{"id":665,"date":"2021-06-20T20:16:31","date_gmt":"2021-06-20T20:16:31","guid":{"rendered":"https:\/\/fromjoyasso.org\/?p=665"},"modified":"2021-07-07T13:40:08","modified_gmt":"2021-07-07T13:40:08","slug":"buche-au-chocolat","status":"publish","type":"post","link":"https:\/\/fromjoyasso.org\/en\/buche-au-chocolat\/","title":{"rendered":"B\u00fbche au chocolat"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb3_5,2_5″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_column type=\u00a0\u00bb3_5″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.9.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

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Ingr\u00e9dients :<\/span><\/h3>\n<\/div>\n
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Pour la g\u00e9noise\u00a0:<\/h4>\n<\/div>\n
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– 325 gr de farine T65 Bio<\/span><\/div>\n<\/div>\n
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– 200 gr de sucre de cannes roux<\/span><\/div>\n<\/div>\n
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– 1 sachet de levure<\/span><\/div>\n<\/div>\n
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– 1 c. \u00e0 c. de bicarbonate de soude<\/span><\/div>\n<\/div>\n
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– 3 grosses pinc\u00e9es de sel<\/span><\/div>\n<\/div>\n
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– 50 gr d\u2019huile d\u2019arachide<\/span><\/div>\n<\/div>\n
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– 300 ml de lait de soja<\/span><\/div>\n<\/div>\n
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– 150 ml d\u2019eau<\/span><\/div>\n<\/div>\n
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– 2 c. \u00e0 s. de jus de citron<\/span><\/div>\n<\/div>\n
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– 1 c. \u00e0 c. de vanille liquide<\/span><\/div>\n<\/div>\n
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– 1 c. \u00e0 c. d\u2019extrait de caf\u00e9 (facultatif)<\/span><\/div>\n<\/div>\n
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\u00a0<\/span><\/div>\n<\/div>\n
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Pour la cr\u00e8me et couverture\u00a0:<\/h4>\n<\/div>\n
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– 200 gr d chocolat<\/span><\/div>\n<\/div>\n
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– 20 cl de cr\u00e8me de soja<\/span><\/div>\n<\/div>\n
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– 50 gr de beurre v\u00e9g\u00e9tal<\/span><\/div>\n<\/div>\n
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– Sucre glace <\/span><\/div>\n<\/div>\n
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\u00a0<\/span><\/div>\n<\/div>\n
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Quelques sujets de no\u00ebl pour la d\u00e9coration<\/span><\/div>\n<\/div>\n
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Un moule \u00e0 cake.<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/fromjoyasso.org\/wp-content\/uploads\/2021\/06\/Capture-decran-2021-06-20-a-22.15.12.png\u00a0\u00bb alt=\u00a0\u00bbBuche de No\u00ebl\u00a0\u00bb title_text=\u00a0\u00bbBuche de Noel\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb]<\/p>\n

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Recette :<\/span><\/div>\n
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Pr\u00e9parer la g\u00e9noise la veille de pr\u00e9f\u00e9rence.<\/span><\/p>\n<\/div>\n

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Pr\u00e9chauffer le four \u00e0 200\u00b0C.<\/span><\/div>\n<\/div>\n
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M\u00e9langer dans un grand saladier toutes les poudres ensemble. Dans un autre r\u00e9cipient, m\u00e9langer tous les liquides au fouet. Associer les 2 pr\u00e9parations en les mixant, la p\u00e2te doit \u00eatre homog\u00e8ne comme une p\u00e2te \u00e0 cr\u00eape, sans grumeaux. Verser dans un moule \u00e0 cake chemis\u00e9 d\u2019un papier sulfuris\u00e9, enfourner 15 mn \u00e0 200\u00b0C puis baisser \u00e0 180\u00b0C et laisser cuire encore 45mn. V\u00e9rifier la cuisson. Astuce\u00a0: Avec la lame d\u2019un couteau, piquer le g\u00e2teau jusqu\u2019au centre, la lame doit ressortir s\u00e8che. Laisser refroidir la g\u00e9noise dans son moule.<\/span><\/div>\n<\/div>\n
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Faire fondre au bain-marie le chocolat coup\u00e9 en morceaux, la cr\u00e8me de soja et le beurre v\u00e9g\u00e9tal tout ensemble en remuant afin d\u2019obtenir une cr\u00e8me onctueuse. Laisser refroidir au moins 1h puis 30 mn au r\u00e9frig\u00e9rateur, celle-ci doit \u00eatre suffisamment \u00e9paisse pour tartiner les tranches de g\u00e9noise. Quand la g\u00e9noise est compl\u00e8tement froide, couper le dessus de la g\u00e9noise bien droit, ce sera la base de la b\u00fbche et d\u00e9poser sur du papier sulfuris\u00e9 cot\u00e9 coup\u00e9. Conserver le morceau pour faire des branches sur la b\u00fbche en d\u00e9coration. Puis couper, encore 2 fois, dans le sens de la longueur pour former 3 \u00e9tages de g\u00e9noise de taille \u00e9gale. Partager la cr\u00e8me au chocolat en 2. Disposer le 1er \u00e9tage de g\u00e9noise bien \u00e0 plat puis tartiner de cr\u00e8me au chocolat (environ 1cm) recouvrir du 2\u00e8me \u00e9tage, tartiner \u00e0 nouveau de la m\u00eame mani\u00e8re, puis placer le 3\u00e8me \u00e9tage. Avec le restant de la cr\u00e8me recouvrir toute la b\u00fbche (dessus et c\u00f4t\u00e9s). Ajouter les branches de g\u00e9noise recouvertes de cr\u00e8me au chocolat. D\u00e9corer avec les sujets de no\u00ebl. Placer 2 heures au r\u00e9frig\u00e9rateur. Saupoudrer de sucre glace au moment de servir.<\/span><\/div>\n<\/div>\n
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\u00a0<\/span><\/div>\n<\/div>\n
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#B\u00fbcheauchocolat<\/span><\/a> <\/span>#\u00e9thique<\/span><\/a> <\/span>#fromjoytoanimalsnatureearth<\/span><\/a> <\/span>#KendyH<\/span><\/a> <\/span>#sanscruaut\u00e9<\/span><\/a> <\/span>#vegan<\/span><\/a> <\/span>#v\u00e9g\u00e9talien<\/span><\/a> <\/span>#dessert<\/span><\/a> <\/span>#No\u00ebl<\/span><\/a> <\/span>#f\u00eatesfindann\u00e9e<\/span><\/a> <\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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<\/div>\n<\/div>\n<\/div>\n

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Ingr\u00e9dients : Pour la g\u00e9noise\u00a0: – 325 gr de farine T65 Bio – 200 gr de sucre de cannes roux – 1 sachet de levure – 1 c. \u00e0 c. de bicarbonate de soude – 3 grosses pinc\u00e9es de sel – 50 gr d\u2019huile d\u2019arachide – 300 ml de lait de soja – 150 ml […]<\/p>","protected":false},"author":2,"featured_media":1826,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"1080","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[62,32],"tags":[],"class_list":["post-665","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-recettes-sucrees"],"jetpack_featured_media_url":"https:\/\/fromjoyasso.org\/wp-content\/uploads\/2021\/06\/Banniere-KendyH-36.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/fromjoyasso.org\/en\/wp-json\/wp\/v2\/posts\/665","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fromjoyasso.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fromjoyasso.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fromjoyasso.org\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/fromjoyasso.org\/en\/wp-json\/wp\/v2\/comments?post=665"}],"version-history":[{"count":0,"href":"https:\/\/fromjoyasso.org\/en\/wp-json\/wp\/v2\/posts\/665\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fromjoyasso.org\/en\/wp-json\/wp\/v2\/media\/1826"}],"wp:attachment":[{"href":"https:\/\/fromjoyasso.org\/en\/wp-json\/wp\/v2\/media?parent=665"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fromjoyasso.org\/en\/wp-json\/wp\/v2\/categories?post=665"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fromjoyasso.org\/en\/wp-json\/wp\/v2\/tags?post=665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}