tag:blogger.com,1999:blog-64888372220389585742024-03-19T00:32:59.374-07:00PP Poppy's cuisineRecettes de famille et recettes de chefs en images et en photos adaptées à ma vie californienne.
L'élégance et la simplicité avec une touche d'originalité !PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.comBlogger195125tag:blogger.com,1999:blog-6488837222038958574.post-29690354706681450502013-04-03T15:33:00.000-07:002013-04-05T13:11:17.589-07:00Brioche Classique au beurre<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLDDwLSTAaKQ3GF6F-cI30Z4sfRfWiAKFwsl5GtAL9JiHnWrAGJVc4GLDyOUZy2-aN2D1Ejo6OLgjEjLT2mGRct4KqnuvuJUJMovyvEqfb94BGDtMDbRE2Wyn5bhewrUSnO8NVtcyqag/s1600/brioche_parfaite.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLDDwLSTAaKQ3GF6F-cI30Z4sfRfWiAKFwsl5GtAL9JiHnWrAGJVc4GLDyOUZy2-aN2D1Ejo6OLgjEjLT2mGRct4KqnuvuJUJMovyvEqfb94BGDtMDbRE2Wyn5bhewrUSnO8NVtcyqag/s1600/brioche_parfaite.jpg" /></a></div>
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Ma petite gâterie du mois de mars, je l'ai engloutie toute seule car Sweetie n'est pas un amateur... :)</div>
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<i><span style="color: #351c75;">A lot of pleasure, I ate it all by myself ! Sweetie don't like sweet buns, or "brioches" really much.</span></i></div>
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Je n'avais jamais reussi a en faire, viennoiseries, pains, brioches, toutes ces recettes sont un mysteres.</div>
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Avec la recette et les conseils d'un ami Chef Pâtissier j'ai pu enfin en réaliser une, parfaite ! </div>
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Merci Lucien :)</div>
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<span style="color: #351c75;"><i>I had never succeeded any bread recipes, brioches or croissants, but with a French Chef's help, </i></span></div>
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<span style="color: #351c75;"><i>I managed to bake a perfect brioche ! Thank you Lucien for giving me your recipe and tips.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMYp66zA-Nyk1lGpVpoEi2loMoaoeIpDNB3d7FtR0xR9kF2zzosN2DJF08m3QYpdWLd0_nIJ8-9U41RcOv4wO5mwqEUS1nCwHx2Qr_3os-f2LzlFHyfqKrmcpbsKSjpwaMcv61VBi7VU/s1600/briocheparfaite3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMYp66zA-Nyk1lGpVpoEi2loMoaoeIpDNB3d7FtR0xR9kF2zzosN2DJF08m3QYpdWLd0_nIJ8-9U41RcOv4wO5mwqEUS1nCwHx2Qr_3os-f2LzlFHyfqKrmcpbsKSjpwaMcv61VBi7VU/s1600/briocheparfaite3.jpg" /></a></div>
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<span style="background-color: #b45f06; color: white;"> Description </span></div>
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Une brioche avec des petites bulles, une croute dorée et beurrée, délicieuse fraîche, mais le lendemain grillée legerement reste toujours excellente !</div>
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<i><span style="color: #351c75;">Light, soft but dense texture small, this brioche is delicious when fresh, but stays good the day after when slightly toasted.</span></i></div>
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<span style="background-color: #b45f06;"><span style="color: white;"> Préparation </span></span></div>
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Extremement simple, avec une levure de boulanger en sachet, non fraîche. Très rapide au robot (KitchenAid). <i><span style="color: #351c75;"> Really easy to prepare, and extremely fast with a KitchenAid.</span></i></div>
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Mon premier essai a eu des soucis à la cuisson, j'avais fait une trop grosse brioche, dans un moule tres haut. Elle a mis bien trop longtemps a cuire. Privilégiez des moule simple/bas tel qu'un moule à cake ou des moules a muffins.</div>
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<span style="color: #351c75;"><i>My first try had issue with the cooking time, it took forever to bake because the dish I baked it in was to high, and there was too much dough. I would advise you to use a loaf pan, or individual muffin pans.</i></span></div>
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<span style="background-color: #b45f06; color: white;"> Conclusion </span></div>
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Je la conseille pour tous les amateurs d'authentique brioches au beurre.</div>
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J'essaierai des variantes, comme conseillé par Lucien avec Mascarpone ou creamcheese. En attendant je note précieusement cette recette car mon KitchenAid a enfin une utilité dans ma cuisine !</div>
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<i><span style="color: #351c75;">I would advise this recipe to all butter lovers, I will try different flavours and ingredients from it, such as mascarpone and creamcheese. In the meantime, my KitchenAid finally has some meaning in my kitchen.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwAyPpGkqb2ut-oKIWOT6n0tGH2kiQAN7ruZ1GA-keEk1wjrulcfyu7weUA8L7pSuS-d3-RTbpNZMq79honWAxzPFYSZ5Y7V8A1yKAaaS8pE4YlpV-BlhrG_8oubPdFeCSgm4Ux2NM9Y/s1600/brioche_texture1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwAyPpGkqb2ut-oKIWOT6n0tGH2kiQAN7ruZ1GA-keEk1wjrulcfyu7weUA8L7pSuS-d3-RTbpNZMq79honWAxzPFYSZ5Y7V8A1yKAaaS8pE4YlpV-BlhrG_8oubPdFeCSgm4Ux2NM9Y/s1600/brioche_texture1.jpg" /></a><br />
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<span style="background-color: #999999; color: white;"> Il vous faut / You will need : </span></div>
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250g de farine /<i><span style="color: #351c75;"> 2 cups whole-purpose flour</span></i></div>
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25gr de sucre / <i><span style="color: #351c75;">2 tbsp. white suga</span></i>r</div>
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3 moyens oeufs de 55gr environ / <span style="color: #351c75;"><i>3 medium eggs of 2oz ea.</i></span></div>
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10g de levure chimique de boulanger / <span style="color: #351c75;"><i>3 tsp. instant dry yeast</i></span></div>
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14g de lait /<i><span style="color: #351c75;"> 1tbsp or </span></i><span style="color: #351c75;"><i>0.5oz milk</i></span></div>
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150g beurre doux mou / <i><span style="color: #351c75;">1 stick 1/4</span></i><span style="color: #351c75;"><i> softened unsalted butter</i></span></div>
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7g de sel / <span style="color: #351c75;"><i>1 1/4</i></span><i style="color: #351c75;">tsp salt</i></div>
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Dans la cuve du robot, mettre la farine, le sucre, les oeufs, le sel, la levure et le lait. </div>
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Mélanger au crochet 5 a 10 minutes jusqu'a ce que la pâte se decolle des parois a vitesse 5-6.<br />
Ajouter le beurre mou.<br />
Mélanger encore 5 a 10 minutes.</div>
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La pâte doit se décoller très facilement des parois.</div>
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<i><span style="color: #351c75;">In the KitchenAid's bowl, put all ingredients but butter. Mix with hook at speed 5-6 for 5 to10 minutes. Add the softened butter in it, mix 5 to 10 more minutes.</span></i></div>
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<i><span style="color: #351c75;">Dough must be soft and not sticking to the bowl's side before adding the butter and once added.</span></i></div>
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Laisser reposer 30 minutes à température ambiante.</div>
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Préchauffez le four à 200ºC.</div>
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<i><span style="color: #351c75;">Let sit 30 minutes at room temperature.</span></i></div>
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<i><span style="color: #351c75;">Preheat oven at 390ºF.</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcPuDy3qqN39iZv7KCLV5SLd_69CN4yWUfdHNY6LX4IA1EZxbbUx27Fl5QrntK_YbhUE4ME1A4uMl3rx-WkubpmupDo60nDV8agw4jZlBjekoutgtFMhr5dVrfaWcXVY91xqBMPoJVHXY/s1600/csiItgC080Aqz6yvQMvThDHgfUV5Oe_dD40NJAJJDj0.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcPuDy3qqN39iZv7KCLV5SLd_69CN4yWUfdHNY6LX4IA1EZxbbUx27Fl5QrntK_YbhUE4ME1A4uMl3rx-WkubpmupDo60nDV8agw4jZlBjekoutgtFMhr5dVrfaWcXVY91xqBMPoJVHXY/s320/csiItgC080Aqz6yvQMvThDHgfUV5Oe_dD40NJAJJDj0.jpeg" width="320" /></a><br />
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Placez votre brioche dans un plat ou un moule, moules individuels si souhaités.</div>
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Enfourner 20 à 30 minutes, vérifiez la cuisson en plantant un couteau ou un cure-dent en son centre.</div>
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<span style="color: #351c75;"><i>Place the brioche in an oven safe dish, bake for 20 to 30 minutes, until a knife comes out clean.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi176Pdg628_i_PGhT95agX0RXi1z7ihXeETGz1-IMWIEYMOb1A8hFYvfXd8gBDSHnM5pK8jaLZ9kCjxvkB5i5arqX11rrccI_-P7Ns9Gig8wb63IAdXlc0BlqFO0QKgFWkE4qVeJlQ4vY/s1600/dessin_brioche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi176Pdg628_i_PGhT95agX0RXi1z7ihXeETGz1-IMWIEYMOb1A8hFYvfXd8gBDSHnM5pK8jaLZ9kCjxvkB5i5arqX11rrccI_-P7Ns9Gig8wb63IAdXlc0BlqFO0QKgFWkE4qVeJlQ4vY/s400/dessin_brioche.jpg" width="400" /></a></div>
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<script>!function(d,s,id){var js,fjs=d.getElementsByTagName(s)[0];if(!d.getElementById(id)){js=d.createElement(s);js.id=id;js.src="//platform.twitter.com/widgets.js";fjs.parentNode.insertBefore(js,fjs);}}(document,"script","twitter-wjs");</script>PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.com20tag:blogger.com,1999:blog-6488837222038958574.post-58185102151045253412013-02-14T17:35:00.000-08:002013-02-14T19:39:26.681-08:00Bouchées gourmandes au chocolat - Chewy Dark Chocolate Bites<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0InutX_pjVR41Y70uua_scuhpzZ9-YTETNKKsKomrKPqmrh6mZUVvS6uN1krkD7OL4JfnFKQ9TNjVYqGzyGRg6zRaQ4OT1V41FMUEPZ8GMlkl9P6MeHK3D5KgmzpPjFvPusG6c9rwarE/s1600/bouchees_2_zoom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0InutX_pjVR41Y70uua_scuhpzZ9-YTETNKKsKomrKPqmrh6mZUVvS6uN1krkD7OL4JfnFKQ9TNjVYqGzyGRg6zRaQ4OT1V41FMUEPZ8GMlkl9P6MeHK3D5KgmzpPjFvPusG6c9rwarE/s1600/bouchees_2_zoom.jpg" /></a><br />
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Hello !</div>
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J'ai essayé un mélange de mes recettes de gâteaux chocolat, pour la Saint-Valentin : </div>
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de petites quantités délicieusement chocolatées... </div>
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<i><span style="color: #351c75;">For Valentine's day, small bites were what I was looking for. </span></i></div>
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<i><span style="color: #351c75;">Small CHOCOLATE bites to be accurate, since Sweetie is a chocolate addict.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzg2QkfVh57D6vhBVLed2LEYGor1rxdKmqXZNslqScDIrwZFHMT0PwseDlyTubsZ2POrKqARg_b0hgyIfqH6iQRqBZlnGwBZXgFhhje7ekbr_CQlywMQnRaLiIXk4eVGpb8WYLbpqK_Y/s1600/bouchee_chocolat3_zoom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzg2QkfVh57D6vhBVLed2LEYGor1rxdKmqXZNslqScDIrwZFHMT0PwseDlyTubsZ2POrKqARg_b0hgyIfqH6iQRqBZlnGwBZXgFhhje7ekbr_CQlywMQnRaLiIXk4eVGpb8WYLbpqK_Y/s1600/bouchee_chocolat3_zoom.jpg" /></a><br />
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<span style="background-color: #b45f06; color: white;"> Description : </span><br />
C'est un fondant au chocolat, très fondant. Le but etait de trouver <strong>une recette simple, délicieuse et rapide de fondant au chocolat.</strong> Il reste fondant avec le temps...<br />
<span style="color: #351c75;"><i>Extremely soft, creamy and chocolaty, does not get dry with time.</i></span><br />
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<span style="background-color: #b45f06;"><span style="color: white;"> Réalisation / Preparation : </span></span><br />
Plus simple que le Boca Negra, mais avec toute sa saveur et son fondant.<br />
Moins lourd que le gâteau de ma mère mais avec une grande richesse de texture.<br />
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Pas besoin de batteur ou d'appareils electriques. Une casserole et un saladier suffisent.<br />
Rapide à cuire.<br />
<span style="color: #351c75;"><i>Simple to do than the Boca Negra but keeping all its flavours. Lighter than my mom's cake but absolutely as rich in texture. Fast to bake.</i></span><br />
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<span style="background-color: #b45f06;"><span style="color: white;"> Conclusion : </span></span> Un mélange de mes deux recettes préférées pour un résultat addictif.<br />
Je conseille cette recette aux amoureux du chocolat :)<br />
<span style="color: #351c75;"><i>A mix between two of my favourite recipes, it deserves your attention and I highly recommend you to try it !</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBvnCcpYLNI1KjtiJlRTmVEu0VUl8-jTy0ZbCnZJThyphenhyphenPtHSYUL0WoFpIFOz32lzLhbp8CygKlJsIl43ktsHx4LDTx5UlsIzgYeFuIWWb3Gh-FGBmQmeGEhIVbXv3ifXQCzA9PG-YXmMLI/s1600/bouchee_chocolat-texture.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBvnCcpYLNI1KjtiJlRTmVEu0VUl8-jTy0ZbCnZJThyphenhyphenPtHSYUL0WoFpIFOz32lzLhbp8CygKlJsIl43ktsHx4LDTx5UlsIzgYeFuIWWb3Gh-FGBmQmeGEhIVbXv3ifXQCzA9PG-YXmMLI/s1600/bouchee_chocolat-texture.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicPr8REAkU6fqG0-5vyyMifebBAyjRzwf-q78vy7ytzyD1FnFmuSBaD2N8Z87AcJfOMO_CKH7oF6EeNExp7SmntYkww4_R-4B3-5MyOBi-FeCy7MgAJA8sF_dyj1DzuiwB0st4rd8FaE0/s1600/bouchees_chocolat5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicPr8REAkU6fqG0-5vyyMifebBAyjRzwf-q78vy7ytzyD1FnFmuSBaD2N8Z87AcJfOMO_CKH7oF6EeNExp7SmntYkww4_R-4B3-5MyOBi-FeCy7MgAJA8sF_dyj1DzuiwB0st4rd8FaE0/s1600/bouchees_chocolat5.jpg" /></a></div>
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<span style="background-color: #b45f06; color: white;"> Il vous faut : You need : </span></div>
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chocolat - <i><span style="color: #351c75;">chocolate 70%</span></i> : 180gr <i><span style="color: #351c75;">/ 6.4oz</span></i></div>
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sucre <i><span style="color: #351c75;">- sugar</span></i> : 120gr<i> <span style="color: #351c75;">/ 4.2oz</span></i></div>
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oeufs <span style="color: #351c75;"><i>- eggs </i></span>: 3</div>
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Cointreau ou jus d'agrumes -<i><span style="color: #351c75;"> citrus fruit liquor or juice </span></i>: 5cL <i><span style="color: #351c75;">/ 3.5 tbsp</span></i></div>
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farine -<i><span style="color: #351c75;"> flour</span></i> : 20gr ou 1,5 cs <i>/<span style="color: #351c75;"> 1.5 tbsp</span></i></div>
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beurre -<i style="color: #351c75;"> butter :</i> 100gr / <i style="color: #351c75;">3.5 oz (almost a stick)</i></div>
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Préchauffez le four a 180ºC.</div>
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<span style="color: #351c75;"><i>Preheat the oven at 375ºF.</i></span></div>
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Porter suffisament d'eau à ébullition.</div>
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Bring enough water to a boil.</div>
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Dans un saladier, brisez votre chocolat en morceaux.</div>
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<i><span style="color: #351c75;">In a bowl, break chocolate into pieces.</span></i></div>
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Versez l'eau sur le chocolat, laissez reposer 1 ou 2 minutes.</div>
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<i><span style="color: #351c75;">Pour boiling water onto chocolate until fully covered and let stand for 1 or 2 minutes.</span></i></div>
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Pendant ce temps, faîtes fondre le beurre gentiment au micro-ondes.</div>
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Coupez le en petit morceau et faites plusieurs fois 15 secondes en mélangeant à chaque fois.</div>
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<i><span style="color: #351c75;">In the meantime, melt the butter by microwave. </span></i></div>
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<i><span style="color: #351c75;">Cut it in small pieces and warm up by 15seconds sessions. (it takes 3 or 4)</span></i></div>
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Enlevez l'eau du chocolat en la versant lentement dans l'évier, en conservant le dépot chocolaté, </div>
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vous en perdrez un peu et a la fin il restera un peu d'eau.</div>
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<span style="color: #351c75;"><i>Remove water from chocolate over the sink, keep as much chocolate as you can,</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8W8IcWRXW7YejWuJKxrpH-Qpz7DhI_j_Iz1m70nWigbwBVILrXzUru98BoWSpFdlBvEof_M-E29pcXSDjnzZHlUnQ8YpQAqfoCXyBbMby87kQG3nXgj8yOSFCLUlc6BbHcw6FNYXgAvc/s1600/bouchee_chocolatfondu.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><span style="color: #351c75;"><i>you will loose some anyway and there will be some water left.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8W8IcWRXW7YejWuJKxrpH-Qpz7DhI_j_Iz1m70nWigbwBVILrXzUru98BoWSpFdlBvEof_M-E29pcXSDjnzZHlUnQ8YpQAqfoCXyBbMby87kQG3nXgj8yOSFCLUlc6BbHcw6FNYXgAvc/s1600/bouchee_chocolatfondu.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8W8IcWRXW7YejWuJKxrpH-Qpz7DhI_j_Iz1m70nWigbwBVILrXzUru98BoWSpFdlBvEof_M-E29pcXSDjnzZHlUnQ8YpQAqfoCXyBbMby87kQG3nXgj8yOSFCLUlc6BbHcw6FNYXgAvc/s1600/bouchee_chocolatfondu.jpg" /></a></div>
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Ajoutez le beurre fondu encore chaud au chocolat. Mélangez a la spatule.</div>
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<span style="color: #351c75;"><i>Add the melted butter to the chocolate, use a spatula.</i></span></div>
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<span style="color: #351c75;"><i><br /></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy4lRsDIHyWCP_F50JlNe1y9bhYwgcWhsIbJN_pGRQ-U1Ec96YlEbxSU2UzIQrck8O7mPK0SP715U31iDYZbHDodW4TCD0yvYqp5InOBXpUvN6kWxO-rX2v2PX8lPAbNqT4C24U3WG7Rc/s1600/bouchee_beurre.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy4lRsDIHyWCP_F50JlNe1y9bhYwgcWhsIbJN_pGRQ-U1Ec96YlEbxSU2UzIQrck8O7mPK0SP715U31iDYZbHDodW4TCD0yvYqp5InOBXpUvN6kWxO-rX2v2PX8lPAbNqT4C24U3WG7Rc/s1600/bouchee_beurre.jpg" /></a></div>
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Faîtes un sirop avec le sucre et le cointreau. Chauffez dans une casserole jusqu'à ebullition.</div>
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Laissez 1 minute a petit bouillon en mélangeant </div>
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puis versez le en filet dans le chocolat tout en mélangeant vivement.</div>
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<i><span style="color: #351c75;">Make a syrup with sugar and Cointreau (or other juice). Bring to a boil and let simmer for 1 minute. Pour slowly into the chocolate preparation, while stirring vigorously.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9VcLjyV8iGSz_SJZ4GAAtOqXLBd9zKG5pL9zv4n9wg1zNbQ_ezOZpxZQySQbIsid_N78o-aFbB9463Zg6sEWVlZwWmy-MXS0l9lcr-w1AzGUAq537yL1D3_fdXL3m1gQUPfxtmNaCUY/s1600/bouchee_sirop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9VcLjyV8iGSz_SJZ4GAAtOqXLBd9zKG5pL9zv4n9wg1zNbQ_ezOZpxZQySQbIsid_N78o-aFbB9463Zg6sEWVlZwWmy-MXS0l9lcr-w1AzGUAq537yL1D3_fdXL3m1gQUPfxtmNaCUY/s1600/bouchee_sirop.jpg" /></a></div>
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Ajoutez les œufs un par un, en melangeant au fouet, mouvement aéré.</div>
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<i><span style="color: #351c75;">Whisk the eggs one by one into the preparation.</span></i></div>
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Ajoutez la farine.</div>
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<i style="background-color: white;"><span style="color: #351c75;">Add the flour.</span></i></div>
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Remplissez vos moules legerement beurré si silicone, beurrés gracieusement sinon.</div>
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<i><span style="color: #351c75;">Grease your cake molds if not made of silicone, and only slightly if so.</span></i></div>
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<i><span style="color: #351c75;"><br /></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGUm27bLLEfRnP3Mt72aczouoDLuLCmk5uSysAl_IxT0jwkZDHUTWFah2n9gVLEu-89icoUwzF6hBrpr-Mx_kL8KtO8b0-Ss4RIraQOu2c1Vwk9ZXheamvB7zqDun4AI5FeGVekx2lI0/s1600/bouchee_cuisson.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGUm27bLLEfRnP3Mt72aczouoDLuLCmk5uSysAl_IxT0jwkZDHUTWFah2n9gVLEu-89icoUwzF6hBrpr-Mx_kL8KtO8b0-Ss4RIraQOu2c1Vwk9ZXheamvB7zqDun4AI5FeGVekx2lI0/s1600/bouchee_cuisson.jpg" /></a></div>
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Faire cuire 10 minutes pour des bouchées.</div>
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20 minutes pour des muffins.</div>
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30 minutes pour un gâteau.</div>
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Utilisez un cure dent pour vérifier la cuisson.</div>
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<i><span style="color: #351c75;">Bake 10 minutes for small bites</span></i></div>
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<i><span style="color: #351c75;">20 minutes for muffins</span></i></div>
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<i><span style="color: #351c75;">30 minutes for a 10 inch cake.</span></i></div>
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<i><span style="color: #351c75;">Use a wooden toothpick to check baking.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBY42QNu9GzoN3s9gjCDa11GLbXtLLZntsRtzJbL3LLjfyDBY-cwwXWezCKH_GltD_8pnVi-GWqFmhyphenhyphentRAFFZJ9cUYH4g-djm9wv6kaDdoO-wWqPrkvgZlDXDVhoV91zR8xYjAKTJm1A/s1600/dessin_valentin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBY42QNu9GzoN3s9gjCDa11GLbXtLLZntsRtzJbL3LLjfyDBY-cwwXWezCKH_GltD_8pnVi-GWqFmhyphenhyphentRAFFZJ9cUYH4g-djm9wv6kaDdoO-wWqPrkvgZlDXDVhoV91zR8xYjAKTJm1A/s1600/dessin_valentin.jpg" /></a></div>
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Plaisirs Simples pour la Saint Valentin : Roses, Vin Rouge et Dessert Chocolaté.</div>
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<i><span style="color: #351c75;"> Simple Pleasures of Valentine's Day.</span></i></div>
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Je vais désormais faire un post par mois :) </div>
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Une recette par mois pour tenir le rythme !</div>
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<br />
<a class="twitter-share-button" data-lang="fr" data-via="PaulinePrideaux" href="https://twitter.com/share">Tweeter</a>
<script>!function(d,s,id){var js,fjs=d.getElementsByTagName(s)[0];if(!d.getElementById(id)){js=d.createElement(s);js.id=id;js.src="//platform.twitter.com/widgets.js";fjs.parentNode.insertBefore(js,fjs);}}(document,"script","twitter-wjs");</script>PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.com12tag:blogger.com,1999:blog-6488837222038958574.post-50418704136010499492013-02-07T15:05:00.004-08:002013-02-07T15:05:59.328-08:00Retour du Japon<div style="text-align: center;">
Hello !</div>
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Bonne année à vous, j'espere qu'elle débute bien !</div>
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De retour des fêtes et d'excès j'ai a vrai dire vraiment arrêté de faire de nouvelles pâtisseries pour le moment, ça me reprendra surement mais pour l'instant, je fais des recettes qu'on apprécie et qui sont déjà sur ce blog (et oui, pas très innovant !)</div>
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Entre autres <a href="http://poppycuisine.blogspot.com/2012/02/gateau-mlleux-pommes-et-chocolat.html" target="_blank">le gâteau pomme-chocolat</a></div>
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<a href="http://poppycuisine.blogspot.com/2011/11/gateau-au-chocolat-de-mon-enfance.html" target="_blank">Le gâteau au chocolat de la famille</a> (similaire a un brownie)</div>
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<a href="http://poppycuisine.blogspot.com/2011/10/pate-choux.html" target="_blank">Les gougères</a>, une pâte a chou au fromage.</div>
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<a href="http://poppycuisine.blogspot.com/2011/10/creme-patissiere.html" target="_blank">La crème pâtissière</a>... oui faire des photos j'ai envie !<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzw1UM-my0qw2KQJiPHhz5HAbAE-9ItKeOvTt5vSghXeBXLZUXFkInoXjOjMUFu5s1wujBp3DC1zUI3gEzlHAXvP-2UlrvM2hJX0motuKmROujibWPk1n3irgCO10yNJygmAbMINo4pYg/s1600/poppycreme.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzw1UM-my0qw2KQJiPHhz5HAbAE-9ItKeOvTt5vSghXeBXLZUXFkInoXjOjMUFu5s1wujBp3DC1zUI3gEzlHAXvP-2UlrvM2hJX0motuKmROujibWPk1n3irgCO10yNJygmAbMINo4pYg/s1600/poppycreme.jpg" /></a></div>
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Et quelques autres...</div>
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Sinon j'étais au Japon fin janvier, à la recherche de desserts au thé vert (j'adore)<br />
et je suis tombée sur des sucreries hors du commun :<br />
Appetissant... ou pas ?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxlwOVTSTs05ZCLfXPXUhTuLAU3Ob8gKZX4acXFCLphkTGU2o1aE8JE7CqL5vC3sWU-9eLLIkPlbxeo2n5WULzNB6ZCw97O-JIyxcj1mMf8MJKry1t0OSUOJW7n5OMlVcypfvyNPVpJH0/s1600/poppy_japon2.jpg" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxlwOVTSTs05ZCLfXPXUhTuLAU3Ob8gKZX4acXFCLphkTGU2o1aE8JE7CqL5vC3sWU-9eLLIkPlbxeo2n5WULzNB6ZCw97O-JIyxcj1mMf8MJKry1t0OSUOJW7n5OMlVcypfvyNPVpJH0/s1600/poppy_japon2.jpg" /></a></div>
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Une douceur banane caramel en patte de chat... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpd_6SgNEO6JSkXg7vwDpe1VG5h7IiXLDhGslua-6ozEmXM1WVR4tRdTNfzMLfHpeePijIBapjNkRdHW9-hphlkqGxqi6aE3QxcOR22KFjPxCMkcMBtfZv8aJR7t6_KhDSl9PIv43u1c/s1600/poppy_japon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpd_6SgNEO6JSkXg7vwDpe1VG5h7IiXLDhGslua-6ozEmXM1WVR4tRdTNfzMLfHpeePijIBapjNkRdHW9-hphlkqGxqi6aE3QxcOR22KFjPxCMkcMBtfZv8aJR7t6_KhDSl9PIv43u1c/s1600/poppy_japon.jpg" /></a></div>
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<a class="twitter-share-button" data-lang="fr" data-via="PaulinePrideaux" href="https://twitter.com/share">Tweeter</a>
<script>!function(d,s,id){var js,fjs=d.getElementsByTagName(s)[0];if(!d.getElementById(id)){js=d.createElement(s);js.id=id;js.src="//platform.twitter.com/widgets.js";fjs.parentNode.insertBefore(js,fjs);}}(document,"script","twitter-wjs");</script>PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.com18tag:blogger.com,1999:blog-6488837222038958574.post-53509814322295383492012-10-18T20:02:00.002-07:002012-10-18T20:10:34.639-07:00Meilleure recette de cookie - Takusan Cookie !<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1kDDnrmGJQYVMoBhQcxrUfBMy2KbNpp7YdUtp95CVNVHgy23DmRZZy7q6RHIDUTVPPrS5F8IJZVjhX1qFlr3DEmAge5qtibhyphenhyphenW1sti62P-AmfjmRHg-to1IP5OM5C9OMFEZFbt0Hc3d0/s1600/cookie-virgile-pile-rvb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1kDDnrmGJQYVMoBhQcxrUfBMy2KbNpp7YdUtp95CVNVHgy23DmRZZy7q6RHIDUTVPPrS5F8IJZVjhX1qFlr3DEmAge5qtibhyphenhyphenW1sti62P-AmfjmRHg-to1IP5OM5C9OMFEZFbt0Hc3d0/s1600/cookie-virgile-pile-rvb.jpg" /></a></div>
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<b>Bonjour ! </b></div>
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En l'honneur de mon frère qui a 18 ans dimanche 21 octobre,</div>
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voici les <b>Takusan Cookie</b> !</div>
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Cette recette de cookie est facile et rapide et ce sont les meilleurs cookies que j'ai pu manger. </div>
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Bien meilleur que dans les cafés ou snacks aux US !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSWLRWjSfp6QqTjnBwI2jBUd9mzar0yeGkIBPFwrsjqDyT_vCXwO0sNter3I8Q-QtJXO60Hv_byvx3ISStkOVYNstUFBo3INIDnIQnazWzc02Y8xhE3hLLQK4xBYUvV_iDbHkCEScQVq0/s1600/cookie-virgile-coupe-rvb.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; margin-top: 0em; text-align: center;"><img border="0" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSWLRWjSfp6QqTjnBwI2jBUd9mzar0yeGkIBPFwrsjqDyT_vCXwO0sNter3I8Q-QtJXO60Hv_byvx3ISStkOVYNstUFBo3INIDnIQnazWzc02Y8xhE3hLLQK4xBYUvV_iDbHkCEScQVq0/s400/cookie-virgile-coupe-rvb.jpg" width="400" /></a></div>
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Je la connais maintenant par cœur, déjà 4 fois que je la réalise en variant les saveurs de chocolats, de noix ou de fruits.... et j'ai honte mais ce n'est que maintenant que je partage le fruit de mon labeur. (J'en fait fait toutes les semaines !)</div>
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Par hasard... j'ai commencé à être en manque de sucre roux... j'ai donc inversé les proportions de sucre blanc et roux. Bingo ! J'étais proche avec les anciens, qui étaient très bon mais pas assez parfaits à mon goût : Le croustillant ne durait pas assez longtemps, il se ramollissait ou le contraire, cuisson très difficile à maitriser aussi. Je faisais varier levure, bicarbonate, types de farines, quantité de sucre, de beurre, cuisson... bref j'ai tout essayé !</div>
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<span style="font-size: large;">Passons à la recette...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VnYjWykRQ4lf6JgHA6X6cehPl5OjOlGWXZwrNeQLCtMorOWWlJMKmEw_n0_VbukziE509BSaixtUQVCFYGqRK1-TCO2MZIjrPSvl70ex8d_8w9tJUUTGUWpfQ8VQiLWhjCJPn_mIWRo/s1600/cookie-Virgile+Cookie-rvb.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VnYjWykRQ4lf6JgHA6X6cehPl5OjOlGWXZwrNeQLCtMorOWWlJMKmEw_n0_VbukziE509BSaixtUQVCFYGqRK1-TCO2MZIjrPSvl70ex8d_8w9tJUUTGUWpfQ8VQiLWhjCJPn_mIWRo/s1600/cookie-Virgile+Cookie-rvb.jpg" /></a></div>
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<i>Pour environ 40 cookies de 4 à 5 cm de diametre (oui je les ai compté, 43 exactement !)</i></div>
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<span style="background-color: #999999; color: white;"> Il vous faut : </span></div>
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<span style="background-color: #999999; color: white;"><br /></span></div>
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<span style="color: #999999;">COOKIE NATURE</span></div>
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100g de beurre salé <i>à temperature ambiante</i></div>
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<span style="color: #b45f06; font-size: x-small;">- ou de beurre doux et ajoutez 1/3cc de sel fin -</span></div>
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120g de sucre blanc</div>
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50g de sucre roux </div>
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<span style="color: #b45f06; font-size: x-small;">- type vergeoise si possible -</span></div>
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1cc d'extrait naturel de vanille</div>
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1/2 cc de graines de vanille</div>
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<span style="color: #b45f06; font-size: x-small;">- facultatif, je l'ai ajouté les 2 dernières fois seulement -</span></div>
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1 œuf à température ambiante </div>
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180g de farine</div>
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<span style="color: #b45f06; font-size: x-small;">- non-fluide si possible -</span></div>
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1cc de bicarbonate de soude légèrement bombée</div>
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Fleur de sel</div>
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<span style="color: #999999;">PARFUMS chocolatés / facultatif et selon les gouts</span></div>
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160 à 170g de chocolats en morceaux/pépites</div>
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<span style="color: #b45f06; font-size: x-small;">- personnellement j'aime mettre 3 chocolats : 50g de chocolat blanc, </span></div>
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<span style="color: #b45f06; font-size: x-small;">100g de chocolat 72% et 20g de chocolat amer -</span></div>
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+ 30 à 40g de noix/poudres en morceaux</div>
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<span style="color: #b45f06; font-size: x-small;">- personnellement j'aime mettre 25g de macadamia nut et environ 15g de pralin en poudre -</span></div>
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<span style="color: #b45f06; font-size: x-small;"><br /></span></div>
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<span style="color: #cc0000;"><u>OU</u></span></div>
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<span style="color: #cc0000;"><u><br /></u></span></div>
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<span style="color: #999999;"> PARFUMS fruités </span><span style="color: #999999;">/ facultatif et selon les gouts</span></div>
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Remplacez une partie du chocolat par des fruits, 100g de fruits maximum</div>
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<span style="color: #b45f06; font-size: x-small;">- si ce sont des fruits secs, faîtes les tremper dans l'eau chaude quelques minutes -</span></div>
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30 à 40g de noix/poudres en morceaux</div>
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Préchauffez le four à 180ºC (370ºF)</div>
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Coupez votre beurre en morceaux, il doit être à temperature ambiante et bien mou </div>
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pour pouvoir être mixé. Ajoutez les sucres et utilisez un batteur électrique. </div>
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L'ensemble doit être bien homogène. Rangez le batteur, sortez une belle cuillère ou spatule.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV6I2IrUE-4lYK0FIgacFSJdWURCr9jnOqILq8V2BV-tNfyNOOxWUQvInZpIV2wsi5t3yI130e0mXjTmT6A9kkCgVd20JkMNJQ0-dqX9AaFtCbELaFp_sT3mQFrm_AT67zkYLcc3biai0/s1600/beurre-fouette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV6I2IrUE-4lYK0FIgacFSJdWURCr9jnOqILq8V2BV-tNfyNOOxWUQvInZpIV2wsi5t3yI130e0mXjTmT6A9kkCgVd20JkMNJQ0-dqX9AaFtCbELaFp_sT3mQFrm_AT67zkYLcc3biai0/s1600/beurre-fouette.jpg" /></a></div>
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Ajoutez la/les vanilles, mélangez.</div>
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Ajoutez l'œuf à température ambiante, mélangez.</div>
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<i><span style="color: #b45f06;">(s'il est trop frais, la texture sera bizarre car le beurre va se durcir et faire des petits morceaux)</span></i></div>
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Ajoutez la farine et le bicarbonate de soude, mélangez.</div>
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Ajoutez les chocolats/fruits noix et mélangez.</div>
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Vous pouvez alors congeler la pâte, la garder au frais ou les faire cuire tout de suite.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZb65aO5A4qSOa-y7Yd4M6BJm95CgNUtNU6zrR2bm0SLB_y0_GhTubtEbu8AHqt7O3T86wr6i3FIvPjUbr6RXl82FcXOZ4Z5XrAeHSxrY3e5RZt_tKobPQp7VklfBMswk59YyIubKGd4A/s1600/cookie-melange.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZb65aO5A4qSOa-y7Yd4M6BJm95CgNUtNU6zrR2bm0SLB_y0_GhTubtEbu8AHqt7O3T86wr6i3FIvPjUbr6RXl82FcXOZ4Z5XrAeHSxrY3e5RZt_tKobPQp7VklfBMswk59YyIubKGd4A/s1600/cookie-melange.jpg" /></a></div>
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<i><span style="color: #b45f06;">En effet contrairement à la rumeur qui court comme quoi ils sont meilleurs après être passés au frigo :</span></i></div>
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<i><span style="color: #b45f06;">non, il n'y a pas de différence, j'ai comparé plusieurs fois !</span></i></div>
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Sur des plaques tapissées de papier parchemin/cuisson</div>
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Faîtes de petits tas de 2 à 3 cm de diametre sur 1 à 2cm de haut > taille d'un petit marron</div>
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Pas besoin de les tasser, de les arrondir ou de les aplatir. </div>
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Saupoudrez-les de fleur de sel pour qu'ils chantent sur la langue.</div>
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Enfournez pour 8 minutes en retournant la plaque à mi cuisson si votre four est aussi pourri que le mien.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ajDJ08Y5plOIbvmMiDP6lRakUIEd2ig4u0V9F_4v5OG9u_a3vTYkdlFGdzHWaYJ9EjTYaWbrZgSefzQI7CWqV0EADXRO5brvhFz-LQb1GAXoVHoI7NFvKz-vzxGV_tYehfOoIribcNQ/s1600/cookie-micuisson.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ajDJ08Y5plOIbvmMiDP6lRakUIEd2ig4u0V9F_4v5OG9u_a3vTYkdlFGdzHWaYJ9EjTYaWbrZgSefzQI7CWqV0EADXRO5brvhFz-LQb1GAXoVHoI7NFvKz-vzxGV_tYehfOoIribcNQ/s1600/cookie-micuisson.jpg" /></a><br />
<i><span style="color: #b45f06;">haut : mi-cuisson / bas : refroidissement</span></i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLb7rqD-KUDaewC6TmdtYTbAjvlXtx5ANDNn7JT-uOspQzORQpQyP6N7MiQGxvILIbEj6mRMxDYNuaiuKycBjkswwgMtLxIu1meiPQhXRWjtNhERCxLyGF-HizE8K6ueIgDzDs4rA1BlU/s1600/cookie-cuit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLb7rqD-KUDaewC6TmdtYTbAjvlXtx5ANDNn7JT-uOspQzORQpQyP6N7MiQGxvILIbEj6mRMxDYNuaiuKycBjkswwgMtLxIu1meiPQhXRWjtNhERCxLyGF-HizE8K6ueIgDzDs4rA1BlU/s1600/cookie-cuit.jpg" /></a></div>
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Laissez refroidir sur une grille et dégustez, ils se conservent très bien pendant au moins 4 jours </div>
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(ils n'ont jamais duré plus de 4 jours)</div>
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<span style="color: #b45f06; font-size: x-small; text-align: left;">NB: </span><span style="color: #b45f06; font-size: x-small; text-align: left;">"takusan" voulant dire en japonais "beaucoup", mon frère l'utilise en pseudo </span><span style="color: #b45f06; font-size: x-small; text-align: left;">en tant que Taku-san ( monsieur Taku) j'ai trouvé que pour une recette que je fais désormais beaucoup, le nom était parfait !</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlVuYBaB8Rp-U-nMmJbFACJCZcLyT2ETj040A3uaIJqRHuQSkiOIWCqwzG1lWpvk-nqCuP7F0oeWekRSQJ0P_k947dPI96qD7CBBd5hhKR7CZ_kDN9iHY3I1kY4OqtsqYY4LhNmsAV0z8/s1600/sorry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlVuYBaB8Rp-U-nMmJbFACJCZcLyT2ETj040A3uaIJqRHuQSkiOIWCqwzG1lWpvk-nqCuP7F0oeWekRSQJ0P_k947dPI96qD7CBBd5hhKR7CZ_kDN9iHY3I1kY4OqtsqYY4LhNmsAV0z8/s200/sorry.jpg" width="200" /></a><br />
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<b>Desolée de ne pas avoir le temps </b><br />
<b>de faire plus de dessin ou de posts !</b></div>
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<a class="twitter-share-button" data-lang="fr" data-via="PaulinePrideaux" href="https://twitter.com/share">Tweeter</a>
<script>!function(d,s,id){var js,fjs=d.getElementsByTagName(s)[0];if(!d.getElementById(id)){js=d.createElement(s);js.id=id;js.src="//platform.twitter.com/widgets.js";fjs.parentNode.insertBefore(js,fjs);}}(document,"script","twitter-wjs");</script>PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.com19tag:blogger.com,1999:blog-6488837222038958574.post-78779447505983942012012-08-04T09:27:00.000-07:002012-08-05T09:19:16.725-07:00Petit pain nature pour le thé<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QDlMHeIX1_Go0yZZ5QlPe8L7cSGzSGXn8gxsvi3gMRc8IXf16j8FfiB8MuxEyy4AKfXioDvxjFe-5VcAAdmovX6CsGof5VZxESOYwOi36UrK0CSdrzKgxyXUz40lZqM5tsMY1VT5xvw/s1600/pains4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QDlMHeIX1_Go0yZZ5QlPe8L7cSGzSGXn8gxsvi3gMRc8IXf16j8FfiB8MuxEyy4AKfXioDvxjFe-5VcAAdmovX6CsGof5VZxESOYwOi36UrK0CSdrzKgxyXUz40lZqM5tsMY1VT5xvw/s1600/pains4.jpg" style="cursor: move;" /></a></div>
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Une recette trouvée au Canada, dans un livre... "muffins petits pains & co"</div>
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J''ai été interpellé par la simplicité de la recette. Un pain sans levure de boulanger ? Bon ok, en fait la texture ressemble à un scone, en plus tendre, moins sec... bon, j'ai tout simplement adoré.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZrmmLEjKe-vCKANA_Ke8ttgxMYQi0lQqnb0HVop7EDERgFNgCzJuWIM2LL3IvMxKw9OMkc8DURvtOoFShFeot6WYHHsJzAwNjFgVRmQpxTtEQXELdhMWDQdracRQih-flDypuVi9hxaY/s1600/pain-texture.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZrmmLEjKe-vCKANA_Ke8ttgxMYQi0lQqnb0HVop7EDERgFNgCzJuWIM2LL3IvMxKw9OMkc8DURvtOoFShFeot6WYHHsJzAwNjFgVRmQpxTtEQXELdhMWDQdracRQih-flDypuVi9hxaY/s320/pain-texture.jpg" width="286" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_OjmkyLxcFZ1eZGcVnEas6s6VFygW_RTjxJXkV33tj1fe0o0I3l2fx1AJtksTgbCSFxmCz0EcLtY03Oh2deI2uvwq1OXdnNWXb6xzd1lYbJoipIW2Ft5aRDYY2Wh0tLYtExOWE2zz44/s1600/pains2.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_OjmkyLxcFZ1eZGcVnEas6s6VFygW_RTjxJXkV33tj1fe0o0I3l2fx1AJtksTgbCSFxmCz0EcLtY03Oh2deI2uvwq1OXdnNWXb6xzd1lYbJoipIW2Ft5aRDYY2Wh0tLYtExOWE2zz44/s320/pains2.jpg" width="298" /></a><br />
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<span class="Apple-style-span" style="background-color: #990000; color: white;"> Réalisation </span> Il ne paie pas de mine comme ça... il prend 5 minutes à faire avant d'envoyer au four. Extremement rapide, et la cuisson ne prend que 10 à 15 minutes !<br />
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<span class="Apple-style-span" style="background-color: #990000; color: white;"> Dégustation </span> Je l'ai trouvé délicieux comme ça, nature, mais j'ai tout de même poussé la gourmandise avec de la confiture ;)<br />
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<span class="Apple-style-span" style="background-color: #990000; color: white;"> Conclusion </span> Une recette simple et rapide, si vous avez des invités de derniere minute, ce pain peut s'accomoder de façon salé également > vous remplacez le lait par du jus de tomates et vous ajouter une grosse poignée de fromage rapé !<br />
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<i>Pour 2 pains de 15 à 20cm de diamètre sur 4cm de haut</i></div>
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<span class="Apple-style-span" style="background-color: #999999; color: white;"> Il vous faut : </span></div>
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180gr de farine (2 cup)</div>
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2cs de sucre blanc</div>
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1cc de sel</div>
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4cc de levure</div>
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0,5cc de crème de tartre (bitartrate de potassium)</div>
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- petite poudre blanche que j'ai enfin pu sortir du placard -</div>
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75gr de beurre froid</div>
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18cL de lait froid (3/4 de cup)</div>
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Préchauffez votre four à 230¨C</div>
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Sablez farine, sucre, levure, sel, crème de tartare et beurre.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikY4-NjSaXlBw93Uo_-hq3bHq7_D_yJBrgLCbs6190cHlH836oYD2JR5Qc93e9EyT6zZUL4V6KVx_q1xzocRIfEEyHp__IeiKbzRZdIG8HSxI4rFp6SBW9myM8jEGiYrYu147yik0zqfw/s1600/sabler.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikY4-NjSaXlBw93Uo_-hq3bHq7_D_yJBrgLCbs6190cHlH836oYD2JR5Qc93e9EyT6zZUL4V6KVx_q1xzocRIfEEyHp__IeiKbzRZdIG8HSxI4rFp6SBW9myM8jEGiYrYu147yik0zqfw/s1600/sabler.jpg" style="cursor: move;" /></a></div>
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Ajoutez le lait, remuez à la cuillère jusqu'à ce qu'il soit absorbé. </div>
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Trempez vos mains dans la farine et faites 2 tas délicatement, sans pétrir la pâte.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghI_So0ITQ5Yuu9bPs23KKNwxIxmyL3hglsy4Qj6nwy7ayCGInwOoQ4pwqL9tCzq52CCyHNNgYDu_gLmeaKSX1Yx2iNNkZqRBaiULJpsAC29r-TiWV6rcOZPMt2XSknetDjOZongcUDBc/s1600/pain-boule.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghI_So0ITQ5Yuu9bPs23KKNwxIxmyL3hglsy4Qj6nwy7ayCGInwOoQ4pwqL9tCzq52CCyHNNgYDu_gLmeaKSX1Yx2iNNkZqRBaiULJpsAC29r-TiWV6rcOZPMt2XSknetDjOZongcUDBc/s320/pain-boule.jpg" style="cursor: move;" width="320" /></a></div>
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Tapotez doucement pour formez 2 cercles de 15 à 20cm de diamètre sur 2cm d'épaisseur.</div>
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Le pain va doubler de volume à la cuisson.</div>
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Placez vos pains sur une planche recouverte de papier sulfurisé.</div>
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Au pinceau, étalez une couche de lait sur le dessus pour les faire dorer.</div>
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Enfournez 12 minutes, puis éteignez et laissez 5 minutes dans le four ouvert.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDS5X9LYjSUEm6wfVkWS8Q9mRMQmrCGciLoU_7ukEgoX-0_xUk5HJ4tcqH1z1pBqGB2n2z7n1LRev9LYjlcmKwOp5JU0eB1sesZ9GzKZkof2qzGGZ85dTAcjWSx3PBpHpHPZUxdk4BsI/s1600/pain-cuisson.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDS5X9LYjSUEm6wfVkWS8Q9mRMQmrCGciLoU_7ukEgoX-0_xUk5HJ4tcqH1z1pBqGB2n2z7n1LRev9LYjlcmKwOp5JU0eB1sesZ9GzKZkof2qzGGZ85dTAcjWSx3PBpHpHPZUxdk4BsI/s320/pain-cuisson.jpg" style="cursor: move;" width="320" /></a></div>
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Il doit être légèrement doré, cuit uniformément (retournez la plaque à mi-cuisson)</div>
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Le pain s'effrite comme un scone !</div>
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Mais il est frais, très tendre et pas sec.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijicXfD5HmOx41Y8N6lonhC_4BBfsJxsFCaFRuULSVFmVf8h1kw0GaK1F8zrag-q5J8KdhHO-KR4918vNYYynhUb0NUvUIeuX2xeqCWiqwlEIg_UopBdosHvUZXT6lr3_P9WmIMRTrZCg/s1600/pains3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijicXfD5HmOx41Y8N6lonhC_4BBfsJxsFCaFRuULSVFmVf8h1kw0GaK1F8zrag-q5J8KdhHO-KR4918vNYYynhUb0NUvUIeuX2xeqCWiqwlEIg_UopBdosHvUZXT6lr3_P9WmIMRTrZCg/s400/pains3.jpg" style="cursor: move;" width="400" /></a></div>
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<a class="twitter-share-button" data-lang="fr" data-via="PaulinePrideaux" href="https://twitter.com/share">Tweeter</a>
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Bonjour !</div>
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Le jury gustatif s'est terminé la semaine dernière, </div>
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mais je n'avais pas encore eu le temps de vous annoncer les vainqueurs !</div>
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J'ai evidemment adapté avec mes ustensiles de cuisine, </div>
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car il y a beaucoup de choses que je ne possède pas, les rendus sont donc différents.</div>
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J'ai eu des soucis avec la recette du cheesecake et de couleur avec la recette du duo d'amandes,</div>
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je vais donc les refaire en France pour en faire une jolie photo.</div>
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Quant au moelleux, j'avais oublié de mettre la carte mémoire dans l'appareil </div>
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(oui je suis nulle, c'est pas nouveau)</div>
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Merci à toutes pour vos recettes, ce fut un plaisir et un challenge d'arriver à refaire vos recettes.</div>
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<b><span class="Apple-style-span" style="font-size: large;">1ère place </span></b></div>
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L'entremet printannier de <a href="http://degustationsdangereuses.blogspot.fr/" target="_blank">Dégustations dangereuses</a>.</div>
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<span class="Apple-style-span" style="color: #990000;"><b>Prix</b> : Un beau colis d'ustensiles/produits des USA choisi par mes soins </span><span class="Apple-style-span" style="color: #990000;">+ 1 dessin original</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMyijsvabSOPfb26nd6d5J3kpcz5fKaU_IBMAZPFJFDXQOf3ZFhVY9-fTHP4tV7r_a1vWnpAzXhU74bS0eoGyopnCDLUF_RffPWf-GEhFZcFKuzhOxhD4KBqoRtwuJPHvgkL7UEtjF9ik/s1600/23-entremet3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="379" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMyijsvabSOPfb26nd6d5J3kpcz5fKaU_IBMAZPFJFDXQOf3ZFhVY9-fTHP4tV7r_a1vWnpAzXhU74bS0eoGyopnCDLUF_RffPWf-GEhFZcFKuzhOxhD4KBqoRtwuJPHvgkL7UEtjF9ik/s400/23-entremet3.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="background-color: #990000;"><span class="Apple-style-span" style="color: white;"> Réalisation </span></span> La recette était très bien expliquée, tout se passait comme prévu, et les quantités étaient parfaitement dosée (bonne quantité de mousse pour le financier).</div>
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<span class="Apple-style-span" style="background-color: #990000; color: white;"> Dégustation </span> À l'unanimité, très bon le jour même lorsque le financier est encore frais. Les chutes étaient délicieuses à la sortie du four avec les éclats de chocolat blanc. On voit et on goute le duo: mousse et gateau, fondant et croustillant, rose et vert.</div>
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<span class="Apple-style-span" style="background-color: #990000; color: white;"> Conclusion </span> Il était le premier dégusté et aucune autre recette n'a rivalisé avec.</div>
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<b><span class="Apple-style-span" style="font-size: large;">2e place</span></b></div>
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Cheesecake sans cuisson melon et menthe de<a href="http://www.cuisinetcigares.com/" target="_blank"> Cuisine et Cigares</a></div>
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<span class="Apple-style-span" style="color: #990000;"><b>Prix</b> : Un colis de la part de mon partenaire Chronostock </span><span class="Apple-style-span" style="color: #990000;">+ 1 dessin original</span></div>
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<span class="Apple-style-span" style="background-color: #990000;"><span class="Apple-style-span" style="color: white;"> Réalisation </span></span> La recette était bien expliquée, pourtant le résultat fut très différent : melon opaque et mat, cheesecake non saisi et tout fondant/coulant, le résultat dans l'assiette était une petite ratatouille fromage melon :D J'ai également eu de gros restes de melons par rapport au creamcheese.</div>
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<span class="Apple-style-span" style="background-color: #990000; color: white;"> Dégustation </span> Le melon se marie très bien au cheesecake, mais la menthe aurait mérité d'être plus présente pour relever l'ensemble. Le duo était présent en gout et couleur. Tout fut mangé !</div>
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<span class="Apple-style-span" style="background-color: #990000; color: white;"> Conclusion </span> Recette avec un bon potentiel mais qui mérite d'autres essais, une autre marque de creamcheese ou bien un ajout de gélatine dans la base de creamcheese.</div>
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<b><span class="Apple-style-span" style="font-size: large;">3e et 4e place</span></b></div>
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Moelleux Stendhalien et mousse au citron de <a href="http://legoutdabord.blogspot.com/" target="_blank">Le gout d'abord</a></div>
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<span class="Apple-style-span" style="color: #990000;"><b>Prix</b> : Un petit colis de ma part, surprises de France et des USA + 1 dessin original</span></div>
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<span class="Apple-style-span" style="background-color: #990000;"><span class="Apple-style-span" style="color: white;"> Réalisation </span></span> Les recettes étaient toutes les deux bien expliquées et simples à réaliser. Le poivron donnait terriblement envie, et la mousse au citron était aérienne.</div>
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<span class="Apple-style-span" style="background-color: #990000; color: white;"> Dégustation </span> Les tuiles étaient bien trop caramélisées à notre gout, trop sucrée/dure/collantes aux dents. La recette n'était plus un "duo", mais simplement une mousse au citron délicieuse. Elle est donc 4e. Le moelleux en revanche était très bon et très joli, bien coulant au centre. En revanche il y a eu quelques deceptions quant au gout du poivron, pas assez fort en comparaison du chocolat, il aurait peut etre fallu en mettre encore plus, bien parfumer le chocolat de façon subtile. Le duo était tout de même bien visible, magnifiquement rouge. </div>
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<span class="Apple-style-span" style="background-color: #990000; color: white;"> Conclusion </span> Mousse au citron délicieuse mais tuiles immangeables, moelleux très moelleux, mais le poivron n'apportait que de la couleur.</div>
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<b><span class="Apple-style-span" style="font-size: large;">5e place</span></b></div>
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Duo d'amour aux amandes et coulis de framboises de <a href="http://mimitouti.over-blog.com/" target="_blank">Mes petits biscuits</a></div>
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<span class="Apple-style-span" style="color: #990000;">Prix : 1 dessin original</span></div>
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<span class="Apple-style-span" style="background-color: #990000;"><span class="Apple-style-span" style="color: white;"> Réalisation </span></span> J'ai vu la couleur changer avec le miel et le résultat n'était pas blanc mais couleur miel.</div>
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<span class="Apple-style-span" style="background-color: #990000; color: white;"> Dégustation </span> Bien trop sucré pour tous les membres du jury. Personne n'a fini ce dessert. La texture était également très peu agréable, comme un porridge. Sous le coulis de framboise, c'était mangeable, uniquement parce que je n'avais pas sucré les framboises comme dans la recette originale. Désolée, mais ce fut un vrai echec :/</div>
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<span class="Apple-style-span" style="background-color: #990000; color: white;"> Conclusion </span> Le reste a fini à la poubelle. Il faudrait mettre bien moins de miel. Félicitations tout de même pour la photo, que tout le monde a beaucoup aimé :)</div>
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Vous pouvez m'envoyer vos adresses postales ! (le petit lien de contact dans le menu de droite)</div>
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</script>PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.com6tag:blogger.com,1999:blog-6488837222038958574.post-17630813548705370632012-07-26T11:28:00.000-07:002012-07-26T11:28:00.192-07:00Recette : Speculoos faits maison<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvX9GnpqIIHJmxxS2r7yNjcBRrlTi2ag6Vd9tked70vJWGIhGkGKhHQoe9irmRNMLrEpyOQ0SnDmsV3ehISqxWLWbcj65tqqD12smF7QNo31R-_G6YCbu9BidTxjqrHhxv1DsCMtaGjcg/s1600/speculoos-biscuit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvX9GnpqIIHJmxxS2r7yNjcBRrlTi2ag6Vd9tked70vJWGIhGkGKhHQoe9irmRNMLrEpyOQ0SnDmsV3ehISqxWLWbcj65tqqD12smF7QNo31R-_G6YCbu9BidTxjqrHhxv1DsCMtaGjcg/s1600/speculoos-biscuit.jpg" style="cursor: move;" /></a></div>
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Pour réaliser le cheesecake sans cuisson menthe-melon, j'avais besoin de Speculoos. Mais comme je suis flemmarde pour aller faire les courses, et motivée en cuisine, je les ai fait moi-même.</div>
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À savoir que j'avais déjà essayé il y a quelques mois une recette qui était un echec total :D</div>
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Cette fois-ci, ils sont absolument parfait.</div>
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Cette texture que vous voyez n'est pas obligatoire, je me suis juste simplifiée la vie en faisant comme les cookies, des tranches dans une brique. Mais vous pouvez étaler la pâte.</div>
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<span class="Apple-style-span" style="background-color: #783f04; color: white;"> Réalisation </span> Contrairement à ce que l'on peut imaginer, c'est vraiment simple et rapide à faire.<br />
Le seul hic est le sucre, il vous faut de la vergeoise. Personnellement c'est le seul sucre blond/brun auquel j'ai accès.<br />
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<span class="Apple-style-span" style="background-color: #783f04;"><span class="Apple-style-span" style="color: white;"> Dégustation </span></span> Les biscuits restants après la réalisation du cheesecake ont été dévorés en 2 jours :D<br />
J'adore ces petits gâteaux, bien croustillants dont les épices restent en bouche...<br />
Avec un café ou un verre de lait c'est juste le bonheur absolu, mais je les aime également nature.<br />
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<span class="Apple-style-span" style="background-color: #783f04; color: white;"> Conclusion </span> Je ne regrette pas d'avoir pris le temps d'en faire, j'en referai surement, et je n'ai rien à redire sur la recette, que j'ai simplifié par rapport à l'originale : <a href="http://www.lacuisinedesepices.fr/blog" target="_blank">La cuisine des épices</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiifODYh448FcTWnpAs6w6w9R3vPVYfNBZBtG32cwUuHLdZpG529LpPoGX8UmNeRvZqgYUJniorkySrAjnHum5sEtysqYMwoyXbT71qrMC6jhX-MATdA9gCjmeUdJ-jYIrL5zbfL_YsUbk/s1600/pile-speculoos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiifODYh448FcTWnpAs6w6w9R3vPVYfNBZBtG32cwUuHLdZpG529LpPoGX8UmNeRvZqgYUJniorkySrAjnHum5sEtysqYMwoyXbT71qrMC6jhX-MATdA9gCjmeUdJ-jYIrL5zbfL_YsUbk/s1600/pile-speculoos.jpg" /></a></div>
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Pour environ 40 biscuits (5 fournées)</div>
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<span class="Apple-style-span" style="background-color: #999999; color: white;"> Il vous faut : </span></div>
<div style="text-align: center;">
1 œuf (le mien faisait 55gr)</div>
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100gr de beurre doux mou</div>
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250gr de sucre blond vergeoise</div>
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225 gr de farine</div>
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1/2cc de levure</div>
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1 pincée de sel</div>
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<i>Épices ~10gr :</i></div>
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2cc de cannelle</div>
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1,5cc de gingembre</div>
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Battre le beurre en crème, </div>
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ajoutez le sucre et mélangez pour que l'ensemble soit bien homogène (image 1)</div>
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<span class="Apple-style-span" style="color: #b45f06; font-size: x-small;">- J'utilise la cuillère en bois pour toute la préparation -</span></div>
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Ajoutez l'œuf (image 2) mélangez </div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXN3zJ0O1EIIg41O3svEDdKigwzztl1QWaVbeLcwOytdImh8XLSlVLQgpO9rsuWOs1ztwjkPWM7M8BuapGL8qkxnfwqhdl0VlInAeyUAeIFgamsUsqaIpYxkz5YV-5hoK6Ktk7Cvr3Og/s1600/speculoos-melange1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXN3zJ0O1EIIg41O3svEDdKigwzztl1QWaVbeLcwOytdImh8XLSlVLQgpO9rsuWOs1ztwjkPWM7M8BuapGL8qkxnfwqhdl0VlInAeyUAeIFgamsUsqaIpYxkz5YV-5hoK6Ktk7Cvr3Og/s320/speculoos-melange1.jpg" style="cursor: move;" width="320" /></a></div>
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Ajoutez les épices, mélangez, puis la farine tamisée avec la levure et le sel.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHqeaKcq9k2W93kXVKPdrwV7v_h-d-2OGgyqNcUIi28EuAGFYKypDSTKWaLwcYBulVyn3j_aESms1FSmIA6qdD84DIL8Sb6RieKo8gQQblaRFw1pOAwp5RhSQIxMi6PTDZ9uN_bGLFOuY/s1600/speculoos-melange2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHqeaKcq9k2W93kXVKPdrwV7v_h-d-2OGgyqNcUIi28EuAGFYKypDSTKWaLwcYBulVyn3j_aESms1FSmIA6qdD84DIL8Sb6RieKo8gQQblaRFw1pOAwp5RhSQIxMi6PTDZ9uN_bGLFOuY/s1600/speculoos-melange2.jpg" style="cursor: move;" /></a></div>
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Séparez la pâte en 2 briques enrobées de papier plastique. </div>
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Réservez au frais quelques heures (au moins 2h)</div>
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<b>Vous pouvez congeler la pâte</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7z82ALNCawohREc6L_5GrNSHbS4Qc_0uz-a4sNdUBVe6g91FpxbUjEzgFXhu6OHbZxpaRvsAFkVG05QBe2eGtLdJNDRoerneY_IBFh0Q9MupuDYs-OJIhZ9tfOZbZSf2-qetzJtp-48/s1600/brique.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7z82ALNCawohREc6L_5GrNSHbS4Qc_0uz-a4sNdUBVe6g91FpxbUjEzgFXhu6OHbZxpaRvsAFkVG05QBe2eGtLdJNDRoerneY_IBFh0Q9MupuDYs-OJIhZ9tfOZbZSf2-qetzJtp-48/s200/brique.jpg" width="200" /></a></div>
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Préchauffez le four à <b>130°</b>C (250/275°F)</div>
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Sortez vos briques et étalez-les doucement sur 3 ou 4mm d'épaisseur pour découper vos formes, </div>
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ou bien tranchez -les directement en rectangle</div>
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Selon votre choix, la surface de vos biscuits sera lisse ou non.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOoeo3w-B_e2gyC07lOmH1o5-we3SiorYxByU4__KxTbgYxJB91LjA_4ZawhkCGTVbsr2BlvwTuiNp4DRqJllkLmwuxVbRTKwPn-v7wE0-jNJET_OlvUTnXbmROF3jRE4YAFgeABJaaIc/s1600/speculoos-cuisson.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOoeo3w-B_e2gyC07lOmH1o5-we3SiorYxByU4__KxTbgYxJB91LjA_4ZawhkCGTVbsr2BlvwTuiNp4DRqJllkLmwuxVbRTKwPn-v7wE0-jNJET_OlvUTnXbmROF3jRE4YAFgeABJaaIc/s1600/speculoos-cuisson.jpg" /></a></div>
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Préparez vos plaques de cuisson, recouvrez-les de papier cuisson,</div>
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disposez vos biscuits suffisamment espacés (3cm décart)</div>
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et enfournez pour environ 20 minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9s7iyyBV9ClKuMg1q3ksg3Oj0eTk6ZLkqP15kpfKQcujWv5vlfKUYTZ8fOxpi5M733UPwxlK8CNj0oaAyQP4LsaCOQK8rl2qaHvNUAyUwMywE3dPGIaAe6F6J-ew7xkrh8hhPqog9xho/s1600/cuisson2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9s7iyyBV9ClKuMg1q3ksg3Oj0eTk6ZLkqP15kpfKQcujWv5vlfKUYTZ8fOxpi5M733UPwxlK8CNj0oaAyQP4LsaCOQK8rl2qaHvNUAyUwMywE3dPGIaAe6F6J-ew7xkrh8hhPqog9xho/s320/cuisson2.jpg" style="cursor: move;" width="320" /></a></div>
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Si vos biscuits sont petits, le temps peut être plus rapide.</div>
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Surveillez la cuisson, ils doivent être bien dorés et bien cuits. </div>
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<span class="Apple-style-span" style="color: #b45f06;">\\ J'ai testé à une temperature plus élevée et moins de temps</span></div>
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<span class="Apple-style-span" style="color: #b45f06;"> mais le dessous devenait trop cuit, et le dessus tout mou et pas assez cuit, </span></div>
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<span class="Apple-style-span" style="color: #b45f06;">soyez patients à la cuisson //</span></div>
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Laissez tiédir sur la plaque puis refroidir complètement sur la grille.</div>
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Une fois completement refroidi ils sont très croquants :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBO-ZGgjguUhZ8ZJ9dVahSjduipqiCi_MmljyDJMMYYEJ6Y0q6W1GWNBkLC3pDdn3vq0yY7RdtjVbsAO-u3N1LqKMwg-n_N6rnuijHt-1JOlzkIAcFmXKgsiSI-D30MlRwB1KRgQWikbo/s1600/dessin-speculoos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBO-ZGgjguUhZ8ZJ9dVahSjduipqiCi_MmljyDJMMYYEJ6Y0q6W1GWNBkLC3pDdn3vq0yY7RdtjVbsAO-u3N1LqKMwg-n_N6rnuijHt-1JOlzkIAcFmXKgsiSI-D30MlRwB1KRgQWikbo/s320/dessin-speculoos.jpg" width="217" /></a></div>
<b>* Se goinfrer avec classe et mauvaise conscience *</b><br />
<b><br /></b></div>
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Have fun :)</div>
<br />
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</script>PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.com11tag:blogger.com,1999:blog-6488837222038958574.post-60402768583049882822012-07-23T19:28:00.000-07:002012-07-23T22:31:13.106-07:00Quatre-Quart version numero 2<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvAbsjWjtSD7G2RgyB5ZC18O1wOyrjv-8L4EHD7nriKiVoFz66kqAJAZJeIewY8Dgx0idNFubYqHSNn_-K1KsJeu9OOdMj6smE3G6rtWZkL9y-j8y35luryMyUDxsJEagtv4-u0sbml4/s1600/cake-coupe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvAbsjWjtSD7G2RgyB5ZC18O1wOyrjv-8L4EHD7nriKiVoFz66kqAJAZJeIewY8Dgx0idNFubYqHSNn_-K1KsJeu9OOdMj6smE3G6rtWZkL9y-j8y35luryMyUDxsJEagtv4-u0sbml4/s1600/cake-coupe.jpg" style="cursor: move;" /></a></div>
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Je suis dans les quatre-quarts ! Cette recette est celle de <b>Françoise Bernard</b> tiré du livre </div>
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<i>"Le meilleur des desserts"</i> (co-écrit avec Sébastien Gaudard).</div>
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Avec levure, sans blancs en neige, voyons les différences :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKI0DiGE0zIQY4wornbvYP-Z1Znib1hLLyCIGYgx6Hv8iGH32OQOFQyb-jt0-wny0u82y1FuIYurUvlN5wvyKII2__D6uD5adfpIPE5f2oB8XAArN1pOe4Wc8QBxUvSKgk5szkjL3CrkE/s1600/cake-tranche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKI0DiGE0zIQY4wornbvYP-Z1Znib1hLLyCIGYgx6Hv8iGH32OQOFQyb-jt0-wny0u82y1FuIYurUvlN5wvyKII2__D6uD5adfpIPE5f2oB8XAArN1pOe4Wc8QBxUvSKgk5szkjL3CrkE/s1600/cake-tranche.jpg" style="cursor: move;" /></a></div>
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<span class="Apple-style-span" style="background-color: #351c75; color: white;"> Réalisation </span> Une version au citron, sans blancs en neige et plus facile/rapide à faire.</div>
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<span class="Apple-style-span" style="background-color: #351c75; color: white;"> Dégustation </span> Tout aussi parfumé, j'ai tout de même une préférence pour <a href="http://poppycuisine.blogspot.com/2012/07/quatre-quart-traditionnel-un-dessert.html" target="_blank">la version précédente</a> ! Celui-ci m'a paru un peu plus sec, moins crémeux de texture. Je pense que l'ajout de levure apporte cette sensation plus légère en bouche, or j'aime les quatre-quart bien beurré :D</div>
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<span class="Apple-style-span" style="background-color: #351c75; color: white;"> Conclusion </span> Selon une envie de cake nature, ou bien recouvert de nutella, les 2 recettes sont très bonnes. Celle-ci <b>parait</b> plus légère en bouche. Et <a href="http://poppycuisine.blogspot.com/2012/07/quatre-quart-traditionnel-un-dessert.html" target="_blank">la première version</a> a une consistance plus crémeuse</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisY8_G1KP6k2rPqA107hrEJ7rd26VVQ8PNLRRt00OGcitsUkwZQgaug5royVbvQhBFdfgjn1jLBnUJreqdqJaX85SQ25uCm34z-9TcJrmoMhLNkwDhmnQpq_O_KTujxvd2VUwVAz-nhGw/s1600/cake-deux.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisY8_G1KP6k2rPqA107hrEJ7rd26VVQ8PNLRRt00OGcitsUkwZQgaug5royVbvQhBFdfgjn1jLBnUJreqdqJaX85SQ25uCm34z-9TcJrmoMhLNkwDhmnQpq_O_KTujxvd2VUwVAz-nhGw/s320/cake-deux.jpg" style="cursor: move;" width="320" /></a></div>
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<br /></div>
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<i>Pour un cake de taille moyenne ~</i><i>20cm (4 à 6 personnes)</i></div>
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<span class="Apple-style-span" style="background-color: #999999;"><span class="Apple-style-span" style="color: white;"> Il vous faut : </span></span></div>
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2 œufs entiers (pour moi, 110gr)</div>
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leur poids en farine (110gr)</div>
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leur poids en sucre (110gr)</div>
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leur poids en beurre (110gr)</div>
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<span class="Apple-style-span" style="color: #b45f06; font-size: x-small;">- j'utilise du beurre salé et ne mets pas de sel -</span></div>
<div style="text-align: center;">
1/2 cc de levure chimique</div>
<div style="text-align: center;">
2 pincées de sel</div>
<div style="text-align: center;">
zeste rapé finement d'un citron ou d'une orange<br />
<br />
Préchauffez le four à 200°C<br />
Mettez le beurre dans le four pour qu'il fonde lentement.<br />
Fouettez les œufs entiers et le sucre jusqu'à obtenir un mélange blanc et filant.<br />
<span class="Apple-style-span" style="color: #b45f06; font-size: x-small;">- fouet electrique -</span><br />
Ajoutez alors le beurre presque entierement fondu.<br />
<span class="Apple-style-span" style="color: #b45f06; font-size: x-small;">- fouet manuel -</span><br />
Ajoutez les zestes, mélangez.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8PytP-timkIu-qGT_xeT0dOtNZuS8_HLuk0SDuLX0P6L2YOhaL4237QJKXWC3Na0ePCa0YQVzQG9wZPgduSK1FW5a7B2aw0022yktDFHHkrP9WcH4HsS0MsAyZuZk3wVlNyhryxjr0Y/s1600/texture1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8PytP-timkIu-qGT_xeT0dOtNZuS8_HLuk0SDuLX0P6L2YOhaL4237QJKXWC3Na0ePCa0YQVzQG9wZPgduSK1FW5a7B2aw0022yktDFHHkrP9WcH4HsS0MsAyZuZk3wVlNyhryxjr0Y/s1600/texture1.jpg" style="cursor: move;" /></a><br />
Tamisez farine, levure et sel et incorporez au fouet délicatement.<br />
<span class="Apple-style-span" style="color: #b45f06; font-size: x-small;">- fouet manuel -</span><br />
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Beurrez et farinez votre moule<br />
Remplissez le aux 2/3<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSgZdg3In9TV_yvdgRIHoJta76ku5g328kJ_EDoqZSVSWks7topImpVB0a78Mjp0CBalAcCksnRKQKx3rKjfADEsh4kKS5K-JI8cZMhDjrKSkCGY7VdGM9Gt_CZ0I6VmrwjeBA94M7wcE/s1600/moule.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSgZdg3In9TV_yvdgRIHoJta76ku5g328kJ_EDoqZSVSWks7topImpVB0a78Mjp0CBalAcCksnRKQKx3rKjfADEsh4kKS5K-JI8cZMhDjrKSkCGY7VdGM9Gt_CZ0I6VmrwjeBA94M7wcE/s200/moule.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8pGRiHdqFScWFb8mgQ93HVchEPlnw5XsbEnsqwBYk0EvIZ8SQD1BXNpDH1IcoPkOjC-wYdT_LuIr8Grd5w2G13gQNIWz_EtGM-NA8a-KzxK5HChBGUeve1oThP81AyPirsXLEeIiRQOs/s1600/moule-rempli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="123" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8pGRiHdqFScWFb8mgQ93HVchEPlnw5XsbEnsqwBYk0EvIZ8SQD1BXNpDH1IcoPkOjC-wYdT_LuIr8Grd5w2G13gQNIWz_EtGM-NA8a-KzxK5HChBGUeve1oThP81AyPirsXLEeIiRQOs/s200/moule-rempli.jpg" width="200" /></a></div>
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Enfournez pour 30 à 45 minutes, selon la taille de votre/vos moules</div>
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Il doit être bien doré et légèrement croustillant à l'extérieur.</div>
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Laissez tiédir puis démoulez pour mettre sur une grille.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKT77af9wlcYIkA-WYZOBJDkbuQX1h9ZZnKhGUogOYQEvPcUdye_guSyP8WhLAEKxNZ_hzx7X4LYkrv0gMfv1lqfHVX8QH2Vnn2u5PO7GftAJvQtqr2__XFqVxq-jgOEJtNSQ3GjMqNHM/s1600/cake-cuit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKT77af9wlcYIkA-WYZOBJDkbuQX1h9ZZnKhGUogOYQEvPcUdye_guSyP8WhLAEKxNZ_hzx7X4LYkrv0gMfv1lqfHVX8QH2Vnn2u5PO7GftAJvQtqr2__XFqVxq-jgOEJtNSQ3GjMqNHM/s320/cake-cuit.jpg" width="320" /></a></div>
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Vous pouvez ajouter un glaçage si vous le souhaitez : </div>
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75gr de sucre glace et quelques gouttes de jus de citron, mélangez pour homogéneiser,</div>
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versez sur le cake encore tiède.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72DHJgGxos5kGVAm9ca5LeuLh4id91_BXMQN944dgHyl9Jt6nidykXAFGgVbc7YEfffNE6jTCSUH03CUfba-nXRoYJLCoEfeysQeYRbZxAi2FsfDeOw9DWG8obCIqHa-UnSiX1dvr17E/s1600/cake-entier.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72DHJgGxos5kGVAm9ca5LeuLh4id91_BXMQN944dgHyl9Jt6nidykXAFGgVbc7YEfffNE6jTCSUH03CUfba-nXRoYJLCoEfeysQeYRbZxAi2FsfDeOw9DWG8obCIqHa-UnSiX1dvr17E/s1600/cake-entier.jpg" style="cursor: move;" /></a><br />
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<span class="Apple-style-span" style="font-size: large;"><a href="http://poppycuisine.blogspot.ca/2012/07/quatre-quarts-la-serie.html" target="_blank">! Voir toutes les recettes de quatre-quart !</a></span></div>
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</script>PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.com3tag:blogger.com,1999:blog-6488837222038958574.post-4786751237272761432012-07-18T17:01:00.000-07:002012-07-23T22:31:47.485-07:00Quatre Quart traditionnel : Un dessert familial<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6bfk5GET6EA2K3RtOlJ5HW0WIYb079zArSdrO50j91PMa2oLadWGjHnQx5UYobuPEkZNm0DlPId82AJ6hJONWZSf5zk0RwF_hwEdokS7zAqAPN4CmKpOt6nJe1RoN5tfGbPkd4fhpWc/s1600/cake-coupe2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6bfk5GET6EA2K3RtOlJ5HW0WIYb079zArSdrO50j91PMa2oLadWGjHnQx5UYobuPEkZNm0DlPId82AJ6hJONWZSf5zk0RwF_hwEdokS7zAqAPN4CmKpOt6nJe1RoN5tfGbPkd4fhpWc/s1600/cake-coupe2.jpg" /></a></div>
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Un cake qui manquait aux recettes classique du blog de PPoppy ! Le quatre-quart !</div>
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Un gâteau réconfortant et vraiment très bon... son seul inconvénient </div>
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est justement d'être aussi bon en bouche et aussi mauvais pour notre ligne !</div>
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Je voulais simplement le faire découvrir à des amis ici, un gâteau facile et délicieux,</div>
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à faire avec les ingrédients les plus simples.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUqvEiLLDp0xvRYLLfuxlSP0mkKxTpjkw5D4pPaB6jIJ_PN0PDsYnxk8OwVrpLiIYcgG64e-QiR8voFQjCzOFk9Qn1BGl0Uu3_9erkB7XP6wKjHlsAl0Mlq_Nbo7Pxoe03CphtGf15hUU/s1600/tranche-face2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUqvEiLLDp0xvRYLLfuxlSP0mkKxTpjkw5D4pPaB6jIJ_PN0PDsYnxk8OwVrpLiIYcgG64e-QiR8voFQjCzOFk9Qn1BGl0Uu3_9erkB7XP6wKjHlsAl0Mlq_Nbo7Pxoe03CphtGf15hUU/s1600/tranche-face2.jpg" style="cursor: move;" /></a></div>
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<span class="Apple-style-span" style="background-color: #b45f06; color: white;"> Réalisation </span> Cette recette vient du livre <i>"Les meilleures recettes de nos grands-mères"</i> et elle demande d'intégrer les blancs en neiges dans le mélange, ce qui est délicat car le mélange est dense.</div>
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J'en ai déjà fait des versions avec l'ajout des œufs entiers (voir <a href="http://poppycuisine.blogspot.com/2011/12/cinq-cinquieme-je-taime.html" target="_blank">le cinq-cinquième, quatre-quart au chocolat</a>) et qui m'ont paru encore plus simple, et tout aussi bonne. Je reste donc sceptique pour la réalisation, heureusement que la dégustation était parfaite :)</div>
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<span class="Apple-style-span" style="background-color: #b45f06; color: white;"> Dégustation </span> Aussi bon et addictif que dans mon souvenir, avec du thé, un verre de lait ou un café,</div>
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c'est un gâteau réconfortant et qui me rend nostalgique.</div>
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<span class="Apple-style-span" style="background-color: #b45f06;"><span class="Apple-style-span" style="color: white;"> Conclusion </span></span> Je vous en proposerai donc une version avec des œufs entiers et non montés en neige :)</div>
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De toute façon... qui peut honnêtement dire qu'il n'aime pas les quatre-quarts ?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-_6cfmxEp87ev8h4-4agf59TnqiRLLVr2lJvby70E4r-NwQHfZxaejSLykDud25801n5QysNsA6jamAOdHWAznVEw6tJN6lT9hjBtQ5rJVKzIEzcQf9ZXckCvUzDm4dJfC_ascvo34k/s1600/cake-texture.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-_6cfmxEp87ev8h4-4agf59TnqiRLLVr2lJvby70E4r-NwQHfZxaejSLykDud25801n5QysNsA6jamAOdHWAznVEw6tJN6lT9hjBtQ5rJVKzIEzcQf9ZXckCvUzDm4dJfC_ascvo34k/s1600/cake-texture.jpg" style="cursor: move;" /></a></div>
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<i>Pour un cake de 10 à 12 personnes</i></div>
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<span class="Apple-style-span" style="background-color: #999999;"><span class="Apple-style-span" style="color: white;"> Il vous faut : </span></span></div>
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Le <u>poids</u> de 4 œufs sans la coquille: </div>
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4 œufs ~220gr</div>
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beurre mou salé ~220gr</div>
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sucre blanc ~220gr</div>
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farine ~220gr</div>
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1 grosse pincée de sel</div>
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zestes d'une orange ou d'un citron (j'aime bien à l'orange personnellement)</div>
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glaçage maison (sucre glace et jus de citron)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfFg0ooAE3v83rEd49yGGOSIp5sqHWs4aJGNHaKbQPCMdmJMWs-k5x7DNmwftgYV18pkYI4QRpltyj5pqO2jIcfD9uhZUk5PuEU0aezPq30FaQAQUrTiivAUcZty4omSrO79UtDj2NgC8/s1600/44-dessin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfFg0ooAE3v83rEd49yGGOSIp5sqHWs4aJGNHaKbQPCMdmJMWs-k5x7DNmwftgYV18pkYI4QRpltyj5pqO2jIcfD9uhZUk5PuEU0aezPq30FaQAQUrTiivAUcZty4omSrO79UtDj2NgC8/s400/44-dessin.jpg" width="400" /></a></div>
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<u>Préparation</u></div>
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Préchauffez votre four à 220°C</div>
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Cassez vos œufs et séparez les blancs des jaunes en les pesant. Les miens pesaient 220gr.</div>
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Travaillez 220gr beurre mou en crème, ajoutez 220gr de sucre, mélangez bien.</div>
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Ajoutez alors les jaunes d'œufs et mélangez jusqu'à homogénéité. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KPdDW3WRZJjE3If2eJIRprhBRRvBLm6Vba1vfz2aMJgXp8Mn_dq7nlU8UHTMYHs936XjGl6O3ii36n6o9JpFjW2PNRjy-y_qMBFtLsjBan9jAkCzQ7FbuvoIF1tuQVLvAjyURjm0Zz4/s1600/melange1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KPdDW3WRZJjE3If2eJIRprhBRRvBLm6Vba1vfz2aMJgXp8Mn_dq7nlU8UHTMYHs936XjGl6O3ii36n6o9JpFjW2PNRjy-y_qMBFtLsjBan9jAkCzQ7FbuvoIF1tuQVLvAjyURjm0Zz4/s1600/melange1.jpg" /></a></div>
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Ajoutez les zestes d'orange et 220gr de farine tamisée</div>
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Montez les blancs en neige ferme avec le sel, </div>
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et incorporez-les en plusieurs petites fois pour assouplir la pâte.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMoDuggrSk7lXqwVuL66WgeMBcBFMPvr1ZzqLwOK9zg-O6qh-uynG9_HDzyPJtPc3lRw9aPC9jQ_MxkaxcGP52bh7fa9JX0UOBrrTMyDMZ-52a6d1p1aL2_kg6fItTVhXmjAV7SBO2L10/s1600/melange2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMoDuggrSk7lXqwVuL66WgeMBcBFMPvr1ZzqLwOK9zg-O6qh-uynG9_HDzyPJtPc3lRw9aPC9jQ_MxkaxcGP52bh7fa9JX0UOBrrTMyDMZ-52a6d1p1aL2_kg6fItTVhXmjAV7SBO2L10/s1600/melange2.jpg" /></a></div>
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Versez dans votre moule beurré (15gr de beurre fondu)</div>
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Enfournez pour 40 minutes, retournez à mi-cuisson.</div>
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Si votre quatre-quart dore trop vite, recouvrez-le d'une feuille d'aluminium.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpGeJIt3UCH5VFCXcZKVwOQ6Pxy4qx6G8x_B0HYKs3Ues28cTz1sSBwE2D92dKtQtR4QHhP1EKXHe3TXzlUXJh9UREQbZU2Z1aTQIlSSCJbkv4TOWKbptcvuJgSSSoHSSCh6c5UDZQmY/s1600/cuisson1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpGeJIt3UCH5VFCXcZKVwOQ6Pxy4qx6G8x_B0HYKs3Ues28cTz1sSBwE2D92dKtQtR4QHhP1EKXHe3TXzlUXJh9UREQbZU2Z1aTQIlSSCJbkv4TOWKbptcvuJgSSSoHSSCh6c5UDZQmY/s320/cuisson1.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsTKGQ8zX2zztmmdKQYJM3Zac1cVN7j-QEuAE7Ebxp7r5FlJMmb9j59YQkh4A5klgngMPPcHuh7y3s7zQ2itu5DgdkaT-aF7uJ_bPN9bHQ_3KTtauBO6AubYuwPNHl85oUAwkTFUzT_Y/s1600/cuisson2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsTKGQ8zX2zztmmdKQYJM3Zac1cVN7j-QEuAE7Ebxp7r5FlJMmb9j59YQkh4A5klgngMPPcHuh7y3s7zQ2itu5DgdkaT-aF7uJ_bPN9bHQ_3KTtauBO6AubYuwPNHl85oUAwkTFUzT_Y/s200/cuisson2.jpg" width="200" /></a></div>
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A la sortie, mélangez environ 5cs de sucre glace avec quelques gouttes de jus de citron.</div>
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Versez le sur le dessus du cake.</div>
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Pour le quatre-quart, j'aime un glaçage liquide qui s'imbibe dans le gâteau, </div>
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mais si vous préférez les glaçages exterieurs épais/opaque, </div>
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mettez plus de sucre glace et très peu de citron, et versez le lorsque le gâteau est tiédi.</div>
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Miam miam ! </div>
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Il a un peu explosé par rapport au rond :D</div>
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<a href="http://poppycuisine.blogspot.ca/2012/07/quatre-quarts-la-serie.html" target="_blank"><span class="Apple-style-span" style="font-size: large;">! Voir toutes les recettes de quatre-quart !</span></a></div>
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<br />PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.com7tag:blogger.com,1999:blog-6488837222038958574.post-39873090612743149462012-07-15T09:24:00.000-07:002012-07-15T09:24:00.776-07:00Cake salé provençal : tomate, chèvre et olives<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxsRNZ-9_Fq1ErabR_fSqj9GiSzLX1lsG-OGIJRNO0SeYGSu8uin6JsGvebk5e5TSgvVpDJ0WIC91wOkHIV6_nARMH74EpabnN7yESxOYyqmozhHf18_upKb72DIp4Siuz7gdAx3RW_w/s1600/caketomates-ouvert.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxsRNZ-9_Fq1ErabR_fSqj9GiSzLX1lsG-OGIJRNO0SeYGSu8uin6JsGvebk5e5TSgvVpDJ0WIC91wOkHIV6_nARMH74EpabnN7yESxOYyqmozhHf18_upKb72DIp4Siuz7gdAx3RW_w/s1600/caketomates-ouvert.png" style="cursor: move;" /></a></div>
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Avec ma petite boite de concentré de tomates, </div>
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j'avais envie de faire un cake pour accompagner notre salade du soir !</div>
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On est au régime depuis bientôt 3 semaines et la balance nous déprime jour après jour.</div>
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Stabilité complète !</div>
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<span class="Apple-style-span" style="background-color: #38761d;"><span class="Apple-style-span" style="color: white;"> Réalisation </span></span> Simple et rapide, pour un repas du soir, à faire sous forme de muffins ou de cake.</div>
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<span class="Apple-style-span" style="background-color: #38761d;"><span class="Apple-style-span" style="color: white;"> Dégustation </span></span> Accompagne parfaitement une salade verte, parfum provençal, léger en bouche et sur l'estomac.</div>
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<span class="Apple-style-span" style="background-color: #38761d;"><span class="Apple-style-span" style="color: white;"> Conclusion </span></span> Un cake à faire pour un apéritif, entrée, une salade ou un buffet.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9tNe06UO26rkGuNmhjOn3S1hClIgD3yBCjgGP_L9IyL2WLAMHj0tvWO7AJThFjAv1HDlg7udGjPMsN3zX-qc6DINTyZ8EpD2yjvzfajrNMdkmpqzZbWcF73E5zoBIpNXn1qo6w738Bjo/s1600/muffin-debout.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9tNe06UO26rkGuNmhjOn3S1hClIgD3yBCjgGP_L9IyL2WLAMHj0tvWO7AJThFjAv1HDlg7udGjPMsN3zX-qc6DINTyZ8EpD2yjvzfajrNMdkmpqzZbWcF73E5zoBIpNXn1qo6w738Bjo/s1600/muffin-debout.jpg" style="cursor: move;" /></a></div>
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<i>Pour 6 à 8 personnes</i></div>
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<span class="Apple-style-span" style="background-color: #666666;"><span class="Apple-style-span" style="color: white;"> Il vous faut : </span></span></div>
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2 œufs entiers<b> ou </b>4 blancs d'œufs</div>
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5cL d'huile d'olive</div>
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1cs d'huile de sésame</div>
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12,5cL de lait</div>
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70gr de concentré de tomates</div>
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170gr de farine</div>
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2cc de levure</div>
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1/3 cc de bicarbonate de soude</div>
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1cs d'herbes de provence</div>
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1 grosse pincée de sel</div>
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poivre du moulin</div>
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Olives noires, chèvre frais (un petit bol en tout)</div>
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Fouettez les œufs entiers (<b>ou</b> les blancs) avec le lait et les huiles, le poivre et le sel (image 1)</div>
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Ajoutez les herbes de provence (image 2)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidtHvVbsRno8QN-i-vq21XzcdysORtqlcWtCNHXM-sM3uRlzXNMPEvMSl2xfRMAbiVN8A2MWCMPM_TwWhoSa6Clx17Lr_PbQ4Mj9xdEcEQUSUIXqTY4NGhUyTP0DoIkb4SP8jVBNB1UIQ/s1600/melange1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidtHvVbsRno8QN-i-vq21XzcdysORtqlcWtCNHXM-sM3uRlzXNMPEvMSl2xfRMAbiVN8A2MWCMPM_TwWhoSa6Clx17Lr_PbQ4Mj9xdEcEQUSUIXqTY4NGhUyTP0DoIkb4SP8jVBNB1UIQ/s400/melange1.jpg" width="400" /></a></div>
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Ajoutez le concentré de tomates (image 1)</div>
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Incorporez la farine tamisée avec la levure et le bicarbonate (image 2)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3vzjM0O94UUIkgjceC23pRJyyx0U3eiKUiYmYKQQnZwH5psRhaBzvElyA2pSQhh_5cKsh7QZggE9ze64B21GogZDW7hl1qo7R7U8drsxUPV-4Sk0V6WgxC9qoFNjN6YJ886zDx5diBU/s1600/melange2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3vzjM0O94UUIkgjceC23pRJyyx0U3eiKUiYmYKQQnZwH5psRhaBzvElyA2pSQhh_5cKsh7QZggE9ze64B21GogZDW7hl1qo7R7U8drsxUPV-4Sk0V6WgxC9qoFNjN6YJ886zDx5diBU/s400/melange2.jpg" width="400" /></a></div>
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Couvrez d'une assiette et laissez reposer 20 à 30 minutes.</div>
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Préchauffez le four à 200°C pour des muffins, 180°C pour un grand cake.</div>
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Coupez vos olives en rondelles, emiettez le chèvre.</div>
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Graissez votre moule ou préparez vos caissettes en papier.</div>
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Remplissez le fond et ajoutez génereusement des rondelles d'olives et le chèvre en morceaux.</div>
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Versez le reste de la pâte dessus, saupoudrez d'herbes de provence.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHHhAVBsKzhO2MnkvaHIlyO8mdWTXhHhOgAB2SXgYk7JGcTRJ5Yw3ghEoMMctMK8aAH9-2XWzkd9TOHS2T_9uqRPSBz-sFtfpwWYlSlXGgpqIvKd3Dyi8VUm7fUVjJjhRVKm6h6Gd-_OE/s1600/montage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHHhAVBsKzhO2MnkvaHIlyO8mdWTXhHhOgAB2SXgYk7JGcTRJ5Yw3ghEoMMctMK8aAH9-2XWzkd9TOHS2T_9uqRPSBz-sFtfpwWYlSlXGgpqIvKd3Dyi8VUm7fUVjJjhRVKm6h6Gd-_OE/s320/montage.jpg" style="cursor: move;" width="291" /></a></div>
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Enfournez <b>18 minutes pour les muffins.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgXDD7sYUsQ9jVpS-z0AkhFtMauCHan_Lc6Ui_pE6HeI_xARu5ZRsn2KIF3SF7Si68n_r_PUcZdVA_m2PTLkuM6elkz3s71w0-AQWkfng3zZRCYBk-r3i981swmvI-Msm7QIJFXDxJXvM/s1600/cuisson2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgXDD7sYUsQ9jVpS-z0AkhFtMauCHan_Lc6Ui_pE6HeI_xARu5ZRsn2KIF3SF7Si68n_r_PUcZdVA_m2PTLkuM6elkz3s71w0-AQWkfng3zZRCYBk-r3i981swmvI-Msm7QIJFXDxJXvM/s320/cuisson2.jpg" width="320" /></a></div>
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<b>35 minutes pour le cake</b> (pensez à retourner le moule à mi-cuisson)</div>
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Plantez un couteau ou un cure-dent pour vérifier la cuisson.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCJEJREo8pveyjF-Oj9Y4OLgJkjqMaYxPC2vqaF525jcbJn6Wr1tKV9HOnOqggTmzy5jizfN2W-8VxK9E_ttFU0ZUV9qEhjrmOvIxpnNdmSB9ETIzX4HdoGEBe0Eyf86KMH7SzeBapxmg/s1600/caketomate-muffin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCJEJREo8pveyjF-Oj9Y4OLgJkjqMaYxPC2vqaF525jcbJn6Wr1tKV9HOnOqggTmzy5jizfN2W-8VxK9E_ttFU0ZUV9qEhjrmOvIxpnNdmSB9ETIzX4HdoGEBe0Eyf86KMH7SzeBapxmg/s1600/caketomate-muffin.jpg" /></a></div>
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</script>PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.com12tag:blogger.com,1999:blog-6488837222038958574.post-3745408630641661902012-07-12T00:00:00.000-07:002012-07-16T17:56:46.655-07:00Mon clafoutis aux cerises<div class="separator" style="clear: both; text-align: center;">
<i><span class="Apple-style-span" style="font-style: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKQL8Ce1NCtN7jSoaPlxt0na5HYc293vgyN0K1cVwCd2celXTjpKZPs0SZbbXQVY4m1ofpbDmbc2OyLNLTakgg1li3q_YJU6l_HCuaRvruAXvxfPmyiDxbkihIYXi9tAwApvTyxB1c2Uo/s1600/morceau-clafoutis2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKQL8Ce1NCtN7jSoaPlxt0na5HYc293vgyN0K1cVwCd2celXTjpKZPs0SZbbXQVY4m1ofpbDmbc2OyLNLTakgg1li3q_YJU6l_HCuaRvruAXvxfPmyiDxbkihIYXi9tAwApvTyxB1c2Uo/s1600/morceau-clafoutis2.jpg" style="cursor: move;" /></a></span></i></div>
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Le clafoutis, classique de l'été que tout le monde adore.</div>
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Personnellement ma version préférée est à l'abricot, </div>
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mais celui aux cerises a toujours un énorme succès !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkLN4VpOoJKq-vAGUi545hwG0uHMVFR5gQ1qyXdRFrTEr2jRMBEahmN1nX6OqCQ6bjWW4_UhU3C5S4BDiWgJ4P2yKsu_-KEmxNDtBmBT3jMhBSAPrOTzaMVEYAVk_zmNeNag0DQkb5YM/s1600/folie-shopping.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkLN4VpOoJKq-vAGUi545hwG0uHMVFR5gQ1qyXdRFrTEr2jRMBEahmN1nX6OqCQ6bjWW4_UhU3C5S4BDiWgJ4P2yKsu_-KEmxNDtBmBT3jMhBSAPrOTzaMVEYAVk_zmNeNag0DQkb5YM/s400/folie-shopping.jpg" width="305" /></a></div>
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<span class="Apple-style-span" style="color: #b45f06;">\\ Après-midi shopping, Sweetie craque en faisant les comptes <3 //</span></div>
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Voici ma version cerise et amandes, parce que j'aime les amandes, </div>
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et qu'il ne soit pas trop coulant/ne se décompose pas lors du service.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAe0UPL13VFjscbSCQ5Drnwk0_GXZDWr3bBDoZfDYfEhwurWd_C850v9mNWjG2U2Ul8uoixEG55j38UTJZNMwet58Ma3Lbhkqxsl8OZph7TOfMrAnx7BUyRc7FimBmrwDJdhIYfyEg7JA/s1600/face-clafoutis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAe0UPL13VFjscbSCQ5Drnwk0_GXZDWr3bBDoZfDYfEhwurWd_C850v9mNWjG2U2Ul8uoixEG55j38UTJZNMwet58Ma3Lbhkqxsl8OZph7TOfMrAnx7BUyRc7FimBmrwDJdhIYfyEg7JA/s1600/face-clafoutis.jpg" /></a></div>
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<span class="Apple-style-span" style="background-color: #134f5c; color: white;"> Réalisation </span> 5 minutes, 40 à 50 minutes de cuisson, c'est un des desserts les plus simples à réaliser</div>
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<span class="Apple-style-span" style="background-color: #134f5c;"><span class="Apple-style-span" style="color: white;"> Dégustation </span></span> on laisse les noyaux, pour le gout et parce qu'une fois cuit, ils se détachent tout de suite des cerises en bouche, ce n'est pas du tout une gêne lors de la dégustation. </div>
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On peut le déguster tiède, froid, avec de la glace, une crème anglaise, un coulis ou nature.</div>
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<span class="Apple-style-span" style="background-color: #134f5c;"><span class="Apple-style-span" style="color: white;"> Conclusion </span></span> Facile à réaliser pour un grand nombre de convive, c'est un dessert fait maison qui ravira les enfants comme les adultes !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmTEi-yoLbnbZlatltzDOR47uRiexGugExrUB96lu5w4_R-3BeufA2lc5-ZFPaLN20MGATzgnHwQ_6MUulQmlbNJ2BRhis_RnYRs286ucrSdPzQvOOdoo_oE4siXXM0c8dmlTtQ1RuuOw/s1600/zoom-morceau.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmTEi-yoLbnbZlatltzDOR47uRiexGugExrUB96lu5w4_R-3BeufA2lc5-ZFPaLN20MGATzgnHwQ_6MUulQmlbNJ2BRhis_RnYRs286ucrSdPzQvOOdoo_oE4siXXM0c8dmlTtQ1RuuOw/s1600/zoom-morceau.jpg" /></a> </div>
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<i>Pour un moule de 4 à 6 personnes (25x17)</i></div>
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<i>Pour un grand moule à gratin, multipliez tout par deux</i></div>
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<span class="Apple-style-span" style="background-color: #999999; color: white;"> Il vous faut : </span></div>
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275gr de cerises (grosso modo)</div>
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<span class="Apple-style-span" style="color: #b45f06; font-size: x-small;">- tapisser le fond du moule de cerises -</span></div>
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20cL de lait pour 2 œufs</div>
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25gr de sucre blond -<span class="Apple-style-span" style="color: #b45f06;"> pour un gout plus universel, mettez 50gr :)</span></div>
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20 à 25gr de poudre d'amandes</div>
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20gr de farine (2cs)</div>
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1 pincée de sel</div>
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1cs de rhum</div>
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Préchauffez le four à 200/220° selon sa puissance</div>
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<span class="Apple-style-span" style="color: #b45f06; font-size: x-small;">- le mien étant tout pas précis, je mets le pointeur entre 400 et 425°F, </span></div>
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<span class="Apple-style-span" style="color: #b45f06; font-size: x-small;">sachant que j'ai une graduation tous les 50 degrés ! -</span></div>
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Lavez et équeutez les cerises</div>
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Graissez votre plat, ou bien tapissez-le de papier cuisson</div>
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Disposez les cerises dans le fond du plat et parsemez les d'une cullière à soupe de poudre d'amandes</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSzgu-0QBl-Pr9tgYNRqlYR2bjCYoovNy_9GMRA1JQrsYKJwa0ukaJzj6KRlDf9DKhhb7hg6bnI0cEG02JljOnBkZIXyU5SBhYWa-EnngamQIWTQWve8B9aXJFLtyW20roCb-zq3IXUYI/s1600/platvide.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSzgu-0QBl-Pr9tgYNRqlYR2bjCYoovNy_9GMRA1JQrsYKJwa0ukaJzj6KRlDf9DKhhb7hg6bnI0cEG02JljOnBkZIXyU5SBhYWa-EnngamQIWTQWve8B9aXJFLtyW20roCb-zq3IXUYI/s320/platvide.jpg" style="cursor: move;" width="320" /></a></div>
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Dans un saladier, mélangez au fouet le lait, les œufs, le sucre et le sel</div>
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ajoutez la farine tamisée, puis la poudre d'amandes.</div>
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Ajoutez le rhum, fouettez et versez délicatement sur vos cerises</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHwPEfhp2roCg_SNK8sOM9L3BQPmIWMl3rfxKjGA_TDV1ZMsArla1OfZdL8h-zx7gHjCtHnh_vprWOzx5SEGCfGzhaywckkoN7lQa0mW_OiJWukK5DL7nkPxYZPsda_qFslUosmFQ54f8/s1600/plat-rempli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHwPEfhp2roCg_SNK8sOM9L3BQPmIWMl3rfxKjGA_TDV1ZMsArla1OfZdL8h-zx7gHjCtHnh_vprWOzx5SEGCfGzhaywckkoN7lQa0mW_OiJWukK5DL7nkPxYZPsda_qFslUosmFQ54f8/s320/plat-rempli.jpg" width="320" /></a></div>
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Enfournez pour 2 fois 20 minutes (40), retournez le plat à mi-cuisson.</div>
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Il doit être bien doré sur les bords, il sera gonflé à la sortie du four puis s'affaissera en refroidissant.</div>
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Saupoudrez de sucre glace au moment de servir :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFYQGyRgliu23DjYgn5cRqMJcbwp16GVDxV_zK3x2LJ95UzirgHqr17fzUTqQBzocXNDbkIx8_1qXasNsDb-bpvtur8FMS0UU7Y_gYmKjaQtX0dCshkW8AO7UmaKc8MwwSuBCkJVXWqA/s1600/plat-cuit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFYQGyRgliu23DjYgn5cRqMJcbwp16GVDxV_zK3x2LJ95UzirgHqr17fzUTqQBzocXNDbkIx8_1qXasNsDb-bpvtur8FMS0UU7Y_gYmKjaQtX0dCshkW8AO7UmaKc8MwwSuBCkJVXWqA/s320/plat-cuit.jpg" style="cursor: move;" width="320" /></a></div>
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</script>PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.com8tag:blogger.com,1999:blog-6488837222038958574.post-77144465623011067512012-07-09T18:53:00.002-07:002012-07-09T18:53:26.832-07:00Résultats de la première partie du concours DUO : Les 5 finalistes<div style="text-align: center;">
Depuis 15 jours j'attend que mes jurys me donnent leurs résultats, les voici enfin !</div>
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Merci à toutes, tout le monde y a mis du cœur et a fait ce choix très serieusement,</div>
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certaines recettes étaient proches, et ce fut très dur de n'en choisir que 5 !<br />
Plusieurs m'en ont donné 6 ou 7 :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3j-yFgbfxMXvpSFJbikX73Dc67vBE8Njmmy-xD3gcbBulAsopV5ZRRJqFux41GKZjrG7TODFnGoEnfJK6nEAMV1DNZFlu3HQXVgOd2qsAJox49Ou6dBd5QLQe3PmmHlRdjQ2QoNj2UEY/s1600/concours-decompte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3j-yFgbfxMXvpSFJbikX73Dc67vBE8Njmmy-xD3gcbBulAsopV5ZRRJqFux41GKZjrG7TODFnGoEnfJK6nEAMV1DNZFlu3HQXVgOd2qsAJox49Ou6dBd5QLQe3PmmHlRdjQ2QoNj2UEY/s320/concours-decompte.jpg" width="320" /></a></div>
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<u>Le jury a augmenté</u></div>
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J'ai ajouté une moyenne composée de 5 personnes entre 17 et 85 ans.</div>
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<u>Voici le barème éliminatoire</u></div>
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1ere recette choisie : 10 pts</div>
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2e : 7 pts</div>
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3e : 5pts</div>
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4e : 3pts</div>
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5e : 2pts</div>
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Il n'y avait pas d'égalité !</div>
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Je me suis donc retrouvée avec les votes de :</div>
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Christian Forais, Christophe Felder, Roxane Debuisson, Sweetie, le groupe de 5 personnes et moi.</div>
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Voici donc les 5 finalistes dans l'ordre !</div>
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Un nouveau jury dégustera ces recettes </div>
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et votera pour départager un podium avec les 3 gagnantes !</div>
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<b><span class="Apple-style-span" style="font-size: large;">N°1</span> </b></div>
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<b>(36 points) <span class="Apple-style-span" style="color: #b45f06;">+4 points bonus pour la suite</span></b></div>
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<b><a href="http://www.cuisinetcigares.com/article-cheesecake-sans-cuisson-melon-menthe-et-son-confit-de-coquelicot-106784567.html" target="_blank">Cheesecake sans cuisson : Melon - Menthe</a></b></div>
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<i>Fond de spéculoos et suivez le titre !</i></div>
<span class="Apple-style-span" style="color: #656565; font-family: Verdana, Geneva, sans-serif; font-size: 12px; line-height: 16px;"><b><span class="Apple-style-span" style="font-size: xx-small; font-weight: normal;"><a href="http://www.cuisinetcigares.com/" style="color: #cc0000; text-decoration: none;" target="_blank">Cuisines et Cigares</a></span></b></span><br />
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<a href="http://a35.idata.over-blog.com/5/49/64/61/Recettes/Dessert/Cheesecake-Melon-Menthe-et-Confit-de-Coquelicots/Cheesecake-sans-cuisson-Menthe-Melon-Trio-3.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="200" src="http://a35.idata.over-blog.com/5/49/64/61/Recettes/Dessert/Cheesecake-Melon-Menthe-et-Confit-de-Coquelicots/Cheesecake-sans-cuisson-Menthe-Melon-Trio-3.jpg" style="cursor: move;" width="132" /></a><a href="http://a31.idata.over-blog.com/5/49/64/61/Recettes/Dessert/Cheesecake-Melon-Menthe-et-Confit-de-Coquelicots/Cheesecake-sans-cuisson-Menthe-Melon-Duo-4.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="200" src="http://a31.idata.over-blog.com/5/49/64/61/Recettes/Dessert/Cheesecake-Melon-Menthe-et-Confit-de-Coquelicots/Cheesecake-sans-cuisson-Menthe-Melon-Duo-4.jpg" style="cursor: move;" width="132" /></a></div>
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<b><span class="Apple-style-span" style="font-size: large;">N°2</span></b><br />
<b> (27 points) <span class="Apple-style-span" style="color: #b45f06;"> + 3 points bonus</span></b></div>
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<b><a href="http://mimitouti.over-blog.com/article-blanc-manger-aux-amandes-et-coulis-de-framboise-maison-105275572.html" target="_blank">Duo d'amour aux amandes et coulis de framboises </a></b><br />
<span class="Apple-style-span" style="color: #656565; font-family: Verdana, Geneva, sans-serif; font-size: 12px; line-height: 16px;"></span><br />
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<i>Blanc-manger aux amandes sous un velours de framboise</i></div>
</div>
<span class="Apple-style-span" style="color: #656565; font-family: Verdana, Geneva, sans-serif; font-size: xx-small; line-height: 14px;"><a href="http://mimitouti.over-blog.com/" style="color: #cc0000; text-decoration: none;" target="_blank">Mes p'tits biscuits</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQHhCEsEOEymTSy9GcfZu5eiYf0sRcJC-rG7vAEVbb6HLV832CogkzjO5JcpLjb-tBqSvovln6bTohkboVG_sXmdsY_c33m0wxX4soADNPK7YltNISTFxuTyIC0FuwbvTfCufU-YWK5hY/s1600/vege-7-copie-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQHhCEsEOEymTSy9GcfZu5eiYf0sRcJC-rG7vAEVbb6HLV832CogkzjO5JcpLjb-tBqSvovln6bTohkboVG_sXmdsY_c33m0wxX4soADNPK7YltNISTFxuTyIC0FuwbvTfCufU-YWK5hY/s320/vege-7-copie-1.JPG" width="320" /></a></div>
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<b><span class="Apple-style-span" style="font-size: large;">N°3</span> </b><br />
<b>(22 points) <span class="Apple-style-span" style="color: #b45f06;">+2 points bonus</span></b></div>
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<b><a href="http://legoutdabord.blogspot.ch/2012/06/millefeuille-moussant-et-croustillant.html" target="_blank">Mille-feuilles Croustillant et mousse au citron</a></b></div>
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<span class="Apple-style-span" style="color: #656565; font-family: Verdana, Geneva, sans-serif; font-size: 12px; line-height: 16px;"></span></div>
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<i>Mousse de mascarpone citronnée et tuiles croquantes au citron (zestes & jus)</i></div>
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<span class="Apple-style-span" style="color: #656565; font-family: Verdana, Geneva, sans-serif; font-size: xx-small; line-height: 14px;"><a href="http://legoutdabord.blogspot.com/" style="color: #cc0000; text-decoration: none;" target="_blank">Le goût d'abord</a></span></div>
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<span class="Apple-style-span" style="color: #656565; font-family: Verdana, Geneva, sans-serif; font-size: xx-small;"><span class="Apple-style-span" style="line-height: 14px;"><br /></span></span><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">
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<b><span class="Apple-style-span" style="font-size: large;">N°4</span> </b><br />
<b>(13 points) <span class="Apple-style-span" style="color: #b45f06;">+1 point</span></b></div>
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<b><a href="http://degustationsdangereuses.blogspot.fr/2012/06/entremets-printaniers-pistache.html" target="_blank">Entremets printaniers : pistache et framboise</a></b></div>
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<i>Financier amandes et pistache et sa mousse de framboise, </i></div>
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<i>décoré de pâte d'amandes et de pistaches en morceaux</i></div>
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<span class="Apple-style-span" style="color: #cc0000; font-size: x-small; text-decoration: none;"><a href="http://degustationsdangereuses.blogspot.fr/" style="color: #cc0000; text-decoration: none;" target="_blank">Dégustations dangereuses</a></span></div>
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<b><span class="Apple-style-span" style="color: #656565; font-family: Verdana, Geneva, sans-serif; font-size: 12px; font-weight: normal; line-height: 16px;"></span></b><br />
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<b><b><span class="Apple-style-span" style="font-size: large;">N°5 </span></b></b></div>
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<b><b>(10 points) </b></b><b><span class="Apple-style-span" style="color: #b45f06;">+0 point</span></b></div>
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<b><b><a href="http://legoutdabord.blogspot.com/2012/05/moelleux-stendhalien.html" style="color: #cc0000; text-decoration: none;" target="_blank">Mœlleux Stendhalien</a></b></b></div>
<div style="text-align: center;">
<i>Fondant chocolat au cœur de poivron rouge caramelisé</i></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #cc0000; font-size: x-small;"><a href="http://legoutdabord.blogspot.com/" style="color: #cc0000; text-decoration: none;" target="_blank">Le goût d'abord</a></span></div>
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYRuDL9LkLUQHWuOv2AF0749pysEWdxF7W2ctF07Eu83CLg95TYvSZ-_hkj6pBZcvPo2kjN_fosKW7muZfeMIZY4m4ZZgHSr3V-jBNdXYwVS5cE3k9NpueVpG1X5QJS65zjd4uNtZ8L3c/s1600/moelleuxstendhalien.jpg" imageanchor="1" style="color: #cc0000; margin-left: 1em; margin-right: 1em; text-decoration: underline;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYRuDL9LkLUQHWuOv2AF0749pysEWdxF7W2ctF07Eu83CLg95TYvSZ-_hkj6pBZcvPo2kjN_fosKW7muZfeMIZY4m4ZZgHSr3V-jBNdXYwVS5cE3k9NpueVpG1X5QJS65zjd4uNtZ8L3c/s320/moelleuxstendhalien.jpg" style="-webkit-box-shadow: white 3px 3px 3px inset; background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; border-width: initial; box-shadow: white 3px 3px 3px inset; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; position: relative;" width="320" /></a></b></div>
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<b><u><span class="Apple-style-span" style="font-size: large;">2e partie du concours : Réalisation et dégustation</span></u></b></div>
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Le choix gustatif s'ajoutera à leur classement actuel !</div>
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(de 0 à 4 points de bonus)</div>
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<b><span class="Apple-style-span" style="background-color: #990000; color: white;"> Réalisation </span></b> Je noterai de 1 à 5 la réalisation des recettes (simplicité, clarté des explications etc.)<br />
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<b><span class="Apple-style-span" style="background-color: #990000; color: white;"> Dégustation </span><span class="Apple-style-span" style="color: #990000;"> </span></b> Chaque jury notera de 1 à 5 pour chaque recette : plaisir des yeux, plaisir gustatif, et "duo" en bouche (même si on n'aime pas ;))<br />
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<span class="Apple-style-span" style="background-color: #990000; color: white; font-weight: bold;"> Conclusion </span><span class="Apple-style-span" style="color: #990000; font-weight: bold;"> </span><span class="Apple-style-span">Moyenne pour chaque recette plus points bonus et le podium sera révélé !</span></div>
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J'en réaliserai surement d'autres après qui me tentait beaucoup :) </div>
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La tarte au chocolat blanc/fraises, le moinillon, le Streuselkuchen, les ptits cupcakes, etc... ! Bref ! </div>
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J'ai déjà essayé le duo crème chocolat cerise au tofu soyeux xD</div>
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<b>Bonne semaine à tous et à toutes !</b><br />
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<u>PS pour Lolotte :</u></div>
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Félicitations à Lolotte qui avec ses 2 recettes a obtenu 2 places sur le podium ! </div>
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(Tu peux remercier Christophe, sinon tu n'aurais pas été en 5e place ahah !)</div>
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<u>PS pour Sabine : </u></div>
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Christophe F. avait choisi ton pudding <b>et</b> tes carrés wild west, mais pas assez de points...</div>
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<span class="Apple-style-span" style="font-size: large;"><a href="http://poppycuisine.blogspot.com/2012/06/concours-duo-les-participations.html" target="_blank">! Voir toutes les participations au concours !</a></span></div>
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</div>PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.com9tag:blogger.com,1999:blog-6488837222038958574.post-77850205465517722852012-07-08T07:49:00.001-07:002012-07-08T19:05:32.353-07:00La recette classique de la poire Belle-Hélène<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2iCfngoTVsglEBtrRFHEwP6RMdFfUlOTbMuEqz7sYS382yfa1iwnoGREs01Edfr9nWG2zDkkyD5K8Yxw3GnVJ-f1OY-GDjL_xpuDqfj0qlMQfO4O6iTr3mvKlfF-L-yVpQJRyTiJqtAY/s1600/poire.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2iCfngoTVsglEBtrRFHEwP6RMdFfUlOTbMuEqz7sYS382yfa1iwnoGREs01Edfr9nWG2zDkkyD5K8Yxw3GnVJ-f1OY-GDjL_xpuDqfj0qlMQfO4O6iTr3mvKlfF-L-yVpQJRyTiJqtAY/s400/poire.jpg" width="341" /></a></div>
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Étant toujours en attente des jurys de mon concours pour leur selection</div>
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et vous annoncer enfin les 5 finalistes, je continue de travailler !</div>
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(J'ai tout de même déjà réalisé une recette des participantes, par curiosité !)</div>
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Pour la première fois (étrange...) j'ai réalisé une poire belle-hélène, légère car sans glace à la vanille :)</div>
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Une poire qui reste trop ferme et qui ne veut pas murir, ici c'est assez courant sachant que la totalité des fruits que l'on achète doivent murir dans le saladier du salon... on a souvent des soucis. </div>
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Après 10 jours dans le salon, à la lumière, cette poire était toujours dure comme du béton. </div>
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Voici donc une recette simple et gourmande pour la déguster !</div>
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<span class="Apple-style-span" style="background-color: #bf9000;"> <span class="Apple-style-span" style="color: white;"> Réalisation</span> </span> très simple<br />
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<span class="Apple-style-span" style="background-color: #b45f06;"><span class="Apple-style-span" style="color: white;"> Dégustation </span></span> meilleure tiède<br />
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<span class="Apple-style-span" style="background-color: #bf9000; color: white;"> Conclusion </span> j'ai une autre poire à faire pocher en ce moment :)<br />
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<i>Pour 1 à 2 personnes</i></div>
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<span class="Apple-style-span" style="background-color: #999999;"><span class="Apple-style-span" style="color: white;"> Il vous faut : </span></span></div>
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1 belle poire</div>
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1 pettit citron</div>
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50cL d'eau pour 100gr de sucre</div>
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\\ si vous utilisez une petite casserole, 25cL d'eau pour 50gr de sucre //</div>
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vanille</div>
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<i>sauce chocolat maison</i></div>
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50gr de chocolat</div>
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1cs de lait ou de crème liquide, selon votre frigo :)</div>
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<u>Préparation</u></div>
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Placez votre coupe au frigo</div>
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<u>Le sirop</u></div>
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Lavez votre poire, placez-la dans une petite casserole et recouvrez-la entièrement d'eau </div>
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(en mesurant l'eau).</div>
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Retirez-la et ajoutez le sucre dans la casserole, portez à ébullition, </div>
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puis baissez le feu à feu doux pour 5 minutes. </div>
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<u>La cuisson</u></div>
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Pelez la poire et recouvrez-la de jus de citron. Lorsque le sirop est prêt, placez-la dans la casserole à feu moyen avec un 1cc de vanille.</div>
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Lorsque l'ébullition reprend baissez le feu à petits bouillons et laissez cuire 15 minutes environ.</div>
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Je n'ai pas vraiment regardé l'horloge, car tout dépend de votre poire, gardez un petit cure-dent </div>
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ou couteau et vérifier s'il s'enfonce facilement jusqu'au coeur de la poire !</div>
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<u>La sauce au chocolat maison</u></div>
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Choisissez un bon chocolat noir que vous aimez nature</div>
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Faîtes le fondre au bain marie et ajoutez-y le lait et des parfums si vous le souhaitez </div>
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(un peu de vanille ?)</div>
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<u>Montage</u></div>
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Égouttez la poire, placez la dans la coupe, avec une glace vanille si vous le désirez.</div>
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Versez la sauce au chocolat sur l'ensemble.</div>
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Un peu de chantilly est toujours la bienvenue !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijeOBhKbiImwhbcjeoYHx8hyphenhyphenLXEIEhCUo4VSvnjP4bcIqu4WQmqSQurOgiLq9Wj_W0jttbBGdBOJHbMwVSm1L0D20GvBYXXic-6let3vT7_7jBYFbQ4OZ5Gu7G9X8uiH2eUiw07sK0Vi0/s1600/poire2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijeOBhKbiImwhbcjeoYHx8hyphenhyphenLXEIEhCUo4VSvnjP4bcIqu4WQmqSQurOgiLq9Wj_W0jttbBGdBOJHbMwVSm1L0D20GvBYXXic-6let3vT7_7jBYFbQ4OZ5Gu7G9X8uiH2eUiw07sK0Vi0/s400/poire2.jpg" width="400" /></a></div>
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</script>PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.com9tag:blogger.com,1999:blog-6488837222038958574.post-61505712842635807702012-07-05T10:40:00.000-07:002012-07-23T22:30:33.218-07:00Quatre-Quarts : la série<div style="text-align: center;">
<b><a href="http://poppycuisine.blogspot.com/2011/12/cinq-cinquieme-je-taime.html" target="_blank">#1 Quatre-quart au chocolat</a></b></div>
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<span class="Apple-style-span" style="font-size: x-small;">Source : Sébastien Gaudard</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw13UFrcXsNEVAHgq-rNCmF5KP9FHep61w6DpuDgNO2cTXkQgSojDnXT1wfC6VB5bnC7IK3QvH0Ar8Kgh-KOO4pwCuzJ6NCicb5UIALzyHzQXpCASvBA5DGA7_m60Ms9cVSZxrJVZoYkks/s1600/cakeentier.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw13UFrcXsNEVAHgq-rNCmF5KP9FHep61w6DpuDgNO2cTXkQgSojDnXT1wfC6VB5bnC7IK3QvH0Ar8Kgh-KOO4pwCuzJ6NCicb5UIALzyHzQXpCASvBA5DGA7_m60Ms9cVSZxrJVZoYkks/s400/cakeentier.jpg" width="400" /></a></div>
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<b><a href="http://poppycuisine.blogspot.com/2012/07/quatre-quart-traditionnel-un-dessert.html" target="_blank">#2 Quatre-quart traditionnel</a></b></div>
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<span class="Apple-style-span" style="font-size: x-small;">Source : Les meilleures recettes de nos grands-mères</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6bfk5GET6EA2K3RtOlJ5HW0WIYb079zArSdrO50j91PMa2oLadWGjHnQx5UYobuPEkZNm0DlPId82AJ6hJONWZSf5zk0RwF_hwEdokS7zAqAPN4CmKpOt6nJe1RoN5tfGbPkd4fhpWc/s1600/cake-coupe2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6bfk5GET6EA2K3RtOlJ5HW0WIYb079zArSdrO50j91PMa2oLadWGjHnQx5UYobuPEkZNm0DlPId82AJ6hJONWZSf5zk0RwF_hwEdokS7zAqAPN4CmKpOt6nJe1RoN5tfGbPkd4fhpWc/s400/cake-coupe2.jpg" width="400" /></a></div>
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<b><a href="http://poppycuisine.blogspot.ca/2012/07/quatre-quart-version-numero-2.html" target="_blank"><span id="goog_2136651388"></span>#3 Quatre-quart facile</a><span id="goog_2136651389"></span></b></div>
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<span class="Apple-style-span" style="font-size: x-small;">Source : Françoise Bernard</span></div>
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<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKI0DiGE0zIQY4wornbvYP-Z1Znib1hLLyCIGYgx6Hv8iGH32OQOFQyb-jt0-wny0u82y1FuIYurUvlN5wvyKII2__D6uD5adfpIPE5f2oB8XAArN1pOe4Wc8QBxUvSKgk5szkjL3CrkE/s1600/cake-tranche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKI0DiGE0zIQY4wornbvYP-Z1Znib1hLLyCIGYgx6Hv8iGH32OQOFQyb-jt0-wny0u82y1FuIYurUvlN5wvyKII2__D6uD5adfpIPE5f2oB8XAArN1pOe4Wc8QBxUvSKgk5szkjL3CrkE/s400/cake-tranche.jpg" width="400" /></a></span></span></div>
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</script>PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.com0tag:blogger.com,1999:blog-6488837222038958574.post-89742235736809197332012-06-30T21:01:00.000-07:002012-06-30T21:01:00.323-07:00Nouvelle Newsletter !<div style="text-align: center;">
Tout d'abord, une petite photo gourmande pour vous mettre de bonne humeur</div>
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Une tarte au chocolat noir, ganache fondante à la noisette !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXNYNBWT_lLOCSTKMH-LCZBZOEfXlQSnXIv40B7yTE_Z7LLZ7LYHHjmpXuqVqU1oVts70vFJwOgDeqr3F-AFzHhsFX9K1A2-8EP8AV0SuIKiXIuIlEM7q6gvCJkEmsqAUCegiPlsJpfQ/s1600/tartelettes-blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXNYNBWT_lLOCSTKMH-LCZBZOEfXlQSnXIv40B7yTE_Z7LLZ7LYHHjmpXuqVqU1oVts70vFJwOgDeqr3F-AFzHhsFX9K1A2-8EP8AV0SuIKiXIuIlEM7q6gvCJkEmsqAUCegiPlsJpfQ/s1600/tartelettes-blog.jpg" /></a></div>
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Bonjour ! </div>
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Après moults essais...</div>
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j'ai réussi à créer un modèle de Newsletter hebdomadaire, </div>
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à maitriser Mailchimp, </div>
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et à créer des annonces spéciales pour mes followers !</div>
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* Petites news, concours etc... *</div>
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Ainsi, vous ne serez plus avertis après chaque post, </div>
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mais aurez un récapitulatif de la semaine tous les lundis matin !</div>
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Ainsi que des messages exclusifs (wouhou)</div>
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<b>Je vous invite donc à vous désinscrire de l'ancienne et à rejoindre la nouvelle liste !</b></div>
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\\ C'est le petit lien à droite, comme avant, mais le formulaire est différent //</div>
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</script>PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.com5tag:blogger.com,1999:blog-6488837222038958574.post-43528053517996967122012-06-28T00:00:00.000-07:002012-07-09T07:55:05.154-07:00Cheesecake Bible : Cheesecake mocha (café et chocolat) et éclats de chocolat<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5p7xfMUgQeFlhCxmLwNqcogHqK2YEeG2spiXxEae7Fv46RRXKosNN0MoVLZ4nO0ioo-G-xE4TlLE3KY3XbZgfdCCkRAxgk8UXo0lxeE5wo0zAa4oVp54Ju8cFzdZao5thDyxYTQQdNoQ/s1600/cheesecake-mocha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5p7xfMUgQeFlhCxmLwNqcogHqK2YEeG2spiXxEae7Fv46RRXKosNN0MoVLZ4nO0ioo-G-xE4TlLE3KY3XbZgfdCCkRAxgk8UXo0lxeE5wo0zAa4oVp54Ju8cFzdZao5thDyxYTQQdNoQ/s1600/cheesecake-mocha.jpg" /></a></div>
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Voici un duo de saveurs que j'apprécie beaucoup : chocolat et café !</div>
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Le mocha étant la boisson fétiche de Sweetie dans les cafés, j'ai fait ce dessert pour lui... finalement c'est moi qui en ait mangé les 3/4... disons que je suis moins raisonnable que lui !</div>
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La recette provient du livre <u>Cheesecake Bible</u> que j'ai eu en récompense du concours </div>
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"Breakfast of the world challenge" sur le site <a href="http://recettes.de/cuisine" target="_blank">Recettes de cuisine</a> USA (merci Stéphane !)</div>
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<i><span class="Apple-style-span" style="font-style: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3RYyRdO0BscwONVrTN2XrsDqlHlsP_EKo43iL-3YO1OsbmH4kPKt9ZWKau9TM5BnJle8yKG9Hifoys8kJstNRyhRtHqdUyfjPl2J3WABTZQc2II-XrA3Br3eojDdEuCrEKxX4JWwzibY/s1600/cheesecake-mocha2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3RYyRdO0BscwONVrTN2XrsDqlHlsP_EKo43iL-3YO1OsbmH4kPKt9ZWKau9TM5BnJle8yKG9Hifoys8kJstNRyhRtHqdUyfjPl2J3WABTZQc2II-XrA3Br3eojDdEuCrEKxX4JWwzibY/s1600/cheesecake-mocha2.jpg" /></a></span></i></div>
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<span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: #b45f06;"><i> </i>Réalisation<i> </i></span></span> Simple, mais beaucoup d'ingrédients (énorme cheesecake !).</div>
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<span class="Apple-style-span" style="background-color: #b45f06; color: white;"> Dégustation </span> Délicieux ! Surtout après 10 minutes hors du frigo, lorsqu'il s'attendrit :)</div>
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servi avec quelques fraises, et décoré d'un glaçage chocolat ou de chantilly, il a beaucoup d'allure.</div>
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<span class="Apple-style-span" style="background-color: #b45f06; color: white;"> Conclusion </span> Pour une première recette de cette bible des cheesecakes, je suis convaincue</div>
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j'ai le choix pour la prochaine, pourquoi pas un salé ?</div>
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<i>Pour 15 à 20 personnes normales, 10 à 12 aux us. > Big cheesecake à l'américaine</i></div>
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<i> Il vous faut : </i></div>
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1kg de creamcheese (hey oui !)</div>
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300gr de sucre </div>
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<span class="Apple-style-span" style="color: #b45f06; font-size: x-small;">- vu la quantité de cheesecake, ça va -</span></div>
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1 capsule nespresso : 3cs de café instantané ou en granules</div>
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375gr de chocolat très noir en morceaux</div>
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500mL de crème entière, montée en crème fouettée</div>
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1cs de vanille</div>
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100gr de cacao en poudre non sucré</div>
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<u>Le sablé :</u></div>
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250gr de biscuits graham ou au chocolat</div>
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40gr de beurre fondu</div>
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Diluez le café dans 1cs américaine d'eau très chaude (1,5cL)</div>
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Diluez la gélatine dans le lait </div>
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<span class="Apple-style-span" style="color: #b45f06; font-size: x-small;">- micro-ondes ou casserole, à feu très doux jusqu'à ce qu'elle soit dissoute -</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJlTy_vfKXkYsnNFjgvCAQ8oDzYtrR0xx-pkl8K_AwYPyylCsaVZ70SoRAcarv9ke8nFI5rIu0fJ6GVCimIxjBznygf7n_VrV-LfmjzH1UIUTo7y4cCol334hUDfexCDvthkIqnCN-ZW0/s1600/gelatine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJlTy_vfKXkYsnNFjgvCAQ8oDzYtrR0xx-pkl8K_AwYPyylCsaVZ70SoRAcarv9ke8nFI5rIu0fJ6GVCimIxjBznygf7n_VrV-LfmjzH1UIUTo7y4cCol334hUDfexCDvthkIqnCN-ZW0/s1600/gelatine.jpg" /></a></div>
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Mixez le creamcheese et le sucre pendant au moins 3 minutes, il doit être bien souple</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYG7zNpAtpsMt100-FZIdgmkVv79R6ihpjv4TgBLD7Q8s_dGo-bVGHZuvk8jIPc2_5uxMTIsPbskldtMNNUbpj6xsNCcsuU_8C4bKetGx8AOlnb90CKg51XJqUudLGVYNAoEOFQEzDQ8/s1600/creamcheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYG7zNpAtpsMt100-FZIdgmkVv79R6ihpjv4TgBLD7Q8s_dGo-bVGHZuvk8jIPc2_5uxMTIsPbskldtMNNUbpj6xsNCcsuU_8C4bKetGx8AOlnb90CKg51XJqUudLGVYNAoEOFQEzDQ8/s1600/creamcheese.jpg" /></a></div>
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Ajoutez alors la gélatine tout en mixant, ainsi que le café, puis la vanille</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PcZqpQwfcFmv1tIiEZBKueTOGnTCytHzSY97SH4JI_CvysdZM1Z1X8b33EFppXqSopn-9rd8zxqdyI6ccIsSHlIw0Ow0dHlWabSUz4M2Kc0GR0IyoL0RkOMHTdyts68cPzK8YdY-9BY/s1600/melange-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PcZqpQwfcFmv1tIiEZBKueTOGnTCytHzSY97SH4JI_CvysdZM1Z1X8b33EFppXqSopn-9rd8zxqdyI6ccIsSHlIw0Ow0dHlWabSUz4M2Kc0GR0IyoL0RkOMHTdyts68cPzK8YdY-9BY/s1600/melange-2.jpg" style="cursor: move;" /></a></div>
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Ajoutez alors le cacao à la spatule</div>
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Mélangez jusqu'à homogénéité, éventuellement remixez si vous avez mal au bras :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0jTRu5bA2rpMM_xxDH4137CxDlZ4CB6kVIif3UcmHHyUq7nO71UUXIhmuDUoKXdcXjDhDIL10GvTEAmlNkduw7SWidenlXj-wtSsjkpgxUI9xogQchI0xfoQQsESKBN7Dy5W_SpzgMk/s1600/melange-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0jTRu5bA2rpMM_xxDH4137CxDlZ4CB6kVIif3UcmHHyUq7nO71UUXIhmuDUoKXdcXjDhDIL10GvTEAmlNkduw7SWidenlXj-wtSsjkpgxUI9xogQchI0xfoQQsESKBN7Dy5W_SpzgMk/s1600/melange-3.jpg" /></a></div>
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Incoporez la crème fouettée petit à petit (en 3 ou 4 fois) avec une spatule.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrzpdFqR93h4ZVlUJ_GMM1RbR4xWqRYNc5C3nat0Bk-MrzsH6Uu0xPoSuu9y2eF6pRnM_mYYY_WhBANIZt1PnD7W9GWi7n1E0t5GVHnxbXR1W8tMiKmczoEBU0mRadGWleVry3fV2LLxo/s1600/melange-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrzpdFqR93h4ZVlUJ_GMM1RbR4xWqRYNc5C3nat0Bk-MrzsH6Uu0xPoSuu9y2eF6pRnM_mYYY_WhBANIZt1PnD7W9GWi7n1E0t5GVHnxbXR1W8tMiKmczoEBU0mRadGWleVry3fV2LLxo/s1600/melange-4.jpg" /></a></div>
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Ajoutez alors les morceaux de chocolat</div>
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L'appareil est prêt !</div>
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Remplissez votre moule qui sort du congélateur à rabord, </div>
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lissez le dessus et réfrigérez au moins 6 heures avant de décorer.</div>
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Surmonté d'un glaçage corsé au chocolat noir, il supporte très bien la congélation !</div>
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<span class="Apple-style-span" style="font-size: large;"><a href="http://poppycuisine.blogspot.com/2012/06/cheesecakes.html" target="_blank">Voir toutes les recettes de cheesecake !</a></span></div>
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<br />PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.com13tag:blogger.com,1999:blog-6488837222038958574.post-41467449870903317222012-06-26T15:23:00.003-07:002012-07-09T18:23:05.686-07:00Concours DUO - Les participations<div style="text-align: center;">
Le concours s'est fini hier, après presque 2 mois :)</div>
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Voici toutes les recettes que vous m'avez proposées,<br />
écrivez-moi ou commentez ce message si je vous ai oublié !<br />
<br />
Nous sommes gâtés car il y en a pour tous les goûts !<br />
Elles ne sont pas dans l'ordre car j'ai du fouiller sur le blog, dans mes mails etc :)</div>
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Enfin, déroulez jusqu'au bout, j'espere n'avoir oublié personne !<br />
<br />
Vous aurez des nouvelles bientôt, avec les 5 finalistes !<br />
Je réaliserai ensuite les recettes, ce qui j'espere sera simple et délicieux ;)<br />
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Merci à toutes (je crois qu'il n'y a que des femmes) pour ce total de 34 participations !<br />
<a href="http://mellevermo.canalblog.com/" target="_blank">La petite cuisine de Sabine</a> a réalisé 5 recettes sur ce thème du duo<br />
<a href="http://www.cuisinetcigares.com/" target="_blank">Cuisine et Cigares</a>, 3 recettes<br />
<a href="http://legoutdabord.blogspot.ch/" target="_blank">Le gout d'abord</a>, 2 recettes<br />
<a href="http://uneviedepatachou.canalblog.com/" target="_blank">Une vie de Patachou</a>, 2 recettes !<br />
<br />
C'est parti pour les <strike>34</strike> 35 recettes en images !</div>
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<b><span class="Apple-style-span">1. <a href="http://www.cuisinetcigares.com/article-duo-en-noir-blanc-cheesecake-brownies-104874821.html" target="_blank">Duo en noir & Blanc : Cheesecake et brownie</a> </span></b></div>
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<span class="Apple-style-span"><i>Mi-cheesecake (ricotta & St Moret) et mi-brownie</i></span></div>
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<b><span class="Apple-style-span"><a href="http://www.cuisinetcigares.com/" style="font-size: small; font-weight: normal;" target="_blank">Cuisines et Cigares</a></span></b></div>
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<a href="http://a21.idata.over-blog.com/5/49/64/61/Recettes/Dessert/Duo-en-noir---blanc-Cheesecake---Brownies/Duo-Cheesecake-et-Brownies-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://a21.idata.over-blog.com/5/49/64/61/Recettes/Dessert/Duo-en-noir---blanc-Cheesecake---Brownies/Duo-Cheesecake-et-Brownies-2.jpg" width="265" /></a><a href="http://a34.idata.over-blog.com/5/49/64/61/Recettes/Dessert/Duo-en-noir---blanc-Cheesecake---Brownies/Duo-Cheesecake-et-Brownies-5.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="400" src="http://a34.idata.over-blog.com/5/49/64/61/Recettes/Dessert/Duo-en-noir---blanc-Cheesecake---Brownies/Duo-Cheesecake-et-Brownies-5.jpg" width="265" /></a></div>
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<b>2. <a href="http://www.cuisinetcigares.com/article-cheesecake-sans-cuisson-melon-menthe-et-son-confit-de-coquelicot-106784567.html" target="_blank">Cheesecake sans cuisson : Melon - Menthe et confit de coquelicot (Poppy!)</a></b></div>
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<i>Fond de spéculoos et suivez le titre !</i></div>
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<b><span class="Apple-style-span" style="font-size: x-small; font-weight: normal;"><a href="http://www.cuisinetcigares.com/" target="_blank">Cuisines et Cigares</a></span></b></div>
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<a href="http://a35.idata.over-blog.com/5/49/64/61/Recettes/Dessert/Cheesecake-Melon-Menthe-et-Confit-de-Coquelicots/Cheesecake-sans-cuisson-Menthe-Melon-Trio-3.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="400" src="http://a35.idata.over-blog.com/5/49/64/61/Recettes/Dessert/Cheesecake-Melon-Menthe-et-Confit-de-Coquelicots/Cheesecake-sans-cuisson-Menthe-Melon-Trio-3.jpg" width="265" /></a><a href="http://a31.idata.over-blog.com/5/49/64/61/Recettes/Dessert/Cheesecake-Melon-Menthe-et-Confit-de-Coquelicots/Cheesecake-sans-cuisson-Menthe-Melon-Duo-4.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="400" src="http://a31.idata.over-blog.com/5/49/64/61/Recettes/Dessert/Cheesecake-Melon-Menthe-et-Confit-de-Coquelicots/Cheesecake-sans-cuisson-Menthe-Melon-Duo-4.jpg" width="265" /></a></div>
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<span class="Apple-style-span" style="background-color: white;"><b>3. <a href="http://www.cuisinetcigares.com/article-creme-renversee-orange-vanille-un-duo-renversant-107179133.html" target="_blank">Crème renversée Orange et vanille</a></b></span></div>
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<span class="Apple-style-span" style="background-color: white;"><i>Recette d'Antoine Westermann, un duo frais et élégant</i></span></div>
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<b><span class="Apple-style-span" style="font-size: x-small; font-weight: normal;"><a href="http://www.cuisinetcigares.com/" target="_blank">Cuisines et Cigares</a></span></b></div>
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<a href="http://a35.idata.over-blog.com/5/49/64/61/Recettes/Dessert/Creme-Renversee-Orange-Vanille/Creme-Renversee-Orange-Vanille-Trio-3.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em; padding: 0;"><img border="0" height="260" src="http://a35.idata.over-blog.com/5/49/64/61/Recettes/Dessert/Creme-Renversee-Orange-Vanille/Creme-Renversee-Orange-Vanille-Trio-3.jpg" width="173" /></a><a href="http://a10.idata.over-blog.com/5/49/64/61/Recettes/Dessert/Creme-Renversee-Orange-Vanille/Creme-Renversee-Orange-Vanille-Trio-1.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em; padding: 0;"><img border="0" height="260" src="http://a10.idata.over-blog.com/5/49/64/61/Recettes/Dessert/Creme-Renversee-Orange-Vanille/Creme-Renversee-Orange-Vanille-Trio-1.jpg" width="393" /></a></div>
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<b>4. <a href="http://ideemenu.canalblog.com/archives/2012/05/12/24241331.html" target="_blank">Le Banana-Fraise de Mlle Lili</a></b></div>
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<i>Compotée en duo</i></div>
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<span class="Apple-style-span" style="font-size: x-small;"><a href="http://ideemenu.canalblog.com/" target="_blank">Les menus de Zou : Du jardin à l'assiette</a></span></div>
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<b>5. <a href="http://septchaudrons.canalblog.com/archives/2012/05/14/24262493.html" target="_blank">Tartelettes gourmandes aux fraises et chocolat blanc</a></b><br />
<i>Flans de chocolat blanc au cœur de fraise</i></div>
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<a href="http://septchaudrons.canalblog.com/" target="_blank"><span class="Apple-style-span" style="font-size: x-small;">Kali Piplette et les Sept Chaudrons</span></a></div>
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<b>6. <a href="http://mimitouti.over-blog.com/article-blanc-manger-aux-amandes-et-coulis-de-framboise-maison-105275572.html" target="_blank">Duo d'amour aux amandes et coulis de framboises </a></b><br />
<i>Blanc-manger aux amandes sous un velour de framboise</i></div>
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<span class="Apple-style-span" style="font-size: x-small;"><a href="http://mimitouti.over-blog.com/" target="_blank">Mes p'tits biscuits</a></span></div>
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<b>7. <a href="http://nattycuisine.over-blog.com/article-petit-coeur-au-cafe-et-pralin-105218975.html" target="_blank">Petits cœurs café-pralin</a></b><br />
<i>Fondants café-pralins surmontés de leur glaçage</i></div>
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<span class="Apple-style-span" style="font-size: x-small;"><a href="http://nattycuisine.over-blog.com/" target="_blank">Nattycuisine</a></span></div>
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<b>8. <a href="http://legoutdabord.blogspot.com/2012/05/moelleux-stendhalien.html" target="_blank">Mœlleux Stendhalien</a></b><br />
<i>Fondant chocolat au cœur de poivron rouge caramelisé</i></div>
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<span class="Apple-style-span" style="font-size: x-small;"><a href="http://legoutdabord.blogspot.com/" target="_blank">Le goût d'abord</a></span></div>
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<b>9. <a href="http://legoutdabord.blogspot.ch/2012/06/millefeuille-moussant-et-croustillant.html" target="_blank">Mille-feuilles Croustillant et mousse au citron</a></b></div>
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<i>Mousse de mascarpone citronnée et tuiles croquantes au citron (zestes & jus)</i></div>
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<a href="http://legoutdabord.blogspot.ch/" target="_blank"><span class="Apple-style-span" style="font-size: x-small;">Le gout d'abord</span></a></div>
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<b>10. <a href="http://hiryuuko.canalblog.com/archives/2012/05/29/24362934.html" target="_blank">Duo de poire et chocolat</a></b><br />
<i>Servir tiède : Fondant léger au chocolat, </i><br />
<i>poires en sirop et pépites de chocolat</i></div>
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<span class="Apple-style-span" style="font-size: x-small;"><a href="http://hiryuuko.canalblog.com/" target="_blank">Des choses et d'autres</a></span></div>
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<b>11. <a href="http://cuisineaubeurresale.blog4ever.com/blog/lirarticle-659708-9316570.html" target="_blank">"...quand l'amande rencontre sa cerise..."</a></b></div>
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<i>Macarons fourrés cerises amarena & crème au beurre légère de Christophe Felder</i><br />
<span class="Apple-style-span" style="font-size: x-small;"><a href="http://cuisineaubeurresale.blog4ever.com/" target="_blank">Cuisine au beurre-salé</a></span></div>
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<a href="http://static.blog4ever.com/2012/02/659708/big_artfichier_659708_956667_201206090122819.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="http://static.blog4ever.com/2012/02/659708/big_artfichier_659708_956667_201206090122819.jpg" width="600" /></a></div>
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<b>12. <a href="http://la-cuisine-d-evelyne.over-blog.com/article-le-delice-tropical-breton-d-evelyne-105915197.html" target="_blank">Délice tropical Breton d'Evelyne</a></b><br />
<i>Servir frais : Crème de mascarpone, </i><br />
<i>croustillant de palets bretons et dés d'ananas vanillés</i><br />
<span class="Apple-style-span" style="font-size: x-small;"><a href="http://la-cuisine-d-evelyne.over-blog.com/" target="_blank">Bienvenue dans ma cuisine</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2CCkIQWIbjk0JF2wRR7Nk0F9QbAwnkOFWnugxfhvJ28YAZ2DW0fZiumBXoI2rwxRMAD4fJ4gOwrpmnUnJzSWbFfATSR4Ve4DSqM4-o9qlqmR6MaQ7ZO8Gpzla5bFa_4lTEkea9ZQUYY/s1600/Delice-breton-tropical.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2CCkIQWIbjk0JF2wRR7Nk0F9QbAwnkOFWnugxfhvJ28YAZ2DW0fZiumBXoI2rwxRMAD4fJ4gOwrpmnUnJzSWbFfATSR4Ve4DSqM4-o9qlqmR6MaQ7ZO8Gpzla5bFa_4lTEkea9ZQUYY/s320/Delice-breton-tropical.jpg" width="240" /></a></div>
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<b>13. <a href="http://www.bullesdegourmandises.com/moinillon-gourmand-aux-framboises-et-the-des-moines-the-duo-for-poppys" target="_blank">Moinillon gourmand aux framboises et thé des moines</a></b></div>
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<i>Financiers aux framboises et thé des moines, </i></div>
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<i>montés d'un crémeux à la framboise (Christophe Felder) </i></div>
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<i>et d'une chantilly au thé des moines (Pierre Hermé)</i></div>
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<span class="Apple-style-span" style="font-size: x-small;"><a href="http://www.bullesdegourmandises.com/" target="_blank">Bulles de Gourmandises</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSegZI_c70JsuAdV6gCDpi9DW39Rfn9-EnR6iJGE8uo4lDNnGDqqpc_2_3yM9S2HHnU4PD2-iFeQA5S0brGalZ1pSTj8qygaHwymF_xa7bXOrhlsaf_1kQ8vRqXGoPgDID1XBTQgrHKtM/s1600/Moinillon-gourmand-aux-framboises-et-the-des-moines-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSegZI_c70JsuAdV6gCDpi9DW39Rfn9-EnR6iJGE8uo4lDNnGDqqpc_2_3yM9S2HHnU4PD2-iFeQA5S0brGalZ1pSTj8qygaHwymF_xa7bXOrhlsaf_1kQ8vRqXGoPgDID1XBTQgrHKtM/s1600/Moinillon-gourmand-aux-framboises-et-the-des-moines-.jpg" /></a></div>
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<b>14.<a href="http://tulipeisa.canalblog.com/archives/2012/05/29/24302788.html" target="_blank"> Muffins à la pomme et à la cannelle</a></b></div>
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<span class="Apple-style-span" style="font-size: x-small;"><a href="http://tulipeisa.canalblog.com/" target="_blank">Un brin de...Tulipe_Isa</a></span></div>
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<b>15. <a href="http://plaisirgustatif.canalblog.com/archives/2012/05/31/24381043.html" target="_blank">Cupcakes au praliné et nougatine</a></b></div>
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<i>Cupcakes au praliné et crème au beurre chocolat-caramel aux éclats de nougatines</i></div>
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<span class="Apple-style-span" style="font-size: x-small;"><a href="http://plaisirgustatif.canalblog.com/" target="_blank">Recettes voyageuses de Barbara</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLhnYA4xVURXshOzwGWjcOoro-bOmtn4a_KaDeLjzVcnLLHdRwWPOZ4D71mb4jKeaPplYPofcZpWdVPPKtcIRoFiBSqTDstlTexk57p2FtFedKvpDq9zd5O4QQqDwAKRnUQ_jfXCbLoKY/s1600/cupcakespraline.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLhnYA4xVURXshOzwGWjcOoro-bOmtn4a_KaDeLjzVcnLLHdRwWPOZ4D71mb4jKeaPplYPofcZpWdVPPKtcIRoFiBSqTDstlTexk57p2FtFedKvpDq9zd5O4QQqDwAKRnUQ_jfXCbLoKY/s1600/cupcakespraline.jpg" /></a></div>
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<b>16. <a href="http://passiiondeliice.canalblog.com/archives/2012/05/28/24357747.html" target="_blank">Broowkies</a></b><br />
<i>Base fondante de brownie et couche crousti-cookie</i><br />
<a href="http://passiiondeliice.canalblog.com/" target="_blank"><span class="Apple-style-span" style="font-size: x-small;">Entre gourmandise et passion...</span></a><br />
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<b>17. <a href="http://www.cookingmumu.com/deux-fraises-a-miami" target="_blank">Deux fraises à Miami</a></b></div>
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<i>Crème glacée au citron vert & speculoos (façon Key Lime Pie)</i></div>
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<i>décorée de fraises de saison</i></div>
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<span class="Apple-style-span" style="font-size: x-small;"><a href="http://www.cookingmumu.com/" target="_blank">Cooking Mumu</a></span></div>
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<a href="http://www.cookingmumu.com/wp-content/uploads/2012/06/glace-citron-vert-speculos.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="400" src="http://www.cookingmumu.com/wp-content/uploads/2012/06/glace-citron-vert-speculos.jpg" style="cursor: move;" width="265" /></a> <a href="http://www.cookingmumu.com/wp-content/uploads/2012/06/Key-lime-pie-ice-cream-glace-aux-citrons-verts.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="400" src="http://www.cookingmumu.com/wp-content/uploads/2012/06/Key-lime-pie-ice-cream-glace-aux-citrons-verts.jpg" width="266" /></a></div>
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<b>18. <a href="http://bakeacupcake.canalblog.com/archives/2012/06/08/24450284.html" target="_blank">Cupcakes Bi-gout : fraise et vanille</a></b></div>
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<i>Cupcakes vanilles fourrés aux fraises, </i></div>
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<i>topping double-chantilly : strawberry curd & vanille</i></div>
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<a href="http://bakeacupcake.canalblog.com/" target="_blank"><span class="Apple-style-span" style="font-size: x-small;">Bake a cupcake...</span></a></div>
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<b>19. La pyramide de Yang Guifei</b></div>
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<i>Chantilly au litchi, gâteau au chocolat et pyramide de chocolat.</i></div>
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<i>Servie avec des pétales de rose cristallisées</i></div>
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<span class="Apple-style-span" style="font-size: x-small;">Claire</span></div>
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<span class="Apple-style-span" style="background-color: white;"><b>20. <a href="http://uneviedepatachou.canalblog.com/archives/2012/06/19/24535867.html" target="_blank">Macarons au sirop d'érable et bleuets</a></b></span><br />
<span class="Apple-style-span" style="background-color: white;"><i>Macarons fourrés : crème au beurre au sirop d'érable et gelée de bleuets citronnée</i></span></div>
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<span class="Apple-style-span" style="background-color: white; font-size: x-small;"><a href="http://uneviedepatachou.canalblog.com/" target="_blank">Une vie de Patachou</a></span></div>
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<span class="Apple-style-span" style="background-color: white;"><b>21. <a href="http://uneviedepatachou.canalblog.com/archives/2012/06/25/24579120.html" target="_blank">Tarte frai-che : FRAIse et CHocolat blanc</a></b></span><br />
<span class="Apple-style-span" style="background-color: white;">Pâte sablée, compotée de fraises montée d'une crème fouettée menthe & chocolat blanc.</span><br />
<span class="Apple-style-span" style="background-color: white; font-size: x-small;"><a href="http://uneviedepatachou.canalblog.com/" target="_blank">Une vie de Patachou</a></span><br />
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<b>22. <a href="http://gourmandiz.hautetfort.com/archive/2012/06/01/duo-de-creme-chocolat-cerise-compotee-de-cerises-a-la-meliss.html" target="_blank">Duo de crème chocolat-cerise, compotée de cerise à la mélisse (tofu soyeux)</a></b></div>
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<span class="Apple-style-span" style="font-size: x-small;"><a href="http://gourmandiz.hautetfort.com/" target="_blank">Gourmand'Iz</a></span></div>
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<b>23. <a href="http://degustationsdangereuses.blogspot.fr/2012/06/entremets-printaniers-pistache.html" target="_blank">Entremets printaniers : pistache et framboise</a></b></div>
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<i>Financier amandes et pistache et sa mousse de framboise, </i></div>
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<i>décoré de pâte d'amandes et de pistaches en morceaux</i></div>
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<span class="Apple-style-span" style="font-size: x-small;"><a href="http://degustationsdangereuses.blogspot.fr/" target="_blank">Dégustations dangereuses</a></span></div>
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<span class="Apple-style-span"><span class="Apple-style-span" style="background-color: white;"><b>24. <a href="http://latelierdeboljo.wordpress.com/2012/06/23/calissons-a-la-rose-et-au-gingembre-en-coeur/" target="_blank">Calissons à la rose et au gingembre en cœur</a></b></span></span></div>
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<i>Melon et gingembre confits, confit de rose et glace royale</i></div>
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<span class="Apple-style-span"><span class="Apple-style-span" style="background-color: white; font-size: x-small;"><a href="http://latelierdeboljo.wordpress.com/" target="_blank">L'Atelier de Boljo</a></span></span></div>
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<span class="Apple-style-span" style="background-color: white;"><b>25. <a href="http://www.odelices.com/blog/?p=4583" target="_blank">Cœur fondant Chocolat-Cerise</a></b></span></div>
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<span class="Apple-style-span" style="background-color: white;"><i>Fondant léger au chocolat et compotée de cerises</i></span></div>
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<span class="Apple-style-span" style="background-color: white;"><a href="http://www.odelices.com/" target="_blank"><span class="Apple-style-span" style="font-size: x-small;">Blôg Délices : Le blog de Ô délices</span></a></span></div>
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<b>26. <a href="http://gourmandesansgluten.blogspot.fr/2012/06/moelleux-pistache-coeur-framboise-sans.html" target="_blank">Mœlleux Pistache et cœur framboise</a></b></div>
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<i>Moelleux amande-pistaches aux éclats de pistache, compote de framboise</i></div>
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<span class="Apple-style-span" style="font-size: x-small;"><a href="http://gourmandesansgluten.blogspot.fr/" target="_blank">Cuisine sans gluten</a></span></div>
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<b>27. <a href="http://home-cooking.over-blog.com/article-quenelles-creme-fouettee-glacee-au-basilic-fraises-feuilles-chocolat-poivre-107370648.html" target="_blank">Quenelles crème fouettée glacée au basilic, fraises, feuilles de chocolat poivré</a></b></div>
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<span class="Apple-style-span" style="font-size: x-small;"><a href="http://home-cooking.over-blog.com/" target="_blank">Home-Cooking</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy9n2A5TvOiiDWV54Et24Ol9p-Rq9_T__Ik3TOoDYQa3rhdlxXvlkwkeNN0WBiZD_InWO9Rd_yVzZy4X8qiNUZ4NDVuT7eWGHLsO2Awv9DIAgP6TEzhQh7Q6PNzHkWiaELeAGx7E2_SAY/s1600/IMG_0753.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy9n2A5TvOiiDWV54Et24Ol9p-Rq9_T__Ik3TOoDYQa3rhdlxXvlkwkeNN0WBiZD_InWO9Rd_yVzZy4X8qiNUZ4NDVuT7eWGHLsO2Awv9DIAgP6TEzhQh7Q6PNzHkWiaELeAGx7E2_SAY/s400/IMG_0753.JPG" width="400" /></a></div>
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<b>28. <a href="http://burroezucchero.blogspot.it/2012/06/crostata-di-albicocche-e-cioccolato.html" target="_blank">Shortbread Tart à l'abricot et au chocolat</a></b></div>
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<i>Shortbread au citron, garni d'une compote d'abricot, </i></div>
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<i>de pépites de chocolat et d'amandes effilées</i></div>
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<span class="Apple-style-span" style="font-size: x-small;"><a href="http://burroezucchero.blogspot.it/" target="_blank">Burro e Zucchero</a></span></div>
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<a href="http://1.bp.blogspot.com/-it_-CqO6zdQ/T-cQP0HlauI/AAAAAAAABbE/l9GxN2k9Oiw/s1600/2012-06-24+12.12.59.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="http://1.bp.blogspot.com/-it_-CqO6zdQ/T-cQP0HlauI/AAAAAAAABbE/l9GxN2k9Oiw/s640/2012-06-24+12.12.59.jpg" style="cursor: move;" width="600" /></a></div>
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<b>29. <a href="http://www.deslivresdanslacuisine.com/article-tea-time-cheesecake-whith-rasperies-107382534.html" target="_blank">Cheesecake aux framboises et thé matcha</a></b></div>
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<i>Lit de framboises entières couvertes de cheesecake (ricotta et fromage blanc)</i></div>
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<i>Topping : Framboises en confiture et entières</i></div>
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<i>Servir avec : coulis de framboise et sauce matcha</i></div>
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<a href="http://www.deslivresdanslacuisine.com/" target="_blank"><span class="Apple-style-span" style="font-size: x-small;">Des livres dans la cuisine</span></a></div>
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<a href="http://a34.idata.over-blog.com/376x440/4/48/10/75/photos-mai/DSC03691.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://a34.idata.over-blog.com/376x440/4/48/10/75/photos-mai/DSC03691.JPG" /></a></div>
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<b><span class="Apple-style-span" style="color: #cc0000;"><br /></span></b><br />
<b><span class="Apple-style-span" style="color: #cc0000;">Et enfin Sabine, avec un total de 5 recettes "Duo" ! :) </span></b></div>
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<b><span class="Apple-style-span" style="color: #cc0000;">Merci Sabine pour ce zèle en cuisine !</span></b></div>
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<b> 30. <a href="http://mellevermo.canalblog.com/archives/2012/05/02/19671567.html" target="_blank">Naomi Bars</a> </b><br />
<i>3 couches : </i><br />
<i>biscuits écrasés, chocolat, fruits secs et zestes d'agrumes</i><br />
<i>custard vanillée</i><br />
<i>100% chocolat</i></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<a href="http://mellevermo.canalblog.com/" target="_blank"><span class="Apple-style-span" style="font-size: x-small;">La Petite Cuisine de Sabine</span></a></div>
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<b>31. <a href="http://mellevermo.canalblog.com/archives/2012/05/04/22363599.html" target="_blank">Streuselkuchen ou gâteau brioché façon crumble</a></b></div>
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<i>Pâte levée (briochée/Hefeteig) garnie de prunes caramélisées et recouverte d'un streusel</i></div>
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<b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;"><a href="http://mellevermo.canalblog.com/" target="_blank">La Petite Cuisine de Sabine</a></span></span></b></div>
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<b>32. <a href="http://mellevermo.canalblog.com/archives/2012/05/08/19237063.html" target="_blank">Brioches Pralines et chocolat</a></b></div>
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<a href="http://storage.canalblog.com/97/46/700843/57668016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://storage.canalblog.com/97/46/700843/57668016.jpg" width="300" /></a></div>
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<span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: #e06666;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: white;">----------------------------------------------------------------------------------------</span></span><span class="Apple-style-span"><span class="Apple-style-span" style="color: white;">------</span></span><span class="Apple-style-span"><span class="Apple-style-span" style="color: white;">------</span></span><span class="Apple-style-span"><span class="Apple-style-span" style="color: white;">------</span></span><span class="Apple-style-span"><span class="Apple-style-span" style="color: white;">------</span></span><span class="Apple-style-span"><span class="Apple-style-span" style="color: white;">----</span></span></span></span></div>
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<b>33. <a href="http://mellevermo.canalblog.com/archives/2012/06/07/21328257.html" target="_blank">Carrés mores Wild West</a></b></div>
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<i>Biscuit Thé, Chamallows et pépites de chocolat dans une base de gâteau fondant</i></div>
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<span class="Apple-style-span" style="font-size: x-small;"><a href="http://mellevermo.canalblog.com/" target="_blank">La Petite Cuisine de Sabine</a></span></div>
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<b>34. <a href="http://mellevermo.canalblog.com/archives/2012/05/26/20984498.html" target="_blank">Charlotte-Pudding aux fruits d'été</a></b></div>
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<span class="Apple-style-span" style="font-size: x-small;"><a href="http://mellevermo.canalblog.com/" target="_blank">La Petite Cuisine de Sabine</a></span></div>
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Et une petite derniere perdue en route !</div>
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<b>35. <a href="http://sucre-sable.over-blog.com/article-semouline-a-la-mangue-104847482.html" target="_blank">Semouline à la mangue</a></b></div>
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<i>Coupe aux saveurs exotiques à base d'une mousse de semoule </i></div>
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<i>parfumée à la mangue et à la pistache</i></div>
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<span class="Apple-style-span" style="font-size: x-small;"><a href="http://sucre-sable.over-blog.com/" target="_blank"> Sucré-Sablé : Pays des gourmandises de Laurence</a></span></div>
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<a class="twitter-share-button" data-lang="fr" data-via="PaulinePrideaux" href="https://twitter.com/share">Tweeter</a></div>PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.com22tag:blogger.com,1999:blog-6488837222038958574.post-92113193973427391132012-06-19T00:00:00.000-07:002012-07-09T07:59:37.689-07:00Muffins-Financiers, nouvelle version !<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizYy7tcC65cainqmu4ZqgyT9oOrMyrt_Trpwzljh3JKu9wb8nRrOOInC1ejdGJXDC5ZYQ0yzhsXhTBoQR5Bq4tYmWjE_xzRTH5VGqVJBW_eGjEOiDxtQ8iACb8BO26tBwht8T4h7oy6VI/s1600/financier-deux.jpg" imageanchor="1" style="margin-left: 0; margin-right: 0;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizYy7tcC65cainqmu4ZqgyT9oOrMyrt_Trpwzljh3JKu9wb8nRrOOInC1ejdGJXDC5ZYQ0yzhsXhTBoQR5Bq4tYmWjE_xzRTH5VGqVJBW_eGjEOiDxtQ8iACb8BO26tBwht8T4h7oy6VI/s1600/financier-deux.jpg" style="cursor: move;" /></a></div>
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Avec un délicieux clafoutis, que je n'ai pas pu prendre en photo car emporté chez des amis...</div>
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je me suis retrouvée avec des blancs d'œufs ! J'adore les financiers, et c'était l'occasion parfaite d'en refaire (ça commençait à faire longtemps).</div>
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Ce blog a déjà 2 recettes de financiers (Vovoï et Christophe Felder) et j'en ai fait une variante, </div>
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un mix entre les deux qui nous a bien plu et que je partage avec vous.</div>
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J'ai décidé d'en faire des mini-muffins et honnêtement,</div>
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j'ai beaucoup apprécié les déguster sous cette forme !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQpUluKVPbZLV_TSwD_i9TqIjO26gpCP3Y7IrBFzWuVzVKdPYw9oFV3XI5fV3KF1dY7-dIsMV4cBeA5bYOvhLgYlDwyYmVU6bIZJWSUKynczWRWarO2VMhzv777s-k97DAGorqcLCkko/s1600/financier-seul.jpg" imageanchor="1" style="margin-left: 0; margin-right: 0em; padding-left: 0; padding-right: 0;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQpUluKVPbZLV_TSwD_i9TqIjO26gpCP3Y7IrBFzWuVzVKdPYw9oFV3XI5fV3KF1dY7-dIsMV4cBeA5bYOvhLgYlDwyYmVU6bIZJWSUKynczWRWarO2VMhzv777s-k97DAGorqcLCkko/s320/financier-seul.jpg" width="284" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3O6bg_yY7SCO0qPfHqrMabd0iaYP1QmC7WE1giOLnIPLHqQxmqNIKgkFxysMO_bQgPTdNDrGMyu0gZlHcgvk0b70E5q6sHP74aUpQ9J3XMWWctojAbhkx9-2z7YJsFXPFbZjBrYntzs/s1600/financier-deballe.jpg" imageanchor="1" style="margin-left: 0; margin-right: 0; padding-left: 0; padding-right: 0;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3O6bg_yY7SCO0qPfHqrMabd0iaYP1QmC7WE1giOLnIPLHqQxmqNIKgkFxysMO_bQgPTdNDrGMyu0gZlHcgvk0b70E5q6sHP74aUpQ9J3XMWWctojAbhkx9-2z7YJsFXPFbZjBrYntzs/s320/financier-deballe.jpg" width="281" /></a></div>
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<span class="Apple-style-span" style="background-color: #741b47; color: white;"> Réalisation </span> Simple, je vous conseille d'utiliser une poudre d'amande bien fraiche, </div>
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évitez une sèche/ancienne ou qui a eu chaud ! Vos financiers auront plus de goût héhé.</div>
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<span class="Apple-style-span" style="background-color: #741b47;"><span class="Apple-style-span" style="color: white;"> Dégustation </span></span> Meilleurs le jour même, encore tièdes à la sortie du four, les financiers se conservent très peu de temps, ils perdent leur fraicheur dès le lendemain. Mais c'est l'un de mes dessert préférés :)</div>
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<span class="Apple-style-span" style="background-color: #741b47;"><span class="Apple-style-span" style="color: white;"> Conclusion </span></span> Au travail !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTDGcaxxcZt5oU05ioKYVh72h66aiqAzDda1bb4FG8Wcwdb7zxqui8Be55xFYFhsQsXpJZPx4DN5MnAsvedrPrEj9Vz3UxkBzN5f4TX0lMW5ss8A_dvWmO7HNna_JN3sL-H1Kp_aMLAA/s1600/financier-ouvert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTDGcaxxcZt5oU05ioKYVh72h66aiqAzDda1bb4FG8Wcwdb7zxqui8Be55xFYFhsQsXpJZPx4DN5MnAsvedrPrEj9Vz3UxkBzN5f4TX0lMW5ss8A_dvWmO7HNna_JN3sL-H1Kp_aMLAA/s1600/financier-ouvert.jpg" style="cursor: move;" /></a></div>
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<i>Pour 35 mini-muffins financiers</i></div>
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<span class="Apple-style-span" style="background-color: #999999; color: white;"> Il vous faut : </span></div>
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60gr de poudre d'amandes fraîche</div>
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20gr de poudre de noisettes</div>
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140gr de sucre glace</div>
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45gr de farine (5cs)</div>
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3 blancs d'œufs frais</div>
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1cc de miel</div>
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1cc de vanille</div>
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80gr de beurre doux, chauffé noisette</div>
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<u>Le beurre noisette</u></div>
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Faîtes chauffer votre beurre a la poêle à feu doux jusqu'à ce qu'il prenne une couleur noisette claire.</div>
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Filtrez le et laissez le reposer à température ambiante.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYp0tjTFiBAcgVAzzWHPdSfHRvexf8SuBxVHFWKMwfo5OKiBGP0o3nYM6ZGQN_WQ86MMuPlH8WPV0Gk2-i5Ndt8L21r1-zXUu96Rsw7KLRQwBvMCSGXdXitdtlChOb7dVERUvpxmmtMk/s1600/beurre-noisette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYp0tjTFiBAcgVAzzWHPdSfHRvexf8SuBxVHFWKMwfo5OKiBGP0o3nYM6ZGQN_WQ86MMuPlH8WPV0Gk2-i5Ndt8L21r1-zXUu96Rsw7KLRQwBvMCSGXdXitdtlChOb7dVERUvpxmmtMk/s1600/beurre-noisette.jpg" /></a></div>
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<u>Les financiers</u></div>
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Mélangez le sucre et les poudres avec la farine, tamisez l'ensemble.</div>
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Ajoutez alors les blancs frais, mélangez bien.</div>
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Ajoutez le beurre noisette et le miel, fouettez à la main pour bien incorporer le miel.</div>
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Ajoutez la vanille.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihdgjvKlISUYnYpeW2vyH7zViIyx1LBnjHkK5QPRMTjmce8G_yoVyC2vIJjnbejfxQDFPrL86EDycYz6EMH8wPn13hd5VAHXyFV8Yhj_MKh7BDUgqeuZRM36o4tJCsvUGWdlXGvaAjsj8/s1600/melange-un.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihdgjvKlISUYnYpeW2vyH7zViIyx1LBnjHkK5QPRMTjmce8G_yoVyC2vIJjnbejfxQDFPrL86EDycYz6EMH8wPn13hd5VAHXyFV8Yhj_MKh7BDUgqeuZRM36o4tJCsvUGWdlXGvaAjsj8/s1600/melange-un.jpg" /></a></div>
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Laissez reposer, préchauffez votre four à 250°C.</div>
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Remplissez vos moules beurrés (ou vos caissettes en papier)</div>
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Enfournez et baissez immédiatement à 220°C pour 3 minutes, retournez la plaque</div>
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puis baissez à 180°C pour 10 minutes !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2sn8ugrHttAjAIFRDs5ZG6_eLl_NKQrLI9YQH01DPOFQyfxo5LnCiQLwX0wBv1AZ72ngL_V1QrFmJ6WX9BjawNZqEiXd8d6pTQgpORneojBKbcoF3z8GMmTmIRk918Mzja18dfAbpxLk/s1600/cuisson.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2sn8ugrHttAjAIFRDs5ZG6_eLl_NKQrLI9YQH01DPOFQyfxo5LnCiQLwX0wBv1AZ72ngL_V1QrFmJ6WX9BjawNZqEiXd8d6pTQgpORneojBKbcoF3z8GMmTmIRk918Mzja18dfAbpxLk/s400/cuisson.jpg" width="400" /></a></div>
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Le dessus doit être bien doré, vérifiez la cuisson régulièrement :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQWoZzfDRXZTM-DEx3sZazIVF6pAu8HN458Bod8ZOTrQjVU1iHs5D8Wg-xo-gKjeUDLpRztYzey_hlCKM36nO7CFlyn0k-0tR4iznEGLBzqJpfpy2VipDXVIrUC26QYKsaDag5fkgbtI/s1600/financier-penche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQWoZzfDRXZTM-DEx3sZazIVF6pAu8HN458Bod8ZOTrQjVU1iHs5D8Wg-xo-gKjeUDLpRztYzey_hlCKM36nO7CFlyn0k-0tR4iznEGLBzqJpfpy2VipDXVIrUC26QYKsaDag5fkgbtI/s1600/financier-penche.jpg" style="cursor: move;" /></a><br />
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<span class="Apple-style-span" style="font-size: large;"><a href="http://poppycuisine.blogspot.com/2011/10/dingue-de-muffins.html" target="_blank">Voir toutes les recettes de muffins !</a></span></div>
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</script>PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.com15tag:blogger.com,1999:blog-6488837222038958574.post-46896538517524623742012-06-02T00:27:00.000-07:002012-07-09T07:59:01.856-07:00Muffins légers matcha (thé vert) et cerises<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYa6XTKKca7Bpl24VHSWRF79txfhzQHN7WgP0kQ911-oOb474Lx3Q8fXfxeIPeEmyudrOWsWpMbdbYUeKvhRPbHSOh1EPK_b0gLLolCEGW4JlpDfz-fldxV7kchVoODgA7R0G2BCX6Pc/s1600/muffins-matcha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYa6XTKKca7Bpl24VHSWRF79txfhzQHN7WgP0kQ911-oOb474Lx3Q8fXfxeIPeEmyudrOWsWpMbdbYUeKvhRPbHSOh1EPK_b0gLLolCEGW4JlpDfz-fldxV7kchVoODgA7R0G2BCX6Pc/s1600/muffins-matcha.jpg" style="cursor: move;" /></a></div>
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Depuis le temps que j'avais envie de tester ce thé vert ! Acheté il y a déjà 4 mois, il trainait dans mon placard, attendant mon bon-vouloir pour passer dans un gâteau. Après quelques recherches sur le fameux Castella, j'ai décidé de me refaire la main sur des muffins, un classique devenu inratable ! (Oui récemment j'ai raté tous mes gâteaux, un peu déprimant...) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPA_jh-WjK4Aq2Sp5tTcVUcI7_MA5V147i7wZVrkoeQUoer7Icx-rDysHZXgoT4EqbxhZPDpAXj_C1hNdWmeFoHJYDkLexMtQyVEPRTX8vxtjd949zQDvEM3vg_5qOArlKPiMYBShPb3k/s1600/muffin-matcha3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPA_jh-WjK4Aq2Sp5tTcVUcI7_MA5V147i7wZVrkoeQUoer7Icx-rDysHZXgoT4EqbxhZPDpAXj_C1hNdWmeFoHJYDkLexMtQyVEPRTX8vxtjd949zQDvEM3vg_5qOArlKPiMYBShPb3k/s1600/muffin-matcha3.jpg" style="cursor: move;" /></a></div>
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<span class="Apple-style-span" style="background-color: #38761d; color: white;"> Réalisation </span> J'ai repris ma recette habituelle, que j'ai allégé en suivant celle d'Elizabeth Andoh trouvée sur le blog de <a href="http://www.bakeawaywithme.com/2012/03/gourmets-50-most-influential-women-in_30.html" target="_blank">Bake Away With Me</a> (de très loin) Bon en gros j'avais besoin de savoir la quantité de thé à utiliser :D J'ai tout de même essayé le sucre glace, qui m'a donné des muffins peu sucré avec une légère croute.<br />
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<span class="Apple-style-span" style="background-color: #38761d; color: white;"> Dégustation </span> J'adore le thé vert, donc evidemment j'ai apprécié, Sweetie un peu moins, c'est pour lui que j'avais ajouté des cerises, mais honnêtement, c'était une super association :)<br />
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<span class="Apple-style-span" style="background-color: #38761d; color: white;"> Conclusion </span> ENFIN je partage une recette car elle en vaut le coup :D (Bon et je n'avais rien cuisiné d'intéressant depuis perpète)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUsHwJjZ1HWyA_SDv6JbUY0xpUPN7lz4Ig4HCr9K_piA2OFB3rVN5JeHRcjOQCrBi6mOrKeZewhsWHAcLk9QFwznefsRJPLPFa_J5-QWGMRFwHY8A6zjDapaTTGpWIbnxHbsmsX_LAiRM/s1600/muffin-matcha5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUsHwJjZ1HWyA_SDv6JbUY0xpUPN7lz4Ig4HCr9K_piA2OFB3rVN5JeHRcjOQCrBi6mOrKeZewhsWHAcLk9QFwznefsRJPLPFa_J5-QWGMRFwHY8A6zjDapaTTGpWIbnxHbsmsX_LAiRM/s1600/muffin-matcha5.jpg" /></a><br />
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Ce sont des mini-muffins, tout beaux et tout mignons !</div>
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<i>Pour 30 mini-muffins </i></div>
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<span class="Apple-style-span" style="background-color: #999999; color: white;"> Il vous faut : </span></div>
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180gr de farine</div>
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1cs de levure</div>
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2cs de sirop d'érable (ou de miel foncé)</div>
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80gr de sucre glace</div>
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2 œufs</div>
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12,5cL de lait</div>
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10cL d'huile végétale</div>
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- pépins de raisin pour moi / si vous utilisez un lait entier, baissez la quantité -</div>
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1cs de thé vert/matcha</div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #38761d;">\\ Elizabeth ne met pas d'huile, pas d'œufs, moins de sucre et du lait de soja très riche //</span></div>
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2 poignées de cerises (une vingtaine de cerises)</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4iiuBHIgemFOdHgWbmpEcjyF7VoSD_oQoubDhoQ4jhYvaPXqhus3JosAoFubtFuDYNHHWbEg0wMgMQau6WUNA90034DFZFS_QrwcWmMT00bZ8i2T0L7QwlfdkzhEst5luo45Vs7g3TZs/s1600/muffin1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4iiuBHIgemFOdHgWbmpEcjyF7VoSD_oQoubDhoQ4jhYvaPXqhus3JosAoFubtFuDYNHHWbEg0wMgMQau6WUNA90034DFZFS_QrwcWmMT00bZ8i2T0L7QwlfdkzhEst5luo45Vs7g3TZs/s400/muffin1.jpg" width="400" /></a></div>
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<br /></div>
<div style="text-align: center;">
<u>Préparez les cerises</u></div>
<div style="text-align: center;">
Lavez-les, enlevez les noyaux et coupez les en petits morceaux, ajoutez 1 à 2 cs de sucre glace.</div>
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Réservez.</div>
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<u>Les muffins</u></div>
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Mélangez farine, levure, thé et sucre glace, tamisez.</div>
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Dans un saladier, fouettez les œufs avec le sirop d'érable, ajoutez alors l'huile, puis le lait.</div>
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Incorporez-y le mélange farineux petit à petit à la cuillère en bois.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAxWkNlidqbAST7A-HLKnEyh2-p93xLS3dE-QLPnog5aBbHvV29-zCBBW53fD-2T4ubdaTtbK1ziTXw3THMhZhP-mex5uVFx1Oo454c8nPqEjZrpYBcaaYdvhWNvOeCMNShBUtK3lpYsI/s1600/melange-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAxWkNlidqbAST7A-HLKnEyh2-p93xLS3dE-QLPnog5aBbHvV29-zCBBW53fD-2T4ubdaTtbK1ziTXw3THMhZhP-mex5uVFx1Oo454c8nPqEjZrpYBcaaYdvhWNvOeCMNShBUtK3lpYsI/s400/melange-1.jpg" width="400" /></a></div>
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Laissez reposer 30 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJPf4ze6nhsMjZ9iKQYDF0-mxIi28aa6vbHy30cwgks-Sx0XkShqPRTZOkhiJmkV6pSje5HS23KBwIEaWXFqnrg-CMYIUOl6dLoDINO1_SyPQZFHf7CXdjHlJa2roTX3BIrFRxVzmf2mU/s1600/melange-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJPf4ze6nhsMjZ9iKQYDF0-mxIi28aa6vbHy30cwgks-Sx0XkShqPRTZOkhiJmkV6pSje5HS23KBwIEaWXFqnrg-CMYIUOl6dLoDINO1_SyPQZFHf7CXdjHlJa2roTX3BIrFRxVzmf2mU/s400/melange-2.jpg" width="400" /></a></div>
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<br /></div>
<div style="text-align: center;">
Préchauffez le four à 200°C pour des mini-muffins, 220°C pour des gros.</div>
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Beurrez vos moules ou placez-y des caissettes en papier.</div>
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<br /></div>
<div style="text-align: center;">
<u>Là, vous avez le choix : </u></div>
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Remplissez vos moules aux 3/4 et placez quelques cerises sur le dessus.</div>
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C'est beau, mais c'est moins gourmand :)</div>
<div style="text-align: center;">
Ou bien, ajoutez les cerises à la pâte, mélangez juste assez pour que les cerises </div>
<div style="text-align: center;">
soient grossièrement réparties et remplissez vos moules aux 3/4.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4R7_f4FjEi5bo1WtCv5Fw8moJOYRc9wDwMT5OL3-0AVl_Zxr6Cw6jDG32tQZWLzPTtpTWxdG5-XhtVIiIm5hZ8ABC64eaKKfHMZPqzsQfEwnB9blEXOvEgWWpG-Hqjm-sf8kxLw4PzQ/s1600/precuisson.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4R7_f4FjEi5bo1WtCv5Fw8moJOYRc9wDwMT5OL3-0AVl_Zxr6Cw6jDG32tQZWLzPTtpTWxdG5-XhtVIiIm5hZ8ABC64eaKKfHMZPqzsQfEwnB9blEXOvEgWWpG-Hqjm-sf8kxLw4PzQ/s1600/precuisson.jpg" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Enfournez 12 à 15 minutes pour des petits, 15 à 20 minutes dans dans grands !</div>
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N'oubliez pas de retourner la plaque à mi-cuisson :)</div>
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<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFMCHDj1gqw8FqxOylE2nrbWu6S5YsrcfmgFr1XoHhY0xZAf5i8OFr3s-sY7Fu_Emx_ew9o53jXMT9VJiP2v5Q3w3q0DG_63bav0aLJAkmf9iPx3fNMAlUfezyvxlUXH_bmBquCynT7I/s1600/cuisson.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFMCHDj1gqw8FqxOylE2nrbWu6S5YsrcfmgFr1XoHhY0xZAf5i8OFr3s-sY7Fu_Emx_ew9o53jXMT9VJiP2v5Q3w3q0DG_63bav0aLJAkmf9iPx3fNMAlUfezyvxlUXH_bmBquCynT7I/s400/cuisson.jpg" width="400" /></a></div>
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Pom pom pom</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDjNbEkh90v-DKJ3XhYlW-vEW7ZDZ1vnsU6FFqqHJ_QoH9gN-sicUfzQ6_1TAKxGQI4QBGmEDwitBe5ngATs_B5fepaAQSI1tpWtu45IEP4NKmHph7ZcT-diRK04sKQWBAQn2O_PH6iEo/s1600/muffin-matcha2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDjNbEkh90v-DKJ3XhYlW-vEW7ZDZ1vnsU6FFqqHJ_QoH9gN-sicUfzQ6_1TAKxGQI4QBGmEDwitBe5ngATs_B5fepaAQSI1tpWtu45IEP4NKmHph7ZcT-diRK04sKQWBAQn2O_PH6iEo/s1600/muffin-matcha2.jpg" style="cursor: move;" /></a></div>
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<a href="http://poppycuisine.blogspot.com/2011/10/dingue-de-muffins.html" target="_blank"><span class="Apple-style-span" style="font-size: large;">! Voir toutes les recettes de muffins !</span></a></div>
<a class="twitter-share-button" data-lang="fr" data-via="PaulinePrideaux" href="https://twitter.com/share">Tweeter</a>
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</script>PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.com17tag:blogger.com,1999:blog-6488837222038958574.post-56462835337431513192012-06-01T07:52:00.000-07:002012-07-09T07:53:47.050-07:00Cheesecakes<div style="text-align: center;">
<a href="http://poppycuisine.blogspot.com/2012/06/cheesecake-bible-cheesecake-mocha-cafe.html" target="_blank">Cheesecake Mocha (Café et Chocolat)</a></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: x-small;">source : Cheesecake Bible</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3RYyRdO0BscwONVrTN2XrsDqlHlsP_EKo43iL-3YO1OsbmH4kPKt9ZWKau9TM5BnJle8yKG9Hifoys8kJstNRyhRtHqdUyfjPl2J3WABTZQc2II-XrA3Br3eojDdEuCrEKxX4JWwzibY/s1600/cheesecake-mocha2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3RYyRdO0BscwONVrTN2XrsDqlHlsP_EKo43iL-3YO1OsbmH4kPKt9ZWKau9TM5BnJle8yKG9Hifoys8kJstNRyhRtHqdUyfjPl2J3WABTZQc2II-XrA3Br3eojDdEuCrEKxX4JWwzibY/s400/cheesecake-mocha2.jpg" width="400" /></a></div>
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--------------------------------------------------------------------------------</div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">
<a href="http://poppycuisine.blogspot.com/2012/02/cheesecake-framboise-et-chocolat-en.html?showComment=1328893814509#c8148806962319681100" target="_blank">Cheesecake Framboise-chocolat</a></div>
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<span class="Apple-style-span" style="font-size: x-small;"> source : Sweetie</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgulHihLATb9mxyphnWBn6XJycLDtVWosMzDXFTLVE7FIGSr_cZJKTwr3ZuZMkE_QU_RYv1EdwE9-a3XtIn-CzZVUZUMW-pwxR4q2YmMOrlY3LkFto207W3fFHO-GvZevxGA-fD_I308AA/s1600/cheesecake-seul.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgulHihLATb9mxyphnWBn6XJycLDtVWosMzDXFTLVE7FIGSr_cZJKTwr3ZuZMkE_QU_RYv1EdwE9-a3XtIn-CzZVUZUMW-pwxR4q2YmMOrlY3LkFto207W3fFHO-GvZevxGA-fD_I308AA/s400/cheesecake-seul.jpg" width="400" /></a></div>
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<a class="twitter-share-button" data-lang="fr" data-via="PaulinePrideaux" href="https://twitter.com/share">Tweeter</a>PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.com1tag:blogger.com,1999:blog-6488837222038958574.post-48154520708494265912012-05-19T00:00:00.000-07:002012-05-19T00:00:01.387-07:00Claire's Cookie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig0VdHItbCzzbw92qh6JpfKvzpXpOSLvqGPp7tZe050VjJRyNXFZg8_R9B5NELCYlI4rELM2pFBsa2bL65J69zytCUBYKoNyzL7xBMEB2aoFy8aQmqG1uqTr38kcXT6v0islPgpSOOmek/s1600/clairescookie3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig0VdHItbCzzbw92qh6JpfKvzpXpOSLvqGPp7tZe050VjJRyNXFZg8_R9B5NELCYlI4rELM2pFBsa2bL65J69zytCUBYKoNyzL7xBMEB2aoFy8aQmqG1uqTr38kcXT6v0islPgpSOOmek/s1600/clairescookie3.jpg" style="cursor: move;" /></a></div>
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Un cookie spécial randonnée, dont les parfums ont été choisi par mon amie Claire :</div>
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Mélange <b>sucré-salé</b> avec un mix de noix (noix de pécan, macadamia, noisettes, pistaches...) </div>
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grillées au four avec un peu de sel et d'huile. Cranberries séchées et chocolat blanc !</div>
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<br /></div>
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Un 'tit délice, bonne idée Claire !</div>
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À partir de la recette des Yosemite cookie, j'ai ajouté un peu de beurre pour éviter le côté secs des noix grillées ainsi qu'un peu de sucre pour contrebalancer le sel.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqG6JYhaefwzVxdKJDmyf50YTKL9bpeYjBZvPfxvJ_bzQ3jmZJDDFHdzikfHOSjHUF1yMlxYd0xjqLPOdapZylEgXUq681z8f8NnnOcMv6EbtUpc6ad1Mm4LItbiKHe8uJ6pdIDvlgf4I/s1600/clairescookie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqG6JYhaefwzVxdKJDmyf50YTKL9bpeYjBZvPfxvJ_bzQ3jmZJDDFHdzikfHOSjHUF1yMlxYd0xjqLPOdapZylEgXUq681z8f8NnnOcMv6EbtUpc6ad1Mm4LItbiKHe8uJ6pdIDvlgf4I/s1600/clairescookie1.jpg" style="cursor: move;" /></a></div>
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<span class="Apple-style-span" style="background-color: #134f5c; color: white;"> Réalisation </span> Comme dirait Claire "ça parait simple" elle a essayé dès son retour, j'ai hate de voir le resultat !</div>
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<span class="Apple-style-span" style="background-color: #134f5c;"><span class="Apple-style-span" style="color: white;"> Dégustation </span></span> Et un, puis 2, puis 3... ces cookies sont addictifs (le chocolat blanc a cet effet sur moi)</div>
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<span class="Apple-style-span" style="background-color: #134f5c;"><span class="Apple-style-span" style="color: white;"><br /></span></span></div>
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<span class="Apple-style-span" style="background-color: #134f5c;"><span class="Apple-style-span" style="color: white;"> Conclusion </span></span> Un plein d'energie ou un snack bienvenue lors d'une randonnée, mais l'apport calorique des noix est à éviter lors d'un goûter normal. Je vous les conseille donc lors d'un week end sportif ! Après piscine, plage, montagne ou ski !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBfTdwlKSP1cKqXTqXh15139Ja15yDG6wK_FV-o3mWhaBe9kl4yFLhazILZOBWJ2Ur4AJn8gWwPw-gwiHOu5qKfsD_SBCkDmzsRD3muxnTQPrb2SKeC-aR1LQhXqbVu-ox2Uddsq0S68/s1600/clairescookie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBfTdwlKSP1cKqXTqXh15139Ja15yDG6wK_FV-o3mWhaBe9kl4yFLhazILZOBWJ2Ur4AJn8gWwPw-gwiHOu5qKfsD_SBCkDmzsRD3muxnTQPrb2SKeC-aR1LQhXqbVu-ox2Uddsq0S68/s1600/clairescookie2.jpg" /></a></div>
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<div style="text-align: center;">
<i>Pour 30 cookies environ</i></div>
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<span class="Apple-style-span" style="background-color: #999999;"><span class="Apple-style-span" style="color: white;"> Il vous faut : </span></span></div>
<div style="text-align: center;">
90gr de beurre salé mou</div>
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100gr de sucre roux</div>
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75gr de sucre blanc</div>
<div style="text-align: center;">
1 œuf</div>
<div style="text-align: center;">
1cc d'extrait de vanille</div>
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100gr de farine blanche</div>
<div style="text-align: center;">
50gr de farine complète</div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">
3/4cc de bicarbonate de soude</div>
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fleur de sel</div>
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<div style="text-align: center;">
<i><span class="Apple-style-span" style="color: #b45f06;"> pour l'assaisonnement </span></i></div>
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100gr de noix mélangées, grillées</div>
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50gr de cranberries séchées</div>
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125gr de chocolat blanc</div>
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<u>Préparation</u></div>
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Tamisez farines et bicarbonate de soude dans un saladier, réservez</div>
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Pesez vos chocolats/noix etc... réservez</div>
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<u>Commencer</u></div>
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Préchauffez votre four à 190°C</div>
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Travaillez le beurre mou au batteur electrique pour obtenir une belle crème (1 minute)</div>
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Ajoutez les sucres et battez 3 minutes à vitesse moyenne (<b>image 1</b>)</div>
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<span class="Apple-style-span" style="color: #b45f06;">\\ Vous pouvez utilisez un fouet manuel //</span></div>
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Ajoutez alors l'œuf, mélangez<b> à la cuillère en bois</b> pour l'intégrer (<b>image 2</b>)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX4f-tLxk-Pd8O9GUih-uKm6h2kg_gY2JjmQJSRfs0jZqYznEJFRIZ_2KoiTGkwHeLzhMdDs1a8l_S3Q7eWGt8skPULGxxEHby3SYT_orl5PIq_Obeaq_VOmqyhC5EvL9snQ0pgfLOAyE/s1600/cookie-2etapes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX4f-tLxk-Pd8O9GUih-uKm6h2kg_gY2JjmQJSRfs0jZqYznEJFRIZ_2KoiTGkwHeLzhMdDs1a8l_S3Q7eWGt8skPULGxxEHby3SYT_orl5PIq_Obeaq_VOmqyhC5EvL9snQ0pgfLOAyE/s1600/cookie-2etapes.jpg" style="cursor: move;" /></a></div>
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Ajoutez la vanille.</div>
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<span class="Apple-style-span" style="color: #e69138;">\\ Raclez les bords du saladier régulièrement //</span></div>
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Intégrez le mélange farineux en 3 fois à la cuillère en bois</div>
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Ajoutez l'assaisonnement, mélangez pour que ce soit bien intégré (<b>image 1</b>)</div>
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Préparez vos plaques de cuisson.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6zdx8bSxjC1-UMzIM460LZGvu6E7te-xQV9nW5kNGYJJ69MCfWfj470yXE4U_rH34DzTdrog3hMD7wJPoD0KkLtd8OxGPMXMWlGFruu4ZWgiBHT2qf0h4E36QVVywXu1Emghpy6WnOhk/s1600/cookie-melangefinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6zdx8bSxjC1-UMzIM460LZGvu6E7te-xQV9nW5kNGYJJ69MCfWfj470yXE4U_rH34DzTdrog3hMD7wJPoD0KkLtd8OxGPMXMWlGFruu4ZWgiBHT2qf0h4E36QVVywXu1Emghpy6WnOhk/s1600/cookie-melangefinal.jpg" /></a></div>
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Recouvrez de papier sulfurisé et placez des tas de pâte de la taille d'une grosse noix. </div>
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Arondissez-les avec vos doigts légèrement humides si besoin, mais ne les aplatissez pas.</div>
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Ils doivent être ecartés de 4cm environ (<b>image 2</b>)</div>
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Saupoudrez chaque cookie de fleur de sel, ça les fera chanter sous la langue !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65gKjrinSRLfdsymR8xK9YJcQvgFyRScK92vONtTv8MNt-lVPyS7G9zUfRSipFwrZ6tKLvZpjyVoWEmY1VExbZh0Hbv1ywDFoPT4wwZMGS0rdWPVCEO9RuaAkfR_vWsIs3-fT6tXyKIU/s1600/cookie-refroidissement.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65gKjrinSRLfdsymR8xK9YJcQvgFyRScK92vONtTv8MNt-lVPyS7G9zUfRSipFwrZ6tKLvZpjyVoWEmY1VExbZh0Hbv1ywDFoPT4wwZMGS0rdWPVCEO9RuaAkfR_vWsIs3-fT6tXyKIU/s1600/cookie-refroidissement.jpg" style="cursor: move;" /></a></div>
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Enfournez pour <b>8 minutes</b>, retournez la plaque à mi-cuisson.</div>
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<span class="Apple-style-span" style="color: #b45f06;">\\ 9 minutes s'ils sont gros, mais attention, </span></div>
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<span class="Apple-style-span" style="color: #b45f06;">une minute de trop et ils s'aplatissent et deviennent trop foncés et trop cuits ! //</span></div>
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Laissez refroidir <b>8 minutes</b> (au moins) sur la plaque, ils vont s'assombrir et s'aplatir (<b>images</b>)</div>
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Déplacez-les sur une grille pour refroidir complètement et obtenir un croustillant !</div>
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À la sortie, ils ne paraissent pas cuits et sont clairs et gonflés seul le tour est doré :)</div>
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<br />PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.com12tag:blogger.com,1999:blog-6488837222038958574.post-35396304261538906572012-05-16T00:00:00.000-07:002012-05-16T09:45:00.615-07:00À la recherche du meilleur cookie #2 : avancement<div class="separator" style="clear: both; text-align: center;">
<b>Cookies Yosemite</b></div>
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<b><span class="Apple-style-span" style="color: #b45f06;">\\ 3 chocolats et noix macadamia //</span></b></div>
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<b><br /></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2K5TDGn9OqM7-6iFS4cnUd2o2219WD7C2dYm_pKxTaRoVTTmEuV16pwgd0Iu-8em9-yzYKQ7lJ354xsSDCDU-pcdFWPxCJvExAI8nzhFuNOU71NL4QrSHdavl8zNIHOnryGkC_qiHR4/s1600/cookie-4-rond.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2K5TDGn9OqM7-6iFS4cnUd2o2219WD7C2dYm_pKxTaRoVTTmEuV16pwgd0Iu-8em9-yzYKQ7lJ354xsSDCDU-pcdFWPxCJvExAI8nzhFuNOU71NL4QrSHdavl8zNIHOnryGkC_qiHR4/s1600/cookie-4-rond.jpg" /></a></div>
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Après moult essais, voici ma version du meilleur cookie.</div>
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Actuellement, je fais des dérivations, aux fruits, aux céréales etc... comme demandé !</div>
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Elles sont plutôt agréables et je vous les partagerai bientôt. </div>
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Personnellement je suis accroc à cette version, un classique indémodable !</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh23178MJ4T5hbt8DK0gG9bLMfQtLV-iJg1fVUtqQmjzblVP-Wz8F15Bm0Kj23ZJW1q0ffn9aQo418QUYsmah582zBBubgn9WvDD8DYQiKkg0xGzNVrB0pKJypwc75tIJRWRVAZQY_b-Do/s1600/cookie-5-texture.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh23178MJ4T5hbt8DK0gG9bLMfQtLV-iJg1fVUtqQmjzblVP-Wz8F15Bm0Kj23ZJW1q0ffn9aQo418QUYsmah582zBBubgn9WvDD8DYQiKkg0xGzNVrB0pKJypwc75tIJRWRVAZQY_b-Do/s1600/cookie-5-texture.jpg" style="cursor: move;" /></a></div>
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<span class="Apple-style-span" style="background-color: #b45f06; color: white;"> Réalisation </span> J'ai atteint la bonne texture, le bon equilibre, que du bonheur ! Si vous enlevez du sucre, vous aurez une texture "gâteau" si vous enlevez de la farine, vous aurez des cookies croustillants comme des sablés, si vous enlevez du beurre, vous aurez des cookies peu gouteux etc etc etc :) </div>
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<br /></div>
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<span class="Apple-style-span" style="background-color: #b45f06; color: white;"> Dégustation </span> À l'unanimité du groupe Yosemite, tout le monde en redemandait, même moi ! Des cookies délicieux !</div>
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<span class="Apple-style-span" style="background-color: #b45f06; color: white;"> Conclusion </span> Je travaille sur d'autres parfums : à venir les Claire's Cookie (fruits secs)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQfyiPt_BtRJDDKCoU3eU06-TUhw7YS13zSVXJeW1DLxDtTb5PpUXKHYX13n0XOYEAVMeMwNvn20540N41tPlD-iHxohPvKRMuFxDHONPAJYu34GQL4jsAdeGAghFALLjQpYgM9SaS3I/s1600/cookie-2-pile.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQfyiPt_BtRJDDKCoU3eU06-TUhw7YS13zSVXJeW1DLxDtTb5PpUXKHYX13n0XOYEAVMeMwNvn20540N41tPlD-iHxohPvKRMuFxDHONPAJYu34GQL4jsAdeGAghFALLjQpYgM9SaS3I/s1600/cookie-2-pile.jpg" /></a></div>
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<i>Pour une trentaine de cookies (j'en ai eu 33)</i></div>
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<span class="Apple-style-span" style="background-color: #999999; color: white;"> Il vous faut : </span></div>
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80gr de beurre salé mou</div>
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100gr de sucre roux</div>
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<span class="Apple-style-span" style="color: #b45f06; font-size: x-small;">- dark brown aux US. -</span></div>
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70gr de sucre blanc</div>
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100 gr de farine blanche</div>
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50gr de farine complète</div>
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1 œuf</div>
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1cc d'extrait de vanille</div>
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3/4 cc de bicarbonate de soude</div>
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fleur de sel</div>
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<br /></div>
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<i><span class="Apple-style-span" style="color: #b45f06;">pour l'assaisonnement </span></i></div>
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50gr de noix macadamia en morceaux</div>
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50gr de chocolat blanc</div>
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20g de praliné (3 à 4cc)</div>
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40gr de chocolat noir amer (non sucré)</div>
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120 gr de chocolat noir 70% (pépites ou broyé)</div>
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<u>Préparation</u></div>
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Tamisez farines et bicarbonate de soude dans un saladier, réservez</div>
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Pesez vos chocolats/noix etc... réservez</div>
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<u>Commencer</u></div>
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Préchauffez votre four à 190°C</div>
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Travaillez le beurre mou au batteur electrique pour obtenir une belle crème (1 minute)</div>
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Ajoutez les sucres et battez 3 minutes à vitesse moyenne.</div>
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<span class="Apple-style-span" style="color: #b45f06;">\\ Vous pouvez utilisez un fouet manuel //</span></div>
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Ajoutez alors l'œuf, mélangez<b> à la cuillère en bois</b> pour l'intégrer.</div>
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Ajoutez la vanille.</div>
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<span class="Apple-style-span" style="color: #e69138;">\\ Raclez les bords du saladier régulièrement //</span></div>
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Intégrez le mélange farineux en 3 fois à la cuillère en bois (<b>image 1 et 2</b>)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiExPzt00gUdAN7lf6i_bN6AHuIc6x5AHrqDNjJ2kwNV1bM6Jq9tBK7DCnxte0-LhGgOAtruP2DWA0pt5WcjOvRXMyn8IS1aNdoedOEGESjm0RNtZo75OMr8xQoMmIA-GnjfepgYSTYwoQ/s1600/melangecookieyosemite.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiExPzt00gUdAN7lf6i_bN6AHuIc6x5AHrqDNjJ2kwNV1bM6Jq9tBK7DCnxte0-LhGgOAtruP2DWA0pt5WcjOvRXMyn8IS1aNdoedOEGESjm0RNtZo75OMr8xQoMmIA-GnjfepgYSTYwoQ/s1600/melangecookieyosemite.jpg" style="cursor: move;" /></a></div>
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Ajoutez l'assaisonnement, mélangez pour que ce soit bien intégré (<b>image 3</b>)</div>
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Préparez vos plaques de cuisson.</div>
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Recouvrez de papier sulfurisé et placez des tas de pâte de la taille d'une grosse noix. </div>
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Arondissez-les avec vos doigts légèrement humides si besoin, mais ne les aplatissez pas.</div>
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Ils doivent être ecartés de 4cm environ (<b>image 1</b>)</div>
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Saupoudrez chaque cookie de fleur de sel, ça les fera chanter sous la langue !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kSiWOxrEIIo9vfGmBVIHeGvVTn_CzwB5qnP2Jz6rnHI97qXSmL4ctFJIh900iuvJHvQwofmd0PB90_GUg-VR8htQ03MUSFlo8FOeOiWPydhp3gKUdVYR3ksg4BbmhbAAofnSk6fzKJY/s1600/cuissoncookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kSiWOxrEIIo9vfGmBVIHeGvVTn_CzwB5qnP2Jz6rnHI97qXSmL4ctFJIh900iuvJHvQwofmd0PB90_GUg-VR8htQ03MUSFlo8FOeOiWPydhp3gKUdVYR3ksg4BbmhbAAofnSk6fzKJY/s1600/cuissoncookie.jpg" style="cursor: move;" /></a></div>
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Enfournez pour <b>8 minutes</b>, retournez la plaque à mi-cuisson.</div>
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<span class="Apple-style-span" style="color: #b45f06;">\\ 9 minutes s'ils sont gros, mais attention, </span></div>
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<span class="Apple-style-span" style="color: #b45f06;">une minute de trop et ils s'aplatissent et deviennent trop foncés et trop cuits ! //</span></div>
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Laissez refroidir <b>8 minutes</b> (au moins) sur la plaque, ils vont s'assombrir et s'aplatir. </div>
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Déplacez-les sur une grille pour refroidir complètement et obtenir un croustillant !</div>
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À la sortie, ils ne paraissent pas cuits et sont clairs et gonflés seul le tour est doré :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9EX4mRLARMeS-j_giQ7nv_8nwkrimo4eNlf9B8g1k149IIuWARjOkGockkV_896spWULNpmlYeVgA2t984byzhoh3wUpa8Pg9KBoyfY5bLHmu3U6a5SarRCcl4Myd4g6czGVjwPmdlw/s1600/cookie-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9EX4mRLARMeS-j_giQ7nv_8nwkrimo4eNlf9B8g1k149IIuWARjOkGockkV_896spWULNpmlYeVgA2t984byzhoh3wUpa8Pg9KBoyfY5bLHmu3U6a5SarRCcl4Myd4g6czGVjwPmdlw/s1600/cookie-1.jpg" style="cursor: move;" /></a></div>
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</script>PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.com16tag:blogger.com,1999:blog-6488837222038958574.post-76268235833479959992012-05-14T00:00:00.000-07:002012-05-14T00:00:02.453-07:00Mise à l'honneur<div style="text-align: center;">
Grâce au <a href="http://poppycuisine.blogspot.com/2012/04/pp-poppys-concours-duo.html" target="_blank">concours Duo</a>, j'ai découvert un très joli blog : <a href="http://www.cuisinetcigares.com/article-petite-charlotte-poires-et-chocolat-102969188.html" target="_blank">Cuisine et cigares</a>. </div>
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Sabine y a réalisé ma <a href="http://poppycuisine.blogspot.com/2012/03/mini-charlotte-au-chocolat-et-la-poire.html?showComment=1331742272165#c7949786437280330320" target="_blank">mini-charlotte poire-chocolat</a> (second prix au salon de Maurecourt) </div>
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Jolie non ?</div>
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<a href="http://a404.idata.over-blog.com/5/49/64/61/Recettes/Dessert/Petite-Charlotte-Poires-et-Chocolat/Petite-Charlotte-Poires-Chocolat-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://a404.idata.over-blog.com/5/49/64/61/Recettes/Dessert/Petite-Charlotte-Poires-et-Chocolat/Petite-Charlotte-Poires-Chocolat-5.jpg" /></a></div>
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Elle a également testé ma <a href="http://poppycuisine.blogspot.com/2012/04/ma-recette-de-mousse-au-chocolat.html" target="_blank">mousse au chocolat parfaite</a> ! </div>
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(comme quoi, hé, elle est top ma recette !)</div>
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<a href="http://a405.idata.over-blog.com/5/49/64/61/Recettes/Dessert/LA-Mousse-au-Chocolat/La-Mousse-au-Chocolat-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://a405.idata.over-blog.com/5/49/64/61/Recettes/Dessert/LA-Mousse-au-Chocolat/La-Mousse-au-Chocolat-3.jpg" /></a></div>
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Puis on va chez<a href="http://legoutdabord.blogspot.com/2012/05/cookies-au-sucre-roux.html" target="_blank"> Lolotte</a> qui a réalisé </div>
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<a href="http://poppycuisine.blogspot.com/2011/12/cookies-nature-au-sucre-roux.html" target="_blank">les cookies au sucre roux</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZpcRFtzzA97etm0c4T-JkES14gv99g1w7GHtqE81NeY4kzTexsSS94ZNncyKXTJ4004If0BjZP68OcNIPsoJj8gsXv6xQk6Gbz-PIa6tQz2fHVNuZxlCwH-GXIEBSp8XrnekLWRQ7ug/s1600/P1010733-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZpcRFtzzA97etm0c4T-JkES14gv99g1w7GHtqE81NeY4kzTexsSS94ZNncyKXTJ4004If0BjZP68OcNIPsoJj8gsXv6xQk6Gbz-PIa6tQz2fHVNuZxlCwH-GXIEBSp8XrnekLWRQ7ug/s320/P1010733-001.JPG" width="304" /></a></div>
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Merci pour ces jolies réalisations !</div>
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</script>PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.com10tag:blogger.com,1999:blog-6488837222038958574.post-66725103211861745942012-05-11T10:30:00.000-07:002012-05-11T10:30:01.421-07:00Compote de rhubarbe maison nature et à la fraise<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGXdQTN9MQpd-jPcJp3__PjLtvnJUqKtDT3hsy8x2f1Y61PONXaysQOA9q7Tk8OPonFckIsfRXQAk2yulqZkjhfUTpnY4FD0pMSRNhajFxV_TZoIsLxBDpz6Ghk7a_V3PLw9UOs9Va990/s1600/compote-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGXdQTN9MQpd-jPcJp3__PjLtvnJUqKtDT3hsy8x2f1Y61PONXaysQOA9q7Tk8OPonFckIsfRXQAk2yulqZkjhfUTpnY4FD0pMSRNhajFxV_TZoIsLxBDpz6Ghk7a_V3PLw9UOs9Va990/s1600/compote-1.jpg" /></a></div>
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Je suis tout d'abord désolée du grand silence bloguesque de ces dernières semaines...</div>
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Une amie est venue visiter et on s'est agitée sans arrêt : la ville, les musées, voiture et paysage, restaurants et sortie... shopping ! Avec de plus un week-end à Yosemite (randonnées) </div>
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et une demande d'emploi (dossier, lettre de motivation etc.) </div>
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autant vous dire que mon programme était plus chargé que d'habitude !</div>
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Tout de même, voici la recette de compote rhubarbe et fraise de Sweetie, </div>
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ainsi que ma version, nature, avec une touche de vanille et d'amandes.</div>
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Cette compote se tartine, se déguste avec du yaourt ou nature... </div>
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selon vos goûts et votre gourmandise !</div>
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Vous pouvez également la congeler ou la conserver au frais une quinzaine de jours</div>
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<span class="Apple-style-span" style="background-color: #7f6000; color: white;"> Réalisation </span> C'est la manière la plus simple de cuisiner la rhubarbe, éplucher et cuire. Pas de temps d'attente ou de dégorgement... Extremement simple et absolument délicieux ! Comptez 30 minutes de préparation + cuisson (l'épluchage peut prendre du temps pour les non-habitués)</div>
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<span class="Apple-style-span" style="background-color: #741b47; color: white;"> Dégustation </span> Peu sucrée mais très parfumée, c'est un excellent moyen de découvrir la rhubarbe. Je l'adore à la petite cuillère ou sur une tranche de pain complet. Sweetie la mélange à du yaourt :)</div>
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<span class="Apple-style-span" style="background-color: #7f6000; color: white;"> Conclusion </span> On fait le plein de rhubarbe dès que l'on peut, si l'on ne sait pas quoi cuisiner avec, on fait de la compote et on la congèle. Je vous la conseille vraiment si vous aimez les desserts légers et simples.</div>
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Pour 4 pots de confiture de rhubarbe ( plus d'un kilo)</div>
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<span class="Apple-style-span" style="background-color: #999999; color: white;"> Il vous faut : </span></div>
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1kg de rhubarbe (une fois épluchée)</div>
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100gr de sucre blanc</div>
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<i>compote à la fraise</i></div>
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200gr de fraises mures (congelées ou fraiches)</div>
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<i>compote nature : vanille et amande</i></div>
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1cc de vanille</div>
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2 gouttes d'essence d'amande amère</div>
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<u>Éplucher la rhubarbe</u></div>
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Lavez et épluchez votre rhubarbe : coupez les extremités </div>
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À l'aide d'un couteau enlevez la peau externe en tirant d'un bout à l'autre la peau filandreuse.</div>
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Une fois votre branche de rhubarbe "nue" de ces fils épais et de cette peau parfois colorée rose, </div>
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coupez-la branche en cubes de meme taille (2cm de côté)</div>
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Mettez votre rhubarbe en morceaux avec le sucre dans une casserole</div>
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faîtes chauffer à feu moyen pendant 5 minutes</div>
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Ajoutez alors les fraises, ou les parfums désirés,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwIUJNU0yNPnJLfF5Vm0GyXKqfgrJJO3EO0uNIM69X4mkD4snfAYRG07xRFnYF43r3p0-5bto4d3_bRzQF2oeaBaQPi4gW6bLcPxCCvXbGPiQOAC5VZH-ALixjuakOqM_R-95xeBOO670/s1600/melange-compote1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwIUJNU0yNPnJLfF5Vm0GyXKqfgrJJO3EO0uNIM69X4mkD4snfAYRG07xRFnYF43r3p0-5bto4d3_bRzQF2oeaBaQPi4gW6bLcPxCCvXbGPiQOAC5VZH-ALixjuakOqM_R-95xeBOO670/s1600/melange-compote1.jpg" /></a></div>
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Laissez mijoter à petits bouillons 15 minutes sans couvrir</div>
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Remuez de temps en temps !</div>
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La compote est prête lorsque la rhubarbe est bien tendre.</div>
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.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwHaHkbHsjdDftAm_2QVQgzYEI0CcdjL86t5SMux8_FqwklnJRZn7pl2TE_qDjlg3g7FR3xAt9QqKEtPyO97zR_wfUYzMBHjpVED_ogYPVqKW5iJRNdR9HenwVF8LjASvwg1T-eXgZL14/s1600/melangecompote-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwHaHkbHsjdDftAm_2QVQgzYEI0CcdjL86t5SMux8_FqwklnJRZn7pl2TE_qDjlg3g7FR3xAt9QqKEtPyO97zR_wfUYzMBHjpVED_ogYPVqKW5iJRNdR9HenwVF8LjASvwg1T-eXgZL14/s1600/melangecompote-2.jpg" /></a></div>
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Versez dans vos pots et laissez refroidir avant de réfrigérer ou de congeler !</div>
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</script>PPoppyhttp://www.blogger.com/profile/17915333228601202743noreply@blogger.com11tag:blogger.com,1999:blog-6488837222038958574.post-26483158073867814382012-05-07T08:19:00.002-07:002012-05-08T09:58:14.639-07:00Concours Duo [News] et Mise à l'honneur<div style="text-align: center;">
Bonjour à tous et à toutes !</div>
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Je reviens avec quelques nouvelles, vous avez l'air d'être stressé par le temps <a href="http://poppycuisine.blogspot.com/2012/04/pp-poppys-concours-duo.html" target="_blank">du concours</a>. </div>
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Je vais donc vous donner plus de temps pour vous laisser y réfléchir !</div>
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Le concours sera jusqu'au <b>25 juin</b> ! </div>
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Avec une telle deadline, j'espere que vous trouverez le temps de participer :)</div>
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<a href="http://mellevermo.canalblog.com/archives/2012/05/04/22363599.html" target="_blank">Sabine</a> (Mlle Vermo) a déjà beaucoup travaillé sur le concours, </div>
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j'espère que vous ferez un petit tour sur <a href="http://mellevermo.canalblog.com/archives/2012/05/04/22363599.html" target="_blank">son blog</a> pour voir sa façon de voir le thème !</div>
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<span class="Apple-style-span" style="background-color: #990000; color: white;"> Mes raisons </span> le temps passe à une vitesse folle et je n'ai le temps de rien faire pour le blog en ce moment. J'espere rentrer en France début juillet, ce qui me permettra d'avoir les mêmes ingrédients que vous et une famille entière pour le jury gustatif :) La préparation du colis français sur place, ainsi que l'américain posté de France (ramené en soute dans l'avion !) C'est-y pas parfait ?<br />
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Une mise à l'honneur en plus en ce lundi, un peu en retard, soit :)</div>
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Pendant que je travaillais sur lettre de motivation, portfolio etc... </div>
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(et oui je peux travailler aux USA maintenant !) </div>
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<a href="http://home-cooking.over-blog.com/" target="_blank">Homecooking</a> a réalisé un riz au lait parfumé aux fleurs d'acacia </div>
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à partir de l<a href="http://poppycuisine.blogspot.com/2011/12/riz-au-lait-vanille-et-sa-gelee-de.html" target="_blank">a recette de mon blog</a> !</div>
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