![\"\"\/](\"https:\/\/static.wixstatic.com\/media\/2b5bd2_c66c0738f32f4ba988fada01d47f6d22~mv2_d_2848_2928_s_4_2.jpg\/v1\/fill\/w_1480,h_1522,al_c,q_90,usm_0.66_1.00_0.01\/2b5bd2_c66c0738f32f4ba988fada01d47f6d22~mv2_d_2848_2928_s_4_2.jpg\")
<\/figure>\n\n\n\n1 – La pr\u00e9paration du sponge cake<\/h2>\n\n\n\nLes ingr\u00e9dients du sponge <\/strong>cake :<\/h4>\n\n\n\n- 400 g de farine<\/li>
- 400 g de sucre<\/li>
- 2 sachets de sucre vanill\u00e9 <\/li>
- 2 cuill\u00e8res \u00e0 caf\u00e9 de levure chimique<\/li>
- 8 oeufs<\/li>
- 200 g de beurre doux<\/li>
- 1 pinc\u00e9e de sel<\/li><\/ul>\n\n\n\n
Les \u00e9tapes de la recette du sponge cake :<\/h4>\n\n\n\n- S\u00e9parez les blancs des jaunes, et dans un grand bol, fouettez les jaunes avec le sucre jusqu\u2019\u00e0 ce que le m\u00e9lange blanchisse et soit bien cr\u00e9meux.<\/li>
- Ajoutez l\u2019extrait de vanille et le beurre fondu (au micro-ondes par exemple), continuez \u00e0 fouetter 30 secondes.<\/li>
- Tamisez alors la farine et la levure, que vous incorporez au m\u00e9lange pr\u00e9c\u00e9dent.<\/li>
- Battez les blancs en neige avec une pinc\u00e9e de sel, et ajoutez les d\u00e9licatement au m\u00e9lange pr\u00e9c\u00e9dent pour obtenir une p\u00e2te bien lisse.<\/li>
- Versez les 2\/3 de la pr\u00e9paration dans un moule beurr\u00e9 de 18 \u00e0 20 cm de diam\u00e8tre assez haut (8 cm id\u00e9alement), et le dernier tiers dans un petit saladier type Pyrex et fa\u00eetes cuire 45 minutes \u00e0 180\u00b0C, en surveillant la cuisson.<\/li>
- D\u00e9moulez et laissez refroidir.<\/li>
- D\u00e9coupez transversalement le cercle afin d’obtenir 2 disques.<\/li>
- Vous devriez avoir 2 disques et un d\u00f4me de sponge cake.<\/li><\/ol>\n\n\n\n
2 – La ganache au chocolat<\/h2>\n\n\n\nLes ingr\u00e9dients de la ganache au chocolat : <\/h4>\n\n\n\n- 300g de chocolat p\u00e2tissier noir<\/li>
- 300g de cr\u00e8me enti\u00e8re liquide<\/li><\/ul>\n\n\n\n
Les \u00e9tapes de la pr\u00e9paration de la ganache au chocolat :<\/h4>\n\n\n\n- Faites fondre le chocolat au bain-marie.<\/li>
- Portez la cr\u00e8me enti\u00e8re \u00e0 \u00e9bullition dans une casserole.<\/li>
- Versez un tiers de la cr\u00e8me enti\u00e8re sur le chocolat fondu et m\u00e9langez \u00e0 l’aide d’une maryse, en partant du centre et en faisant des cercles afin d’\u00e9mulsionner l’appareil en incorporant le moins d’air possible.<\/li>
- R\u00e9p\u00e9tez l’\u00e9tape 3 avec le deuxi\u00e8me tiers de la cr\u00e8me enti\u00e8re puis avec le dernier tiers.<\/li>
- Filmez votre ganache au contact et laissez refroidir \u00e0 temp\u00e9rature ambiante avant utilisation (si vous l’utilisez dans les 24 heures, sinon, conservez au r\u00e9frig\u00e9rateur – dans ce cas, sortez-l\u00e0 une heure avant)<\/li><\/ol>\n\n\n\n
3 – Le montage du g\u00e2teau \u00ab\u00a0chouette\u00a0\u00bb<\/h2>\n\n\n\n- Tartinez les 2 disques de ganache au chocolat<\/li>
- Superposez les 2 disques l’un sur l’autre et enfin le d\u00f4me.<\/li>
- A l’aide d’un couteau \u00e0 pain, fa\u00e7onnez la forme d’une chouette<\/li>
- Tartinez les 3\/4 de votre g\u00e2teau de ganache au chocolat \u00e0 l’aide d’une spatule : en partant du bas vers le haut, vous obtiendrez les plumes de votre chouette.<\/li>
- D\u00e9coupez dans la p\u00e2te \u00e0 sucre de diff\u00e9rentes couleurs les yeux, bec, plumes de couleurs, pattes et oreilles que vous collerez sur la chouette gr\u00e2ce \u00e0 la ganache au chocolat : c’est \u00e0 cette derni\u00e8re \u00e9tape que votre chouette prendra peu \u00e0 peu forme et couleurs !<\/li><\/ol>\n\n\n\n
![\"chouette\"](\"https:\/\/dieze13.com\/blog\/wp-content\/uploads\/2021\/03\/Chouette7-683x1024.jpg\")
<\/a><\/figure><\/li>![\"chouette\"](\"https:\/\/dieze13.com\/blog\/wp-content\/uploads\/2021\/03\/Chouette4-1024x683.jpg\")
<\/a><\/figure><\/li>![\"chouette\"](\"https:\/\/dieze13.com\/blog\/wp-content\/uploads\/2021\/03\/Chouette6-683x1024.jpg\")
<\/a><\/figure><\/li>![\"chouette\"](\"https:\/\/dieze13.com\/blog\/wp-content\/uploads\/2021\/03\/Chouette5-1024x683.jpg\")
<\/a><\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":"10 ans … d\u00e9j\u00e0 10 ans … et pour l’occasion, je vous propose aujourd’hui un g\u00e2teau \u00ab\u00a0chouette\u00a0\u00bb \ud83e\udd89dans tous les sens du terme ! Il y a un peu plus de 10 ans, ma maman disait qu’Emma pointerait le bout de son nez d\u00e8s que les ch\u00e2taignes seraient \u00e0 ramasser. Cela fait un bout de … <\/p>\n","protected":false},"author":1,"featured_media":1064,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[17,281],"tags":[57,28,3,56,48],"class_list":["post-74","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anniversaires","category-halloween","tag-anniversaire","tag-automne","tag-chocolat","tag-chouette","tag-gateau"],"yoast_head":"\n
Un g\u00e2teau Chouette pour les 10 ans de ma jolie Emma<\/title>\n<meta name=\"description\" content=\"Un g\u00e2teau chouette, dans tous les sens du terme ! Sponge cake \u00e0 la vanille et ganache au chocolat, le tout sculpt\u00e9 en forme de chouette.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dieze13.com\/blog\/chouette-10-ans-pour-ma-jolie-emma\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Un g\u00e2teau Chouette pour les 10 ans de ma jolie Emma\" \/>\n<meta property=\"og:description\" content=\"Un g\u00e2teau chouette, dans tous les sens du terme ! 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- 400 g de farine<\/li>
- 400 g de sucre<\/li>
- 2 sachets de sucre vanill\u00e9 <\/li>
- 2 cuill\u00e8res \u00e0 caf\u00e9 de levure chimique<\/li>
- 8 oeufs<\/li>
- 200 g de beurre doux<\/li>
- 1 pinc\u00e9e de sel<\/li><\/ul>\n\n\n\n
Les \u00e9tapes de la recette du sponge cake :<\/h4>\n\n\n\n
- S\u00e9parez les blancs des jaunes, et dans un grand bol, fouettez les jaunes avec le sucre jusqu\u2019\u00e0 ce que le m\u00e9lange blanchisse et soit bien cr\u00e9meux.<\/li>
- Ajoutez l\u2019extrait de vanille et le beurre fondu (au micro-ondes par exemple), continuez \u00e0 fouetter 30 secondes.<\/li>
- Tamisez alors la farine et la levure, que vous incorporez au m\u00e9lange pr\u00e9c\u00e9dent.<\/li>
- Battez les blancs en neige avec une pinc\u00e9e de sel, et ajoutez les d\u00e9licatement au m\u00e9lange pr\u00e9c\u00e9dent pour obtenir une p\u00e2te bien lisse.<\/li>
- Versez les 2\/3 de la pr\u00e9paration dans un moule beurr\u00e9 de 18 \u00e0 20 cm de diam\u00e8tre assez haut (8 cm id\u00e9alement), et le dernier tiers dans un petit saladier type Pyrex et fa\u00eetes cuire 45 minutes \u00e0 180\u00b0C, en surveillant la cuisson.<\/li>
- D\u00e9moulez et laissez refroidir.<\/li>
- D\u00e9coupez transversalement le cercle afin d’obtenir 2 disques.<\/li>
- Vous devriez avoir 2 disques et un d\u00f4me de sponge cake.<\/li><\/ol>\n\n\n\n
2 – La ganache au chocolat<\/h2>\n\n\n\n
Les ingr\u00e9dients de la ganache au chocolat : <\/h4>\n\n\n\n
- 300g de chocolat p\u00e2tissier noir<\/li>
- 300g de cr\u00e8me enti\u00e8re liquide<\/li><\/ul>\n\n\n\n
Les \u00e9tapes de la pr\u00e9paration de la ganache au chocolat :<\/h4>\n\n\n\n
- Faites fondre le chocolat au bain-marie.<\/li>
- Portez la cr\u00e8me enti\u00e8re \u00e0 \u00e9bullition dans une casserole.<\/li>
- Versez un tiers de la cr\u00e8me enti\u00e8re sur le chocolat fondu et m\u00e9langez \u00e0 l’aide d’une maryse, en partant du centre et en faisant des cercles afin d’\u00e9mulsionner l’appareil en incorporant le moins d’air possible.<\/li>
- R\u00e9p\u00e9tez l’\u00e9tape 3 avec le deuxi\u00e8me tiers de la cr\u00e8me enti\u00e8re puis avec le dernier tiers.<\/li>
- Filmez votre ganache au contact et laissez refroidir \u00e0 temp\u00e9rature ambiante avant utilisation (si vous l’utilisez dans les 24 heures, sinon, conservez au r\u00e9frig\u00e9rateur – dans ce cas, sortez-l\u00e0 une heure avant)<\/li><\/ol>\n\n\n\n
3 – Le montage du g\u00e2teau \u00ab\u00a0chouette\u00a0\u00bb<\/h2>\n\n\n\n
- Tartinez les 2 disques de ganache au chocolat<\/li>
- Superposez les 2 disques l’un sur l’autre et enfin le d\u00f4me.<\/li>
- A l’aide d’un couteau \u00e0 pain, fa\u00e7onnez la forme d’une chouette<\/li>
- Tartinez les 3\/4 de votre g\u00e2teau de ganache au chocolat \u00e0 l’aide d’une spatule : en partant du bas vers le haut, vous obtiendrez les plumes de votre chouette.<\/li>
- D\u00e9coupez dans la p\u00e2te \u00e0 sucre de diff\u00e9rentes couleurs les yeux, bec, plumes de couleurs, pattes et oreilles que vous collerez sur la chouette gr\u00e2ce \u00e0 la ganache au chocolat : c’est \u00e0 cette derni\u00e8re \u00e9tape que votre chouette prendra peu \u00e0 peu forme et couleurs !<\/li><\/ol>\n\n\n\n
- <\/a><\/figure><\/li><\/a><\/figure><\/li><\/a><\/figure><\/li><\/a><\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":"
10 ans … d\u00e9j\u00e0 10 ans … et pour l’occasion, je vous propose aujourd’hui un g\u00e2teau \u00ab\u00a0chouette\u00a0\u00bb \ud83e\udd89dans tous les sens du terme ! Il y a un peu plus de 10 ans, ma maman disait qu’Emma pointerait le bout de son nez d\u00e8s que les ch\u00e2taignes seraient \u00e0 ramasser. Cela fait un bout de … <\/p>\n","protected":false},"author":1,"featured_media":1064,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[17,281],"tags":[57,28,3,56,48],"class_list":["post-74","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anniversaires","category-halloween","tag-anniversaire","tag-automne","tag-chocolat","tag-chouette","tag-gateau"],"yoast_head":"\n
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<\/a><\/figure><\/li>