH3OHPsEtRi8XfIMr-o8G0sv9WrTaulpDpemQZP_uTVhOdr-KjYHfra-BgIr4/s320/16298877_1040031919477017_9208944789163744350_n.jpg" /></div>
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<a href="https://agourmandises.blogspot.fr/2017/01/galette-des-rois-pistache-griottes.html" target="_blank">Galette frangipane pistache/griottes</a></div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXS7BfsS9ZWjnt5Mh6LFlPcoPgUJ6CSTYTs8jKsrIM93ebMLdetrkWYiqSScGE-6kn0ukc2WKGtxI3Cgd-GMktk5U7cR8XLAFDMZ7hj6FdYG1VZcyTkxwXIrxClwnaeyd5mEjaQRZkAy8/s320/16002959_1040030722810470_7867564604357059101_n.jpg" /></div>
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<br />Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com0tag:blogger.com,1999:blog-7587936018125347407.post-70931864584217828672017-12-20T13:01:00.000-08:002017-12-20T13:01:47.053-08:00{ Calendrier de l'Avent # jour 15 } Dents de loup<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5y_BH9EnFAZrHiOiDekrC7781Ht1PpAlJQagXdcrvPEmHr4-VgOj4HC6TLnPawKaEuGUuaq3RCzGykyLIQAPdmm81P4kmqr6LcKMTEfU5FoLckuqdnVv4Pk5pcfIb1Avtgzn8xBR80vFH/s1600/image+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5y_BH9EnFAZrHiOiDekrC7781Ht1PpAlJQagXdcrvPEmHr4-VgOj4HC6TLnPawKaEuGUuaq3RCzGykyLIQAPdmm81P4kmqr6LcKMTEfU5FoLckuqdnVv4Pk5pcfIb1Avtgzn8xBR80vFH/s320/image+7.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv37R9vYvT2Pw5Zv_ToW3aaDN-pfrz85WFCk4c158HGiXkFp9wWxXug13MfsBDq8TMja_RbVahMvu6WZtxCvfq2XzjWvEG8nX6OuU32ov3xbRZkHHM4-I_YYYCE8XUjIj_qczu2yuhN64h/s1600/image+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv37R9vYvT2Pw5Zv_ToW3aaDN-pfrz85WFCk4c158HGiXkFp9wWxXug13MfsBDq8TMja_RbVahMvu6WZtxCvfq2XzjWvEG8nX6OuU32ov3xbRZkHHM4-I_YYYCE8XUjIj_qczu2yuhN64h/s320/image+8.jpg" width="240" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Derrière la </span><b style="font-family: georgia, "times new roman", serif;"><span style="color: #cc0000;">15ème fenêtre du calendrier de l'Avent,</span></b><span style="font-family: "georgia" , "times new roman" , serif;"> on découvre une nouvelle recette de bredeles, des</span><span style="font-family: "georgia" , "times new roman" , serif;"> dents de loup</span><span style="font-family: "georgia" , "times new roman" , serif;">.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ces biscuits, on les obtient grâce à un moule en forme de plis triangulaires qui nous permet d'obtenir de jolies formes allongées ressemblant à des dents.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Une autre idée de bredeles que j'aime beaucoup et que vous pouvez aromatisés à la vanille ou au citron par exemple!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Cette recette m'a été offerte lors d'achat de farine du Moulin de Hurtigheim, sur le stand qu'ils ont au marché de Noël de Strasbourg. J'aime beaucoup utiliser leur farine qui a vraiment d'excellente qualité! en plus, c'est un produit local alors que demander de mieux!</span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVMzLgZmkWCGFaLM3zi8P8EAsaI-o3EI6L1mhTKJBE8kk2T7hNz8x_O14ZnfshMo6j4_3UipqfTHQWoMl_eky2kfwDsqeOGXuxiSv01IUf2pmJuKGPT7WkzS2xttrDDtsdBAxigs2sh6Nt/s1600/IMG_7716+%25281%2529.JPG" imageanchor="1" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVMzLgZmkWCGFaLM3zi8P8EAsaI-o3EI6L1mhTKJBE8kk2T7hNz8x_O14ZnfshMo6j4_3UipqfTHQWoMl_eky2kfwDsqeOGXuxiSv01IUf2pmJuKGPT7WkzS2xttrDDtsdBAxigs2sh6Nt/s320/IMG_7716+%25281%2529.JPG" width="239" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">🎄 350 g farine </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">🎄 250 g de sucre semoule</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">🎄250 g beurre ramolli</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13;"> 🎄 3 </span><span style="color: #274e13;">œufs </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13;">🎄vanille en poudre ou 1 sachet de sucre vanillé</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13;">🎄 1 sachet levure chimique</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13;">Battre le beurre ramolli avec le sucre et la vanille.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13;">Incoporer les oeufs un à un tout en mélangeant entre chaque ajout.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13;">Ajouter ensuite la farine avec la levure et bien mélanger pour obtenir une pâte homogène.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13;">A l'aide de 2 petites cuillères, déposer des petits tas sur la tôle à dents de loup beurrée.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UVezcVihDi9y93m4qv4yguMq4UmKR-K4nl4BwMIRObsWOznhXVkSNtagt0Vv24DwfkXYBfr8esASCTjn_nTBvDXCmJTXrgdEtm1EB_zpnV8Fedc0cTjAGbfaxgr-sTVhM74bNQKbihe2/s1600/20161211_120048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UVezcVihDi9y93m4qv4yguMq4UmKR-K4nl4BwMIRObsWOznhXVkSNtagt0Vv24DwfkXYBfr8esASCTjn_nTBvDXCmJTXrgdEtm1EB_zpnV8Fedc0cTjAGbfaxgr-sTVhM74bNQKbihe2/s320/20161211_120048.jpg" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmo0O5tx90ep0SJdKqiGsJrFJMviPq052v8fPna8I_DSeH4pHUBgJ_NB1WjzlDviddGSlCVxOCa8CaH0pceTgIni_9iQcVR5Ui46aJNG1egiaHIKpJVQkQA8tECjp1bogHEoMTzQeGuAV/s1600/20161211_120101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmo0O5tx90ep0SJdKqiGsJrFJMviPq052v8fPna8I_DSeH4pHUBgJ_NB1WjzlDviddGSlCVxOCa8CaH0pceTgIni_9iQcVR5Ui46aJNG1egiaHIKpJVQkQA8tECjp1bogHEoMTzQeGuAV/s320/20161211_120101.jpg" width="180" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13;">Faire cuire 8 à 12 minutes selon la couleur souhaitée.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5w9QwLwT-4F4kiX3vjdTrnah3iM1NsKnKzKCaoVgP62LIy-a2AyUoKrsUJG2iYpTMx2J6ACNb5aOC1D2JjLgHVLJylalvFstaU34wiKrBJWunX0KSJGlm9SPnvc_LN3MEhmmczZfVmWB/s1600/20161211_134841.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5w9QwLwT-4F4kiX3vjdTrnah3iM1NsKnKzKCaoVgP62LIy-a2AyUoKrsUJG2iYpTMx2J6ACNb5aOC1D2JjLgHVLJylalvFstaU34wiKrBJWunX0KSJGlm9SPnvc_LN3MEhmmczZfVmWB/s320/20161211_134841.jpg" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmw2KkE3v7yN8FRItJLpGrxbAwrxkJgPKpyunweqOiQuyVhMP-flEEboDcSggsxttZzCkzJ8EEBOTpwe2xIThkGAxTOBZSgfjZnjYKcZwkZHkOpmA1NBQRJXdcrNgfeTH34NfIeNJ5oS8/s1600/20161211_134848.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmw2KkE3v7yN8FRItJLpGrxbAwrxkJgPKpyunweqOiQuyVhMP-flEEboDcSggsxttZzCkzJ8EEBOTpwe2xIThkGAxTOBZSgfjZnjYKcZwkZHkOpmA1NBQRJXdcrNgfeTH34NfIeNJ5oS8/s320/20161211_134848.jpg" width="180" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13;">Laisser les refroidir avant de les conserver dans une boîte métallique.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JvwR_SCCV0fM4XoWg1ADkoYN54x3v1u1rSbAZBxyhHS4u6dbnlugJuaJFZ4OIS7xRZO6-zVGvbVp26dE5aJZS8mvdOWyD-akuELGPn2aib7jBWWZBGRsiAmBsEBFiWV_zp8yugsktFuL/s1600/20161212_162731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JvwR_SCCV0fM4XoWg1ADkoYN54x3v1u1rSbAZBxyhHS4u6dbnlugJuaJFZ4OIS7xRZO6-zVGvbVp26dE5aJZS8mvdOWyD-akuELGPn2aib7jBWWZBGRsiAmBsEBFiWV_zp8yugsktFuL/s320/20161212_162731.jpg" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNSBmDQGxcvto-WnWo-EJWejc6ptTydK_s_6H-ES_8lp9F_958qi_kCchvtNm2rjISVjNUat89O87N-rqo35X4_49JbE3rgvcAV9v-P-rue-LSwAPoktPD43i_X74eYQglWvQGlmDI3FgJ/s1600/20161212_162739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNSBmDQGxcvto-WnWo-EJWejc6ptTydK_s_6H-ES_8lp9F_958qi_kCchvtNm2rjISVjNUat89O87N-rqo35X4_49JbE3rgvcAV9v-P-rue-LSwAPoktPD43i_X74eYQglWvQGlmDI3FgJ/s320/20161212_162739.jpg" width="180" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5yKqAvBbsm8lxDYLgz-0ANOY47YXk4b0ByCp4-F6kML-hGTWFgLkaZ_kyWo7IZAfm0YICTMqK6Y68C5WdwnKGYjK-Pl3iah3Hfr5aIkwYTCDoQmiuVCFq56S7qk4oyEzpP3kOV00pFaAV/s1600/20161212_162756.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5yKqAvBbsm8lxDYLgz-0ANOY47YXk4b0ByCp4-F6kML-hGTWFgLkaZ_kyWo7IZAfm0YICTMqK6Y68C5WdwnKGYjK-Pl3iah3Hfr5aIkwYTCDoQmiuVCFq56S7qk4oyEzpP3kOV00pFaAV/s320/20161212_162756.jpg" width="180" /></a></div>
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<b style="color: #cc0000;"><span style="font-family: "georgia" , "times new roman" , serif;">✽✽✽✽✽✽✽✽✽</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoHbehcXsD6NjDT5mPZhu9N2lMBo8k8bB4oSoo0eWVCrjMjI9mnt9GDk427T-rLTVV9ZcnVWZ54vzYZJvCAkPCKRIyAEU0jW70BiaQS3A6INRwRyUtxx6cM_3uWRyynTzjNKNhshSk0wrB/s1600/20161010_124625.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoHbehcXsD6NjDT5mPZhu9N2lMBo8k8bB4oSoo0eWVCrjMjI9mnt9GDk427T-rLTVV9ZcnVWZ54vzYZJvCAkPCKRIyAEU0jW70BiaQS3A6INRwRyUtxx6cM_3uWRyynTzjNKNhshSk0wrB/s320/20161010_124625.jpg" width="180" /></a></div>
Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com0tag:blogger.com,1999:blog-7587936018125347407.post-35088714702368216932017-12-14T07:00:00.000-08:002017-12-22T12:17:07.211-08:00{ Calendrier de l'Avent # jour 14 } Brunslis<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgBaQqrZ683kPodER1v3ekgt3SMpFhqVjnuObmDM_Q-kk73t1r8JKrasFt9c09IId0MdCaGiREN1C2xYbgxJpTyq1CQJ24V5C4DtdQ0o_q3SknLuATi-k4z_foFXa54Xt_awrPnpjcmJU/s1600/16299225_1040038176143058_3220081261466094960_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgBaQqrZ683kPodER1v3ekgt3SMpFhqVjnuObmDM_Q-kk73t1r8JKrasFt9c09IId0MdCaGiREN1C2xYbgxJpTyq1CQJ24V5C4DtdQ0o_q3SknLuATi-k4z_foFXa54Xt_awrPnpjcmJU/s320/16299225_1040038176143058_3220081261466094960_n.jpg" width="240" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ouvrons la <b><span style="color: #cc0000;">14ème fenêtre du calendrier de l'Avent</span></b>. Et on découvre de nouveau une nouvelle recette de bredele, des <span style="color: #cc0000;"><b>brunslis</b></span>.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Une autre idée de bredeles que j'aime beaucoup. Dès qu'il y a de la cannelle, je dois dire que je craque. En plus ceux là ressemble étrangement aux étoiles à la cannelle, croustillant à l'extérieur et moelleux à l'intérieur, de quoi en être addict. D'ailleurs, je les réalise tous les ans!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">🎄250 g de poudre d'amandes </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">🎄 250 g de sucre glace </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">🎄40 g de cacao en poudre non sucré </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13;"> 🎄</span><span style="color: #274e13;">75 g de blancs d’œufs </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13;">🎄1/2 cc de cannelle </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13;">🎄sucre semoule</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Dans le bol du pétrin, mélanger tous les ingrédients sauf le sucre semoule. Former une boule et l'enveloppez de papier film. Laisser reposer au frais pendant 2 à 3 heures ou vous pouvez la faire la veille et la laisser toute la nuit au frais.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyWkgxQ54SKOHzldhwtcHJ8bZs3hp-JoRPcnxmSz1SelO2MprYwsWEegxfFUDx0TWozO9xzr__Z-4UX43Em56-ZUbGwE04mZWiWMBkqYXTJErdWB-rcslAW7PV6iNldLgD-9jWLFFapVd1/s1600/20161211_141018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyWkgxQ54SKOHzldhwtcHJ8bZs3hp-JoRPcnxmSz1SelO2MprYwsWEegxfFUDx0TWozO9xzr__Z-4UX43Em56-ZUbGwE04mZWiWMBkqYXTJErdWB-rcslAW7PV6iNldLgD-9jWLFFapVd1/s200/20161211_141018.jpg" width="112" /></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Préchauffer le four à 230°C.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Une fois que la boule de pâte est ferme, saupoudrer le plan de travail de sucre semoule et étaler la pâte sur une épaisseur de 1 cm.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MIjT29JLqZL70uwMkszx6L72ryhT4nPH97RDGl5Iz3bHepvnk5THXi6nZZrawfy7OqUZBNlvt4lYC38Rvlo8NCuN-tETK3_hat3WfCconoPiVtVhauEYaH3kJu0wplqgcX3fjvZVJDZ8/s1600/20161211_141427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MIjT29JLqZL70uwMkszx6L72ryhT4nPH97RDGl5Iz3bHepvnk5THXi6nZZrawfy7OqUZBNlvt4lYC38Rvlo8NCuN-tETK3_hat3WfCconoPiVtVhauEYaH3kJu0wplqgcX3fjvZVJDZ8/s200/20161211_141427.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzys80S9hz5WZxdVYqXYwpn1XnaEKpN4YRbwND-_po9tkb3koqGN3ODn_hJwpmHNG5xO-ceUuL1k_tHDJRPF5nAOsXd9tuxTaQIxCGDfKmKPlBHE0AG_JMywReALj36tzLzuwWi62s5PY/s1600/20161211_141456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzys80S9hz5WZxdVYqXYwpn1XnaEKpN4YRbwND-_po9tkb3koqGN3ODn_hJwpmHNG5xO-ceUuL1k_tHDJRPF5nAOsXd9tuxTaQIxCGDfKmKPlBHE0AG_JMywReALj36tzLzuwWi62s5PY/s200/20161211_141456.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZH7h9eI8pVHYDxx25vQRL8Hm04r4sPdCZPSRLL11g5yd42cXAQ22dc3au2Ffvwf8H-sxZwRw3i0YNRFozafRP0Et_aYzzQXDnp_puiMi8YCkOArTijZfW6jHrovKw1b2spRfZ7snccuHH/s1600/20161211_145534.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZH7h9eI8pVHYDxx25vQRL8Hm04r4sPdCZPSRLL11g5yd42cXAQ22dc3au2Ffvwf8H-sxZwRw3i0YNRFozafRP0Et_aYzzQXDnp_puiMi8YCkOArTijZfW6jHrovKw1b2spRfZ7snccuHH/s200/20161211_145534.jpg" width="112" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Découper les brunsli à l'aide d'emporte pièce, les saupoudrer de sucre semoule et les déposer sur une plaque à pâtisserie recouverte de papier sulfurisé. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjR21yvCcUSJuNsfvKnj5riWcVqKhS5rnEoFZwnBf_kS34P9FPfLaQqw9HYE7v1Re_RGmzWGv6mZ4ho-fQRgtfZyFXQ0B_f0cc8vQz_3Hrfmm49hM1kPcQIiRbJ2x5R1OEGGeeS01tznCo/s1600/20161211_145542.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjR21yvCcUSJuNsfvKnj5riWcVqKhS5rnEoFZwnBf_kS34P9FPfLaQqw9HYE7v1Re_RGmzWGv6mZ4ho-fQRgtfZyFXQ0B_f0cc8vQz_3Hrfmm49hM1kPcQIiRbJ2x5R1OEGGeeS01tznCo/s200/20161211_145542.jpg" width="112" /></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Cuire 2 à 3 minutes. Faites attention à ne pas les cuire trop longtemps, ils doivent rester bien moelleux. Ils n'ont pas l'air cuit en sortie de cuisson mais ils vont durcir un peu en refroidissant. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Les laisser totalement refroidir avant de les conserver dans une boîte métallique.</span></div>
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<b style="color: #cc0000;"><span style="font-family: "georgia" , "times new roman" , serif;">✽✽✽✽✽✽✽✽✽</span></b></div>
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Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com0tag:blogger.com,1999:blog-7587936018125347407.post-62948371191815173742017-12-13T07:00:00.000-08:002017-12-13T07:00:33.123-08:00{ Calendrier de l'Avent # jour 13 } Zimsternes ou étoiles à la cannelle<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4Uu0q-5nbpbxovMOOhsqLTIlRlnaWKc2kRvmSLnP44Cdox0Q4_CPUXyR-hsuzvcXD91XTsGrzxpw7JQwy1kyywdN3uxrlssDSsnDb641KFTw7sELso71cVQiKnUVIT_sgYC73ZiDUr-e/s1600/image+5.jpg" imageanchor="1" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4Uu0q-5nbpbxovMOOhsqLTIlRlnaWKc2kRvmSLnP44Cdox0Q4_CPUXyR-hsuzvcXD91XTsGrzxpw7JQwy1kyywdN3uxrlssDSsnDb641KFTw7sELso71cVQiKnUVIT_sgYC73ZiDUr-e/s320/image+5.jpg" width="240" /></a></span></span></div>
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Aujourd'hui, on ouvre la case du <span style="color: #cc0000;"><b>13ème jour du calendrier de l'Avent</b></span>. C'est une nuée d'étoiles à la cannelle, des <span style="color: #cc0000;"><b>zimsternes</b><u> </u></span>que l'on découvre.</div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Encore une autre idée de bredeles que j'adore. Dès qu'il y a de la cannelle, je dois dire que je craque. Ces étoiles à la cannelle font partie de mes bredeles préférés. D'ailleurs, je les réalise tous les ans!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mais attention à la cuisson, sinon ils vont être immangeable!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">🎄400 g de poudre d'amandes </span></span><br />
<span style="color: #274e13; font-family: georgia, "times new roman", serif;">🎄</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> 20 g de farine </span><br />
<span style="color: #274e13; font-family: georgia, "times new roman", serif;">🎄</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> 120 g de sucre poudre </span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> </span><span style="color: #274e13; font-family: georgia, "times new roman", serif;">🎄</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">200 g de sucre glace </span><br />
<span style="color: #274e13; font-family: georgia, "times new roman", serif;">🎄</span><span style="color: #274e13; font-family: georgia, "times new roman", serif;">6 cc de cannelle en poudre</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> </span><br />
<span style="color: #274e13; font-family: georgia, "times new roman", serif;">🎄</span><span style="color: #274e13; font-family: georgia, "times new roman", serif;"> 4</span><span style="color: #274e13; font-family: georgia, "times new roman", serif;"> blancs d’œufs </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13;"><u>Glaçage</u> : 300 g de sucre glace – 2 blancs d’œufs montés en neige </span><span style="color: #274e13;">– </span><span style="color: #274e13;">1 cc d'extrait de vanille liquide ou de jus de citron</span></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">Dans le bol du pétrin, mélanger la poudre d'amandes, les sucres, la cannelle et la farine.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter les blancs d’œufs au mélange de poudre et à l'aide de la feuille à pâtisserie, mélanger jusqu'à obtenir une pâte homogène et ferme. Former une boule.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj36A1pZgXzNFrru63EHN3gVmL3XOvJlc03aFELx5S1pOsWY6tN-invlhMXeccZOta-atMbuYv32ji7YaMVnJRqSr7HEgCAPHc6rkdcp2SfJubVh7vg4mJrZ6xNeVlI6w1H08lOMqqQDkNx/s1600/20161211_124422.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj36A1pZgXzNFrru63EHN3gVmL3XOvJlc03aFELx5S1pOsWY6tN-invlhMXeccZOta-atMbuYv32ji7YaMVnJRqSr7HEgCAPHc6rkdcp2SfJubVh7vg4mJrZ6xNeVlI6w1H08lOMqqQDkNx/s200/20161211_124422.jpg" width="112" /></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">Fariner le plan de travail et étaler la pâte sur une épaisseur de 1,5 cm.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNnBPTZPepV5nxs7Q0JVE33TpZJaKTlZrTraiZW4nJi0VnAXQf9PL0cXt4vJNr8OmrmAdGN8Xyg0qlfCN0qLTB4no3sRKFokUCePjFEalzvpOxLldTO5YlzQ0zqBzpu0lSxhnQEqmLvFrZ/s1600/20161211_125230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNnBPTZPepV5nxs7Q0JVE33TpZJaKTlZrTraiZW4nJi0VnAXQf9PL0cXt4vJNr8OmrmAdGN8Xyg0qlfCN0qLTB4no3sRKFokUCePjFEalzvpOxLldTO5YlzQ0zqBzpu0lSxhnQEqmLvFrZ/s200/20161211_125230.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQSnYSi1zOadwDqONgJenKItNeiTAfb4MQly9qGNZiXriF9l3xB_U9CXcLyxaf1Np6yj3IpsYw90GnJ85lGIM68MfnTi5c8JD_yeQrpZ37KbCzp7E_1-ES0pu3fsQBm8UYvFByjtNiDYI/s1600/20161211_125235.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQSnYSi1zOadwDqONgJenKItNeiTAfb4MQly9qGNZiXriF9l3xB_U9CXcLyxaf1Np6yj3IpsYw90GnJ85lGIM68MfnTi5c8JD_yeQrpZ37KbCzp7E_1-ES0pu3fsQBm8UYvFByjtNiDYI/s200/20161211_125235.jpg" width="112" /></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">A l'aide d'un emporte pièces en forme d'étoile, découper des formes et les poser sur une plaque recouverte de papier sulfurisé ou d'une toile en silicone.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL7NwgspOuDT1maUowIdgTFSpDZirtweAaGkYifP02_-DST9Atxgqk0Sa4LwdJofJb5B8BLRIk30P5i2mjtqDBl4dVX8p08K8Wg_R4siGxGtYzeJjDlu9YUgSr88ojE2DYItGVOPw4xVFY/s1600/20161211_135323.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL7NwgspOuDT1maUowIdgTFSpDZirtweAaGkYifP02_-DST9Atxgqk0Sa4LwdJofJb5B8BLRIk30P5i2mjtqDBl4dVX8p08K8Wg_R4siGxGtYzeJjDlu9YUgSr88ojE2DYItGVOPw4xVFY/s200/20161211_135323.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3XkF4UaQr36AgBvqBTHQVDlCTbBD1soqmQbhL96sEsaG6i_r9acT_NgxYbZKbex8ohwf5n7VBXxX3QCz3SXPlc_LOFAxUFSkW1IpPduzPhV6smTv_0HUW3J89N0X8aGSPWC14Jjuv_wFh/s1600/20161211_135311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3XkF4UaQr36AgBvqBTHQVDlCTbBD1soqmQbhL96sEsaG6i_r9acT_NgxYbZKbex8ohwf5n7VBXxX3QCz3SXPlc_LOFAxUFSkW1IpPduzPhV6smTv_0HUW3J89N0X8aGSPWC14Jjuv_wFh/s200/20161211_135311.jpg" width="112" /></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">Préchauffer le four à 150°C.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Enfourner les étoiles pendant 7 minutes environ. Sortez les du four, elles n'auront pas l'air bien cuite mais elles vont durcir légèrement en refroidissant. Laisser les totalement refroidir avant de les ranger dans une boîte hermétique si vous ne les glacer pas ou avant de les glacer.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Préparer votre glaçage : battre les œufs en neige et incorporer délicatement le sucre glace et l'extrait de vanille ou le citron. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Une fois que les étoiles sont bien refroidies, étaler le glaçage et laissez les sécher une nuit à température ambiante.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-sKo_HOVziBs33lopfn-LPPoPl0DYvTCUT6edJyTV-EezXwO1zWasCtuT_klVieefOgbmaxjvA84yRsIrARi2hZTXvI9_WlI6iyTCsxMDRdftrk76Vf_w4_MH8GIL5V2hnee-oE0IU13/s1600/20161212_162329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-sKo_HOVziBs33lopfn-LPPoPl0DYvTCUT6edJyTV-EezXwO1zWasCtuT_klVieefOgbmaxjvA84yRsIrARi2hZTXvI9_WlI6iyTCsxMDRdftrk76Vf_w4_MH8GIL5V2hnee-oE0IU13/s320/20161212_162329.jpg" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyKXMA0PtbdW4qs7s0xgL5zSKEIfcbpYSnWg3Si4xRPreExo8RWPXYFnUnuW_NbqCc151YnG8xbvytohpbDTnFYatR-oB-Rd8oUHteNvU2r3LCQYNqMj5G1ByofQsPBS2iq5n16uIpRJtc/s1600/20161212_162354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyKXMA0PtbdW4qs7s0xgL5zSKEIfcbpYSnWg3Si4xRPreExo8RWPXYFnUnuW_NbqCc151YnG8xbvytohpbDTnFYatR-oB-Rd8oUHteNvU2r3LCQYNqMj5G1ByofQsPBS2iq5n16uIpRJtc/s320/20161212_162354.jpg" width="180" /></a></div>
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<b style="color: #cc0000;"><span style="font-family: "georgia" , "times new roman" , serif;">✽✽✽✽✽✽✽✽✽</span></b></div>
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Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com0tag:blogger.com,1999:blog-7587936018125347407.post-57570569569840966012017-12-12T07:00:00.000-08:002017-12-12T07:00:29.579-08:00{ Calendrier de l'Avent # jour 12 } Sablés aux noix<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHErafvQLJBUT0vQMQ5zDjVxb7x001Ek3y9XhFfE3gYgn10jKBakJViPr5i8lD1uux_IADn3OdWazwlwoSWEnUWIcQN_Hv-oojnh74fqAUfP-IIyx-9fG7g273oA_43yF6lgA6cshmJz9E/s1600/16298379_1040037666143109_1603536815690258374_n.jpg" imageanchor="1" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHErafvQLJBUT0vQMQ5zDjVxb7x001Ek3y9XhFfE3gYgn10jKBakJViPr5i8lD1uux_IADn3OdWazwlwoSWEnUWIcQN_Hv-oojnh74fqAUfP-IIyx-9fG7g273oA_43yF6lgA6cshmJz9E/s320/16298379_1040037666143109_1603536815690258374_n.jpg" width="240" /></a></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pour ce </span><span style="font-family: georgia, "times new roman", serif;"><b style="color: #cc0000;">12ème jour du calendrier de l'Avent,</b></span><span style="font-family: georgia, "times new roman", serif;"> je reste dans ma série bredele avec ces délicieux sablés aux noix.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ces sablés aux noix font également partis de l'assortiment de bredeles qui compose mes sachets. Je ne l'ai fait pas chaque année mais je les apprécie tout de même autant que les autres (bon peut être pas autant parce qu'il y en a qui sont dans mon top des bredeles!).</span></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">🎄250 g de farine </span><br />
<span style="color: #274e13; font-family: georgia, "times new roman", serif;">🎄</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">125 g de beurre mou </span><br />
<span style="color: #274e13; font-family: georgia, "times new roman", serif;">🎄</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">125 g de sucre en poudre </span><br />
<span style="color: #274e13; font-family: georgia, "times new roman", serif;">🎄</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">1 œuf + 1 pour la dorure </span><br />
<span style="color: #274e13; font-family: georgia, "times new roman", serif;">🎄</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> 3 g de levure chimique </span><br />
<span style="color: #274e13; font-family: georgia, "times new roman", serif;">🎄</span><span style="color: #274e13; font-family: georgia, "times new roman", serif;">100 g de noix hachées + des brisures de noix ou des noix entières</span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"></span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> </span><span style="font-family: "georgia" , "times new roman" , serif;">Dans le bol du pétrin, y mettre tous les ingrédients sauf l'oeuf pour la dorure et les noix réservées pour la décoration.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Mélanger à l'aide de la feuille jusqu'à obtention d'une pâte homogène.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Formez une boule et enveloppez la dans du film alimentaire. La réserver au frais pendant 1 heure ou toute une nuit si vous la réaliser la veille comme moi.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_oiO1H8mjC96SoHiBHL-Nf0nisCbSpuMxpDw2wkHRw5V3ogTtZAZdHzvl_2w5MBoNq9tWz_lY9utnrr7zKDDNgYL7PxAF88t7hD4WT4sI11zkbgdysMDfoP_w5MDzz7RqDcBNKp3J-gwH/s1600/20161204_103913.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_oiO1H8mjC96SoHiBHL-Nf0nisCbSpuMxpDw2wkHRw5V3ogTtZAZdHzvl_2w5MBoNq9tWz_lY9utnrr7zKDDNgYL7PxAF88t7hD4WT4sI11zkbgdysMDfoP_w5MDzz7RqDcBNKp3J-gwH/s200/20161204_103913.jpg" width="112" /></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">Lorsque la pâte est ferme, l'étalez sur un plan de travail légèrement fariné sur une épaisseur de 4 mm.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRQD6xZo5tZWUU1n3YytXt86tlvc_GO2mGXQ9GhdyjOxkR0J3AD3BKwOMbLiZDP8Cg5my222NfFGdaVoi_YYAsPKoNsm_yraoXp64Kin2nFi5CgCmeqAKnlJTihWRRpnZGApKUC9wUjY3j/s1600/20161204_104345.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRQD6xZo5tZWUU1n3YytXt86tlvc_GO2mGXQ9GhdyjOxkR0J3AD3BKwOMbLiZDP8Cg5my222NfFGdaVoi_YYAsPKoNsm_yraoXp64Kin2nFi5CgCmeqAKnlJTihWRRpnZGApKUC9wUjY3j/s200/20161204_104345.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIrG9t8y-t2XqzV4drk4fqpr2inTY6pVHALv85IspLAYkhCgZdi9mHjeNSsL-dd4TF-dQiXXXRu1Utl5SyWbhK8nxGoffGLstzeKtdBjUC28IzAFhSyLFa5FtTfcjiyYj9PCZySar9YTmF/s1600/20161204_104614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIrG9t8y-t2XqzV4drk4fqpr2inTY6pVHALv85IspLAYkhCgZdi9mHjeNSsL-dd4TF-dQiXXXRu1Utl5SyWbhK8nxGoffGLstzeKtdBjUC28IzAFhSyLFa5FtTfcjiyYj9PCZySar9YTmF/s200/20161204_104614.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ZGrrkOiV8dfXntBi1d2cbrXS9p6BBE-SoG6uIvUE6lrQX4OfEde3cuNdHA-A6aVv9RvZQ4eousqrOKpd4B7fbniURYy9BG9cHaLEk5-L0sIlct4AldCC-od5uZnvVHdGzonb7bWN4h9F/s1600/20161204_111903.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ZGrrkOiV8dfXntBi1d2cbrXS9p6BBE-SoG6uIvUE6lrQX4OfEde3cuNdHA-A6aVv9RvZQ4eousqrOKpd4B7fbniURYy9BG9cHaLEk5-L0sIlct4AldCC-od5uZnvVHdGzonb7bWN4h9F/s200/20161204_111903.jpg" width="112" /></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">Détaillez les sablés à l'aide d'emporte pièce de votre choix et disposez les formes sur une plaque à pâtisserie recouverte de papier sulfurisé ou d'une toile en silicone.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Préchauffer le four à 180°C.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Badigeonnez les formes d’œuf battu à l'aide d'un pinceau puis y déposer quelques brisures de noix ou une noix entière sur chaque sablé.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0KWUb6rNNmEhiFUN-8EZxH5KHzCEe8q9RZmfn5kGNlq2lL-sLDF4ZEuGJVg7Z3E2DL1Fnd95ckJPQuGZzMlE4nGLCOaiNBOkxnK6G2UaFTEwYE_BfsHgWQ5SKs72QkE1xlq2KE0BA7Eyn/s1600/20161204_114532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0KWUb6rNNmEhiFUN-8EZxH5KHzCEe8q9RZmfn5kGNlq2lL-sLDF4ZEuGJVg7Z3E2DL1Fnd95ckJPQuGZzMlE4nGLCOaiNBOkxnK6G2UaFTEwYE_BfsHgWQ5SKs72QkE1xlq2KE0BA7Eyn/s200/20161204_114532.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsFhXUtcCSWxnrK-YT40KkMf-5k7y5xI8B4e54IzO7Z6cxPFhFhjTJk-FahJI36VXBPULkgKNZi92n1E9KAQQIRYwA49gB6new-Q4IyY8KrPsuVc1T6WDkul5HkZPmImosb3FR50cAdlO/s1600/20161204_114553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsFhXUtcCSWxnrK-YT40KkMf-5k7y5xI8B4e54IzO7Z6cxPFhFhjTJk-FahJI36VXBPULkgKNZi92n1E9KAQQIRYwA49gB6new-Q4IyY8KrPsuVc1T6WDkul5HkZPmImosb3FR50cAdlO/s200/20161204_114553.jpg" width="112" /></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">Enfournez pendant 12 minutes en surveillant la coloration.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80bddM7KpsyqHfer3vp6TalJ7eM4btDz4iu-RSuUKNo7DW0cGtbySIAa6QOFVS1DPrqxki87BSPynnJZnRTf8jLnfV7BIQhZfq2omBCFG4hS4c_wfyQ473ConqR3vLyBzBbKUCZ3JUKP6/s1600/20161204_123111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80bddM7KpsyqHfer3vp6TalJ7eM4btDz4iu-RSuUKNo7DW0cGtbySIAa6QOFVS1DPrqxki87BSPynnJZnRTf8jLnfV7BIQhZfq2omBCFG4hS4c_wfyQ473ConqR3vLyBzBbKUCZ3JUKP6/s200/20161204_123111.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxC5UE5aog_ykDSRQ1Om7VmkhWP-9OWEcgFWyMTId0LMXzxXlOHf9lLuC9ykqb7OzYMsxNlbKqIs-_XKOY9JcsLdcBGfHGy0ozDYz4cD19tf08Uc0D5TdEhbofen654QtOu8XnZY8OT4YL/s1600/20161204_123117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxC5UE5aog_ykDSRQ1Om7VmkhWP-9OWEcgFWyMTId0LMXzxXlOHf9lLuC9ykqb7OzYMsxNlbKqIs-_XKOY9JcsLdcBGfHGy0ozDYz4cD19tf08Uc0D5TdEhbofen654QtOu8XnZY8OT4YL/s200/20161204_123117.jpg" width="112" /></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">Laisser totalement refroidir avant de les conserver dans une boîte métallique.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJDiYEwUmne31aDXSRMIiSE48lDsfXHMAyweYKlzZcqM_0LoztZ6js7VN8L5bpOoIxKthkbOuidoZLH6hRjFHlFhCyCdToRI9nmTbn2PBvDjAO0FKr2wmCATof88dBIHM0P7ejR53b1MZ/s1600/20161212_171601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJDiYEwUmne31aDXSRMIiSE48lDsfXHMAyweYKlzZcqM_0LoztZ6js7VN8L5bpOoIxKthkbOuidoZLH6hRjFHlFhCyCdToRI9nmTbn2PBvDjAO0FKr2wmCATof88dBIHM0P7ejR53b1MZ/s320/20161212_171601.jpg" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO6Afe5W80wX0LDmudYmkCV2QFuWTmd_tjLgpyOppSPLjc5UArqP5OokMzcoI_jWXu1Nd0dA1F6QGvRqjehGCAgQ18LdpeuJCKK8hmrTpgnZYoTjKi1s9tISwcVXKoYgM5ft5r39m8gXs1/s1600/20161212_171610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO6Afe5W80wX0LDmudYmkCV2QFuWTmd_tjLgpyOppSPLjc5UArqP5OokMzcoI_jWXu1Nd0dA1F6QGvRqjehGCAgQ18LdpeuJCKK8hmrTpgnZYoTjKi1s9tISwcVXKoYgM5ft5r39m8gXs1/s320/20161212_171610.jpg" width="180" /></a></div>
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<b style="color: #cc0000;"><span style="font-family: "georgia" , "times new roman" , serif;">✽✽✽✽✽✽✽✽✽</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoHbehcXsD6NjDT5mPZhu9N2lMBo8k8bB4oSoo0eWVCrjMjI9mnt9GDk427T-rLTVV9ZcnVWZ54vzYZJvCAkPCKRIyAEU0jW70BiaQS3A6INRwRyUtxx6cM_3uWRyynTzjNKNhshSk0wrB/s1600/20161010_124625.jpg" imageanchor="1" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoHbehcXsD6NjDT5mPZhu9N2lMBo8k8bB4oSoo0eWVCrjMjI9mnt9GDk427T-rLTVV9ZcnVWZ54vzYZJvCAkPCKRIyAEU0jW70BiaQS3A6INRwRyUtxx6cM_3uWRyynTzjNKNhshSk0wrB/s320/20161010_124625.jpg" width="180" /></a></span></div>
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Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com0tag:blogger.com,1999:blog-7587936018125347407.post-4499005408839771752017-12-11T07:00:00.000-08:002017-12-11T07:00:19.684-08:00{ Calendrier de l'Avent # jour 11 } Mon SOS cookies<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2evmlUun8EqndGncb9LkXlZIEZquAELVT-y2xq7RPv5fR_Vz44os-_QPB3qUm209mE9n2YgUv23f0O6uZu8clGF49PKdE0Rly-Tdl8RA_haoFFwOvyGmiZNnZMmRab7D-dr9qiTH6233S/s1600/IMG_7456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2evmlUun8EqndGncb9LkXlZIEZquAELVT-y2xq7RPv5fR_Vz44os-_QPB3qUm209mE9n2YgUv23f0O6uZu8clGF49PKdE0Rly-Tdl8RA_haoFFwOvyGmiZNnZMmRab7D-dr9qiTH6233S/s320/IMG_7456.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKsMXCYYARrKdKENbizwYS0dc-bg0EGgza_tg7o37Xrdtj7M4XiaO7nT86Rw9m8946SNMVqpzjQl2KIDlK3cksxKyu-qk3hhzisz6mEBjXBokAvSO8975o12NAXN537-ywijFHojMgKUu/s1600/IMG_7457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKsMXCYYARrKdKENbizwYS0dc-bg0EGgza_tg7o37Xrdtj7M4XiaO7nT86Rw9m8946SNMVqpzjQl2KIDlK3cksxKyu-qk3hhzisz6mEBjXBokAvSO8975o12NAXN537-ywijFHojMgKUu/s320/IMG_7457.JPG" width="239" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">On continue le décompte gourmand et on ouvre la <span style="color: #cc0000;"><b>15ème case du calendrier de l'Avent</b></span>. Et c'est à nouveau un cadeau gourmand!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Souvenez vous que j'avais lancé il y a quelques temps, sur ma page facebook, <a href="https://www.facebook.com/La-gourmandise-est-un-vilain-d%C3%A9faut-603332363146977/" target="_blank">La gourmandise est un vilain défaut</a>, un food swap sur le thème de Noël. Et j</span><span style="font-family: "georgia" , "times new roman" , serif;">'avais donc décidé de préparer quelques cadeaux gourmands fait maison. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Après avoir fouiné sur internet, pinterest, ..., j'avais jeté mon dévolu sur <span style="color: #cc0000;"><b>3 cadeaux gourmands</b></span>. Le 1er était des sachets de <span style="color: #cc0000;"><b>thé de Noël</b></span> avec fabrication de nos propres <span style="color: #cc0000;"><b>sachets</b></span> <span style="color: #cc0000;"><b>de thé</b></span> et le 2ème c'est celui ci, un <span style="color: #cc0000;"><b>kit de SOS Cookies,</b></span> mais avec ma recette de cookies fétiches.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHpak9UOh0LgqRhHHELoK5wKosRDTOmFfhddrk9ars4-ekbRTlvdFPIfpPgELtXhEXriNab9FbTxRk5-XjT0GNu_wmbrPoL9XIq7S5Cdex84R-06Nds4tTsbgzJmst3bUbN70JNh4WjrC-/s1600/IMG_7285.JPG" imageanchor="1" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHpak9UOh0LgqRhHHELoK5wKosRDTOmFfhddrk9ars4-ekbRTlvdFPIfpPgELtXhEXriNab9FbTxRk5-XjT0GNu_wmbrPoL9XIq7S5Cdex84R-06Nds4tTsbgzJmst3bUbN70JNh4WjrC-/s320/IMG_7285.JPG" width="239" /></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxYxywSph6szUAnVrzVtjSB5VlN1PqvaJBPoAY3QTBzGVTdueZEBo663j9EWmKdarZTHbMLEFck8F8oUCSPB-sE0f7jQIG1wvHX0HPzs2E0qp5LwEfOuyx_88ax3r30bcTCvQRS5FS_la/s1600/IMG_7284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxYxywSph6szUAnVrzVtjSB5VlN1PqvaJBPoAY3QTBzGVTdueZEBo663j9EWmKdarZTHbMLEFck8F8oUCSPB-sE0f7jQIG1wvHX0HPzs2E0qp5LwEfOuyx_88ax3r30bcTCvQRS5FS_la/s320/IMG_7284.JPG" width="239" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Les cookies font partis de mes biscuits préférés que j'adore faire. On peut les varier avec ce que l'on veut et ce que l'on a dans le placard. Cette recette, je la tiens d'une super collègue et elle est devenue ma recette favorite! Si vous aimez comme moi des cookies moelleux à l'intérieur et croustillant à l'extérieur, cette recette est faite pour vous!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">En plus, ils accompagneront à merveille notre thé de Noël maison.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Le kit SOS cookies est une idée de cadeaux gourmands qui circule depuis très longtemps sur les blogs et sur internet. On peut dire que c'est un must have à offrir pour de nombreuses occasions. Mais j'ai utilisé ma recette de cookie pour élaborer mon bocal.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;"><b>Commençons par préparer un bocal nous permettant de réaliser de cookies</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #990000;"><b>🎅 </b></span>1 bocal de 700 ml</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #990000;">🎅</b> 120 g farine</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #990000;">🎅 </b>1/2 cc bicarbonate de sodium</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #990000;">🎅 </b>1/2 cc levure chimique</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #990000;">🎅 </b>1 pincée de sel</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #990000;">🎅 </b>100 g flocons d'avoine</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #990000;">🎅 </b>170 g pépites de chocolat</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #990000;">🎅 </b>95 g sucre vergeoise brun</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #990000;">🎅 </b>95 g sucre poudre</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #990000;">🎅 </b>85 g amandes et/où noisettes concassées</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Lavez le bocal et bien le sécher.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">On va commencer par mettre la farine, le bicarbonate de sodium, la levure chimique et le sel, et tasser à l'aide d'un objet plat de la taille d'environ le diamètre du bocal.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter ensuite les flocons d'avoine et les pépites de chocolat. Il est important de bien tasser entre chaque couche afin d'éviter que toutes les couches ne se mélangent.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter ensuite le sucre vergeoise brun, le sucre en poudre, tout en tassant entre les 2 couches de sucre et finir avec les amandes et/où noisettes concassées.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Fermez votre bocal hermétiquement.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0v_3Mf0Jues-2cLpEB1WjZIamk0rOj3CoUOREbcFGI9GhqFE_z-1rT-nDyx3HWlgBPmwty7Zm0YNyYfgsZz7HCTWCVENvacymPB80e8DMgrON9qEJ_o6RylhipQqhilnBAn3iNCRH7Fs/s1600/IMG_7273.JPG" imageanchor="1" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0v_3Mf0Jues-2cLpEB1WjZIamk0rOj3CoUOREbcFGI9GhqFE_z-1rT-nDyx3HWlgBPmwty7Zm0YNyYfgsZz7HCTWCVENvacymPB80e8DMgrON9qEJ_o6RylhipQqhilnBAn3iNCRH7Fs/s320/IMG_7273.JPG" width="239" /></a></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;"><b>Il est temps maintenant de préparer les étiquettes avec les instructions de confection.</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Préchauffer le four à 180°C.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Verser le contenu du bocal dans un saladier. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter <b style="color: #990000;">🎅</b> 110 g de beurre pas trop mou, <b style="color: #990000;">🎅</b> 1 gros oeuf et <b style="color: #990000;">🎅 </b>1 cc d'extrait de vanille liquide ou en poudre. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mélanger et former des boules de la taille d'une balle de golf.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Déposez les boules sur une plaque à pâtisserie recouverte d'une feuille de cuisson.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Enfournez pour 10 à 13 minutes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Laisser refroidir avant dégustation.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Voici la mienne décorée et à l'intérieur, j'y ai écrit les instructions.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Y0G9NuJgw4ubesp9dT8h2z7RvyADdHyUPqLLFyHMXkptfmtCio7xviHhajVrqTBIrXonj8kMxkrzhc9wp24yL-7YucTtEMAzT_1HpsU5xBn-18W3Zcx4Q-M5uyjqXIrTdHjGu0CztRrE/s1600/IMG_7280.JPG" imageanchor="1" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Y0G9NuJgw4ubesp9dT8h2z7RvyADdHyUPqLLFyHMXkptfmtCio7xviHhajVrqTBIrXonj8kMxkrzhc9wp24yL-7YucTtEMAzT_1HpsU5xBn-18W3Zcx4Q-M5uyjqXIrTdHjGu0CztRrE/s320/IMG_7280.JPG" width="239" /></a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;"><b>Il nous reste plus qu'à décorer notre bocal selon vos goûts. Pour le mien, il vous faudra :</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #38761d;"><b><br /></b></span><b style="color: #990000;">🎅 </b>étiquettes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #990000;">🎅 </b>rubans, ficelle</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #990000;">🎅 </b>colle, ciseaux, stylo</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #990000;">🎅 </b>perforatrice, décorations diverses</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">Voici en photo mon kit SOS cookies.</span><br />
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<b style="color: #cc0000;"><span style="font-family: "georgia" , "times new roman" , serif;">✽✽✽✽✽✽✽✽✽</span></b><br />
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Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com0tag:blogger.com,1999:blog-7587936018125347407.post-75615881801530403752017-12-10T07:00:00.000-08:002017-12-10T07:00:22.838-08:00{ Calendrier de l'Avent # jour 10 } Bonhommes aux épices de Noël<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb4FcoG-Rgjo0q58Ubf8pNHkHzYT2hR6ayqJZxJ1gI23rOCypciZjCxXku_SAwplqe9sNIeh-9dLz0H8G7pV2L57K12CQXhd9TjiywMzvfo3gnj1ld2znX70kY8OGh6POgqhKx-nDH-vzF/s1600/16388427_1040037596143116_251916061711667080_n.jpg" imageanchor="1" style="font-family: georgia, "times new roman", serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb4FcoG-Rgjo0q58Ubf8pNHkHzYT2hR6ayqJZxJ1gI23rOCypciZjCxXku_SAwplqe9sNIeh-9dLz0H8G7pV2L57K12CQXhd9TjiywMzvfo3gnj1ld2znX70kY8OGh6POgqhKx-nDH-vzF/s320/16388427_1040037596143116_251916061711667080_n.jpg" width="240" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">On ouvre ce jour la<span style="color: #cc0000;"><b> 10ème fenêtre du calendrier de l'Avent</b></span>. Et dans la série de bredeles, je vous propose des petits <span style="color: #cc0000;"><b>bonhommes aux épices de Noël</b></span>.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ces bredeles, que j'ai déniché chez <a href="http://elolescupcakes.typepad.com/elo-les-cupcakes/2012/12/biscuits-de-no%C3%ABl-aux-%C3%A9pices.html" target="_blank">Elo les cupcakes</a>, font partis de ceux que je réalise chaque année. Ils me font penser à du pain d'épice en version biscuits. Ils font partis des indispensables que vous pouvez retrouver dans mes sachets.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">🎄410 g de farine </span></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">🎄</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">225 g de beurre mou </span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">🎄</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">200 g de sucre roux </span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">🎄</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> 150 g de miel </span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">🎄</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> 2 cc de mélange épice à pain d'épice</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> </span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">🎄</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">2 cc de gingembre moulu</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> </span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">🎄</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">1 œuf </span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">🎄</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">2 cc de cannelle en poudre </span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">🎄</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> 1 cc de bicarbonate </span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">🎄</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">1 pincée de sel</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><u>glaçage</u> (facultatif) : 180 g de sucre glace </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">– 2 CS de jus de citron </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">– 1 blanc d'oeuf</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Dans le bol du pétrin, mélanger la farine, les épices, le bicarbonate et le sel. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Dans un autre saladier, battre le beurre mou et le sucre. Ajouter l’œuf et le miel tout en mélangeant entre chaque ajout.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter progressivement ce mélange au mélange de farine/épices tout en mélangeant avec la feuille du robot jusqu'à obtenir un mélange homogène.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Former une boule de pâte et l'envelopper de film alimentaire. Placer 2 heures au frais ou comme moi, préparer la pâte la veille et la laisser toute la nuit au réfrigérateur.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Préchauffer le four à 180°C.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Une fois la pâte bien ferme, fariner le plan de travail et étaler la pâte sur 5 mm d'épaisseur.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Découper des formes à l'aide d'emporte pièces et poser les formes sur des plaques à pâtisserie recouverte de papier sulfurisé ou de toile en silicone en laissant 1 cm entre chaque biscuits car ils vont s'étaler légèrement à la cuisson.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbsqpJZ7PPWYW-uRm9HeUF5zTFVZqE84WkN5uCS9bVDuL6mwkEfzVqhb609FN1UnWXZwOqw6alIdKOQIhJpb2SeH2_DxHcvTnb-zCgqdzF7wK7eic7QdXNECT8NgYX5qbnq1M_QE7LG0LG/s1600/20161209_135836.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbsqpJZ7PPWYW-uRm9HeUF5zTFVZqE84WkN5uCS9bVDuL6mwkEfzVqhb609FN1UnWXZwOqw6alIdKOQIhJpb2SeH2_DxHcvTnb-zCgqdzF7wK7eic7QdXNECT8NgYX5qbnq1M_QE7LG0LG/s200/20161209_135836.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRstHwPAHoCzRf0RLxxYfF7vWzuFTeyLa4m-rJg3PWPJ2Z9lsAw84o8Vv09QL6Pf0L3pikH-TTB7TevpOKLinPvPQbP378P-ZR2gl0AydRwkOer2O0cRbLYAVbGjmJo8Nil9Dywgkcr2ED/s1600/20161209_140406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRstHwPAHoCzRf0RLxxYfF7vWzuFTeyLa4m-rJg3PWPJ2Z9lsAw84o8Vv09QL6Pf0L3pikH-TTB7TevpOKLinPvPQbP378P-ZR2gl0AydRwkOer2O0cRbLYAVbGjmJo8Nil9Dywgkcr2ED/s200/20161209_140406.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitHvnKNEzABmBEXhkCGYCv_jO6R5XTpFDYj1owLOyEHCm80z6EuehpbA-rx1AbxRuDSedfGOHv-fpddW_8KqGAlTerW-2gofK7L4E7sGsHd42llRLCeNEKHxXxNaQQt_c5-_FTmY2esgqv/s1600/20161209_152844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitHvnKNEzABmBEXhkCGYCv_jO6R5XTpFDYj1owLOyEHCm80z6EuehpbA-rx1AbxRuDSedfGOHv-fpddW_8KqGAlTerW-2gofK7L4E7sGsHd42llRLCeNEKHxXxNaQQt_c5-_FTmY2esgqv/s200/20161209_152844.jpg" width="112" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">Enfourner pendant environ 10 minutes en surveillant la cuisson. Les biscuits doivent être dorés mais pas bruns.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Une fois cuit, laissez les totalement refroidir avant de les décorer avec le glaçage si vous le souhaiter ou si non, avant de les conserver dans une boîte métallique.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Préparer le glaçage (facultatif) : mélanger le sucre glace avec le jus de citron et le blanc d’œuf jusqu'à obtenir un mélange lisse, épais mais suffisamment fluide pour être étalé.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Décorer les biscuits à l'aide d'un stylo que l'on remplit de glaçage et dessiner des motifs.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYJ7czKkl2ravAbaUqLOaBIrOiW7nE5Mg61ZA0RSLqA36GUHeXIMSHtU05JBlWt156LLr8uK1PhtTLMJQgpK-IRo7KAKmwaIufT6ofWXJT2lN7viPawBTdNEC7KrqkvuiGB3FJBOqYAGX/s1600/20161212_171935.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYJ7czKkl2ravAbaUqLOaBIrOiW7nE5Mg61ZA0RSLqA36GUHeXIMSHtU05JBlWt156LLr8uK1PhtTLMJQgpK-IRo7KAKmwaIufT6ofWXJT2lN7viPawBTdNEC7KrqkvuiGB3FJBOqYAGX/s320/20161212_171935.jpg" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO4b1NYDCimLthtdo-hhiTH8Kua1WFCA2TcwviAvsLaO5RWHv49FCLT8-bOvDY6YufZ1QCVAF5e8oyrHycLLl0d8K-t3vu-82STnM-3BUFqds3-RHHC7xehS6gI5foeQVHpkpzUPsNRTtp/s1600/20161212_171947.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO4b1NYDCimLthtdo-hhiTH8Kua1WFCA2TcwviAvsLaO5RWHv49FCLT8-bOvDY6YufZ1QCVAF5e8oyrHycLLl0d8K-t3vu-82STnM-3BUFqds3-RHHC7xehS6gI5foeQVHpkpzUPsNRTtp/s320/20161212_171947.jpg" width="180" /></a></span></div>
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<b><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">✽✽✽✽✽✽✽✽✽</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73t0Ui89XdVa0PLsozJZU9YfN-XnrSv0wB4PIYZ80Fb1lVbLxbs9U4rKGHsaCdf_4mCftWmBYmcosxhEKNjpAEdJZBCgR8k395n4HvIpwGmJkSVQ9gM8wir61vQ_3ubOh8B_uKLNWMXA4/s1600/20161010_124625.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73t0Ui89XdVa0PLsozJZU9YfN-XnrSv0wB4PIYZ80Fb1lVbLxbs9U4rKGHsaCdf_4mCftWmBYmcosxhEKNjpAEdJZBCgR8k395n4HvIpwGmJkSVQ9gM8wir61vQ_3ubOh8B_uKLNWMXA4/s320/20161010_124625.jpg" width="180" /></span></a></div>
Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com0tag:blogger.com,1999:blog-7587936018125347407.post-73584566571762620882017-12-09T07:00:00.000-08:002017-12-09T07:00:04.446-08:00{ Calendrier de l'Avent # jour 9 } Croissants de lune à la noisette<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRJFDU-SCvKi2FVtXcGyEiX5kic-geC1B1u1Zq3AjC33CkwLPL-wUMxBzSy3-Bl-KI4da82hRCYInvjGgSQE4REx4jDe6Ap-XIWRtJzph4X6E2N58ovdu5jbSWohS42DqHuotvxmrB5E89/s1600/16426158_1040037239476485_1864323706957256741_n.jpg" imageanchor="1" style="font-family: georgia, "times new roman", serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRJFDU-SCvKi2FVtXcGyEiX5kic-geC1B1u1Zq3AjC33CkwLPL-wUMxBzSy3-Bl-KI4da82hRCYInvjGgSQE4REx4jDe6Ap-XIWRtJzph4X6E2N58ovdu5jbSWohS42DqHuotvxmrB5E89/s320/16426158_1040037239476485_1864323706957256741_n.jpg" width="240" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ouvrons la case du<b style="color: #cc0000;"> 9ème jour du calendrier de l'Avent</b><span style="color: #cc0000;">. </span>Et on continue dans la série des bredeles avec ces <span style="color: #cc0000;"><b>lunes à la noisette</b></span>.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ces biscuits, je suis tombée dessus par hasard, sur le blog de <a href="http://madeincooking.canalblog.com/archives/2013/02/11/26202214.html" target="_blank">made in cooking</a>, en fouinant sur internet à la recherche de sablés de Noël, et la recette a tout de suite atterrie dans mon cahier spécial biscuits! Je vous conseille absolument de les faire car ils sont vraiment extra croustillant et fondant avec ce petit goût de noisettes. J'utilise de la noisette en poudre mais vous pouvez très bien mixer des noisettes entières pour avoir un peu plus de croquant.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">🎄125 g de farine </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">🎄90 g de beurre froid </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13;"> </span></span><span style="color: #274e13;">🎄</span><span style="color: #274e13;">30 g de sucre en poudre </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13;"> </span><span style="color: #274e13;">🎄</span><span style="color: #274e13;">50 g de poudre de noisettes ou des noisettes entières avec peau </span><span style="color: #274e13;"> </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13;">🎄</span><span style="color: #274e13;">2 sachets de sucre vanillé </span><span style="color: #274e13;"> </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13;">🎄</span><span style="color: #274e13;">1 pincée de bicarbonate </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13;">🎄</span><span style="color: #274e13;"> 1 CS de pralin</span><span style="color: #274e13;"> </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13;">🎄</span><span style="color: #274e13;">1 pincée de sel </span></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">🎄 sucre glace</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Dans le bol du pétrin, mettre le beurre bien froid en dés, le sucre, un sachet de sucre vanillé, la farine, le pralin, le bicarbonate, le sel et la poudre de noisette, déjà mixée pour moi ou mixée par vous même avec les noisettes entières et leur peau.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Sabler à l'aide de la feuille à pâtisserie jusqu'à obtention d'une pâte homogène. Former une boule et l'enveloppez de papier film. Placer la boule au frais pendant heure ou comme moi, faites la pâte la veille et la conserver au frais toute la nuit afin que tous les arômes se développent.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Préchauffer le four à 180°C.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Une fois que notre boule de pâte est bien ferme, diviser la boule en des petites de boules de même poids afin que la cuisson soit homogène.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLRVm3hoIsBzoCOK2ITGY6tQrLgjeOG9y7JEiJGP4HsAXUdZqv9fVsbOG0heC1_B-xHPI0-MJEcnwMeIHIw0HV-UjEMV-IuKnoRVuo-EHcUUhHJarNk_vHC_tFqAbIm7ubJ3ljyoU2NkT/s1600/20161205_162048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLRVm3hoIsBzoCOK2ITGY6tQrLgjeOG9y7JEiJGP4HsAXUdZqv9fVsbOG0heC1_B-xHPI0-MJEcnwMeIHIw0HV-UjEMV-IuKnoRVuo-EHcUUhHJarNk_vHC_tFqAbIm7ubJ3ljyoU2NkT/s200/20161205_162048.jpg" width="112" /></a></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT5vLkyvLDawilIvub41BQxlIkmBhIAG7tuN4c1SPDfF_c9_Ip3RygLQ4MM_A_V-Er6VhVczeunYCgV4Cn0w_ruSqON3YHajCbrGU9GEmql1xlDuPrmHxz0muC1tTTwFKQXqf5yxnYgUbq/s1600/20161205_164407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT5vLkyvLDawilIvub41BQxlIkmBhIAG7tuN4c1SPDfF_c9_Ip3RygLQ4MM_A_V-Er6VhVczeunYCgV4Cn0w_ruSqON3YHajCbrGU9GEmql1xlDuPrmHxz0muC1tTTwFKQXqf5yxnYgUbq/s200/20161205_164407.jpg" width="112" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Rouler les petites boules en boudin sur un plan de travail puis donner la forme d'un croissant. L'aplatir légèrement et posez les sur une plaque recouverte de papier sulfurisé ou d'une toile en silicone.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHhhh813nlng_FOBxh5Xzx_WCe8g3rBmZBE2RM8FnFot-nsPWhQCuPdx0j34h3RxQBSRsDq9DT4_aZ_h4glM9i0Fx0I0AGKvmCChCWYI_icm-ju3LQBxhwB9Beqo-TboADRAHC5cc8s5P/s1600/20161205_164709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHhhh813nlng_FOBxh5Xzx_WCe8g3rBmZBE2RM8FnFot-nsPWhQCuPdx0j34h3RxQBSRsDq9DT4_aZ_h4glM9i0Fx0I0AGKvmCChCWYI_icm-ju3LQBxhwB9Beqo-TboADRAHC5cc8s5P/s200/20161205_164709.jpg" width="112" /></a></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisuw9WXrI7c44-TnR-g0Zz2L29F2mBQdhup2_CG7yxZM_fR1erpo0TfqemUHRzdzeblCD-K0TzR8Llurls0a6nt_ixcHXDObzmNrT6xtVj-lHf13m-9j_oB27QSqpmDWmeEyJ6Id-wjdWa/s1600/20161205_171450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisuw9WXrI7c44-TnR-g0Zz2L29F2mBQdhup2_CG7yxZM_fR1erpo0TfqemUHRzdzeblCD-K0TzR8Llurls0a6nt_ixcHXDObzmNrT6xtVj-lHf13m-9j_oB27QSqpmDWmeEyJ6Id-wjdWa/s200/20161205_171450.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjElOmqQRk1jbKOq1sM4uuI7WJNVJNf0xibTvFfbY2ghjAVRWNaJGHWPu9IVG-xX5XzAv9kc6Um2c_cj_dFpb80eQtkW_eAxH3BlBcYCRXpYsFRIsVUqwrHSdPUj22JHMV4N0Bo2R5pK14/s1600/20161205_171501.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjElOmqQRk1jbKOq1sM4uuI7WJNVJNf0xibTvFfbY2ghjAVRWNaJGHWPu9IVG-xX5XzAv9kc6Um2c_cj_dFpb80eQtkW_eAxH3BlBcYCRXpYsFRIsVUqwrHSdPUj22JHMV4N0Bo2R5pK14/s200/20161205_171501.jpg" width="112" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Donner sur chaque croissant 4 petits coups de couteau.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYvXv7CuzxG_opbutOlV88Tbc5fgflqqs92KIQBwz1HRYD7WO2OLA3sem9MqZyqWOEAPS9_TdO8gZGel_az5OP7hLjtCpmTkckyd2-xzSlzO1kIzLFRGHEZ53Ip3Tp2ifakyYTXWJHxqFt/s1600/20161205_171839.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYvXv7CuzxG_opbutOlV88Tbc5fgflqqs92KIQBwz1HRYD7WO2OLA3sem9MqZyqWOEAPS9_TdO8gZGel_az5OP7hLjtCpmTkckyd2-xzSlzO1kIzLFRGHEZ53Ip3Tp2ifakyYTXWJHxqFt/s200/20161205_171839.jpg" width="112" /></a></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Enfournez les pendant environ 10 à 15 minutes en fonction de la grosseur de vos boules. Les miennes faisaient environ 15 grammes.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Pendant la cuisson, mélanger le sucre glace avec le dernier sachet de sucre vanillé.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">A la sortie des croissants du four, tamiser le mélange de sucre par dessus les biscuits. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1PJO_CgmStykDXRarZR31Ta-biSV2wC_1NGpAUVG6mV4g47TUReBi8joB3FFdm4kXaxeuRdOxfL1trO9jXj94WgahBC5RMHG7dsSMnnLorxPaX4uCa5VGSo20pKKfPzryZK16SOLw3Bw/s1600/20161205_182521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1PJO_CgmStykDXRarZR31Ta-biSV2wC_1NGpAUVG6mV4g47TUReBi8joB3FFdm4kXaxeuRdOxfL1trO9jXj94WgahBC5RMHG7dsSMnnLorxPaX4uCa5VGSo20pKKfPzryZK16SOLw3Bw/s200/20161205_182521.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvbGBtpr5yzxY47DbWAvRMHcQxu7XCspvNv_DkYLY0R8UBVdZ1w51DsR6iNnH3Lef3YXyepH2KvVhEm6o1f6fKipFHtSnEf3FzyWR2IwG8T2WCo24dmYVNnBRfLDK9Nc5J3i0AwDDKjvc-/s1600/20161205_182529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvbGBtpr5yzxY47DbWAvRMHcQxu7XCspvNv_DkYLY0R8UBVdZ1w51DsR6iNnH3Lef3YXyepH2KvVhEm6o1f6fKipFHtSnEf3FzyWR2IwG8T2WCo24dmYVNnBRfLDK9Nc5J3i0AwDDKjvc-/s200/20161205_182529.jpg" width="112" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Laisser totalement refroidir avant de les conserver dans une boîte hermétique.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG3Zt5ITtY6lfeVAoVq6nElOSDGiFxaCqN23Y5Cqq3-5DcLir7lYg1QJzqPQGRjMZfz9-akshywnFAxBUcjhNN6TyZXoAoxWEmdXyS9oKBEDmsEM9Z-UsUK7Y0vyrcpj6O3OjWZlCjm-_S/s1600/20161212_172559.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG3Zt5ITtY6lfeVAoVq6nElOSDGiFxaCqN23Y5Cqq3-5DcLir7lYg1QJzqPQGRjMZfz9-akshywnFAxBUcjhNN6TyZXoAoxWEmdXyS9oKBEDmsEM9Z-UsUK7Y0vyrcpj6O3OjWZlCjm-_S/s320/20161212_172559.jpg" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5vZtOTZUbntTjLHYO_aYuqebp7NSPUTGxvv33ynNt6zFt8bzxcac4yJWcUXVQkk0z-BWdyD4tg8sU4JNvBt1I-1A6bkLTfjbiZqLUctr-e0UOiVGO9mYgBI6jD3_HUVc34f2sTLTcE00S/s1600/20161212_172614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5vZtOTZUbntTjLHYO_aYuqebp7NSPUTGxvv33ynNt6zFt8bzxcac4yJWcUXVQkk0z-BWdyD4tg8sU4JNvBt1I-1A6bkLTfjbiZqLUctr-e0UOiVGO9mYgBI6jD3_HUVc34f2sTLTcE00S/s320/20161212_172614.jpg" width="180" /></a></span></div>
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<b><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">✽✽✽✽✽✽✽✽✽</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73t0Ui89XdVa0PLsozJZU9YfN-XnrSv0wB4PIYZ80Fb1lVbLxbs9U4rKGHsaCdf_4mCftWmBYmcosxhEKNjpAEdJZBCgR8k395n4HvIpwGmJkSVQ9gM8wir61vQ_3ubOh8B_uKLNWMXA4/s1600/20161010_124625.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73t0Ui89XdVa0PLsozJZU9YfN-XnrSv0wB4PIYZ80Fb1lVbLxbs9U4rKGHsaCdf_4mCftWmBYmcosxhEKNjpAEdJZBCgR8k395n4HvIpwGmJkSVQ9gM8wir61vQ_3ubOh8B_uKLNWMXA4/s320/20161010_124625.jpg" width="180" /></span></a></div>
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Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com1tag:blogger.com,1999:blog-7587936018125347407.post-29056875511445157222017-12-08T07:00:00.000-08:002017-12-08T07:00:21.003-08:00{ Calendrier de l'Avent # jour 8 } Schwoewebredeles<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRQUzKTpLgDGKp91UDaB9yCN75A5gfcCWZ1NgJEv4ygAHCzdUukg-tlbzlozThuBIen9gw8L1tPpBXrg4BoutG2WjhQ-0fT0t0_MlC4vLUJUz8KjjYcJkbt3P82U0TeSs_Ts2l1JdkCPn/s1600/image+28.jpg" imageanchor="1" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRQUzKTpLgDGKp91UDaB9yCN75A5gfcCWZ1NgJEv4ygAHCzdUukg-tlbzlozThuBIen9gw8L1tPpBXrg4BoutG2WjhQ-0fT0t0_MlC4vLUJUz8KjjYcJkbt3P82U0TeSs_Ts2l1JdkCPn/s320/image+28.jpg" width="240" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Aujourd'hui, on ouvre la<span style="color: #cc0000;"><b> 8ème case du calendrier de l'Avent</b></span>. Et je vous propose une <span style="color: #cc0000;"><b>3ème</b></span> <span style="color: #cc0000;"><b>recette de bredeles</b></span>, </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> des sablés à l'orange confite et à la cannelle, les schwoewebredeles.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvW6JJ9DWZ-9h7qt-FFArFD3yoVHSVjEE9GSA_1Btj4VrvYv8ott2SQdxq2PBqHZKiJoMgM3TyzL7lP2sshrPfMD4r7yrVkRYqG0YHuMKFAm8T3JBoHeoCAl2mDb6V_1OsoCLxsfRCAZJf/s1600/20161010_124637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvW6JJ9DWZ-9h7qt-FFArFD3yoVHSVjEE9GSA_1Btj4VrvYv8ott2SQdxq2PBqHZKiJoMgM3TyzL7lP2sshrPfMD4r7yrVkRYqG0YHuMKFAm8T3JBoHeoCAl2mDb6V_1OsoCLxsfRCAZJf/s320/20161010_124637.jpg" width="180" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ces bredeles font partis de mes préférés et je les réalise chaque année. J'adore l'association de l'orange et de la cannelle! Ils font partis des indispensables que vous pouvez retrouver dans mes sachets.</span></div>
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<span style="color: #660000; font-weight: bold;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">500 g de farine – 250 g de beurre mou – 250 g de sucre en poudre </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">– 250 g de poudre d'amandes brutes </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">– 150 g d'écorces</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> d'oranges confites hachées </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">– zeste 1/4 citron</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">–</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> 1 œuf entier +/- 1 autre en fonction de la taille de l'oeuf </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">– 2 jaunes d'oeuf + 2 pour la dorure </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">– 5 g de cannelle en poudre </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Dans le bol du pétrin, malaxer le beurre à l'aide de la feuille à pâtisserie et racler bien les parois. Ajouter le sucre, la cannelle, les écorces d'oranges confites hachées très finement, la poudre d’amandes, le zeste de citron, l'oeuf entier et les 2 jaunes d’œufs. Bien mélanger et verser progressivement la farine tamisée tout en mélangeant. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Vous devez obtenir une pâte bien homogène de consistance assez ferme.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Laisser reposer au frais 1 heure environ, pour que la pâte durcisse (pour ma part, je la fais la veille et la laisse toute une nuit au réfrigérateur. Je la laisse revenir un peu à température ambiante avant de commence à l'étaler).</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Préchauffer votre four à 180°C (th.6).</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Étaler cette pâte sur un plan de travail légèrement fariné sur une épaisseur de 3 à 5 mm.</span></div>
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<span style="font-family: georgia, "times new roman", serif;">Découper avec des emporte-pièces de motifs variés. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Les poser sur une plaque recouverte de papier sulfurisé ou une toile en silicone et dorer avec le jaune d'oeuf.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Cuire environ 15 minutes en surveillant la coloration. La cuisson peut varier selon les fours, il faut que les biscuits soient joliment dorés avant de les laisser refroidir sur une grille à gâteaux.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Une fois que les biscuits sont bien refroidis,les conserver dans une boîte métallique hermétique.</span><br />
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<b style="color: #cc0000;"><span style="font-family: "georgia" , "times new roman" , serif;">✽✽✽✽✽✽✽✽✽</span></b></div>
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Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com0tag:blogger.com,1999:blog-7587936018125347407.post-89349169895408099492017-12-07T07:00:00.000-08:002017-12-08T11:52:31.405-08:00{ Calendrier de l'Avent # jour 7 } Butterbredeles<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;">Aujourd'hui, pour ce<span style="color: #cc0000;"><b> 7ème jour du calendrier de l'Avent,</b></span> je vous propose une nouvelle recette de bredele, les<span style="color: #cc0000;"><b> butterbredeles.</b></span></span></div>
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<span style="font-family: georgia, "times new roman", serif;">Ces biscuits au beurre sont des incontournables dans les sachets de bredeles. Vous pouvez les parfumer au gré de vos envies. Moi je les adore aromatisé à la vanille!</span></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">🎄460 g de farine </span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> </span><span style="color: #274e13; font-family: georgia, "times new roman", serif;">🎄</span><span style="color: #274e13; font-family: georgia, "times new roman", serif;">230 g de beurre mou </span><br />
<span style="color: #274e13; font-family: georgia, "times new roman", serif;">🎄</span><span style="color: #274e13; font-family: georgia, "times new roman", serif;">230 g de sucre en poudre</span><br />
<span style="color: #274e13; font-family: georgia, "times new roman", serif;"> </span><span style="color: #274e13; font-family: georgia, "times new roman", serif;">🎄</span><span style="color: #274e13; font-family: georgia, "times new roman", serif;">7 jaunes d'œufs + 1 pour la dorure </span><br />
<span style="color: #274e13; font-family: georgia, "times new roman", serif;">🎄</span><span style="color: #274e13; font-family: georgia, "times new roman", serif;">1 càc d'extrait de vanille en poudre (facultatif)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Dans le bol du pétrin, mélanger le sucre, la farine, les jaunes d'oeufs et le beurre mou.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Pétrir jusqu'à obtention d'une pâte homogène.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Former une boule et l'envelopper de film alimentaire. Placer la au frais environ 1 heure. Pour ma part, je la fais la veille et la laisser au frais toute la nuit.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_4MDWCPCVqJYSX9qJR3QOTEM3YbzQrcodBGcGI13anwImRU9I0xp0MzS1G_kDeI76jTUfDG85fLEsLF9fDaW1hQBdIKhywCv1oG6bf5thizTBNU5GI0mT57BIdU-Qoa7mtSMuTBz3zHXq/s1600/20161113_140124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_4MDWCPCVqJYSX9qJR3QOTEM3YbzQrcodBGcGI13anwImRU9I0xp0MzS1G_kDeI76jTUfDG85fLEsLF9fDaW1hQBdIKhywCv1oG6bf5thizTBNU5GI0mT57BIdU-Qoa7mtSMuTBz3zHXq/s200/20161113_140124.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ycR3AeTULJuKje01RZAT_6QD8pLf9q3gCyxRaGN-GQBI4vAkLfS3n5dMYELFsWJsNuvYnM0uMT0fAOOzrAmw0GwySt3idcUyezS99uRcKlIJvhrMyYEBVSdc7d3zrE1EcO_lGeD5VPjv/s1600/20161113_140631.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ycR3AeTULJuKje01RZAT_6QD8pLf9q3gCyxRaGN-GQBI4vAkLfS3n5dMYELFsWJsNuvYnM0uMT0fAOOzrAmw0GwySt3idcUyezS99uRcKlIJvhrMyYEBVSdc7d3zrE1EcO_lGeD5VPjv/s200/20161113_140631.jpg" width="112" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Abaisser la pâte sur une épaisseur d'environ 4 mm et découper des formes à l'aide d'emporte pièce.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9N_zrtuu6kRTOTS4-npMDF-WKmbsHBDvr1zEqs671_bkXq3WuAurqHVewL4MbbzMdDNvwxQwQxhBNXfwALUdFzCdthsnuHEa7Xb_JifawtkbtgtmQy-vyU81g9kgCpTJ1i9ynyRcSJQr/s1600/20161113_140717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9N_zrtuu6kRTOTS4-npMDF-WKmbsHBDvr1zEqs671_bkXq3WuAurqHVewL4MbbzMdDNvwxQwQxhBNXfwALUdFzCdthsnuHEa7Xb_JifawtkbtgtmQy-vyU81g9kgCpTJ1i9ynyRcSJQr/s200/20161113_140717.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioK_8wAmzf9-7Y6GmajkAFn4Sl4KWbsY1qG39N9q4SDiM7ggt_3kzPsAKZiMWJZ2VndmwCzU1fFxZ8c47pEsR0ahCla6L7PHHjBYzC-7y8ID0W3FSWMnKRkb1hWcrsjDoYuf3PAK0aaxPA/s1600/20161113_141156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioK_8wAmzf9-7Y6GmajkAFn4Sl4KWbsY1qG39N9q4SDiM7ggt_3kzPsAKZiMWJZ2VndmwCzU1fFxZ8c47pEsR0ahCla6L7PHHjBYzC-7y8ID0W3FSWMnKRkb1hWcrsjDoYuf3PAK0aaxPA/s200/20161113_141156.jpg" width="112" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Disposez les sur une plaque à pâtisserie recouverte de papier cuisson ou d'une toile en silicone.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vMbsxh_-2j6qk8jkVEj3EfQfuy699WYTpa3NFdEW_zBIOG4SLTM2382ElFikoyZ58f7ly-arAJn550aEHLc7lwDBZ4QFjpteFQePD9-oTyZ5-wcQvzVApgSCpKIcjMgJNfRRAcdEDI-h/s1600/20161113_153627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vMbsxh_-2j6qk8jkVEj3EfQfuy699WYTpa3NFdEW_zBIOG4SLTM2382ElFikoyZ58f7ly-arAJn550aEHLc7lwDBZ4QFjpteFQePD9-oTyZ5-wcQvzVApgSCpKIcjMgJNfRRAcdEDI-h/s200/20161113_153627.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYz721rC8JY7-M7i67IFZCf9fUmEmN242yaz7hX6qebDSMWdhWa8jCvM20sts_axO8ziEvfsSGig3Cpz33Est7MQKa2lReJDpjQtdgdeRTYTaeSoNGsAcEj0hxC4u7bBCbb26BYutw2-w/s1600/20161113_153649.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYz721rC8JY7-M7i67IFZCf9fUmEmN242yaz7hX6qebDSMWdhWa8jCvM20sts_axO8ziEvfsSGig3Cpz33Est7MQKa2lReJDpjQtdgdeRTYTaeSoNGsAcEj0hxC4u7bBCbb26BYutw2-w/s200/20161113_153649.jpg" width="112" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Préchauffer votre four à 180°C.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Battre le jaune d'oeuf restant et badigeonnez en les formes découpées à l'aide d'un pinceau.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSiUECH1RxdztfuvfDN6-tj2hRF8LeF2wIdnoNpbaYdXMJFI13nIjHvXHPTk0uNZxGol8YboYWrm1DgGbyxRxCuht4U_ZWtF8K_Tq3iQqDwOtQ_nHF5NCgRDuYvT946ix7tVEoNO1jCM-4/s1600/20161113_154646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSiUECH1RxdztfuvfDN6-tj2hRF8LeF2wIdnoNpbaYdXMJFI13nIjHvXHPTk0uNZxGol8YboYWrm1DgGbyxRxCuht4U_ZWtF8K_Tq3iQqDwOtQ_nHF5NCgRDuYvT946ix7tVEoNO1jCM-4/s200/20161113_154646.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1S5NkraHqAfTXVQ2n5TuhVv00X_T5Q-oYyOCEmiHd0joH4wPFHOkyYktMjeqt0zQsoOqQtfcgrsvDMcMfi0AsG_2O6kb87NijSKBrOljDci3P_JfnXoY0jUjOViT1uNOZMyTmOJOoz46L/s1600/20161113_154707.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1S5NkraHqAfTXVQ2n5TuhVv00X_T5Q-oYyOCEmiHd0joH4wPFHOkyYktMjeqt0zQsoOqQtfcgrsvDMcMfi0AsG_2O6kb87NijSKBrOljDci3P_JfnXoY0jUjOViT1uNOZMyTmOJOoz46L/s200/20161113_154707.jpg" width="112" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Placez au four et faites cuire chaque fournée environ 10 minutes en surveillant la cuisson.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZGl-8fljmiBZNKmaWFywICNEEWecVKTjkhHFPWnFx_ezfCOtyXCLBABPamk1S-3HQNeLZDcWVsRx5b9pHgZ2jI2CTHZ9vI0nHnPfFxvX4svCR0_Okxm00MGs1PtmYYXHSi2qbMTptkrf/s1600/20161113_161003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZGl-8fljmiBZNKmaWFywICNEEWecVKTjkhHFPWnFx_ezfCOtyXCLBABPamk1S-3HQNeLZDcWVsRx5b9pHgZ2jI2CTHZ9vI0nHnPfFxvX4svCR0_Okxm00MGs1PtmYYXHSi2qbMTptkrf/s200/20161113_161003.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioDGXTdAu_yNDgHwv_m_VEH3BpvMhhyphenhyphen5HpbInhiTOHDhVqNi_5JeWWwmw7Si_ud8RCoiFiR3dtUQ_JhPrCIW7iML3MDH46uyykoTcbAME0bchoySIdcH4-2XRIDpilnQqi4zcdfm_pbxiR/s1600/20161113_161015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioDGXTdAu_yNDgHwv_m_VEH3BpvMhhyphenhyphen5HpbInhiTOHDhVqNi_5JeWWwmw7Si_ud8RCoiFiR3dtUQ_JhPrCIW7iML3MDH46uyykoTcbAME0bchoySIdcH4-2XRIDpilnQqi4zcdfm_pbxiR/s200/20161113_161015.jpg" width="112" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Laissez les complètement refroidir avant de les conserver dans une boîte métallique.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5x9KBcczh351P6CCfDPONOApkLy8pnmJTFHSu0fw9-A6DZsw6tGAg9cli7v1zExPY9haRP2YPsiUUVxWFavfj5zydgcxS0r7c2Yg8UABcBXkGg9Uv7F0PE6LRXpleEfbHC1HVFmm0GuVi/s1600/20161212_165822.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5x9KBcczh351P6CCfDPONOApkLy8pnmJTFHSu0fw9-A6DZsw6tGAg9cli7v1zExPY9haRP2YPsiUUVxWFavfj5zydgcxS0r7c2Yg8UABcBXkGg9Uv7F0PE6LRXpleEfbHC1HVFmm0GuVi/s320/20161212_165822.jpg" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIuqO2vPMlyOgTOOLc5lZ91Nr7GqlD8bNuwnrLpxMsSr9t7MDDBgY9imkl6kPXoEmhEjtNuwHCaDXj55Yc328UJSxtqO_IdbmNLyJ5tfyaRrzV6j2xZTJxt_GQ0vGmJBuCw5g_EiT75CQJ/s1600/20161212_165827.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIuqO2vPMlyOgTOOLc5lZ91Nr7GqlD8bNuwnrLpxMsSr9t7MDDBgY9imkl6kPXoEmhEjtNuwHCaDXj55Yc328UJSxtqO_IdbmNLyJ5tfyaRrzV6j2xZTJxt_GQ0vGmJBuCw5g_EiT75CQJ/s320/20161212_165827.jpg" width="180" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> <b><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">✽✽✽✽✽✽✽✽✽</span></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><br /></span></b></span></div>
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Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com0tag:blogger.com,1999:blog-7587936018125347407.post-47462359544836757272017-12-06T07:00:00.000-08:002017-12-06T07:00:27.413-08:00{ Calendrier de l'Avent # jour 6 } Bonhommes de Saint Nicolas ou Manneles <div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8EMydXAGldbxc7mYLieieu7-AhK-2-pJNLzBHKM4UGjpS6Vdrjjrbhahg0p3t06EeA3IcIDx4SEqG2cbWaVxcVIGa6OdscnXI9isdJEgbQzZ3oexcZM9tg_J1FdLAjMSpvF2HZdWyWXkI/s1600/IMG_7461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8EMydXAGldbxc7mYLieieu7-AhK-2-pJNLzBHKM4UGjpS6Vdrjjrbhahg0p3t06EeA3IcIDx4SEqG2cbWaVxcVIGa6OdscnXI9isdJEgbQzZ3oexcZM9tg_J1FdLAjMSpvF2HZdWyWXkI/s320/IMG_7461.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQC5iC0NDxB1WQvU-NLQXtz8BP3PKi7ibuoLZMZiLn4WG5BvFwyGxdeCj4O0yMuTPBy5njaZ6Uj_zB4M2S-TMpEqLTZtHiERhEkKz77CbSUawbxvJUat3ZExLM9Nr1H7cNILkYEamE5or9/s1600/IMG_7463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQC5iC0NDxB1WQvU-NLQXtz8BP3PKi7ibuoLZMZiLn4WG5BvFwyGxdeCj4O0yMuTPBy5njaZ6Uj_zB4M2S-TMpEqLTZtHiERhEkKz77CbSUawbxvJUat3ZExLM9Nr1H7cNILkYEamE5or9/s320/IMG_7463.JPG" width="239" /></a></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">Nous voici le <span style="color: #cc0000; font-weight: bold;">6ème jour du calendrier de l'Avent </span>et aujourd'hui, c'est la saint Nicolas. Je ne vais pas vous retracer l'histoire du saint Nicolas mais en Alsace et en Moselle, il est coutume de célébrer ce jour avec des petits pains au lait en forme de petits bonhommes, que l'on appelle <span style="color: #cc0000;"><b>Mannele</b></span> dans le Bas Rhin et en Moselle, et Mannala dans le Haut Rhin. </span><br />
<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">Ces petits bonhommes envahissent toutes les vitrines des boulangeries de novembre à décembre mais aussi nos cuisines, pour y être dégustés au petit déjeuner ou au goûter, trempés dans un bon <span style="color: #cc0000;"><b>chocolat chaud épicé.</b></span></span><br />
<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">J'ai découvert cette spécialité lorsque je me suis installée en Alsace et depuis que j'ai découvert la recette d'une super blogueuse, Maryse & Cocotte, je la fais tous les ans. Je me dis même qu'il va falloir que je teste une autre recette. On verra ça l'année prochaine !</span><br />
<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">Mais au fil du temps, je me la suis un peu appropriée en l'adaptant au thermomix. Donc la recette que vous trouverez ci bas sera faite avec le thermomix et je vous met <a href="http://www.maryseetcocotte.com/2014/11/28/manala/" target="_blank">dans ce lien</a> l'original de la recette.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><span style="text-decoration-line: underline;"><span style="color: black; font-family: "times new roman";"><br /></span></span></span></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNAFCbCMnxThsutYQ2rTTO8O-qwFO53bj1vYFIcM7uhF2UQHdtLTr2nzIKlSOYG2xq27Vr86viMzEtrkvF-j3jgBiwBpVXj5JwA8eVEoTVkllM5bEd_0-4XqAgGxDJdnpeBZi16E8a1gBa/s1600/IMG_7458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNAFCbCMnxThsutYQ2rTTO8O-qwFO53bj1vYFIcM7uhF2UQHdtLTr2nzIKlSOYG2xq27Vr86viMzEtrkvF-j3jgBiwBpVXj5JwA8eVEoTVkllM5bEd_0-4XqAgGxDJdnpeBZi16E8a1gBa/s320/IMG_7458.JPG" width="239" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><span style="text-decoration-line: underline;"><span style="color: black; font-family: "times new roman";"><br /></span></span></span></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><span style="text-decoration-line: underline;"><span style="color: black; font-family: "times new roman";"><br /></span></span></span></span>
<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><u><b>Pour 12 manneles</b></u></span></span><br />
<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><u><b><br /></b></u></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">500 g de farine – 150 g de beurre mou – 110 g de sucre en poudre- 2 œufs + 1 pour la dorure – 200 ml de lait</span><span style="color: #274e13;"> + 2 CS pour la dorure </span><span style="color: #274e13;">– </span><span style="color: #274e13;">1 càc rase de sel </span><span style="color: #274e13;">– 25 à 30 g de levure de boulanger fraîche </span><span style="color: #274e13;">– des pépites de chocolat ou des raisins secs </span></span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">– 100 g de sucre glace </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">– 3 cl d'eau</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Dans le bol du thermomix, mettre la levure de boulangère fraîche et le lait. Programmer 3 minutes/37°C/vitesse 2 pour activer la levure.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Y verser ensuite la farine, le sucre, le sel et les 2 œufs. Pétrir pendant 5</span><span style="font-family: "georgia" , "times new roman" , serif;"> minutes/fonction épi. Au bout de 3 minutes de pétrissage, ajouter par l'orifice du couvercle le beurre coupé en dés. A la fin des 5 minutes, programmer de nouveau 5 min/fonction épi. Au bout de ce temps, la pâte doit se décoller des parois du bol.</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjc_XiIT_K-5W8yamM3Tu-Flm1rmoujEzcOFteb8oIXkN4u_HQyZnfUPyRkUJGob5dF5ZKnfoOLzqPRSFg9L9W_poPgegDehDCPm_UDIl_1Dm29taGuHj8KHo-sFDj8Fvjyt9E69YN1IZv/s1600/IMG_7370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjc_XiIT_K-5W8yamM3Tu-Flm1rmoujEzcOFteb8oIXkN4u_HQyZnfUPyRkUJGob5dF5ZKnfoOLzqPRSFg9L9W_poPgegDehDCPm_UDIl_1Dm29taGuHj8KHo-sFDj8Fvjyt9E69YN1IZv/s320/IMG_7370.JPG" width="239" /></a></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Transvaser la pâte dans un saladier et la couvrir d'un torchon. Laisser lever la pâte à température ambiante (à l'abri des courants d'air) pendant 1 heure. Elle doit doubler de volume.</span><br />
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKWqdyDB-vJmta-pq9_7760td9W4LMJgeFyp7oxf2IIj74Tl3ceWI9gL9nKKtu4LVZMvj6DS4YwSnmsIc6Cyx9thrfJiS-RVUixEneJtyJRyFdTQN08TFaWR6ghGhSZtj6IjCJR3MhuxR/s1600/IMG_7371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKWqdyDB-vJmta-pq9_7760td9W4LMJgeFyp7oxf2IIj74Tl3ceWI9gL9nKKtu4LVZMvj6DS4YwSnmsIc6Cyx9thrfJiS-RVUixEneJtyJRyFdTQN08TFaWR6ghGhSZtj6IjCJR3MhuxR/s320/IMG_7371.JPG" width="239" /></a></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Vue que j'ai fait la pâte le soir tard et que je n'avais pas spécialement envie de faire mes petits bonhommes le soir même, après que la pâte ait doublé de volume, je l'ai dégazé, filmé au contact et placé au frais jusqu'au lendemain matin.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUenKpxEK8MHM60Ja3CkwvZbI7yp8DluAaq0diaMtB4jn5ko2hYs-rGH6NK19Y2sryXGtlW9r8reuyuonf8ROG9g1oX6ZQKPG1L3mopf-XizR4WbQLEHjW9kiQhRqKDDPPc5vrki7Xxt8/s1600/IMG_7372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUenKpxEK8MHM60Ja3CkwvZbI7yp8DluAaq0diaMtB4jn5ko2hYs-rGH6NK19Y2sryXGtlW9r8reuyuonf8ROG9g1oX6ZQKPG1L3mopf-XizR4WbQLEHjW9kiQhRqKDDPPc5vrki7Xxt8/s320/IMG_7372.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagO5jlILrNWWmhrjaOsI9sJ29ckRAWOKFWejqu-I0RFhUkUxO2G4kEJRK5YQQRMiPNpmjBk_4Cviv3kCghYJQNfUlmNQFQsPBTqjk48Dlky6IkgOmmouq5h_E6Uw25G9QaosnNYtRUJy2/s1600/IMG_7374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagO5jlILrNWWmhrjaOsI9sJ29ckRAWOKFWejqu-I0RFhUkUxO2G4kEJRK5YQQRMiPNpmjBk_4Cviv3kCghYJQNfUlmNQFQsPBTqjk48Dlky6IkgOmmouq5h_E6Uw25G9QaosnNYtRUJy2/s320/IMG_7374.JPG" width="239" /></a></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Au bout de ce temps de repos (1 heure à température ambiante ou 1 nuit au réfrigérateur), fariner légèrement le plan de travail et y verser la pâte. Dégazez-la, divisez-la en boule de 110 g environ.</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> </span><span style="font-family: "georgia" , "times new roman" , serif;">Façonner chaque morceaux de pâte en boule.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Prendre une boule de pâte et en la roulant sous la main, former un boudin d'une longueur d'environ 14 cm et en appuyant plus sur l'index afin de former une petite boule qui servira de tête.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYtyFxtlKeRQ56SAnOtXqYetzH4oPkdOnpm010-bCpUkz9z1WVZ6NoyLjLXIGlTeJnZSd8GaiQ6QlO5jH_-kbvN-dUb8bvXBu-TMYfG4dXUxgorbd2ib7mBCYOdj9CQrpX2nCN0324oJlT/s1600/IMG_7376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYtyFxtlKeRQ56SAnOtXqYetzH4oPkdOnpm010-bCpUkz9z1WVZ6NoyLjLXIGlTeJnZSd8GaiQ6QlO5jH_-kbvN-dUb8bvXBu-TMYfG4dXUxgorbd2ib7mBCYOdj9CQrpX2nCN0324oJlT/s320/IMG_7376.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghkl9c7uAp8BWjMI1DpdenLvDAA7ChAKoWIxn8oZDw597MMwYYTFqHY2YsoeWD0ENvPMOXT91dgc7WVGBBkBjAOs0-ziPrwWO_FvP42sWu05VLakAcdQ13PN7DMptqhYQ5FEJEia2i-Hez/s1600/IMG_7377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghkl9c7uAp8BWjMI1DpdenLvDAA7ChAKoWIxn8oZDw597MMwYYTFqHY2YsoeWD0ENvPMOXT91dgc7WVGBBkBjAOs0-ziPrwWO_FvP42sWu05VLakAcdQ13PN7DMptqhYQ5FEJEia2i-Hez/s320/IMG_7377.JPG" width="239" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Disposer ensuite ce boudin sur une plaque recouverte de papier sulfurisé ou d'une toile en silicone. A l'aide d'un couteau, faire une entaille de 3 à 3 cm en partant du bas du boudin pour faire les jambes et écartez les. Ensuite, on va faire une petite entaille de chaque côté du mannele pour faire les bras et écartez les. Faites la même chose avec toutes les boules.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDiJpm6rlVp4tULOyizHhYLMuhIGxiyD3IncRVn_NPKTf2Txa2NUctmZKD17voZ71vv-7mMMz_e7Y81tSsfhHctupB7Eu9k6QkSuGcc051eCTHikWe_2af_g3kRU29UQIb_9yxUufcZtE/s1600/IMG_7378.JPG" imageanchor="1" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDiJpm6rlVp4tULOyizHhYLMuhIGxiyD3IncRVn_NPKTf2Txa2NUctmZKD17voZ71vv-7mMMz_e7Y81tSsfhHctupB7Eu9k6QkSuGcc051eCTHikWe_2af_g3kRU29UQIb_9yxUufcZtE/s320/IMG_7378.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4Vj4KXktZ3_dGkiMrz7Mz920380YsJzrDrQ9_IGFO2yvnL92mJacwuXopkL8aXdJGn1c_Q8O3bdwQYOuQc96D6ZTLwJIBlpzrwlJz_y3Jn0ot_w0XarlA1bLsikjGd-1nvb1p65BjJRU/s1600/IMG_7379.JPG" imageanchor="1" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4Vj4KXktZ3_dGkiMrz7Mz920380YsJzrDrQ9_IGFO2yvnL92mJacwuXopkL8aXdJGn1c_Q8O3bdwQYOuQc96D6ZTLwJIBlpzrwlJz_y3Jn0ot_w0XarlA1bLsikjGd-1nvb1p65BjJRU/s320/IMG_7379.JPG" width="239" /></a></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Après avoir façonné nos bonhommes, couvrez les avec un torchon et laissez les reposer 1 à 2 heures à température ambiante (à l'abri des courants d'air). Ils doivent avoir gonflé.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbmrXtqnqFfJrmJsO1qpY6p3d11WfcyzwfptZDe79HWY14CtsjQ8oJQu-Lio2r2i20m7Wv4yqfkaFWv4nFrQzLra2wP_PfahcHSxteshIUFll59x0AVmNPUkmbnBi63JA8SmiqWNEvn4k/s1600/IMG_7395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="932" data-original-width="1241" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbmrXtqnqFfJrmJsO1qpY6p3d11WfcyzwfptZDe79HWY14CtsjQ8oJQu-Lio2r2i20m7Wv4yqfkaFWv4nFrQzLra2wP_PfahcHSxteshIUFll59x0AVmNPUkmbnBi63JA8SmiqWNEvn4k/s320/IMG_7395.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin700F4MCvIfq0rC7mfhpc4YGOImlhFz_0s6yp0fUO2y8vm9t0yM5IxHEFSApmIpmNBLnMEFBCndjXC-ufroCutxN_XkIMIzvH7R7CTNWDCwdeGr-wPOtdD9MwubcVtvVoXWrB4XNavx1h/s1600/IMG_7396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin700F4MCvIfq0rC7mfhpc4YGOImlhFz_0s6yp0fUO2y8vm9t0yM5IxHEFSApmIpmNBLnMEFBCndjXC-ufroCutxN_XkIMIzvH7R7CTNWDCwdeGr-wPOtdD9MwubcVtvVoXWrB4XNavx1h/s200/IMG_7396.JPG" width="149" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Préchauffer ensuite le four à 180°C (th.6).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Avant d'enfourner nos bonhommes, badigeonnez les à l'aide d'un pinceau d’œuf battu avec le lait. Poser ensuite des pépites de chocolat ou des raisins secs pour former les yeux et le ventre.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Enfournez les pour environ 20 minutes en surveillant la cuisson. Ils doivent avoir une belle couleur doré.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Pendant le temps de cuisson, préparer le glaçage en mélangeant le sucre glace et l'eau. Cette étape est facultative, je ne la fais pas à chaque fois.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Lorsque les bonhommes sont cuits, sortez les et badigeonnez les immédiatement du glaçage puis laissez les refroidir complètement.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLd2w7SLsZmla9AXiii59MoHzRx831NE1TvS_KzG95dvAVaSPLnBNHZisz_TKGDq2ZbNWB9LvLpajm2ebYpoj7l3RC9D1y2QuDK9PcPPbYhI-2NBCoYklpnw0SuuwKNqRIfAP0AmeVVhr/s1600/IMG_7441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLd2w7SLsZmla9AXiii59MoHzRx831NE1TvS_KzG95dvAVaSPLnBNHZisz_TKGDq2ZbNWB9LvLpajm2ebYpoj7l3RC9D1y2QuDK9PcPPbYhI-2NBCoYklpnw0SuuwKNqRIfAP0AmeVVhr/s320/IMG_7441.JPG" width="239" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">PS : Vous pouvez les réaliser nature ou encore avec des pépites de chocolat, il vous faudra alors ajouter les pépites au moment du pétrissage.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Pour la décoration, soit vous les laissez tel quel ou vous pouvez fondre du chocolat et trempez les pieds de vos bonhommes, le haut de sa tête, et y mettre des petits décors de Noël si vous le souhaitez.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"> <span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2TFmzdrDguMq8ALJmVq0JHtLMGzVXf0u6ZusDek-5bNNodPFq5_XaJnDLNP4bCBgXRMfFXic6NB_U2R0kffAg1QOKEhIvIU17lPAJEa1nqqJd-jDutwCvsUMLuaRclQQpJHlckUV6giW/s1600/IMG_7436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="932" data-original-width="1241" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2TFmzdrDguMq8ALJmVq0JHtLMGzVXf0u6ZusDek-5bNNodPFq5_XaJnDLNP4bCBgXRMfFXic6NB_U2R0kffAg1QOKEhIvIU17lPAJEa1nqqJd-jDutwCvsUMLuaRclQQpJHlckUV6giW/s320/IMG_7436.JPG" width="320" /></a></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-wCMRVS7XEyQBVCUOlQE3XRA-HzwOjR1xoR1jJMCPnVEK1MwgmZrz45CHotOcPmIA5hkqh3V1P4w0goBMY_hs0M4D9xrMxhI71oswdpEDtLDuM-7CrybbhqqfmtqhCx8_LNkxLkWLwnG/s1600/IMG_7438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-wCMRVS7XEyQBVCUOlQE3XRA-HzwOjR1xoR1jJMCPnVEK1MwgmZrz45CHotOcPmIA5hkqh3V1P4w0goBMY_hs0M4D9xrMxhI71oswdpEDtLDuM-7CrybbhqqfmtqhCx8_LNkxLkWLwnG/s200/IMG_7438.JPG" width="149" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiixySjhu2MuO_GmjiiyplMispnFTYYoM5HCfbkuLM-YA_p48nPaJBaMWzA6rVSM_9V3cZuEkEBcTrqgk_gFc0iYT-H75FFkxOYJENe2gn8bQNj07pCpAQgtuYNeBuP-U8A7MuK2gkmaylC/s1600/IMG_7476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiixySjhu2MuO_GmjiiyplMispnFTYYoM5HCfbkuLM-YA_p48nPaJBaMWzA6rVSM_9V3cZuEkEBcTrqgk_gFc0iYT-H75FFkxOYJENe2gn8bQNj07pCpAQgtuYNeBuP-U8A7MuK2gkmaylC/s320/IMG_7476.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_5qz0NPlwqkHvz1SLAlkQpjqS-Ha9tToFGOBUd3DYYA_wSgrrrldO7Rl5fMetJYrTAB0Gp4YLliCy4-P3j2mosBKJF3NjchH1XTq2LLMAHGJbUo4cTqquzARvF26TfCxsGc-9-hXccth/s1600/IMG_7473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_5qz0NPlwqkHvz1SLAlkQpjqS-Ha9tToFGOBUd3DYYA_wSgrrrldO7Rl5fMetJYrTAB0Gp4YLliCy4-P3j2mosBKJF3NjchH1XTq2LLMAHGJbUo4cTqquzARvF26TfCxsGc-9-hXccth/s320/IMG_7473.JPG" width="239" /></a><br />
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<b style="color: #cc0000;"><span style="font-family: "georgia" , "times new roman" , serif;">✽✽✽✽✽✽✽✽✽</span></b><br />
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Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com0tag:blogger.com,1999:blog-7587936018125347407.post-31474164974874143112017-12-05T07:00:00.000-08:002017-12-05T07:00:15.093-08:00{ Calendrier de l'Avent # jour 5 } Mes sachets de thé de Noël<div style="text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYYiSpIsn7ZswseXCq_I-RNGXowCeHRtAiSTacVP011DLgS3oBcdShvKQT7kkEegrY6NdcFvlTqvYNWuBcZAD43-HlbI1EcfNOeuNivdWwjEodgSUrAdvoT-16b4c7TxxjvIPjJpH_HHD/s1600/IMG_7225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYYiSpIsn7ZswseXCq_I-RNGXowCeHRtAiSTacVP011DLgS3oBcdShvKQT7kkEegrY6NdcFvlTqvYNWuBcZAD43-HlbI1EcfNOeuNivdWwjEodgSUrAdvoT-16b4c7TxxjvIPjJpH_HHD/s320/IMG_7225.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG-a-d_sTDh7ha1sv9e0ygDhTiBZnrcSP25DwPxJIYBzasizxsLrLOHc4gXgBqfIUoskOWkcFHtcT4dXnL4K7x9R8FvobGg7v2FFNnf0tjDBz1bNnuissqGHbTH2lVF8Xbo_UfeH7j-oJv/s1600/IMG_7263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG-a-d_sTDh7ha1sv9e0ygDhTiBZnrcSP25DwPxJIYBzasizxsLrLOHc4gXgBqfIUoskOWkcFHtcT4dXnL4K7x9R8FvobGg7v2FFNnf0tjDBz1bNnuissqGHbTH2lVF8Xbo_UfeH7j-oJv/s320/IMG_7263.JPG" width="239" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">On continue le décompte gourmand en ouvrant la case du <span style="color: #cc0000;"><b>5ème jour du calendrier de l'Avent</b></span>. Et aujourd'hui, on va parler de cadeaux gourmands. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">J'ai lancé il y a quelques temps, sur ma page facebook, <a href="https://www.facebook.com/La-gourmandise-est-un-vilain-d%C3%A9faut-603332363146977/" target="_blank">La gourmandise est un vilain défaut</a>, un food swap sur le thème de Noël. J'ai donc décidé de préparer quelques cadeaux gourmands fait maison. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Après avoir fouiné sur internet, pinterest, ..., j'ai jeté mon dévolu sur <span style="color: #cc0000;"><b>3 cadeaux gourmands</b></span>. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvgEkKjzTJjuBAripDNKBwdYtjVa2JH7tU6_n9Rl4tD3GSBOreNpSpdLwJarjlMkQM48SwKoynX1tpz-gkQDKdb4RREputHT8Qteq_f4yMQD0aCwypsf3N5EeN25f9CtEZVgqp1DtW-33-/s1600/IMG_7243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvgEkKjzTJjuBAripDNKBwdYtjVa2JH7tU6_n9Rl4tD3GSBOreNpSpdLwJarjlMkQM48SwKoynX1tpz-gkQDKdb4RREputHT8Qteq_f4yMQD0aCwypsf3N5EeN25f9CtEZVgqp1DtW-33-/s320/IMG_7243.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Lp694sQb84dvDj5LiJziU3EwOPDyqBx2thCCWET-5kD4CZibOCpEuzKIrQCBM-nDstkdxFy-WESS53SZO2hPgsG7nLOn9IrS55mvBlTrGyHJkzbXsiDJKkiwHyBfwODG1KO432cuc8ph/s1600/IMG_7229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Lp694sQb84dvDj5LiJziU3EwOPDyqBx2thCCWET-5kD4CZibOCpEuzKIrQCBM-nDstkdxFy-WESS53SZO2hPgsG7nLOn9IrS55mvBlTrGyHJkzbXsiDJKkiwHyBfwODG1KO432cuc8ph/s320/IMG_7229.JPG" width="239" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Je commence donc avec de jolis sachets fait maison garnis d'un de mes <span style="color: #cc0000;"><b>thés de Noël préférés du moment</b></span>. J'adore le thé, mais je dois dire que j'apprécie énormément le thé aux arômes de Noël durant cette période hivernale. Il y en a de multiples sortes et dans toutes les marques et gammes de prix. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mon dévolu s'est donc jeté sur un thé de Maison bourgeon, <a href="https://www.maisonbourgeon.com/" target="_blank">lien internet</a> pour y découvrir leur histoire et leur gamme de thé. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Pour ma part, j'ai découvert leur thé sur le marché de Noël de Strasbourg où tous les ans, ils ont 2 stands je crois, dispatché sur 2 endroits différents du marché de Noël. Et depuis, chaque année, je me ravitaille au moment du marché de Noël pour éviter de commander sur internet. Mais j'ai découvert il y a peu de temps, une superbe boutique de confiserie vendant cette marque de thé.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">J'aime beaucoup le goût de leur thé, leurs multiples assortiments, le nom original des thés et leur packaging hyper attirant aux couleurs variées!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJiK_itekr1gQq0wY8fEhPXgcZGWwFIQ7DHAup6USV2I9mJyt3T9OfAEhHT_tnbsQeNlkhyskoGSoUr0gvKaQmHwE5LrNAOSO7Hvy7k7k75JMesCq4sdEDHlzqIfFBOMa5xHh3JjJ92vYj/s1600/IMG_7193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJiK_itekr1gQq0wY8fEhPXgcZGWwFIQ7DHAup6USV2I9mJyt3T9OfAEhHT_tnbsQeNlkhyskoGSoUr0gvKaQmHwE5LrNAOSO7Hvy7k7k75JMesCq4sdEDHlzqIfFBOMa5xHh3JjJ92vYj/s320/IMG_7193.JPG" width="239" /></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">J'ai décidé de prendre celui ci, <b><span style="color: #cc0000;">Noël à Strasbourg de Maison Bourgeon</span></b>.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">C'est un thé vert aromatisé à la vanille, aux écorces d'oranges, épices de Noël et amandes. Pour les personnes qui ne sont pas fans d'épices de Noël, je trouve que c'est un mélange très subtil et léger en goût, juste ce qu'il faut pour apprécier l'association des saveurs. En tout cas, quand vous mettez le nez dans le sachet, ça sent divinement bon!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Malheureusement pour moi, c'était une édition limitée puisque je ne le retrouve pas sur le site internet. J'espère que je pourrais le retrouver de nouveau au marché de Noël de Strasbourg!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u><u>temps d'infusion</u> : 3 à 5 minutes</u></span></div>
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<u>température d'infusion </u>: 85 °</div>
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<u>quand le boire </u>? : du matin au soir</div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Que diriez vous si on commençait la fabrication de nos petits sachets de thé ?</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;"><u><b>Pour nos sachets de thé</b></u></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZ6lm4LwMGEQFNu_WQb53h9QMCaJnVZkqMlgpsM6LX8ZiS2f37KfBdsS2vuxFeXYtXcthd1-mSyGdFVf8F-zlkNQcPI3Y_qkaK5_EqVqfn03CsW6Mk7NopcQraQUnqgEJfH9siNwvjBwh/s1600/IMG_7193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZ6lm4LwMGEQFNu_WQb53h9QMCaJnVZkqMlgpsM6LX8ZiS2f37KfBdsS2vuxFeXYtXcthd1-mSyGdFVf8F-zlkNQcPI3Y_qkaK5_EqVqfn03CsW6Mk7NopcQraQUnqgEJfH9siNwvjBwh/s320/IMG_7193.JPG" width="239" /></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #38761d;">🎄 </b>filtres à café</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #38761d;">🎄 </b>emporte pièces aux formes de Noël</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #38761d;">🎄 </b>fil de coton et une aiguille à coudre</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #38761d;">🎄 </b>papiers cartonnés, perforatrice et colle</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #38761d;">🎄 </b>sachets transparent</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #38761d;">🎄 </b>ruban, étiquettes, stylo, ciseaux</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #38761d;">🎄 </b>thé</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Commencer par dessiner les formes de vos sachets sur le filtre à café.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcdS7yNT70XAMdHe6ClbN7_jDnHzpM_4wLzJghKhyM8iT1DiwHokiq_0dbHAcktMRNTMK4VMKYS9mmwL6BDR4NLfXWnSXmX69EZTCHJcQMP2hBfiv044Qg3_GkzTMkQ5pZ6PR7WdP9GHy/s1600/IMG_7214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="524" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcdS7yNT70XAMdHe6ClbN7_jDnHzpM_4wLzJghKhyM8iT1DiwHokiq_0dbHAcktMRNTMK4VMKYS9mmwL6BDR4NLfXWnSXmX69EZTCHJcQMP2hBfiv044Qg3_GkzTMkQ5pZ6PR7WdP9GHy/s320/IMG_7214.JPG" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ZjyycN-XJW9IDMlQdpHc7Vx1y1d1scCNP5lvakYSqUUGELFVVS9XwMo6yw74rbOOZ7ZhenMZ9Ivx-MUpwXyMSD96rPr-cl2j6u0HP9qooYvQF7Y55JBiXFy0EGJw9B7M3MMxrMl8FCqo/s1600/IMG_7198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ZjyycN-XJW9IDMlQdpHc7Vx1y1d1scCNP5lvakYSqUUGELFVVS9XwMo6yw74rbOOZ7ZhenMZ9Ivx-MUpwXyMSD96rPr-cl2j6u0HP9qooYvQF7Y55JBiXFy0EGJw9B7M3MMxrMl8FCqo/s320/IMG_7198.JPG" width="239" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Cousez ensuite tout autour de votre forme à l'aide d'une aiguille et d'un fil.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijw20ukAj5vhGNuu090_5J9Cp8_SmMTrqyNZoee4hfqwPz4EAGFpR6hZyrmJRCY7EI0Brj3esr6-Od7F7DxAQUZJqX0Ohtsl9ukCLf69nx3kKxL8_XLzdMUn75WOn-sb1hEvfzBGvyMGZa/s1600/IMG_7199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijw20ukAj5vhGNuu090_5J9Cp8_SmMTrqyNZoee4hfqwPz4EAGFpR6hZyrmJRCY7EI0Brj3esr6-Od7F7DxAQUZJqX0Ohtsl9ukCLf69nx3kKxL8_XLzdMUn75WOn-sb1hEvfzBGvyMGZa/s320/IMG_7199.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPyNbTf2UQahU99wUqQU_RQb9KNZoSEaH4CWXuH8RzPQtUJTUvuYswusEytxJTKBpKvH9IHxICjsKQAb12hnH_TsS2UXrUZJRZ3-zx75k2bCopEj83gxaZxh07EZ3k9f3rZHP48ubgr-aA/s1600/IMG_7200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPyNbTf2UQahU99wUqQU_RQb9KNZoSEaH4CWXuH8RzPQtUJTUvuYswusEytxJTKBpKvH9IHxICjsKQAb12hnH_TsS2UXrUZJRZ3-zx75k2bCopEj83gxaZxh07EZ3k9f3rZHP48ubgr-aA/s320/IMG_7200.JPG" width="239" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Laissez une partie non cousue, ce qui nous permettra de glisser le thé dans le sachet.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Découpez ensuite le contour de votre forme à l'aide d'un petit ciseau, tout en laissant quelques millimètres de bordure afin d'éviter que le fil ne se défasse.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4KRvLQT5NrglMOW_FW5PYuyWigTssT6CIpVjT62iNL2k9YXaTL-c7GL2geKKTC5Ito4YIWrjjaZfV0MOEVaK8NnplD2MjVH1M7SbiHrscRrPFgTTeZOur6VQaYN7NrMqzWIG7N4yrItcV/s1600/IMG_7201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4KRvLQT5NrglMOW_FW5PYuyWigTssT6CIpVjT62iNL2k9YXaTL-c7GL2geKKTC5Ito4YIWrjjaZfV0MOEVaK8NnplD2MjVH1M7SbiHrscRrPFgTTeZOur6VQaYN7NrMqzWIG7N4yrItcV/s320/IMG_7201.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQDAA2blv6U7tKyPjfoWzqX3qqDpiHtTrcX-OfTVyTbT8I1Ug0PaV0ZVaAvqGB8aaXwCZLbJiU77dBUBY980wOpczXpUXkWvgrdz3F9wMjL4TlZN8QaOy08qOQmfg34ivo1a53Lolw-XS/s1600/IMG_7202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQDAA2blv6U7tKyPjfoWzqX3qqDpiHtTrcX-OfTVyTbT8I1Ug0PaV0ZVaAvqGB8aaXwCZLbJiU77dBUBY980wOpczXpUXkWvgrdz3F9wMjL4TlZN8QaOy08qOQmfg34ivo1a53Lolw-XS/s320/IMG_7202.JPG" width="239" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Découpez ainsi tous les sachets.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Remplissez les différents sachets avec le thé, attention à nos pas trop les remplir, cela vous facilitera la couture de fermeture que nous ferons par la suite.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Avant de refermer complètement le sachet, glissez y un morceau de fil de coton puis maintenez la partie ouverte du sachet et procéder à la couture. Faites un nœud pour sécuriser le tout et coupez le surplus de fil.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Au bout de notre fil de coton, collez une petite étiquette pour finaliser nos sachets de thé de Noël.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Il ne reste plus qu'à les disposer dans un sachet transparent que vous décorerez à votre souhait.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYh3C0QS_tW5J7WOzjaefxCyDucYzG5JYYVvYpuJC922LzeVhljGXUwSo8jOGjSWUbS3XfQej0cSLg0A_AJ-stYAuIpOpHuUohYhw3dwtvs6SVnps8GvKOalpwIUhrzgu315YQaxs0ndj7/s1600/IMG_7219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYh3C0QS_tW5J7WOzjaefxCyDucYzG5JYYVvYpuJC922LzeVhljGXUwSo8jOGjSWUbS3XfQej0cSLg0A_AJ-stYAuIpOpHuUohYhw3dwtvs6SVnps8GvKOalpwIUhrzgu315YQaxs0ndj7/s320/IMG_7219.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQ8pnXkJ69cio42ukQT5qQFB2kFHwhynpdLV68p9AM9y4-t4K9-T2ba2Jc6FWMdHbGnukhpZbTaNyIiC2GXWx1CucOsllZ45d1L8DwQ8P2JlB4MEIXr-oGct8MIyI-PNtGFN1K63W_wf5/s1600/IMG_7222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQ8pnXkJ69cio42ukQT5qQFB2kFHwhynpdLV68p9AM9y4-t4K9-T2ba2Jc6FWMdHbGnukhpZbTaNyIiC2GXWx1CucOsllZ45d1L8DwQ8P2JlB4MEIXr-oGct8MIyI-PNtGFN1K63W_wf5/s320/IMG_7222.JPG" width="239" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Voici la décoration de sachet que j'ai choisi de faire avec le matériel que j'avais en ma possession.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVAfQLFEovCNUzhkYv0CqTpxkBlzFCmIgxGTAsw9Murpbw-uclTLxA88e7l7qGZL1I-rrHWS32z5sS4J02m13AXsdLGFlvxi8YxrYsohKHjImanR4mHpwtiY_ROc1yglSLfSdqOYRiIWh/s1600/IMG_7251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVAfQLFEovCNUzhkYv0CqTpxkBlzFCmIgxGTAsw9Murpbw-uclTLxA88e7l7qGZL1I-rrHWS32z5sS4J02m13AXsdLGFlvxi8YxrYsohKHjImanR4mHpwtiY_ROc1yglSLfSdqOYRiIWh/s320/IMG_7251.JPG" width="239" /></span></a></div>
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<b style="color: #cc0000;"><span style="font-family: "georgia" , "times new roman" , serif;">✽✽✽✽✽✽✽✽✽</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2PlMQTbpUQ8qhV_oXvFMcXKKDsSctbmwIBT41NoJ83wvo2Mg26BNY1Jtqs5_9rxOOY-c51npsF-nvb2L10NCMGGjuu-Qp31aO9O6BYjaIfP3YyO2mIUoRsMjWGvPv6LvCrT8xaIVWdyR/s1600/20161010_124637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2PlMQTbpUQ8qhV_oXvFMcXKKDsSctbmwIBT41NoJ83wvo2Mg26BNY1Jtqs5_9rxOOY-c51npsF-nvb2L10NCMGGjuu-Qp31aO9O6BYjaIfP3YyO2mIUoRsMjWGvPv6LvCrT8xaIVWdyR/s320/20161010_124637.jpg" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7JhvPiidQvaKvWlM0_TXC8duE1TfHtP_nrWucX4mzU4103Qp5Nri5wvOUMsAqOG6IlaBRsl7dS1Gg5RSCuKMB2ba0bh6vGNEZ97suKKs8i4s8M1zzF-JrzUUCtgVKBE9srWe5LA8ep-l/s1600/20161010_124646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7JhvPiidQvaKvWlM0_TXC8duE1TfHtP_nrWucX4mzU4103Qp5Nri5wvOUMsAqOG6IlaBRsl7dS1Gg5RSCuKMB2ba0bh6vGNEZ97suKKs8i4s8M1zzF-JrzUUCtgVKBE9srWe5LA8ep-l/s320/20161010_124646.jpg" width="180" /></a></div>
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Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com0tag:blogger.com,1999:blog-7587936018125347407.post-25181488322478484812017-12-04T07:00:00.000-08:002017-12-04T07:00:08.588-08:00{ Calendrier de l'Avent # jour 4 } Pains d'épice moelleux de Christophe Felder<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjENJJZX1ZAPZjIx4_MUGNcATE1Xl2wFXoKAAQp_Qs9u0LZ_7QDqSn_3T7QrSoBqWXYdHDO7VXLA4vmGyiOUod1kHACF8EjEY8ROJ2oEg13FqWUJiG22-i072eHrzVhY3XOo4Sbr2fRJDmE/s1600/Snapseed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="993" data-original-width="745" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjENJJZX1ZAPZjIx4_MUGNcATE1Xl2wFXoKAAQp_Qs9u0LZ_7QDqSn_3T7QrSoBqWXYdHDO7VXLA4vmGyiOUod1kHACF8EjEY8ROJ2oEg13FqWUJiG22-i072eHrzVhY3XOo4Sbr2fRJDmE/s320/Snapseed.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6otZWVUeKremgCSrZ3xt1YImZ323TwvUxfD-tsIWZZvQrbL5Mx6TkMy1S4UiK7kswWdq7cJ4vSJWQHndaBADrd-0zEw89bh2l0RFF7ij86ilYnEWQcsveaKluAyhck9a94hfNUy10w58/s1600/Snapseed+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6otZWVUeKremgCSrZ3xt1YImZ323TwvUxfD-tsIWZZvQrbL5Mx6TkMy1S4UiK7kswWdq7cJ4vSJWQHndaBADrd-0zEw89bh2l0RFF7ij86ilYnEWQcsveaKluAyhck9a94hfNUy10w58/s320/Snapseed+%25283%2529.jpg" width="239" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>4ème jour du calendrier de l'Avent</b></span>, et c'est avec Prosper, non plutôt Felder, que l'on ouvre cette fenêtre.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Felder, hoplaboum ..... le roi du <span style="color: #cc0000;"><b>pain d'épices moelleux</b></span>!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVDeGqX82PQfXXNhZyVQkjZ-YTBQNV8Vl0gxm7vpTXHJ4Us8ydPjlaygShV1H-RorFf4NRjztnDNsDpvkiGjv4m8kiRkG3qRWuBK41vzdEOuDTVFITWwVDcPnqVzKwqb8mciBE1kqX4YYF/s1600/Snapseed+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVDeGqX82PQfXXNhZyVQkjZ-YTBQNV8Vl0gxm7vpTXHJ4Us8ydPjlaygShV1H-RorFf4NRjztnDNsDpvkiGjv4m8kiRkG3qRWuBK41vzdEOuDTVFITWwVDcPnqVzKwqb8mciBE1kqX4YYF/s320/Snapseed+%25282%2529.jpg" width="239" /></a></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Le pain d'épices est une autre spécialité que l'on retrouve en Alsace. D'ailleurs, savez vous qu'il existe le palais du pain d'épices et le musée du pain d'épices et de l'art populaire alsacien, basé à Gertwiller. Il retrace l'histoire de ce pain, ainsi que le matériel qui servait à sa fabrication, les moules, les emportes pièces ... il y a même un atelier de fabrication de pain d'épices à côté. Je dois vous avouer que depuis que je suis en Alsace, je n'y ai jamais été. Je me mets cette visite de côté!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizhwiaoWLd-rWkDck03RoITa-BV-5k_V82actcmwGq_k-8Uy6lHYr2D5EQ06X_gQRuQbwMuUotcI2159Dgx6lvO0-rD8lqH5PTrLxgHCrcqO9xEf2ryaCBdq9Zz8KSD-F9jVF4kuIXURM_/s1600/IMG_6893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="931" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizhwiaoWLd-rWkDck03RoITa-BV-5k_V82actcmwGq_k-8Uy6lHYr2D5EQ06X_gQRuQbwMuUotcI2159Dgx6lvO0-rD8lqH5PTrLxgHCrcqO9xEf2ryaCBdq9Zz8KSD-F9jVF4kuIXURM_/s320/IMG_6893.JPG" width="320" /></a></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Il existe de multiples recettes de pain d'épices et de méthode de fabrication. Et pour cette fois ci, j'ai jeté mon dévolu sur celle de C. Felder qui est dans la bible rose. Pour leur réalisation, j'ai eut la chance qu'une collègue m'approvisionne d'une sublime farine de seigle du moulin de Voellerdingen Fr. Klein et d'un miel de forêt, production locale! Ils n'ont pas de site internet mais je vous met ce lien, <a href="https://www.yelp.fr/biz/moulin-klein-boutique-voellerdingen" target="_blank">moulin klein</a>, pour que vous puissiez y jeter un oeil, et pourquoi pas y aller directement pour tester leurs produits (farine, miel, pain, oeufs, ...)!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifotLme3XcuOhij2EfziSDY4O1uYw6kF8lsGUtS66uy0a-36Vj-3xBPx1wzK4sL9_1WWSv1DITZueE1ZZyKz1o396jncQN5LKoNwzFt1z4IVplrunUM7hatPfVSSe4xaQycqP_6Q5ompSU/s1600/IMG_6662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifotLme3XcuOhij2EfziSDY4O1uYw6kF8lsGUtS66uy0a-36Vj-3xBPx1wzK4sL9_1WWSv1DITZueE1ZZyKz1o396jncQN5LKoNwzFt1z4IVplrunUM7hatPfVSSe4xaQycqP_6Q5ompSU/s320/IMG_6662.JPG" width="239" /></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVKCybhWyXAO8aX8bYlfk2-v63zvwF6yNqlZv-_w2PpRxAXXoeLuxV8kIe3tFBYXoNxkbKmeZkbYa429J7nOt9HoRC4-hQsgjKztpaCSH9zRavLnc1edDBu6qD4NDuHQD8DGQzdD_0IBZm/s1600/IMG_6660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVKCybhWyXAO8aX8bYlfk2-v63zvwF6yNqlZv-_w2PpRxAXXoeLuxV8kIe3tFBYXoNxkbKmeZkbYa429J7nOt9HoRC4-hQsgjKztpaCSH9zRavLnc1edDBu6qD4NDuHQD8DGQzdD_0IBZm/s320/IMG_6660.JPG" width="239" /></a></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">En tout cas, cette recette est absolument exquise! </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"> Moi qui adore le pain d'épices, je l'ai tout de suite adopté et recopié dans mon carnet de recettes. Ces petits pains d'épices sont moelleux, l'équilibre entre les épices et la confiture d'orange est un régal. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4a78BmyUThwraX9uUPdYd0CkuU7ogqZL3hvfWeXegfPF5RhACIg_q398X_8tTSaRgdQRKoiowdI3GFNFafTjO9HsZaMDHjLKiK_iyl-CWsnQr_RcLuDQ0Ddfu5w5zFhL4hY04ex_9ia-q/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="203" data-original-width="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4a78BmyUThwraX9uUPdYd0CkuU7ogqZL3hvfWeXegfPF5RhACIg_q398X_8tTSaRgdQRKoiowdI3GFNFafTjO9HsZaMDHjLKiK_iyl-CWsnQr_RcLuDQ0Ddfu5w5zFhL4hY04ex_9ia-q/s1600/images.jpg" /></span></a></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><u><b>Pour une vingtaine de pièces</b></u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">10 cl de lait </span></span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">– 1 CS de badiane (anis étoilé) </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">– 25</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> g de farine blanche </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">–</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> 150 g de farine de seigle </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">– 25 g de fécule de pomme de terre </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">– 80 g de beurre – 240 g de miel (j'ai mis du miel de forêt) </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">– 1 sachet de levure chimique </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">– 15 g de cassonade ou vergeoise brune </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">–</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> 1 cc de cannelle en poudre </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">– 1/2 cc de quatre-épices </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">– 240 g de marmelade d'orange amère </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">– </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">2 œufs –</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">1 cc de sel </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> </span></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">200 g de confiture d'abricot </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">– 3 CS de marmelade </span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">– 1 orange</span></b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Préchauffer le four à 170°C.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Verser le lait dans une casserole, portez le à ébullition puis y ajoutez la badiane et laisser infuser 10 minutes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Pendant l'infusion, faites chauffer à feu doux le miel dans une casserole ou au micro-ondes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Préparer les ingrédients secs. Mélanger les 2 farines, la fécule, la levure chimique, la cassonade, la cannelle et le quatre-épices.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter au mélange d'ingrédients secs, le miel chauffé et la marmelade d'orange, et mélanger à l'aide d'une spatule.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Incorporer ensuite les 2 oeufs, le beurre fondu et enfin le sel sans cesser de remuer.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Filtrez le lait infusé à l'aide d'une passoire directement sur la pâte et mélanger la pâte jusqu'à ce qu'elle soit homogène.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghBecvEZjs_0jxsmH7maex8Etmv8DXH3MVrB-X_kg5jHvzDmGIBY9HtrNz8IaPHXUWZR5cSy79AGbP385En3T2KiFS5QRMrXSOHyKu96-FrOyjyPUbjU8sqDwbZqBtVppBdRT1iX4z8Yqv/s1600/IMG_6663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghBecvEZjs_0jxsmH7maex8Etmv8DXH3MVrB-X_kg5jHvzDmGIBY9HtrNz8IaPHXUWZR5cSy79AGbP385En3T2KiFS5QRMrXSOHyKu96-FrOyjyPUbjU8sqDwbZqBtVppBdRT1iX4z8Yqv/s320/IMG_6663.JPG" width="239" /></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DevX4wlKLmHdqv-7LVoPpTtXNAjzrP3qxPcljpKOzTAicBwC5TYshyeGuTHuQnfQoRfFcCDb7DKeI8Bpx26UaNr6kzSOn9UPxD174pYtrNkzBtzf0MKBKgJ356RFiM7wS7biwCHgEx-C/s1600/IMG_6664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DevX4wlKLmHdqv-7LVoPpTtXNAjzrP3qxPcljpKOzTAicBwC5TYshyeGuTHuQnfQoRfFcCDb7DKeI8Bpx26UaNr6kzSOn9UPxD174pYtrNkzBtzf0MKBKgJ356RFiM7wS7biwCHgEx-C/s320/IMG_6664.JPG" width="239" /></a></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Garnir les moules à muffins aux trois quarts (mes moules viennent de chez Lidl, et je les trouve top!).</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenCujFyIk4BhCI3EaYQXzdY6rJjBlKnrTicWEdxs59NOQ6Way1-9oJQh60knOd2aktoaVN9naPMVGnbXbLX6yOo_yKVIOJMXXuYLRGFhZ9XkH5akvSMHFVpwWnc-Wcq3uJmqWIA45AhYT/s1600/IMG_6665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="698" data-original-width="931" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenCujFyIk4BhCI3EaYQXzdY6rJjBlKnrTicWEdxs59NOQ6Way1-9oJQh60knOd2aktoaVN9naPMVGnbXbLX6yOo_yKVIOJMXXuYLRGFhZ9XkH5akvSMHFVpwWnc-Wcq3uJmqWIA45AhYT/s320/IMG_6665.JPG" width="320" /></a></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Enfourner et laisser cuire 25 à 30 minutes. Une fois la cuisson terminée, attendez quelques instants avant de démouler les gâteaux sur une grille.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Lorsque les pains d'épices sont suffisamment refroidis, mettre à fondre sur feu doux la confiture d'abricot et les 3 CS de marmelade d'orange amère.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Lorsque ce mélange est bien fondu, nappez légèrement le dessus des pains d'épices à l'aide d'un pinceau et décorez les.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkxtUR2DdNLii1kpRhQToUGuzwYPt0QBf0Xex9R1Ko9mXbJpnMlJfGOZPCPSOerELYId_pQXm9xNwB1jZNGo0odduQ62nktEXvJfr4ng-4-JlpArLT6eJKNfnjhxmsi7whgJSnUJxatN43/s1600/IMG_6715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkxtUR2DdNLii1kpRhQToUGuzwYPt0QBf0Xex9R1Ko9mXbJpnMlJfGOZPCPSOerELYId_pQXm9xNwB1jZNGo0odduQ62nktEXvJfr4ng-4-JlpArLT6eJKNfnjhxmsi7whgJSnUJxatN43/s320/IMG_6715.JPG" width="239" /></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-WTbbfdffjsWlzdNKqy0usp1UhpQimZghJVjxZfWOF8i4WSFoKca10exkfSYGX0SYetYPef163a_vFwgDbdCN8Ci_b8EM_nEBB7z1y2Iv1JzS03jydsY6Cnx-Ul9FNbdN-CRZ2AZk2NIG/s1600/IMG_6719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-WTbbfdffjsWlzdNKqy0usp1UhpQimZghJVjxZfWOF8i4WSFoKca10exkfSYGX0SYetYPef163a_vFwgDbdCN8Ci_b8EM_nEBB7z1y2Iv1JzS03jydsY6Cnx-Ul9FNbdN-CRZ2AZk2NIG/s320/IMG_6719.JPG" width="239" /></a></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDg19v9jRs42iaJf1bD0_BXHfZmTfbhTxz-iX9MmiCFzU_d1Fi6XkXO5awK6hC93WfJn5iJEyygnUGI4Nop9E29IbmfhkpE-p3OHqUT8Wa7xQsvwdXt-yLQpe9Y7Wp4BqsPVwf_nIMYPnm/s1600/IMG_6720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDg19v9jRs42iaJf1bD0_BXHfZmTfbhTxz-iX9MmiCFzU_d1Fi6XkXO5awK6hC93WfJn5iJEyygnUGI4Nop9E29IbmfhkpE-p3OHqUT8Wa7xQsvwdXt-yLQpe9Y7Wp4BqsPVwf_nIMYPnm/s320/IMG_6720.JPG" width="239" /></a></span><br />
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<span style="color: #990000; font-family: georgia, "times new roman", serif;">✽✽✽✽✽✽✽✽✽</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiijXDq5d-oppbtpPV0e0dDam76EkY4C4xbhHIrU5JqJCKp1GvhMOy9Lh-ZxrPCZ65FtG9tyxz5mDvI3KdpD0wqMktYFmdvYP-knu5aHepWEVPfjHqVNu3R2cEfZsP7sTfFDaWeVH6tLD-n/s1600/20161010_124637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiijXDq5d-oppbtpPV0e0dDam76EkY4C4xbhHIrU5JqJCKp1GvhMOy9Lh-ZxrPCZ65FtG9tyxz5mDvI3KdpD0wqMktYFmdvYP-knu5aHepWEVPfjHqVNu3R2cEfZsP7sTfFDaWeVH6tLD-n/s320/20161010_124637.jpg" width="180" /></a></div>
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Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com0tag:blogger.com,1999:blog-7587936018125347407.post-71774661565908294992017-12-03T07:00:00.000-08:002017-12-03T07:00:05.000-08:00{ Calendrier de l'Avent # jour 3 } Petits sablés d'Antan de Christophe Felder<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaEtjSyfouYlfHlcEP8AkATwSJhX67WTNRV4E3afpW9HaYVarcDCQ4xjaj7uGNXewFYyH9baILMQLIT5hmcEkoRfnwVRX67Hgc8UkICXOMCtwAz5del44Dr5qEx-2nq5ZpLhCgOO-y6z53/s1600/image+25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaEtjSyfouYlfHlcEP8AkATwSJhX67WTNRV4E3afpW9HaYVarcDCQ4xjaj7uGNXewFYyH9baILMQLIT5hmcEkoRfnwVRX67Hgc8UkICXOMCtwAz5del44Dr5qEx-2nq5ZpLhCgOO-y6z53/s320/image+25.jpg" width="240" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ouvrons la<span style="color: #cc0000;"><b> 3ème case du calendrier de l'Avent</b></span>. Et c'est une <span style="color: #cc0000;"><b>2ème</b></span><span style="color: #cc0000;"><b> recette de bredeles</b></span>, </span></div>
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<span style="font-family: georgia, "times new roman", serif;"> des petits sablés aromatisés au citron et à l'orange de Christophe Felder.</span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">J'ai réalisé pour la 1ère fois ces sablés dès que j'ai vu qu'il contenait de l'agrume, de la cannelle et de la fleur d'oranger. Toutes les saveurs que j'adore! Cette recette, je l'ai déniché dans le célèbre livre de C. Felder. Et je n'ai absolument pas était déçue puisque cette recette a fini dans mon cahier spécial biscuits.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOcyqoIY7Uj0wSEv3aehezDaQJSP6kGXZbohxI5Raw0oYZj_RL2puS8nljLv0qQ3kqDxmIImdADbJCAy5uW8eE4uBjIhzjn4f3c2Rtf-uAMTz6-dKBllKMTWwpkBQIhsJwJym-lusmcCCH/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="203" data-original-width="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOcyqoIY7Uj0wSEv3aehezDaQJSP6kGXZbohxI5Raw0oYZj_RL2puS8nljLv0qQ3kqDxmIImdADbJCAy5uW8eE4uBjIhzjn4f3c2Rtf-uAMTz6-dKBllKMTWwpkBQIhsJwJym-lusmcCCH/s1600/images.jpg" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #274e13;">250 g de farine – 125 g de beurre mou – 120 g de sucre en poudre </span><span style="color: #274e13;">– 65 g de poudre d'amandes </span><span style="color: #274e13;">– zeste 1/4 citron </span><span style="color: #274e13;">– zeste 1/4 orange</span><span style="color: #274e13;"> </span><span style="color: #274e13;">–</span><span style="color: #274e13;"> 1 œuf entier </span><span style="color: #274e13;">– 1 jaune d'oeuf + 1 pour la dorure </span><span style="color: #274e13;">– 1 cc de cannelle en poudre </span><span style="color: #274e13;">– 1 pointe de couteau de levure chimique </span><span style="color: #274e13;">– 1 pincée d'anis en poudre</span><span style="color: #274e13;"> – 15 g d'eau de fleur d'oranger </span><span style="color: #274e13;">– 1 cc de kirsch (non mis pour ma part)</span></span></div>
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<span style="color: #274e13;"><span style="font-family: "georgia" , "times new roman" , serif;">Dans le bol du pétrin, verser la farine, le sucre, la poudre d'amandes, la cannelle en poudre, la levure chimique et l'anis en poudre.</span></span></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Creuser un puits et y ajouter le beurre en petits morceaux ainsi que les zestes de citron et d'orange.</span></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Sabler la pâte à l'aide de la feuille à pâtisserie jusqu'à disparition du beurre. Vous devez obtenir une texture de sable assez fin.</span></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Incorporer ensuite l’œuf entier, le jaune d’œuf, l'eau de fleur d'oranger et le kirsch si vous en utilisez. </span></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Travailler de nouveau la pâte jusqu'à obtention d'une pâte homogène.</span></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Enveloppez la ensuite dans du papier film alimentaire et laissez la reposer au réfrigérateur pendant 2 heures (pour ma part, je la fais la veille et la laisse au réfrigérateur toute une nuit). </span><br />
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<span style="color: #274e13;"><span style="font-family: "georgia" , "times new roman" , serif;">Préchauffer votre four à 180°C (th.6).</span></span></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Sortez la pâte reposée et l'étalez sur un plan de travail légèrement fariné, sur une épaisseur de 3 à 4 mm d'épaisseur.</span></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Découper à l'emporte pièce des motifs variés, disposez les sur une toile en silicone ou du papier sulfurisé déposé sur une plaque à pâtisserie.</span><br />
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<span style="color: #274e13;"><span style="font-family: "georgia" , "times new roman" , serif;">Badigeonnez les avec le jaune d'oeuf.</span></span></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Faites cuire les sablés pendant 10 à 15 minutes en surveillant leur coloration.</span></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzp_tKrXTcWBAjKTbfYpcmPeWtLjTDq02vU3t2qAwY8A31f64WUl6dkOgdgTraRZv9uEEMPB9fSW3py5i13PAv5CmNvIE7GJHtkCtegoa4ErscJwrgw2GWIq8tVjMGpWMPbeJQj1Ml9cb6/s1600/20161127_180411.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzp_tKrXTcWBAjKTbfYpcmPeWtLjTDq02vU3t2qAwY8A31f64WUl6dkOgdgTraRZv9uEEMPB9fSW3py5i13PAv5CmNvIE7GJHtkCtegoa4ErscJwrgw2GWIq8tVjMGpWMPbeJQj1Ml9cb6/s200/20161127_180411.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPMCIgPBIOFS1RovMxyYhSEnk1kFNuNgV94v7V5R0IQXXtvDdMwFxGXL9jIn8WxM-IE1fwtrHSHMU_seg3eEwlAuqmUA0nTVHALitRh529V4Q4_EgkYFM6IkX0h74vpjlWR21Rm_sUzIp/s1600/20161127_180400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPMCIgPBIOFS1RovMxyYhSEnk1kFNuNgV94v7V5R0IQXXtvDdMwFxGXL9jIn8WxM-IE1fwtrHSHMU_seg3eEwlAuqmUA0nTVHALitRh529V4Q4_EgkYFM6IkX0h74vpjlWR21Rm_sUzIp/s200/20161127_180400.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNfHE1OL-taEwaOARosriNYugbSsEjbciHE8KgPXlrfalayy3I093lJTtLNrwFqc1ktlqF0btWewyR0jCeXwhBhHvcXZyl6Kw50ttIXAhnE5ggWZMmD74RN9rHRDY9Yno1NJHKaToozCc/s1600/20161127_180417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNfHE1OL-taEwaOARosriNYugbSsEjbciHE8KgPXlrfalayy3I093lJTtLNrwFqc1ktlqF0btWewyR0jCeXwhBhHvcXZyl6Kw50ttIXAhnE5ggWZMmD74RN9rHRDY9Yno1NJHKaToozCc/s200/20161127_180417.jpg" width="112" /></a></span></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> Laissez les complètement refroidir avant de les conserver dans une boîte métallique hermétique. </span><br />
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfpJuw9qpxAlvsgiVv9YGgiCH3yQDvSMPfxd7LAHBwYXEnbio_3whMSfv5MZyA2HOX_p_BaSNRSHG3AvMpCha_bdDpW0SoCvOoI4BYqJ_FcxoNWpg1dG_uJkM3g9X5rNxLFe-Y_R_Xv9y/s1600/20161212_170137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfpJuw9qpxAlvsgiVv9YGgiCH3yQDvSMPfxd7LAHBwYXEnbio_3whMSfv5MZyA2HOX_p_BaSNRSHG3AvMpCha_bdDpW0SoCvOoI4BYqJ_FcxoNWpg1dG_uJkM3g9X5rNxLFe-Y_R_Xv9y/s320/20161212_170137.jpg" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51QkiQpkgu-HYCn3BZTX8d0XB4NKjrUouIilPbAqK2jmtGe6LjfedtyznFh6s2jgG97DdU1NoWzhTLKanUSepJhNFfRM7aVZ8j7WdrGSO5nb3xSF7Ezy-JVRkZ6okbbZHYaBnfgYm5LJM/s1600/20161212_170154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51QkiQpkgu-HYCn3BZTX8d0XB4NKjrUouIilPbAqK2jmtGe6LjfedtyznFh6s2jgG97DdU1NoWzhTLKanUSepJhNFfRM7aVZ8j7WdrGSO5nb3xSF7Ezy-JVRkZ6okbbZHYaBnfgYm5LJM/s320/20161212_170154.jpg" width="180" /></a></span></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><b style="color: #cc0000;">✽✽✽✽✽✽✽✽✽</b></span></div>
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Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com0tag:blogger.com,1999:blog-7587936018125347407.post-64594839837410854532017-12-02T07:00:00.000-08:002017-12-02T07:00:00.135-08:00{ Calendrier de l'Avent # jour 2 } Damiers à la vanille et au chocolat<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJVqeS9uDshZdlUt52KjSXBFS3bkcjeAaNtMllqgAgRQuRazaix2JTWKdztWBT17K93nH7Eo16OwxiRwzl-Bfg52VxY_CDAtP9Q6efSH-10-vB2K5eYIusIpRQ8NVDVskocuOtMFSVCA/s1600/16195992_1040037256143150_1814180808819219624_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJVqeS9uDshZdlUt52KjSXBFS3bkcjeAaNtMllqgAgRQuRazaix2JTWKdztWBT17K93nH7Eo16OwxiRwzl-Bfg52VxY_CDAtP9Q6efSH-10-vB2K5eYIusIpRQ8NVDVskocuOtMFSVCA/s320/16195992_1040037256143150_1814180808819219624_n.jpg" width="240" /></a></span></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Aujourd'hui, on se retrouve avec le<span style="color: #cc0000;"><b> 2ème jour du calendrier de l'Avent</b></span>. Et je vous propose une<span style="color: #cc0000;"><b> recette de bredeles</b></span>, petits biscuits typiquement alsacien, que l'on confectionne particulièrement pour les fêtes de fin d'année. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Il existe une multitude de recettes où on peut leur donner de multiples formes grâce à tous les emportes pièces que l'on retrouve partout, d'ailleurs j'ai sélectionné plusieurs recettes que je confectionne chaque année pour agrémenter mes sachets que j'offre à mes proches. Et chaque année, j'adopte d'autres recettes pour que mes sachets ne se ressemblent pas à chaque fois.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> Je vous propose de réaliser des damiers au chocolat et à la vanille.</span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">Comment ne pas résister face à ces biscuits tout mignon! Je les aime beaucoup même si leur fabrication peut vous paraître un peu fastidieuse, ils sont très faciles à réaliser.</span></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">250 g de farine – 120 g de beurre mou – 150 g de sucre en poudre- 1 œuf – 10 à 20 g de cacao en poudre non sucré– 1 càc d'extrait de vanille en poudre</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Dans le bol du pétrin, mélangez à l'aide de la feuille, le sucre en poudre et le beurre jusqu'à obtenir un mélange blanchâtre et homogène. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ajoutez ensuite l’œuf et continuez de mélanger. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Puis ajoutez la farine tamisée ainsi que la vanille en poudre et mélangez jusqu'à incorporation complète.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Séparez la pâte en deux. Réservez la pâte blanche vanillée de côté et incorporez dans l'autre moitié le cacao en poudre.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Filmez les pâtes séparément et mettez les au frais pendant une heure. Pour ma part, je l'a fait la veille et la laisse au frais toute la nuit.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWdav7Mt7fr_JjBUQFi9hcCnLFxg39waf_R8yaZ0GHCzDKQO_RvJpchvyZZv5mzHyv6oHSu4Lfqq4NNeWLKZymleNpaAa6Voyd2mkI298CrvcPvLsdMNlRizpPsR958hUoitvqx6mBsT8/s1600/20161209_161259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWdav7Mt7fr_JjBUQFi9hcCnLFxg39waf_R8yaZ0GHCzDKQO_RvJpchvyZZv5mzHyv6oHSu4Lfqq4NNeWLKZymleNpaAa6Voyd2mkI298CrvcPvLsdMNlRizpPsR958hUoitvqx6mBsT8/s200/20161209_161259.jpg" width="112" /></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Étalez les 2 pâtes sur un plan de travail légèrement farine ou comme moi, sur une toile en silicone, en forme de rectangle tout en ayant au final un centimètre d'épaisseur. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGc3Vg_A7uJFPJsbwu9I_bJl9OcxZs256HuejrU5-aYrOO7p0dOcPj4JXh1F3c60jQC1-uenLZ3iwnX_EXBDPaQJDuY74DtXXydixsjyugftsjkkzh0gTRJmz-hWzvbhPau-TSrlJhAnA/s1600/20161209_162259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGc3Vg_A7uJFPJsbwu9I_bJl9OcxZs256HuejrU5-aYrOO7p0dOcPj4JXh1F3c60jQC1-uenLZ3iwnX_EXBDPaQJDuY74DtXXydixsjyugftsjkkzh0gTRJmz-hWzvbhPau-TSrlJhAnA/s320/20161209_162259.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkia8x6I1uC4FYMff2bO1SDB9qYVtDx8tWuJxkljw4IE3aD29MM3RNc__tNiMLLMmmFr4RBBEFQWu9w_saqnwzFk9-t7P_zq6h5mrakEeqYnSVJj2x4WYGumJ2CUn9luCjlwAf36BtMDo/s1600/20161209_162325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkia8x6I1uC4FYMff2bO1SDB9qYVtDx8tWuJxkljw4IE3aD29MM3RNc__tNiMLLMmmFr4RBBEFQWu9w_saqnwzFk9-t7P_zq6h5mrakEeqYnSVJj2x4WYGumJ2CUn9luCjlwAf36BtMDo/s320/20161209_162325.jpg" width="112" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Posez les deux pâtes l'une sur l'autre pour ajuster les 2 rectangles à la même taille. Avant de poser les plaques l'une sur l'autre, mouillez légèrement la plaque du dessous à l'aide d'un pinceau. Vous devrez d'ailleurs faire de même à chaque fois que vous devrez coller deux découpes. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Coupez le rectangle en deux dans la longueur. Posez les deux rectangles obtenus l'un sur l'autre.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">N'hésitez pas à remettre la pâte au frais pendant quelques minutes à chaque fois qu'elle vous paraîtra trop molle pour être travaillée.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbgs9ia4vGKWXtGAeM8zGftz23gV2ZY_QLQCTJTa1gTbkxQrFpyCfyXbE5ZomdDIEPmVMmN3f_7JbonixAqDXXMjkXaAvA6pqTOPwdUrR5XegIJVwy1aGA1s7AwZT1tl1UtX8H0ejG_EU/s1600/20161209_162526.jpg" imageanchor="1"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbgs9ia4vGKWXtGAeM8zGftz23gV2ZY_QLQCTJTa1gTbkxQrFpyCfyXbE5ZomdDIEPmVMmN3f_7JbonixAqDXXMjkXaAvA6pqTOPwdUrR5XegIJVwy1aGA1s7AwZT1tl1UtX8H0ejG_EU/s320/20161209_162526.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVbj4KY38eoHL0DeJgKr3jeI2XwHJME5SAubdIHRamYdMaore4Qplwthggo3lggxBslVvp0PHyUjIlj_DVmAq7qWbc16OF1o61p3gzj7z6L6RZBys2qXDuY0YbcxebZ6Y3Qnm9uNIy17Y/s1600/20161209_163327.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVbj4KY38eoHL0DeJgKr3jeI2XwHJME5SAubdIHRamYdMaore4Qplwthggo3lggxBslVvp0PHyUjIlj_DVmAq7qWbc16OF1o61p3gzj7z6L6RZBys2qXDuY0YbcxebZ6Y3Qnm9uNIy17Y/s320/20161209_163327.jpg" width="112" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Coupez ensuite votre pâte dans la longueur en tranches d'environ 1cm.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Retournez une tranche sur deux de manière à obtenir le damier, pensez toujours à mouiller légèrement en remontant le rectangle.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdjeHzq4YO1oIS4tD0_WQFMYT2qFOKm1buUdWABlSY2sf5s8kevo85ny99vSGOv7jkq0oIvtg7QddYtApJo4gDnhC56RlEKQLNzgcObtdSXKOMXDzMnST7LFfCX_j1g0UC1mwbsofmAyQ/s1600/20161210_114206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdjeHzq4YO1oIS4tD0_WQFMYT2qFOKm1buUdWABlSY2sf5s8kevo85ny99vSGOv7jkq0oIvtg7QddYtApJo4gDnhC56RlEKQLNzgcObtdSXKOMXDzMnST7LFfCX_j1g0UC1mwbsofmAyQ/s320/20161210_114206.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZqXcweyYqEgPfujs8vXRHsIlyw8YzY7d7Bdqf5ajaGNSeApNSn2ju-Deh4xHMuJl6s-eXAz7-q4mab8ceUeehxJ_ouoOIKROE8UqjYEdVY4gG4X4-LD-7QmLhzQhHctepoFbeSifhpc/s1600/20161210_114307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZqXcweyYqEgPfujs8vXRHsIlyw8YzY7d7Bdqf5ajaGNSeApNSn2ju-Deh4xHMuJl6s-eXAz7-q4mab8ceUeehxJ_ouoOIKROE8UqjYEdVY4gG4X4-LD-7QmLhzQhHctepoFbeSifhpc/s320/20161210_114307.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlsB_HuKOBjdrsMI_UGo6Js19mCYFy7GHiwvDZJ0g87G2EFARDeFCexpcTaZm2wsKkz783ShR6VNa1Z2y1OGHaw0f6Qi5Zs3KKxOprLmRXlpaqn7TvC0nfcsxgTiqv3Sok7WKvTIBSwhs/s1600/20161210_114352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlsB_HuKOBjdrsMI_UGo6Js19mCYFy7GHiwvDZJ0g87G2EFARDeFCexpcTaZm2wsKkz783ShR6VNa1Z2y1OGHaw0f6Qi5Zs3KKxOprLmRXlpaqn7TvC0nfcsxgTiqv3Sok7WKvTIBSwhs/s320/20161210_114352.jpg" width="112" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Coupez enfin le rectangle en tranches dans la largueur de manière à couper vos cookies, coupez entre 6 et 8mm.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Posez les cookies sur une plaque couverte de papier sulfurisé.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0WI2UtGfhmtKEqjKF7i28rqtkGqIVulWsXdk6OcoNQMU58mkfRalAMFy4k2ZwSjaxixdm6V46eY97lEEAT8wLJSLD42hEBTTN7TSv1CzqTmCLwfg4x23b4LHOXVW16GxMaARyNf8L2h4/s1600/20161210_141128.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0WI2UtGfhmtKEqjKF7i28rqtkGqIVulWsXdk6OcoNQMU58mkfRalAMFy4k2ZwSjaxixdm6V46eY97lEEAT8wLJSLD42hEBTTN7TSv1CzqTmCLwfg4x23b4LHOXVW16GxMaARyNf8L2h4/s320/20161210_141128.jpg" width="112" /></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Enfournez dans un four préchauffé à 180° pendant une quinzaine de minutes, un peu moins si vous aimez plus fondant, un peu plus si vous aimez plus croquant.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Laissez-les refroidir sur une plaque avant de pouvoir les déguster et de les ranger dans une boite métallique.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8aATIWXfd0YM2anVQTZLQWvQm7qPN5uRinvFRIbOTtgpZQg8uk0rJabeJ0St_KzAL1M2hRlsdqecI3C7HTb1IvFOHd6j1AOpS9N6nwKOAMkzprXLQLPtEMVOwdg64NkPGDO3WWbkSEkg/s1600/16266186_1040037252809817_6675297209102253301_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8aATIWXfd0YM2anVQTZLQWvQm7qPN5uRinvFRIbOTtgpZQg8uk0rJabeJ0St_KzAL1M2hRlsdqecI3C7HTb1IvFOHd6j1AOpS9N6nwKOAMkzprXLQLPtEMVOwdg64NkPGDO3WWbkSEkg/s320/16266186_1040037252809817_6675297209102253301_n.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOg8oFaSQEslN4QuBrjd_8xcRC3tL8UiBsOyT-T8SmmBzzQz5IS0xc9Hz846kpuxwnTZpkuw2NGI3w89Fmx8kJzF6mUsjAdiFP2GtjMyJ4Gmix2mYPeaTA0DVICj9_U9tcGyYMnBX5qQ/s1600/16425886_1040037309476478_613288014802441135_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOg8oFaSQEslN4QuBrjd_8xcRC3tL8UiBsOyT-T8SmmBzzQz5IS0xc9Hz846kpuxwnTZpkuw2NGI3w89Fmx8kJzF6mUsjAdiFP2GtjMyJ4Gmix2mYPeaTA0DVICj9_U9tcGyYMnBX5qQ/s320/16425886_1040037309476478_613288014802441135_n.jpg" width="240" /></a></span><br />
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<b style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #cc0000;">✽✽✽✽✽✽✽✽✽</span></b></div>
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Aureliehttp://www.blogger.com/profile/15832313427263293927noreply@blogger.com0tag:blogger.com,1999:blog-7587936018125347407.post-2650887906701084312017-12-01T07:00:00.000-08:002017-12-01T07:00:07.470-08:00{ Calendrier de l'Avent # jour 1 } Brioche couronne de l'Avent de Christophe Felder<div style="line-height: 24px; margin-bottom: 10px;">
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_OL0LCSCsDqz4uVy4QRyWWttxhU82W34uws2igkhDFtM4iGNwdN7Bdd1hAb_SVmDnGa78Tztb7p-y9qqXKQVa4RkK-WknFOsW8OwiBx4d24iSl1gaHqFxAWMw56O6woIu6iCtT9T4P6k/s1600/IMG_6714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_OL0LCSCsDqz4uVy4QRyWWttxhU82W34uws2igkhDFtM4iGNwdN7Bdd1hAb_SVmDnGa78Tztb7p-y9qqXKQVa4RkK-WknFOsW8OwiBx4d24iSl1gaHqFxAWMw56O6woIu6iCtT9T4P6k/s200/IMG_6714.JPG" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTIDyjAcaRwchO_JDBv0HK87cVQ9j0aZEDGOQWcBjSKju5vM7WdVCEx_locxo-ili6cQ7Z2e1aOMd7OUStqzlwGj74TwDZAGVcct-QLoNowB3CRj4rEe5RVAJqpxhpn1DxzTzmWq9oMdPs/s1600/Snapseed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTIDyjAcaRwchO_JDBv0HK87cVQ9j0aZEDGOQWcBjSKju5vM7WdVCEx_locxo-ili6cQ7Z2e1aOMd7OUStqzlwGj74TwDZAGVcct-QLoNowB3CRj4rEe5RVAJqpxhpn1DxzTzmWq9oMdPs/s320/Snapseed.jpg" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjio2RfMPGwRp-ETk9hzSww1yVgs_o0KrOgWT2HRNwPX2blm2oUQJ2hVA4IwOTjnM98prgnsndFngMGXeLbIY6Yoy9vrLHSXEWIRbi0NnS2S7iPg3NFhNvubROfdPz_3WcVsIWO38ToR-bS/s1600/IMG_6712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjio2RfMPGwRp-ETk9hzSww1yVgs_o0KrOgWT2HRNwPX2blm2oUQJ2hVA4IwOTjnM98prgnsndFngMGXeLbIY6Yoy9vrLHSXEWIRbi0NnS2S7iPg3NFhNvubROfdPz_3WcVsIWO38ToR-bS/s200/IMG_6712.JPG" width="149" /></a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Je déclare le calendrier de l'Avent officiellement ouvert! Le compte à rebours de Noël vient de commencer! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ouvrons la <span style="color: #cc0000;"><b>1 ère case du calendrier de l'Avent</b></span>. Et on débute les hostilités avec une recette de M. Christophe Felder, célèbre pâtissier Alsacien que l'on ne présente plus (d'ailleurs ça ne sera pas la seule!).</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cette recette de <b><span style="color: #cc0000;">brioche en forme de couronne</span></b> vient de la célèbre bible rose. C'est un vrai régal! Cette brioche aux parfums d'agrumes et de fleur d'oranger trouvera amplement sa place sur la table de vos petits déjeuners durant le mois de décembre, mais aussi tout au long de l'année! </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNV2yGSHaYNObYzhIPwQhDdpG3bVBQ1iq4BjFcF3mVJWoH_BFuNwe6DScQsfXLIZynZebk2-C74qKtBOR2so_NAQL14rYOZvXzr6v0mef5_ifjs7kAKkfUvmcaM-DRD94JaOBMvM6f4Ugk/s1600/IMG_6894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="931" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNV2yGSHaYNObYzhIPwQhDdpG3bVBQ1iq4BjFcF3mVJWoH_BFuNwe6DScQsfXLIZynZebk2-C74qKtBOR2so_NAQL14rYOZvXzr6v0mef5_ifjs7kAKkfUvmcaM-DRD94JaOBMvM6f4Ugk/s320/IMG_6894.JPG" width="320" /></a></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Je n'ai pas changé en soi la recette. J'ai remplacé le rhum par du lait, et je n'ai pas mis de fruits confits, non pas que je n'aime pas ça, mais parce que je préfère la brioche sans rien dedans pour pouvoir la tartiner d'une bonne confiture ou autre gourmandise à tartiner.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrOYwY8NjpGSKKRXQo55pP3nKAqrU2teGNBkSHTbg1bnLtAykqjzBHgnRAtRToumNZuHAD-P7U-RmcPtA99Nq6ohsUbHJZBVm8Fi4Qx7W6sIMquRefjrOL65OHHfHUC2Bd3F9FYUUyfOWH/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" data-original-height="203" data-original-width="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrOYwY8NjpGSKKRXQo55pP3nKAqrU2teGNBkSHTbg1bnLtAykqjzBHgnRAtRToumNZuHAD-P7U-RmcPtA99Nq6ohsUbHJZBVm8Fi4Qx7W6sIMquRefjrOL65OHHfHUC2Bd3F9FYUUyfOWH/s1600/images.jpg" /></span></a></div>
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<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><u><b>Pour 1 couronne</b></u></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">400 g de farine – 80 g de beurre mou – 80 g de sucre en poudre- 2 œufs + 1 pour la dorure – zeste d'1 orange </span><span style="color: #274e13;">– zeste d'1 citron </span><span style="color: #274e13;">– 4 cl d'eau de fleur d'oranger </span><span style="color: #274e13;">– </span><span style="color: #274e13;">1 càc rase de sel </span><span style="color: #274e13;">– 10 g de levure de boulanger fraîche </span><span style="color: #274e13;">– 70 g de fruits confits en cubes </span><span style="color: #274e13;">– 4 cl de rhum brun (je n'en ai pas mis, j'ai remplacé par du lait)</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Dans une casserole, préparer un sirop avec le beurre, le sucre, le rhum (non mis pour moi, j'ai remplacé par du lait), le sel et les zestes râpés. Faites fondre ce mélange sur feu doux puis hors du feu, ajouter l'eau de fleur d'oranger. Laisser refroidir ce sirop dans la casserole.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gFpBPqsi5ZJb7s_vUvUzUILqg8R1k_mErjpLtN9cxLEAIwdUiSKGLPlAnlZ19D9A4AkMZWEB-IurGxWEULoIlolZb7XxoPhvXJBY18Ni-0sBo1F_9BRQyIS7yylEyIz7BhgaaXxjBJSr/s1600/IMG_6656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gFpBPqsi5ZJb7s_vUvUzUILqg8R1k_mErjpLtN9cxLEAIwdUiSKGLPlAnlZ19D9A4AkMZWEB-IurGxWEULoIlolZb7XxoPhvXJBY18Ni-0sBo1F_9BRQyIS7yylEyIz7BhgaaXxjBJSr/s320/IMG_6656.JPG" width="239" /></a></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Dans le bol du pétrin (du thermomix pour ma part), délayer la levure avec 1 CS d'eau tiède. <span style="color: #cc0000;">J'ai mis la levure et 30 g de lait dans le bol du thermomix et j'ai programmé 1min30/37°C/vitesse 2 pour activer la levure. </span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrmFvLATaZFL9bX_YAp2VX9cdkHKkBJ1D0IRkxdFMuaVgfcLxKLVaJ9R4c-nl6epTdO0026EQ9n1ZqUyiYYllry6pbtn91RaSidrrCqygE0b2owXiYXjlAWyxcodU8hto3FFqiftyuGFk/s1600/IMG_6655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrmFvLATaZFL9bX_YAp2VX9cdkHKkBJ1D0IRkxdFMuaVgfcLxKLVaJ9R4c-nl6epTdO0026EQ9n1ZqUyiYYllry6pbtn91RaSidrrCqygE0b2owXiYXjlAWyxcodU8hto3FFqiftyuGFk/s320/IMG_6655.JPG" width="239" /></a></span></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Verser la farine et les œufs sur la levure délayée puis mélanger à l'aide du crochet. La farine va absorber le liquide et va former des petites parcelles de pâte. </span></span><br />
<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">J'ai programmé 30sec/en mode pétrin pour obtenir un aspect sablé.</span><br />
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXLj75RRDKe5pOtG3G2xCWJbqXhvGTe_uVD5zAy_QELLqjdN0k2-afaiRNJjGQpxPTuGkDVFPJK0ZWIiIA1oZdhNdYOP7DCXCrWjKgpmw-5547tZanYytQWPzVqgPkpJ21IZnF37-LH4d/s1600/IMG_6657.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1241" data-original-width="931" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXLj75RRDKe5pOtG3G2xCWJbqXhvGTe_uVD5zAy_QELLqjdN0k2-afaiRNJjGQpxPTuGkDVFPJK0ZWIiIA1oZdhNdYOP7DCXCrWjKgpmw-5547tZanYytQWPzVqgPkpJ21IZnF37-LH4d/s320/IMG_6657.JPG" width="240" /></a></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Lorsque le sirop est tiède, versez le petit à petit tout en pétrissant jusqu'à absorption complète du liquide. La pâte doit être lisse.</span><br />
<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">J'ai ensuite programmé 10 min/en mode pétrin et verser le sirop tiède tout en pétrissant.</span><br />
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZVgixehKv_kBehsr1aOllLJWa2_6469XPgpQrFdWjbr9VF_l-xo6emQySqESScE2BxfKQ9ODzPhzENjRDPEumSuu77h2XzZK5wCX1MBRP728RYWiMLMcfGWSox4OA4mqQ8o1s1Nb8rVk/s1600/IMG_6658.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZVgixehKv_kBehsr1aOllLJWa2_6469XPgpQrFdWjbr9VF_l-xo6emQySqESScE2BxfKQ9ODzPhzENjRDPEumSuu77h2XzZK5wCX1MBRP728RYWiMLMcfGWSox4OA4mqQ8o1s1Nb8rVk/s320/IMG_6658.JPG" width="239" /></a></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Ajouter ensuite les fruits confits en cubes tout en mélangeant (je n'en ai pas mis). </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Former une boule et laisser la pâte lever durant 1 heure à température ambiante.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2R9s8D3NjGT03QohevLX5rnoQAP0GtdJgOIdI-_tB5szYJrTOgcdvW7zQT1AGnCbIQrAjH0BPYat1wyCzn6H7y1YhMkD4oX77nqFvclOaFStijY69F3MAGgPwMLGRP9W8JK1FzBlNwaS5/s1600/IMG_6659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2R9s8D3NjGT03QohevLX5rnoQAP0GtdJgOIdI-_tB5szYJrTOgcdvW7zQT1AGnCbIQrAjH0BPYat1wyCzn6H7y1YhMkD4oX77nqFvclOaFStijY69F3MAGgPwMLGRP9W8JK1FzBlNwaS5/s320/IMG_6659.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMMfFBvwQRJUGyJxZdU8vVKDOZV1I6BTe9xepU4MZHYhbQpIEA6Lowqy7_oKRzJr0IxdHMM1b2GvoyhDZpIj4z54Sm5sspFuohZUY2roYGcGpBcYHfpL5eQ67UaV4SYrvx1zacPc5h8vFb/s1600/IMG_6666.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMMfFBvwQRJUGyJxZdU8vVKDOZV1I6BTe9xepU4MZHYhbQpIEA6Lowqy7_oKRzJr0IxdHMM1b2GvoyhDZpIj4z54Sm5sspFuohZUY2roYGcGpBcYHfpL5eQ67UaV4SYrvx1zacPc5h8vFb/s320/IMG_6666.JPG" width="239" /></a></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Lorsque la pâte a suffisamment levé, aplatissez la avec la paume de la main. Façonnez la ensuite en long tube (environ 60 cm).</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgH8V4jWHivYh1Gghqpyk8Y8tch0LVMCtemk6sGye3LED047zfVME_3Kv9nq792b8keb4QfEAPnIB6qq9GMHZidcFpJ9rPn_ZZGnXGqaJFpC6VU9J7BKZlCt5vpAEJaN6XnKr5m9JgWI-/s1600/IMG_6667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="932" data-original-width="1241" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgH8V4jWHivYh1Gghqpyk8Y8tch0LVMCtemk6sGye3LED047zfVME_3Kv9nq792b8keb4QfEAPnIB6qq9GMHZidcFpJ9rPn_ZZGnXGqaJFpC6VU9J7BKZlCt5vpAEJaN6XnKr5m9JgWI-/s320/IMG_6667.JPG" width="320" /></a></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Placer sur une feuille sulfurisée ou une toile en silicone, un moule à gâteau ou un cercle ou autre et former une couronne autour de l'ustensile (je n'ai pas jugé utile de le faire). Rejoignez les 2 extrémités et enlever l'ustensile. Pour faciliter le collage des 2 extrémités, je les ai un peu mouillé avec mes doigts. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZek8Zgi0xE73_UOLu4j4OJf8o4r9I4ub4LrOSM0dprJ-0xFUu1704U5_m0KefuYbbFDa4R8WD-03d8X-beUJF68GK1hGzMYy9g90_ebDEN7D2voyo-BLWs52w866Srja9Xm-h8i4Tkcon/s1600/IMG_6668.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="932" data-original-width="1241" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZek8Zgi0xE73_UOLu4j4OJf8o4r9I4ub4LrOSM0dprJ-0xFUu1704U5_m0KefuYbbFDa4R8WD-03d8X-beUJF68GK1hGzMYy9g90_ebDEN7D2voyo-BLWs52w866Srja9Xm-h8i4Tkcon/s320/IMG_6668.JPG" width="320" /></a></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Laisser lever de nouveau 1 heure à température ambiante.</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9-bl2WLkFKO-OQwc80gEzF8C7p6cWtZY3Tr5OxJkpMQmeK_N_0YqZGVKDWG3klG2M0hrgKLzClHQItVQcSp_o_jlgG6i2Ip8QH5OUiY26Vlv8cJeAwJExfoXTUqd5jKONdrz5XTHB3xJ/s1600/IMG_6674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="698" data-original-width="931" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9-bl2WLkFKO-OQwc80gEzF8C7p6cWtZY3Tr5OxJkpMQmeK_N_0YqZGVKDWG3klG2M0hrgKLzClHQItVQcSp_o_jlgG6i2Ip8QH5OUiY26Vlv8cJeAwJExfoXTUqd5jKONdrz5XTHB3xJ/s320/IMG_6674.JPG" width="320" /></a></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Préchauffer votre four à 180 °C.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Préparer la dorure en fouettant l’œuf et badigeonner la couronne de dorure à l'aide d'un pinceau.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaYqrMBmVUhv-sOb7yxRp8pQve02Xs8AAADIybq3i53h-egZVTAAs6DLIIIeS21rFCMZpuUNxnjHax3-Xz8O63cF-5w7_ZydJuSmHKSjHoihWR6bMXE_HZHVw6sHytExYAaD0mA48Rphhs/s1600/IMG_6675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="932" data-original-width="1241" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaYqrMBmVUhv-sOb7yxRp8pQve02Xs8AAADIybq3i53h-egZVTAAs6DLIIIeS21rFCMZpuUNxnjHax3-Xz8O63cF-5w7_ZydJuSmHKSjHoihWR6bMXE_HZHVw6sHytExYAaD0mA48Rphhs/s320/IMG_6675.JPG" width="320" /></a></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Entailler de manière régulière le dessus de la couronne à l'aide de ciseaux, que vous aurez préalablement trempé la pointe dans la dorure.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESviPiw2GgIemw41aZ2kA_kFor3FQk8piYtEBhJBQ8xOcwLkDrawWYJ39Yqn0G0KzgTe666lOqsq5g-qi3cQtwMpEGlybRTf7cT4ux8iKzvCbBaVXDW23n7FH522cWxpnX4nGNMien8lQ/s1600/IMG_6676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="932" data-original-width="1241" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESviPiw2GgIemw41aZ2kA_kFor3FQk8piYtEBhJBQ8xOcwLkDrawWYJ39Yqn0G0KzgTe666lOqsq5g-qi3cQtwMpEGlybRTf7cT4ux8iKzvCbBaVXDW23n7FH522cWxpnX4nGNMien8lQ/s320/IMG_6676.JPG" width="320" /></a></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Enfourner ensuite la couronne dans le four préchauffé et laissez cuire 25 à 30 minutes.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBzpnM5ol36JJ77jWNZnaeoEJ_xVOaeWVVm2DqSMyHWfgUBSNocD67qgMSpRgLNOTHoJSr_hdOhoOjW58x89LHmB5thWwSArh_84bud6t_UZaVeBZYK8GBlV2zzCSHugyRuk98ixSk5Nl9/s1600/IMG_6708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBzpnM5ol36JJ77jWNZnaeoEJ_xVOaeWVVm2DqSMyHWfgUBSNocD67qgMSpRgLNOTHoJSr_hdOhoOjW58x89LHmB5thWwSArh_84bud6t_UZaVeBZYK8GBlV2zzCSHugyRuk98ixSk5Nl9/s320/IMG_6708.JPG" width="239" /></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_CHs6yM58rXR59dLhTkceew2DpQCl-2GiQkYTiUpEtJEHDQDuVUHqSe-jMAlCnmaN6A695FnBVR-ZU_lR4EEEu-nE7Dt41vJU4KKuveK3L2ScWUhm2iuR_OCHof4gRZyg8KO5m_f0Jt-q/s1600/IMG_6696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_CHs6yM58rXR59dLhTkceew2DpQCl-2GiQkYTiUpEtJEHDQDuVUHqSe-jMAlCnmaN6A695FnBVR-ZU_lR4EEEu-nE7Dt41vJU4KKuveK3L2ScWUhm2iuR_OCHof4gRZyg8KO5m_f0Jt-q/s320/IMG_6696.JPG" width="239" /></a></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBX5C-Vdo4REOQRbhZVpAVzMWFP0nEFbKtU9SwkZsGQv8lOcVLH1zLi6LWaxvVK4HnQYS5ZhKL3VxPeP7adY9T25cWeu2Wjd_lsL_qgw14Kev17VrONlF8B9oKBfmkLSSzQ7ZglOnJftNQ/s1600/IMG_6690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBX5C-Vdo4REOQRbhZVpAVzMWFP0nEFbKtU9SwkZsGQv8lOcVLH1zLi6LWaxvVK4HnQYS5ZhKL3VxPeP7adY9T25cWeu2Wjd_lsL_qgw14Kev17VrONlF8B9oKBfmkLSSzQ7ZglOnJftNQ/s320/IMG_6690.JPG" width="239" /></a></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #990000;">✽✽✽✽✽✽✽✽✽</span></span></span></span><br />
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