{"id":110,"date":"2007-04-14T10:21:00","date_gmt":"2007-04-14T08:21:00","guid":{"rendered":"https:\/\/www.rayon-basque.com\/blog\/?p=110"},"modified":"2023-02-17T10:21:35","modified_gmt":"2023-02-17T09:21:35","slug":"la-recette-du-gateau-basque","status":"publish","type":"post","link":"https:\/\/www.rayon-basque.com\/blog\/la-recette-du-gateau-basque\/","title":{"rendered":"La recette du g\u00e2teau basque"},"content":{"rendered":"\n<p><strong>Ingr\u00e9dients<\/strong> :<br>500 g de p\u00e2te sabl\u00e9e \u00e0 la levure.<\/p>\n\n\n\n<p><ins>Pour la cr\u00e8me p\u00e2tissi\u00e8re<\/ins> :<br>1\/2 l de lait<br>125 g de sucre<br>4 jaunes d\u2019\u0153ufs<br>50 g de farine<br>80 g de poudre d&rsquo;amande<br>1 sachet de poudre vanill\u00e9<\/p>\n\n\n\n<p><ins>Pour la dorure<\/ins> :<br>1 cuil. \u00e0 caf\u00e9 de sucre<br>1 jaune d\u2019\u0153uf<br>Temps de pr\u00e9paration : 60 mn<br>Temp de cuisson : 60 mn<\/p>\n\n\n\n<p><strong>Pr\u00e9paration<\/strong> :<br>D\u00e9layer ensemble les jaunes d\u2019\u0153ufs, le sucre, la farine, le sucre vanill\u00e9 sans faire de grumeaux.<br>Ajouter le lait bouillant en remuant.<br>Remettre tout dans la casserole avec la poudre d&rsquo;amande.<br>Faire bouillir 1 mn, le temps d&rsquo;\u00e9paissir.<br>Faire refroidir en couvrant d&rsquo;un papier sulfuris\u00e9 largement beurr\u00e9 pour \u00e9viter la formation d&rsquo;une peau.<br>Garnir la t\u00f4le beurr\u00e9e avec une abaisse de p\u00e2te d&rsquo;un demi-centim\u00e8tre d&rsquo;\u00e9paisseur, laisser d\u00e9passer de 2 cm autour des bords.<br>Remplir avec la cr\u00e8me p\u00e2tissi\u00e8re froide, couvrir d&rsquo;une seconde abaisse comme la premi\u00e8re.<br>Passer le rouleau sur le bord pour couper la p\u00e2te.<br>Pr\u00e9parer la dorure fonc\u00e9e avec la cuill\u00e8re \u00e0 caf\u00e9 de sucre humect\u00e9 caram\u00e9lis\u00e9 noir, mouiller d&rsquo;un peu d&rsquo;eau chaude pour d\u00e9layer.<br>D\u00e9layer le jaune d\u2019\u0153uf avec juste ce qu&rsquo;il faut de caramel pour pouvoir le passer liquide au pinceau sur la p\u00e2te.<br>Rayer \u00e0 la fourchette, mettre au four chaud (th.6-7) pendant 1 heure.<br>D\u00e8s que la couleur brune est atteinte, couvrir d&rsquo;un papier<\/p>\n\n\n\n<p>Ikus arte eta apetitu on.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.rayon-basque.com\/blog\/wp-content\/uploads\/2023\/02\/La-recette-du-gateau-basque.jpg\" alt=\"La recette du g\u00e2teau basque\" class=\"wp-image-111\" width=\"608\" height=\"457\" srcset=\"https:\/\/www.rayon-basque.com\/blog\/wp-content\/uploads\/2023\/02\/La-recette-du-gateau-basque.jpg 450w, https:\/\/www.rayon-basque.com\/blog\/wp-content\/uploads\/2023\/02\/La-recette-du-gateau-basque-300x225.jpg 300w\" sizes=\"(max-width: 608px) 100vw, 608px\" \/><figcaption class=\"wp-element-caption\">(cr\u00e9dit photo : Assiettes et compagnie)<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients :500 g de p\u00e2te sabl\u00e9e \u00e0 la levure. Pour la cr\u00e8me p\u00e2tissi\u00e8re :1\/2 l de lait125 g de sucre4 jaunes d\u2019\u0153ufs50 g de farine80 g de poudre d&rsquo;amande1 sachet de poudre vanill\u00e9 Pour la dorure :1 cuil. \u00e0 caf\u00e9 de sucre1 jaune d\u2019\u0153ufTemps de pr\u00e9paration : 60 mnTemp de cuisson : 60 mn Pr\u00e9paration [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>La recette du g\u00e2teau basque<\/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.rayon-basque.com\/blog\/la-recette-du-gateau-basque\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La recette du g\u00e2teau basque\" \/>\n<meta property=\"og:description\" content=\"Ingr\u00e9dients :500 g de p\u00e2te sabl\u00e9e \u00e0 la levure. Pour la cr\u00e8me p\u00e2tissi\u00e8re :1\/2 l de lait125 g de sucre4 jaunes d\u2019\u0153ufs50 g de farine80 g de poudre d&rsquo;amande1 sachet de poudre vanill\u00e9 Pour la dorure :1 cuil. \u00e0 caf\u00e9 de sucre1 jaune d\u2019\u0153ufTemps de pr\u00e9paration : 60 mnTemp de cuisson : 60 mn Pr\u00e9paration [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.rayon-basque.com\/blog\/la-recette-du-gateau-basque\/\" \/>\n<meta property=\"og:site_name\" content=\"Les actualit\u00e9s du Pays Basque\" \/>\n<meta property=\"article:published_time\" content=\"2007-04-14T08:21:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-17T09:21:35+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.rayon-basque.com\/blog\/wp-content\/uploads\/2023\/02\/La-recette-du-gateau-basque.jpg\" \/>\n<meta name=\"author\" content=\"David\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"David\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.rayon-basque.com\/blog\/la-recette-du-gateau-basque\/\",\"url\":\"https:\/\/www.rayon-basque.com\/blog\/la-recette-du-gateau-basque\/\",\"name\":\"La recette du g\u00e2teau basque\",\"isPartOf\":{\"@id\":\"https:\/\/www.rayon-basque.com\/blog\/#website\"},\"datePublished\":\"2007-04-14T08:21:00+00:00\",\"dateModified\":\"2023-02-17T09:21:35+00:00\",\"author\":{\"@id\":\"https:\/\/www.rayon-basque.com\/blog\/#\/schema\/person\/c908428067de586ab54afd55442d54c3\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.rayon-basque.com\/blog\/la-recette-du-gateau-basque\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.rayon-basque.com\/blog\/la-recette-du-gateau-basque\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.rayon-basque.com\/blog\/la-recette-du-gateau-basque\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\/\/www.rayon-basque.com\/blog\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"La recette du g\u00e2teau basque\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.rayon-basque.com\/blog\/#website\",\"url\":\"https:\/\/www.rayon-basque.com\/blog\/\",\"name\":\"Les actualit\u00e9s du Pays Basque\",\"description\":\"Les actualit\u00e9s du Pays basque\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.rayon-basque.com\/blog\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.rayon-basque.com\/blog\/#\/schema\/person\/c908428067de586ab54afd55442d54c3\",\"name\":\"David\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/www.rayon-basque.com\/blog\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/f7ffea1a5cd8267dfd9717da91320603?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/f7ffea1a5cd8267dfd9717da91320603?s=96&d=mm&r=g\",\"caption\":\"David\"},\"sameAs\":[\"https:\/\/www.rayon-basque.com\/blog\"],\"url\":\"https:\/\/www.rayon-basque.com\/blog\/author\/dchabernaud\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"La recette du g\u00e2teau basque","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.rayon-basque.com\/blog\/la-recette-du-gateau-basque\/","og_locale":"fr_FR","og_type":"article","og_title":"La recette du g\u00e2teau basque","og_description":"Ingr\u00e9dients :500 g de p\u00e2te sabl\u00e9e \u00e0 la levure. 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