{"id":1466,"date":"2025-10-28T08:28:39","date_gmt":"2025-10-28T07:28:39","guid":{"rendered":"https:\/\/guimard.eu\/?p=1466"},"modified":"2025-10-28T13:39:12","modified_gmt":"2025-10-28T12:39:12","slug":"sundae-au-caramel","status":"publish","type":"post","link":"https:\/\/guimard.eu\/index.php\/2025\/10\/28\/sundae-au-caramel\/","title":{"rendered":"Sundae au caramel"},"content":{"rendered":"\n

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Pour 6 \u00e0 8 personnes
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Ingr\u00e9dients<\/h2>\n\n\n\n

400 g de cr\u00e8me enti\u00e8re (30% MG)
260 g de mascarpone
80 g de sucre glace
2 c-\u00e0-c de vanille liquide
Caramel au beurre sal\u00e9 fait maison (ici<\/a>) ou tu peux en prendre en tube mais bon !
2 poign\u00e9es de cacahu\u00e8tes sans sel<\/p>\n\n\n\n

PR\u00c9PARATION DE LA RECETTE<\/h2>\n\n\n\n

1 – Verser la cr\u00e8me dans la cuve du batteur et la placer dans le cong\u00e9lateur pendant 10 minutes avant de pr\u00e9parer la cr\u00e8me.
2 – Sorter la cuve du cong\u00e9lateur. Ajouter le mascarpone, le sucre glace et la vanille liquide.
3 – Fouetter le tout. Ca doit doubler de volume et \u00e9paissir.
4 – Verser la cr\u00e8me dans une poche \u00e0 douille. Pocher la cr\u00e8me dans les verrines.
5 – Placer les verrines au cong\u00e9lateur entre 1h30 et 2 heures.
6 – Pendant ce temps, placer les cacahu\u00e8tes sur une plaque munie d’une feuille de papier sulfuris\u00e9. Enfourner 10 minutes \u00e0 180\u00b0c chaleur tournante.
7 – Une fois dor\u00e9es, mixer les cacahu\u00e8tes grossi\u00e8rement.<\/p>\n\n\n\n

MONTAGE<\/h2>\n\n\n\n

Sortir les cr\u00e8mes glac\u00e9es du cong\u00e9lateur au moins 30 minutes avant de verser le caramel et ajouter les cacahu\u00e8tes.
D\u00e9guster.<\/p>\n\n\n\n

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Pour 6 \u00e0 8 personnes Ingr\u00e9dients 400 g de cr\u00e8me enti\u00e8re (30% MG)260 g de mascarpone80 g de sucre glace2<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[15,19],"tags":[],"class_list":["post-1466","post","type-post","status-publish","format-standard","hentry","category-desserts","category-recettes-de-cuisines"],"_links":{"self":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/posts\/1466","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=1466"}],"version-history":[{"count":7,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/posts\/1466\/revisions"}],"predecessor-version":[{"id":1491,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/posts\/1466\/revisions\/1491"}],"wp:attachment":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/media?parent=1466"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/categories?post=1466"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/tags?post=1466"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}