{"id":13125,"date":"2016-07-13T23:01:20","date_gmt":"2016-07-13T23:01:20","guid":{"rendered":"https:\/\/harissa.com\/news-wp\/?p=13125"},"modified":"2016-07-13T23:02:39","modified_gmt":"2016-07-13T23:02:39","slug":"la-baklawa-gateau-du-maghreb","status":"publish","type":"post","link":"https:\/\/harissa.com\/news-wp\/la-baklawa-gateau-du-maghreb\/","title":{"rendered":"La Baklawa, g\u00e2teau du Maghreb"},"content":{"rendered":"

\n\tLa Baklawa, gâteau du Maghreb<\/p>\n

\n

\n\t\t <\/p>\n

\n\t\t <\/p>\n<\/div>\n

\n
\n

\n\t\t\tLa Baklawa est une pâtisserie venue du Maghreb. Préparée à base de feuilles superposées, farcies d’amandes, de noix ou de pistaches et arrosées de miel, la Baklawa ravit les papilles des gourmands. Le croustillant des feuilles mélangé à la douceur de la farce en fera craquer plus d’un !<\/p>\n<\/p><\/div>\n

\n
\n

\n\t\t\t\tUstensiles<\/strong><\/p>\n

\n\t\t\t\tPour réaliser la Baklawa vous aurez besoin de :<\/p>\n

    \n
  • \n

    \n\t\t\t\t\t\t1 saladier<\/p>\n<\/li>\n

  • \n

    \n\t\t\t\t\t\t1 rouleau à pâtisserie<\/p>\n<\/li>\n

  • \n

    \n\t\t\t\t\t\t1 broyeur pour les amandes<\/p>\n<\/li>\n

  • \n

    \n\t\t\t\t\t\t1 pinceau<\/p>\n<\/li>\n

  • \n

    \n\t\t\t\t\t\t1 grand plat<\/p>\n<\/li>\n<\/ul>\n<\/blockquote><\/div>\n

    \n\t\t <\/p>\n

    \n\t\tReccette de la Baklawa<\/span><\/strong><\/p>\n

    \n
    \n
    \n

    \n\t\t\t\tCe délicieux gâteau demande un  certain de préparation mais rien n'est trop long quand on connait le résultat. Vous allez vous régaler !<\/p>\n

    \n
      \n
    • \n

      \n\t\t\t\t\t\t\tTemps de Préparation: 40 minutes<\/p>\n<\/li>\n

    • \n

      \n\t\t\t\t\t\t\tTemps de Cuisson: 60 minutes<\/p>\n<\/li>\n

    • \n

      \n\t\t\t\t\t\t\tNombre de personnes: 6-8<\/p>\n<\/li>\n<\/ul><\/div>\n

      \n\t\t\t\tIngrédients:<\/strong><\/p>\n

        \n
      • \n

        \n\t\t\t\t\t\tIngrédients pour la pâte<\/p>\n<\/li>\n

      • \n

        \n\t\t\t\t\t\t530g de farine –<\/p>\n<\/li>\n

      • \n

        \n\t\t\t\t\t\t220g de smen ou de margarine fondue –<\/p>\n<\/li>\n

      • \n

        \n\t\t\t\t\t\t1 oeuf –<\/p>\n<\/li>\n

      • \n

        \n\t\t\t\t\t\tEau de fleur d'oranger –<\/p>\n<\/li>\n

      • \n

        \n\t\t\t\t\t\t1 pincée de sel –<\/p>\n<\/li>\n

      • \n

        \n\t\t\t\t\t\tIngrédients pour la farce<\/p>\n<\/li>\n

      • \n

        \n\t\t\t\t\t\t1kg d'amandes moulues –<\/p>\n<\/li>\n

      • \n

        \n\t\t\t\t\t\t200g de sucre glace –<\/p>\n<\/li>\n

      • \n

        \n\t\t\t\t\t\t1\/2 verre d'eau de fleur d'oranger –<\/p>\n<\/li>\n

      • \n

        \n\t\t\t\t\t\t1\/2 verre de smen –<\/p>\n<\/li>\n

      • \n

        \n\t\t\t\t\t\t1 pincée de cannelle –<\/p>\n<\/li>\n

      • \n

        \n\t\t\t\t\t\tIngrédients pour le sirop<\/p>\n<\/li>\n

      • \n

        \n\t\t\t\t\t\tDu miel –<\/p>\n<\/li>\n

      • \n

        \n\t\t\t\t\t\t1 verre d'eau de fleur d'oranger –<\/p>\n<\/li>\n<\/ul>\n

        \n\t\t\t\tInstructions:<\/strong><\/p>\n

        \n
          \n
        1. \n

          \n\t\t\t\t\t\t\tDans un saladier, versez la farine et mélangez-la avec un fouet pour la tamiser.<\/p>\n<\/li>\n

        2. \n

          \n\t\t\t\t\t\t\tFaites un trou au milieu et ajoutez l’œuf, le sel et le smen fondu (pas trop chaud).<\/p>\n<\/li>\n

        3. \n

          \n\t\t\t\t\t\t\tMalaxez le tout en arrosant petit à petit avec l'eau de fleur d'oranger jusqu'à obtenir une pâte homogène et malléable.<\/p>\n<\/li>\n

        4. \n

          \n\t\t\t\t\t\t\tAvec la pâte, formez 8 à 10 petites boules de taille égale et laissez reposer 20 minutes.<\/p>\n<\/li>\n

        5. \n

          \n\t\t\t\t\t\t\tPendant ce temps, préparez la farce.<\/p>\n<\/li>\n

        6. \n

          \n\t\t\t\t\t\t\tBroyez les amandes et le sucre ensemble afin d'obtenir une texture pas trop fine.<\/p>\n<\/li>\n

        7. \n

          \n\t\t\t\t\t\t\tAjoutez l'eau de fleur d'oranger en mélangeant avec les doigts pour former un sablé.<\/p>\n<\/li>\n

        8. \n

          \n\t\t\t\t\t\t\tSaupoudrez un plan de travail avec de la farine et étalez la pâte en boule à l'aide du rouleau à pâtisserie  afin d'obtenir une pâte très fine. Renouvelez pour toutes les boules. * Pour ceux et celles qui ont une machine à pâte,vous pouvez passer votre pâte afin d'obtenir une pâte très fine rapidement.*<\/p>\n<\/li>\n

        9. \n

          \n\t\t\t\t\t\t\tEnduisez généreusement de smen fondu les feuilles à l'aide d'un pinceau.<\/p>\n<\/li>\n

        10. \n

          \n\t\t\t\t\t\t\tBeurrez le moule et déposez les bandes de pâte jusqu'à recouvrir entièrement le fond du plat avec plusieurs couche de pâtes (environ 7 couches).<\/p>\n<\/li>\n

        11. \n

          \n\t\t\t\t\t\t\tÉtalez ensuite la farce sur toute la surface de manière à former une couche homogène.<\/p>\n<\/li>\n

        12. \n

          \n\t\t\t\t\t\t\tRecouvrez la farce avec les feuilles restantes (6 ou 7 couches). Coupez l’excédent de pâte sur les côté et utilisez-le pour couvrir la paroi du moule.<\/p>\n<\/li>\n

        13. \n

          \n\t\t\t\t\t\t\tA laide d'un couteau, tracez des losanges de 4 cm de côté environ.<\/p>\n<\/li>\n

        14. \n

          \n\t\t\t\t\t\t\tDisposez au milieu de chaque losange 1\/2 amande.<\/p>\n<\/li>\n

        15. \n

          \n\t\t\t\t\t\t\tBeurrez à nouveau la surface du gâteau.<\/p>\n<\/li>\n

        16. \n

          \n\t\t\t\t\t\t\tPlacez au four à température moyenne pendant 1heure jusqu'à obtenir une belle couleur dorée.<\/p>\n<\/li>\n

        17. \n

          \n\t\t\t\t\t\t\tAvant de retirer le baklawa du four, chauffez légèrement le miel et l'eau de fleur d'oranger.<\/p>\n<\/li>\n

        18. \n

          \n\t\t\t\t\t\t\tSortez le baklawa du four et arrosez le généreusement du sirop tiède et laissez absorber.<\/p>\n<\/li>\n<\/ol>\n

          \n\t\t\t\t\tBon appetit !<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/section>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

          La Baklawa, gâteau du Maghreb     La Baklawa est une pâtisserie venue du Maghreb. Préparée à base de feuilles superposées, farcies d’amandes, de noix ou de pistaches et arrosées de miel, la Baklawa ravit les papilles des gourmands. Le croustillant des feuilles mélangé à la douceur de la farce en fera craquer plus d’un… <\/p>\n","protected":false},"author":2,"featured_media":20776,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[25,1],"tags":[],"class_list":["post-13125","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","category-uncategorized"],"yoast_head":"\nLa Baklawa, g\u00e2teau du Maghreb | HARISSA.COM<\/title>\n<meta name=\"description\" content=\"Pr\u00e9par\u00e9e \u00e0 base de feuilles superpos\u00e9es, farcies d\u2019amandes, de noix ou de pistaches et arros\u00e9es de miel, la Baklawa ravit les papilles des gourmands. 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