{"id":302,"date":"2013-12-11T20:11:26","date_gmt":"2013-12-11T19:11:26","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=302"},"modified":"2019-10-19T17:57:31","modified_gmt":"2019-10-19T15:57:31","slug":"sables-au-beurre-sale-et-au-miel","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/sables-au-beurre-sale-et-au-miel\/","title":{"rendered":"Sabl\u00e9s au beurre sal\u00e9 et au miel"},"content":{"rendered":"<div id=\"id1\" class=\"style_SkipStroke shape-with-text\">\n<div class=\"text-content Normal_External_715_37\">\n<div class=\"Normal\"><\/div>\n<\/div>\n<div id=\"generic-title-attributes\" class=\"Title\"><span style=\"font-size: 1rem;\">pour 30 sabl\u00e9s<\/span><\/div>\n<\/div>\n<div class=\"style_SkipStroke_1 shape-with-text flowDefining\">\n<div class=\"text-content style_External_897_764\">\n<div class=\"style\">\n<p class=\"paragraph_style_2\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">180 g de beurre sal\u00e9<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">250 g de farine<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">60g de sucre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">50g de miel liquide<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">1 jaune d\u2019oeuf<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">1 jaune d\u2019oeuf pour la dorure<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">100 g de sucre cristallis\u00e9<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_5\"><span class=\"style_1\">Pr\u00e9paration :<br \/>\n<\/span><\/p>\n<p class=\"paragraph_style_5\">La veille :<\/p>\n<p class=\"paragraph_style_5\">battre le beurre sal\u00e9 ramolli avec le sucre et le miel.<\/p>\n<p class=\"paragraph_style_5\">Ajouter le jaune d\u2019oeuf puis la farine. R\u00e9server au frigo.<\/p>\n<p class=\"paragraph_style_5\">Le jour m\u00eame :<\/p>\n<p class=\"paragraph_style_5\">diviser la p\u00e2te en 4 morceaux et en faire 4 boudins avec les mains.<\/p>\n<p class=\"paragraph_style_5\">Badigeonner chaque boudin avec la dorure (jaune d\u2019oeuf + un peu d\u2019eau),<\/p>\n<p class=\"paragraph_style_5\">puis les rouler dans le sucre cristallis\u00e9.<\/p>\n<p class=\"paragraph_style_5\">R\u00e9server \u00e0 nouveau au frigo pendant 3 heures puis couper des tron\u00e7ons de 1 cm,<\/p>\n<p class=\"paragraph_style_5\">les disposer sur une plaque recouverte de papier cuisson<\/p>\n<p class=\"paragraph_style_5\">et enfourner dans un four pr\u00e9chauff\u00e9 \u00e0 210\u00b0 pendant 8 \u00e0 10 minutes.<\/p>\n<p class=\"paragraph_style_5\">A surveiller, les sabl\u00e9s doivent \u00eatre blonds.<\/p>\n<p class=\"paragraph_style_5\">Les laisser refroidir sur une volette.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>pour 30 sabl\u00e9s Ingr\u00e9dients : 180 g de beurre sal\u00e9 250 g de farine 60g de sucre 50g de miel liquide 1 jaune d\u2019oeuf 1 jaune d\u2019oeuf pour la dorure&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/sables-au-beurre-sale-et-au-miel\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":844,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[],"class_list":["post-302","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-petits-fours-et-gateaux-de-noel"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/302","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=302"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/302\/revisions"}],"predecessor-version":[{"id":1680,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/302\/revisions\/1680"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/844"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=302"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}