{"id":10089,"date":"2022-10-03T16:10:25","date_gmt":"2022-10-03T14:10:25","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=10089"},"modified":"2022-10-03T16:42:23","modified_gmt":"2022-10-03T14:42:23","slug":"gateau-aux-noisettes-avec-bavarois-a-la-vanille-tahiti","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/fr\/gastronomie\/gateau-aux-noisettes-avec-bavarois-a-la-vanille-tahiti\/","title":{"rendered":"G\u00e2teau aux noisettes avec bavarois \u00e0 la vanille Tahiti"},"content":{"rendered":"<p class=\"p1\">Si l\u2019on r\u00e9unissait les photographies de deux panoramas, l\u2019un de la <b>Polyn\u00e9sie fran\u00e7aise<\/b> et l\u2019autre des <b>Langhes pi\u00e9montaises<\/b>, il serait probablement difficile d&rsquo;identifier des points communs. Pourtant, le Chef p\u00e2tissier de l\u2019H\u00f4tel Tritone a r\u00e9ussi \u00e0 trouver un d\u00e9licieux \u00e9quilibre entre ces territoires, aussi \u00e9loign\u00e9s l&rsquo;un de l&rsquo;autre que particuliers.<\/p>\n<p class=\"p1\">En effet, Federico a cr\u00e9\u00e9 un dessert qui allie la <b>saveur chaude et d\u00e9licate<\/b> de la vanille Tahiti avec le go\u00fbt <b>fin et persistant<\/b> des noisettes du Pi\u00e9mont IGP. Le g\u00e2teau aux noisettes avec bavarois \u00e0 la vanille Tahiti est un dessert qui sait surprendre les Clients par son go\u00fbt, mais aussi par sa forme qui r\u00e9v\u00e8le, en bouche, diff\u00e9rentes <b>textures moelleuses<\/b>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-10161 aligncenter\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/10\/2022-09_02-art03-fra-1024x576.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/10\/2022-09_02-art03-fra-1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/10\/2022-09_02-art03-fra-300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/10\/2022-09_02-art03-fra-768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/10\/2022-09_02-art03-fra-1536x864.jpg 1536w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/10\/2022-09_02-art03-fra-570x321.jpg 570w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/10\/2022-09_02-art03-fra.jpg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p class=\"p1\">Pour que vous puissiez recr\u00e9er chez vous ce d\u00e9licieux dessert, le p\u00e2tissier a choisi de partager sa recette avec ceux qui l&rsquo;ont appr\u00e9ci\u00e9e et ceux qui n&rsquo;y ont pas encore go\u00fbt\u00e9, en attendant de s&rsquo;offrir un s\u00e9jour thermal \u00e0 l\u2019H\u00f4tel Tritone.<\/p>\n<p>&nbsp;<\/p>\n<h3 class=\"p1\"><b>G\u00c2TEAU AUX NOISETTES AVEC BAVAROIS \u00c0 LA VANILLE TAHITI<\/b><\/h3>\n<p class=\"p1\">\u00c9labor\u00e9 dans un moule de 22 cm, pour 6-8 portions<\/p>\n<p>&nbsp;<\/p>\n<h4 class=\"p1\"><i>Base du g\u00e2teau<\/i><\/h4>\n<h5 class=\"p1\"><b>Ingr\u00e9dients<\/b><\/h5>\n<ul class=\"ul1\">\n<li class=\"li1\">500 g de sucre<\/li>\n<li class=\"li1\">300 g de beurre<\/li>\n<li class=\"li1\">200 g de farine de noisettes du Pi\u00e9mont IGP<\/li>\n<li class=\"li1\">200 g de farine sans gluten<\/li>\n<li class=\"li1\">10 g de levure pour g\u00e2teaux<\/li>\n<li class=\"li1\">2,5 g de sel<\/li>\n<li class=\"li1\">500 g de blanc d\u2019\u0153uf<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h5 class=\"p1\"><b>Pr\u00e9paration<\/b><\/h5>\n<p class=\"p1\">Battez le beurre, le sucre et le sel dans un m\u00e9langeur plan\u00e9taire jusqu\u2019\u00e0 ce que le m\u00e9lange soit mousseux.<\/p>\n<p class=\"p1\">Ajoutez progressivement le blanc d\u2019\u0153uf. Lorsque le m\u00e9lange est homog\u00e8ne, ajoutez les poudres et mixez le tout.<\/p>\n<p class=\"p1\">Versez le m\u00e9lange dans un moule de 22 cm de diam\u00e8tre et faites cuire dans un four ventil\u00e9 \u00e0 175\u00b0 pendant 10 minutes.<\/p>\n<p class=\"p1\">Laissez refroidir.<\/p>\n<p>&nbsp;<\/p>\n<h4 class=\"p1\"><i>Cr\u00e8me anglaise<\/i><\/h4>\n<h5 class=\"p1\"><b>Ingr\u00e9dients<\/b><\/h5>\n<ul class=\"ul1\">\n<li class=\"li1\">400 g de lait<\/li>\n<li class=\"li1\">100 g de cr\u00e8me<\/li>\n<li class=\"li1\">150 g de sucre semoule<\/li>\n<li class=\"li1\">125 g de jaunes d\u2019\u0153ufs<\/li>\n<li class=\"li1\">Demi-baie de vanille Tahiti<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-10073 aligncenter\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/09\/2022-09_03-art03-1-1024x576.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/09\/2022-09_03-art03-1-1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/09\/2022-09_03-art03-1-300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/09\/2022-09_03-art03-1-768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/09\/2022-09_03-art03-1-1536x864.jpg 1536w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/09\/2022-09_03-art03-1-570x321.jpg 570w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/09\/2022-09_03-art03-1.jpg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>&nbsp;<\/p>\n<h5 class=\"p1\"><i>Pr\u00e9paration<\/i><\/h5>\n<p class=\"p1\">Mettez la cr\u00e8me, le lait et les baies de vanille dans une casserole et faites bouillir.<\/p>\n<p class=\"p1\">\u00c0 part, fouettez le sucre et les jaunes d\u2019\u0153ufs.<\/p>\n<p class=\"p1\">Ajoutez la cr\u00e8me aux jaunes et m\u00e9langez bien avec le fouet jusqu\u2019\u00e0 ce que le sucre soit dissous.<\/p>\n<p class=\"p1\">Remettez le m\u00e9lange dans la casserole et portez \u00e0 82\u00b0 en remuant avec une spatule en silicone.<\/p>\n<p class=\"p1\">Filtrez le m\u00e9lange et laissez reposer au r\u00e9frig\u00e9rateur au moins une nuit.<\/p>\n<p>&nbsp;<\/p>\n<h4 class=\"p1\"><i>Bavarois \u00e0 la vanille Tahiti<\/i><\/h4>\n<h5 class=\"p1\"><b>Ingr\u00e9dients<\/b><\/h5>\n<ul class=\"ul1\">\n<li class=\"li1\">280 g de cr\u00e8me anglaise<\/li>\n<li class=\"li1\">1 g de colle de poisson<\/li>\n<li class=\"li1\">75 g de cr\u00e8me semi-mont\u00e9e<\/li>\n<li class=\"li1\">Demi-baie de vanille Tahiti<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h5 class=\"p1\"><b>Pr\u00e9paration<\/b><\/h5>\n<p class=\"p1\">Tout d\u2019abord, trempez la colle de poisson dans de l\u2019eau froide pour l\u2019hydrater. \u00c0 part, montez la cr\u00e8me.<\/p>\n<p class=\"p1\">Essorez la colle et faites-la fondre au micro-ondes, puis ajoutez-la dans la cr\u00e8me anglaise et fouettez le tout.<\/p>\n<p class=\"p1\">Enfin, ajoutez la cr\u00e8me et incorporez peu \u00e0 peu du bas vers le haut.<\/p>\n<p class=\"p1\">Lorsque le m\u00e9lange est lisse, mettez-le dans le moule et placez-le au cong\u00e9lateur pendant au moins une nuit.<\/p>\n<p>&nbsp;<\/p>\n<h4 class=\"p1\"><b>Proc\u00e9dure pour combiner toutes les pr\u00e9parations<\/b><\/h4>\n<p class=\"p1\">Le lendemain, d\u00e9moulez le bavarois et le g\u00e2teau, et assemblez le dessert. Terminez par un gla\u00e7age au chocolat noir et noisettes grill\u00e9es et une d\u00e9coration \u00e0 la cr\u00e8me l\u00e9g\u00e8re \u00e0 la vanille.<\/p>\n<p>&nbsp;<\/p>\n<p class=\"p3\"><i>Pour savourer les desserts du Chef p\u00e2tissier \u00e0 l\u2019H\u00f4tel Tritone, vous pouvez \u00e9crire<\/i><a href=\"https:\/\/www.termetritone.it\/fr\/demande.aspx\"><i> <\/i><span class=\"s1\"><i>ici<\/i><\/span><\/a><i> ou appeler le (+39) 049\u00a08668099<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Si l\u2019on r\u00e9unissait les photographies de deux panoramas, l\u2019un de la Polyn\u00e9sie fran\u00e7aise et l\u2019autre des Langhes pi\u00e9montaises, il serait probablement difficile d&rsquo;identifier des points communs. Pourtant, le Chef p\u00e2tissier de l\u2019H\u00f4tel Tritone a r\u00e9ussi \u00e0 trouver un d\u00e9licieux \u00e9quilibre entre ces territoires, aussi \u00e9loign\u00e9s l&rsquo;un de l&rsquo;autre que particuliers. En effet, Federico a cr\u00e9\u00e9&hellip;<\/p>\n","protected":false},"author":2,"featured_media":10157,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[31],"tags":[],"class_list":["post-10089","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>G\u00e2teau aux noisettes avec bavarois \u00e0 la vanille Tahiti - Blog Hotel Tritone Terme<\/title>\n<meta name=\"description\" content=\"Si l\u2019on r\u00e9unissait les photographies de deux panoramas, l\u2019un de la Polyn\u00e9sie fran\u00e7aise et l\u2019autre des Langhes pi\u00e9montaises, il serait probablement\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.termetritone.it\/gastronomia\/tortino-alle-nocciole-con-bavarese-alla-vaniglia-tahiti\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"G\u00e2teau aux noisettes avec bavarois \u00e0 la vanille Tahiti - 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