{"id":535,"date":"2020-06-08T11:41:13","date_gmt":"2020-06-08T09:41:13","guid":{"rendered":"https:\/\/guimard.eu\/?page_id=535"},"modified":"2026-03-14T10:30:49","modified_gmt":"2026-03-14T09:30:49","slug":"pain-au-beurre-martiniquais-moelleux","status":"publish","type":"page","link":"https:\/\/guimard.eu\/index.php\/mes-recettes\/pain-et-pate\/pain-au-beurre-martiniquais-moelleux\/","title":{"rendered":"Pain au beurre martiniquais moelleux"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"814\" data-id=\"1019\" src=\"https:\/\/guimard.eu\/wp-content\/uploads\/2023\/02\/pain-Martiniquais-1024x814.jpg\" alt=\"\" class=\"wp-image-1019\" srcset=\"https:\/\/guimard.eu\/wp-content\/uploads\/2023\/02\/pain-Martiniquais-1024x814.jpg 1024w, https:\/\/guimard.eu\/wp-content\/uploads\/2023\/02\/pain-Martiniquais-300x239.jpg 300w, https:\/\/guimard.eu\/wp-content\/uploads\/2023\/02\/pain-Martiniquais-768x611.jpg 768w, https:\/\/guimard.eu\/wp-content\/uploads\/2023\/02\/pain-Martiniquais-1536x1222.jpg 1536w, https:\/\/guimard.eu\/wp-content\/uploads\/2023\/02\/pain-Martiniquais.jpg 1637w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Pain Martiniquais, pain au beurre<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"812\" height=\"538\" data-id=\"1425\" src=\"https:\/\/guimard.eu\/wp-content\/uploads\/2025\/03\/pain-Martiniquais.jpg\" alt=\"\" class=\"wp-image-1425\" srcset=\"https:\/\/guimard.eu\/wp-content\/uploads\/2025\/03\/pain-Martiniquais.jpg 812w, https:\/\/guimard.eu\/wp-content\/uploads\/2025\/03\/pain-Martiniquais-300x199.jpg 300w, https:\/\/guimard.eu\/wp-content\/uploads\/2025\/03\/pain-Martiniquais-768x509.jpg 768w\" sizes=\"auto, (max-width: 812px) 100vw, 812px\" \/><\/figure>\n<\/figure>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingr\u00e9dients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 kg de farine<\/li>\n\n\n\n<li>150 g de beurre mou<\/li>\n\n\n\n<li>25 g de sucre<\/li>\n\n\n\n<li>1\/2 l de lait<\/li>\n\n\n\n<li>10 g de sel<\/li>\n\n\n\n<li>25 g de levure de boulanger<\/li>\n\n\n\n<li>3 \u0153ufs entiers<\/li>\n\n\n\n<li>1 jaune d\u2019\u0153uf<br><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Pr\u00e9paration<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>D\u00e9layez le lait ti\u00e8de <em>(il ne doit pas d\u00e9passer 35\u00b0) <\/em>sur les 25 g de levure de boulanger.<\/li>\n\n\n\n<li>Laissez environ 10 minutes.<\/li>\n\n\n\n<li>Tamisez la farine dans la cuve du batteur.<\/li>\n\n\n\n<li>Ajoutez le sel et les 25 g de sucre.<\/li>\n\n\n\n<li>Ajoutez les 3 \u0153ufs entiers.<\/li>\n\n\n\n<li>Versez le lait sur la pr\u00e9paration et malaxer jusqu&rsquo;\u00e0 l&rsquo;obtention d&rsquo;une p\u00e2te homog\u00e8ne.<\/li>\n\n\n\n<li>Ajoutez le beurre ramolli petit-\u00e0-petit.<\/li>\n\n\n\n<li>Enveloppez la p\u00e2te obtenue dans un linge humide.<\/li>\n\n\n\n<li>R\u00e9servez au minimum 1 heure au r\u00e9frig\u00e9rateur. <em>(1 nuit serait mieux)<\/em><\/li>\n\n\n\n<li>Si vous placez la p\u00e2te au r\u00e9frig\u00e9rateur, sortez-la 1 heure avant de la travailler.<\/li>\n\n\n\n<li>Faire 3 tresses.<\/li>\n\n\n\n<li>Mettez en pousse environ 1 heure dans un four pr\u00e9chauff\u00e9 entre 30 et 50\u00b0 avec un bol d&rsquo;eau<\/li>\n\n\n\n<li>Badigeonnez la surface du pain avec le jaune d\u2019\u0153uf d\u00e9lay\u00e9 dans un peu de lait.<\/li>\n\n\n\n<li>Pr\u00e9chauffez le four \u00e0 180\u00b0<\/li>\n\n\n\n<li>Mettez le pain \u00e0 cuire 35 mn en laissant le bol d&rsquo;eau <em>(Cette humidit\u00e9 \u00e9vite le dess\u00e8chement de la p\u00e2te en surface)<\/em><\/li>\n<\/ol>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"http:\/\/guimard.eu\/\">Accueil<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Pr\u00e9paration<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":524,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"class_list":["post-535","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/pages\/535","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/comments?post=535"}],"version-history":[{"count":12,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/pages\/535\/revisions"}],"predecessor-version":[{"id":1505,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/pages\/535\/revisions\/1505"}],"up":[{"embeddable":true,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/pages\/524"}],"wp:attachment":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/media?parent=535"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}