{"id":1703481,"date":"2024-02-01T11:00:00","date_gmt":"2024-02-01T11:00:00","guid":{"rendered":"https:\/\/www.myzen.tv\/?p=1703481"},"modified":"2024-02-05T13:30:19","modified_gmt":"2024-02-05T13:30:19","slug":"recette-de-barbajuans","status":"publish","type":"post","link":"https:\/\/www.myzen.tv\/fr\/recette-de-barbajuans\/","title":{"rendered":"Recette de barbajuans"},"content":{"rendered":"\n<p>Dans Les Carnets de Julie, Jean-Marc nous partage sa recette de <strong>barbajuans<\/strong>. Une pr\u00e9paration id\u00e9ale pour r\u00e9aliser une trentaine de beignets.<\/p>\n\n\n\n<p>Retrouvez toutes nos recettes <a href=\"https:\/\/www.myzen.tv\/fr\/tag\/recette\/\" target=\"_blank\" rel=\"noreferrer noopener\">ici<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" style=\"font-size:26px\">Les ingr\u00e9dients :<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Pour la p\u00e2te<\/h3>\n\n\n\n<ul class=\"liste-recette wp-block-list\"><li>1 kg de farine<\/li><li>1 cuill\u00e8re \u00e0 soupe de sucre<\/li><li>10 cl d\u2019eau de fleur d\u2019oranger<\/li><li>40 cl d\u2019eau<\/li><li>10 cl d\u2019huile<\/li><li>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de curcuma<\/li><li>Du sel<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Pour la farce<\/h3>\n\n\n\n<ul class=\"liste-recette wp-block-list\"><li>1 kg de ricotta<\/li><li>Le zeste r\u00e2p\u00e9 de 2 citrons de Menton<\/li><li>3 cuill\u00e8res \u00e0 soupe de confiture de citron<\/li><li>50 g de poudre d\u2019amande<\/li><li>50 g de zeste de citron confit<\/li><li>70 g de sucre<\/li><li>1 bain d\u2019huile de friture<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" style=\"font-size:26px\">La pr\u00e9paration :<\/h2>\n\n\n\n<ul class=\"tache-recette wp-block-list\"><li>Deux heures avant de pr\u00e9parer la p\u00e2te, versez le curcuma dans un demi-verre d\u2019eau chaude et laissez infuser.<\/li><li><strong>Pour la p\u00e2te :<\/strong> dans un saladier, versez la farine et creusez un puits. Ajoutez l\u2019eau au curcuma, le reste de l\u2019eau, l\u2019eau de fleur d\u2019oranger, l\u2019huile, le sucre, une pinc\u00e9e de sel et malaxez jusqu\u2019\u00e0 ce que la p\u00e2te soit souple. Divisez en 10 boules et laissez reposer 1h.<\/li><li><strong>Pour la farce :<\/strong> m\u00e9langez la ricotta et le reste des ingr\u00e9dients. \u00c9talez chaque boule de p\u00e2te au rouleau tr\u00e8s finement en un rectangle. D\u00e9posez des quenelles de farce sur la p\u00e2te \u00e0 8 cm de distance environ et rabattez la p\u00e2te sur la farce. Retirez l\u2019exc\u00e9dent de p\u00e2te \u00e0 la roulette \u00e0 ravioli et pressez la p\u00e2te entre chaque quenelle pour \u00e9vacuer l\u2019air et d\u00e9tacher les \u201cbonbons\u201d les uns des autres. Jetez-les dans l\u2019huile chaude et laissez cuire 3 minutes environ. Savourez bien chaud.<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" style=\"font-size:26px\">Le conseil de Julie :<\/h2>\n\n\n\n<p>Ne cherchez pas \u00e0 faire des formes trop r\u00e9guli\u00e8res, c\u2019est ce qui donne leur caract\u00e8re aux barbajuans. Jean-Marc pr\u00e9pare de grosses quantit\u00e9s et pour s\u2019aider, il les pr\u00e9cuit puis les trempe 30 secondes dans l\u2019huile bien chaude pour achever leur cuisson et les r\u00e9chauffer.<\/p>\n\n\n\n<p>Le curcuma est facultatif, il est destin\u00e9 \u00e0 donner \u00e0 la p\u00e2te une belle couleur de citron.<\/p>\n\n\n\n<p>D\u00e9couvrez la recette en vid\u00e9o sur notre <a href=\"https:\/\/watch.myzen.tv\/content\/d5bfe6eb-afa5-4010-a9f5-8641e11338d0\" target=\"_blank\" rel=\"noreferrer noopener\">plateforme de streaming<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans Les Carnets de Julie, Jean-Marc nous partage sa recette de barbajuans. Une pr\u00e9paration id\u00e9ale pour r\u00e9aliser une trentaine de beignets. Retrouvez toutes nos recettes ici. Les ingr\u00e9dients : Pour la p\u00e2te 1 kg de farine 1 cuill\u00e8re \u00e0 soupe de sucre 10 cl d\u2019eau de fleur d\u2019oranger 40 cl d\u2019eau 10 cl d\u2019huile 1\/2 [&hellip;]<\/p>\n","protected":false},"author":18,"featured_media":1703494,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"episode_type":"","audio_file":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","filesize_raw":"","footnotes":""},"categories":[1269],"tags":[1307,187,229],"group":[314],"support":[1270],"class_list":["post-1703481","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-carnets-de-julie","tag-cuisine","tag-recette","group-cuisine","support-recette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recette de barbajuans - MyZen TV<\/title>\n<meta name=\"description\" content=\"Dans Les Carnets de Julie, Jean-Marc nous partage sa recette de barbajuans. 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