{"id":8978,"date":"2022-11-18T13:18:00","date_gmt":"2022-11-18T12:18:00","guid":{"rendered":"https:\/\/marjolainebernard.com\/?p=8978"},"modified":"2023-09-08T02:31:42","modified_gmt":"2023-09-08T00:31:42","slug":"crumble-poires-choco-chataignes","status":"publish","type":"post","link":"https:\/\/marjolainebernard.com\/index.php\/2022\/11\/18\/crumble-poires-choco-chataignes\/","title":{"rendered":"Crumble poires choco-ch\u00e2taignes"},"content":{"rendered":"\n
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Crumble poires choco-ch\u00e2taignes<\/h3>\n\n\n\n

M\u00eame si je les adore toute l’ann\u00e9e, je dois bien avouer que les \u00e9pices douces et chaudes qui r\u00e9confortent ont la part belle lorsque les vents se rafra\u00eechissent, d\u00e9nudant les arbres de leurs habits de feu. La terre s’endort sous la p\u00e9nombre d\u00e8s l’heure du go\u00fbter, et c’est alors qu’entrent en sc\u00e8ne la farandole de cannelle, badiane, muscade, girofle, gingembre, cardamome … Les \u00e9pices \u00e9quilibrent \u00e0 merveille nos petits plats mitonn\u00e9s. Elles tonifient notre syst\u00e8me immunitaire, tout en nous apportant cette enveloppe de douceur dans laquelle on aime tant se lover \u00e0 cette saison. <\/p>\n\n\n\n

Chaque automne, je r\u00eave de me pelotonner pr\u00e8s d’un feu, et de me laisser hypnotiser par le ballet des flammes cr\u00e9pitantes, en sirotant ma tisane. En attendant d’avoir une chemin\u00e9e ou un po\u00eale pr\u00e8s duquel me r\u00e9chauffer, je profite d’autres moments feutr\u00e9s, avec mes chats c\u00e2lins, le doudou des pulls et des plaids que je me tricote, et je redouble de cr\u00e9ativit\u00e9 pour am\u00e9nager des recettes avec mes d\u00e9lices pr\u00e9f\u00e9r\u00e9s.<\/p>\n\n\n\n

Cette fois-ci, j’ai choisi les poires et les ch\u00e2taignes. La douceur acidul\u00e9e des unes associ\u00e9e au velours des autres est un mariage d\u00e9j\u00e0 fameux. Et quand j’y ajoute mes \u00e9pices pr\u00e9f\u00e9r\u00e9es du moment, on passe d’un dessert basique \u00e0 un feu d’artifice de textures et de saveurs. <\/p>\n\n\n\n

Cette recette, c\u2019est l\u2019automne dans une assiette. \u00c7a y est ? Je vous ai mis l’eau \u00e0 la bouche ?<\/p>\n\n\n\n

Alors \u00e0 vos tabliers !<\/p>\n\n\n\n

Comme toute recette de p\u00e2te sabl\u00e9e qui se respecte, le m\u00e9lange \u00e0 la main est de rigueur. Si vous \u00eates du genre \u00e0 cuisiner avec eux, je suis s\u00fbre que vos enfants adoreront patouiller avec vous ! \ud83d\ude0b<\/p>\n\n\n\n

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Recette du crumble poires choco-ch\u00e2taignes<\/h4>

convient \u00e0 une alimentation sans gluten, sans lactose, vegan<\/p><\/div>\n\n\n\n

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Ingr\u00e9dients pour 6 personnes<\/h5>\n\n\n\n

poires de quoi garnir un moule de 26 cm \u00d8
100 g de farine de ch\u00e2taignes
70 g de farine de riz
60 g f\u00e9cule de pomme de terre, ma\u00efs ou tapioca
150 g de mati\u00e8re grasse v\u00e9g\u00e9tale
70 g de pur\u00e9e de noisettes
50 g de sucre rapadura ou muscovado
50 g de noisettes
1 c. \u00e0 soupe de m\u00e9lange pour pain d’\u00e9pices
3 c. \u00e0 soupe de p\u00e9pites de chocolat
1\/2 c. \u00e0 caf\u00e9 de sel
1\/2 c. \u00e0 caf\u00e9 de bicarbonate de soude<\/p>\n\n\n\n

Pr\u00e9paration<\/h5>\n\n\n\n

Hachez grossi\u00e8rement les noisettes, puis r\u00e9servez.
Dans un bol ou un cul de poule, m\u00e9langez \u00e0 la main toutes les poudres avec la mati\u00e8re grasse v\u00e9g\u00e9tale et la pur\u00e9e de noisettes.
La p\u00e2te doit former une boule qui se d\u00e9tache des bords. Ajustez en ajoutant un peu de farine au besoin.
Une fois que votre boule est bien homog\u00e8ne, ajoutez les noisettes hach\u00e9es et les p\u00e9pites de chocolat, puis laissez reposer la p\u00e2te.
\u00c9pluchez les poires et coupez-les en morceaux. Personnellement, j’aime les laisser assez gros pour qu’ils gardent du corps \u00e0 la cuisson.
Pr\u00e9chauffez le four \u00e0 180\u00b0C
Graissez l\u00e9g\u00e8rement un moule \u00e0 g\u00e2teau. Comme le crumble reste dedans au moment du service, j’aime bien utiliser un moule en verre, c’est joli et app\u00e9tissant, et c’est plus sain.
Disposez les morceaux de poires dans le fond du plat, puis \u00e9miettez la p\u00e2te en morceaux plus ou moins grossiers, de sorte \u00e0 recouvrir l’ensemble des fruits d’une bonne cro\u00fbte.
Mettez au four pendant 30 \u00e0 40 minutes, jusqu\u2019\u00e0 ce que le dessus de la croustade soit dor\u00e9, mais en vous assurant que la garniture ne br\u00fble pas.<\/p>\n\n\n\n

Lorsque je re\u00e7ois, j’aime bien pr\u00e9parer des portions individuelles. Pour \u00e7a, j’utilise des petits ramequins en terre cuite, du type cr\u00e8me br\u00fbl\u00e9e. Dans ce cas-l\u00e0, je veille \u00e0 r\u00e9duire aussi le temps de cuisson aux alentours de 20 minutes. Et lorsque je pr\u00e9pare des portions pour un th\u00e9 gourmand, j’utilise des ramequins encore plus petits et le temps de cuisson r\u00e9duit davantage. Je vous laisse surveiller la cuisson des formats plus r\u00e9duits, car le temps varie en fonction de la taille et de l’\u00e9paisseur des contenants que vous utilisez. <\/p>\n\n\n\n

Servi ti\u00e8de avec une bonne tisane, c’est juste un pur r\u00e9gal.<\/p>\n\n\n\n

NB : <\/strong>Comme d’habitude, les dosages sont indiqu\u00e9s selon mon go\u00fbt personnel et surtout, selon mon inspiration du moment. \u00c0 vous de jouer avec les quantit\u00e9s pour trouver l’\u00e9quilibre qui vous convient.<\/p>\n\n\n\n

Bonne d\u00e9gustation !<\/p>\n\n\n\n

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Une recette id\u00e9ale pour entrer dans la saison du cocooning tout en 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