{"id":11037,"date":"2024-01-14T12:03:52","date_gmt":"2024-01-14T11:03:52","guid":{"rendered":"https:\/\/tibladin.dk\/?p=11037"},"modified":"2025-02-22T13:56:55","modified_gmt":"2025-02-22T12:56:55","slug":"petits-pains-marocains-du-mardi-gras-a-la-semlor-a-la-rose-et-aux-amandes","status":"publish","type":"post","link":"https:\/\/tibladin.dk\/fr\/marokkanske-fastelavnsboller-a-la-semlor-med-rose-og-mandler\/","title":{"rendered":"Petits pains marocains du Mardi Gras \u00e0 la semlor \u00e0 la rose et aux amandes"},"content":{"rendered":"
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Quand le Maroc rencontre le Danemark en saveurs et traditions<\/h1>\n

Je l'ai probablement d\u00e9j\u00e0 mentionn\u00e9 :-) Mais j'adore les petits pains du Mardi Gras. Cependant, je pense qu\u2019on peut facilement se lasser des petits pains tr\u00e8s traditionnels du Mardi Gras. J'ai \u00e9labor\u00e9 une recette qui vous donnera un go\u00fbt exotique et doux du Maroc. Cette recette sent et go\u00fbte la rose. L'eau de rose est un ingr\u00e9dient que l'on retrouve souvent dans la cuisine marocaine. Il a un go\u00fbt l\u00e9g\u00e8rement parfum\u00e9 et se marie bien avec la saveur d'amande du g\u00e2teau. La mousse de rose a\u00e9rienne est m\u00e9lang\u00e9e \u00e0 du chocolat blanc, de l'eau de rose et des p\u00e9tales de roses s\u00e9ch\u00e9s.<\/p>\n

Vous pouvez \u00e9galement r\u00e9aliser ces petits pains du Mardi Gras pour la Saint-Valentin avec la belle mousse rose et surprendre quelqu'un qui vous est cher.<\/p>\n

Petits pains marocains du Mardi Gras \u00e0 la rose et aux amandes - env. 10 pi\u00e8ces.<\/b><\/h3>\n

25 grammes de levure<\/p>\n

2,5 dl de lait<\/p>\n

3 cuill\u00e8res \u00e0 soupe d'eau de rose et 2 cuill\u00e8res \u00e0 caf\u00e9 de p\u00e9tales de roses \u00e9cras\u00e9es en tueur<\/p>\n

1 cuill\u00e8re \u00e0 caf\u00e9 de cardamome<\/p>\n

une pinc\u00e9e de sel<\/p>\n

75 grammes de sucre<\/p>\n

550 grammes de farine<\/p>\n

100 grammes de beurre mou<\/p>\n

1 oeuf<\/p>\n

Faites chauffer le lait avec les p\u00e9tales de roses \u00e9cras\u00e9s et l'eau de rose. Incorporer la levure au lait ti\u00e8de. Ajouter le sucre, les \u0153ufs, la cardamome et le sel. Ajoutez la moiti\u00e9 de la farine et m\u00e9langez au mixeur. Le beurre mou est ajout\u00e9 petit \u00e0 petit et le reste de la farine est ajout\u00e9. La p\u00e2te doit \u00eatre l\u00e9g\u00e8rement collante, mais ferme. Laissez lever la p\u00e2te pendant 30 \u00e0 45 minutes.<\/p>\n

Lorsque la p\u00e2te a lev\u00e9, formez env. 10 petits pains. Laissez les petits pains lever jusqu'\u00e0 ce qu'ils doublent de volume sur la plaque \u00e0 p\u00e2tisserie pendant 45 min \u00e0 1 heure. Badigeonner d'\u0153uf battu.<\/p>\n

Cuire au four \u00e0 220\u00b0C pendant env. 10-12 min jusqu'\u00e0 ce qu'ils soient dor\u00e9s<\/p>\n

Pr\u00e9parez la mousse de rose et le fondant aux amandes pendant que les petits pains l\u00e8vent.<\/p>\n

Mandelguf<\/h3>\n

130 grammes de massepain r\u00e2p\u00e9<\/p>\n

75 grammes d'\u00e9clats d'amandes \u2013<\/p>\n

3-4 cuill\u00e8res \u00e0 soupe d'eau de rose<\/p>\n

R\u00e2per le massepain en un Acclamations.<\/a> Faire griller les \u00e9clats d'amandes dans une cuill\u00e8re \u00e0 caf\u00e9 de beurre et une cuill\u00e8re \u00e0 soupe de sucre jusqu'\u00e0 ce qu'ils soient dor\u00e9s. Ajouter les \u00e9clats d'amandes grill\u00e9es et refroidies et m\u00e9langer avec l'eau de rose.<\/p>\n

Mousse de roses<\/h3>\n

6 dl de cr\u00e8me<\/p>\n

150 grammes de chocolat blanc<\/p>\n

4-5 cuill\u00e8res \u00e0 soupe d'eau de rose<\/p>\n

2 feuilles d'air domestique<\/p>\n

colorant fruits rouges<\/p>\n

Le chocolat blanc est chauff\u00e9 au bain-marie avec 4\/5 cuill\u00e8res \u00e0 soupe d'eau de rose\u00a0 <\/span>\u2013 Faire tremper 2 lits de husblas dans l'eau froide, essorer l'eau et les faire fondre dans le m\u00e9lange chocolat\u00e9. Colorer avec du colorant alimentaire rouge. La couleur doit \u00eatre de pr\u00e9f\u00e9rence rose fonc\u00e9, car elle s'\u00e9claircit lorsque le reste de la chantilly est m\u00e9lang\u00e9.<\/p>\n

Incorporez d\u00e9licatement une cuiller\u00e9e de cr\u00e8me fouett\u00e9e au m\u00e9lange chocolat\u00e9 l\u00e9g\u00e8rement refroidi. M\u00e9langez ensuite le m\u00e9lange chocolat\u00e9 avec le reste de la cr\u00e8me en un seul. Acclamations<\/a> et r\u00e9frig\u00e9rer<\/p>\n

Coupez le pain en deux (la partie inf\u00e9rieure doit \u00eatre la plus grande)<\/p>\n

\u00c9videz le pain du bas avec une fourchette et remplissez le fond de fondant aux amandes.<\/p>\n

Remplissez la mousse au chocolat dans une poche \u00e0 douille et placez une boule ronde dans chaque petit pain. Les dessus sont d\u00e9cor\u00e9s de gla\u00e7age rose, de poussi\u00e8re de rose et de p\u00e9tales de rose avant d'\u00eatre plac\u00e9s sur le petit pain avec de la mousse.<\/p>\n

Servir aussit\u00f4t sur une belle plat<\/a>. Bon app\u00e9tit<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

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\"Brioches<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"N\u00e5r Marokko m\u00f8der Danmark i smage og traditioner Jeg har sikkert n\u00e6vnt det f\u00f8r:-) Men jeg er vild med fastelavnsboller. Dog synes jeg let, man kan blive tr\u00e6t af de meget traditionelle fastelavnsboller. Jeg har udviklet en opskrift, der vil give dig en eksotisk og bl\u00f8d smag af Marokko. Denne opskrift dufter og smager af [...]","protected":false},"author":2,"featured_media":11044,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[130],"tags":[],"class_list":["post-11037","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-opskrifter"],"yoast_head":"\nMarokkanske fastelavnsboller a la semlor med rose og mandler - Tibladin<\/title>\n<meta name=\"description\" content=\"Fastelavnsboller \u00e0 la semlor med rose og mandelguf. Den feminine rosensmag g\u00f8r sig virkelig godt med det l\u00e6kre mandelguf. 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