{"id":3502,"date":"2021-11-26T22:56:55","date_gmt":"2021-11-26T21:56:55","guid":{"rendered":"https:\/\/mintetmenthe.com\/?p=3502"},"modified":"2021-12-28T14:42:22","modified_gmt":"2021-12-28T13:42:22","slug":"entremet-dautomne-chocolat-dulcey-vanille-et-noisette","status":"publish","type":"post","link":"https:\/\/mintetmenthe.com\/index.php\/2021\/11\/26\/entremet-dautomne-chocolat-dulcey-vanille-et-noisette\/","title":{"rendered":"Entremet d&#8217;automne: chocolat dulcey, vanille et noisette"},"content":{"rendered":"<p><strong>Pour un entremet de 12 personnes:<\/strong><\/p>\n<p><strong>Biscuit joconde:<\/strong><\/p>\n<ul>\n<li>225g d&#8217;oeufs<\/li>\n<li>190g de poudre de noisette<\/li>\n<li>190g de sucre glace<\/li>\n<li>45g de farine<\/li>\n<li>30g de beurre<\/li>\n<li>135g de blancs d&#8217;oeufs<\/li>\n<li>45g de sucre<\/li>\n<\/ul>\n<p><strong>Croustillant chocolat pralin\u00e9:<\/strong><\/p>\n<ul>\n<li>150g de chocolat pralin\u00e9 (Nestl\u00e9 par exemple)<\/li>\n<li>100g de pralin<\/li>\n<li>100g de chocolat dulcey<\/li>\n<li>80g de gavottes \u00e9miett\u00e9es<\/li>\n<\/ul>\n<p><strong>Mousse dulcey:<\/strong><\/p>\n<ul>\n<li>500g de chocolat dulcey<\/li>\n<li>260g de lait<\/li>\n<li>540g de cr\u00e8me fleurette bien froide<\/li>\n<li>6 feuilles de g\u00e9latine (marque standard)<\/li>\n<\/ul>\n<p><strong>Feuilles chocolat blanc et \u00e9clats de noisettes:<\/strong><\/p>\n<ul>\n<li>100g de chocolat blanc<\/li>\n<li>1 poign\u00e9e de noisettes<\/li>\n<\/ul>\n<p><strong>Mousse vanille:<\/strong><\/p>\n<ul>\n<li>72g de jaunes d&#8217;oeuf<\/li>\n<li>72g de sucre complet<\/li>\n<li>240g de lait<\/li>\n<li>44g + 720g de cr\u00e8me fleurette bien froide<\/li>\n<li>1 gousse de vanille<\/li>\n<li>240g de lait<\/li>\n<\/ul>\n<p><strong>Gla\u00e7age au chocolat blanc:\u00a0<\/strong><\/p>\n<ul>\n<li>300g de sucre<\/li>\n<li>300g de glucose<\/li>\n<li>200g de cr\u00e8me fleurette<\/li>\n<li>300g de chocolat blanc<\/li>\n<li>150g d&#8217;eau<\/li>\n<li>9 feuilles de g\u00e9latine<\/li>\n<\/ul>\n<p>La recette ci-dessous est faite pour un montage \u00e0 l&#8217;endroit.<\/p>\n<p><!--more--><\/p>\n<p><strong>Biscuit joconde:\u00a0<\/strong><\/p>\n<p>Pr\u00e9chauffer le four \u00e0 200\u00b0C (chaleur tournante).<\/p>\n<p>Faire fondre le beurre et le laisser refroidir.<\/p>\n<p>Placer la poudre de noisette, le sucre glace et les \u0153ufs dans un bol et fouetter le m\u00e9lange jusqu\u2019\u00e0 ce qu\u2019il soit uniforme.<br \/>\nMonter les blancs, le sel et le sucre en neige jusqu&#8217;\u00e0 avoir une texture de mousse \u00e0 raser, non compacte.<\/p>\n<p>Pr\u00e9lever un tiers des blancs mont\u00e9s et les m\u00e9langer au premier appareil. Incorporer d\u00e9licatement le second et le troisi\u00e8me tiers des blancs, en soulevant la pr\u00e9paration.<\/p>\n<p>Ajouter la farine tamis\u00e9e puis le beurre fondu froid.<\/p>\n<p>Verser dans un cercle \u00e0 p\u00e2tisserie de 24 cms ou un carr\u00e9 de 24 cms de c\u00f4t\u00e9, pos\u00e9 sur une plaque de cuisson recouverte d&#8217;un papier sulfuris\u00e9.<\/p>\n<p>Enfourner pour une quinzaine de minutes jusqu\u2019\u00e0 obtention d&#8217;une coloration dor\u00e9e puis r\u00e9server sur grille.<\/p>\n<p><strong>Croustillant chocolat pralin\u00e9:<\/strong><\/p>\n<p>Fondre au bain-marie les deux chocolats, ajouter les brisures de gavotte et le pralin, puis \u00e9taler cette pr\u00e9paration de fa\u00e7on uniforme sur le biscuit joconde. R\u00e9server au frais le temps de r\u00e9aliser le reste de la recette.<\/p>\n<p><strong>Mousse vanille:<\/strong><\/p>\n<p>Mettre la g\u00e9latine \u00e0 tremper dans un bol d&#8217;eau froide.<\/p>\n<p>Pr\u00e9parer une cr\u00e8me anglaise en portant \u00e0 \u00e9bullition le lait, les 44g de cr\u00e8me et la gousse de vanille pr\u00e9alablement gratt\u00e9e.<\/p>\n<p>Fouetter les jaunes avec le sucre.<\/p>\n<p>Verser le lait chaud sur les \u0153ufs, m\u00e9langer puis faire \u00e0 nouveau cuire le tout \u00e0 83\u00b0C ou jusqu&#8217;\u00e0 ce que la cr\u00e8me doit nappe la cuill\u00e8re.<\/p>\n<p>Retirer du feu, ajouter la g\u00e9latine pr\u00e9alablement \u00e9goutt\u00e9e puis m\u00e9langer.<\/p>\n<p>Laisser refroidir jusqu\u2019\u00e0 environ 25\u00b0C en m\u00e9langeant r\u00e9guli\u00e8rement.<\/p>\n<p>Pendant ce temps, monter en chantilly la cr\u00e8me fleurette restante. Ajouter la cr\u00e8me mont\u00e9e \u00e0 la cr\u00e8me anglaise en m\u00e9langeant doucement \u00e0 l\u2019aide d\u2019une maryse.<\/p>\n<p>Placer un cercle \u00e0 p\u00e2tisserie de 26 cms ou un carr\u00e9 de 26 cms de c\u00f4t\u00e9 sur une plaque de cuisson recouverte d&#8217;un papier sulfuris\u00e9, avec une bande de rhodo\u00efd \u00e0 l&#8217;int\u00e9rieur. D\u00e9poser le biscuit joconde recouvert du croustillant chocolat pralin\u00e9 (le croustillant vers vous).<\/p>\n<p>Verser la mousse \u00e0 la vanille. Laisser prendre au cong\u00e9lateur le temps de la pr\u00e9paration suivante.<\/p>\n<p>Feuilles de chocolat blanc:<\/p>\n<p>Temp\u00e9rer le chocolat blanc en proc\u00e9dant ainsi:\u00a0chauffer au bain marie \u00e0 40 &#8211; 45\u00b0C, abaisser la temp\u00e9rature \u00e0 25 &#8211; 26\u00b0C, puis la faire\u00a0remonter \u00e0 29 &#8211; 30\u00b0C. Verser le chocolat sur une feuille de papier guitare pour obtenir une couche fine et parsemer des noisettes concass\u00e9es.<\/p>\n<p>Laisser prendre au r\u00e9frig\u00e9rateur.<\/p>\n<p><strong>Mousse dulcey:<\/strong><\/p>\n<p>Mettre la g\u00e9latine \u00e0 tremper dans un bol d&#8217;eau froide.<\/p>\n<p>Faire fondre le chocolat au bain-marie. Une fois fondu, ajouter la g\u00e9latine en m\u00e9langeant bien.<\/p>\n<p>Monter la cr\u00e8me en chantilly.<\/p>\n<p>Une fois le chocolat refroidi vers 25\u00b0, l&#8217;ajouter d\u00e9licatement \u00e0 la chantilly.<\/p>\n<p>R\u00e9cup\u00e9rer l\u2019entremet et repartir des bouts de feuille de chocolat blanc, avant de verser la mousse dulcey sur la mousse \u00e0 la vanille.<\/p>\n<p>Laisser prendre l&#8217;entremet au cong\u00e9lateur jusqu&#8217;\u00e0 ce qu&#8217;il soit parfaitement congel\u00e9 (environ 2H).<\/p>\n<p><strong>Gla\u00e7age au chocolat blanc:<\/strong><\/p>\n<p>Mettre la g\u00e9latine \u00e0 tremper dans un grand bol d\u2019eau froide.<\/p>\n<p>Verser l\u2019eau, le sucre et le glucose dans une casserole et portez \u00e0 \u00e9bullition.<\/p>\n<p>Dans un bol, verser la cr\u00e8me, le chocolat blanc et la g\u00e9latine pr\u00e9alablement \u00e9goutt\u00e9e.<\/p>\n<p>Verser le sirop de sucre et glucose par dessus.<\/p>\n<p>Mixer \u00e0 l\u2019aide d\u2019un mixeur plongeant en \u00e9vitant d\u2019incorporer de l\u2019air.<\/p>\n<p>Attendre que le gla\u00e7age atteigne une temp\u00e9rature entre 30\u00b0C et 35\u00b0C avant de le verser uniform\u00e9ment sur l&#8217;entremet.<\/p>\n<p>Une fois glac\u00e9, il est possible de replacer l&#8217;entremet au cong\u00e9lateur, ou le laisser d\u00e9congeler au r\u00e9frig\u00e9rateur.<\/p>\n<p><img data-attachment-id=\"3504\" data-permalink=\"https:\/\/mintetmenthe.com\/index.php\/2021\/11\/26\/entremet-dautomne-chocolat-dulcey-vanille-et-noisette\/img_0434\/\" data-orig-file=\"https:\/\/i0.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2021\/11\/IMG_0434-scaled.jpg?fit=2560%2C1706&amp;ssl=1\" data-orig-size=\"2560,1706\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 700D&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1635534142&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;60&quot;,&quot;iso&quot;:&quot;320&quot;,&quot;shutter_speed&quot;:&quot;0.01&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"IMG_0434\" data-image-description=\"\" data-medium-file=\"https:\/\/i0.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2021\/11\/IMG_0434-scaled.jpg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2021\/11\/IMG_0434-scaled.jpg?fit=1024%2C683&amp;ssl=1\" loading=\"lazy\" class=\"size-large wp-image-3504 aligncenter\" src=\"https:\/\/i2.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2021\/11\/IMG_0434.jpg?resize=1024%2C683&#038;ssl=1\" alt=\"\" width=\"1024\" height=\"683\" srcset=\"https:\/\/i0.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2021\/11\/IMG_0434-scaled.jpg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2021\/11\/IMG_0434-scaled.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2021\/11\/IMG_0434-scaled.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2021\/11\/IMG_0434-scaled.jpg?resize=1536%2C1024&amp;ssl=1 1536w, https:\/\/i0.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2021\/11\/IMG_0434-scaled.jpg?resize=2048%2C1365&amp;ssl=1 2048w, https:\/\/i0.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2021\/11\/IMG_0434-scaled.jpg?resize=735%2C490&amp;ssl=1 735w, https:\/\/i0.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2021\/11\/IMG_0434-scaled.jpg?w=2280&amp;ssl=1 2280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" data-recalc-dims=\"1\" \/><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour un entremet de 12 personnes: Biscuit joconde: 225g d&#8217;oeufs 190g de poudre de noisette 190g de sucre glace 45g de farine 30g de beurre 135g de blancs d&#8217;oeufs 45g de sucre Croustillant chocolat pralin\u00e9: 150g de chocolat pralin\u00e9 (Nestl\u00e9 par exemple) 100g de pralin 100g de chocolat dulcey 80g de gavottes \u00e9miett\u00e9es Mousse dulcey: [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3505,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[45],"tags":[],"jetpack_featured_media_url":"https:\/\/i1.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2021\/11\/IMG_0429-scaled.jpg?fit=2560%2C1706&ssl=1","jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v15.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Entremet d&#039;automne: chocolat dulcey, vanille et noisette - 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\/2021\/11\/26\/entremet-dautomne-chocolat-dulcey-vanille-et-noisette\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Entremet d&#039;automne: chocolat dulcey, vanille et noisette - Mint et menthe\" \/>\n<meta property=\"og:description\" content=\"Pour un entremet de 12 personnes: Biscuit joconde: 225g d&#8217;oeufs 190g de poudre de noisette 190g de sucre glace 45g de farine 30g de beurre 135g de blancs d&#8217;oeufs 45g de sucre Croustillant chocolat pralin\u00e9: 150g de chocolat pralin\u00e9 (Nestl\u00e9 par exemple) 100g de pralin 100g de chocolat dulcey 80g de gavottes \u00e9miett\u00e9es Mousse dulcey: [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/mintetmenthe.com\/index.php\/2021\/11\/26\/entremet-dautomne-chocolat-dulcey-vanille-et-noisette\/\" \/>\n<meta property=\"og:site_name\" content=\"Mint et menthe\" \/>\n<meta property=\"article:published_time\" content=\"2021-11-26T21:56:55+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-12-28T13:42:22+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i1.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2021\/11\/IMG_0429-scaled.jpg?fit=2560%2C1706&#038;ssl=1\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1706\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture est.\">\n\t<meta name=\"twitter:data1\" content=\"3 minutes\">\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/mintetmenthe.com\/#website\",\"url\":\"https:\/\/mintetmenthe.com\/\",\"name\":\"Mint et menthe\",\"description\":\"Cuisine, d\\u00e9coration, DIY\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/mintetmenthe.com\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/mintetmenthe.com\/index.php\/2021\/11\/26\/entremet-dautomne-chocolat-dulcey-vanille-et-noisette\/#primaryimage\",\"inLanguage\":\"fr-FR\",\"url\":\"https:\/\/i1.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2021\/11\/IMG_0429-scaled.jpg?fit=2560%2C1706&ssl=1\",\"width\":2560,\"height\":1706},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/mintetmenthe.com\/index.php\/2021\/11\/26\/entremet-dautomne-chocolat-dulcey-vanille-et-noisette\/#webpage\",\"url\":\"https:\/\/mintetmenthe.com\/index.php\/2021\/11\/26\/entremet-dautomne-chocolat-dulcey-vanille-et-noisette\/\",\"name\":\"Entremet d'automne: chocolat dulcey, vanille et noisette - 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Ajouter ensuite les flocons d'avoine,\u2026","rel":"","context":"Dans &quot;Biscuit&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2017\/01\/biscuits_flocons.jpg?fit=1200%2C906&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1132,"url":"https:\/\/mintetmenthe.com\/index.php\/2016\/02\/14\/entremet-caramel-vanille-ananas-et-dacquoise-a-la-noisette\/","url_meta":{"origin":3502,"position":2},"title":"Entremet caramel, vanille, ananas et dacquoise \u00e0 la noisette","date":"14 f\u00e9vrier 2016","format":false,"excerpt":"Pour un bavarois de 26 cms: Pour la dacquoise \u00e0 la noisette (selon la recette de Edda) 2 blancs d'oeuf (60 \u00e0 70 g) 60 g de poudre de noisettes. 50 g de sucre glace 20 g de sucre semoule Cr\u00e8me bavaroise au caramel: 160 g de sucre en poudre\u2026","rel":"","context":"Dans &quot;Cuisine&quot;","img":{"alt_text":"","src":"https:\/\/i1.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2016\/02\/entremet_ananas.jpg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":880,"url":"https:\/\/mintetmenthe.com\/index.php\/2014\/12\/10\/buche-de-noel-vanille-mure-framboise-insert-au-lemon-curd-de-citron-vert-biscuit-breton-et-glacage-au-chocolat-blanc\/","url_meta":{"origin":3502,"position":3},"title":"B\u00fbche de No\u00ebl vanille, m\u00fbre, framboise, insert au lemon curd de citron vert, biscuit breton et gla\u00e7age au chocolat blanc","date":"10 d\u00e9cembre 2014","format":false,"excerpt":"Ingr\u00e9dients: Pour la bavaroise \u00e0 la vanille: 1 gousse de vanille 10 cl de lait entier 20 cl de cr\u00e8me liquide 4 jaunes d'oeufs 85 g de sucre 3 feuilles de g\u00e9latine Pour la bavaroise m\u00fbre\/framboise: 30 cl de cr\u00e8me fra\u00eeche liquide 150g de framboises 150g de m\u00fbres 4 feuilles\u2026","rel":"","context":"Dans &quot;Cuisine&quot;","img":{"alt_text":"","src":"https:\/\/i1.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2014\/12\/buche_mure.jpg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":3074,"url":"https:\/\/mintetmenthe.com\/index.php\/2020\/12\/06\/mini-financiers-a-lorange-et-chocolat-noir\/","url_meta":{"origin":3502,"position":4},"title":"Mini financiers \u00e0 l'orange et chocolat noir","date":"6 d\u00e9cembre 2020","format":false,"excerpt":"Ingr\u00e9dients pour 30 mini financiers environ:\u00a0 85g de noisettes en poudre 150 g de sucre glace 50g de farine 3 blancs d'\u0153ufs 150g de beurre 20 gouttes d'huile essentielle d'orange 100g de chocolat noir quelques noisettes le zeste d'une orange Faire fondre le beurre dans une casserole, et le cuire\u2026","rel":"","context":"Dans 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