{"id":1710,"date":"2025-03-22T15:28:07","date_gmt":"2025-03-22T15:28:07","guid":{"rendered":"https:\/\/redheadwithafork.ch\/?p=1710"},"modified":"2025-03-25T14:56:13","modified_gmt":"2025-03-25T14:56:13","slug":"tresse-aux-coings","status":"publish","type":"post","link":"https:\/\/redheadwithafork.ch\/index.php\/2025\/03\/22\/tresse-aux-coings\/","title":{"rendered":"Tresse aux coings"},"content":{"rendered":"\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Ingredients<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>P\u00e2te lev\u00e9e<\/strong>\n<ul class=\"wp-block-list\">\n<li>300 g de farine<\/li>\n\n\n\n<li>60 g de beurre<\/li>\n\n\n\n<li>20 g de levure fra\u00eeche<\/li>\n\n\n\n<li>50 g de sucre blanc<\/li>\n\n\n\n<li>1 dl de lait<\/li>\n\n\n\n<li>1 \u0153uf<\/li>\n\n\n\n<li>sel<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Farce<\/strong>\n<ul class=\"wp-block-list\">\n<li>250 g de coings<\/li>\n\n\n\n<li>100 g de sucre blanc<\/li>\n\n\n\n<li>50 g d&#8217;amandes en poudre<\/li>\n\n\n\n<li>25 g de sucre glace<\/li>\n\n\n\n<li>1 cs de jus de citron<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Instructions<\/mark><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Faire une p\u00e2te avec tous les ingr\u00e9dients et laisser doubler de volume.<\/li>\n\n\n\n<li>Cuire les coings dans \u00bd dl d\u2019eau, passer au passe-vite.<\/li>\n\n\n\n<li>Ajouter le sucre et cuire jusqu\u2019\u00e0 l\u2019obtention d\u2019une p\u00e2te puis ajouter les amandes.<\/li>\n\n\n\n<li>\u00c9tendre la p\u00e2te sur 5 mm d\u2019\u00e9paisseur, tartiner la p\u00e2te de coing jusqu\u2019au bord.<\/li>\n\n\n\n<li>Rouler le plus grand c\u00f4t\u00e9, poser la jonction au-dessus et couper dans la longueur.<\/li>\n\n\n\n<li>Entrelacer ces deux morceaux. Poser sur une plaque et laisser lever.<\/li>\n\n\n\n<li>Cuire 30 \u00e0 40 minutes \u00e0 200 \u00b0C.<\/li>\n\n\n\n<li>Badigeonner de sucre glace et jus de citron.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions<\/p>\n","protected":false},"author":1,"featured_media":1711,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[40],"tags":[115],"class_list":["post-1710","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","tag-quince"],"_links":{"self":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1710","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/comments?post=1710"}],"version-history":[{"count":3,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1710\/revisions"}],"predecessor-version":[{"id":1874,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1710\/revisions\/1874"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media\/1711"}],"wp:attachment":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media?parent=1710"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/categories?post=1710"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/tags?post=1710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}