{"id":1496,"date":"2023-10-25T05:52:38","date_gmt":"2023-10-25T15:52:38","guid":{"rendered":"https:\/\/serveur-tahiti-vanille.com\/tahiti-vanille\/?post_type=recettes&p=1496"},"modified":"2023-10-25T06:28:23","modified_gmt":"2023-10-25T16:28:23","slug":"croustillant-ananas","status":"publish","type":"recettes","link":"https:\/\/tahiti-vanille.com\/it\/recettes\/croustillant-ananas\/","title":{"rendered":"Croustillant Ananas"},"content":{"rendered":"

Croustillant ananas, parfait acidul\u00e9 \u00e0 la vanille de Tahiti<\/u><\/strong><\/p>

Compot\u00e9e ananas :<\/u><\/em><\/p>

Cube ananas frais<\/td>40 g<\/td><\/tr>
Sucre<\/td>1 g<\/td><\/tr>
Pur\u00e9e gingembre confit<\/td>2 g<\/td><\/tr>
Citron vert zeste<\/td>1 gr<\/td><\/tr>
Xanthane<\/td>1 pinc\u00e9e<\/td><\/tr>
vanille de Tahiti Grand Cru Bora Bora<\/td>1 gr<\/td><\/tr><\/tbody><\/table><\/figure>

Tout rassembler, mettre en sac sous vide et cuire 2h \u00e0 90\u00b0C.<\/p>

Emulsion coco :<\/u><\/em><\/p>

Pulpe coco ponthier<\/td>250 g<\/td><\/tr>
Cr\u00e8me liquide<\/td>225 g<\/td><\/tr>
Blancs<\/td>50 g<\/td><\/tr><\/tbody><\/table><\/figure>

Croustillant coco :<\/u><\/em><\/p>

1\u00e8re<\/sup> partie :<\/strong><\/p>

farine<\/td>90 g<\/td><\/tr>
Poudre d\u2019amande<\/td>42 g<\/td><\/tr>
sucre<\/td>42 g<\/td><\/tr>
Levure chimique<\/td>24 g<\/td><\/tr>
beurre<\/td>78 g<\/td><\/tr>
sel<\/td>2 g<\/td><\/tr>
Jaunes<\/td>24 g<\/td><\/tr><\/tbody><\/table><\/figure>

Cuire le tout \u00e0 150 \u00b0C, en remuant de temps en temps.<\/p>

2\u00e8me<\/sup> partie :<\/strong><\/p>

Chocolat blanc<\/td>244 g<\/td><\/tr>
Pralin\u00e9 noisette<\/td>14 g<\/td><\/tr>
Riz souffl\u00e9<\/td>36 g<\/td><\/tr>
cornflakes<\/td>36 g<\/td><\/tr>
Coco cristallis\u00e9<\/td>300 g<\/td><\/tr><\/tbody><\/table><\/figure>

M\u00e9langer la premi\u00e8re partie \u00e0 la deuxi\u00e8me. Stocker en sac sous vide.<\/p>

Parfait Vanille de Tahiti :<\/u><\/em><\/p>

Eau<\/td>18 g<\/td><\/tr>
Sucre<\/td>69 g<\/td><\/tr>
jaunes<\/td>51 g<\/td><\/tr>
vanille de Tahiti Grand Cru Bora Bora<\/td>1 pi\u00e8ce<\/td><\/tr>
Feuilles de g\u00e9latine<\/td>3 g (g\u00e9latine de b\u0153uf)<\/td><\/tr>
Cr\u00e8me fouett\u00e9e<\/td>240 g<\/td><\/tr>
TOTAL<\/td>380 g<\/td><\/tr><\/tbody><\/table><\/figure>

Faire un sirop mont\u00e9 \u00e0 121\u00b0C. Verser sur les jaunes et laisser monter. Ajouter la vanille. Incorporer la g\u00e9latine tr\u00e8s chaude. M\u00e9langer avec la cr\u00e8me pr\u00e9alablement mont\u00e9e.<\/p>

Sorbet Ananas :<\/u><\/em><\/p>

Pur\u00e9e ananas<\/td>600gr<\/td><\/tr>
eau<\/td>60 g<\/td><\/tr>
vanille de Tahiti Grand Cru Bora Bora<\/td>1unit\u00e9s<\/td><\/tr>
Gigembre frais<\/td>5 g<\/td><\/tr>
Glucose atomis\u00e9<\/td>30 g<\/td><\/tr>
dextrose<\/td>25 g<\/td><\/tr>
Stab 2000<\/td>2 g<\/td><\/tr>
Pulpe citron vert<\/td>40 g<\/td><\/tr>
yuzu<\/td>5 g<\/td><\/tr>
Passion<\/td>15 g<\/td><\/tr><\/tbody><\/table><\/figure>

Croustillant :<\/u><\/em><\/p>

Pralin\u00e9 noisette<\/td>90 g<\/td><\/tr>
P\u00e2te de noisette<\/td>90 g<\/td><\/tr>
tanariva<\/td>45 g<\/td><\/tr>
Beurre de cacao<\/td>18 g<\/td><\/tr>
Kellog\u2019s<\/td>90 g<\/td><\/tr><\/tbody><\/table><\/figure>

Caramel exo :<\/u><\/em><\/p>

sucre<\/td>170 g<\/td><\/tr>
Glucose atomis\u00e9<\/td>45 g<\/td><\/tr>
cr\u00e8me<\/td>60 g<\/td><\/tr>
glucose<\/td>40 g<\/td><\/tr>
Pulpe passion<\/td>100 g<\/td><\/tr>
Pulpe mangue<\/td>100 g<\/td><\/tr>
Beurre sec<\/td>90 g<\/td><\/tr><\/tbody><\/table><\/figure>

M\u00e9langer le sucre avec le glucose atomis\u00e9 et ajouter la cr\u00e8me et le glucose. Cuire \u00e0 121\u00b0C. D\u00e9cuire avec les pulpes ti\u00e8des et monter \u00e0 104\u00b0C.<\/p>

Une fois refroidie, \u00e0 50\u00b0C, ajouter le beurre et mixer.<\/p>","protected":false},"featured_media":1497,"template":"","etiquettes-recettes":[92],"types-de-plat":[89],"class_list":["post-1496","recettes","type-recettes","status-publish","has-post-thumbnail","hentry","etiquettes-recettes-recette-de-chef","types-de-plat-dessert"],"acf":[],"_links":{"self":[{"href":"https:\/\/tahiti-vanille.com\/it\/wp-json\/wp\/v2\/recettes\/1496","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tahiti-vanille.com\/it\/wp-json\/wp\/v2\/recettes"}],"about":[{"href":"https:\/\/tahiti-vanille.com\/it\/wp-json\/wp\/v2\/types\/recettes"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tahiti-vanille.com\/it\/wp-json\/wp\/v2\/media\/1497"}],"wp:attachment":[{"href":"https:\/\/tahiti-vanille.com\/it\/wp-json\/wp\/v2\/media?parent=1496"}],"wp:term":[{"taxonomy":"etiquettes-recettes","embeddable":true,"href":"https:\/\/tahiti-vanille.com\/it\/wp-json\/wp\/v2\/etiquettes-recettes?post=1496"},{"taxonomy":"types-de-plat","embeddable":true,"href":"https:\/\/tahiti-vanille.com\/it\/wp-json\/wp\/v2\/types-de-plat?post=1496"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}