coings poch\u00e9s \u00e0 la vanille<\/a>.<\/p>\nPassez de belles et bonnes f\u00eates !<\/b><\/p>\n
<\/p>\n
Billes de noisette au chocolat<\/b><\/p>\n
– 120 g de noisettes<\/b> d\u00e9cortiqu\u00e9es et mond\u00e9es*, grill\u00e9es \u00e0 sec
\n– 100 g de sucre glace<\/b>
\n– 1 pinc\u00e9e de sel<\/b> fin
\n– 2 c.c. de miel<\/b>
\n– 85 g de bon chocolat noir<\/b><\/p>\n
Pour 25 pi\u00e8ces environ.<\/i><\/p>\n
M\u00e9langez les noisettes, le sucre et le sel dans le bol du robot et r\u00e9duisez en poudre fine en mixant par impulsions. Transf\u00e9rez ce m\u00e9lange dans un saladier de taille moyenne et creusez une fontaine au centre. Dans un petit bol, faites dissoudre le miel dans 1 cuiller\u00e9e \u00e0 soupe d’eau chaude. Versez dans la poudre de noisettes et m\u00e9langez bien \u00e0 la fourchette.<\/p>\n
P\u00e9trissez la p\u00e2te aux noisettes une minute ou deux, jusqu’\u00e0 ce qu’elle s’amalgame suffisamment pour former une boule. (Elle para\u00eetra un peu collante \u00e0 ce stade mais s\u00e8chera en refroidissant.) Enveloppez-la de film alimentaire et r\u00e9servez au frais au moins 1 heure, ou jusqu’\u00e0 une journ\u00e9e. <\/p>\n
Sortez la p\u00e2te de noisette du r\u00e9frig\u00e9rateur. Pr\u00e9levez-en l’\u00e9quivalent d’une cuiller\u00e9e \u00e0 caf\u00e9 bomb\u00e9e, et roulez la p\u00e2te du bout des doigts pour former une bille d’environ 2 cm de diam\u00e8tre. Alignez les billes au fur et \u00e0 mesure sur une assiette et plantez un cure-dent en bois bien droit au centre de chacune. R\u00e9servez l’assiette au r\u00e9frig\u00e9rateur.<\/p>\n
Chemisez une plaque \u00e0 p\u00e2tisserie de papier sulfuris\u00e9 ou d’une feuille de silicone. Faites fondre le chocolat au bain marie (= dans un bol r\u00e9sistant \u00e0 la chaleur plac\u00e9 au-dessus d’une casserole d’eau fr\u00e9missante) en remuant de temps en temps. <\/p>\n
Trempez chaque bille dans le chocolat, en la tenant par le cure-dent et en la faisant tourner doucement pour bien l’enrober. Faites en sorte que le sommet de la bille ne soit pas couvert de chocolat pour que l’on voie la p\u00e2te de noisette. Retirez la bille du bain de chocolat, laissez le chocolat s’\u00e9goutter quelques secondes et d\u00e9posez-la sur le papier sulfuris\u00e9, cure-dent point\u00e9 vers le haut. Laissez refroidir 2 heures \u00e0 un endroit frais (mais pas au r\u00e9frig\u00e9rateur), le temps que le gla\u00e7age au chocolat prenne. Les billes se conserveront jusqu’\u00e0 4 jours \u00e0 temp\u00e9rature ambiante dans une bo\u00eete herm\u00e9tique.<\/p>\n
* Si vous ne trouvez que des noisettes qui ont encore leur peau brune, faites les griller \u00e0 sec, puis mettez-les dans un torchon et frottez-les vigoureusement pour retirer le gros de la peau.<\/p>\n","protected":false},"excerpt":{"rendered":"
A l’occasion des f\u00eates, je vous offre cette petite recette tir\u00e9e de mon livre de cuisine, au rayon des mignardises […]<\/p>\n","protected":false},"author":2,"featured_media":3839,"comment_status":"open","ping_status":"1","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_mi_skip_tracking":false},"categories":[684,381],"tags":[],"acf":[],"yoast_head":"\n
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<\/p>\n