{"id":2665,"date":"2024-05-18T15:23:31","date_gmt":"2024-05-18T15:23:31","guid":{"rendered":"https:\/\/cucinaitalianasegreta.com\/?p=2665"},"modified":"2024-05-18T15:23:31","modified_gmt":"2024-05-18T15:23:31","slug":"gateau-basque-traditionnel","status":"publish","type":"post","link":"https:\/\/cucinaitalianasegreta.com\/?p=2665","title":{"rendered":"G\u00e2teau basque traditionnel"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><strong>Ingr\u00e9dients (8-10 personnes)<\/strong><\/h2>\n\n\n\n<p>\u2013 250 g de farine<br>\u2013 150 g de beurre<br>\u2013 1 \u0153uf<br>\u2013 1 jaune d\u2019\u0153uf<br>\u2013 60 g de sucre<br>\u2013 150 g de sucre<br>\u2013 1 c. \u00e0 soupe de rhum<br>\u2013 25 cl de lait<br>\u2013 1\/2 c. \u00e0 caf\u00e9 de sel<br>\u2013 2 jaunes d\u2019\u0153ufs<br>\u2013 25 g de farine<br>\u2013 1 gousse de vanille<br>\u2013 2 c. \u00e0 soupe de rhum<br>\u2013 1 jaune d\u2019\u0153uf (pour dorer)<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Pr\u00e9paration :<\/strong><\/h2>\n\n\n\n<p>Versez la farine dans un saladier. Faites un puit, ajoutez au centre le sucre, le sel, l\u2019\u0153uf entier, le jaune et le rhum. Ajoutez le beurre et p\u00e9trissez le tout afin d\u2019obtenir une p\u00e2te bien homog\u00e8ne. Mettez en boule et laissez reposer au frais.<\/p>\n\n\n\n<p>Faites chauffer le lait dans une casserole avec la gousse de vanille fendue en deux et gratt\u00e9e. Dans un plat creux, m\u00e9langez les jaunes, le sucre, la farine et le rhum. D\u00e9layez avec le lait chaud et versez dans une casserole. Remuez \u00e0 feu doux jusqu\u2019\u00e0 \u00e9bullition. Laissez refroidir.<\/p>\n\n\n\n<p>\u00c9talez au rouleau les deux tiers de la p\u00e2te sur 1 cm d\u2019\u00e9paisseur. Beurrez un moule et disposez la p\u00e2te. Versez la cr\u00e8me au centre du g\u00e2teau. Repliez les bords de la p\u00e2te sur la cr\u00e8me pour bien l\u2019enfermer. \u00c9talez le reste de p\u00e2te puis poser ce couvercle sur le g\u00e2teau. Soudez les bords en les pressant l\u00e9g\u00e8rement avec les doigts. Dorez \u00e0 l\u2019\u0153uf et dessinez quelques stries \u00e0 la fourchette.<\/p>\n\n\n\n<p>Faites cuire \u00e0 four moyen (175\u00b0C) pendant environ 45 minutes. Laissez refroidir le g\u00e2teau avant de le d\u00e9guster!<\/p>\n\n\n\n<p><strong>Astuces :<\/strong><\/p>\n\n\n\n<p>Vous pouvez varier les plaisirs en rempla\u00e7ant la cr\u00e8me p\u00e2tissi\u00e8re par de la confiture de cerises noires.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients (8-10 personnes) \u2013 250 g de farine\u2013 150 g de beurre\u2013 1 \u0153uf\u2013 1 jaune d\u2019\u0153uf\u2013 60 g de sucre\u2013 150 g de sucre\u2013 1 c. \u00e0 soupe de rhum\u2013 25 cl de lait\u2013 1\/2 c. \u00e0 caf\u00e9 de sel\u2013 2 jaunes d\u2019\u0153ufs\u2013 25 g de farine\u2013 1 gousse de vanille\u2013 2 c. \u00e0&hellip;&nbsp;<a href=\"https:\/\/cucinaitalianasegreta.com\/?p=2665\" class=\"\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">G\u00e2teau basque traditionnel<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2668,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-2665","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/cucinaitalianasegreta.com\/index.php?rest_route=\/wp\/v2\/posts\/2665","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucinaitalianasegreta.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucinaitalianasegreta.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucinaitalianasegreta.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cucinaitalianasegreta.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2665"}],"version-history":[{"count":1,"href":"https:\/\/cucinaitalianasegreta.com\/index.php?rest_route=\/wp\/v2\/posts\/2665\/revisions"}],"predecessor-version":[{"id":2669,"href":"https:\/\/cucinaitalianasegreta.com\/index.php?rest_route=\/wp\/v2\/posts\/2665\/revisions\/2669"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucinaitalianasegreta.com\/index.php?rest_route=\/wp\/v2\/media\/2668"}],"wp:attachment":[{"href":"https:\/\/cucinaitalianasegreta.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2665"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucinaitalianasegreta.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2665"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucinaitalianasegreta.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}