{"id":130,"date":"2009-12-12T20:36:50","date_gmt":"2009-12-12T19:36:50","guid":{"rendered":"http:\/\/www.gazolina-artline.com\/nenettebrod\/?p=130"},"modified":"2010-06-28T15:45:35","modified_gmt":"2010-06-28T14:45:35","slug":"charlotte-amandes","status":"publish","type":"post","link":"https:\/\/www.gazolina-artline.com\/nenettebrod\/charlotte-amandes\/","title":{"rendered":"Charlotte aux amandes"},"content":{"rendered":"<p><span style=\"font-size: large;\"><strong><span style=\"font-family: comic sans ms,sans-serif;\"><a href=\"http:\/\/www.gazolina-artline.com\/nenettebrod\/wp-content\/uploads\/Malakof1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-376\" title=\"Malakof\" src=\"http:\/\/www.gazolina-artline.com\/nenettebrod\/wp-content\/uploads\/Malakof1.jpg\" alt=\"\" width=\"448\" height=\"336\" srcset=\"https:\/\/www.gazolina-artline.com\/nenettebrod\/wp-content\/uploads\/Malakof1.jpg 448w, https:\/\/www.gazolina-artline.com\/nenettebrod\/wp-content\/uploads\/Malakof1-300x224.jpg 300w\" sizes=\"auto, (max-width: 448px) 100vw, 448px\" \/><\/a><\/span><\/strong><\/span><\/p>\n<p><span style=\"font-size: large;\"><strong><span style=\"font-family: comic sans ms,sans-serif;\">Charlotte aux amandes ou Malakoff<\/span><\/strong> <\/span><\/p>\n<p style=\"margin: 0in;\"><span style=\"font-size: medium;\"><span style=\"font-family: comic sans ms,sans-serif;\">proportions\u00a0pour un moule de\u00a0 17 cm de diam\u00e8tre.<\/span><\/span><\/p>\n<p style=\"margin: 0in;\"><span style=\"font-size: medium;\"><span style=\"font-family: comic sans ms,sans-serif;\">180 gr d&rsquo;amandes en poudre<\/span><\/span><\/p>\n<p style=\"margin: 0in;\"><span style=\"font-size: medium;\"><span style=\"font-family: comic sans ms,sans-serif;\">130 gr de sucre en poudre extra fin<\/span><\/span><\/p>\n<p style=\"margin: 0in;\"><span style=\"font-size: medium;\"><span style=\"font-family: comic sans ms,sans-serif;\">130 gr de beurre doux<\/span><\/span><\/p>\n<p style=\"margin: 0in;\"><span style=\"font-size: medium;\"><span style=\"font-family: comic sans ms,sans-serif;\">30 biscuits \u00e0 la cuill\u00e8re,<\/span><\/span><\/p>\n<p style=\"margin: 0in;\"><span style=\"font-size: medium;\"><span style=\"font-family: comic sans ms,sans-serif;\">8 cuiller\u00e9es \u00e0 soupe de kirsch, 1 verre d\u2019eau.<\/span><\/span><\/p>\n<p style=\"margin: 0in;\"><span style=\"font-size: medium;\"><span style=\"font-family: comic sans ms,sans-serif;\">Pr\u00e9parer la cr\u00e8me anglaise (moi je l&rsquo;ach\u00e8te toute pr\u00eate)<\/span><\/span><\/p>\n<p style=\"margin: 0in;\"><span style=\"font-size: medium;\"><span style=\"font-family: comic sans ms,sans-serif;\">R\u00e9duisez le beurre en cr\u00e8me sans le faire fondre\u00a0mais en le travaillant \u00e0 la cuill\u00e8re en bois ou au fouet \u00e9lectrique.<\/span><\/span><\/p>\n<p style=\"margin: 0in;\"><span style=\"font-size: medium;\"><span style=\"font-family: comic sans ms,sans-serif;\">Ajouter peu \u00e0 peu le sucre en travaillant longuement, puis la poudre d&rsquo;amandes et enfin 3 ou 4 cuiller\u00e9es de cr\u00e8me anglaise afin de rendre le m\u00e9lange onctueux.<\/span><\/span><\/p>\n<p style=\"margin: 0in;\"><span style=\"font-size: medium;\"><span style=\"font-family: comic sans ms,sans-serif;\">Recouvrez le fond d&rsquo;un moule \u00e0 charlotte avec des biscuits imbib\u00e9s d&rsquo;un m\u00e9lange d&rsquo;eau et de kirsch. Sur cette premi\u00e8re couche de biscuits \u00e9talez la moiti\u00e9 de la cr\u00e8me. Remettez des biscuits, de la cr\u00e8me et remplissez ainsi le moule.<\/span><\/span><\/p>\n<p style=\"margin: 0in;\"><span style=\"font-size: medium;\"><span style=\"font-family: comic sans ms,sans-serif;\">Terminez par une couche de biscuits. Couvrez le moule d&rsquo;une petite assiette, et posez un poids\u00a0 dessus, mettez au r\u00e9frig\u00e9rateur pendant au moins\u00a0 12 heures.<\/span><\/span><\/p>\n<p style=\"margin: 0in;\"><span style=\"font-size: medium;\"><span style=\"font-family: comic sans ms,sans-serif;\">D\u00e9moulez\u00a0\u00a0au moment\u00a0de servir.<\/span><\/span><\/p>\n<p style=\"margin: 0in;\"><span style=\"font-size: medium;\"><span style=\"font-family: comic sans ms,sans-serif;\">D\u00e9corer avec des amandes effil\u00e9es l\u00e9g\u00e8rement grill\u00e9es.<\/span><\/span><\/p>\n<p style=\"margin: 0in;\"><span style=\"font-size: medium;\"><span style=\"font-family: comic sans ms,sans-serif;\">(pour d\u00e9mouler plus facilement je mets du cello-frais dans le moule et tout autour)<\/span><\/span><\/p>\n<p style=\"margin: 0in;\"><span style=\"font-size: medium;\"><span style=\"font-family: comic sans ms,sans-serif;\"> <\/span><\/span><\/p>\n<p style=\"margin: 0in;\"><span style=\"font-size: medium;\"><span style=\"font-family: comic sans ms,sans-serif;\"> <\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Charlotte aux amandes ou Malakoff proportions\u00a0pour un moule de\u00a0 17 cm de diam\u00e8tre. 180 gr d&rsquo;amandes en poudre 130 gr<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[49,54,48,51,55,29,28,53,50,52],"class_list":["post-130","post","type-post","status-publish","format-standard","hentry","category-recettes","tag-amandes","tag-biscuits","tag-charlotte","tag-creme-anglaise","tag-cuillere","tag-dessert","tag-gateaux","tag-kirsh","tag-malakoff","tag-moule"],"_links":{"self":[{"href":"https:\/\/www.gazolina-artline.com\/nenettebrod\/wp-json\/wp\/v2\/posts\/130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gazolina-artline.com\/nenettebrod\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gazolina-artline.com\/nenettebrod\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gazolina-artline.com\/nenettebrod\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gazolina-artline.com\/nenettebrod\/wp-json\/wp\/v2\/comments?post=130"}],"version-history":[{"count":7,"href":"https:\/\/www.gazolina-artline.com\/nenettebrod\/wp-json\/wp\/v2\/posts\/130\/revisions"}],"predecessor-version":[{"id":383,"href":"https:\/\/www.gazolina-artline.com\/nenettebrod\/wp-json\/wp\/v2\/posts\/130\/revisions\/383"}],"wp:attachment":[{"href":"https:\/\/www.gazolina-artline.com\/nenettebrod\/wp-json\/wp\/v2\/media?parent=130"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gazolina-artline.com\/nenettebrod\/wp-json\/wp\/v2\/categories?post=130"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gazolina-artline.com\/nenettebrod\/wp-json\/wp\/v2\/tags?post=130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}