{"id":462,"date":"2019-04-12T12:26:19","date_gmt":"2019-04-12T10:26:19","guid":{"rendered":"http:\/\/strudelettravel.com\/?page_id=462"},"modified":"2022-01-06T12:28:45","modified_gmt":"2022-01-06T11:28:45","slug":"roule-aux-framboises","status":"publish","type":"page","link":"https:\/\/strudelettravel.com\/index.php\/roule-aux-framboises\/","title":{"rendered":"Roul\u00e9 aux framboises"},"content":{"rendered":"\n
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Ustensiles : une plaque de cuisson de 30 x 40 cm
Four traditionnel : 240 \u00b0C
Temps de cuisson : 8 – 10 min
Temps de repos au frigo : 8 heures<\/p>\n\n\n\n

P\u00e2te :<\/strong>
80 g de sucre<\/strong>
3 sachets de sucre vanille<\/strong> – M\u00e9langer les deux sucres.
6 blancs d\u2019\u0153ufs<\/strong> – Battre les blancs en neige et verser petit \u00e0 petit la moit\u00e9 du sucre quand la neige commence \u00e0 prendre.
6 jaunes d\u2019\u0153ufs<\/strong> – Battre en mousse les jaunes d\u2019\u0153ufs avec l’autre moit\u00e9 du sucre .Verser la neige sur les jaunes.
80 g de farine<\/strong>
20 g de Ma\u00efzena<\/strong> – M\u00e9langer la farine et la ma\u00efzena et tamiser sur les blancs en neige. M\u00e9langer d\u00e9licatement en soulevant, du bas vers le haut, la farine avec la neige et les jaunes d\u2019\u0153ufs.<\/p>\n\n\n\n

-Pr\u00e9chauffer le four \u00e0 240 \u00b0C.
-Pr\u00e9parer un torchon humide pour couvrir la g\u00e9noise.
-Mettre du papier sulfuris\u00e9 sur la plaque de cuisson et verser la p\u00e2te. \u00c9taler la p\u00e2te uniform\u00e9ment.
-Cuire 8 – 10 min.
-Tout de suite apr\u00e8s cuisson, quand la g\u00e9noise est encore chaude, la saupoudrer de sucre et renverser sur un papier sulfuris\u00e9. Retirer le papier de cuisson. Si il colle, l’ humecter l\u00e9g\u00e8rement.
-Couvrir la g\u00e9noise avec le torchon humide.<\/p>\n\n\n\n

Cr\u00e8me de framboises :<\/strong>
400 ml de cr\u00e8me fra\u00eeche fouettable <\/strong>– Battre la cr\u00e8me en chantilly. R\u00e9server au frigo.
100 ml de sirop de framboises<\/strong>
150 g de framboises surgel\u00e9es<\/strong>
1 sachet de sucre vanille<\/strong> – Mettre le sirop, les framboises et le sucre vanille dans une casserole et porter \u00e0 \u00e9bullition.
5 g de Agar Agar<\/strong> – Verser l’ Agar Agar dans le m\u00e9lange et remuer en continu pendant une minute. Retirer du feu et laisser refroidir quelques instants.
300 g de yaourt nature froid <\/strong>– Ajouter le yaourt au m\u00e9lange de framboises. Laisser refroidir encore quelques instants puis incorporer la chantilly.<\/p>\n\n\n\n

-Verser les 2\/3 de la cr\u00e8me sur la g\u00e9noise.
-Enrouler la g\u00e9noise dans le sens de la largeur ( le g\u00e2teau une fois roul\u00e9 correspond \u00e0 la longueur de la plaque ) et la faire tenir en piquants des cure-dents dans la jointure.
-\u00c9taler le reste de la cr\u00e8me sur le roul\u00e9 et laisser prendre au frigo pendant 8 heures. Enlever les cure-dents.
-Saupoudrer de copeaux de chocolat<\/strong>.<\/p>\n\n\n\n

Retour Tartes et G\u00e2teaux<\/a> <\/p>\n","protected":false},"excerpt":{"rendered":"

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