![\"thumbnail_IMG_0728\"](\"https:\/\/i0.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2020\/11\/thumbnail_IMG_0728.jpg?w=566&h=755&ssl=1\" "\\"thumbnail_IMG_0728\\"")
<\/a> <\/div> <\/div> <\/div> <\/div>\nD\u00e9posez la couronne ainsi form\u00e9e sur le plan de travail farin\u00e9, et abaissez l\u00e0 \u00e0 l’aide de la paume de votre main en partant de l’int\u00e9rieur de la couronne vers l’ext\u00e9rieur. Il faut obtenir une largeur de pate d’environ 10 cms tout autour de la couronne. Si l’ouverture au centre n’est pas suffisamment grande, vous pouvez rabattre la pate \u00e0 ce niveau l\u00e0 (ce que j’ai fait).<\/p>\n
![\"\"](\"https:\/\/i1.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2020\/11\/thumbnail_IMG_0729.jpg?resize=768%2C1024&ssl=1\")
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Abaissez de la m\u00eame fa\u00e7on les 3 autres p\u00e2tons, que vous r\u00e9servez.<\/p>\n
R\u00e9cup\u00e9rez ensuite la premi\u00e8re p\u00e2te, disposer le couvercle de Mont d’Or au centre (afin d’aider au dressage), puis \u00e9talez du pesto par dessus (1\/3 du pot environ).<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2020\/11\/thumbnail_IMG_0730.jpg?resize=768%2C1024&ssl=1\")
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Disposez la deuxi\u00e8me p\u00e2te par dessus le pesto, et \u00e9talez de nouveau sur celle-ci 1\/3 du pot de pesto. Recommencez l’op\u00e9ration encore une fois avec la troisi\u00e8me p\u00e2te et le reste de pesto. Finissez par disposer la quatri\u00e8me p\u00e2te (qui n’est donc pas recouverte de pesto).<\/p>\n
Ensuite, \u00e0 l’aide d’un couteau, couper la pate en 8 parts \u00e9gales (de l’int\u00e9rieur contre la boite \u00e0 fromage, jusqu’\u00e0 l’ext\u00e9rieur). Coupez ensuite chaque part<\/strong><\/em> en 2 (pour en obtenir 16 au final), mais en commen\u00e7ant cette fois \u00e0 1 cm de la boite, jusqu’au bord externe.<\/p>\nSur chacun des 1\/8emes de la brioche<\/strong> <\/em>(d\u00e9coup\u00e9 en son centre en deux morceaux), enroulez 2 fois la part de droite avec la main droite vers la droite, et la part de gauche 2 fois avec la main gauche vers la gauche. Recommencez avec les 7 autres huiti\u00e8mes qui ont \u00e9t\u00e9 divis\u00e9s en 2. Joignez ensuite avec vos doigts les deux bouts de chacun des 1\/8emes.<\/p>\n![\"\"](\"https:\/\/i1.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2020\/11\/thumbnail_IMG_0731.jpg?resize=768%2C1024&ssl=1\")
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Laissez ensuite reposer pendant 1h30 \u00e0 temp\u00e9rature ambiante.<\/p>\n
Battez un \u0153uf et un peu de lait, et badigeonnez la brioche \u00e0 l’aide d’un pinceau. Disposez quelques graines de courge.<\/p>\n
Faites cuire pendant une trentaine de minutes \u00e0 170\u00b0C, jusqu’\u00e0 ce que la brioche soit bien dor\u00e9e. Pour la cuisson, il vous faut laisser le couvercle en place.<\/p>\n
Une fois la brioche cuite, sortez-la du four, et laissez refroidir avant d’\u00f4ter d\u00e9licatement le couvercle. Si jamais cela vous semble trop risqu\u00e9, vous pouvez le laisser en place, et vous viendrez ensuite disposez le Mont d’or par dessus.<\/p>\n
Placez ensuite le Mont d’or au four \u00e0 180\u00b0c pendant environ 20\/25 minutes, jusqu’\u00e0 ce qu’il soit bien fondu. Otez la croute du dessus du fromage, placez le au centre de la brioche, et d\u00e9gustez!<\/p>\n
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![\"\"](\"https:\/\/i1.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2020\/11\/brioche3.jpg?resize=1024%2C683&ssl=1\")
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La brioche est \u00e0 pr\u00e9parer la veille, elle reposera en effet toute la nuit au frigo, ce qui facilitera sa manipulation. Je vous conseille ensuite de r\u00e9cup\u00e9rer la p\u00e2te le lendemain, au moins trois heures avant la d\u00e9gustation, le temps de la fa\u00e7onner, de la laisser reposer pour la deuxi\u00e8me pousse, et de la cuire. […]<\/p>\n","protected":false},"author":1,"featured_media":2943,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[46],"tags":[],"jetpack_featured_media_url":"https:\/\/i2.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2020\/11\/brioche2-scaled.jpg?fit=2560%2C1884&ssl=1","jetpack_publicize_connections":[],"yoast_head":"\n
Mont d'or & brioche au pesto en \u00e9toile - Mint et menthe<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mintetmenthe.com\/index.php\/2020\/11\/10\/mont-dor-brioche-au-pesto-en-etoile\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mont d'or & brioche au pesto en \u00e9toile - Mint et menthe\" \/>\n<meta property=\"og:description\" content=\"La brioche est \u00e0 pr\u00e9parer la veille, elle reposera en effet toute la nuit au frigo, ce qui facilitera sa manipulation. Je vous conseille ensuite de r\u00e9cup\u00e9rer la p\u00e2te le lendemain, au moins trois heures avant la d\u00e9gustation, le temps de la fa\u00e7onner, de la laisser reposer pour la deuxi\u00e8me pousse, et de la cuire. 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INGR\u00c9DIENTS: 120 g de levain tout point ou 15g de levure fraiche 400 g de farine semi compl\u00e8te 6 g de sel 130 g de lait ti\u00e8de 60 g de sucre roux\u2026","rel":"","context":"Dans "Boulange"","img":{"alt_text":"","src":"https:\/\/i2.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2020\/04\/brioche-1-scaled.jpg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":3089,"url":"https:\/\/mintetmenthe.com\/index.php\/2020\/12\/09\/brioche-a-la-confiture-de-fraise\/","url_meta":{"origin":2920,"position":2},"title":"Brioche \u00e0 la confiture de fraise","date":"9 d\u00e9cembre 2020","format":false,"excerpt":"Ingr\u00e9dients: 400g de farine 160mL de lait 2 \u0153ufs 65g de sucre 65g de beurre 16g de levure fra\u00eeche 1 cc de sel Un pot de confiture \u00e0 la fraise sucre grain Cette recette va vous permettre de r\u00e9aliser 2 brioches de la taille de celle que vous voyez sur\u2026","rel":"","context":"Dans "Boulange"","img":{"alt_text":"","src":"https:\/\/i2.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2020\/12\/FF37EE02-5C33-4DA1-9F00-DB5C1F1312B0-scaled.jpeg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":3021,"url":"https:\/\/mintetmenthe.com\/index.php\/2020\/12\/02\/brioche-avec-un-coeur-de-ganache-au-chocolat\/","url_meta":{"origin":2920,"position":3},"title":"Brioche avec un c\u0153ur de ganache au chocolat","date":"2 d\u00e9cembre 2020","format":false,"excerpt":"Ingr\u00e9dients: 400g de farine 160mL de lait 2 \u0153ufs 65g de sucre 65g de beurre 16g de levure fra\u00eeche 1 cc de sel 150g de chocolat noir ou au lait selon vos gouts 90g de cr\u00e8me fraiche liquide Commencer par pr\u00e9parer la ganache au chocolat. Pour ce faire, hacher le\u2026","rel":"","context":"Dans "Boulange"","img":{"alt_text":"","src":"https:\/\/i2.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2020\/12\/brioche-chocolat2-scaled.jpg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":3403,"url":"https:\/\/mintetmenthe.com\/index.php\/2021\/04\/07\/brioche-aux-petits-oeufs-de-paques\/","url_meta":{"origin":2920,"position":4},"title":"Brioche aux petits \u0153ufs de P\u00e2ques","date":"7 avril 2021","format":false,"excerpt":"Ingr\u00e9dients: 400g de farine 160mL de lait 2 \u0153ufs 65g de sucre 65g de beurre 16g de levure fra\u00eeche 1 cc de sel 12 petits \u0153ufs de P\u00e2ques Dans le bol d\u2019un robot, battre les \u0153ufs, le lait, le sucre et le sel puis verser la farine et la levure.\u2026","rel":"","context":"Dans "Boulange"","img":{"alt_text":"","src":"https:\/\/i1.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2021\/04\/IMG_0148-scaled.jpg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2021,"url":"https:\/\/mintetmenthe.com\/index.php\/2020\/10\/10\/brioches-roulees-a-la-creme-de-marron\/","url_meta":{"origin":2920,"position":5},"title":"Brioches roul\u00e9es \u00e0 la cr\u00e8me de marron","date":"10 octobre 2020","format":false,"excerpt":"Ingr\u00e9dients pour une douzaine de petites brioches: 500g de farine type 45 65g de sucre 6g de sel 1 \u0153uf 20 g de levure fra\u00eeche de boulanger 220g de lait 80g de beurre 1cc de poudre de vanille 300g de creme de marron Pr\u00e9paration de la p\u00e2te:\u00a0 Dans le bol\u2026","rel":"","context":"Dans "Boulange"","img":{"alt_text":"","src":"https:\/\/i2.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2020\/10\/FD7EC284-EE7D-4EEC-9120-47B1757645CB-scaled.jpeg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/mintetmenthe.com\/index.php\/wp-json\/wp\/v2\/posts\/2920"}],"collection":[{"href":"https:\/\/mintetmenthe.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mintetmenthe.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mintetmenthe.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mintetmenthe.com\/index.php\/wp-json\/wp\/v2\/comments?post=2920"}],"version-history":[{"count":9,"href":"https:\/\/mintetmenthe.com\/index.php\/wp-json\/wp\/v2\/posts\/2920\/revisions"}],"predecessor-version":[{"id":2957,"href":"https:\/\/mintetmenthe.com\/index.php\/wp-json\/wp\/v2\/posts\/2920\/revisions\/2957"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mintetmenthe.com\/index.php\/wp-json\/wp\/v2\/media\/2943"}],"wp:attachment":[{"href":"https:\/\/mintetmenthe.com\/index.php\/wp-json\/wp\/v2\/media?parent=2920"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mintetmenthe.com\/index.php\/wp-json\/wp\/v2\/categories?post=2920"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mintetmenthe.com\/index.php\/wp-json\/wp\/v2\/tags?post=2920"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"thumbnail_IMG_0727\"](\"https:\/\/i0.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2020\/11\/thumbnail_IMG_0727.jpg?w=566&h=755&ssl=1\" "\\"thumbnail_IMG_0727\\"")
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