{"id":1063,"date":"2023-03-15T07:33:24","date_gmt":"2023-03-15T06:33:24","guid":{"rendered":"https:\/\/guimard.eu\/?p=1063"},"modified":"2023-03-15T07:33:24","modified_gmt":"2023-03-15T06:33:24","slug":"quatre-quarts-aux-pommes","status":"publish","type":"post","link":"https:\/\/guimard.eu\/index.php\/2023\/03\/15\/quatre-quarts-aux-pommes\/","title":{"rendered":"Quatre quarts aux pommes"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients<\/h2>\n\n\n\n<p>pour 8 personnes<\/p>\n\n\n\n<p>Pour un moule de 24cm de diam\u00e8tre<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 belles pommes type Granny Smith<\/li>\n\n\n\n<li>4 \u0153ufs <em>(environ 200 gr)<\/em><\/li>\n\n\n\n<li>160 grammes de sucre<\/li>\n\n\n\n<li>200 gramme de farine<\/li>\n\n\n\n<li>180 gramme de beurre fondu<\/li>\n\n\n\n<li>1 pinc\u00e9e de sel<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9paration<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Pr\u00e9chauffer le four \u00e0 200\u00b0C.<\/li>\n\n\n\n<li>Beurrer et fariner un moule \u00e0 manqu\u00e9 de 24cm de diam\u00e8tre.<\/li>\n\n\n\n<li>Peler les pommes puis les couper en tranches fines.<\/li>\n\n\n\n<li>Les d\u00e9poser en rosace dans le fond du moule.<\/li>\n\n\n\n<li>Dans un saladier, battre les \u0153ufs avec le sucre et la pinc\u00e9e de sel jusqu&rsquo;\u00e0 ce que le m\u00e9lange mousse et blanchisse.<\/li>\n\n\n\n<li>Ajouter petit \u00e0 petit et alternativement le beurre fondu et la farine.<\/li>\n\n\n\n<li>Verser la p\u00e2te sur les pommes.<\/li>\n\n\n\n<li>Faire cuire 15 minutes \u00e0 200\u00b0C puis baisser le four \u00e0 180\u00b0C et poursuivre la cuisson pendant 25 minutes.<\/li>\n\n\n\n<li>D\u00e9mouler et laisser ti\u00e9dir \u00e0 temp\u00e9rature ambiante, jusqu&rsquo;au moment de servir. Bon app\u00e9tit !<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients pour 8 personnes Pour un moule de 24cm de diam\u00e8tre Pr\u00e9paration<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[28],"tags":[],"class_list":["post-1063","post","type-post","status-publish","format-standard","hentry","category-gateau-biscuit"],"_links":{"self":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/posts\/1063","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/types\/post"}],"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=1063"}],"version-history":[{"count":1,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/posts\/1063\/revisions"}],"predecessor-version":[{"id":1064,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/posts\/1063\/revisions\/1064"}],"wp:attachment":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/media?parent=1063"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/categories?post=1063"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/tags?post=1063"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}