{"id":1808,"date":"2022-10-06T13:47:34","date_gmt":"2022-10-06T12:47:34","guid":{"rendered":"https:\/\/qimiq.lightcyde\/?page_id=1808"},"modified":"2023-07-20T14:40:50","modified_gmt":"2023-07-20T13:40:50","slug":"chocolat-blanc-praline-fruit-de-la-passion-de-ramon-mayer","status":"publish","type":"page","link":"https:\/\/qimiq.ch\/fr\/qimiq-pour-les-professionnels\/chef-cuisinier\/recettes-de-chef\/chocolat-blanc-praline-fruit-de-la-passion-de-ramon-mayer\/","title":{"rendered":"Pralines au chocolat blanc et aux fruits de la passion de Ramon Mayer"},"content":{"rendered":"
\n \n \n \"CR\n <\/picture>\n \n
\n \n

Pralines au chocolat blanc et aux fruits de la passion de Ramon Mayer<\/h2>\n \n
<\/div>\n\n

Ramon Mayer, chef \u00e9toil\u00e9 et QimiQ Executive Chef, a concoct\u00e9 pour vous une s\u00e9duction sucr\u00e9e. De Londres \u00e0 Los Angeles et de retour \u00e0 Lech, Ramon a cuisin\u00e9 partout. Aujourd'hui, il nous fait plaisir dans le magnifique Hof pr\u00e8s de Salzbourg en tant que d\u00e9veloppeur de recettes et de produits.<\/p>\n<\/div>\n \n

<\/div>\n\n D\u00e9couvrez la recette dans notre base de donn\u00e9es de recettes<\/a>\n <\/div>\n<\/div>\n\n<\/section>\n\n
\n

Ingr\u00e9dients pour 3137 g<\/h3>\n\n \n \"Vache\"\n<\/picture>\n<\/div>\n\n<\/section>\n\n
\n

Pour la mousse au chocolat blanc<\/strong><\/p>\n

    \n
  • 200 g de QimiQ Whip<\/li>\n
  • 25 g de sucre<\/li>\n
  • 130 g de fromage frais<\/li>\n
  • 220 g de chocolat blanc<\/li>\n<\/ul>\n

    \u00a0<\/p>\n

    Pour la gel\u00e9e de fruits de la passion<\/strong><\/p>\n

      \n
    • 400 g de pur\u00e9e de fruits de la passion<\/li>\n
    • 6 g de pectine<\/li>\n
    • 6 g d'agar-agar<\/li>\n<\/ul>\n<\/div>\n

      Pour la glace au chocolat<\/strong><\/p>\n

        \n
      • 200 g de QimiQ Classic<\/li>\n
      • 80 g de sucre g\u00e9lifiant<\/li>\n
      • 150 ml de lait<\/li>\n
      • 300 g de chocolat<\/li>\n<\/ul>\n

        \u00a0<\/p>\n

        Pour le puma aux fruits de la passion<\/strong><\/p>\n

          \n
        • 200 g de QimiQ Whip<\/li>\n
        • 150 g de cr\u00e8me aigre 15 % de graisse<\/li>\n
        • 50 ml de lait<\/li>\n
        • 200 g de pur\u00e9e de fruits de la passion<\/li>\n
        • 60 g de chocolat blanc<\/li>\n<\/ul>\n<\/div>\n

          Pour les crumbles au lait<\/strong><\/p>\n

            \n
          • 150 ml d'huile v\u00e9g\u00e9tale<\/li>\n
          • 50 g de beurre<\/li>\n
          • 50 g de lait entier en poudre<\/li>\n<\/ul>\n

            \u00a0<\/p>\n

            Pour le papier fruit de la passion<\/strong><\/p>\n

              \n
            • 500 g de pur\u00e9e de fruits de la passion<\/li>\n
            • 10 g de pectine<\/li>\n<\/ul>\n<\/div>\n <\/div>\n\n<\/section>\n\n
              \n

              Pr\u00e9paration<\/h3>\n\n \n \"Vache\"\n<\/picture>\n<\/div>\n\n<\/section>\n\n
              \n
                \n
              1. Pour la mousse au chocolat blanc :<\/strong>\u00a0<\/span>Battre l\u00e9g\u00e8rement le QimiQ Whip froid en veillant \u00e0 atteindre \u00e9galement la masse au fond de la cuve.<\/li>\n
              2. Ajoutez le sucre et le fromage frais et battez jusqu'\u00e0 obtention du volume souhait\u00e9.<\/li>\n
              3. Incorporer le chocolat blanc fondu.<\/li>\n
              4. Remplir et congeler.<\/li>\n
              5. Pour la gel\u00e9e de fruits de la passion :<\/strong>\u00a0<\/span>Porter \u00e0 \u00e9bullition la pur\u00e9e de fruits de la passion avec la pectine et l'agar-agar et laisser mijoter pendant environ 3 minutes.<\/li>\n
              6. Traiter \u00e0 80 \u00b0C.<\/li>\n
              7. Pour la glace au chocolat :<\/strong>\u00a0<\/span>Chauffer le sucre g\u00e9lifiant avec le lait \u00e0 85 \u00b0C, verser sur le chocolat et bien m\u00e9langer avec QimiQ Classic.<\/li>\n
              8. Verser dans un gobelet Pacojet, congeler \u00e0 -24 \u00b0C pendant env. 10 heures et pacosser.<\/li>\n
              9. Pour le puma aux fruits de la passion :<\/strong>\u00a0<\/span>Bien m\u00e9langer tous les ingr\u00e9dients ensemble.<\/li>\n
              10. Verser dans un iSi Gourmet Whip, y tourner 1 cartouche \u00e0 cr\u00e8me et laisser refroidir 30 minutes.<\/li>\n
              11. Pour les crumbles au lait :<\/strong>\u00a0<\/span>Chauffer l'huile et le beurre ensemble \u00e0 150\u00b0C<\/li>\n
              12. Incorporer le lait en poudre et faire caram\u00e9liser (dorer).<\/li>\n
              13. Filtrer et s\u00e9cher pendant 3 heures.<\/li>\n
              14. Pour le papier fruit de la passion :<\/strong>\u00a0<\/span>Porter \u00e0 \u00e9bullition la pur\u00e9e de fruits de la passion avec la pectine et laisser mijoter 5 minutes.<\/li>\n
              15. Verser une fine couche sur un silkmate et s\u00e9cher pendant 24 heures \u00e0 50\u00b0C.<\/li>\n<\/ol>\n<\/div>\n <\/div>\n\n<\/section>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1759,"parent":682,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"class_list":["post-1808","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nWeisse Schokolade-Passionsfrucht-Pralinen von Ramon Mayer - QimiQ Schweiz<\/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:\/\/qimiq.ch\/fr\/qimiq-pour-les-professionnels\/chef-cuisinier\/recettes-de-chef\/chocolat-blanc-praline-fruit-de-la-passion-de-ramon-mayer\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Weisse Schokolade-Passionsfrucht-Pralinen von Ramon Mayer\" \/>\n<meta property=\"og:url\" content=\"https:\/\/qimiq.ch\/fr\/qimiq-pour-les-professionnels\/chef-cuisinier\/recettes-de-chef\/chocolat-blanc-praline-fruit-de-la-passion-de-ramon-mayer\/\" \/>\n<meta property=\"og:site_name\" content=\"QimiQ Schweiz\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/QimiQWorld\/\" \/>\n<meta property=\"article:modified_time\" content=\"2023-07-20T13:40:50+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/qimiq.ch\/wp-content\/uploads\/sites\/4\/CR-Spargelsouffle.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"500\" \/>\n\t<meta property=\"og:image:height\" content=\"333\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/qimiq.ch\/qimiq-fuer-profis\/chefkoeche\/chefkoch-rezepte\/weisse-schokolade-passionsfrucht-pralinen-von-ramon-mayer\/\",\"url\":\"https:\/\/qimiq.ch\/qimiq-fuer-profis\/chefkoeche\/chefkoch-rezepte\/weisse-schokolade-passionsfrucht-pralinen-von-ramon-mayer\/\",\"name\":\"Weisse Schokolade-Passionsfrucht-Pralinen von Ramon Mayer - 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