{"id":373,"date":"2009-10-25T17:23:34","date_gmt":"2009-10-25T17:23:34","guid":{"rendered":"https:\/\/recettes.peyresaubes.com\/index.php\/2009\/10\/25\/caneles-baillardran\/"},"modified":"2024-02-23T20:51:37","modified_gmt":"2024-02-23T20:51:37","slug":"caneles-baillardran","status":"publish","type":"post","link":"https:\/\/recettes.peyresaubes.com\/index.php\/2009\/10\/25\/caneles-baillardran\/","title":{"rendered":"Canel\u00e9s Baillardran"},"content":{"rendered":"<p>Pour 10 canel\u00e9s<\/p>\n<p><strong>Ingr\u00e9dients :<\/strong><\/p>\n<ul>\n<li> 1\/2 litre de lait<\/li>\n<li> 6 jaunes d&rsquo;oeufs<\/li>\n<li> 250g de sucre en poudre<\/li>\n<li> 125 g de farine blanche fluide<\/li>\n<li> 2 gousses de vanille<\/li>\n<li> 50ml cuill\u00e8re \u00e0 soupe de vieux rhum ambr\u00e9<\/li>\n<li> 50g de beurre fondu<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration :<\/strong><br \/>\n<strong> <em>La veille :<\/em> <\/strong><\/p>\n<ul>\n<li> Fendre les gousses de vanille, r\u00e9cup\u00e9rer les petits grains, mettre le lait et la vanille (gousses + grains) dans une casserole. Porter \u00e0 \u00e9bullition. <\/li>\n<li> Laisser infuser jusqu&rsquo;\u00e0 complet refroidissement. <\/li>\n<li> Ajouter les 6 jaunes d&rsquo;oeufs.<\/li>\n<li> Dans un saladier, m\u00e9langer la farine et le sucre. <\/li>\n<li> Incorporer petit-\u00e0-petit le m\u00e9lange lait\/oeufs en fouettant vivement. <\/li>\n<li> Ajouter le rhum et le beurre fondu. <\/li>\n<li> Mettre au r\u00e9frig\u00e9rateur <\/li>\n<li> Laisser reposer au moins 12 heures.<\/li>\n<\/ul>\n<p><strong> <em>Le lendemain :<\/em> <\/strong><\/p>\n<ul>\n<li> Beurrer g\u00e9n\u00e9reusement les moules  (+ \u00e9ventuellement chemiser ces derniers avec un m\u00e9lange farine\/sucre glace (2\/1))<\/li>\n<li> Pr\u00e9chauffer le four \u00e0 220\u00b0C.<\/li>\n<li> Verser la pr\u00e9paration dans les moules, au maximum jusqu&rsquo;\u00e0 1 cm du bord. <\/li>\n<li> Enfourner \u00e0 mi-hauteur pendant 1\/4 d&rsquo;heure \u00e0 220\u00b0C<\/li>\n<li> puis 3\/4 d&rsquo;heure \u00e0 160\u00b0C <\/li>\n<li> D\u00e9mouler \u00e0 chaud et laisser refroidir.\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Pour 10 canel\u00e9s Ingr\u00e9dients : 1\/2 litre de lait 6 jaunes d&rsquo;oeufs 250g de sucre en poudre 125 g de farine blanche fluide 2 gousses de vanille 50ml cuill\u00e8re \u00e0 soupe de vieux rhum ambr\u00e9 &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31],"tags":[],"class_list":["post-373","post","type-post","status-publish","format-standard","hentry","category-desserts-fr"],"_links":{"self":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts\/373","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/comments?post=373"}],"version-history":[{"count":1,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts\/373\/revisions"}],"predecessor-version":[{"id":1021,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts\/373\/revisions\/1021"}],"wp:attachment":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/media?parent=373"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/categories?post=373"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/tags?post=373"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}