{"id":33198,"date":"2022-02-01T20:00:47","date_gmt":"2022-02-02T01:00:47","guid":{"rendered":"https:\/\/france-amerique.com\/les-racines-francaises-du-vermont-copy\/"},"modified":"2024-01-31T23:07:27","modified_gmt":"2024-02-01T04:07:27","slug":"la-crepe-pomme-tatin-de-breizh-cafe","status":"publish","type":"post","link":"https:\/\/france-amerique.com\/fr\/la-crepe-pomme-tatin-de-breizh-cafe\/","title":{"rendered":"F\u00eatez la Chandeleur avec cette cr\u00eape pomme Tatin"},"content":{"rendered":"\t\t
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Pr\u00e9parez la p\u00e2te<\/h2>\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
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Ingr\u00e9dients (pour 30 cr\u00eapes)<\/strong><\/p>

6 \u0153ufs
200g de sucre
40g de beurre demi-sel
2L de lait entier
1kg de farine de froment<\/p>

Pr\u00e9paration<\/strong><\/p>

1. Cassez les \u0153ufs dans un r\u00e9cipient puis ajoutez le sucre. Fouettez les \u0153ufs et le sucre jusqu\u2019\u00e0 ce que la pr\u00e9paration blanchisse.
2. Faites fondre le beurre\u00a0et versez-le dans la p\u00e2te.
3. Ajoutez un litre de lait et\u00a0m\u00e9langez bien.
4. Incorporez la farine tout doucement.
5. Versez le second litre de lait. M\u00e9langez bien.<\/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

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Pr\u00e9parez le crumble de sarrasin<\/h2>\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
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Ingr\u00e9dients (pour 4 cr\u00eapes)<\/strong><\/p>

150g de beurre demi-sel
120g de sucre semoule
95g de farine de froment
95g de farine de sarrasin<\/p>

Pr\u00e9paration<\/strong><\/p>

1. Pr\u00e9chauffez le four \u00e0 170\u00b0C, faites ramollir l\u00e9g\u00e8rement le beurre et m\u00e9langez-le du bout des doigts avec le sucre et les farines pour obtenir une p\u00e2te sableuse.
2. Disposez-la sur une plaque, enfournez et laissez cuire 15 \u00e0 20 minutes. Laissez ensuite le biscuit refroidir, brisez-le en petits morceaux et r\u00e9servez.<\/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

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Pr\u00e9parez le caramel au beurre sal\u00e9<\/h2>\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
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Ingr\u00e9dients (pour 4 cr\u00eapes)<\/strong><\/p>

6cL de cr\u00e8me liquide
50g de beurre demi-sel
80g de sucre
2cL d\u2019eau<\/p>

Pr\u00e9paration<\/strong><\/p>

1. Faites ti\u00e9dir la cr\u00e8me dans une casserole sur feu tr\u00e8s doux. Dans une seconde casserole, faites fondre le beurre. Versez l\u2019eau et le sucre en m\u00e9langeant bien.
2. Sur feu vif, laissez cuire jusqu\u2019\u00e0 l\u2019obtention d\u2019un caramel. Remuez en faisant attention aux projections.\u00a0Otez la casserole du feu.
3. Ajoutez la cr\u00e8me ti\u00e9die petit \u00e0 petit en fouettant activement pour \u00e9viter que cela br\u00fble.<\/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

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Pr\u00e9parez les pommes caram\u00e9lis\u00e9es<\/h2>\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
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Ingr\u00e9dients (pour 4 cr\u00eapes)<\/strong><\/p>

4 belles pommes Gala
100g de caramel\u00a0au beurre sal\u00e9<\/p>

Pr\u00e9paration<\/strong><\/p>

1. Trancher les pommes en quartiers.
2. Les faire revenir dans 100g de caramel au beurre sal\u00e9.<\/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

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Assemblage<\/h2>\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
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1. Faites chauffer la cr\u00eapi\u00e8re (ou la po\u00eale) \u00e0 220\u00b0C. Versez et \u00e9talez 9cL de p\u00e2te de fa\u00e7on homog\u00e8ne. Au pinceau, badigeonnez la cr\u00eape de beurre fondu. Utilisez alors la spatule pour plier la cr\u00eape en rectangle, puis d\u00e9posez-la sur une assiette de service.
2. D\u00e9posez une boule de glace \u00e0 la vanille de Madagascar au centre de la cr\u00eape, ajouter des quartiers de pomme tout autour.
3. Ajouter 15g de crumble de sarrasin et versez 25g de caramel au beurre sal\u00e9 au-dessus.
4. Renouvelez l\u2019op\u00e9ration pour\u00a0chaque cr\u00eape.<\/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

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Lisez notre article sur Breizh Caf\u00e9<\/span><\/a>, une cr\u00eaperie pas comme les autres qui navigue entre la Bretagne et le Japon !<\/strong><\/span><\/p>

Recette publi\u00e9e dans le num\u00e9ro de f\u00e9vrier 2022 de <\/strong>France-Am\u00e9rique<\/em>.\u00a0S\u2019abonner au magazine<\/a><\/span>.<\/strong><\/span><\/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":"

A l’occasion de la f\u00eate des cr\u00eapes, le 2 f\u00e9vrier, France-Am\u00e9rique<\/I> s\u2019est tourn\u00e9 vers la r\u00e9f\u00e9rence du genre, la cr\u00eaperie Breizh Caf\u00e9, pour vous offrir la recette de leur cr\u00eape pomme Tatin \u2013 une d\u00e9clinaison bretonne de la c\u00e9l\u00e8bre tarte Tatin !<\/p>\n","protected":false},"author":26,"featured_media":33199,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[253],"tags":[],"class_list":["post-33198","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bon-appetit"],"acf":[],"yoast_head":"\nF\u00eatez la Chandeleur avec cette cr\u00eape pomme Tatin<\/title>\n<meta name=\"description\" content=\"Pour la Chandeleur, la cr\u00eaperie bretonne Breizh Caf\u00e9 vous offre en exclusivit\u00e9 la recette de leur cr\u00eape pomme Tatin.\" \/>\n<meta name=\"robots\" content=\"index, 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