{"id":87,"date":"2009-11-21T02:01:51","date_gmt":"2009-11-21T01:01:51","guid":{"rendered":""},"modified":"2017-07-31T13:36:30","modified_gmt":"2017-07-31T12:36:30","slug":"far-aux-pruneaux","status":"publish","type":"post","link":"https:\/\/dafrenchcooking.fr\/?p=87","title":{"rendered":"Far aux pruneaux"},"content":{"rendered":"<p>En Bretagne, il est bien plus facile de piquer un far que de piquer un phare. Mais que ce soit en mangeant un far ou en montant dans un phare, n&rsquo;importe qui peut piquer un fard.<!--more--><\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<ul>\n<li>250g de pruneaux (d\u00e9noyaut\u00e9s c&rsquo;est mieux)<\/li>\n<li>200g de farine<\/li>\n<li>100g de sucre<\/li>\n<li>1 pinc\u00e9e de sel<\/li>\n<li>4 oeufs entiers<\/li>\n<li>1l de lait ti\u00e9di<\/li>\n<li>1 noix de beurre<\/li>\n<li>rhum ou vanille ou armagnac<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<ol>\n<li>Pr\u00e9chauffer le four th\u00b06<\/li>\n<li>Faire tremper les pruneaux quelques heures.<\/li>\n<li>Beurrer largement un moule<\/li>\n<li>Disposer les pruneaux au fond du moule<\/li>\n<li>Faire ti\u00e9dir le lait<\/li>\n<li>Mettre la farine dans une terrine et y faire un puits<\/li>\n<li>Y mettre le sucre, le sel, les oeufs entiers et m\u00e9langer presque comme une p\u00e2te \u00e0 cr\u00eape en ajoutant le lait ti\u00e8de : la p\u00e2te doit \u00eatre l\u00e9g\u00e8re et sans grumeau<\/li>\n<li>Parfumer la p\u00e2te et la verser sur les pruneaux, saupoudrer de cannelle et parsemer de quelques petits morceaux de beurre<\/li>\n<li>Faire cuire \u00e0 four moyen th\u00b06 pendant 45min<\/li>\n<li>A consommer ti\u00e8de de pr\u00e9f\u00e9rence<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>En Bretagne, il est bien plus facile de piquer un far que de piquer un phare. Mais que ce soit en mangeant un far ou en montant dans un phare, n&rsquo;importe qui peut piquer un fard. T\u00e9l\u00e9charger l&rsquo;article au format PDF<\/p>\n","protected":false},"author":3,"featured_media":190,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,13],"tags":[108,43,47,44,45,106,65,42,107],"class_list":["post-87","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-fruits","tag-armagnac","tag-beurre","tag-farine","tag-lait","tag-oeuf","tag-pruneau","tag-rhum","tag-sucre","tag-vanille"],"_links":{"self":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/87","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\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=87"}],"version-history":[{"count":0,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/87\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/media\/190"}],"wp:attachment":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=87"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=87"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=87"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}