{"id":87,"date":"2018-12-25T18:26:20","date_gmt":"2018-12-25T18:26:20","guid":{"rendered":"https:\/\/passionpatisserie.audon.fr\/?p=87"},"modified":"2026-02-24T15:51:51","modified_gmt":"2026-02-24T14:51:51","slug":"buche-marrons-poires","status":"publish","type":"post","link":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/2018\/12\/25\/buche-marrons-poires\/","title":{"rendered":"B\u00fbche marrons, poires"},"content":{"rendered":"<h3><span style=\"font-family: comic sans ms, sans-serif;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-90\" src=\"https:\/\/passionpatisserie.cabulleenbauges.fr\/wp-content\/uploads\/2018\/12\/Resized_20181225_131751_4155-300x169.jpeg\" alt=\"\" width=\"300\" height=\"169\" srcset=\"https:\/\/passionpatisserie.cabulleenbauges.fr\/wp-content\/uploads\/2018\/12\/Resized_20181225_131751_4155-300x169.jpeg 300w, https:\/\/passionpatisserie.cabulleenbauges.fr\/wp-content\/uploads\/2018\/12\/Resized_20181225_131751_4155-1024x576.jpeg 1024w, https:\/\/passionpatisserie.cabulleenbauges.fr\/wp-content\/uploads\/2018\/12\/Resized_20181225_131751_4155-768x432.jpeg 768w, https:\/\/passionpatisserie.cabulleenbauges.fr\/wp-content\/uploads\/2018\/12\/Resized_20181225_131751_4155.jpeg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/span><\/h3>\n<h3><span style=\"font-family: comic sans ms, sans-serif;\">Poires caram\u00e9lis\u00e9es<\/span><\/h3>\n<ul>\n<li><span style=\"font-family: comic sans ms, sans-serif;\">3 poires<\/span><\/li>\n<li><span style=\"font-family: comic sans ms, sans-serif;\">75 gr de sucre<\/span><\/li>\n<li><span style=\"font-family: comic sans ms, sans-serif;\">70 ml de cr\u00e8me <\/span><\/li>\n<\/ul>\n<p><span style=\"font-family: comic sans ms, sans-serif;\">Eplucher les poires, les couper en d\u00e9s. Les faire revenir quelques minutes dans une po\u00e8le.<\/span><\/p>\n<p><span style=\"font-family: comic sans ms, sans-serif;\">Pendant ce temps faire un caramel \u00e0 sec. Ajouter doucement, en plusieurs fois la cr\u00e8me chauff\u00e9e. Y ajouter les poires et les laisser infuser.<\/span><br \/>\n<span style=\"font-family: comic sans ms, sans-serif;\">Placer les poires \u00e9goutt\u00e9es dans la goutti\u00e8re \u00e0 insert.<\/span><br \/>\n<span style=\"font-family: comic sans ms, sans-serif;\">Entreposer au cong\u00e9lateur.<\/span><\/p>\n<h3><span style=\"font-family: comic sans ms, sans-serif;\">Moelleux aux marrons :<\/span><\/h3>\n<ul>\n<li><span style=\"font-family: comic sans ms, sans-serif;\">250 gr de p\u00e2te de marron ( ou 250 gr de marrons au naturel)<\/span><\/li>\n<li><span style=\"font-family: comic sans ms, sans-serif;\">250 gr de cr\u00e8me de marron<\/span><\/li>\n<li><span style=\"font-family: comic sans ms, sans-serif;\">1 CS de rhum<\/span><\/li>\n<\/ul>\n<p><span style=\"font-family: comic sans ms, sans-serif;\">Si on n&rsquo;a pas de p\u00e2te de marron, mixer les marrons afin d&rsquo;obtenir une pur\u00e9e. M\u00e9langer \u00e0 la cr\u00e8me de marron et ajouter le rhum.<\/span><br \/>\n<span style=\"font-family: comic sans ms, sans-serif;\">Etaler la p\u00e2te obtenue sur le tapis d\u00e9cor de la buche. <\/span><br \/>\n<span style=\"font-family: comic sans ms, sans-serif;\">Entreposer au cong\u00e9lateur<\/span><\/p>\n<h3><span style=\"font-family: comic sans ms, sans-serif;\">Pain de g\u00eane :<\/span><\/h3>\n<ul>\n<li><span style=\"font-size: 12pt;\">250 gr de p\u00e2te d&rsquo;amandes<\/span><\/li>\n<li><span style=\"font-size: 12pt;\">1 zeste d&rsquo;orange<\/span><\/li>\n<li><span style=\"font-size: 12pt;\">62 gr de beurre mou<\/span><\/li>\n<li>37\u00a0 gr de farine<\/li>\n<li>5 gr de levure<\/li>\n<\/ul>\n<div class=\"txt\">Faire chauffer le four \u00e0 180\u00b0 C.<\/div>\n<div class=\"txt\">Faire ramollir la p\u00e2te d&rsquo;amande 30 sec au micro-onde.<\/div>\n<div>Mettre dans le bol du robot les oeufs, le zeste d&rsquo;orange, la p\u00e2te d&rsquo;amande. Fouettez \u00e0 vitesse moyenne pendant quelques minutes.<\/div>\n<div>Ajouter le beurre, puis la farine et la levure et fouettez encore quelques minutes.<\/div>\n<div>Mettre sur la plaque \u00e0 g\u00e9noise.<\/div>\n<div>Faire cuire 10-15 min<\/div>\n<div><\/div>\n<h3><span style=\"font-family: comic sans ms, sans-serif;\">Mousse aux marrons :<\/span><\/h3>\n<ul>\n<li><span style=\"font-family: comic sans ms, sans-serif;\">270 g de cr\u00e8me de marrons<\/span><\/li>\n<li><span style=\"font-family: comic sans ms, sans-serif;\">1 cuill\u00e8re \u00e0 caf\u00e9 de\u00a0 rhum<\/span><\/li>\n<li><span style=\"font-family: comic sans ms, sans-serif;\"><del>1,5 feuille de g\u00e9latine<\/del>\u00a0 2 feuilles de g\u00e9latine<\/span><\/li>\n<li><span style=\"font-family: comic sans ms, sans-serif;\">170 g de cr\u00e8me fra\u00eeche liquide<\/span><\/li>\n<\/ul>\n<p><span style=\"font-family: comic sans ms, sans-serif;\">Faire tremper les feuilles de g\u00e9latines dans de l&rsquo;eau froide. Chauffer la cr\u00e8me de marron, y ajouter la g\u00e9latine essor\u00e9e. Ajouter le rhum . Laisser refroidir<\/span><br \/>\n<span style=\"font-family: comic sans ms, sans-serif;\">Monter la cr\u00e8me bien froide en chantilly.<\/span><br \/>\n<span style=\"font-family: comic sans ms, sans-serif;\">Incorporer d\u00e9licatement la chantilly en plusieurs fois \u00e0 la cr\u00e8me de marron.<\/span><\/p>\n<p><span style=\"font-size: 18pt;\">Montage:<\/span><\/p>\n<p>Mettre le tapis avec le moelleux aux marrons dans le moule \u00e0 b\u00fbche.<br \/>\nD\u00e9poser les 3\/4 de la mousse aux marrons.<br \/>\nAjouter l&rsquo;insert aux poires.<br \/>\nRecouvrir du reste de la mousse aux marrons.<br \/>\nD\u00e9tailler un rectangle de pain de g\u00eane et fermer le fond de la b\u00fbche avec.<\/p>\n<p>Placer la b\u00fbche une nuit au frais ou quelques heures au cong\u00e9lateur.<\/p>\n<p>D\u00e9mouler, d\u00e9corer et\u00a0 laisser quelques heures au frigo avant de servir, si la b\u00fbche a \u00e9t\u00e9 entrepos\u00e9e au cong\u00e9lateur.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-91 alignleft\" src=\"https:\/\/passionpatisserie.audon.fr\/wp-content\/uploads\/2018\/12\/Resized_20181225_131820_9436-169x300.jpeg\" alt=\"\" width=\"169\" height=\"300\" \/>\u00a0 <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-92\" src=\"https:\/\/passionpatisserie.cabulleenbauges.fr\/wp-content\/uploads\/2018\/12\/Resized_20181225_154042_6168-169x300.jpeg\" alt=\"\" width=\"169\" height=\"300\" srcset=\"https:\/\/passionpatisserie.cabulleenbauges.fr\/wp-content\/uploads\/2018\/12\/Resized_20181225_154042_6168-169x300.jpeg 169w, https:\/\/passionpatisserie.cabulleenbauges.fr\/wp-content\/uploads\/2018\/12\/Resized_20181225_154042_6168-576x1024.jpeg 576w, https:\/\/passionpatisserie.cabulleenbauges.fr\/wp-content\/uploads\/2018\/12\/Resized_20181225_154042_6168.jpeg 720w\" sizes=\"(max-width: 169px) 100vw, 169px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Poires caram\u00e9lis\u00e9es 3 poires 75 gr de sucre 70 ml de cr\u00e8me Eplucher les poires, les couper en d\u00e9s. Les faire revenir quelques minutes dans une po\u00e8le. Pendant ce temps faire un caramel \u00e0 sec. Ajouter doucement, en plusieurs fois la cr\u00e8me chauff\u00e9e. Y ajouter les poires et les laisser infuser. Placer les poires \u00e9goutt\u00e9es &hellip; <a href=\"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/2018\/12\/25\/buche-marrons-poires\/\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">B\u00fbche marrons, poires<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":90,"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\/87"}],"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=87"}],"version-history":[{"count":1,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/posts\/87\/revisions"}],"predecessor-version":[{"id":788,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/posts\/87\/revisions\/788"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/media\/90"}],"wp:attachment":[{"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/media?parent=87"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/categories?post=87"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/tags?post=87"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}