{"id":17587,"date":"2016-07-21T07:11:10","date_gmt":"2016-07-21T05:11:10","guid":{"rendered":"http:\/\/www.life-magazine.be\/fr\/?p=17587"},"modified":"2019-01-10T11:58:15","modified_gmt":"2019-01-10T10:58:15","slug":"recette-la-tarte-aux-fraises-chaudes-deugenie-de-michel-guerard","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/recette-la-tarte-aux-fraises-chaudes-deugenie-de-michel-guerard","title":{"rendered":"Recette : La Tarte aux Fraises Chaudes d\u2019Eug\u00e9nie de Michel Gu\u00e9rard"},"content":{"rendered":"Reading Time: <\/span> 2<\/span> minutes<\/span><\/span>

A<\/span> quelques kilom\u00e8tres de Bordeaux et de Biarritz, Michel Gu\u00e9rard,\u00a0l\u2019un des plus grands concepteurs de la gastronomie fran\u00e7aise contemporaine, et son \u00e9pouse ont cr\u00e9\u00e9 un Relais & Ch\u00e2teau ax\u00e9 sur le bien-\u00eatre, tout en se vouant corps et \u00e2me \u00e0 leur maison de bouche aux 3 \u00e9toiles, Les Pr\u00e9s d’Eug\u00e9nie. Mise en app\u00e9tit.<\/strong><\/p>\n

Pour 8 personnes<\/span>
\n Temps de r\u00e9alisation : 1 heure et \u00bd journ\u00e9e de repos<\/span><\/p>\n

Ingr\u00e9dients <\/strong><\/span><\/h2>\n
    \n
  • 8 fonds ronds de p\u00e2te feuillet\u00e9e (14 cm de diam\u00e8tre sur 2 mm d\u2019\u00e9paisseur)<\/li>\n
  • 2 kg de fraises parfum\u00e9es (type mara des bois)<\/li>\n
  • 285 g de sucre<\/li>\n
  • 3 jaunes d\u2019\u0153uf<\/li>\n
  • 120 g de jus de citron jaune<\/li>\n
  • 1 feuille de g\u00e9latine (2,5 g)<\/li>\n
  • 100 g de beurre \u00e0 temp\u00e9rature ambiante<\/li>\n
  • 1 citron jaune r\u00e2p\u00e9<\/li>\n
  • 200 g de cr\u00e8me mont\u00e9e en chantilly<\/li>\n<\/ul>\n

    Pr\u00e9paration des fraises <\/strong><\/span><\/h2>\n

    La veille, ou le matin : couper les fraises en deux, et les disposer sur une plaque de four \u00e0 trous (pour que le jus s\u2019\u00e9coule librement). A d\u00e9faut d\u2019une telle plaque, d\u00e9poser sur une grille un linge propre (celui-ci sera irr\u00e9cup\u00e9rable), puis les fraises. Saupoudrer de 200 g de sucre, puis les passer au four \u00e0 180 \u00b0C, pendant 20 minutes. Laisser les fraises rejeter leur jus durant une demi-journ\u00e9e. Les ranger sur du papier essuie-tout.<\/p>\n

    Pr\u00e9paration du jus de cuisson <\/strong><\/span><\/h2>\n

    R\u00e9cup\u00e9rer le jus de cuisson des fraises (veiller \u00e0 glisser une plaque \u00e0 four creuse sous la plaque \u00e0 trous, dans le four) et le faire r\u00e9duire, si n\u00e9cessaire dans une petite casserole, jusqu\u2019\u00e0 ce qu\u2019il soit nappant.<\/p>\n

    Pr\u00e9paration de la cr\u00e8me<\/span> <\/strong><\/h2>\n
      \n
    • Fouetter les \u0153ufs avec 85 g de sucre puis 60 g de jus de citron.<\/li>\n
    • Porter ce m\u00e9lange \u00e0 \u00e9bullition pendant 2 minutes.<\/li>\n
    • Ajouter la g\u00e9latine ramollie en dehors du feu. Descendre la cr\u00e8me \u00e0 55\u00b0C et y incorporer au fouet le beurre, puis laisser refroidir.<\/li>\n
    • Une fois le m\u00e9lange refroidi, le m\u00e9langer avec le zeste, le reste du jus de citron jaune et la cr\u00e8me mont\u00e9e.<\/li>\n
    • Disposer le tout dans une jolie sauci\u00e8re.<\/li>\n<\/ul>\n

      Cuisson des tartes <\/strong><\/span><\/h2>\n
        \n
      • Garnir les 8 fonds de p\u00e2te avec les fraises cuites \u00e9goutt\u00e9es en laissant une bordure de 1,5 cm.<\/li>\n
      • Les cuire sur plaque chaude durant 20 minutes \u00e0 200\u00b0 C.<\/li>\n<\/ul>\n

        Dressage <\/strong><\/span><\/h2>\n

        Avant de servir, napper les tartes ti\u00e8des avec le jus r\u00e9duit, parsemer les tartes de sucre grain et les accompagner de cr\u00e8me au citron.<\/p>\n

        \n

        \n","protected":false},"excerpt":{"rendered":"

        Reading Time: <\/span> 2<\/span> minutes<\/span><\/span>A quelques kilom\u00e8tres de Bordeaux et de Biarritz, Michel Gu\u00e9rard, l\u2019un des plus grands concepteurs de la gastronomie fran\u00e7aise contemporaine, et son \u00e9pouse ont cr\u00e9\u00e9 un Relais & Ch\u00e2teau ax\u00e9 sur le bien-\u00eatre, tout en se vouant corps et \u00e2me \u00e0 leur maison de bouche aux 3 \u00e9toiles, Les Pr\u00e9s d’Eug\u00e9nie. Mise en app\u00e9tit.<\/p>\n","protected":false},"author":8,"featured_media":17752,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[1121],"tags":[790],"class_list":["post-17587","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-gastronomie-vin"],"yoast_head":"\nRecette : La Tarte aux Fraises Chaudes d\u2019Eug\u00e9nie de Michel Gu\u00e9rard - 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-la-tarte-aux-fraises-chaudes-deugenie-de-michel-guerard\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette : La Tarte aux Fraises Chaudes d\u2019Eug\u00e9nie de Michel Gu\u00e9rard - Fifty & Me MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Reading Time: 2 minutesA quelques kilom\u00e8tres de Bordeaux et de Biarritz, Michel Gu\u00e9rard, l\u2019un des plus grands concepteurs de la gastronomie fran\u00e7aise contemporaine, et son \u00e9pouse ont cr\u00e9\u00e9 un Relais & Ch\u00e2teau ax\u00e9 sur le bien-\u00eatre, tout en se vouant corps et \u00e2me \u00e0 leur maison de bouche aux 3 \u00e9toiles, Les Pr\u00e9s d'Eug\u00e9nie. 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