{"id":435,"date":"2017-11-19T22:17:59","date_gmt":"2017-11-19T21:17:59","guid":{"rendered":"http:\/\/omongategj.cluster026.hosting.ovh.net\/omg\/?p=435"},"modified":"2022-08-29T14:41:53","modified_gmt":"2022-08-29T12:41:53","slug":"lenvol-du-trianon","status":"publish","type":"post","link":"https:\/\/www.omongateau.fr\/index.php\/2017\/11\/19\/lenvol-du-trianon\/","title":{"rendered":"L&rsquo;Envol du Trianon"},"content":{"rendered":"<p class=\"font_8\">Le Trianon \u00e9tait d\u00e9j\u00e0 un g\u00e2teau que j&rsquo;adorais faire. Mais avec ce qu&rsquo;il s&rsquo;est pass\u00e9 avec Cyril Lignac lors de la 5\u00e8me \u00e9mission du Meilleur P\u00e2tissier, cette p\u00e2tisserie est d\u00e9finitivement entr\u00e9e dans mon c\u0153ur&#8230;<\/p>\n<p class=\"font_8\">Recette !<\/p>\n<ul>\n<li><b>Mat\u00e9riels et ingr\u00e9dients utilis\u00e9s<\/b><br \/>\n&#8211; <a href=\"https:\/\/www.amazon.fr\/CACAO-BARRY-Cacao-Chocolat-Pistoles\/dp\/B01A81RKT4\/ref=as_li_ss_tl?ie=UTF8&amp;qid=1544800192&amp;sr=8-3&amp;keywords=cacao+barry&amp;linkCode=ll1&amp;tag=omongateau-21&amp;linkId=548023109a4ed7ebda1f518869a3826d&amp;language=fr_FR\" target=\"_blank\" rel=\"noopener\">Chocolat CacaoBarry Ghana<\/a><br \/>\n&#8211; <a href=\"https:\/\/www.amazon.fr\/Noisettes-poudre-100-qualit%C3%A9-Extra\/dp\/B01N7YYI7M\/ref=as_li_ss_tl?s=grocery&amp;ie=UTF8&amp;qid=1544800637&amp;sr=1-1&amp;keywords=poudre+de+noisette&amp;linkCode=ll1&amp;tag=omongateau-21&amp;linkId=e5024d8be0ef11d0f5bfaf23162ef958&amp;language=fr_FR\" target=\"_blank\" rel=\"noopener\">Noisette en poudre<\/a><br \/>\n&#8211; <a href=\"https:\/\/www.amazon.fr\/Saint-Louis-Sucre-Glace-Saupoudreuse\/dp\/B002VFODKU\/ref=as_li_ss_tl?s=grocery&amp;ie=UTF8&amp;qid=1544800984&amp;sr=1-5&amp;keywords=sucre+glace&amp;linkCode=ll1&amp;tag=omongateau-21&amp;linkId=61d189a4a970cab2e76a66830ce203aa&amp;language=fr_FR\" target=\"_blank\" rel=\"noopener\">Sucre glace<\/a><br \/>\n&#8211; <a href=\"https:\/\/www.amazon.fr\/Scrapcooking-P%C3%A2te-Pralin%C3%A9-Noisettes-200\/dp\/B00BQ4RZ02\/ref=as_li_ss_tl?s=grocery&amp;ie=UTF8&amp;qid=1544801091&amp;sr=1-1&amp;keywords=pate+de+pralin%C3%A9&amp;linkCode=ll1&amp;tag=omongateau-21&amp;linkId=33dfaa224a591318b9f2349565374f82&amp;language=fr_FR\" target=\"_blank\" rel=\"noopener\">P\u00e2te de pralin\u00e9<\/a><br \/>\n&#8211; <a href=\"https:\/\/www.amazon.fr\/Poudre-beurre-cacao-Callebaut-Mycryo\/dp\/B003QNVCEG\/ref=as_li_ss_tl?s=grocery&amp;ie=UTF8&amp;qid=1544801180&amp;sr=1-1&amp;keywords=mycryo&amp;linkCode=ll1&amp;tag=omongateau-21&amp;linkId=0f75a8224f9c07ebd0b04203e3f23d2e&amp;language=fr_FR\" target=\"_blank\" rel=\"noopener\">Beurre de cacao Mycryo<\/a><br \/>\n&#8211; <a href=\"https:\/\/www.amazon.fr\/Buyer-3989-20-Cercle-Rond-20cm\/dp\/B000EPUTPM\/ref=as_li_ss_tl?s=grocery&amp;ie=UTF8&amp;qid=1544801277&amp;sr=8-1&amp;keywords=cercle+patissier+20cm&amp;linkCode=ll1&amp;tag=omongateau-21&amp;linkId=8e785dc7722831bf0f144bd03c124978&amp;language=fr_FR\" target=\"_blank\" rel=\"noopener\">Cercle \u00e0 entremets<\/a><br \/>\n&#8211; <a href=\"https:\/\/www.amazon.fr\/Digital-Thermom%C3%A8tre-infrarouge-contact-temp%C3%A9rature\/dp\/B07GFK2FDZ\/ref=as_li_ss_tl?s=grocery&amp;ie=UTF8&amp;qid=1544801427&amp;sr=1-1&amp;keywords=thermometre+laser&amp;linkCode=ll1&amp;tag=omongateau-21&amp;linkId=59fb7050935bd7858fd178547dd11324&amp;language=fr_FR\" target=\"_blank\" rel=\"noopener\">Thermom\u00e8tre laser<\/a><br \/>\n&#8211; <a href=\"https:\/\/www.amazon.fr\/Ibili-773602-cercle-special-patissier\/dp\/B0030LY83G\/ref=as_li_ss_tl?s=aps&amp;ie=UTF8&amp;qid=1544801502&amp;sr=1-3-catcorr&amp;keywords=rhodoid&amp;linkCode=ll1&amp;tag=omongateau-21&amp;linkId=de3fb85cb4aef618bb784b65eca8168e&amp;language=fr_FR\" target=\"_blank\" rel=\"noopener\">Rhodoide<\/a><\/li>\n<\/ul>\n<p class=\"font_8\"><strong><span style=\"font-size: 10pt;\"><em>(Pour un entremets de 20 cm de diam\u00e8tre et 4.5cm de haut,\u00a0de 8 \u00e0 12 personnes)<\/em><\/span><\/strong><\/p>\n<p class=\"font_8\"><em><strong>Note : La masse g\u00e9latine est faite avec de la g\u00e9latine en poudre 200 bloom r\u00e9hydrat\u00e9e\u00a0avec 6 fois son poids en eau. Par exemple, pour faire une masse g\u00e9latine de 70g, mettre 10g de poudre et 60g d&rsquo;eau. Laisser prendre.<\/strong><\/em><\/p>\n<p class=\"font_8\"><strong>Biscuit Dacquois \u00e0 la noisette :<br \/>\n<\/strong><\/p>\n<p class=\"font_8\">&#8211; 90g de blancs d\u2019\u0153uf<br \/>\n&#8211; 25g de sucre<br \/>\n&#8211; 100g de poudre de noisette<br \/>\n&#8211; 100g de sucre glace<\/p>\n<p class=\"font_8\">Pr\u00e9chauffer le four \u00e0 175\u00b0. Monter les blancs d\u2019\u0153uf avec les 25 g de sucre. Il faut une texture ferme. Tamiser les poudres ensembles. Les verser en 3 fois en pluie dans les blancs mont\u00e9s. M\u00e9langer d\u00e9licatement \u00e0 la maryse. Pocher un disque de 18 cm de diam\u00e8tre. Cuire 20 minutes \u00e0 175\u00b0<\/p>\n<div class=\" gallery wolf-images-gallery clearfix simple-gallery hover-default padding gallery-3-columns\" id=\"gallery-885\" style=\"\"><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_210932.jpg\" class=\"lightbox image-item\" rel=\"gallery-885\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_210932.jpg\" alt=\"20171117_210932\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_211403.jpg\" class=\"lightbox image-item\" rel=\"gallery-885\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_211403.jpg\" alt=\"20171117_211403\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_211454.jpg\" class=\"lightbox image-item\" rel=\"gallery-885\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_211454.jpg\" alt=\"20171117_211454\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_211817_001.jpg\" class=\"lightbox image-item\" rel=\"gallery-885\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_211817_001.jpg\" alt=\"20171117_211817_001\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_212155.jpg\" class=\"lightbox image-item\" rel=\"gallery-885\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_212155.jpg\" alt=\"20171117_212155\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_212340.jpg\" class=\"lightbox image-item\" rel=\"gallery-885\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_212340.jpg\" alt=\"20171117_212340\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_213045.jpg\" class=\"lightbox image-item\" rel=\"gallery-885\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_213045.jpg\" alt=\"20171117_213045\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_213151.jpg\" class=\"lightbox image-item\" rel=\"gallery-885\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_213151.jpg\" alt=\"20171117_213151\"><\/a><\/div><\/div>\n<p>&nbsp;<\/p>\n<p class=\"font_8\"><strong>Croustillant pralin\u00e9 :<\/strong><\/p>\n<p class=\"font_8\">&#8211; 150 g de p\u00e2te de pralin\u00e9 (recette du pralin\u00e9 disponible sur\u00a0<a href=\"https:\/\/www.facebook.com\/omongateau\" target=\"_blank\" rel=\"nofollow noopener\" data-type=\"external\" data-content=\"https:\/\/www.facebook.com\/omongateau\">https:\/\/www.facebook.com\/omongateau<\/a>)<br \/>\n&#8211; 30 g de chocolat au lait Ghana CacaoBarry<br \/>\n&#8211; 60 g de cr\u00eape\u00a0dentelle<\/p>\n<p class=\"font_8\">Faire fondre le chocolat au lait au micro-onde sans le br\u00fbler. Incorporer la p\u00e2te de pralin\u00e9. \u00c9mietter\u00a0les cr\u00eapes\u00a0dentelle grossi\u00e8rement et m\u00e9langer d\u00e9licatement \u00e0 la maryse.<\/p>\n<div class=\" gallery wolf-images-gallery clearfix simple-gallery hover-default padding gallery-3-columns\" id=\"gallery-872\" style=\"\"><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_213741.jpg\" class=\"lightbox image-item\" rel=\"gallery-872\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_213741.jpg\" alt=\"20171117_213741\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_214752.jpg\" class=\"lightbox image-item\" rel=\"gallery-872\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_214752.jpg\" alt=\"20171117_214752\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_215004.jpg\" class=\"lightbox image-item\" rel=\"gallery-872\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_215004.jpg\" alt=\"20171117_215004\"><\/a><\/div><\/div>\n<p class=\"font_8\"><strong>Montage 1 :\u00a0<\/strong><\/p>\n<p class=\"font_8\">Emporte-pi\u00e8cer le biscuit \u00e0 l&rsquo;aide d&rsquo;un cercle de 18 cm. Chemiser le cercle \u00e0 l&rsquo;aide d&rsquo;un rodhoid. Poser le biscuit au fond. \u00c9taler le croustillant pralin\u00e9 \u00e0 l&rsquo;aide d&rsquo;une petite spatule coud\u00e9e le plus r\u00e9guli\u00e8rement possible. R\u00e9server au cong\u00e9lateur 30 minutes.<\/p>\n<div class=\" gallery wolf-images-gallery clearfix simple-gallery hover-default padding gallery-4-columns\" id=\"gallery-263\" style=\"\"><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_215235.jpg\" class=\"lightbox image-item\" rel=\"gallery-263\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_215235.jpg\" alt=\"20171117_215235\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_215852.jpg\" class=\"lightbox image-item\" rel=\"gallery-263\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_215852.jpg\" alt=\"20171117_215852\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_220724.jpg\" class=\"lightbox image-item\" rel=\"gallery-263\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_220724.jpg\" alt=\"20171117_220724\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_221158.jpg\" class=\"lightbox image-item\" rel=\"gallery-263\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_221158.jpg\" alt=\"20171117_221158\"><\/a><\/div><\/div>\n<p class=\"font_8\"><strong>Mousse chocolat :<\/strong><br \/>\n&#8211; 35 g de masse g\u00e9latine<br \/>\n&#8211; 400 g de cr\u00e8me liquide 35%<br \/>\n&#8211; 1 oeuf<br \/>\n&#8211; 3 jaunes d&rsquo;oeuf<br \/>\n&#8211; 40 g de sucre<br \/>\n&#8211; 25 g d&rsquo;eau<br \/>\n&#8211; 240 g de chocolat au lait Ghana CacaoBarry<\/p>\n<p class=\"font_8\">Dans la cuve du batteur muni du fouet, monter la cr\u00e8me mousseuse, d\u00e9barrasser et r\u00e9server\u00a0au froid. Nous allons r\u00e9aliser une p\u00e2te \u00e0 bombe. Pour cela, mettre l\u2019\u0153uf et les 3 jaunes d\u2019\u0153uf dans la cuve du batteur muni du fouet. Fouetter \u00e0 vitesse rapide. En m\u00eame temps r\u00e9aliser un sirop \u00e0 118\u00b0 avec le sucre et l&rsquo;eau. Ralentir le batteur consid\u00e9rablement et couler en filet le sirop sur les jaunes mont\u00e9s. La p\u00e2te \u00e0 bombe est faite.\u00a0Tout en continuant de battre verser la masse g\u00e9latine fondue au micro onde (15 secondes). Cesser de battre. Ajouter le chocolat au lait fondu \u00e0 la p\u00e2te \u00e0 bombe et m\u00e9langer d\u00e9licatement \u00e0 la maryse. Verser l&rsquo;appareil sur la cr\u00e8me mont\u00e9e et m\u00e9langer d\u00e9licatement au fouet.<\/p>\n<div class=\" gallery wolf-images-gallery clearfix simple-gallery hover-default padding gallery-3-columns\" id=\"gallery-80\" style=\"\"><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_222202.jpg\" class=\"lightbox image-item\" rel=\"gallery-80\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_222202.jpg\" alt=\"20171117_222202\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_222729.jpg\" class=\"lightbox image-item\" rel=\"gallery-80\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_222729.jpg\" alt=\"20171117_222729\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_223924.jpg\" class=\"lightbox image-item\" rel=\"gallery-80\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_223924.jpg\" alt=\"20171117_223924\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_224205.jpg\" class=\"lightbox image-item\" rel=\"gallery-80\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_224205.jpg\" alt=\"20171117_224205\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_224219.jpg\" class=\"lightbox image-item\" rel=\"gallery-80\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_224219.jpg\" alt=\"20171117_224219\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_225448.jpg\" class=\"lightbox image-item\" rel=\"gallery-80\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_225448.jpg\" alt=\"20171117_225448\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_225524.jpg\" class=\"lightbox image-item\" rel=\"gallery-80\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_225524.jpg\" alt=\"20171117_225524\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_225703.jpg\" class=\"lightbox image-item\" rel=\"gallery-80\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_225703.jpg\" alt=\"20171117_225703\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_225758.jpg\" class=\"lightbox image-item\" rel=\"gallery-80\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_225758.jpg\" alt=\"20171117_225758\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_230015.jpg\" class=\"lightbox image-item\" rel=\"gallery-80\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_230015.jpg\" alt=\"20171117_230015\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_230144.jpg\" class=\"lightbox image-item\" rel=\"gallery-80\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_230144.jpg\" alt=\"20171117_230144\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_230213.jpg\" class=\"lightbox image-item\" rel=\"gallery-80\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_230213.jpg\" alt=\"20171117_230213\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_230342.jpg\" class=\"lightbox image-item\" rel=\"gallery-80\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_230342.jpg\" alt=\"20171117_230342\"><\/a><\/div><\/div>\n<p class=\"font_8\"><strong>Montage 2 :\u00a0<\/strong><\/p>\n<p class=\"font_8\">Nous allons proc\u00e9der \u00e0 un montage \u00e0 l&rsquo;envers pour avoir une surface parfaitement lisse. Filmer un cercle \u00e0 mousse de 20 cm de diam\u00e8tre. Il faut que le film soit parfaitement tendu. Poser le cercle c\u00f4t\u00e9 film\u00e9 vers le bas. Verser la mousse au chocolat dans le cercle en plusieurs fois afin d&rsquo;\u00e9viter les bulles d&rsquo;air. On s&rsquo;aide d&rsquo;une spatule coud\u00e9e pour bien r\u00e9partir la mousse. Remplir\u00a0jusqu\u2019\u00e0 0,5 cm du haut du cercle. Sortir le biscuit du cong\u00e9lateur. Le d\u00e9poser cot\u00e9 pralin\u00e9 sur la mousse. Appuyer l\u00e9g\u00e8rement pour le mettre \u00e0 fleur du cercle en enlevant la mousse qui remonte sur les c\u00f4t\u00e9s. R\u00e9server au cong\u00e9lateur pour au moins 6 h.<\/p>\n<div class=\" gallery wolf-images-gallery clearfix simple-gallery hover-default padding gallery-3-columns\" id=\"gallery-782\" style=\"\"><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_224523.jpg\" class=\"lightbox image-item\" rel=\"gallery-782\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_224523.jpg\" alt=\"20171117_224523\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_224807.jpg\" class=\"lightbox image-item\" rel=\"gallery-782\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_224807.jpg\" alt=\"20171117_224807\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_230457.jpg\" class=\"lightbox image-item\" rel=\"gallery-782\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_230457.jpg\" alt=\"20171117_230457\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_230625.jpg\" class=\"lightbox image-item\" rel=\"gallery-782\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_230625.jpg\" alt=\"20171117_230625\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_230748.jpg\" class=\"lightbox image-item\" rel=\"gallery-782\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_230748.jpg\" alt=\"20171117_230748\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_230812.jpg\" class=\"lightbox image-item\" rel=\"gallery-782\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_230812.jpg\" alt=\"20171117_230812\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_231253.jpg\" class=\"lightbox image-item\" rel=\"gallery-782\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171117_231253.jpg\" alt=\"20171117_231253\"><\/a><\/div><\/div>\n<p>&nbsp;<\/p>\n<p class=\"font_8\"><strong>Montage 3 :<\/strong><\/p>\n<p class=\"font_8\">Sortir l&rsquo;entremets congel\u00e9, enlev\u00e9 le film alimentaire. A l&rsquo;aide d&rsquo;un chalumeau, chauffer le cercle l\u00e9g\u00e8rement afin de pouvoir le retirer. Avec la paume de la main, lisser l\u00e9g\u00e8rement l&rsquo;arr\u00eate afin que le gla\u00e7age coule mieux. Remettre l&rsquo;entremets au cong\u00e9lateur.<\/p>\n<div class=\" gallery wolf-images-gallery clearfix simple-gallery hover-default padding gallery-3-columns\" id=\"gallery-302\" style=\"\"><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_114653.jpg\" class=\"lightbox image-item\" rel=\"gallery-302\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_114653.jpg\" alt=\"20171118_114653\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_114718.jpg\" class=\"lightbox image-item\" rel=\"gallery-302\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_114718.jpg\" alt=\"20171118_114718\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_114826.jpg\" class=\"lightbox image-item\" rel=\"gallery-302\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_114826.jpg\" alt=\"20171118_114826\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_114836.jpg\" class=\"lightbox image-item\" rel=\"gallery-302\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_114836.jpg\" alt=\"20171118_114836\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_115111.jpg\" class=\"lightbox image-item\" rel=\"gallery-302\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_115111.jpg\" alt=\"20171118_115111\"><\/a><\/div><\/div>\n<p>&nbsp;<\/p>\n<p class=\"font_8\"><strong>Gla\u00e7age miroir lact\u00e9 :<\/strong><\/p>\n<p class=\"font_8\">&#8211; 75 g d&rsquo;eau<br \/>\n&#8211; 150 g de glucose<br \/>\n&#8211; 150 g\u00a0de sucre<br \/>\n&#8211; 100 g de lait concentr\u00e9 sucr\u00e9<br \/>\n&#8211; 70 g de masse g\u00e9latine<br \/>\n&#8211; 150 g de chocolat au lait Ghana CacaoBarry<\/p>\n<p class=\"font_8\">Dans un pichet, mettre le lait concentr\u00e9 sucr\u00e9. Faire un sirop avec l&rsquo;eau, le sucre,\u00a0le glucose\u00a0et le cuire \u00e0 103\u00b0C. Le verser dans le pichet. Mettre le chocolat et la masse g\u00e9latine fondue au micro onde. M\u00e9langer tout d&rsquo;abord doucement \u00e0 la spatule et mixer avec un mixeur plongeant. L&rsquo;important est de ne pas incorporer la moindre bulle d&rsquo;air.<br \/>\nLorsqu&rsquo;il aura refroidit \u00e0 30\u00b0, le couler sur l&rsquo;entremets congel\u00e9. Laisser figer, enlever les filaments de gla\u00e7age \u00e0 l&rsquo;aide d&rsquo;une spatule, le d\u00e9poser sur un disque carton\u00a0et le r\u00e9server au frais.<\/p>\n<div class=\" gallery wolf-images-gallery clearfix simple-gallery hover-default padding gallery-3-columns\" id=\"gallery-11\" style=\"\"><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_112259.jpg\" class=\"lightbox image-item\" rel=\"gallery-11\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_112259.jpg\" alt=\"20171118_112259\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_113054.jpg\" class=\"lightbox image-item\" rel=\"gallery-11\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_113054.jpg\" alt=\"20171118_113054\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_113125.jpg\" class=\"lightbox image-item\" rel=\"gallery-11\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_113125.jpg\" alt=\"20171118_113125\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_113151.jpg\" class=\"lightbox image-item\" rel=\"gallery-11\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_113151.jpg\" alt=\"20171118_113151\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_113201.jpg\" class=\"lightbox image-item\" rel=\"gallery-11\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_113201.jpg\" alt=\"20171118_113201\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_113219.jpg\" class=\"lightbox image-item\" rel=\"gallery-11\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_113219.jpg\" alt=\"20171118_113219\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_113433.jpg\" class=\"lightbox image-item\" rel=\"gallery-11\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_113433.jpg\" alt=\"20171118_113433\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_123335.jpg\" class=\"lightbox image-item\" rel=\"gallery-11\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_123335.jpg\" alt=\"20171118_123335\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_123439.jpg\" class=\"lightbox image-item\" rel=\"gallery-11\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_123439.jpg\" alt=\"20171118_123439\"><\/a><\/div><\/div>\n<p>&nbsp;<\/p>\n<p class=\"font_8\"><strong>D\u00e9cors chocoloat :<\/strong><\/p>\n<p class=\"font_8\">&#8211; 150 g de chocolat noir Equateur 74% CacaoBarry<br \/>\n&#8211; 1.5 g de beurre de cacao Mycryo CacaoBarry<\/p>\n<p class=\"font_8\">Faire fondre progressivement la couverture au micro onde sans d\u00e9passer les 45\u00b0C. Lorsque la couverture est d\u00e9scendu \u00e0 37\u00b0C, ajouter le beurre de cacao Mycryo et le faire fondre. A 32\u00b0C travailler le chocolat sur une bande de rodhoid. Je ferai un tuto sur les cerclage chocolat.<\/p>\n<div class=\" gallery wolf-images-gallery clearfix simple-gallery hover-default padding gallery-4-columns\" id=\"gallery-938\" style=\"\"><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_122154.jpg\" class=\"lightbox image-item\" rel=\"gallery-938\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_122154.jpg\" alt=\"20171118_122154\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_130134.jpg\" class=\"lightbox image-item\" rel=\"gallery-938\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_130134.jpg\" alt=\"20171118_130134\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_130616.jpg\" class=\"lightbox image-item\" rel=\"gallery-938\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_130616.jpg\" alt=\"20171118_130616\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_130951.jpg\" class=\"lightbox image-item\" rel=\"gallery-938\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2017\/11\/20171118_130951.jpg\" alt=\"20171118_130951\"><\/a><\/div><\/div>\n<p class=\"font_8\"><strong>Montage final\u00a0:\u00a0<\/strong><\/p>\n<p class=\"font_8\">Une fois les d\u00e9cors cristallis\u00e9s, les d\u00e9poser sur l&rsquo;entremets. D\u00e9corer de quelques pointes de feuille d&rsquo;or.<\/p>\n<p class=\"font_8\">Bonne d\u00e9gustation.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le Trianon \u00e9tait d\u00e9j\u00e0 un g\u00e2teau que j&rsquo;adorais faire. Mais avec ce qu&rsquo;il s&rsquo;est pass\u00e9 avec Cyril Lignac lors de la 5\u00e8me \u00e9mission du Meilleur P\u00e2tissier, cette p\u00e2tisserie est d\u00e9finitivement entr\u00e9e dans mon c\u0153ur&#8230; Recette ! Mat\u00e9riels et ingr\u00e9dients utilis\u00e9s &#8211; Chocolat CacaoBarry Ghana &#8211; Noisette en poudre &#8211; Sucre glace &#8211; P\u00e2te de pralin\u00e9&#8230;<\/p>\n<p><a rel=\"bookmark\" class=\"more-link more-link wolf-button\" href=\"https:\/\/www.omongateau.fr\/index.php\/2017\/11\/19\/lenvol-du-trianon\/\">Lire la suite &rarr;<\/a><\/p>\n","protected":false},"author":1,"featured_media":854,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[207],"tags":[19,26,51,59],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v15.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>L&#039;envol du Trianon - Recette de l&#039;entremets qui a \u00e9mu aux larmes Cyril Lignac<\/title>\n<meta name=\"description\" content=\"Le Trianon restera forc\u00e9ment une p\u00e2tisserie grav\u00e9e dans mon c\u0153ur apr\u00e8s ce qu&#039;il s&#039;est pass\u00e9 dans l&#039;\u00e9mission du Meilleur P\u00e2tissier. 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