{"id":407,"date":"2006-05-02T20:05:55","date_gmt":"2006-05-02T20:05:55","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=407"},"modified":"2013-10-12T13:10:08","modified_gmt":"2013-10-12T11:10:08","slug":"creme-patissiere","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/creme-patissiere\/","title":{"rendered":"Cr\u00e8me p\u00e2tissi\u00e8re"},"content":{"rendered":"<ul>\n<li>\u00bd litre de lait<\/li>\n<li>4 jaunes d\u2019\u0153ufs<\/li>\n<li>70 g de sucre<\/li>\n<li>30 g de farine<\/li>\n<li>30 g de ma\u00efz\u00e9na<\/li>\n<li>1\/2 gousse de vanille ou une c\u00e0c d&rsquo;extrait de vanille (ou caf\u00e9)<\/li>\n<\/ul>\n<p>Porter \u00e0 \u00e9bullition 45 cl de lait avec la vanille.<\/p>\n<p>Blanchir les jaunes d\u2019\u0153ufs avec le sucre, ajouter la farine et la ma\u00efz\u00e9na tamis\u00e9es, puis les 5 cl de lait froid.<\/p>\n<p>M\u00e9langer jusqu\u2019\u00e0 l\u2019obtention d\u2019une p\u00e2te lisse.<\/p>\n<p>Ajouter en remuant un tiers de lait bouillant, puis le deuxi\u00e8me tiers, puis le reste de lait.<\/p>\n<p>Remettre le tout sur feu moyen et amener \u00e0 \u00e9bullition sans cesser de remuer. Maintenir l\u2019\u00e9bullition une ou deux minutes pour faire \u00e9paissir la cr\u00e8me.<\/p>\n<p>Verser la cr\u00e8me dans un r\u00e9cipient froid et couvrir d\u2019un film plastique au contact de la cr\u00e8me afin que le dessus ne cro\u00fbte pas.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00bd litre de lait 4 jaunes d\u2019\u0153ufs 70 g de sucre 30 g de farine 30 g de ma\u00efz\u00e9na 1\/2 gousse de vanille ou une c\u00e0c d&rsquo;extrait de&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/creme-patissiere\/\">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":[19,585],"tags":[61,86,228,254],"class_list":["post-407","post","type-post","status-publish","format-standard","hentry","category-cremes-flans-entremets","category-preparations-de-base","tag-lait","tag-oeuf","tag-sucre","tag-vanille"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/407","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=407"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/407\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=407"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=407"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=407"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}