{"id":1842,"date":"2022-10-06T14:03:58","date_gmt":"2022-10-06T13:03:58","guid":{"rendered":"https:\/\/qimiq.lightcyde\/?page_id=1842"},"modified":"2023-07-20T14:44:03","modified_gmt":"2023-07-20T13:44:03","slug":"guanaja-gianduja-4-x-orange-de-wolfgang-kiessling","status":"publish","type":"page","link":"https:\/\/qimiq.ch\/fr\/qimiq-pour-les-professionnels\/chef-cuisinier\/recettes-de-chef\/guanaja-gianduja-4-x-orange-de-wolfgang-kiessling\/","title":{"rendered":"Guanaja | Gianduja | 4 x Orange de Wolfgang Kiessling"},"content":{"rendered":"
\n \n \n \"CR\n <\/picture>\n \n
\n \n

Guanaja | Gianduja | 4 x Orange de Wolfgang Kiessling<\/h2>\n \n
<\/div>\n\n

Le chef p\u00e2tissier de Sea Chefs Cruises Wolfgang Kiessling a cr\u00e9\u00e9 pour vous un dessert \u00e9poustouflant, le QimiQ Whip. Une d\u00e9licieuse combinaison de chocolat Guanaja et d'oranges fera voler vos invit\u00e9s au septi\u00e8me ciel. Il ne nous reste plus qu'\u00e0 dire : Bon Appet<\/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 10 portions<\/h3>\n\n \n \"Vache\"\n<\/picture>\n<\/div>\n\n<\/section>\n\n
\n

Pour le pudding \u00e0 la vanille (cr\u00e8me anglaise)<\/strong><\/p>\n

    \n
  • 500 ml de cr\u00e8me fouett\u00e9e 36 % Graisse<\/li>\n
  • 500 ml de lait<\/li>\n
  • 2 gousse(s) de vanille<\/li>\n
  • 200 g de jaunes d'\u0153ufs<\/li>\n
  • 100 g de sucre<\/li>\n<\/ul>\n

    \u00a0<\/p>\n

    Pour le gianduja cr\u00e8meux<\/strong><\/p>\n

      \n
    • 500 g de pudding \u00e0 la vanille (cr\u00e8me anglaise)<\/li>\n
    • 500 g de gianduja<\/li>\n<\/ul>\n

      \u00a0<\/p>\n

      Pour le sorbet \u00e0 l'orange<\/strong><\/p>\n

        \n
      • 10 orange(s)<\/li>\n
      • 120 g de sucre<\/li>\n
      • 40 g de glucose<\/li>\n<\/ul>\n<\/div>\n

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

          \n
        • 500 g de QimiQ Whip, r\u00e9frig\u00e9r\u00e9<\/li>\n
        • 500 g de pudding \u00e0 la vanille (cr\u00e8me anglaise)<\/li>\n
        • 600 g de chocolat noir Valrhona-Guanaja 70%, fondu<\/li>\n<\/ul>\n

          \u00a0<\/p>\n

          Pour le crumble Muscovado & \u00c8clat d'Or<\/strong><\/p>\n

            \n
          • 200 g de beurre<\/li>\n
          • 200 g de sucre Muscovado<\/li>\n
          • 200 g de farine de bl\u00e9, type 550<\/li>\n
          • 200 g d'amandes moulues<\/li>\n
          • 6 g de zeste de citron<\/li>\n
          • 75 g d'Eclat d`Or (gaufres \u00e9miett\u00e9es)<\/li>\n<\/ul>\n<\/div>\n

            Pour l'\u00e9corce d'orange semi-confite<\/strong><\/p>\n

              \n
            • 200 g de zeste d'orange, r\u00e2p\u00e9<\/li>\n
            • 100 g de sucre<\/li>\n
            • 100 ml d'eau<\/li>\n<\/ul>\n

              \u00a0<\/p>\n

              Pour le dressage<\/strong><\/p>\n

                \n
              • Sauce \u00e0 l'orange<\/li>\n
              • orange(s) sanguine(s), coup\u00e9e(s) en quartiers<\/li>\n
              • Chocolat au lait, r\u00e2p\u00e9<\/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 le pudding \u00e0 la vanille :<\/strong>\u00a0<\/span>Laisser reposer la cr\u00e8me fouett\u00e9e, le lait et les gousses de vanille gratt\u00e9es ensemble pendant environ 20 minutes.<\/li>\n
                2. M\u00e9langer les jaunes d'\u0153ufs avec le sucre jusqu'\u00e0 obtenir un m\u00e9lange homog\u00e8ne. Porter la cr\u00e8me fouett\u00e9e \u00e0 \u00e9bullition, ajouter le m\u00e9lange de jaunes d'\u0153ufs et de sucre et tirer pour obtenir une rose.<\/li>\n
                3. Passer le m\u00e9lange au tamis et en r\u00e9server la moiti\u00e9 au frais.<\/li>\n
                4. Pour le gianduja Cremeux :<\/strong>\u00a0<\/span>R\u00e9partir le reste du pudding \u00e0 la vanille chaud sur le gianduja et faire une \u00e9mulsion comme pour une ganache.<\/li>\n
                5. M\u00e9langer \u00e0 l'aide d'un mixeur manuel ou d'un Thermomix \u00e0 une temp\u00e9rature d'au moins 35 \u00b0C (max. 45 \u00b0C) jusqu'\u00e0 obtenir une belle \u00e9mulsion et veiller \u00e0 ne pas incorporer d'air.<\/li>\n
                6. Pour le sorbet \u00e0 l'orange :<\/strong>\u00a0<\/span>Couper les oranges en filets et remplir un gobelet Pacojet jusqu'au rep\u00e8re. Bien presser les filets d'orange restants et verser la moiti\u00e9 du jus dans le gobelet Pacojet.<\/li>\n
                7. Chauffer le reste du jus d'orange et y dissoudre le sucre et le glucose. Verser dans le gobelet Pacojet et laisser refroidir. Congeler \u00e0 - 22 \u00b0C pendant 24 heures.<\/li>\n
                8. Pour la mousse au chocolat Guanaja :<\/strong>\u00a0<\/span>M\u00e9langer le QimiQ Whip froid avec un batteur jusqu'\u00e0 ce qu'il soit lisse. Ajouter le pudding \u00e0 la vanille froid et battre jusqu'\u00e0 obtention du volume souhait\u00e9. Incorporer le chocolat fondu.<\/li>\n
                9. Dresser la mousse au chocolat dans des moules en silicone et congeler.<\/li>\n
                10. Pour le crumble Muscovado & \u00c9clat d'Or :<\/strong>\u00a0<\/span>Couper le beurre froid en d\u00e9s et le p\u00e9trir avec le sucre Muscovado, la farine, les amandes et le zeste de citron \u00e0 l'aide du crochet p\u00e9trisseur.<\/li>\n
                11. Ajouter l'\u00c9clat d'Or, bien m\u00e9langer et veiller \u00e0 ce que la p\u00e2te ne se brise pas trop.<\/li>\n
                12. Cuire au four \u00e0 150 \u00b0C en laissant la porte du four l\u00e9g\u00e8rement ouverte jusqu'\u00e0 ce que le crumble ait une belle couleur.<\/li>\n
                13. Pour les zestes d'orange semi-confits :<\/strong>\u00a0<\/span>Faire tremper le zeste d'orange dans de l'eau froide pendant environ 2 heures. \u00c9goutter et couper en julienne. Les d\u00e9colorer deux fois dans l'eau froide, les \u00e9goutter et les mettre dans une casserole.<\/li>\n
                14. Ajouter le sucre et l'eau \u00e0 l'\u00e9corce d'orange et porter \u00e0 \u00e9bullition \u00e0 feu doux. R\u00e9duire le feu et laisser mijoter jusqu'\u00e0 ce que l'eau se soit \u00e9vapor\u00e9e, en veillant \u00e0 ne pas former de caramel. Retirer l'\u00e9corce d'orange confite.<\/li>\n
                15. Pactiser le sorbet \u00e0 l'orange. Le go\u00fbt et la consistance peuvent \u00eatre modifi\u00e9s en pacossant le sorbet une deuxi\u00e8me fois.<\/li>\n
                16. Pour le dressage :<\/strong>\u00a0<\/span>D\u00e9poser une goutte de sauce \u00e0 l'orange sur le bord de l'assiette et la r\u00e9partir \u00e0 l'aide d'une cuill\u00e8re. D\u00e9poser la mousse au chocolat au centre de l'assiette et r\u00e9partir le streusel Muscovado \u00e0 c\u00f4t\u00e9. Dresser quelques points de cr\u00e8me Gianduja tout autour et poser le sorbet \u00e0 l'orange dessus. Terminer avec un peu de zeste d'orange semi-confit, des quartiers d'orange sanguine et des copeaux de chocolat au lait et servir.<\/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-1842","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nGuanaja | Gianduja | 4 x Orange von Wolfgang Kiessling - 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\/guanaja-gianduja-4-x-orange-de-wolfgang-kiessling\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Guanaja | Gianduja | 4 x Orange von Wolfgang Kiessling\" \/>\n<meta property=\"og:url\" content=\"https:\/\/qimiq.ch\/fr\/qimiq-pour-les-professionnels\/chef-cuisinier\/recettes-de-chef\/guanaja-gianduja-4-x-orange-de-wolfgang-kiessling\/\" \/>\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=\"2023-07-20T13:44:03+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\/guanaja-gianduja-4-x-orange-von-wolfgang-kiessling\/\",\"url\":\"https:\/\/qimiq.ch\/qimiq-fuer-profis\/chefkoeche\/chefkoch-rezepte\/guanaja-gianduja-4-x-orange-von-wolfgang-kiessling\/\",\"name\":\"Guanaja | Gianduja | 4 x Orange von Wolfgang Kiessling - 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