{"id":14154,"date":"2024-05-23T10:50:27","date_gmt":"2024-05-23T08:50:27","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=14154"},"modified":"2024-05-27T15:46:27","modified_gmt":"2024-05-27T13:46:27","slug":"choux-au-praline-noisette","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/fr\/gastronomie\/choux-au-praline-noisette\/","title":{"rendered":"Choux au pralin\u00e9 noisette"},"content":{"rendered":"

Dans les vall\u00e9es des Langhe pi\u00e9montaises, on produit un fruit unique, que ce soit au niveau du go\u00fbt ou pour de nombreuses autres caract\u00e9ristiques. Il s’agit de la <\/span>noisette du Pi\u00e9mont IGP<\/b>, dont la qualit\u00e9 est incontest\u00e9e et la c\u00e9l\u00e9brit\u00e9 reste in\u00e9gal\u00e9e. Son go\u00fbt fin et persistant en fait l’ingr\u00e9dient parfait pour une utilisation en p\u00e2tisserie, et \u00e9galement \u00e0 l’h\u00f4tel Tritone.\u00a0<\/span><\/p>\n

Le <\/span>Chef p\u00e2tissier Federico<\/span><\/a> utilise la p\u00e2te de ces noisettes pour cr\u00e9er de nombreux desserts, notamment les choux au pralin\u00e9 noisette. La <\/span>p\u00e2te \u00e0 choux<\/b> croustillante renferme la moelleuse <\/span>cr\u00e8me \u00e0 la noisette<\/b>, d\u00e9licate au palais, \u00e9nergique au go\u00fbt. Nous vous r\u00e9v\u00e9lons ci-dessous la recette de ce dessert appr\u00e9ci\u00e9 par de nombreux h\u00f4tes de l’h\u00f4tel Tritone.<\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n

Choux au pralin\u00e9 noisette<\/b><\/h3>\n

Ingr\u00e9dients pour les choux\u00a0:<\/b><\/h4>\n

250 g d’eau\u00a0<\/span><\/p>\n

250 g de beurre<\/span><\/p>\n

5 g de sel<\/span><\/p>\n

250 g de farine de type 00\u00a0<\/span><\/p>\n

450 g d’\u0153ufs frais entiers<\/span><\/p>\n

 <\/p>\n

Ingr\u00e9dients pour la cr\u00e8me \u00e0 la noisette\u00a0:<\/b><\/h4>\n

500 g de cr\u00e8me p\u00e2tissi\u00e8re<\/span><\/p>\n

220 g de beurre<\/span><\/p>\n

140 g de p\u00e2te de noisettes IGP du Pi\u00e9mont<\/span><\/p>\n

 <\/p>\n

Pr\u00e9paration des choux<\/b><\/h4>\n

Mettez dans une casserole l’eau, le sel et le beurre, et portez \u00e0 \u00e9bullition.<\/span><\/p>\n

Par ailleurs, tamisez la farine. Lorsque l’eau dans la casserole bout, retirez-la du feu pour ajouter la farine et m\u00e9langez bien \u00e0 l’aide d’une spatule lisse, jusqu’\u00e0 ce que la farine soit bien absorb\u00e9e.<\/span><\/p>\n

Remettez<\/span> la <\/span>p\u00e2te \u00e0 choux sur le feu et cuisez jusqu’\u00e0 ce qu’elle se d\u00e9tache bien des bords de la casserole.<\/span><\/p>\n

\u00c0 ce stade, mettez la p\u00e2te dans votre robot et faites-le tourner avec la feuille (ou batteur K).<\/span><\/p>\n

Ajoutez un \u0153uf \u00e0 la fois, jusqu’\u00e0 ce que la p\u00e2te soit bien lisse.<\/span><\/p>\n

Mettez la p\u00e2te \u00e0 choux dans une poche p\u00e2tissi\u00e8re et formez des ronds.<\/span><\/p>\n

Cuisez \u00e0 170\u00b0 pendant 20\u00a0minutes sur une plaque allant au four.<\/span><\/p>\n

 <\/p>\n

Pr\u00e9paration de la cr\u00e8me \u00e0 la noisette\u00a0<\/b><\/h4>\n

Mettez dans votre robot la cr\u00e8me p\u00e2tissi\u00e8re avec la p\u00e2te de noisettes et fouettez jusqu’\u00e0 ce que la cr\u00e8me soit bien homog\u00e8ne. \u00c0 ce stade, ajoutez peu \u00e0 peu le beurre \u00e0 temp\u00e9rature ambiante. La p\u00e2te devra \u00eatre bien fouett\u00e9e et bien lisse.<\/span><\/p>\n

 <\/p>\n

Pour fourrer les choux<\/b><\/h4>\n

Mettez la cr\u00e8me dans une poche p\u00e2tissi\u00e8re avec une douille cannel\u00e9e et fourrez les choux. Saupoudrez avec du cacao ou du sucre glace.<\/span><\/p>\n

 <\/p>\n

Pour go\u00fbter ces choux et r\u00e9server votre prochain s\u00e9jour \u00e0 l’h\u00f4tel Tritone, vous pouvez \u00e9crire<\/span> ici<\/span><\/i><\/a> ou appeler au (+39) 049 8668099<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Dans les vall\u00e9es des Langhe pi\u00e9montaises, on produit un fruit unique, que ce soit au niveau du go\u00fbt ou pour de nombreuses autres caract\u00e9ristiques. Il s’agit de la noisette du Pi\u00e9mont IGP, dont la qualit\u00e9 est incontest\u00e9e et la c\u00e9l\u00e9brit\u00e9 reste in\u00e9gal\u00e9e. Son go\u00fbt fin et persistant en fait l’ingr\u00e9dient parfait pour une utilisation en…<\/p>\n","protected":false},"author":2,"featured_media":14346,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[31],"tags":[],"class_list":["post-14154","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie"],"acf":[],"yoast_head":"\nChoux au pralin\u00e9 noisette - Blog Hotel Tritone Terme<\/title>\n<meta name=\"description\" content=\"Dans les vall\u00e9es des Langhe pi\u00e9montaises, on produit un fruit unique, que ce soit au niveau du go\u00fbt ou pour de nombreuses autres caract\u00e9ristiques. Il\" \/>\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\/fr\/gastronomie\/choux-au-praline-noisette\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Choux au pralin\u00e9 noisette - Blog Hotel Tritone Terme\" \/>\n<meta property=\"og:description\" content=\"Dans les vall\u00e9es des Langhe pi\u00e9montaises, on produit un fruit unique, que ce soit au niveau du go\u00fbt ou pour de nombreuses autres caract\u00e9ristiques. 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