{"id":586,"date":"2024-01-05T16:28:35","date_gmt":"2024-01-05T15:28:35","guid":{"rendered":"https:\/\/ambrecuisine.com\/?p=586"},"modified":"2025-06-20T16:47:26","modified_gmt":"2025-06-20T14:47:26","slug":"galette-des-rois-a-la-frangipane","status":"publish","type":"post","link":"https:\/\/ambrecuisine.com\/index.php\/2024\/01\/05\/galette-des-rois-a-la-frangipane\/","title":{"rendered":"Galette des rois \u00e0 la frangipane"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p>Ingr\u00e9dients :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>P\u00e2tes feuillet\u00e9es =&gt; 2<\/li>\n\n\n\n<li>Amandes ou noisettes en poudre =&gt; 125g<\/li>\n\n\n\n<li>Sucre semoule =&gt; 125g<\/li>\n\n\n\n<li>Beurre mou =&gt; 125g<\/li>\n\n\n\n<li>Oeufs =&gt; 2 entiers + 1 jaune pour la dorure<\/li>\n\n\n\n<li>Rhum =&gt; 1 cuill\u00e8re \u00e0 soupe (facultatif)<\/li>\n\n\n\n<li>F\u00e8ve<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p>Mat\u00e9riel :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pinceau<\/li>\n\n\n\n<li>Plaque de cuisson<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<p>\u00c9tape 1 : Pr\u00e9chauffage du four \u00e0 180\u00b0C (thermostat 6)<\/p>\n\n\n\n<p>\u00c9tape 2 : R\u00e9alisation de la frangipane<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>M\u00e9langer les 2 \u0153ufs entiers et le sucre<\/li>\n\n\n\n<li>Ajouter le beurre mou (mais pas fondu !) puis la poudre d&#8217;amandes et le rhum<\/li>\n\n\n\n<li>Bien homog\u00e9n\u00e9iser<\/li>\n<\/ul>\n\n\n\n<p>\u00c9tape 3 : Montage<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00c9taler une premi\u00e8re p\u00e2te feuillet\u00e9e sur une plaque de cuisson recouverte de papier sulfuris\u00e9<\/li>\n\n\n\n<li>Couler sur la p\u00e2te la frangipane en laissant un bord d&#8217;environ 2cm<\/li>\n\n\n\n<li>D\u00e9poser la f\u00e8ve<\/li>\n\n\n\n<li>Recouvrir le tout de la deuxi\u00e8me p\u00e2te feuillet\u00e9e <\/li>\n\n\n\n<li>Chiqueter les bords afin de bien souder les deux p\u00e2tes<\/li>\n\n\n\n<li>A l&#8217;aide d&#8217;un pinceau, dorer la surface de la galette avec un jaune d&#8217;\u0153uf <\/li>\n\n\n\n<li>R\u00e9aliser le motif de votre \u00e0 l&#8217;aide d&#8217;une pointe de couteau (attention \u00e0 ne pas trop appuyer)<\/li>\n<\/ul>\n\n\n\n<p>\u00c9tape 4 : Cuisson<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Enfourner 30 minutes \u00e0 180\u00b0C puis augmenter la temp\u00e9rature \u00e0 225\u00b0C (thermostat 7) pendant 15 minutes. Si la galette colore trop, placer du papier aluminium dessus lors de la cuisson<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : Mat\u00e9riel : \u00c9tape 1 : Pr\u00e9chauffage du four \u00e0 180\u00b0C (thermostat 6) \u00c9tape 2 : R\u00e9alisation de la frangipane \u00c9tape 3 : Montage \u00c9tape 4 : Cuisson<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-586","post","type-post","status-publish","format-standard","hentry","category-recettes"],"_links":{"self":[{"href":"https:\/\/ambrecuisine.com\/index.php\/wp-json\/wp\/v2\/posts\/586","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ambrecuisine.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ambrecuisine.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ambrecuisine.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ambrecuisine.com\/index.php\/wp-json\/wp\/v2\/comments?post=586"}],"version-history":[{"count":4,"href":"https:\/\/ambrecuisine.com\/index.php\/wp-json\/wp\/v2\/posts\/586\/revisions"}],"predecessor-version":[{"id":657,"href":"https:\/\/ambrecuisine.com\/index.php\/wp-json\/wp\/v2\/posts\/586\/revisions\/657"}],"wp:attachment":[{"href":"https:\/\/ambrecuisine.com\/index.php\/wp-json\/wp\/v2\/media?parent=586"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ambrecuisine.com\/index.php\/wp-json\/wp\/v2\/categories?post=586"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ambrecuisine.com\/index.php\/wp-json\/wp\/v2\/tags?post=586"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}