{"id":65753,"date":"2021-08-29T02:14:10","date_gmt":"2021-08-29T02:14:10","guid":{"rendered":""},"modified":"2021-08-29T02:14:10","modified_gmt":"2021-08-29T02:14:10","slug":"recette-de-la-baklawa","status":"publish","type":"post","link":"https:\/\/harissa.com\/news-wp\/recette-de-la-baklawa\/","title":{"rendered":"Recette de la Baklawa"},"content":{"rendered":"<p>Recette de la Baklawa<\/p>\n<p>La baklawa ou baklava ou baclava est un dessert traditionnel commun \u00e0 tous les peuples de l\u2019ancien Empire byzantin, de la Perse et de l\u2019ancien Empire ottoman. Il est le dessert national dans les cuisines des Balkans, du Moyen-Orient et \u00e9galement du Maghreb.<\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<ul>\n<li><label for=\"check-1\" property=\"recipeIngredient\">1kg farine<\/label><\/li>\n<li><label for=\"check-2\" property=\"recipeIngredient\">200g margarine<\/label><\/li>\n<li><label for=\"check-3\" property=\"recipeIngredient\">10g sel<\/label><\/li>\n<li><label for=\"check-4\" property=\"recipeIngredient\">3 oeufs<\/label><\/li>\n<li><label for=\"check-5\" property=\"recipeIngredient\">quantit\u00e9 selon besoin d&rsquo;eau extrait d&rsquo;eau de fleur d&rsquo;oranger<\/label><\/li>\n<li><label for=\"check-6\" property=\"recipeIngredient\">300g smen pour arroser<\/label><\/li>\n<li><label for=\"check-7\" property=\"recipeIngredient\">1 kg miel<\/label><\/li>\n<li><label for=\"check-8\" property=\"recipeIngredient\">1kg amandes<\/label><\/li>\n<li><label for=\"check-9\" property=\"recipeIngredient\">450g sucre<\/label><\/li>\n<li><label for=\"check-10\" property=\"recipeIngredient\">eau de fleur d&rsquo;oranger<\/label><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Pr\u00e9paration<\/h3>\n<p>G\u00e2teau compos\u00e9 de feuilles fines croustillantes, avec au milieu une grande farce compos\u00e9e soit d&rsquo;amandes, de noix ou noisettes, d\u00e9coup\u00e9 en losanges, apr\u00e8s avoir baign\u00e9 dans le miel fondu. Qui de nous n&rsquo;appr\u00e9cie ce g\u00e2teau si fin et tellement bon.<\/p>\n<p>Les professionnels de la p\u00e2tisserie, emploient les amandes non mond\u00e9es dans la baklawa.<\/p>\n<p>Il est possible d&rsquo;utiliser une farce d&rsquo;amandes plus fine, mais la baklawa h\u00e9ritage de l&rsquo;orient, veut justement que les fruits secs soient broy\u00e9s concass\u00e9s, de fa\u00e7on \u00e0 ce que l&rsquo;on ressente en d\u00e9gustant ce d\u00e9licieux g\u00e2teau, le croustillant des feuilles et les fruits secs concass\u00e9es.<\/p>\n<p>Dans un grand r\u00e9cipient, verser la farine, joindre le sel, les oeufs entiers battus, incorporer la margarine fondue et refroidie, bien m\u00e9langer tout en malaxant, introduire petit \u00e0 petit un peu d&rsquo;eau parfum\u00e9e \u00e0 l&rsquo;extrait d&rsquo;eau de fleur d&rsquo;oranger, p\u00e9trir jusqu&rsquo;\u00e0 l&rsquo;obtention d&rsquo;une p\u00e2te lisse, molle, et mall\u00e9able.<\/p>\n<p>Broyer les amandes et le sucre ensemble en une texture pas trop fine, mouiller avec de l&rsquo;eau de fleur d&rsquo;oranger en sablant avec les mains, afin d&rsquo;obtenir un sabl\u00e9.<\/p>\n<p>Faire fondre le smen. A l&rsquo;aide d&rsquo;un pinceau badigeonner g\u00e9n\u00e9reusement le plateau 2 fois.<\/p>\n<p>Saupoudrer le plan de travail de ma\u00efzena, faire un long boudin avec la p\u00e2te et la partager en huit morceaux de m\u00eame proportion. Rouler chaque morceau en boule.<\/p>\n<p>Aplatisser une boule de p\u00e2te tout en saupoudrant de ma\u00efzena, ensuite \u00e0 l&rsquo;aide d&rsquo;un rouleau \u00e0 p\u00e2tisserie,abaisser finement la p\u00e2te jusqu&rsquo;\u00e0 obtenir une p\u00e2te transparente, enrouler la p\u00e2te sur le rouleau, et la d\u00e9rouler sur le plateau.<\/p>\n<p>A l&rsquo;aide d&rsquo;un pinceau enduire g\u00e9n\u00e9reusement de smen fondu la premi\u00e8re feuille, et proc\u00e9der de m\u00eame pour les autres feuilles, en pla\u00e7ant la quatri\u00e8me feuille, placer la farce d&rsquo;amande, \u00e9galiser la masse d&rsquo;amandes tout en l&rsquo;\u00e9talant pour l&rsquo;uniformiser, asperger la farce d&rsquo;amande de smen fondu.<\/p>\n<p>Etaler les autre feuilles finement, et disposer les au fur et \u00e0 mesure sans oublier qu&rsquo;entre chaque feuille il faut enduire largement de smen fondu.<\/p>\n<p>Une fois toutes les feuilles plac\u00e9es, couper l&rsquo;exc\u00e9dent de p\u00e2te en laissant une bonne marge que vous allez \u00e0 l&rsquo;aide du dos du couteau faire rentrer contre la paroi du plateau. Tracer des losanges, sur chaque losange piquer une amande, arroser g\u00e9n\u00e9reusement de smen fondu et enfourner \u00e0 four pr\u00e9chauff\u00e9.<\/p>\n<p>Chauffer doucement le kg de miel pour le liqu\u00e9fier, et arroser, la baklawa aussit\u00f4t sortie du four.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de la Baklawa La baklawa ou baklava ou baclava est un dessert traditionnel commun \u00e0 tous les peuples de l\u2019ancien Empire byzantin, de la Perse et de l\u2019ancien Empire ottoman. Il est le dessert national dans les cuisines des Balkans, du Moyen-Orient et \u00e9galement du Maghreb. Ingr\u00e9dients 1kg farine 200g margarine 10g sel 3&hellip;&nbsp;<\/p>\n","protected":false},"author":1,"featured_media":65754,"comment_status":"open","ping_status":"closed","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":[],"tags":[],"class_list":["post-65753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de la Baklawa | HARISSA.COM<\/title>\n<meta name=\"description\" content=\"Recette de la Baklawa La baklawa ou baklava ou baclava est un dessert traditionnel commun \u00e0 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