{"id":653,"date":"2019-05-24T11:45:28","date_gmt":"2019-05-24T09:45:28","guid":{"rendered":"http:\/\/strudelettravel.com\/?page_id=653"},"modified":"2022-01-06T11:24:30","modified_gmt":"2022-01-06T10:24:30","slug":"petits-coquins","status":"publish","type":"page","link":"https:\/\/strudelettravel.com\/index.php\/petits-coquins\/","title":{"rendered":"Petits coquins"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Ustensiles : deux emporte-pi\u00e8ces de tailles diff\u00e9rentes, une plaque de cuisson
Four traditionnel : 200 \u00b0C
Temps de cuisson : 8 – 10 min<\/p>\n\n\n\n

La p\u00e2te :
380 g de farine<\/strong> – Tamiser la farine sur le plan de travail et faire une fontaine.
70 g d’amandes moulues<\/strong> – Verser les amandes sur la farine.
200 g de beurre<\/strong> – Couper le beurre en petits morceaux et disposer sur la fontaine.
1 sachet de sucre vanille<\/strong>
100 g de sucre<\/strong> – Verser les deux sucres dans la fontaine.
3 jaunes d\u2019\u0153ufs<\/strong> – Ajouter les jaunes d\u2019\u0153ufs sur le sucre.<\/p>\n\n\n\n


-Avec les mains, m\u00e9langer tous les ingr\u00e9dients et p\u00e9trir jusqu’\u00e0 ce que la p\u00e2te soit homog\u00e8ne.
-Pr\u00e9chauffer le four \u00e0 200 \u00b0C.
-Mettre du papier sulfuris\u00e9 sur une plaque de cuisson.
-Abaisser la p\u00e2te sur le plan de travail, assez fine de 2 \u00e0 3 mm d’\u00e9paisseur.
-D\u00e9couper autant de biscuits pleins ( pour le fond ) que de biscuits dans lesquels le milieu est d\u00e9coup\u00e9 ( pour le couvercle ) avec le plus petit emporte-pi\u00e8ce.
-Poser les biscuits sur la plaque de cuisson et cuire 8 – 10 min. <\/p>\n\n\n\n

La confiture :
200 g de confiture<\/strong>
1 Citron ( le jus )<\/strong> – M\u00e9langer la confiture et le jus de citron et porter \u00e0 \u00e9bullition.<\/p>\n\n\n\n

-Enduire les biscuits pour le fond de confiture et poser les couvercles dessus.
-Saupoudrer de sucre impalpable.<\/p>\n\n\n\n

Retour Biscuits<\/a> <\/p>\n","protected":false},"excerpt":{"rendered":"

Ustensiles : deux emporte-pi\u00e8ces de tailles diff\u00e9rentes, une plaque de cuissonFour traditionnel : 200 \u00b0CTemps de cuisson : 8 – 10 min La p\u00e2te :380 g de farine – Tamiser la farine sur le plan de travail et faire une fontaine.70 g d’amandes moulues – Verser les amandes sur la farine.200 g de beurre – […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"templates\/full-width-page.php","meta":{"footnotes":""},"class_list":["post-653","page","type-page","status-publish","hentry"],"yoast_head":"\nPetits coquins -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/strudelettravel.com\/index.php\/petits-coquins\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Petits 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