{"id":42,"date":"2021-01-12T16:53:13","date_gmt":"2021-01-12T15:53:13","guid":{"rendered":"http:\/\/www.gallou-patisse.fr\/?p=42"},"modified":"2021-02-01T23:28:00","modified_gmt":"2021-02-01T22:28:00","slug":"cookie-nocciolata-et-pepites-de-chocolat-noir-10-cookies","status":"publish","type":"post","link":"https:\/\/www.gallou-patisse.fr\/index.php\/2021\/01\/12\/cookie-nocciolata-et-pepites-de-chocolat-noir-10-cookies\/","title":{"rendered":"Cookie Nocciolata et p\u00e9pites de chocolat noir (10 cookies)"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"42\" class=\"elementor elementor-42\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-616a9ed8 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"616a9ed8\" 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-cc6b065\" data-id=\"cc6b065\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-e3093aa elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e3093aa\" 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-50 elementor-top-column elementor-element elementor-element-c2c42e8\" data-id=\"c2c42e8\" 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-b7882c5 elementor-widget elementor-widget-heading\" data-id=\"b7882c5\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Ingr\u00e9dients : <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-aaac086 elementor-widget elementor-widget-text-editor\" data-id=\"aaac086\" 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\t\t<ul>\n<li>1 pot de nocciolata (270g)\u00a0<\/li>\n<li>120g de beurre<\/li>\n<li>1 gros \u0153uf<\/li>\n<li>130g de cassonade ou sucre muscovado<\/li>\n<li>30g de sucre en poudre<\/li>\n<li>230G de farine<\/li>\n<li>1\/2 c \u00e0 caf\u00e9 de bicarbonate alimentaire<\/li>\n<li>2 pinc\u00e9es de fleur de sel<\/li>\n<li>120g de p\u00e9pites de chocolat noir 64%<\/li>\n<\/ul>\t\t\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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-b43675f\" data-id=\"b43675f\" 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-7ef5cae elementor-widget elementor-widget-image\" data-id=\"7ef5cae\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.gallou-patisse.fr\/wp-content\/uploads\/2021\/01\/PHOTO-2021-01-15-18-59-01-2.jpg\" class=\"attachment-medium_large size-medium_large wp-image-76\" alt=\"\" srcset=\"https:\/\/www.gallou-patisse.fr\/wp-content\/uploads\/2021\/01\/PHOTO-2021-01-15-18-59-01-2.jpg 768w, https:\/\/www.gallou-patisse.fr\/wp-content\/uploads\/2021\/01\/PHOTO-2021-01-15-18-59-01-2-225x300.jpg 225w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ad004fa elementor-icon-list--layout-traditional elementor-list-item-link-full_width elementor-widget elementor-widget-icon-list\" data-id=\"ad004fa\" data-element_type=\"widget\" data-widget_type=\"icon-list.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul class=\"elementor-icon-list-items\">\n\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-hourglass-half\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Temps de pr\u00e9paration : 20 minutes<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-tools\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Mat\u00e9riel n\u00e9cessaire : 1 robot, 10 cercles individuels de 8 cm<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-user-clock\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Temps de repos : 2h<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-clock\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Temps de cuisson : 20 minutes<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-thermometer-full\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Temp\u00e9rature de cuisson : 185\u00b0<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-271181f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"271181f\" 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-50 elementor-top-column elementor-element elementor-element-3796d0f\" data-id=\"3796d0f\" 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-a1c5e6c elementor-widget elementor-widget-text-editor\" data-id=\"a1c5e6c\" 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\t\t<h3><strong>Proc\u00e9d\u00e9 :\u00a0<\/strong><\/h3>\n<p>Coulez en amont dans des petits moules demi sph\u00e8re le nocciolata et placer au congelateur 2h ( ce sera le c\u0153ur du cookie ).<\/p>\n<h4><!-- \/wp:paragraph --><!-- wp:paragraph --><\/h4>\n<p>A l\u2019aide de la feuille du robot m\u00e9langez le beurre pommade ( pas fondu\u00a0! ), le nocciolata et les sucres.<\/p>\n<h4><!-- \/wp:paragraph --><!-- wp:paragraph --><\/h4>\n<p>D\u00e8s que le m\u00e9lange est homog\u00e8ne, ajoutez l\u2019\u0153uf, m\u00e9langez.<\/p>\n<h4><!-- \/wp:paragraph --><!-- wp:paragraph --><\/h4>\n<p>Ajoutez ensuite la farine, le bicarbonate et les punc\u00e9es de fleur de sel.<\/p>\n<h4><!-- \/wp:paragraph --><!-- wp:paragraph --><\/h4>\n<p>Pour finir ajoutez y les p\u00e9pites de chocolat, m\u00e9langez sans trop insistez.<\/p>\n<h4><!-- \/wp:paragraph --><!-- wp:paragraph --><\/h4>\n<p>R\u00e9alisez des boules de p\u00e2te de 100g, applatissez les et y ajoutez au entre votre insert de nocciolata. Enfermer le nocciolata de p\u00e2te \u00e0 cookie. ( Vous devez obtenir une boule ).<\/p>\n<h4><!-- \/wp:paragraph --><!-- wp:paragraph --><\/h4>\n<p>Mettre au cong\u00e9lateur deux heures de plus.<\/p>\n<h4><!-- \/wp:paragraph --><!-- wp:paragraph --><\/h4>\n<p>Mettre au four a 185\u00b0c pendant 20 minutes.<\/p>\n<h4><!-- \/wp:paragraph --><!-- wp:paragraph --><\/h4>\n<p>Laissez refroidir et d\u00e9gustez.\u00a0<\/p>\t\t\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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-f042af5\" data-id=\"f042af5\" 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-07d0c17 elementor-widget elementor-widget-image\" data-id=\"07d0c17\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"960\" height=\"720\" src=\"https:\/\/www.gallou-patisse.fr\/wp-content\/uploads\/2021\/01\/PHOTO-2021-01-15-18-59-01.jpg\" class=\"attachment-large size-large wp-image-77\" alt=\"\" srcset=\"https:\/\/www.gallou-patisse.fr\/wp-content\/uploads\/2021\/01\/PHOTO-2021-01-15-18-59-01.jpg 1024w, https:\/\/www.gallou-patisse.fr\/wp-content\/uploads\/2021\/01\/PHOTO-2021-01-15-18-59-01-300x225.jpg 300w, https:\/\/www.gallou-patisse.fr\/wp-content\/uploads\/2021\/01\/PHOTO-2021-01-15-18-59-01-768x576.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\" \/>\t\t\t\t\t\t\t\t\t\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>Ingr\u00e9dients : 1 pot de nocciolata (270g)\u00a0 120g de beurre 1 gros \u0153uf 130g de cassonade ou sucre muscovado 30g de sucre en poudre 230G de farine 1\/2 c \u00e0 caf\u00e9 de bicarbonate alimentaire 2 pinc\u00e9es de fleur de sel 120g de p\u00e9pites de chocolat noir 64% Temps de pr\u00e9paration : 20 minutes Mat\u00e9riel n\u00e9cessaire : 1 robot, 10 cercles individuels de 8 cm Temps de repos : 2h Temps de cuisson : 20 minutes Temp\u00e9rature de cuisson : 185\u00b0 Proc\u00e9d\u00e9 :\u00a0 Coulez en amont dans des petits moules demi sph\u00e8re le nocciolata et placer au congelateur 2h ( ce sera le c\u0153ur du cookie ). A l\u2019aide de la feuille du robot m\u00e9langez le beurre pommade ( pas fondu\u00a0! ), le nocciolata et les sucres. D\u00e8s que le m\u00e9lange est homog\u00e8ne, ajoutez l\u2019\u0153uf, m\u00e9langez. Ajoutez ensuite la farine, le bicarbonate et les punc\u00e9es de fleur de sel. Pour finir ajoutez y les p\u00e9pites de chocolat, m\u00e9langez sans trop insistez. R\u00e9alisez des boules de p\u00e2te de 100g, applatissez les et y ajoutez au entre votre insert de nocciolata. Enfermer le nocciolata de p\u00e2te \u00e0 cookie. ( Vous devez obtenir une boule ). Mettre au cong\u00e9lateur deux heures de plus. Mettre au four a 185\u00b0c pendant 20 minutes. Laissez refroidir et d\u00e9gustez.\u00a0<\/p>\n","protected":false},"author":1,"featured_media":200,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[5,1],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cookie Nocciolata et p\u00e9pites de chocolat noir (10 cookies) - Gallou Patisse<\/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:\/\/www.gallou-patisse.fr\/index.php\/2021\/01\/12\/cookie-nocciolata-et-pepites-de-chocolat-noir-10-cookies\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cookie Nocciolata et p\u00e9pites de chocolat noir (10 cookies) - Gallou Patisse\" \/>\n<meta property=\"og:description\" content=\"Ingr\u00e9dients : 1 pot de nocciolata (270g)\u00a0 120g de beurre 1 gros \u0153uf 130g de cassonade ou sucre muscovado 30g de sucre en poudre 230G de farine 1\/2 c \u00e0 caf\u00e9 de bicarbonate alimentaire 2 pinc\u00e9es de fleur de sel 120g de p\u00e9pites de chocolat noir 64% Temps de pr\u00e9paration : 20 minutes Mat\u00e9riel n\u00e9cessaire : 1 robot, 10 cercles individuels de 8 cm Temps de repos : 2h Temps de cuisson : 20 minutes Temp\u00e9rature de cuisson : 185\u00b0 Proc\u00e9d\u00e9 :\u00a0 Coulez en amont dans des petits moules demi sph\u00e8re le nocciolata et placer au congelateur 2h ( ce sera le c\u0153ur du cookie ). A l\u2019aide de la feuille du robot m\u00e9langez le beurre pommade ( pas fondu\u00a0! ), le nocciolata et les sucres. D\u00e8s que le m\u00e9lange est homog\u00e8ne, ajoutez l\u2019\u0153uf, m\u00e9langez. Ajoutez ensuite la farine, le bicarbonate et les punc\u00e9es de fleur de sel. Pour finir ajoutez y les p\u00e9pites de chocolat, m\u00e9langez sans trop insistez. R\u00e9alisez des boules de p\u00e2te de 100g, applatissez les et y ajoutez au entre votre insert de nocciolata. Enfermer le nocciolata de p\u00e2te \u00e0 cookie. ( Vous devez obtenir une boule ). Mettre au cong\u00e9lateur deux heures de plus. Mettre au four a 185\u00b0c pendant 20 minutes. 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