Gâteau potiron choco praliné

Hello everybody, it is Drew, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Gâteau potiron choco praliné. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
Gâteau potiron choco praliné is one of the most well liked of current trending meals in the world. It's appreciated by millions every day. It is simple, it is quick, it tastes delicious. Gâteau potiron choco praliné is something that I have loved my whole life. They're fine and they look wonderful.
Many things affect the quality of taste from Gâteau potiron choco praliné, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gâteau potiron choco praliné delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Gâteau potiron choco praliné is Pour 6 personne. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Gâteau potiron choco praliné estimated approx 20 min.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Gâteau potiron choco praliné using 19 ingredients and 6 steps. Here is how you cook that.
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Ingredients and spices that need to be Prepare to make Gâteau potiron choco praliné:
- Gâteau potiron
- 200 g potiron cuit
- 200 g sirop de citrouille épicé
- 120 g farine
- 15 ml rhum
- 2 oeuf
- Cannelle
- Noix de muscade
- 2 oeufs
- 1 sachet de levure chimique
- Crème pâtissière chocolat
- 30 g chocolat au lait
- 1 jaune d'oeuf
- 125 ml lait
- 12 g maïzena
- 15 g sucre
- Autre
- 50 g crème fleurette
- 50 g praliné
Steps to make to make Gâteau potiron choco praliné
- Crème pâtissière :
Concasser le chocolat
Dans une casserole faire chauffer le lait.
Mélanger le jaune d'oeuf et le sucre puis ajouter la maïzena.
Verser le lait chaud sur le mélange oeuf/maïzena et bien mélanger
Remettre sur le feu en mélangeant jusqu'à épaississement
Ajouter le chocolat hors du feu et bien mélanger.
Verser dans un bol et filmer au contact.
Mettre au frais - Pour le gâteau :
Séparer les blancs et jaunes
Monter les blancs en neige - Dans un plat mélanger tous les autres ingrédients.
Incorporer délicatement les blancs en neige
Verser la pâte dans un plat beurré et fariné
Mettre au four a 180 degrés pendant 20 minutes.
Faire refroidir sur grille


- Une fois que toute les préparations sont bien froide :
Dans une cuve battre la crème pâtissière pour l'assouplir et obtenir une crème bien lisse
Monter la crème fleurette en crème montée et l'incorporer délicatement à la crème pâtissière.
Mettre la crème en poche et laisser reposer 30 minutes au frais

- Couper le gâteau en deux et tartiner le fond de praliné
Pocher la crème comme vous le souhaitez et remettre le dessus du gâteau.


- Découper le pochoir de votre choix
Saupoudrer de sucre glace

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