{"id":4010,"date":"2020-06-13T18:21:03","date_gmt":"2020-06-13T18:21:03","guid":{"rendered":"https:\/\/www.affinite.fr\/index.php\/2020\/06\/13\/il-etait-une-fois-la-patisserie-35\/"},"modified":"2020-06-13T18:21:03","modified_gmt":"2020-06-13T18:21:03","slug":"il-etait-une-fois-la-patisserie-35","status":"publish","type":"post","link":"http:\/\/www.affinite.fr\/index.php\/2020\/06\/13\/il-etait-une-fois-la-patisserie-35\/","title":{"rendered":"Il \u00e9tait une fois la p\u00e2tisserie"},"content":{"rendered":"<p> [ad_1]<br \/>\n<\/p>\n<div id=\"post-body-462707213041869866\" itemprop=\"articleBody\">\n<div dir=\"ltr\" style=\"text-align: left;\" trbidi=\"on\">\n<div dir=\"ltr\" style=\"text-align: left;\" trbidi=\"on\">\n<div class=\"hrecipe\">\nVous \u00eates des dingues de <b>ganache <\/b>sur ce blog, alors en voici une nouvelle : la <span style=\"font-size: large;\"><b><span class=\"fn\">ganache au pralin\u00e9<\/span><\/b><\/span> ! Une recette onctueuse et irr\u00e9sistible.<\/p>\n<p>La recette est ici en vid\u00e9o : <span class=\"lienamazon\"><a href=\"https:\/\/youtu.be\/KlzhSPvMxiI\" target=\"_blank\" rel=\"noopener noreferrer\">ganache au pralin\u00e9 en vid\u00e9o<\/a><\/span>.<\/p>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https:\/\/www.iletaitunefoislapatisserie.com\/2020\/06\/ganache-au-praline.html\"><img decoding=\"async\" alt=\"ganache au pralin\u00e9\" border=\"0\" class=\"photo\" data-original-height=\"433\" data-original-width=\"650\" src=\"https:\/\/1.bp.blogspot.com\/-84zLIWDX6I8\/XuDsJPifhRI\/AAAAAAABPfg\/z5JdVuMp2m4exKoXunA5Qa5suewgYWjDgCLcBGAsYHQ\/s1600\/ganache-au-pralin%25C3%25A9.jpg\" title=\"ganache pralin\u00e9\"\/><\/a><\/div>\n<p><a name=\"more\"\/><br \/>Cette <b>ganache pralin\u00e9<\/b> pourra vous servir pour garnir des <a href=\"https:\/\/www.iletaitunefoislapatisserie.com\/p\/macarons.html\" target=\"_blank\" rel=\"noopener noreferrer\">macarons<\/a>, r\u00e9aliser des <a href=\"https:\/\/www.iletaitunefoislapatisserie.com\/search\/label\/cupcakes\" target=\"_blank\" rel=\"noopener noreferrer\">cupcakes<\/a>, garnir ou recouvrir des layers cakes, etc.<\/p>\n<p>Cette quantit\u00e9 de <a href=\"https:\/\/www.iletaitunefoislapatisserie.com\/search\/label\/ganache\">ganache<\/a> vous permettra de garnir environ 12 cupcakes, ou de garnir un layer cake (il en faudra davantage si vous souhaitez le recouvrir enti\u00e8rement en plus).<\/p>\n<p>On dit qu&rsquo;elle est <b>mont\u00e9e <\/b>car elle est fouett\u00e9e afin de mieux se tenir et de pouvoir \u00eatre manipul\u00e9e.<\/p>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https:\/\/1.bp.blogspot.com\/-XCA_7sy6oDE\/XuDsOIfdHdI\/AAAAAAABPfs\/P0eHBlyDCxItiUIaVZPDvISn2F7baII4QCLcBGAsYHQ\/s1600\/ganache-mont%25C3%25A9e-pralin%25C3%25A9.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img decoding=\"async\" alt=\"ganache mont\u00e9e au pralin\u00e9\" border=\"0\" data-original-height=\"880\" data-original-width=\"650\" src=\"https:\/\/1.bp.blogspot.com\/-XCA_7sy6oDE\/XuDsOIfdHdI\/AAAAAAABPfs\/P0eHBlyDCxItiUIaVZPDvISn2F7baII4QCLcBGAsYHQ\/s1600\/ganache-mont%25C3%25A9e-pralin%25C3%25A9.jpg\" title=\"ganache mont\u00e9e pralin\u00e9\"\/><\/a><\/div>\n<p>\nJe vous explique dans cet article comment faire le <a href=\"https:\/\/www.iletaitunefoislapatisserie.com\/2016\/03\/pate-de-praline-maison.html\" target=\"_blank\" rel=\"noopener noreferrer\">pralin\u00e9 maison<\/a>, mais vous pouvez bien s\u00fbr prendre du pralin\u00e9 industriel. Attention toutefois, il risque d&rsquo;\u00eatre plus sucr\u00e9.<\/p>\n<p>De m\u00eame, afin d&rsquo;\u00e9viter le sucre, je vous conseille d&rsquo;utiliser du <span class=\"lienamazon\"><a href=\"https:\/\/amzn.to\/30t7rqd\" rel=\"nofollow noopener noreferrer\" target=\"_blank\">chocolat blanc Ivoire de chez Valhrona<\/a><\/span>. Il est <b>moins sucr\u00e9<\/b> que les chocolats blancs p\u00e2tissiers de supermarch\u00e9.<\/p>\n<p><b><span style=\"font-size: large;\">D&rsquo;autres recettes de ganaches ?<\/span><\/b><\/p>\n<p>\n<b><u>INFO RECETTE :<\/u><\/b><br \/><i class=\"fas fa-user\"\/>\u00a0 Parts : <b><span class=\"yield\">75 cl<\/span><\/b><br \/><i class=\"fas fa-utensils\"\/>\u00a0 Pr\u00e9paration : <b><span class=\"preptime\">20 mn<span class=\"value-title\" title=\"PT00H20M\"\/><\/span><\/b><br \/><i class=\"fas fa-cookie\"\/>\u00a0 Cuisson : <b><span class=\"cooktime\">5 mn<span class=\"value-title\" title=\"PT00H05M\"\/><\/span><\/b><br \/><i class=\"far fa-clock\"\/>\u00a0 Total : <b><span class=\"duration\">20 mn<span class=\"value-title\" title=\"PT00H25M\"\/><\/span><\/b><\/p>\n<div class=\"quantite\">\n<p>\n<b><u>INGR\u00c9DIENTS POUR 75 CL DE GANACHE AU PRALINE :<\/u><\/b><i><u><br \/><\/u><\/i><\/p>\n<p><u>Pour le pralin\u00e9 :<\/u><\/p>\n<ul style=\"text-align: left;\">\n<li><span class=\"ingredient\">60 g de noisettes enti\u00e8res<\/span><\/li>\n<li><span class=\"ingredient\">60 g d&rsquo;amandes enti\u00e8res<\/span><\/li>\n<li><span class=\"ingredient\">25 ml d&rsquo;eau<\/span><\/li>\n<li><span class=\"ingredient\">80 g de sucre en poudre<\/span><\/li>\n<\/ul>\n<p><u>Pour la ganache en elle-m\u00eame :<\/u><\/p>\n<ul style=\"text-align: left;\">\n<li><span class=\"ingredient\">220 g de <a href=\"https:\/\/amzn.to\/3cPz2Vm\" rel=\"nofollow noopener noreferrer\" target=\"_blank\">chocolat blanc<\/a><\/span><\/li>\n<li><span class=\"ingredient\">100 g de pralin\u00e9<\/span><\/li>\n<li><span class=\"ingredient\">20 cl + 20 cl de cr\u00e8me liquide enti\u00e8re (30% de mati\u00e8res grasses minimum, les pots avec les bouchons rouges dans les supermarch\u00e9s)<\/span><\/li>\n<li><span class=\"ingredient\">1 feuille de g\u00e9latine (facultatif)<\/span><\/li>\n<\/ul>\n<p><\/div>\n<p><!-- Dans l'article --><\/p>\n<p>\n<br \/><b><u>PR\u00c9PARATION :<\/u><\/b><\/p>\n<p>\nLa recette en vid\u00e9o <a href=\"https:\/\/youtu.be\/KlzhSPvMxiI\" target=\"_blank\" rel=\"noopener noreferrer\">est ici<\/a> :<\/p>\n<p>\n<iframe loading=\"lazy\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\" frameborder=\"0\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/KlzhSPvMxiI\" width=\"650\"><\/iframe><\/p>\n<h3 style=\"text-align: left;\">\n<span class=\"instructions\">Pralin\u00e9 maison<\/span><\/h3>\n<p><span class=\"instructions\">1. Commencez par placer l&rsquo;eau et le sucre en poudre dans une po\u00eale ou une casserole \u00e0 fond large.<\/span><\/p>\n<p><span class=\"instructions\">2. Faites chauffer jusqu&rsquo;\u00e0 atteindre 118\u00b0C. Vous aurez besoin d&rsquo;un <a href=\"https:\/\/amzn.to\/3hhl1TL\" rel=\"nofollow noopener noreferrer\" target=\"_blank\">thermom\u00e8tre de cuisine<\/a>.<\/span><br \/><span class=\"instructions\">Ajoutez alors les noisettes et les amandes.<\/span><br \/><span class=\"instructions\">Petit \u00e0 petit, elles vont se couvrir d&rsquo;une pellicule blanche. On dit que le sucre <b>sable<\/b>.<\/span><\/p>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<span class=\"instructions\"><a href=\"https:\/\/3.bp.blogspot.com\/-2gRgoYSt2Tg\/VtseFXNg20I\/AAAAAAAAJqo\/q3IqsIF6DR4\/s1600\/IMG_4828.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"><img decoding=\"async\" border=\"0\" src=\"https:\/\/3.bp.blogspot.com\/-2gRgoYSt2Tg\/VtseFXNg20I\/AAAAAAAAJqo\/q3IqsIF6DR4\/s1600\/IMG_4828.JPG\"\/><\/a><\/span><\/div>\n<p><span class=\"instructions\"><br \/>\n<br \/>3. Laissez cuire jusqu&rsquo;\u00e0 ce que le sucre refonde et caram\u00e9lise.<\/span><\/p>\n<p><span class=\"instructions\">4. Versez alors le m\u00e9lange sur une feuille de papier sulfuris\u00e9 et laissez refroidir compl\u00e8tement.<\/span><\/p>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https:\/\/1.bp.blogspot.com\/-SCEca5j7Eys\/XuDsH_T08DI\/AAAAAAABPfI\/YLWeXpJHbV4KCYo7c_92ZxiiUXQSdldlwCLcBGAsYHQ\/s1600\/IMG_8424.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img decoding=\"async\" border=\"0\" data-original-height=\"259\" data-original-width=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-SCEca5j7Eys\/XuDsH_T08DI\/AAAAAAABPfI\/YLWeXpJHbV4KCYo7c_92ZxiiUXQSdldlwCLcBGAsYHQ\/s1600\/IMG_8424.jpg\"\/><\/a><\/div>\n<p><span class=\"instructions\"><br \/>\n<br \/>5. Concassez les <b>amandes <\/b>et les <b>noisettes <\/b>grossi\u00e8rement en fonction de la puissance de votre robot et placez-les dans votre mixeur.<\/span><\/p>\n<p><span class=\"instructions\">J&rsquo;utilise le <span class=\"lienamazon\"><a href=\"https:\/\/www.iletaitunefoislapatisserie.com\/2018\/02\/le-cook-expert-de-chez-magimix-test-et-avis.html\" rel=\"nofollow noopener noreferrer\" target=\"_blank\">Cook Expert<\/a><\/span> de chez Magimix pour mon pralin\u00e9, c&rsquo;est le top et j&rsquo;obtiens une p\u00e2te bien lisse. <\/span><\/p>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https:\/\/www.iletaitunefoislapatisserie.com\/2018\/02\/le-cook-expert-de-chez-magimix-test-et-avis.html\" rel=\"noopener noreferrer\" target=\"_blank\"><img decoding=\"async\" alt=\"https:\/\/www.iletaitunefoislapatisserie.com\/2018\/02\/le-cook-expert-de-chez-magimix-test-et-avis.html\" border=\"0\" data-original-height=\"267\" data-original-width=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-KEJWij0NyHk\/XuDsIITFx-I\/AAAAAAABPfQ\/8YsiKFkrZakpNwmld9HLj17q2yYs97WqACLcBGAsYHQ\/s1600\/IMG_8425.jpg\"\/><\/a><\/div>\n<p><center><br \/>\n<span class=\"instructions\"><span class=\"acheter\"><a href=\"https:\/\/www.iletaitunefoislapatisserie.com\/2018\/02\/le-cook-expert-de-chez-magimix-test-et-avis.html\" rel=\"noopener noreferrer\" target=\"_blank\">En savoir plus sur le cook expert<\/a><\/span><\/span><\/center>\n<\/div>\n<\/div>\n<p><span class=\"instructions\">6. <\/span><span class=\"instructions\">Mixez jusqu&rsquo;\u00e0 obtenir une<b> p\u00e2te parfaitement lisse<\/b>. Vous allez d&rsquo;abord obtenir une poudre, ce sera ce que l&rsquo;on appelle du <b>pralin <\/b>! Continuez de mixer, il vous faudra une bonne dizaine de minutes avant d&rsquo;obtenir du pralin\u00e9.<\/span><\/p>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https:\/\/1.bp.blogspot.com\/-3XlRMbMc11s\/XuIxdiOnqPI\/AAAAAAABPgs\/1cRfF9dePocu15s1wDA697RK01vrmMmxgCLcBGAsYHQ\/s1600\/pralin%25C3%25A9.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img decoding=\"async\" border=\"0\" data-original-height=\"286\" data-original-width=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-3XlRMbMc11s\/XuIxdiOnqPI\/AAAAAAABPgs\/1cRfF9dePocu15s1wDA697RK01vrmMmxgCLcBGAsYHQ\/s1600\/pralin%25C3%25A9.jpg\"\/><\/a><\/div>\n<p><span class=\"instructions\">\u00a0<\/span><\/p>\n<h3 style=\"text-align: left;\">\nGanache<\/h3>\n<p><span class=\"instructions\"><br \/>\n<br \/>1. Placez la g\u00e9latine dans un bol d&rsquo;eau froide. La g\u00e9latine n&rsquo;est pas obligatoire, c&rsquo;est pour une <b>meilleure tenue<\/b> selon ce que vous souhaitez faire de votre ganache.<\/span><br \/><span class=\"instructions\"><br \/>2. Coupez le <span class=\"lienamazon\"><a href=\"https:\/\/amzn.to\/30t7rqd\" rel=\"nofollow noopener noreferrer\" target=\"_blank\">chocolat blanc<\/a><\/span> en petits morceaux. Placez-les dans un r\u00e9cipient.<\/span><br \/><span class=\"instructions\"><br \/><\/span><br \/>\n<\/p>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https:\/\/1.bp.blogspot.com\/-yU3NCE-yMGE\/XuDsH-ji5rI\/AAAAAAABPfM\/onkJOFD39uYtltjohU9T2b_2cqlLX74SwCLcBGAsYHQ\/s1600\/IMG_8433.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img decoding=\"async\" border=\"0\" data-original-height=\"281\" data-original-width=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-yU3NCE-yMGE\/XuDsH-ji5rI\/AAAAAAABPfM\/onkJOFD39uYtltjohU9T2b_2cqlLX74SwCLcBGAsYHQ\/s1600\/IMG_8433.jpg\"\/><\/a><\/div>\n<p><span class=\"instructions\">3. Faites chauffer ensemble la cr\u00e8me (20 cl) et le pralin\u00e9, jusqu&rsquo;\u00e0 ce que le pralin\u00e9 soit bien fondu.<\/span><\/p>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https:\/\/1.bp.blogspot.com\/-tgrb0raSsMo\/XuDsIi7UHnI\/AAAAAAABPfU\/5Lk_VlMDWSsHbgAF70v7CyvAZ8gSdyisACLcBGAsYHQ\/s1600\/IMG_8434.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img decoding=\"async\" border=\"0\" data-original-height=\"267\" data-original-width=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-tgrb0raSsMo\/XuDsIi7UHnI\/AAAAAAABPfU\/5Lk_VlMDWSsHbgAF70v7CyvAZ8gSdyisACLcBGAsYHQ\/s1600\/IMG_8434.jpg\"\/><\/a><\/div>\n<p><span class=\"instructions\"><br \/>\n<br \/>4. Hors du feu, ajoutez la <b>g\u00e9latine essor\u00e9e<\/b>.<\/span><\/p>\n<p><span class=\"instructions\">5. Versez la cr\u00e8me bien chaude sur le <b><a href=\"http:\/\/www.affinite.fr\/index.php\/2025\/02\/27\/le-chocolat-et-le-materiel-indispensable-pour-reussir-vos-creations-gourmandes\/\">chocolat<\/a> blanc<\/b>.<\/span><\/p>\n<p><span class=\"instructions\">6. Avec un <b>fouet \u00e0 main<\/b>, m\u00e9langez jusqu&rsquo;\u00e0 ce que le chocolat blanc soit fondu et que le m\u00e9lange soit homog\u00e8ne. Si besoin, faites fondre quelques secondes au micro-ondes ou au bain-marie.<\/span><\/p>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https:\/\/1.bp.blogspot.com\/-CFoGom07PQw\/XuDsI9b9HJI\/AAAAAAABPfc\/6zAttuch018Q2GN8U2RpjA7lRWr5gR5QwCLcBGAsYHQ\/s1600\/IMG_8435.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"274\" data-original-width=\"400\" height=\"219\" src=\"https:\/\/1.bp.blogspot.com\/-CFoGom07PQw\/XuDsI9b9HJI\/AAAAAAABPfc\/6zAttuch018Q2GN8U2RpjA7lRWr5gR5QwCLcBGAsYHQ\/s320\/IMG_8435.jpg\" width=\"320\"\/><\/a><\/div>\n<p><span class=\"instructions\">Si vous arr\u00eatez la recette ici, vous avez une <b>ganache simple<\/b>, qui ressemblera \u00e0 une <a href=\"https:\/\/www.iletaitunefoislapatisserie.com\/search\/label\/p%C3%A2te%20%C3%A0%20tartiner\">p\u00e2te \u00e0 tartiner<\/a> en refroidissant.<\/span><\/p>\n<p><span class=\"instructions\">Mais non on continue si on veut faire une <b>ganache mont\u00e9e<\/b>.<\/span><\/p>\n<p>7. Ajoutez ensuite les 20 cl restants de cr\u00e8me liquide froide. M\u00e9langez de nouveau.<\/p>\n<p><span class=\"instructions\">Filmez au contact (en collant le film \u00e0 la pr\u00e9paration) et placez dans l&rsquo;id\u00e9al <b>une nuit au r\u00e9frig\u00e9rateur<\/b>. Si vous n&rsquo;avez pas le temps, laissez 4 heures au frigo, ou au pire 1 heure au cong\u00e9lateur.<\/span><\/p>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https:\/\/1.bp.blogspot.com\/-A64CVCWKgkE\/XuDsI330adI\/AAAAAAABPfY\/GYy-dmT5JSQbDw-aBULUi38bS81LaQMewCLcBGAsYHQ\/s1600\/IMG_8436.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img decoding=\"async\" border=\"0\" data-original-height=\"267\" data-original-width=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-A64CVCWKgkE\/XuDsI330adI\/AAAAAAABPfY\/GYy-dmT5JSQbDw-aBULUi38bS81LaQMewCLcBGAsYHQ\/s1600\/IMG_8436.jpg\"\/><\/a><\/div>\n<p><span class=\"instructions\">Le lendemain, sortez la ganache du frigo. Vous verrez qu&rsquo;elle a bien durci.<\/span><\/p>\n<p><span class=\"instructions\"><br \/>\nFouettez-la pendant 10 minutes environ, \u00e0 <b>puissance moyenne<\/b>, en augmentant la vitesse progressivement. Elle doit \u00e9paissir et tenir toute seule sur le fouet.<\/span><\/p>\n<p><span class=\"instructions\">Je pr\u00e9f\u00e8re fouetter la ganache au <span class=\"lienamazon\"><a href=\"https:\/\/amzn.to\/2MQdgWV\" rel=\"nofollow noopener noreferrer\" target=\"_blank\">fouet \u00e9lectrique<\/a><\/span> qu&rsquo;au robot p\u00e2tissier. Cela permet d&rsquo;y aller plus doucement et de bien v\u00e9rifier qu&rsquo;elle ne granule pas. <\/span><\/p>\n<p><span class=\"instructions\">Attention <b>surveillez-la comme le lait sur le feu<\/b> !<\/span><\/p>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https:\/\/1.bp.blogspot.com\/-qbN4PLRexQE\/XuDsOOREhtI\/AAAAAAABPfo\/pNhZbKO4YjsyE2WneuxE22q0eRPYiZ2jQCLcBGAsYHQ\/s1600\/ganache-mont%25C3%25A9e-au-pralin%25C3%25A9.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img decoding=\"async\" alt=\"ganache pralin\u00e9 chocolat blanc\" border=\"0\" data-original-height=\"905\" data-original-width=\"650\" src=\"https:\/\/1.bp.blogspot.com\/-qbN4PLRexQE\/XuDsOOREhtI\/AAAAAAABPfo\/pNhZbKO4YjsyE2WneuxE22q0eRPYiZ2jQCLcBGAsYHQ\/s1600\/ganache-mont%25C3%25A9e-au-pralin%25C3%25A9.jpg\" title=\"ganache au pralin\u00e9\"\/><\/a><\/div>\n<p><span class=\"instructions\"><br \/>Si votre ganache pralin\u00e9 <b>tranche <\/b>(granule), c&rsquo;est soit :<br \/><\/span><\/p>\n<ul style=\"text-align: left;\"><span class=\"instructions\"><\/p>\n<li>parce que vous l&rsquo;avez fouett\u00e9e trop vite<\/li>\n<li>parce que vous l&rsquo;avez fouett\u00e9e trop longtemps<\/li>\n<li>parce qu&rsquo;elle n&rsquo;\u00e9tait pas assez froide<\/li>\n<li>parce que les ustensiles (cuve, fouet) n&rsquo;\u00e9taient pas assez froids<\/li>\n<p><\/span><\/ul>\n<p><span class=\"instructions\"><\/p>\n<p>Vous pouvez la rattraper en la refaisant fondre, puis en la repla\u00e7ant 24 heures au r\u00e9frig\u00e9rateur. Vous la re-montez en changeant ce qui n&rsquo;allait pas, et \u00e7a devrait marcher !<\/span><\/p>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https:\/\/1.bp.blogspot.com\/-6Mn9oYC5-Cw\/XuDsOn6qNUI\/AAAAAAABPfw\/icmuKA57fTYcPzoa4nqmH3egHz9NegNagCLcBGAsYHQ\/s1600\/recette-ganache-pralin%25C3%25A9.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img decoding=\"async\" alt=\"recette ganache pralin\u00e9\" border=\"0\" data-original-height=\"941\" data-original-width=\"650\" src=\"https:\/\/1.bp.blogspot.com\/-6Mn9oYC5-Cw\/XuDsOn6qNUI\/AAAAAAABPfw\/icmuKA57fTYcPzoa4nqmH3egHz9NegNagCLcBGAsYHQ\/s1600\/recette-ganache-pralin%25C3%25A9.jpg\" title=\"comment faire une ganache au pralin\u00e9\"\/><\/a><\/div>\n<p><\/p>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https:\/\/1.bp.blogspot.com\/-VIbVW7HBykY\/XuDsODs9oOI\/AAAAAAABPfk\/MXpjN5fVD3UzG9kfzZEl5lbGQ8aov6wogCLcBGAsYHQ\/s1600\/ganache-pralin%25C3%25A9.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img decoding=\"async\" alt=\"recette de ganache pralin\u00e9\" border=\"0\" data-original-height=\"975\" data-original-width=\"650\" src=\"https:\/\/1.bp.blogspot.com\/-VIbVW7HBykY\/XuDsODs9oOI\/AAAAAAABPfk\/MXpjN5fVD3UzG9kfzZEl5lbGQ8aov6wogCLcBGAsYHQ\/s1600\/ganache-pralin%25C3%25A9.jpg\" title=\"ganache pralin\u00e9 recette\"\/><\/a><\/div>\n<p><span class=\"instructions\"><br \/><\/span><\/p>\n<p>Retrouvez ici mes <a href=\"https:\/\/www.iletaitunefoislapatisserie.com\/search\/label\/ganache\">recettes de ganaches<\/a>.<\/p>\n<p><span class=\"author\">Christelle<\/span><\/p>\n<\/div>\n<\/div>\n<p>[ad_2]<br \/>\n<br \/><a href=\"https:\/\/www.iletaitunefoislapatisserie.com\/2020\/06\/ganache-au-praline.html\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>[ad_1] Vous \u00eates des dingues de ganache sur ce blog, alors en voici une nouvelle : la ganache au pralin\u00e9 &hellip; <a href=\"http:\/\/www.affinite.fr\/index.php\/2020\/06\/13\/il-etait-une-fois-la-patisserie-35\/\" class=\"more-link\">Plus <span class=\"screen-reader-text\">Il \u00e9tait une fois la p\u00e2tisserie<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":4011,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_sitemap_exclude":false,"_sitemap_priority":"","_sitemap_frequency":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-4010","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tous"],"_links":{"self":[{"href":"http:\/\/www.affinite.fr\/index.php\/wp-json\/wp\/v2\/posts\/4010"}],"collection":[{"href":"http:\/\/www.affinite.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.affinite.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.affinite.fr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.affinite.fr\/index.php\/wp-json\/wp\/v2\/comments?post=4010"}],"version-history":[{"count":0,"href":"http:\/\/www.affinite.fr\/index.php\/wp-json\/wp\/v2\/posts\/4010\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.affinite.fr\/index.php\/wp-json\/wp\/v2\/media\/4011"}],"wp:attachment":[{"href":"http:\/\/www.affinite.fr\/index.php\/wp-json\/wp\/v2\/media?parent=4010"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.affinite.fr\/index.php\/wp-json\/wp\/v2\/categories?post=4010"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.affinite.fr\/index.php\/wp-json\/wp\/v2\/tags?post=4010"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}