{"id":3999,"date":"2024-11-26T07:26:56","date_gmt":"2024-11-26T06:26:56","guid":{"rendered":"https:\/\/leyaouanc.fr\/wordpress\/?p=3999"},"modified":"2024-11-26T07:26:56","modified_gmt":"2024-11-26T06:26:56","slug":"louverture-eclair","status":"publish","type":"post","link":"https:\/\/leyaouanc.fr\/wordpress\/index.php\/2024\/11\/26\/louverture-eclair\/","title":{"rendered":"L\u2019OUVERTURE \u00c9CLAIR"},"content":{"rendered":"<p style=\"text-align: justify;\">Il n\u2019explose pas dans le ciel, ni ne gronde dans les campagnes, mais il s\u2019appelle bien \u00e9clair pourtant. L\u2019\u00e9clair sait plaire, et cependant, il n\u2019est pas toujours de g\u00e9nie ! C\u2019est en 1540 que l\u2019\u00e9pop\u00e9e de celui-ci commence, quand Catherine de M\u00e9dicis s\u2019installe en France. La future reine arrive alors tout droit d\u2019Italie, accompagn\u00e9e de son p\u00e2tissier favori : Popelini. Il est l\u2019inventeur du popelin, un petit g\u00e2teau fourr\u00e9 de pur\u00e9e de fruits, dont la base n\u2019est autre que de la p\u00e2te \u00e0 chou ! Un d\u00e9lice qui conquiert rapidement la cour.<\/p>\n<p style=\"text-align: justify;\">Quelques si\u00e8cles apr\u00e8s l\u2019arriv\u00e9e du popelin en France, celui-ci est d\u00e9j\u00e0 revisit\u00e9. Il quitte ainsi sa forme ronde originale, dans les ann\u00e9es 1800, pour une forme allong\u00e9e confectionn\u00e9e \u00e0 la main. On l\u2019enrobe d\u2019amandes effil\u00e9es, et le voil\u00e0 ! Le pain \u00e0 la duchesse devient un v\u00e9ritable \u00e9clair.<\/p>\n<p style=\"text-align: justify;\">L\u2019\u00e9clair, qu\u2019on conna\u00eet aujourd\u2019hui, est n\u00e9 \u00e0 Lyon ! C\u2019est au d\u00e9but du 19\u00e8me si\u00e8cle qu\u2019Antonin Car\u00eame (le Bocuse de l\u2019\u00e9poque) d\u00e9cide d\u2019am\u00e9liorer la recette de la petite duchesse. Il fourre de p\u00e2te \u00e0 chou ainsi que de marmelade d\u2019abricots, avant d\u2019essayer la cr\u00e8me p\u00e2tissi\u00e8re. Et d\u2019un coup de cuill\u00e8re, l\u2019une des plus grandes recettes de l\u2019histoire de la p\u00e2tisserie est n\u00e9e ! Trop choux, Non ?<\/p>\n<p style=\"text-align: justify;\">FM<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Il n\u2019explose pas dans le ciel, ni ne gronde dans les campagnes, mais il s\u2019appelle bien \u00e9clair pourtant. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4000,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/leyaouanc.fr\/wordpress\/index.php\/wp-json\/wp\/v2\/posts\/3999"}],"collection":[{"href":"https:\/\/leyaouanc.fr\/wordpress\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/leyaouanc.fr\/wordpress\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/leyaouanc.fr\/wordpress\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/leyaouanc.fr\/wordpress\/index.php\/wp-json\/wp\/v2\/comments?post=3999"}],"version-history":[{"count":1,"href":"https:\/\/leyaouanc.fr\/wordpress\/index.php\/wp-json\/wp\/v2\/posts\/3999\/revisions"}],"predecessor-version":[{"id":4001,"href":"https:\/\/leyaouanc.fr\/wordpress\/index.php\/wp-json\/wp\/v2\/posts\/3999\/revisions\/4001"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/leyaouanc.fr\/wordpress\/index.php\/wp-json\/wp\/v2\/media\/4000"}],"wp:attachment":[{"href":"https:\/\/leyaouanc.fr\/wordpress\/index.php\/wp-json\/wp\/v2\/media?parent=3999"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/leyaouanc.fr\/wordpress\/index.php\/wp-json\/wp\/v2\/categories?post=3999"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/leyaouanc.fr\/wordpress\/index.php\/wp-json\/wp\/v2\/tags?post=3999"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}