{"id":200,"date":"2019-08-10T11:07:09","date_gmt":"2019-08-10T11:07:09","guid":{"rendered":"https:\/\/passionpatisserie.audon.fr\/?p=200"},"modified":"2026-02-24T15:41:49","modified_gmt":"2026-02-24T14:41:49","slug":"sables-apero-farine-de-chataignes-parmesan","status":"publish","type":"post","link":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/2019\/08\/10\/sables-apero-farine-de-chataignes-parmesan\/","title":{"rendered":"Sabl\u00e9s ap\u00e9ro farine de ch\u00e2taignes, parmesan"},"content":{"rendered":"<ul>\n<li class=\"ob-section ob-section-html\">50 g de farine<\/li>\n<li class=\"ob-section ob-section-html\">60 g de farine de ch\u00e2taignes<\/li>\n<li class=\"ob-section ob-section-html\">70 g de parmesan<\/li>\n<li class=\"ob-section ob-section-html\">80 g de beurre mou<\/li>\n<li class=\"ob-section ob-section-html\">1 jaune d\u2019oeuf<\/li>\n<li class=\"ob-section ob-section-html\">1\/2 cuill\u00e8re \u00e0 caf\u00e9 rase de bicarbonate alimentaire<\/li>\n<\/ul>\n<hr \/>\n<p>Travailler le beurre en pommade.<\/p>\n<p>M\u00e9langer tous les ingr\u00e9dients.<\/p>\n<p>Former une boule puis un boudin, l&rsquo;enrouler dans un film et le placer au r\u00e9frig\u00e9rateur jusqu&rsquo;\u00e0 ce qu&rsquo;il durcisse.<\/p>\n<p>Couper des tranches d&rsquo;environ 1\/2 cm d&rsquo;\u00e9paisseur.<\/p>\n<p>Mettre \u00e0 four chaud 180 \u00b0 pendant environ 12-15 min.<\/p>\n<p>Laisser refroidir.\u00a0 Les sabl\u00e9s finiront de durcir en refroidissant<\/p>\n","protected":false},"excerpt":{"rendered":"<p>50 g de farine 60 g de farine de ch\u00e2taignes 70 g de parmesan 80 g de beurre mou 1 jaune d\u2019oeuf 1\/2 cuill\u00e8re \u00e0 caf\u00e9 rase de bicarbonate alimentaire Travailler le beurre en pommade. M\u00e9langer tous les ingr\u00e9dients. Former une boule puis un boudin, l&rsquo;enrouler dans un film et le placer au r\u00e9frig\u00e9rateur jusqu&rsquo;\u00e0 &hellip; <a href=\"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/2019\/08\/10\/sables-apero-farine-de-chataignes-parmesan\/\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">Sabl\u00e9s ap\u00e9ro farine de ch\u00e2taignes, parmesan<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[16],"_links":{"self":[{"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/posts\/200"}],"collection":[{"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/comments?post=200"}],"version-history":[{"count":1,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/posts\/200\/revisions"}],"predecessor-version":[{"id":778,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/posts\/200\/revisions\/778"}],"wp:attachment":[{"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/media?parent=200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/categories?post=200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/tags?post=200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}