{"id":548,"date":"2021-03-02T14:17:20","date_gmt":"2021-03-02T13:17:20","guid":{"rendered":"http:\/\/www.gallou-patisse.fr\/?p=548"},"modified":"2021-03-02T14:23:58","modified_gmt":"2021-03-02T13:23:58","slug":"praline","status":"publish","type":"post","link":"https:\/\/www.gallou-patisse.fr\/index.php\/2021\/03\/02\/praline\/","title":{"rendered":"Pralin\u00e9"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"548\" class=\"elementor elementor-548\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-2527652 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2527652\" 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-da912e2\" data-id=\"da912e2\" 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-1b2d3ab elementor-widget elementor-widget-heading\" data-id=\"1b2d3ab\" 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<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-b851e45 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"b851e45\" 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-inner-column elementor-element elementor-element-fc40ea3\" data-id=\"fc40ea3\" 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-f07ad43 elementor-widget elementor-widget-text-editor\" data-id=\"f07ad43\" 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><li>200g de noisettes enti\u00e8res<\/li><li>200g d\u2019amandes enti\u00e8res<\/li><li>400g de sucre en poudre<\/li><\/ul>\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-8473f89 elementor-widget elementor-widget-text-editor\" data-id=\"8473f89\" 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><p>Dans une po\u00eale assez large y disposez les noisettes, les amandes et le sucre.<\/p><p>Sur feux doux, laissez fondre le sucre en caramel sans cesser de remuer.<\/p><p>D\u00e8s que le caramel enrobe les fruits secs stoppez la cuisson et versez sur un silpat. Laissez refroidir.<\/p><p>Cassez le caramel et les fruits secs\u00a0 en gros morceaux puis disposez ceci dans le bol de votre robot muni du couteau.<\/p><p>Mixez \u00e0 vitesse 2 ( moyenne ) en vous arr\u00eatant de temps en temps.<\/p><p>Cela va d\u2019abord donnez une poudre ( le pralin ) puis, au fur et \u00e0 mesure, la poudre va s\u2019humidifier ( gr\u00e2ce \u00e0 l\u2019huile que contient les fruits secs et \u00e0 la lame du couteau qui chauffe ) et vous allez donc obtenir une masse amalgam\u00e9e et humide.<\/p><p>Versez dans un pot herm\u00e9tique puis r\u00e9servez au frigo.<\/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\t<\/div>\n\t\t<\/section>\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-47d5b81\" data-id=\"47d5b81\" 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-c1c351d elementor-widget elementor-widget-image\" data-id=\"c1c351d\" 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\/02\/PHOTO-2021-02-23-12-29-00-768x1024.jpg\" class=\"attachment-large size-large wp-image-531\" alt=\"\" srcset=\"https:\/\/www.gallou-patisse.fr\/wp-content\/uploads\/2021\/02\/PHOTO-2021-02-23-12-29-00-768x1024.jpg 768w, https:\/\/www.gallou-patisse.fr\/wp-content\/uploads\/2021\/02\/PHOTO-2021-02-23-12-29-00-225x300.jpg 225w, https:\/\/www.gallou-patisse.fr\/wp-content\/uploads\/2021\/02\/PHOTO-2021-02-23-12-29-00-1152x1536.jpg 1152w, https:\/\/www.gallou-patisse.fr\/wp-content\/uploads\/2021\/02\/PHOTO-2021-02-23-12-29-00-1140x1520.jpg 1140w, https:\/\/www.gallou-patisse.fr\/wp-content\/uploads\/2021\/02\/PHOTO-2021-02-23-12-29-00.jpg 1200w\" 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-795d579 elementor-icon-list--layout-traditional elementor-list-item-link-full_width elementor-widget elementor-widget-icon-list\" data-id=\"795d579\" 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 : 2 heures<\/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 : 30 minutes + 30 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 : un silpat, un robot blender, une po\u00eale<\/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-f0e4366 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"f0e4366\" 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-33 elementor-top-column elementor-element elementor-element-2b49df9\" data-id=\"2b49df9\" 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-8896109 elementor-widget elementor-widget-image\" data-id=\"8896109\" 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\" src=\"https:\/\/www.gallou-patisse.fr\/wp-content\/uploads\/elementor\/thumbs\/PHOTO-2021-02-23-12-28-58-p3af4erzj05taklp0xb28i0ii8fyz7k2pvhj7v74a8.jpg\" title=\"PHOTO-2021-02-23-12-28-58\" alt=\"PHOTO-2021-02-23-12-28-58\" loading=\"lazy\" \/>\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<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-1d028b1\" data-id=\"1d028b1\" 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-2a4e09d elementor-widget elementor-widget-image\" data-id=\"2a4e09d\" 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\" src=\"https:\/\/www.gallou-patisse.fr\/wp-content\/uploads\/elementor\/thumbs\/PHOTO-2021-02-23-12-29-37-p3af4map1og3vgart0k2sg479bewosdxewpf22vywg.jpg\" title=\"PHOTO-2021-02-23-12-29-37\" alt=\"PHOTO-2021-02-23-12-29-37\" loading=\"lazy\" \/>\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<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-23e734e\" data-id=\"23e734e\" 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-b4b8372 elementor-widget elementor-widget-image\" data-id=\"b4b8372\" 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\" src=\"https:\/\/www.gallou-patisse.fr\/wp-content\/uploads\/elementor\/thumbs\/PHOTO-2021-02-23-12-29-00-p3af4jh6h6c8wmev9hc72ytth5st1p2qeiqym905f4.jpg\" title=\"PHOTO-2021-02-23-12-29-00\" alt=\"PHOTO-2021-02-23-12-29-00\" loading=\"lazy\" \/>\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 : 200g de noisettes enti\u00e8res 200g d\u2019amandes enti\u00e8res 400g de sucre en poudre Proc\u00e9d\u00e9 :\u00a0 Dans une po\u00eale assez large y disposez les noisettes, les amandes et le sucre. Sur feux doux, laissez fondre le sucre en caramel sans cesser de remuer. D\u00e8s que le caramel enrobe les fruits secs stoppez la cuisson et versez sur un silpat. Laissez refroidir. Cassez le caramel et les fruits secs\u00a0 en gros morceaux puis disposez ceci dans le bol de votre robot muni du couteau. Mixez \u00e0 vitesse 2 ( moyenne ) en vous arr\u00eatant de temps en temps. Cela va d\u2019abord donnez une poudre ( le pralin ) puis, au fur et \u00e0 mesure, la poudre va s\u2019humidifier ( gr\u00e2ce \u00e0 l\u2019huile que contient les fruits secs et \u00e0 la lame du couteau qui chauffe ) et vous allez donc obtenir une masse amalgam\u00e9e et humide. Versez dans un pot herm\u00e9tique puis r\u00e9servez au frigo. Temps de pr\u00e9paration : 2 heures Temps de repos : 30 minutes + 30 minutes Mat\u00e9riel n\u00e9cessaire : un silpat, un robot blender, une po\u00eale<\/p>\n","protected":false},"author":1,"featured_media":529,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pralin\u00e9 - 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\/03\/02\/praline\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pralin\u00e9 - Gallou Patisse\" \/>\n<meta property=\"og:description\" content=\"Ingr\u00e9dients : 200g de noisettes enti\u00e8res 200g d\u2019amandes enti\u00e8res 400g de sucre en poudre Proc\u00e9d\u00e9 :\u00a0 Dans une po\u00eale assez large y disposez les noisettes, les amandes et le sucre. Sur feux doux, laissez fondre le sucre en caramel sans cesser de remuer. D\u00e8s que le caramel enrobe les fruits secs stoppez la cuisson et versez sur un silpat. Laissez refroidir. Cassez le caramel et les fruits secs\u00a0 en gros morceaux puis disposez ceci dans le bol de votre robot muni du couteau. Mixez \u00e0 vitesse 2 ( moyenne ) en vous arr\u00eatant de temps en temps. Cela va d\u2019abord donnez une poudre ( le pralin ) puis, au fur et \u00e0 mesure, la poudre va s\u2019humidifier ( gr\u00e2ce \u00e0 l\u2019huile que contient les fruits secs et \u00e0 la lame du couteau qui chauffe ) et vous allez donc obtenir une masse amalgam\u00e9e et humide. Versez dans un pot herm\u00e9tique puis r\u00e9servez au frigo. Temps de pr\u00e9paration : 2 heures Temps de repos : 30 minutes + 30 minutes Mat\u00e9riel n\u00e9cessaire : un silpat, un robot blender, une po\u00eale\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gallou-patisse.fr\/index.php\/2021\/03\/02\/praline\/\" \/>\n<meta property=\"og:site_name\" content=\"Gallou Patisse\" \/>\n<meta property=\"article:published_time\" content=\"2021-03-02T13:17:20+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-03-02T13:23:58+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gallou-patisse.fr\/wp-content\/uploads\/2021\/02\/banofee-miniature.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"200\" \/>\n\t<meta property=\"og:image:height\" content=\"200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gallou_Patisse\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gallou_Patisse\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gallou-patisse.fr\/index.php\/2021\/03\/02\/praline\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gallou-patisse.fr\/index.php\/2021\/03\/02\/praline\/\"},\"author\":{\"name\":\"Gallou_Patisse\",\"@id\":\"https:\/\/www.gallou-patisse.fr\/#\/schema\/person\/ea1834861cb74ad31ccf5e791d34ede5\"},\"headline\":\"Pralin\u00e9\",\"datePublished\":\"2021-03-02T13:17:20+00:00\",\"dateModified\":\"2021-03-02T13:23:58+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.gallou-patisse.fr\/index.php\/2021\/03\/02\/praline\/\"},\"wordCount\":179,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.gallou-patisse.fr\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.gallou-patisse.fr\/index.php\/2021\/03\/02\/praline\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.gallou-patisse.fr\/wp-content\/uploads\/2021\/02\/banofee-miniature.jpg\",\"articleSection\":[\"Chocolat\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.gallou-patisse.fr\/index.php\/2021\/03\/02\/praline\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gallou-patisse.fr\/index.php\/2021\/03\/02\/praline\/\",\"url\":\"https:\/\/www.gallou-patisse.fr\/index.php\/2021\/03\/02\/praline\/\",\"name\":\"Pralin\u00e9 - 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