{"id":13494,"date":"2016-03-24T08:00:26","date_gmt":"2016-03-24T07:00:26","guid":{"rendered":"http:\/\/www.life-magazine.be\/fr\/?p=13494"},"modified":"2018-03-07T15:43:39","modified_gmt":"2018-03-07T14:43:39","slug":"recette-brownie-au-chocolat-caramel-aux-fruits-secs","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/recette-brownie-au-chocolat-caramel-aux-fruits-secs","title":{"rendered":"Recette: Brownie au chocolat, caramel aux fruits secs"},"content":{"rendered":"Reading Time: <\/span> 2<\/span> minutes<\/span><\/span>

H<\/span>onneur au chocolat avec cette recette gourmande extraite du livre\u00a0\u00ab\u00a0Cacao – De la f\u00e8ve \u00e0 la tablette\u00a0\u00bb <\/em>de\u00a0Pierre Marcolini, Marie-Pierre Morel & Chae Rin Vincent.\u00a0<\/span><\/strong>\"UNE-Life-Magazine2\"<\/p>\n

Temps de pr\u00e9paration : 20 minutes<\/strong>
\nTemps de cuisson : 40 minutes<\/strong><\/p>\n

Ingr\u00e9dients (pour une dizaine de brownies)<\/span><\/h1>\n
    \n
  • 180 g de chocolat noir (par ex. grand cru Criollo Blanco du Mexique)<\/li>\n
  • 240 g de beurre doux<\/li>\n
  • 5 \u0153ufs<\/li>\n
  • 400 g de sucre semoule<\/li>\n
  • 120 g de farine<\/li>\n<\/ul>\n

    Caramel<\/span><\/h1>\n
      \n
    • 200 g de pistaches d\u00e9cortiqu\u00e9es<\/li>\n
    • 30 g de noisettes d\u00e9cortiqu\u00e9es<\/li>\n
    • 30 g d\u2019amandes d\u00e9cortiqu\u00e9es<\/li>\n
    • 50 g de cr\u00e8me liquide 35 % MG<\/li>\n
    • 200 g de sucre semoule<\/li>\n
    • 50 g de beurre doux<\/li>\n
    • 1 belle pinc\u00e9e de fleur de sel<\/li>\n<\/ul>\n

      Brownies<\/span><\/h1>\n
        \n
      • Hachez le chocolat au couteau.<\/li>\n
      • Faites-le fondre au bain-marie avec le beurre coup\u00e9 en petits morceaux.<\/li>\n
      • Laissez ti\u00e9dir.<\/li>\n
      • M\u00e9langez les \u0153ufs avec le sucre.<\/li>\n
      • Incorporez le chocolat et le beurre fondus.<\/li>\n
      • Ajoutez la farine.<\/li>\n
      • Beurrez un moule et versez la p\u00e2te.<\/li>\n
      • Enfournez 40 minutes.<\/li>\n
      • Laissez refroidir avant de d\u00e9mouler.<\/li>\n<\/ul>\n

        Pr\u00e9paration<\/span><\/h1>\n
          \n
        • Pr\u00e9chauffez le four \u00e0 160\u00b0C.<\/li>\n
        • Placez les pistaches, noisettes et amandes sur une plaque et enfournez 15 minutes.<\/li>\n
        • R\u00e9servez.<\/li>\n
        • Faites ti\u00e9dir la cr\u00e8me. R\u00e9servez.<\/li>\n
        • Dans une autre casserole, faites cuire le sucre \u00e0 sec, sur feu moyen, jusqu\u2019\u00e0 obtention d\u2019un caramel blond.<\/li>\n
        • D\u00e9glacez avec la cr\u00e8me et sans cesser de remuer,<\/li>\n
        • incorporez le beurre en petits morceaux et la fleur de sel.<\/li>\n
        • Incorporez les fruits secs torr\u00e9fi\u00e9s. Laissez ti\u00e9dir.<\/li>\n
        • Nappez le brownie encore chaud de caramel aux fruits secs.<\/li>\n<\/ul>\n
          \n

          Extrait de<\/em> \u00ab\u00a0Cacao – De la f\u00e8ve \u00e0 la tablette\u00a0\u00bb
          \n<\/em><\/span>Pierre Marcolini, Marie-Pierre Morel & Chae Rin Vincent
          \nEditions de La Martini\u00e8re, 380 pages
          \n39,90 \u20ac.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

          Reading Time: <\/span> 2<\/span> minutes<\/span><\/span>Honneur au chocolat avec cette recette gourmande extraite du livre \u00ab Cacao – De la f\u00e8ve \u00e0 la tablette \u00bb de Pierre Marcolini, Marie-Pierre Morel & Chae Rin Vincent. <\/p>\n","protected":false},"author":8,"featured_media":13557,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[1121],"tags":[275],"class_list":["post-13494","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-recette"],"yoast_head":"\nRecette: Brownie au chocolat, caramel aux fruits secs - Fifty & Me MAGAZINE<\/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.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/recette-brownie-au-chocolat-caramel-aux-fruits-secs\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette: Brownie au chocolat, caramel aux fruits secs - 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