{"id":14840,"date":"2024-08-26T15:25:25","date_gmt":"2024-08-26T13:25:25","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=14840"},"modified":"2024-08-26T15:25:04","modified_gmt":"2024-08-26T13:25:04","slug":"cupcake-aux-framboises-et-au-chocolat-noir-a-70","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/fr\/gastronomie\/cupcake-aux-framboises-et-au-chocolat-noir-a-70\/","title":{"rendered":"Cupcake aux framboises et au chocolat noir \u00e0 70%"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Il existe des combinaisons qui plaisent \u00e0 presque tout le monde\u00a0: pain toscan \u00e0 l&rsquo;huile, p\u00e2tes \u00e0 la tomate, pizza \u00e0 la mozzarella. Parmi les associations les plus connues, mais peut-\u00eatre un peu moins courantes, on peut citer celle de la framboise avec le chocolat noir, qui cr\u00e9e un \u00e9quilibre extraordinaire entre les saveurs et un go\u00fbt superlatif.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00c0 partir de cette rencontre magique, le chef p\u00e2tissier Federico propose aux clients de l&rsquo;h\u00f4tel Tritone un dessert app\u00e9tissant, dont il nous donne la recette et un conseil secret\u00a0: utilisez du chocolat de qualit\u00e9. Federico, qui <\/span><a href=\"https:\/\/blog.termetritone.it\/fr\/gastronomie\/les-oeufs-en-chocolat-et-la-colombe-de-lhotel-tritone\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">a travaill\u00e9 avec le ma\u00eetre chocolatier Christophe Morel<\/span><\/a><span style=\"font-weight: 400;\">, poss\u00e8de une grande expertise dans la s\u00e9lection des chocolats.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-14982 size-large\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/interna-4_FR-1024x576.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/interna-4_FR-1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/interna-4_FR-300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/interna-4_FR-768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/interna-4_FR-1536x864.jpg 1536w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/interna-4_FR-570x321.jpg 570w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/interna-4_FR.jpg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p><b>CUPCAKE AUX FRAMBOISES ET AU CHOCOLAT NOIR \u00c0 70%<\/b><\/p>\n<p><strong>P TE BRIS\u00c9E AU CACAO<\/strong><\/p>\n<p><strong>INGR\u00c9DIENTS:<\/strong><\/p>\n<ul>\n<li>450 g de farine \u00ab 00 \u00bb<\/li>\n<li>50 g de cacao amer<\/li>\n<li>300 g de beurre<\/li>\n<li>200 g de sucre glace<\/li>\n<li>65 g d&rsquo;\u0153ufs<\/li>\n<\/ul>\n<p><strong>PR\u00c9PARATION:<\/strong><\/p>\n<p>Travaillez le beurre et le sucre glace dans le mixeur plan\u00e9taire jusqu&rsquo;\u00e0 ce que le m\u00e9lange soit lisse.<\/p>\n<p>Ajoutez le reste des ingr\u00e9dients et p\u00e9trissez jusqu&rsquo;\u00e0 ce que tout se d\u00e9tache des parois du mixeur plan\u00e9taire.<\/p>\n<p>R\u00e9partissez la p\u00e2te en boules et recouvrez-les bien avec du papier d&rsquo;aluminium. Laissez ensuite reposer pendant au moins 3 heures au r\u00e9frig\u00e9rateur.<\/p>\n<p>Prenez la p\u00e2te et \u00e9talez-la \u00e0 l&rsquo;aide d&rsquo;un rouleau \u00e0 p\u00e2tisserie pour obtenir une \u00e9paisseur d&rsquo;environ 4 mm. Chemisez un moule \u00e0 cake et faites-le cuire \u00e0 170\u00b0 pendant 5 minutes.<\/p>\n<p>Lorsque la tarte est cuite, laissez-la refroidir au r\u00e9frig\u00e9rateur.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>M\u00c9LANGE DE CHOCOLAT<\/strong><\/p>\n<p><strong>INGR\u00c9DIENTS:<\/strong><\/p>\n<ul>\n<li>300 g de cr\u00e8me<\/li>\n<li>100 g de lait<\/li>\n<li>400 g de chocolat<\/li>\n<li>2 \u0153ufs entiers<\/li>\n<\/ul>\n<p><strong>PR\u00c9PARATION:<\/strong><\/p>\n<p>Faites bouillir le lait et la cr\u00e8me. Versez-les sur le chocolat noir et fouettez bien jusqu&rsquo;\u00e0 ce que le m\u00e9lange soit homog\u00e8ne.<\/p>\n<p>Ajoutez les \u0153ufs au m\u00e9lange et m\u00e9langez bien \u00e0 l&rsquo;aide d&rsquo;un mixeur \u00e0 immersion.<\/p>\n<p>Lorsque le m\u00e9lange est brillant, mettez-le dans le moule \u00e0 p\u00e2tisserie (pr\u00e9alablement refroidi) et faites-le cuire au four \u00e0 110 degr\u00e9s pendant environ 20 minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-14986\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/7-1-1024x576.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/7-1-1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/7-1-300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/7-1-768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/7-1-1536x864.jpg 1536w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/7-1-570x321.jpg 570w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2024\/08\/7-1.jpg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p><strong>FINITION<\/strong><\/p>\n<p><strong>AUTRES INGR\u00c9DIENTS<\/strong><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">250\u00a0grammes de framboises fra\u00eeches<\/span><\/li>\n<li><span style=\"font-weight: 400;\">50\u00a0grammes de g\u00e9latine neutre<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Disposez les framboises fra\u00eeches en cercle jusqu&rsquo;\u00e0 ce que toute la surface du g\u00e2teau soit recouverte.<\/p>\n<p><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Badigeonnez les framboises de gel\u00e9e neutre et brillante.<\/p>\n<p><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Conservez au r\u00e9frig\u00e9rateur et servez le g\u00e2teau en le sortant du r\u00e9frig\u00e9rateur un peu plus t\u00f4t. La temp\u00e9rature doit \u00eatre de 8\/10\u00a0degr\u00e9s pr\u00e9cis\u00e9ment pour mieux savourer toutes les notes aromatiques du chocolat noir.<\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Il existe des combinaisons qui plaisent \u00e0 presque tout le monde\u00a0: pain toscan \u00e0 l&rsquo;huile, p\u00e2tes \u00e0 la tomate, pizza \u00e0 la mozzarella. Parmi les associations les plus connues, mais peut-\u00eatre un peu moins courantes, on peut citer celle de la framboise avec le chocolat noir, qui cr\u00e9e un \u00e9quilibre extraordinaire entre les saveurs et&hellip;<\/p>\n","protected":false},"author":2,"featured_media":14990,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[31],"tags":[],"class_list":["post-14840","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>Cupcake aux framboises et au chocolat noir \u00e0 70% - Blog Hotel Tritone Terme<\/title>\n<meta name=\"description\" content=\"Il existe des combinaisons qui plaisent \u00e0 presque tout le monde\u00a0: pain toscan \u00e0 l&#039;huile, p\u00e2tes \u00e0 la tomate, pizza \u00e0 la mozzarella. 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