{"id":9220,"date":"2021-12-21T15:51:22","date_gmt":"2021-12-21T14:51:22","guid":{"rendered":"https:\/\/rivegauche-magazine.ch\/?page_id=9220"},"modified":"2021-12-21T16:06:04","modified_gmt":"2021-12-21T15:06:04","slug":"etoiles-a-la-cannelle","status":"publish","type":"page","link":"https:\/\/geneve-et-vous-magazine.ch\/index.php\/gastronomie-recettes\/etoiles-a-la-cannelle\/","title":{"rendered":"\u00c9toiles \u00e0 la cannelle"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb3.22.7″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb3.25″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.25″ custom_padding=\u00a0\u00bb|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ admin_label=\u00a0\u00bbArticles 1 colonne\u00a0\u00bb _builder_version=\u00a0\u00bb3.22.7″ custom_margin=\u00a0\u00bb||\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ admin_label=\u00a0\u00bbrecette\u00a0\u00bb _builder_version=\u00a0\u00bb3.25″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb3.25″ custom_padding=\u00a0\u00bb|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/rivegauche-magazine.ch\/wp-content\/uploads\/2021\/12\/etoiles-de-noel-canelle-ouverture.jpg\u00a0\u00bb title_text=\u00a0\u00bbetoiles-de-noel-canelle-ouverture\u00a0\u00bb align=\u00a0\u00bbright\u00a0\u00bb align_tablet=\u00a0\u00bbcenter\u00a0\u00bb align_phone=\u00a0\u00bb\u00a0\u00bb align_last_edited=\u00a0\u00bbon|desktop\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.2″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb3.25″ custom_padding=\u00a0\u00bb|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb][et_pb_text admin_label=\u00a0\u00bbtitre\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.2″ header_font=\u00a0\u00bb|||||on|||\u00a0\u00bb header_text_color=\u00a0\u00bb#000000″ header_font_size=\u00a0\u00bb48px\u00a0\u00bb custom_margin=\u00a0\u00bb|||\u00a0\u00bb header_font_size_tablet=\u00a0\u00bb36px\u00a0\u00bb header_font_size_phone=\u00a0\u00bb24px\u00a0\u00bb header_font_size_last_edited=\u00a0\u00bbon|tablet\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

<\/span><\/h1>\n

\u00c9toiles \u00e0 la cannelle<\/span><\/h1>\n

[\/et_pb_text][et_pb_text admin_label=\u00a0\u00bbIngr\u00e9dients\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.2″ text_font=\u00a0\u00bb||||||||\u00a0\u00bb header_font=\u00a0\u00bb||||||||\u00a0\u00bb text_orientation=\u00a0\u00bbjustified\u00a0\u00bb custom_margin=\u00a0\u00bb||0em||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

INGR\u00c9DIENTS
(Pour 30-40 biscuits)<\/h4>\n
    \n
  • 3 blancs d\u2019\u0153ufs1 pinc\u00e9e de sel<\/li>\n
  • 250g de sucre glace<\/li>\n
  • 1 sachet de sucre vanill\u00e9<\/li>\n
  • 1cs de cannelle<\/li>\n
  • 1cc de cacao en poudre (facultatif)<\/li>\n
  • 400g d\u2019amandes moulues<\/li>\n<\/ul>\n

    [\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/rivegauche-magazine.ch\/wp-content\/uploads\/2021\/12\/boule-flocon.jpg\u00a0\u00bb title_text=\u00a0\u00bbboule-flocon\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb30%\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.14.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0em||0em||true|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.8.1″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text admin_label=\u00a0\u00bbPr\u00e9paration\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.2″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

    PR\u00c9PARATION<\/h3>\n
    \n
    \n
    Monter les blancs d\u2019\u0153ufs en neige avec 1 pinc\u00e9e de sel puis incorporer le sucre glace en plusieurs fois. R\u00e9server 50 g de pr\u00e9paration. Incorporer le sucre vanill\u00e9, la cannelle, le cacao en poudre et les amandes pour que la p\u00e2te ne colle presque plus.
    Placer la p\u00e2te entre deux feuilles de papier sulfuris\u00e9, aplatir et r\u00e9server 1 h au r\u00e9frig\u00e9rateur.
    Abaisser la p\u00e2te \u00e0 env. 1 cm d\u2019\u00e9paisseur entre les feuilles de papier sulfuris\u00e9. D\u00e9couper des \u00e9toiles \u00e0 l\u2019emporte-pi\u00e8ce. Passer de temps en temps l\u2019emporte-pi\u00e8ce dans le sucre glace pour \u00e9viter que la p\u00e2te ne colle dessus.
    Disposer les \u00e9toiles sur la plaque chemis\u00e9e de papier sulfuris\u00e9.
    \u00c0 l\u2019aide d\u2019un pinceau, badigeonner du m\u00e9lange aux blancs en neige r\u00e9serv\u00e9.
    Cuire 20-25 min dans la partie inf\u00e9rieure du four pr\u00e9chauff\u00e9 \u00e0 140\u00b0C.<\/div>\n<\/div>\n<\/div>\n

    [\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.8.1″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

    \n
    \n
    \n
    \n

    VARIANTE : Si vous le souhaitez, utilisez du blanc de poulet coupe\u0301 en fines lanie\u0300res ou des aiguillettes de canard.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.8.1″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb2em||||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.8.1″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_divider _builder_version=\u00a0\u00bb4.8.1″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_divider][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

    \u00c9toiles \u00e0 la cannelleINGR\u00c9DIENTS(Pour 30-40 biscuits) 3 blancs d\u2019\u0153ufs1 pinc\u00e9e de sel 250g de sucre glace 1 sachet de sucre vanill\u00e9 1cs de cannelle 1cc de cacao en poudre (facultatif) 400g d\u2019amandes moulues PR\u00c9PARATION Monter les blancs d\u2019\u0153ufs en neige avec 1 pinc\u00e9e de sel puis incorporer le sucre glace en plusieurs fois. R\u00e9server 50 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":1141,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-9220","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/geneve-et-vous-magazine.ch\/index.php\/wp-json\/wp\/v2\/pages\/9220","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/geneve-et-vous-magazine.ch\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/geneve-et-vous-magazine.ch\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/geneve-et-vous-magazine.ch\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/geneve-et-vous-magazine.ch\/index.php\/wp-json\/wp\/v2\/comments?post=9220"}],"version-history":[{"count":7,"href":"https:\/\/geneve-et-vous-magazine.ch\/index.php\/wp-json\/wp\/v2\/pages\/9220\/revisions"}],"predecessor-version":[{"id":9234,"href":"https:\/\/geneve-et-vous-magazine.ch\/index.php\/wp-json\/wp\/v2\/pages\/9220\/revisions\/9234"}],"up":[{"embeddable":true,"href":"https:\/\/geneve-et-vous-magazine.ch\/index.php\/wp-json\/wp\/v2\/pages\/1141"}],"wp:attachment":[{"href":"https:\/\/geneve-et-vous-magazine.ch\/index.php\/wp-json\/wp\/v2\/media?parent=9220"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}