{"id":475,"date":"2006-05-02T22:22:44","date_gmt":"2006-05-02T22:22:44","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=475"},"modified":"2012-01-23T20:53:42","modified_gmt":"2012-01-23T19:53:42","slug":"galette-charentaise","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/galette-charentaise\/","title":{"rendered":"Galette charentaise"},"content":{"rendered":"<p>C&rsquo;est l&rsquo;ang\u00e9lique confite qui donne le nom de galette Charentaise&#8230;<\/p>\n<p><!--more--><\/p>\n<ul>\n<li>200 g de farine fluide + 1 c \u00e0 caf\u00e9 pour la tourti\u00e8re<\/li>\n<li>une pinc\u00e9e de sel<\/li>\n<li>un \u0153uf entier + un jaune d\u2019\u0153uf pour dorer<\/li>\n<li>100 g de beurre mou + une noix pour le moule<\/li>\n<li>80 g de sucre en poudre<\/li>\n<li>2 sachets de sucre vanill\u00e9<\/li>\n<li>50 g de b\u00e2tons d\u2019ang\u00e9lique<\/li>\n<\/ul>\n<p>Pr\u00e9chauffez le four \u00e0 thermostat 6-7 (200\u00b0).<\/p>\n<p>Dans un saladier, mettez la farine et faites un puits au centre. Ajoutez le sel, l\u2019\u0153uf entier, les sucres et le beurre mou. Travaillez jusqu\u2019\u00e0 l\u2019obtention d\u2019une boule de p\u00e2te bien homog\u00e8ne.<\/p>\n<p>Emballez la p\u00e2te dans un papier film, et mettez-la au frais trente minutes.<\/p>\n<p>Etalez la p\u00e2te dans la tourti\u00e8re pr\u00e9alablement beurr\u00e9e et farin\u00e9e. Piquez le dessus de la p\u00e2te avec des petits losanges d\u2019ang\u00e9lique.<\/p>\n<p>Dorez le dessus de la p\u00e2te au jaune d\u2019\u0153uf avec un pinceau, et dessinez des croisillons avec une fourchette.<\/p>\n<p>Enfournez pendant dix minutes, ou jusqu\u2019\u00e0 ce que la galette soit bien dor\u00e9e.<\/p>\n<p>Servez la galette lorsqu\u2019elle est refroidie.<\/p>\n<ul>\n<li>Peut s\u2019accompagner d\u2019une salade de fruits frais ou des \u00ab\u00a0p\u00eaches Cardinal \u00bb<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>C&rsquo;est l&rsquo;ang\u00e9lique confite qui donne le nom de galette Charentaise&#8230;<\/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":[514,50,377,249,86,228],"class_list":["post-475","post","type-post","status-publish","format-standard","hentry","category-gateaux-pates","tag-angelique","tag-beurre","tag-farine","tag-galette","tag-oeuf","tag-sucre"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/475","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=475"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/475\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=475"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=475"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=475"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}