{"id":723,"date":"2022-01-13T14:19:06","date_gmt":"2022-01-13T13:19:06","guid":{"rendered":"https:\/\/guimard.eu\/?p=723"},"modified":"2022-01-13T14:19:07","modified_gmt":"2022-01-13T13:19:07","slug":"biscuits-maison-type-bn","status":"publish","type":"post","link":"https:\/\/guimard.eu\/index.php\/2022\/01\/13\/biscuits-maison-type-bn\/","title":{"rendered":"Biscuits maison type BN"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingr\u00e9dients pour une 25 de biscuits :<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>200 gr de farine<\/li><li>1\/2 cc de levure chimique<\/li><li>80 gr de beurre<\/li><li>80 gr de sucre en poudre<\/li><li>50 gr d\u2019eau<\/li><\/ul>\n\n\n\n<p>Il faut mettre le beurre, le sucre et l\u2019eau dans une casserole, porter \u00e0 \u00e9bullition.<br>R\u00e9server le temps que cela refroidisse.<br>Dans un saladier, m\u00e9langer la farine et la levure.<br>Ajouter la pr\u00e9paration liquide et p\u00e9trir jusqu\u2019\u00e0 l\u2019obtention d\u2019une p\u00e2te homog\u00e8ne.<br>Former une boule,<br>Filmer au contact,<br>Laisser reposer pendant 2 heures au r\u00e9frig\u00e9rateur.<br><\/p>\n\n\n\n<p><strong>2 heures plus tard :<\/strong><br>\u00c9taler la p\u00e2te sur 2 \u00e0 3 mm d\u2019\u00e9paisseur.<br>D\u00e9couper la p\u00e2te avec l\u2019emporte-pi\u00e8ce smiley par exemple.<\/p>\n\n\n\n<p>Pr\u00e9chauffer le four \u00e0 180\u00b0C.<\/p>\n\n\n\n<p>Mettre les biscuits sur une plaque de cuisson<br>Enfourner 8 min.<br>Disposer les sabl\u00e9s sur une grille par exemple pour les laisser refroidir.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingr\u00e9dients pour la ganache :<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>60 gr de chocolat blanc<\/li><li>140 gr de chocolat noir<\/li><li>80 gr de cr\u00e8me liquide<br><br>Dans une casserole, faire chauffer la cr\u00e8me.<br>Pendant ce temps, casser les morceaux de chocolat,<br>Le mettre dans un cul de poule.<br>Verser la cr\u00e8me chaude et m\u00e9langer jusqu\u2019\u00e0 obtenir une ganache lisse.<br><\/li><li>R\u00e9server au r\u00e9frig\u00e9rateur pendant 2 heures.<br>Une fois le temps \u00e9coul\u00e9, d\u00e9poser 1 cuill\u00e8re \u00e0 caf\u00e9 de ganache sur la moiti\u00e9 des sabl\u00e9s et recouvrir du reste de biscuit.<\/li><\/ul>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients pour une 25 de biscuits : 200 gr de farine 1\/2 cc de levure chimique 80 gr de beurre<\/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":[24],"tags":[],"class_list":["post-723","post","type-post","status-publish","format-standard","hentry","category-biscuits"],"_links":{"self":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/posts\/723","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=723"}],"version-history":[{"count":1,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/posts\/723\/revisions"}],"predecessor-version":[{"id":724,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/posts\/723\/revisions\/724"}],"wp:attachment":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/media?parent=723"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/categories?post=723"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/tags?post=723"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}