{"id":2913,"date":"2015-07-11T10:47:46","date_gmt":"2015-07-11T09:47:46","guid":{"rendered":"http:\/\/www.tikaraii.fr\/?p=2913"},"modified":"2016-06-16T17:59:34","modified_gmt":"2016-06-16T16:59:34","slug":"le-napolitain","status":"publish","type":"post","link":"http:\/\/www.tikaraii.fr\/en\/le-napolitain\/","title":{"rendered":"Le Napolitain"},"content":{"rendered":"<p>Temps de cuisson : 1h30 min<\/p>\n<p>Difficult\u00e9 : moyenne<\/p>\n<p>30 petites Napolitain<\/p>\n<p><strong>Ingr\u00e9dient pour les biscuits:<\/strong><\/p>\n<ul>\n<li>500g Farine p\u00e2tissi\u00e8re<\/li>\n<li>350g beurre demi-sel<\/li>\n<li>200g confiture de fruits<\/li>\n<\/ul>\n<p><strong>Technique et r\u00e9alisation des biscuits :<\/strong><\/p>\n<p>M\u00e9langer la farine et le beurre et fraiser la p\u00e2te.<\/p>\n<p>Rassembler en une boule et laisser reposer 20min dans un endroit frais.<\/p>\n<p>Allumer le four \u00e0 200\u00b0.<\/p>\n<p>Abaisser au rouleau \u00e0 7 mm d\u2019\u00e9paisseur et d\u00e9couper des rondelles de biscuits.<\/p>\n<p>Poser sur une plaque en les espa\u00e7ant et passer \u00e0 la cuisson jusqu\u2019\u00e0 ce qu\u2019elle soit l\u00e9g\u00e8rement dorer.<\/p>\n<p>Retirer du four et coller en sandwich en mettant une cuill\u00e8re a caf\u00e9 de confiture entre les biscuits et laisser refroidir.<\/p>\n<p><strong>Ingr\u00e9dient pour le fondant:<\/strong><\/p>\n<ul>\n<li>400g de sucre glace<\/li>\n<li>2 blanc d\u2019\u0153ufs<\/li>\n<li>2 gouttes de citron<\/li>\n<li>colorant alimentaire<\/li>\n<li>Essence de fruit ou de fleur<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration du fondant :<\/strong><\/p>\n<p>Verser le sucre glace et les \u0153ufs dans un mixeur, faite tourner pendant quelques min jusqu\u2019\u00e0 ce qu'elle ce transforme en cr\u00e8me, ajouter le jus de citron et l'essence de fruit ou fleur.<\/p>\n<p>Tester la fluidit\u00e9 du fondant, elle ne doit pas \u00eatre trop glissant ou se figer trop vite.<\/p>\n<p>Verser une petite quantit\u00e9 dans un bol en plastique et recouvrez le reste d'un torchon humide.<\/p>\n<p>Ajouter le colorant alimentaire. Ajouter une goutte d'eau si le fondant fige trop.<\/p>\n<p>Enrober chaque napolitain puis les d\u00e9poser sur une grille et les laisser s\u00e9cher.<\/p>\n<p><a href=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/07\/napo.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-medium wp-image-2911\" src=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/07\/napo-300x225.jpg\" alt=\"napo\" width=\"300\" height=\"225\" srcset=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/07\/napo-300x225.jpg 300w, http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/07\/napo-200x150.jpg 200w, http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/07\/napo.jpg 480w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<h2><strong>Le Napolitain - Ti' Karaii | La bonne recette mauricienne<\/strong><\/h2>\n<a href=\"http:\/\/www.tikaraii.fr\/en\/le-napolitain\/print\/\" title=\"Imprimer la recette\" rel=\"nofollow\"><img class=\"WP-PrintIcon\" src=\"http:\/\/www.tikaraii.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" alt=\"Imprimer la recette\" title=\"Imprimer la recette\" style=\"border: 0px;\" \/><\/a>&nbsp;<a href=\"http:\/\/www.tikaraii.fr\/en\/le-napolitain\/print\/\" title=\"Imprimer la recette\" rel=\"nofollow\">Imprimer la recette<\/a>\n","protected":false},"excerpt":{"rendered":"Temps de cuisson : 1h30 min Difficult\u00e9 : moyenne 30 petites Napolitain Ingr\u00e9dient pour les biscuits: 500g Farine p\u00e2tissi\u00e8re 350g beurre demi-sel 200g confiture de fruits Technique et r\u00e9alisation des biscuits : M\u00e9langer la farine et le beurre et fraiser la p\u00e2te. Rassembler en une boule et laisser reposer 20min dans un endroit frais. Allumer le four \u00e0 200\u00b0. Abaisser&nbsp;<a href=\"http:\/\/www.tikaraii.fr\/en\/le-napolitain\/\" class=\"read-more\">Continue Reading<\/a>","protected":false},"author":2,"featured_media":2918,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[53,57],"tags":[340,342,344],"translation":{"provider":"WPGlobus","version":"3.0.0","language":"en","enabled_languages":["fr","en","de"],"languages":{"fr":{"title":true,"content":true,"excerpt":false},"en":{"title":false,"content":false,"excerpt":false},"de":{"title":false,"content":false,"excerpt":false}}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.5.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Le Napolitain - Ti Karaii<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tikaraii.fr\/en\/le-napolitain\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Napolitain\" \/>\n<meta property=\"og:description\" content=\"Un classique de l&#039;ile Maurice. 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