{"id":6364,"date":"2022-04-13T06:00:59","date_gmt":"2022-04-13T04:00:59","guid":{"rendered":"https:\/\/www.wp.cuisine-lucullus.com\/?p=6364"},"modified":"2022-04-13T06:01:00","modified_gmt":"2022-04-13T04:01:00","slug":"clafoutis-dabricots-en-ramequins","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/13\/clafoutis-dabricots-en-ramequins\/","title":{"rendered":"Clafoutis d’abricots en ramequins"},"content":{"rendered":"\n

R\u00e9dacteur Jack<\/p>\n\n\n\n

Nombre de parts: 6
Temps de pr\u00e9paration: 20 minutes
Temps de cuisson: 25 minutes
Temps de repos: 15 minutes<\/p>\n\n\n\n

Ingr\u00e9dients:<\/strong>
500 g d’abricots
5 \u0153ufs
100 g de farine
70 g de sucre blanc en poudre
25 g de sucre brun en poudre
40 g de beurre
25 cl de lait
6 ramequins individuels<\/p>\n\n\n\n

Pr\u00e9paration:<\/strong>
Pr\u00e9chauffez votre four \u00e0 180\u00b0C (th-6).<\/p>\n\n\n\n

Lavez les abricots. Coupez-les en deux pour en \u00f4ter les noyaux.<\/p>\n\n\n\n

Cassez les \u0153ufs dans un saladier. Ajoutez le sucre blanc et blanchissez au fouet.
Ajoutez la farine et incorporez le lait. Laissez reposer 15 minutes.<\/p>\n\n\n\n

Faites fondre 20 g de beurre dans une po\u00eale et faites revenir les oreillons d’abricots.
Saupoudrez de sucre brun. Faites caram\u00e9liser.<\/p>\n\n\n\n

Beurrez les ramequins. Sucrez l\u00e9g\u00e8rement.<\/p>\n\n\n\n

Disposez les oreillons dans les ramequins. Versez la pr\u00e9paration de clafoutis.<\/p>\n\n\n\n

Enfournez 20-25 minutes.<\/p>\n\n\n\n

Dressage:<\/strong>
Servez ti\u00e8de<\/p>\n\n\n\n

Breuvage:
Vouvray (Val de Loire et Centre)<\/p>\n\n\n\n

           Cr\u00e8me br\u00fbl\u00e9e pommes et coings<\/code><\/pre>\n\n\n\n
R\u00e9dacteur Jack<\/p>\n","protected":false},"excerpt":{"rendered":"
R\u00e9dacteur Jack Nombre de parts: 6Temps de pr\u00e9paration: 20 minutesTemps de cuisson: 25 minutesTemps de repos: 15 minutes Ingr\u00e9dients:500 g d’abricots5 \u0153ufs100 g de farine70 g de sucre blanc en poudre25 g de sucre brun en poudre40 g de beurre25 … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[32],"tags":[],"class_list":["post-6364","post","type-post","status-publish","format-standard","hentry","category-desserts-chauds"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6364","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=6364"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6364\/revisions"}],"predecessor-version":[{"id":6365,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6364\/revisions\/6365"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6364"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6364"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6364"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}