{"id":619,"date":"2021-01-07T09:57:46","date_gmt":"2021-01-07T08:57:46","guid":{"rendered":"https:\/\/guimard.eu\/?page_id=619"},"modified":"2025-01-09T07:18:17","modified_gmt":"2025-01-09T06:18:17","slug":"galette-des-rois-a-lamande","status":"publish","type":"page","link":"https:\/\/guimard.eu\/index.php\/mes-recettes\/galette-des-rois-a-lamande\/","title":{"rendered":"Galette des rois \u00e0 l&rsquo;amande"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"538\" src=\"https:\/\/guimard.eu\/wp-content\/uploads\/2021\/01\/20210106_GALETTE-DES-ROIS-1024x538.jpg\" alt=\"\" class=\"wp-image-621\" srcset=\"https:\/\/guimard.eu\/wp-content\/uploads\/2021\/01\/20210106_GALETTE-DES-ROIS-1024x538.jpg 1024w, https:\/\/guimard.eu\/wp-content\/uploads\/2021\/01\/20210106_GALETTE-DES-ROIS-300x158.jpg 300w, https:\/\/guimard.eu\/wp-content\/uploads\/2021\/01\/20210106_GALETTE-DES-ROIS-768x404.jpg 768w, https:\/\/guimard.eu\/wp-content\/uploads\/2021\/01\/20210106_GALETTE-DES-ROIS-1536x808.jpg 1536w, https:\/\/guimard.eu\/wp-content\/uploads\/2021\/01\/20210106_GALETTE-DES-ROIS.jpg 1647w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Commencer par pr\u00e9chauffer votre four \u00e0 200\u00b0<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-purple-color\">P\u00e2te feuillet\u00e9e :<\/mark><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 rouleaux de p\u00e2te feuillet\u00e9e<\/li>\n\n\n\n<li>1 \u0153ufs<\/li>\n\n\n\n<li>1 jaune d&rsquo;\u0153uf\n<ul class=\"wp-block-list\">\n<li><em>Il faudra m\u00e9langer l&rsquo;\u0153uf + le jaune pour la dorure.<\/em><\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>1 cuill\u00e8re \u00e0 soupe d&rsquo;eau\n<ul class=\"wp-block-list\">\n<li><em>Servira pour coller les p\u00e2tes entre elles par les bords ext\u00e9rieurs<\/em><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-purple-color\">Cr\u00e8me \u00e0 l&rsquo;amande :<\/mark><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100g de poudre d\u2019amandes<\/li>\n\n\n\n<li>100g de sucre glace<\/li>\n\n\n\n<li>100g de beurre \u00e0 temp\u00e9rature ambiante\n<ul class=\"wp-block-list\">\n<li><em>Sortir le beurre au moins 10 heures avant de commencer la recette.<\/em><\/li>\n\n\n\n<li><em>Ne pas faire fondre au micro-onde.<\/em><\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>2 \u0153ufs\n<ul class=\"wp-block-list\">\n<li><em>Il faudra les mettre en 2 fois pendant la conception de la cr\u00e8me d&rsquo;amande.<\/em><\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>1 cuill\u00e8re \u00e0 soupe d\u2019eau<br><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-purple-color\">Sirop : <\/mark><\/h3>\n\n\n\n<p><em>Pour badigeonner froid sur la galette \u00e0 la sortie du four<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100g d\u2019eau<\/li>\n\n\n\n<li>100g de sucre\n<ul class=\"wp-block-list\">\n<li><em>Faite chauffer \u00e0 feu fort les 2 ingr\u00e9dients jusqu&rsquo;\u00e0 la disparition du sucre<\/em><\/li>\n\n\n\n<li><em>Ne pas faire du caramel.<\/em><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-purple-color\">Mettre la galette au four pendant 1 heure<\/mark><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pr\u00e9chauffer \u00e0 200\u00b0<\/li>\n\n\n\n<li>Puis faire chauffer pendant 30 minutes \u00e0 180\u00b0<br><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-purple-color\">Petit plus<\/mark> <mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-purple-color\">:<\/mark><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Ajouter des zestes de citron bio \u00e0 la sortie du four.<\/li>\n<\/ul>\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>P\u00e2te feuillet\u00e9e : Cr\u00e8me \u00e0 l&rsquo;amande : Sirop : Pour badigeonner froid sur la galette \u00e0 la sortie du four<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":376,"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-619","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/pages\/619","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=619"}],"version-history":[{"count":6,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/pages\/619\/revisions"}],"predecessor-version":[{"id":1418,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/pages\/619\/revisions\/1418"}],"up":[{"embeddable":true,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/pages\/376"}],"wp:attachment":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/media?parent=619"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}