{"id":4394,"date":"2018-09-11T10:31:56","date_gmt":"2018-09-11T08:31:56","guid":{"rendered":"https:\/\/latambouilledebouille.com\/?post_type=cp_recipe&#038;p=4394"},"modified":"2024-10-22T15:22:47","modified_gmt":"2024-10-22T13:22:47","slug":"tiramisu-nantais-au-caramel-beurre-sale-maison-et-petit-beurre-lu","status":"publish","type":"cp_recipe","link":"https:\/\/latambouilledebouille.com\/index.php\/recipes\/tiramisu-nantais-au-caramel-beurre-sale-maison-et-petit-beurre-lu\/","title":{"rendered":"Tiramisu Nantais au caramel beurre sal\u00e9 maison et petit beurre LU"},"content":{"rendered":"<h2>Tiramisu Nantais au caramel beurre sal\u00e9 maison et petit beurre LU<br \/>\nPour celui du jour j\u2019avais envie de faire un clin d\u2019oeil \u00e0 ma r\u00e9gion d\u2019adoption, la Loire-Atlantique et \u00e0 la ville de Nantes.<br \/>\nUn bon caramel maison, des petits beurre Lu mythique et hautement r\u00e9gressifs avec la d\u00e9licieuse cr\u00e8me du tiramisu, combo gagnant je vous assure!<\/h2>\n<h3>Ingr\u00e9dients<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div class=\"cooked-single-ingredient cooked-heading\">Caramel beurre sal\u00e9<\/div>\n<div class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"100\">100<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">beurre roux<\/span><\/div>\n<div class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"40\">40<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">beurre sal\u00e9 (ou demi sel)<\/span><\/div>\n<div class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"20\">20<\/span> <span class=\"cooked-ing-measurement\">cl<\/span> <span class=\"cooked-ing-name\">cr\u00e8me fleurette enti\u00e8re (souvent il s\u2019agit d\u2019une petite briquette)<\/span><\/div>\n<div class=\"cooked-single-ingredient cooked-heading\">Le Tiramisu<\/div>\n<div class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"250\">250<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\"><a target=\"_blank\" href=\"https:\/\/www.galbani.fr\/produits\/mascarpone\" rel=\"noopener noreferrer\">mascarpone<\/a><\/span><\/div>\n<div class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"3\">3<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">oeufs<\/span><\/div>\n<div class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"50\">50<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">sucre roux<\/span><\/div>\n<div class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\"><a target=\"_blank\" href=\"https:\/\/www.lu.fr\/veritablepetitbeurre\" rel=\"noopener noreferrer\">petits beurre LU<\/a><\/span><\/div>\n<div class=\"cooked-single-ingredient cooked-heading\">D\u00e9coration<\/div>\n<div class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\"><a target=\"_blank\" href=\"http:\/\/www.vanhouten.fr\/\" rel=\"noopener noreferrer\">cacao amer type VanHouten ou des brisures de petits beurre LU ?<\/a><\/span><\/div>\n<\/div>\n<h3>Instructions<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-heading\">Commencer par le caramel.<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Etape 1\">\n<div class=\"cooked-dir-content\">\n<p>Verser le sucre dans une casserole et faire chauffer \u00e0 feu doux, jusqu\u2019\u00e0 ce que le sucre caram\u00e9lise, attention qu\u2019il ne br\u00fble pas!<br \/>\nHors du feu, ajouter le beurre en morceaux.<br \/>\nBien m\u00e9langer puis remettre sur feu doux et ajouter la cr\u00e8me en remuant continuellement.<br \/>\nUne fois le m\u00e9lange bien homog\u00e8ne, cuire 5 minutes \u00e0 feu doux.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Etape 2\">\n<div class=\"cooked-dir-content\">\n<p>Verser dans un pot (type pot \u00e0 confiture) pour que le caramel refroidisse.<br \/>\nVous en aurez en trop, il sera parfait sur des cr\u00eapes ou de la brioche ?<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-heading\">Passer \u00e0 la cr\u00e8me.<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Etape 3\">\n<div class=\"cooked-dir-content\">\n<p>Passer \u00e0 la cr\u00e8me.<br \/>\nS\u00e9parer les blancs des jaunes dans 2 saladiers diff\u00e9rents.<br \/>\nBattre les jaunes d\u2019oeufs avec le sucre jusqu\u2019\u00e0 ce que le m\u00e9lange blanchisse.<br \/>\nIncorporer le mascarpone et fouetter pour obtenir un m\u00e9lange bien homog\u00e8ne.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Etape 4\">\n<div class=\"cooked-dir-content\">\n<p>Monter les blancs en neige avec une pinc\u00e9e de sel.<br \/>\nLes incorporer d\u00e9licatement au 1er m\u00e9lange.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-heading\">Passer au montage.<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Etape 5\">\n<div class=\"cooked-dir-content\">\n<p>Mettre un peu de caramel au fond du verre, puis 1 ou 2 biscuits LU,<br \/>\nEncore un peu de caramel puis r\u00e9partir la cr\u00e8me tiramisu dans chaque verre.<\/p>\n<p>Vous pouvez faire des \u00e9tages mais au final je pr\u00e9f\u00e8re ne pas en faire.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Etape 6\">\n<div class=\"cooked-dir-content\">\n<p>Couvrir et mettre au frais au moins 4h (ou comme moi, faites les la veille)<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-heading\">D\u00e9coration<\/div>\n<div class=\"cooked-single-direction cooked-direction cooked-direction-has-image\" data-step=\"Etape 7\">\n<div class=\"cooked-dir-content\">\n<p>Avant de servir saupoudrer de cacao amer type VanHouten ou de brisures de petit beurre.<\/p>\n<p><img data-recalc-dims=\"1\" fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/i0.wp.com\/latambouilledebouille.com\/wp-content\/uploads\/2018\/09\/post-ig-tiramisu-galbani.jpg?resize=1024%2C1024&#038;ssl=1\" class=\"attachment-large size-large\" alt=\"\" \/><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":2,"featured_media":2778,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[],"cp_thatix_type":[],"class_list":["post-4394","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.0 (Yoast SEO v24.0) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tiramisu Nantais au caramel beurre sal\u00e9 maison et petit beurre LU - La tambouille de Bouille<\/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:\/\/latambouilledebouille.com\/index.php\/recipes\/tiramisu-nantais-au-caramel-beurre-sale-maison-et-petit-beurre-lu\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" 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