{"id":324,"date":"2006-04-26T21:56:30","date_gmt":"2006-04-26T21:56:30","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=324"},"modified":"2013-10-12T11:00:40","modified_gmt":"2013-10-12T09:00:40","slug":"pate-a-genoise","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/pate-a-genoise\/","title":{"rendered":"P\u00e2te \u00e0 g\u00e9noise"},"content":{"rendered":"<ul>\n<li>3 \u0153ufs moyens<\/li>\n<li>90 g de sucre<\/li>\n<li>90 g de farine (ou 75 g de farine + 15 g de cacao)<\/li>\n<li>30 g de beurre fondu<\/li>\n<\/ul>\n<p>Beurrer soigneusement un moule \u00e0 manqu\u00e9 au beurre fondu, laisser refroidir, fariner l\u00e9g\u00e8rement.<\/p>\n<p>R\u00e9unir dans un saladier \u00a0les \u0153ufs et le sucre.<\/p>\n<p>Placer le saladier dans un bain-marie, battre \u00e9nergiquement au fouet le m\u00e9lange \u0153uf\/sucre pour le rendre l\u00e9ger et mousseux. D\u00e8s que le m\u00e9lange aura quadrupl\u00e9 de volume et sera ti\u00e8de (40\u00b0 C), le retirer du bain-marie et continuer \u00e0 le battre vivement. Le m\u00e9lange blanchit et \u00e9paissit.<\/p>\n<p>D\u00e8s qu&rsquo;il est presque froid, retirer le fouet. Incorporer d\u00e9licatement la farine tamis\u00e9e \u00e0 l&rsquo;aide d&rsquo;une spatule. Verser le beurre fondu ti\u00e8de en petit filet. Le m\u00e9lange est termin\u00e9 d\u00e8s que l&rsquo;on n&rsquo;aper\u00e7oit plus aucune trace de farine ou de beurre.<\/p>\n<p>Remplir le moule aux 2\/3, cuire aussit\u00f4t \u00e0 180\u00b0C pendant 35 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>3 \u0153ufs moyens 90 g de sucre 90 g de farine (ou 75 g de farine + 15 g de cacao) 30 g de beurre fondu Beurrer soigneusement&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/pate-a-genoise\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,585],"tags":[50,377,519,86,32,228],"class_list":["post-324","post","type-post","status-publish","format-standard","hentry","category-gateaux-pates","category-preparations-de-base","tag-beurre","tag-farine","tag-genoise","tag-oeuf","tag-pate","tag-sucre"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/324","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/comments?post=324"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/324\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=324"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=324"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=324"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}