{"id":21782,"date":"2023-12-15T11:37:26","date_gmt":"2023-12-15T09:37:26","guid":{"rendered":"https:\/\/www.sabarot.com\/actualites-et-recettes\/?p=21782"},"modified":"2024-06-06T15:24:34","modified_gmt":"2024-06-06T13:24:34","slug":"verrines-de-poires-au-caramel-beurre-sale-et-mousse-de-petit-epeautre-du-velay","status":"publish","type":"post","link":"https:\/\/www.sabarot.com\/actualites-et-recettes\/verrines-de-poires-au-caramel-beurre-sale-et-mousse-de-petit-epeautre-du-velay\/","title":{"rendered":"Verrines de poires au caramel beurre sal\u00e9 et mousse de Petit \u00c9peautre du Velay"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.23.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.23.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.23.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.23.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb inline_fonts=\u00a0\u00bbSabarot Titre\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p style=\"text-align: center;\"><span style=\"color: #000000; font-family: Sabarot Titre; font-size: x-large;\">\u00c0 l&rsquo;occasion des f\u00eates de fin d&rsquo;ann\u00e9e, nous avons r\u00e9alis\u00e9 \u00e0 l&rsquo;aide du chef patissier Guilaume Abrevoir ces verrines de poires au caramel beurre sal\u00e9 et mousse de Petit \u00c9peautre du Velay\u00a0<\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.23.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.23.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_code _builder_version=\u00a0\u00bb4.25.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<iframe loading=\"lazy\" width=\"1248\" height=\"702\" src=\"https:\/\/www.youtube.com\/embed\/vloOXTKB27Q\" title=\"Recette Sabarot - Verrines de poires au caramel beurre sal\u00e9e et mousse de Petit \u00c9peautre du Velay\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>[\/et_pb_code][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2&Prime; _builder_version=\u00a0\u00bb4.23.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.23.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.23.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbSabarot Corps||||||||\u00a0\u00bb text_text_color=\u00a0\u00bb#000000&Prime; inline_fonts=\u00a0\u00bbSabarot Corps,Arial\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p><span style=\"font-family: 'Sabarot Corps'; font-weight: normal; font-size: xx-large;\"><strong>Ingr\u00e9dients pour 6 verrines\u00a0<\/strong><\/span><\/p>\n<p><span style=\"font-family: Arial;\"><span>\u2022 <\/span>5 poires assez m\u00fbres<br \/><\/span><span style=\"font-family: Arial;\"><span>\u2022 <\/span>100 g de cassonade<br \/><span>\u2022 <\/span><\/span><span style=\"font-family: Arial;\">50 g de beurre\u00a0<\/span><\/p>\n<p><span style=\"font-family: Arial;\"><strong>Pour le caramel beurre sal\u00e9 :<\/strong><br \/><\/span><span style=\"font-family: Arial;\">\u2022 <\/span><span style=\"font-family: Arial;\">200 g de beurre<br \/><\/span><span style=\"font-family: Arial;\">\u2022 280 g de cr\u00e8me liquide<br \/><\/span><span style=\"font-family: Arial;\"><\/span><span style=\"font-family: Arial;\">\u2022 400 g de sucre<br \/><\/span><span style=\"font-family: Arial;\">\u2022 2 pinc\u00e9es de fleur de sel<br \/><\/span><span style=\"font-family: Arial;\">\u2022 une gousse de vanille\u00a0<\/span><\/p>\n<ul><\/ul>\n<p><strong><span style=\"font-family: Arial;\">Pour la mousse au <a href=\"https:\/\/www.sabarot.com\/cereales-graines\/496-petit-epeautre-du-velay-10min-3111952035174.html\" target=\"_blank\" rel=\"noopener\" title=\"Petit \u00c9peautre du Velay 10 minutes\">Petit \u00c9peautre du Velay<\/a> :\u00a0<\/span><\/strong><\/p>\n<p><span style=\"font-family: Arial;\">\u2022 500 ml de cr\u00e8me liquide<br \/><\/span><span style=\"font-family: Arial;\">\u2022 160 g de <a href=\"https:\/\/www.sabarot.com\/cereales-graines\/496-petit-epeautre-du-velay-10min-3111952035174.html\">Petit \u00c9peautre du Velay<\/a><br \/><\/span><span style=\"font-family: Arial;\">\u2022 45 g de sucre<br \/><\/span><span style=\"font-family: Arial;\">\u2022 150 g de mascarpone\u00a0<\/span><\/p>\n<p><span style=\"font-family: 'Sabarot Corps'; font-weight: normal; font-size: xx-large;\"><strong><\/strong><\/span><\/p>\n<p><span style=\"font-family: 'Sabarot Corps'; font-weight: normal; font-size: xx-large;\"><strong><\/strong><\/span><\/p>\n<p><span style=\"font-family: 'Sabarot Corps'; font-weight: normal; font-size: xx-large;\"><strong><\/strong><\/span><\/p>\n<p><span style=\"font-family: 'Sabarot Corps'; font-weight: normal; font-size: xx-large;\"><strong><\/strong><\/span><\/p>\n<p>[\/et_pb_text][et_pb_button button_url=\u00a0\u00bbhttps:\/\/www.sabarot.com\/cereales-graines\/496-petit-epeautre-du-velay-10min-3111952035174.html\u00a0\u00bb url_new_window=\u00a0\u00bbon\u00a0\u00bb button_text=\u00a0\u00bbJE COMMANDE MON PETIT \u00c9PEAUTRE DU VELAY \u00a0\u00bb button_alignment=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb4.23.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_button=\u00a0\u00bbon\u00a0\u00bb button_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb button_bg_color=\u00a0\u00bb#c39d63&Prime; button_font=\u00a0\u00bbSabarot Titre||||||||\u00a0\u00bb background_layout=\u00a0\u00bbdark\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_button][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.23.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/www.sabarot.com\/actualites-et-recettes\/wp-content\/uploads\/2023\/12\/1.jpg\u00a0\u00bb title_text=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.23.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.23.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.23.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.23.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbSabarot Corps||||||||\u00a0\u00bb text_font_size=\u00a0\u00bb32px\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p style=\"text-align: center;\"><span style=\"color: #000000;\"><strong>La recette de Guillaume Abrevoir<\/strong><\/span><\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.23.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p style=\"text-align: center;\"><em><strong>Instagram\/Facebook : guillaume.abrevoir<\/strong><\/em><\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.23.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb inline_fonts=\u00a0\u00bbArial\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<ul>\n<li><span style=\"color: rgba(0, 0, 0, 0.97);\">Commencez par \u00e9plucher vos poires et coupez-les en petits morceaux.<\/span><\/li>\n<li><span style=\"color: rgba(0, 0, 0, 0.97);\">Dans un<span style=\"font-family: inherit; font-weight: normal;\">e po\u00eale chaude, versez la cassonade et laissez-la fondre. Puis, ajoutez le beurre.\u00a0<\/span><\/span><\/li>\n<li><span style=\"color: rgba(0, 0, 0, 0.97);\"><span style=\"font-family: inherit; font-weight: normal;\">Incorporez les poires \u00e0 votre pr\u00e9paration. Laissez mijoter et r\u00e9servez le m<\/span>\u00e9lange.\u00a0<\/span><\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline; color: rgba(0, 0, 0, 0.97);\">Pour la pr\u00e9paration du caramel beurre sal\u00e9 :<\/span><\/p>\n<ul>\n<li><span style=\"color: rgba(0, 0, 0, 0.97);\">Dans une casserole, versez le beurre puis le sucre. Faites fondre le tout.\u00a0<\/span><\/li>\n<li><span style=\"color: rgba(0, 0, 0, 0.97);\">Ajoutez la cr\u00e8me, puis la fleur de sel. M\u00e9langez le tout et ajoutez le contenu d&rsquo;une gousse de vanille.\u00a0<\/span><\/li>\n<li><span style=\"color: rgba(0, 0, 0, 0.97);\">M\u00e9langez jusqu&rsquo;\u00e0 l&rsquo;obtention d&rsquo;un caramel blond puis, mixez le tout.<\/span><\/li>\n<li><span style=\"color: rgba(0, 0, 0, 0.97);\">Laissez refroidir la pr\u00e9paration et ajoutez-le aux poires coup\u00e9es.<\/span><\/li>\n<li><span style=\"color: rgba(0, 0, 0, 0.97);\">Garnir le fond de vos verrines.<\/span><\/li>\n<li><span style=\"color: rgba(0, 0, 0, 0.97);\">Et laissez-les refroidir au r\u00e9frig\u00e9rateur.<\/span><\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline; color: rgba(0, 0, 0, 0.97);\">Pour la mousse au Petit \u00c9peautre du Velay :<\/span><\/p>\n<ul>\n<li><span style=\"color: rgba(0, 0, 0, 0.97);\">Dans un four pr\u00e9chauffez \u00e0 165\u00b0C, versez votre Petit \u00c9peautre du Velay sur une plaque. Laissez le dorer.\u00a0<\/span><\/li>\n<li><span style=\"color: rgba(0, 0, 0, 0.97);\">Pendant ce temps, versez la cr\u00e8me dans une casserole et ajoutez le sucre. M\u00e9langez le tout.\u00a0<\/span><\/li>\n<li><span style=\"color: rgba(0, 0, 0, 0.97);\">Une fois dor\u00e9, sortez le Petit \u00c9peautre du four. Versez-le dans votre cr\u00e8me et laissez-le infuser quelques minutes.\u00a0<\/span><\/li>\n<li><span style=\"color: rgba(0, 0, 0, 0.97);\">Une fois infus\u00e9, mixez la mousse et filtrez la dans un chinois.<\/span><\/li>\n<li><span style=\"color: rgba(0, 0, 0, 0.97);\">Ajoutez le mascarpone et m\u00e9langez le tout.\u00a0<\/span><\/li>\n<li><span style=\"color: rgba(0, 0, 0, 0.97);\">Sortez vos verrines du r\u00e9frig\u00e9rateur et recouvrez vos poires d&rsquo;un peu de mousse au Petit \u00c9peautre du Velay.<\/span><\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2&Prime; _builder_version=\u00a0\u00bb4.23.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.23.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/www.sabarot.com\/actualites-et-recettes\/wp-content\/uploads\/2023\/10\/petit-epeautre-du-velay-10min.jpg\u00a0\u00bb title_text=\u00a0\u00bbpetit-epeautre-du-velay-10min\u00a0\u00bb _builder_version=\u00a0\u00bb4.23.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.23.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.23.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb inline_fonts=\u00a0\u00bbSabarot Corps\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<div class=\"et_pb_module et_pb_text et_pb_text_5  et_pb_text_align_center et_pb_bg_layout_light\">\n<div class=\"et_pb_text_inner\">\n<p style=\"text-align: center;\"><span style=\"font-family: 'Sabarot Corps'; font-weight: normal; font-size: xx-large; color: #000000;\"><strong>Le Petit \u00c9peautre du Velay<\/strong><\/span><\/p>\n<\/div>\n<\/div>\n<p><span style=\"color: rgba(0, 0, 0, 0.7);\">Cette c\u00e9r\u00e9ale ancestrale est cultiv\u00e9e en Auvergne \u00e0 plus de 800 m\u00e8tres d\u2019altitude, sur les hauts plateaux du Velay. Le Petit \u00c9peautre du Velay est une alternative saine aux p\u00e2tes et au riz. Produit issu d\u2019une fili\u00e8re 100% locale, cr\u00e9\u00e9e par Sabarot, le Petit \u00c9peautre du Velay se veut vertueux pour l\u2019Environnement et bon pour votre sant\u00e9 (contient les 8 acides amin\u00e9s essentiels \u00e0 l\u2019organisme). <br \/>La cuisson 10 minutes, obtenue par polissage du grain, vous permettra de consommer facilement et rapidement un produit sain. Avec son go\u00fbt de noisette, et son croquant, vous pourrez laisser libre court \u00e0 vos envies : entr\u00e9e, plat ou dessert \u2026 En salade, en soupe, en accompagnement d\u2019un poisson ou d\u2019une viande, notre Petit \u00c9peautre du Velay vous invite \u00e0 la cr\u00e9ativit\u00e9.<\/span><\/p>\n<p>[\/et_pb_text][et_pb_button button_url=\u00a0\u00bbhttps:\/\/www.sabarot.com\/cereales-graines\/496-petit-epeautre-du-velay-10min-3111952035174.html\u00a0\u00bb url_new_window=\u00a0\u00bbon\u00a0\u00bb button_text=\u00a0\u00bbJE COMMANDE MON PETIT \u00c9PEAUTRE DU VELAY \u00a0\u00bb button_alignment=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb4.23.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_button=\u00a0\u00bbon\u00a0\u00bb button_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb button_bg_color=\u00a0\u00bb#c39d63&Prime; button_font=\u00a0\u00bbSabarot Titre||||||||\u00a0\u00bb background_layout=\u00a0\u00bbdark\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00c0 l&rsquo;occasion des f\u00eates de fin d&rsquo;ann\u00e9e, nous avons r\u00e9alis\u00e9 \u00e0 l&rsquo;aide du chef patissier Guilaume Abrevoir ces verrines de poires au caramel beurre sal\u00e9 et mousse de Petit \u00c9peautre du Velay\u00a0Ingr\u00e9dients pour 6 verrines\u00a0 \u2022 5 poires assez m\u00fbres\u2022 100 g de cassonade\u2022 50 g de beurre\u00a0 Pour le caramel beurre sal\u00e9 :\u2022 200 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":21783,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1225,76,1233],"tags":[],"class_list":["post-21782","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-petit-epeautre-du-velay-2","category-recettes","category-dessert","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - 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