{"id":10677,"date":"2021-02-10T08:43:17","date_gmt":"2021-02-10T08:43:17","guid":{"rendered":"http:\/\/bamixbe.wwwnl1-tr100.supercp.com\/?p=10677"},"modified":"2021-02-10T08:43:31","modified_gmt":"2021-02-10T08:43:31","slug":"entremet-framboise-chocolat","status":"publish","type":"post","link":"https:\/\/bamix.be\/fr\/entremet-framboise-chocolat\/","title":{"rendered":"Entremet framboise & chocolat"},"content":{"rendered":"

[vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column][vc_row_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Ingr\u00e9dients<\/h2>\n

Pour 1 entremets en forme de coeur<\/em><\/strong><\/p>\n

Pour le coulis de framboise<\/h3>\n

\u00bb <\/span>120g de pur\u00e9e de framboise
\n\u00bb <\/span>60 g de framboise fra\u00eeches
\n\u00bb <\/span>20 g de sucre inverti
\n\u00bb <\/span>4 g de pectine NH
\n\u00bb <\/span>20 g de sucre semoule<\/p>\n

Pour la p\u00e2te sabl\u00e9e chocolat<\/strong><\/h3>\n

\u00bb <\/span>90 g de sucre glace
\n\u00bb <\/span>25 g de cacao en pudre non sucr\u00e9
\n\u00bb <\/span>120 g de beurre pommade
\n\u00bb <\/span>2 g de sel
\n\u00bb <\/span>30 g d’amandes en poudre
\n\u00bb <\/span>1 \u0153uf
\n\u00bb <\/span>210 g de farine type 55<\/p>\n

Pour la mousse framboise<\/strong><\/h3>\n

\u00bb <\/span>175 g de pur\u00e9e de framboise
\n\u00bb <\/span>6 g de g\u00e9latine 200 bloom
\n\u00bb <\/span>52 g de sucre en poudre
\n\u00bb <\/span>26 g de blancs d’\u0153ufs
\n\u00bb <\/span>12 g d’eau
\n\u00bb <\/span>150 g de cr\u00e8me mont\u00e9e \u00e0 35%<\/p>\n

Pour le gla\u00e7age miroir<\/strong><\/h3>\n

\u00bb <\/span>12 g de g\u00e9latine en feuilles
\n\u00bb <\/span>200 g de sucre fin
\n\u00bb <\/span>200 g de glucose liquid
\n\u00bb <\/span>110 g d’eau
\n\u00bb <\/span>135 g de lait concentr\u00e9 sucr\u00e9
\n\u00bb <\/span>200 g de chocolat blanc
\n\u00bb <\/span>1 pointe de colorant en poudre rouge<\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]\"\"[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=\u00a0\u00bbstretch_row\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1508148797934{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;background-color: #f2f2f2 !important;}\u00a0\u00bb][vc_column][vc_row_inner gap=\u00a0\u00bb20″][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb10700″ img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Pr\u00e9paration<\/h2>\n

Pour le coulis de framboise<\/strong><\/h3>\n
    \n
  1. Chauffez la pur\u00e9e, les framboises avec le sucre inverti \u00e0 40\u00b0C<\/li>\n
  2. Ajoutez le m\u00e9lange pectine NH et sucre semoule.<\/li>\n
  3. Portez \u00e0 \u00e9bullition pendant environ 1 min.<\/li>\n
  4. Versez dans le moule insert et r\u00e9servez au cong\u00e9lateur 2 H.<\/li>\n<\/ol>\n

    Pour la p\u00e2te sabl\u00e9e chocolat<\/strong><\/h3>\n
      \n
    1. Tamisez le sucre glace avec le cacao.<\/li>\n
    2. Dans un saladier, versez le beurre pommade, le sucre glace, le cacao, le sel et la poudre d\u2019amandes. M\u00e9langez \u00e0 l\u2019aide d\u2019une spatule. Ajoutez l’\u0153uf et continuez. Ajoutez la farine et p\u00e9trissez jusqu\u2019\u00e0 ce qu\u2019elle soit amalgam\u00e9e, pas plus.<\/li>\n
    3. Filmez la p\u00e2te en aplatissant avec la paume de la main et r\u00e9servez 1h au frigo.<\/li>\n
    4. Farinez le plan de travail et \u00e9talez la p\u00e2te. Coupez la base de votre entremet c\u0153ur avec l\u2019emporte pi\u00e8ce de votre moule 3D c\u0153ur (marque Silikomart).<\/li>\n
    5. R\u00e9servez le reste de p\u00e2te pour une autre utilisation (vous pouvez la congeler).<\/li>\n
    6. Enfournez 15 min dans un four pr\u00e9chauff\u00e9 \u00e0 170\u00b0C. Laissez refroidir.<\/li>\n<\/ol>\n

      Pour la mousse framboise<\/strong><\/h3>\n
        \n
      1. Faites chauffer la pur\u00e9e de framboise et ajoutez la g\u00e9latine r\u00e9hydrat\u00e9e. Laissez refroidir \u00e0 temp\u00e9rature ambiante.<\/li>\n
      2. R\u00e9alisez une meringue italienne avec les blancs d\u2019oeufs, le sucre en poudre et l\u2019eau.<\/li>\n
      3. Montez la cr\u00e8me au batteur. M\u00e9langez \u00e0 la maryse la meringue et la cr\u00e8me mont\u00e9e. Ajoutez ensuite d\u00e9licatement la pur\u00e9e de framboises et homog\u00e9n\u00e9iser doucement avec un fouet.<\/li>\n
      4. Mettez dans une poche et commencez le montage.<\/li>\n
      5. Dans le moule 3D c\u0153ur et \u00e0 l\u2019aide d\u2019une poche \u00e0 douille, r\u00e9partissez la moiti\u00e9 de la mousse framboise en une bonne couche. Placez ensuite votre insert au coulis de framboise.<\/li>\n
      6. Recouvrez avec le reste de la mousse et uniformisez.<\/li>\n
      7. Terminez avec le sabl\u00e9 cacao et placez au cong\u00e9lateur 4 h minimum.<\/li>\n<\/ol>\n

        Pour le gla\u00e7age miroir<\/strong><\/h3>\n
          \n
        1. R\u00e9hydratez la g\u00e9latine dans un grand bol d\u2019eau froide.<\/li>\n
        2. Versez le chocolat blanc et le lait concentr\u00e9 sucr\u00e9 dans un r\u00e9cipient haut et fin. Ajoutez une pointe de colorant de votre choix.<\/li>\n
        3. Dans un po\u00ealon, faites chauffer ensemble l\u2019eau, le sucre et le glucose jusqu\u2019\u00e0 103\u00b0C. V\u00e9rifiez bien la temp\u00e9rature \u00e0 l\u2019aide d\u2019un thermom\u00e8tre, c\u2019est important!<\/li>\n
        4. Essorez la g\u00e9latine et versez-la sur le m\u00e9lange chocolat \u2013 lait concentr\u00e9. Versez le sirop de sucre et mixez au mixeur plongeant bamix pour fluidifier le m\u00e9lange pendant 2 min. Gardez la lame du mixeur bien au fond du r\u00e9cipient pour \u00e9viter d\u2019incorporer de l\u2019air.<\/li>\n
        5. Filmez le gla\u00e7age au contact avec du film alimentaire et laissez-le refroidir sur votre plan de travail. Le gla\u00e7age est pr\u00eat \u00e0 \u00eatre utilis\u00e9 lorsqu\u2019il est \u00e0 35\u00b0C. . Le gla\u00e7age miroir se conserve 10 jours au frigo ou plusieurs mois au cong\u00e9lateur.<\/li>\n
        6. S\u2019il est congel\u00e9, sortez-le du cong\u00e9lateur la veille. Pour le r\u00e9chauffer, proc\u00e9dez 30 secondes par 30 secondes au micro-ondes.<\/li>\n
        7. Mixez-le \u00e0 nouveau 2 min. Il doit \u00eatre bien fluide. S\u2019il vous semble trop \u00e9pais, v\u00e9rifiez la temp\u00e9rature et mixez-le quelques minutes de plus.<\/li>\n
        8. Sortez votre entremet framboise du cong\u00e9lateur, placez-le sur une grille et versez une bonne couche de gla\u00e7age miroir.<\/li>\n
        9. Laissez figer et placez votre g\u00e2teau sur un plat de service. Placez au frigo jusqu\u2019\u00e0 la d\u00e9gustation.<\/li>\n<\/ol>\n

          [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb3″ style=\u00a0\u00bbload-more\u00a0\u00bb items_per_page=\u00a0\u00bb3″ item=\u00a0\u00bb388″ initial_loading_animation=\u00a0\u00bbnone\u00a0\u00bb btn_title=\u00a0\u00bbLaad meer\u00a0\u00bb btn_color=\u00a0\u00bbpink\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1612946171435-59baf473-cb57-9″ taxonomies=\u00a0\u00bb14″][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

          [vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column][vc_row_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text] Ingr\u00e9dients Pour 1 entremets en forme… Continue Reading<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":10697,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[46],"tags":[],"yoast_head":"\nBamix - Snacks et bonbons - Bamix<\/title>\n<meta name=\"description\" content=\"Maak met bamix de beste Entremet framboise & chocolat\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bamix.be\/fr\/entremet-framboise-chocolat\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bamix - 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