{"id":1720,"date":"2025-03-22T20:03:20","date_gmt":"2025-03-22T20:03:20","guid":{"rendered":"https:\/\/redheadwithafork.ch\/?p=1720"},"modified":"2025-03-22T20:03:20","modified_gmt":"2025-03-22T20:03:20","slug":"galette-des-rois","status":"publish","type":"post","link":"https:\/\/redheadwithafork.ch\/index.php\/2025\/03\/22\/galette-des-rois\/","title":{"rendered":"Galette des rois"},"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>500 g de farine<\/li>\n\n\n\n<li>250 g de beurre fondu<\/li>\n\n\n\n<li>25 g de levure fra\u00eeche<\/li>\n\n\n\n<li>2 dl de lait<\/li>\n\n\n\n<li>3 \u0153ufs<\/li>\n\n\n\n<li>1 pinc\u00e9e de sel<\/li>\n\n\n\n<li>1 \u0153uf pour dorer<\/li>\n\n\n\n<li>Garniture\n<ul class=\"wp-block-list\">\n<li>125 g de sucre brun<\/li>\n\n\n\n<li>100 g de beurre<\/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>Ti\u00e9dir le lait et y d\u00e9layer la levure.<\/li>\n\n\n\n<li>Mettre le sel et la farine dans un bol, faire un puits et y ajouter le beurre, les \u0153ufs et le lait. En faire une p\u00e2te et laisser lever jusqu\u2019\u00e0 ce qu\u2019elle ait doubl\u00e9 de volume.<\/li>\n\n\n\n<li>Aplatir au rouleau, remettre en boule, poser dans la plaque et \u00e9tendre, piquer, dorer au jaune d\u2019\u0153uf et cuire 30 minutes \u00e0 200 \u00b0C.<\/li>\n\n\n\n<li>Faire une cr\u00e8me avec le beurre et le sucre brun.<\/li>\n\n\n\n<li>Couper la galette en deux, tartiner avec la cr\u00e8me, <strong>mettre les f\u00e8ves<\/strong>, servir chaud.<\/li>\n<\/ol>\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\">Notes<\/mark><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour une plaque \u00e0 tarte de 25 cm de \u2205<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions Notes Pour une plaque \u00e0 tarte de 25 cm de \u2205<\/p>\n","protected":false},"author":1,"featured_media":1721,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[40],"tags":[],"class_list":["post-1720","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes"],"_links":{"self":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1720","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=1720"}],"version-history":[{"count":2,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1720\/revisions"}],"predecessor-version":[{"id":1723,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1720\/revisions\/1723"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media\/1721"}],"wp:attachment":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media?parent=1720"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/categories?post=1720"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/tags?post=1720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}