{"id":38,"date":"2018-07-17T15:57:08","date_gmt":"2018-07-17T15:57:08","guid":{"rendered":"https:\/\/passionpatisserie.audon.fr\/?p=38"},"modified":"2026-02-24T15:57:02","modified_gmt":"2026-02-24T14:57:02","slug":"gianduja-lait-noisettes-michalak","status":"publish","type":"post","link":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/2018\/07\/17\/gianduja-lait-noisettes-michalak\/","title":{"rendered":"GIANDUJA LAIT NOISETTES (MICHALAK)"},"content":{"rendered":"

Gianduja lait noisettes<\/strong><\/span> :
\n<\/strong>– 150 gr de noisettes
\n-150 gr de sucre glace
\n– 150 gr chocolat au lait
\n– 1 pinc\u00e9e de sel fin<\/p>\n

\n

Torr\u00e9fier les noisettes au four pr\u00e9chauff\u00e9 \u00e0 150 \u00b0C, jusqu’\u00e0 ce qu’elles soient bien dor\u00e9es. Laissez refroidir\u00a0 et d\u00e9barrassez les de leur peau.
\nBroyez les noisettes avec le sucre glace et le sel.
\n\"\"<\/p>\n

Ajouter ensuite le chocolat au lait fondu.
\n\"\"
\nM\u00e9langez et r\u00e9servez dans une boite herm\u00e9tique.<\/p>\n","protected":false},"excerpt":{"rendered":"

Gianduja lait noisettes : – 150 gr de noisettes -150 gr de sucre glace – 150 gr chocolat au lait – 1 pinc\u00e9e de sel fin Torr\u00e9fier les noisettes au four pr\u00e9chauff\u00e9 \u00e0 150 \u00b0C, jusqu’\u00e0 ce qu’elles soient bien dor\u00e9es. Laissez refroidir\u00a0 et d\u00e9barrassez les de leur peau. Broyez les noisettes avec le sucre … Continuer la lecture de GIANDUJA LAIT NOISETTES (MICHALAK)<\/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":[5],"tags":[16],"_links":{"self":[{"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/posts\/38"}],"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=38"}],"version-history":[{"count":1,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/posts\/38\/revisions"}],"predecessor-version":[{"id":795,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/posts\/38\/revisions\/795"}],"wp:attachment":[{"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/media?parent=38"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/categories?post=38"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/tags?post=38"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}