{"id":328,"date":"2006-04-26T22:13:15","date_gmt":"2006-04-26T22:13:15","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=328"},"modified":"2012-01-23T22:00:45","modified_gmt":"2012-01-23T21:00:45","slug":"robinson-crusoe","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/robinson-crusoe\/","title":{"rendered":"Robinson Cruso\u00e9"},"content":{"rendered":"<p>Biscuit de Savoie\u00a0:<\/p>\n<ul>\n<li>3 jaunes d&rsquo;\u0153ufs<\/li>\n<li>90 g de sucre<\/li>\n<li>50 g de farine<\/li>\n<li>40 g de f\u00e9cule<\/li>\n<li>3 blancs d&rsquo;\u0153ufs battus en neige<\/li>\n<\/ul>\n<p>Garniture\u00a0:<\/p>\n<ul>\n<li>150 g de confiture d&rsquo;abricots<\/li>\n<li>50 g d&rsquo;amandes effil\u00e9es grill\u00e9es<\/li>\n<li>Raisins secs blonds tendres<\/li>\n<li>2 dl de chantilly<\/li>\n<li>5 g de pistaches<\/li>\n<li>3 pralines roses<\/li>\n<li>50 g de chocolat<\/li>\n<li>3 dl de cr\u00e8me anglaise<\/li>\n<\/ul>\n<p>Punch\u00a0:<\/p>\n<ul>\n<li>75 g de sucre<\/li>\n<li>7.5 cl d&rsquo;eau<\/li>\n<li>2 cl de Kirsch ou de marasquin<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Pr\u00e9parer le biscuit de Savoie comme une p\u00e2te \u00e0 biscuit.<\/p>\n<p>Verser la p\u00e2te dans un moule \u00e0 g\u00e9noise beurr\u00e9 et farin\u00e9.<\/p>\n<p>Apr\u00e8s refroidissement, couper le biscuit en trois dans le sens horizontal.<\/p>\n<p>L&rsquo;imbiber puis garnir le premier disque de biscuit avec la moiti\u00e9 de la confiture d&rsquo;abricots. R\u00e9partir un tiers des amandes grill\u00e9es et un tiers des raisins.<\/p>\n<p>Poser le deuxi\u00e8me disque de biscuit garni de la m\u00eame fa\u00e7on. Reconstituer le g\u00e2teau et le masquer avec la cr\u00e8me Chantilly.<\/p>\n<p>D\u00e9corer avec les pralines concass\u00e9es, un palmier en chocolat, quelques amandes, raisins, graines de pistaches \u00e9cras\u00e9es et copeaux de chocolat.<\/p>\n<p>Servir dans un plat creux entour\u00e9 de cr\u00e8me anglaise.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Biscuit de Savoie\u00a0: 3 jaunes d&rsquo;\u0153ufs 90 g de sucre 50 g de farine 40 g de f\u00e9cule 3 blancs d&rsquo;\u0153ufs battus en neige Garniture\u00a0: 150 g de&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/robinson-crusoe\/\">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],"tags":[71,72,521,41,307,329,347,258,483,535],"class_list":["post-328","post","type-post","status-publish","format-standard","hentry","category-gateaux-pates","tag-amande","tag-biscuit","tag-chantilly","tag-chocolat-2","tag-confiture","tag-kirsch","tag-pistache","tag-praline","tag-raisin","tag-robinson-crusoe"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/328","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=328"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/328\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=328"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=328"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=328"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}