{"id":613,"date":"2023-11-10T17:10:21","date_gmt":"2023-11-10T16:10:21","guid":{"rendered":"http:\/\/www.metsens.fr\/blog\/?p=613"},"modified":"2023-11-10T17:21:31","modified_gmt":"2023-11-10T16:21:31","slug":"secret-de-chef","status":"publish","type":"post","link":"https:\/\/www.metsens.fr\/blog\/secret-de-chef\/","title":{"rendered":"Les secrets de la r\u00e9ussite du Tiramisu au Cacao v\u00e9ritable et caf\u00e9 Bio – [ Secret de chef ]"},"content":{"rendered":"

Chaque chef, en ma\u00eetre dans sa cuisine,qu’il soit question d’un 3 \u00e9toiles au guide Michelin ou bien de notre grand-m\u00e8re aux cheveux blancs et au tablier \u00e9lim\u00e9, tous sans exception, nous r\u00e9galent aujourd’hui gr\u00e2ce \u00e0 leurs exp\u00e9riences d’hier.<\/span><\/h3>\n

De l’exp\u00e9rience, de l’entra\u00eenement, du savoir faire, certains diront m\u00eame le tour de main….<\/span><\/p>\n

Mais tout cela a besoin, pour faire la diff\u00e9rence, pour marquer nos palais, de variantes et autres adaptations \u00e9prouv\u00e9es au fils du temps de pr\u00e9paration d’une recette.
\nNous allons donc vous livrer aujourd’hui le secret, qui fait du Tiramisu de MetSens, un dessert recherch\u00e9 et si appr\u00e9ci\u00e9 de nos chers MetSensiens.<\/p>\n

Tout d’abord les ingr\u00e9dients n\u00e9cessaires :<\/strong><\/p>\n

\u2022 4 \u0153ufs
\n\u2022 150 gr de sucre
\n\u2022 500 gr de mascarpone
\n\u20221 bo\u00eete de boudoirs
\n\u2022 Caf\u00e9 bio ( ici Sao tom\u00e9 )
\n\u2022 Cacao en poudre Ang\u00e9lina<\/p>\n

Pr\u00e9paration<\/strong><\/p>\n

1- Il faut commencer par s\u00e9parer les blancs des jaunes.
\nPr\u00e9servez les blanc d’oeufs au frais, puis blanchir les jaunes, c’est \u00e0 dire m\u00e9langer 70 gr de sucre avec les 4 jaunes.<\/p>\n

(\u261f <\/span><\/strong>Oui oui oui,  on vous l’accorde… un bon \u00e9quipement change un peu la donne… \ud83d\ude09 ) <\/em><\/p>\n

\"PREPARATION-TIRAMISU-METSENS-3\"<\/a>
\n2- Ajoutez ensuite les 500 gr de mascarpone en l’y incorporant doucement.<\/p>\n

3- (Attention le Secret de chef, c’est ici !)<\/strong> \u261e\u261e\u261e<\/span>  <\/span>Sortez les blancs du frais, et dans un contenant en m\u00e9tal \u00e0 temp\u00e9rature ambiante, montez les blancs en neige avec une pinc\u00e9e de sel et en y ajoutant petit \u00e0 petit les 80 gr de sucre restant, pour faire une belle meringue<\/strong><\/span>. En optant pour une meringue, vous obtenez un tiramisu beaucoup plus a\u00e9r\u00e9 !<\/p>\n

\"PREPARATION-TIRAMISU-METSENS-2\"<\/a> \"PREPARATION-TIRAMISU-METSENS-3\"<\/a>  \"PREPARATION-TIRAMISU-USTENSILE-METSENS\"<\/a><\/p>\n

4- M\u00e9langez doucement la meringue avec l\u2019autre pr\u00e9paration au mascarpone.<\/p>\n

\"PREPARATION-TIRAMISU-METSENS\"
\n5- Trempez vos boudoirs dans le caf\u00e9 mais attention, il ne faut pas qu’ils soient trop mous !<\/p>\n

\"PREPARATION-TIRAMISU-METSENS-6\"<\/a>
\n6- Dressez votre tiramisu couche par couche en commen\u00e7ant par une couche de cr\u00e8me suivie d’une couche de boudoirs.<\/p>\n

\"PREPARATION-TIRAMISU--CAFE-METSENS-4\"<\/a> \"PREPARATION-TIRAMISU--CAFE-METSENS-5\"<\/a> \"PREPARATION-TIRAMISU-METSENS-7\"<\/a><\/p>\n

7- Finissez en saupoudrant l\u00e9g\u00e8rement de cacao en poudre ANGELINA<\/a>, en prenant soin de souffler dessus pour m\u00e9nager vos convives en \u00e9vitant qu’ils se retrouvent avec \u00ab\u00a0les dents chocolat\u00a0\u00bb d\u00e8s la premi\u00e8re bouch\u00e9e \ud83d\ude09<\/p>\n

\"PREPARATION-TIRAMISU-METSENS-8\"<\/a> \"PREPARATION-TIRAMISU-METSENS-9\"<\/a><\/p>\n

Voil\u00e0, vous savez tout \ud83d\ude09
\nEncore un grand merci Nawel, notre chef p\u00e2tissi\u00e8re qui nous cr\u00e9e toutes ces d\u00e9licieuses gourmandises.<\/p>\n

Maintenant,  \u00e0 vous de jouer, et n’h\u00e9sitez surtout pas \u00e0 partager avec nous vos r\u00e9alisations !<\/p>\n

Nous attendons vos photos avec impatience…<\/p>\n

L’\u00e9quipe MetSens.<\/p>\n

\"EXCELLENT-TIRAMISU-MARSEILLE_METSENS\"<\/a>  \"CHOCOLAT-ANGELINA-PARIS_TIRAMISU-METSENS-MARSEILLE\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Chaque chef, en ma\u00eetre dans sa cuisine,qu’il soit question d’un 3 \u00e9toiles au guide Michelin ou bien de notre grand-m\u00e8re aux cheveux blancs et au … <\/p>\n","protected":false},"author":2,"featured_media":614,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3,32,38,86,31],"tags":[96,106,62,54,35],"yoast_head":"\nLes secrets de la r\u00e9ussite du Tiramisu au Cacao v\u00e9ritable et caf\u00e9 Bio - [ Secret de chef ] - actualit\u00e9s<\/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.metsens.fr\/blog\/secret-de-chef\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les secrets de la r\u00e9ussite du Tiramisu au Cacao v\u00e9ritable et caf\u00e9 Bio - 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