{"id":32794,"date":"2017-12-14T10:00:24","date_gmt":"2017-12-14T15:00:24","guid":{"rendered":"https:\/\/france-amerique.com\/la-france-un-territoire-450-pays-copy\/"},"modified":"2021-12-19T13:16:57","modified_gmt":"2021-12-19T18:16:57","slug":"recette-buche-de-noel-au-cafe","status":"publish","type":"post","link":"https:\/\/france-amerique.com\/fr\/recette-buche-de-noel-au-cafe\/","title":{"rendered":"Recette\u00a0: b\u00fbche de No\u00ebl au caf\u00e9"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"32794\" class=\"elementor elementor-32794\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-d69a382 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"d69a382\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-bcf8d75\" data-id=\"bcf8d75\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-36f856b elementor-widget elementor-widget-text-editor\" data-id=\"36f856b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Pr\u00e9paration : 45 minutes<br \/>Cuisson : 15 minutes<br \/>Pour six \u00e0 huit personnes<\/p><p><strong><br \/>Ingr\u00e9dients<\/strong><\/p><p>Pour le sirop au caf\u00e9 :<br \/>100 g de sucre en poudre<br \/>1\u20442 cuill\u00e8re \u00e0 caf\u00e9 d\u2019extrait de caf\u00e9<br \/>1 cuill\u00e8re \u00e0 caf\u00e9 de caf\u00e9 lyophilis\u00e9<\/p><p>Pour la g\u00e9noise :<br \/>3 blancs d\u2019\u0153ufs<br \/>115 g de sucre en poudre 7 jaunes d\u2019\u0153ufs<br \/>130 g de farine tamis\u00e9e<\/p><p>Pour la meringue italienne :<br \/>60 g de sucre en poudre<br \/>1 blanc d\u2019\u0153uf<\/p><p>Pour la cr\u00e8me au beurre :<br \/>5 cl de lait<br \/>1 cuill\u00e8re \u00e0 caf\u00e9 de grains de caf\u00e9 concass\u00e9s grossi\u00e8rement<br \/>1 jaune d\u2019\u0153uf<br \/>20 g de sucre en poudre<br \/>1 cuill\u00e8re \u00e0 caf\u00e9 de caf\u00e9 lyophilis\u00e9<br \/>160 g de beurre<\/p><p>Suggestion de d\u00e9cor :<br \/>Grains de caf\u00e9 enrob\u00e9s de chocolat<\/p><p><strong><br \/>Pr\u00e9parez le sirop au caf\u00e9<br \/><\/strong>&#8211; Dans une casserole, m\u00e9langez le sucre avec 100 ml d\u2019eau. Portez \u00e0 \u00e9bullition. Ajoutez l\u2019extrait de caf\u00e9 et le caf\u00e9 lyophilis\u00e9 et remuer. Couvrez et r\u00e9servez.<br \/>&#8211; Pr\u00e9chauffez le four \u00e0 180\u00b0C (th. 6). Recouvrez une plaque de cuisson de papier sulfuris\u00e9.<br \/>&#8211; Ayez \u00e0 disposition un rectangle de carton de 24 cm sur 8 cm pour faciliter la d\u00e9coupe de la g\u00e9noise.<\/p><p><strong>Pr\u00e9parez la g\u00e9noise<\/strong><br \/>&#8211; Fouettez les blancs d\u2019\u0153ufs en incorporant le sucre \u00e0 mi-parcours, puis incorporez les jaunes tout en continuant de fouetter doucement. Incorporez la farine tamis\u00e9e.<br \/>&#8211; Etalez la p\u00e2te sur une plaque \u00e0 g\u00e9noise recouverte de papier sulfuris\u00e9. Enfournez 10 minutes \u00e0 180 \u00b0C (th. 6) dans le four pr\u00e9chauff\u00e9.<\/p><p><strong>Pr\u00e9parez la meringue italienne<\/strong><br \/>&#8211; Dans une petite casserole \u00e0 fond \u00e9pais, faites un sirop avec 1 cuiller\u00e9e \u00e0 soupe d\u2019eau et le sucre jusqu\u2019\u00e0 atteindre 121\u00b0 C. Si vous n\u2019avez pas de thermom\u00e8tre \u00e0 sucre, pr\u00e9levez une petite quantit\u00e9 de sirop chaud et mettez-la dans un bol d\u2019eau froide. Le sirop doit former une boule molle lorsqu\u2019on le roule entre les doigts.<br \/>&#8211; Dans un bol, commencez \u00e0 fouetter le blanc d\u2019\u0153uf \u00e0 moiti\u00e9, puis versez le sirop bouillant petit \u00e0 petit tout en continuant de fouetter \u00e0 vitesse moyenne jusqu\u2019\u00e0 ce que le m\u00e9lange soit bien satin\u00e9.<\/p><p><strong>Pr\u00e9parez la cr\u00e8me au beurre<\/strong><br \/>&#8211; Faites bouillir le lait, puis faites-y infuser le caf\u00e9 en grains. Laissez refroidir et filtrez avec une passoire \u00e0 th\u00e9. Dans un bol, travaillez le jaune d\u2019\u0153uf et le sucre. Faites r\u00e9chauffer le lait infus\u00e9 et versez-le dans le bol. R\u00e9servez ce m\u00e9lange dans la casserole, ajoutez le caf\u00e9 lyophilis\u00e9 et faites cuire \u00e0 feu tr\u00e8s doux jusqu\u2019\u00e0 ce que la cr\u00e8me nappe la spatule, 5 minutes environ, puis laissez ti\u00e9dir.<br \/>&#8211; Fouettez le beurre dans le batteur, incorporez la cr\u00e8me au beurre petit \u00e0 petit, puis ajoutez cette pr\u00e9paration \u00e0 la meringue italienne.<\/p><p><strong>Le montage de la b\u00fbche<\/strong><br \/>&#8211; Taillez dans la g\u00e9noise un rectangle de 40 cm x 24 cm environ en vous guidant avec le support en carton et d\u00e9posez-le sur une grande feuille de papier sulfuris\u00e9 ou sur un torchon.<br \/>&#8211; Badigeonnez de sirop au caf\u00e9.<br \/>&#8211; Tartinez avec la moiti\u00e9 de la cr\u00e8me et lissez.<br \/>&#8211; Roulez la b\u00fbche bien serr\u00e9e en la soutenant avec le papier (ou le torchon).<br \/>&#8211; Utilisez le support pour bien serrer.<br \/>&#8211; Placez la b\u00fbche sur le carton rectangulaire et d\u00e9posez 2 noix de cr\u00e8me (ici de la cr\u00e8me au beurre \u00e0 la vanille, mais cela peut \u00eatre de la cr\u00e8me au caf\u00e9) pour figurer le d\u00e9part des branches.<br \/>&#8211; Mettez la cr\u00e8me au beurre dans une poche munie d\u2019une douille \u00ab sp\u00e9cial b\u00fbche \u00bb de pr\u00e9f\u00e9rence, et recouvrez la b\u00fbche.<br \/>&#8211; Si vous d\u00e9sirez un aspect plus brut, striez \u00e0 la fourchette.<br \/>&#8211; D\u00e9corez de grains de caf\u00e9 au chocolat.<\/p><p><br \/>Extrait du livre\u00a0<span style=\"text-decoration: underline; color: #000000;\"><em><a style=\"color: #000000; text-decoration: underline;\" href=\"https:\/\/www.hachettebookgroup.com\/titles\/eric-kayser\/maison-kaysers-french-pastry-workshop\/9780316473644\/\" target=\"_blank\" rel=\"noopener noreferrer\">Maison Kayser\u2019s French Pastry Workshop<\/a><\/em><\/span>\u00a0d&rsquo;Eric Kayser, Black Dog &amp; Leventhal\/Hachette Book, 2017.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Le p\u00e2tissier fran\u00e7ais Eric Kayser vend la b\u00fbche de No\u00ebl depuis l\u2019ouverture de son premier magasin aux Etats-Unis en 2012. Pour les f\u00eates de fin d\u2019ann\u00e9e, il nous offre la recette de sa b\u00fbche au caf\u00e9, un dessert fran\u00e7ais par excellence.<\/p>\n","protected":false},"author":26,"featured_media":32796,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[253],"tags":[],"class_list":["post-32794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bon-appetit"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette\u00a0: b\u00fbche de No\u00ebl au caf\u00e9<\/title>\n<meta name=\"description\" content=\"Pour les f\u00eates de fin d\u2019ann\u00e9e, le p\u00e2tissier fran\u00e7ais Eric Kayser nous offre la recette de sa b\u00fbche au caf\u00e9.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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