{"id":66,"date":"2007-01-21T11:09:24","date_gmt":"2007-01-21T11:09:24","guid":{"rendered":""},"modified":"2016-01-10T20:23:49","modified_gmt":"2016-01-10T19:23:49","slug":"sables-au-chocolat-et-a-la-fleur-de-sel","status":"publish","type":"post","link":"https:\/\/dafrenchcooking.fr\/?p=66","title":{"rendered":"Sabl\u00e9s au chocolat et \u00e0 la fleur de sel"},"content":{"rendered":"<p>Une recette issue du \u00ab\u00a0Larousse au chocolat\u00a0\u00bb de Pierre Herm\u00e9. Garanti plein de vitamines H et Q (pour les hanches et pour le cul).<br \/>\n<!--more--><\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<p>Pour une vingtaine de sabl\u00e9s<\/p>\n<ul>\n<li>175 g de farine<\/li>\n<li>30 g de cacao en poudre<\/li>\n<li>5 g de bicarbonate de sodium<\/li>\n<li>150 g de chocolat \u00e0 70% de cacao<\/li>\n<li>150 g de beurre mou<\/li>\n<li>120 g de cassonnade<\/li>\n<li>50 g de sucre en poudre<\/li>\n<li>3 g de fleur de sel<\/li>\n<li>2 g d&rsquo;extrait de vanille liquide<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<ol>\n<li>Tamiser la farine, le cacao et le bicarbonate dans un bol.<\/li>\n<li>Casser le chocolat en morceaux.<\/li>\n<li>Avec une cuiller en bois, malaxer le beurre en pommade. Incorporer la cassonnade, le sucre, la fleur de sel et l&rsquo;extrait de vanille. M\u00e9langer.<\/li>\n<li>Incorporer le m\u00e9lange de la farine dans le beurre. M\u00e9langer rapidement et le moins possible.<\/li>\n<li>Diviser la p\u00e2te ainsi obtenue pour former un boudin de 4cm de diam\u00e8tre. L&rsquo;envelopper de film \u00e9tirable et garder 2 heures au r\u00e9frig\u00e9rateur.<\/li>\n<li>Pr\u00e9chauffer le four \u00e0 170\u00b0C.<\/li>\n<li>Sortir le boudin, enlever le film et d\u00e9couper des rondelles de 1 cm d&rsquo;\u00e9paisseur.<\/li>\n<li>Disposer sur une plaque anti-adh\u00e9sive et enfourner pendant 11 ou 12 minutes. La particularit\u00e9 de ces sabl\u00e9s est qu&rsquo;ils ne sont pas compl\u00e8tement cuits.<\/li>\n<li>Laisser refroidir \u00e0 la sortie du four sur une grille \u00e0 p\u00e2tisserie.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Une recette issue du \u00ab\u00a0Larousse au chocolat\u00a0\u00bb de Pierre Herm\u00e9. Garanti plein de vitamines H et Q (pour les hanches et pour le cul). T\u00e9l\u00e9charger l&rsquo;article au format PDF<\/p>\n","protected":false},"author":1,"featured_media":351,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,15],"tags":[43,163,162,115,97,47,42,107],"class_list":["post-66","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-gateaux","tag-beurre","tag-bicarbonate-de-sodium","tag-cacao","tag-cassonade","tag-chocolat","tag-farine","tag-sucre","tag-vanille"],"_links":{"self":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/66","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=66"}],"version-history":[{"count":0,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/66\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/media\/351"}],"wp:attachment":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=66"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=66"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=66"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}