{"id":2602,"date":"2022-10-23T03:53:34","date_gmt":"2022-10-23T03:53:34","guid":{"rendered":"https:\/\/chefromainavril.com\/?p=2602"},"modified":"2022-10-23T03:54:25","modified_gmt":"2022-10-23T03:54:25","slug":"2602-2","status":"publish","type":"post","link":"https:\/\/chefromainavril.com\/fr\/2602-2\/","title":{"rendered":"PAVLOVA AUX FRAISES"},"content":{"rendered":"<p style=\"font-weight: 400;\">Salut mes p&#039;tits croissants ! Alors que l&#039;\u00e9t\u00e9 touchait \u00e0 sa fin, j&#039;ai profit\u00e9 des derni\u00e8res fraises de la saison pour faire une d\u00e9licieuse Pavlova.<\/p>\n<p>Ce dessert nous vient d&#039;Australie et de Nouvelle Z\u00e9lande au d\u00e9but du 20<sup>e<\/sup> si\u00e8cle.<br \/>\nC&#039;est \u00e9videmment mon adaptation au dessert classique.<\/p>\n<p style=\"font-weight: 400;\">J&#039;esp\u00e8re que vous l&#039;appr\u00e9cierez. Maintenant, allons cuisiner, d&#039;accord\u00a0!<\/p>\n<p style=\"font-weight: 400;\"><img data-recalc-dims=\"1\" fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-2604\" src=\"https:\/\/i0.wp.com\/chefromainavril.com\/wp-content\/uploads\/2022\/10\/DSC00776-1.jpg?resize=438%2C657&#038;ssl=1\" alt=\"\" width=\"438\" height=\"657\" srcset=\"https:\/\/i0.wp.com\/chefromainavril.com\/wp-content\/uploads\/2022\/10\/DSC00776-1-scaled.jpg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/chefromainavril.com\/wp-content\/uploads\/2022\/10\/DSC00776-1-scaled.jpg?resize=683%2C1024&amp;ssl=1 683w, https:\/\/i0.wp.com\/chefromainavril.com\/wp-content\/uploads\/2022\/10\/DSC00776-1-scaled.jpg?resize=768%2C1152&amp;ssl=1 768w, https:\/\/i0.wp.com\/chefromainavril.com\/wp-content\/uploads\/2022\/10\/DSC00776-1-scaled.jpg?resize=1024%2C1536&amp;ssl=1 1024w, https:\/\/i0.wp.com\/chefromainavril.com\/wp-content\/uploads\/2022\/10\/DSC00776-1-scaled.jpg?resize=1365%2C2048&amp;ssl=1 1365w, https:\/\/i0.wp.com\/chefromainavril.com\/wp-content\/uploads\/2022\/10\/DSC00776-1-scaled.jpg?resize=600%2C900&amp;ssl=1 600w, https:\/\/i0.wp.com\/chefromainavril.com\/wp-content\/uploads\/2022\/10\/DSC00776-1-scaled.jpg?resize=40%2C60&amp;ssl=1 40w, https:\/\/i0.wp.com\/chefromainavril.com\/wp-content\/uploads\/2022\/10\/DSC00776-1-scaled.jpg?resize=60%2C90&amp;ssl=1 60w, https:\/\/i0.wp.com\/chefromainavril.com\/wp-content\/uploads\/2022\/10\/DSC00776-1-scaled.jpg?w=1707&amp;ssl=1 1707w\" sizes=\"(max-width: 438px) 100vw, 438px\" \/><\/p>\n<p style=\"font-weight: 400;\">Pour 8 personnes<\/p>\n<p style=\"font-weight: 400;\">INGR\u00c9DIENTS<br \/>\nMeringue:<br \/>\n4 blancs d&#039;\u0153ufs (temp\u00e9rature ambiante)<br \/>\n1 pinc\u00e9e de Sel<br \/>\n1 tasse (200gr) de sucre<br \/>\n1 cuill\u00e8re \u00e0 caf\u00e9 de p\u00e2te de vanille<br \/>\n1 cuill\u00e8re \u00e0 soupe de vinaigre de cidre de pomme<br \/>\n1 cuill\u00e8re \u00e0 caf\u00e9 de f\u00e9cule de ma\u00efs<\/p>\n<ul>\n<li id=\"instruction-step-2\">\u00c0 l&#039;aide d&#039;un batteur \u00e0 main ou d&#039;un batteur sur socle muni d&#039;un fouet, battre les blancs d&#039;\u0153ufs avec une pinc\u00e9e de sel \u00e0 vitesse moyenne-\u00e9lev\u00e9e jusqu&#039;\u00e0 formation de pics mous, environ 5 minutes.<\/li>\n<li>Ajouter le sucre en filet.<\/li>\n<li>Une fois que tout le sucre a \u00e9t\u00e9 ajout\u00e9, tournez le m\u00e9langeur \u00e0 haute vitesse et continuez \u00e0 battre jusqu&#039;\u00e0 ce que des pics fermes et brillants se forment, environ 2 minutes. Les pics doivent \u00eatre suffisamment rigides pour que vous puissiez tenir le fouet droit et les pics ne bougent pas.<\/li>\n<li>Ajouter la p\u00e2te de vanille et battre encore 1 minute.<\/li>\n<li>Pr\u00e9chauffez votre four \u00e0 200F (95C).<\/li>\n<li>Ajouter le vinaigre et la f\u00e9cule de ma\u00efs et battre pendant 30 secondes.<\/li>\n<li>Mettre dans une poche \u00e0 douille \u00e0 gros embout rond.<\/li>\n<li>Sur une grande plaque \u00e0 p\u00e2tisserie, pocher 8 grosses cuiller\u00e9es (4 pouces de diam\u00e8tre) de meringue et en pocher des mini autour (il vous faudra environ 40 petites meringues).<\/li>\n<li>\u00c0 l&#039;aide d&#039;une cuill\u00e8re \u00e0 soupe tremp\u00e9e dans de l&#039;eau chaude, cr\u00e9ez une fossette dans votre pavlova pour qu&#039;elle ressemble \u00e0 un volcan (CF : vid\u00e9o). R\u00e9p\u00e9tez l&#039;action avec eux tous.<\/li>\n<li>Placer la plaque au four et cuire jusqu&#039;\u00e0 ce que la pavlova soit croustillante et dure (environ 60 min).<\/li>\n<li>Une fois cuits, placez les pavlovas et la b\u00e9b\u00e9 meringue sur une grille de refroidissement.<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\">Fraises d\u00e9shydrat\u00e9es :<br \/>\n4-5 fraises (en d\u00e9s)<br \/>\n1\/4 tasse (50g) Sucre<br \/>\n1\/4 tasse (62,5 ml) d&#039;eau<\/p>\n<ul>\n<li>Dans une petite casserole \u00e0 feu moyen-\u00e9lev\u00e9, mettre le sucre et l&#039;eau et laisser bouillir.<\/li>\n<li>Laisser mijoter environ 2-3 minutes.<\/li>\n<li>Transf\u00e9rer dans un petit bol en acier inoxydable et laisser refroidir compl\u00e8tement.<\/li>\n<li>Trancher finement les fraises et les tremper dans le sirop froid.<\/li>\n<li>D\u00e9posez-les sur une plaque de cuisson silpat ou papier sulfuris\u00e9.<\/li>\n<li>Cuire au four \u00e0 200F (95C) jusqu&#039;\u00e0 ce qu&#039;ils cristallisent (environ 40-60 min).<\/li>\n<li>Laissez-les refroidir, puis retirez-les du silpat et placez-les dans une bo\u00eete ou un bol jusqu&#039;au moment de servir.<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\">Compote fraise\/menthe :<br \/>\n2 pintes de fraises (en d\u00e9s)<br \/>\n1\/4 tasse (50g) Sucre<br \/>\n4 feuilles Menthe (chiffonnade)<br \/>\n1 cuill\u00e8re \u00e0 soupe de vinaigre balsamique vieilli<\/p>\n<ul>\n<li>Dans une casserole de taille moyenne \u00e0 feu moyen, placer les fraises avec le sucre et la menthe et cuire jusqu&#039;\u00e0 ce que le m\u00e9lange \u00e9paississe (environ 10 minutes).<\/li>\n<li>Retirer du feu et ajouter le balsamique vieilli, laisser refroidir compl\u00e8tement.<\/li>\n<li>Transf\u00e9rer dans un nouveau r\u00e9cipient et conserver au r\u00e9frig\u00e9rateur couvert jusqu&#039;au moment de servir.<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\">Chantilly :<br \/>\n1 tasse (250 ml) de cr\u00e8me \u00e9paisse<br \/>\n1\/4 tasse (50g) Sucre<br \/>\n2 cuill\u00e8res \u00e0 caf\u00e9 de p\u00e2te de vanille<\/p>\n<ul>\n<li>Dans un grand bol en inox, ajouter la cr\u00e8me \u00e9paisse, le sucre et la vanille et fouetter au fouet jusqu&#039;\u00e0 consistance d\u00e9sir\u00e9e (Chantilly, chantilly.<\/li>\n<li>Attention \u00e0 ne pas trop fouetter sinon vous vous retrouverez avec du beurre. Vous pouvez \u00e9galement utiliser un batteur \u00e9lectrique.<\/li>\n<li>Placer dans une poche \u00e0 douille \u00e0 douille ronde moyenne et conserver au r\u00e9frig\u00e9rateur jusqu&#039;au moment de l&#039;assemblage.<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\">Garnir:<br \/>\n30 fleurs de basilic<\/p>\n<ul>\n<li>Prenez une coquille de pavlova et ajoutez 2 cuill\u00e8res \u00e0 soupe de compote de fraises.<\/li>\n<li>Garnir de quelques noisettes de Chantilly. Suivi des b\u00e9b\u00e9s meringues.<\/li>\n<li>D\u00e9posez d\u00e9licatement les chips de fraise et terminez en la garnissant de fleurs de basilic.<\/li>\n<li>R\u00e9p\u00e9tez le processus pour tous.<\/li>\n<li>Maintenant, il reste une chose \u00e0 faire\u2026 en profiter.<\/li>\n<li>Bon app\u00e9tit! Et v\u00e9rifiez mes r\u00e9seaux sociaux pour la recette vid\u00e9o et n&#039;oubliez pas de me suivre \ud83d\ude42<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Salut mes p\u2019tits croissants! As summer was winding down, I took advantage of the last strawberries of the season to make a delicious Pavlova. This dessert comes to us from Australia and New Zeeland at the beginning of the 20th century. This is obviously my adaptation to the classic dessert. I hope you\u2019ll enjoy it. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","_jetpack_memberships_contains_paid_content":false,"wds_primary_category":0,"ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"off","ocean_gallery_id":[],"footnotes":""},"categories":[108],"tags":[],"class_list":["post-2602","post","type-post","status-publish","format-standard","hentry","category-recipe-blog","entry","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails","has-product-nav"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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