{"id":2777,"date":"2022-12-08T19:12:00","date_gmt":"2022-12-08T18:12:00","guid":{"rendered":"https:\/\/dimarco.it\/?p=2777"},"modified":"2025-05-17T19:29:20","modified_gmt":"2025-05-17T17:29:20","slug":"recettes-sucrees-pour-lhiver-avec-les-farines-de-marco","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/fr\/notizie\/ricette-dolci-per-linverno-con-le-farine-di-marco","title":{"rendered":"Recettes d'hiver sucr\u00e9es avec les farines Di Marco"},"content":{"rendered":"

L'hiver est la saison qui titille le plus notre d\u00e9sir de bonbons<\/strong>, que nous aimons tous accompagner d'un bon chocolat chaud ou d'un verre de vin chaud \u00e9pic\u00e9. Pour une fois, laissons de c\u00f4t\u00e9 notre ch\u00e8re Pinsa Romana et nos pizzas romaines traditionnelles et d\u00e9couvrons quelques recettes sucr\u00e9es \u00e0 r\u00e9aliser avec nos m\u00e9langes.<\/p>\n\n\n\n

Les m\u00e9langes de farine Di Marco<\/strong> Elles sont en effet parfaites m\u00eame lorsque l'on choisit de s'essayer aux douceurs : il suffit de laisser libre cours \u00e0 sa cr\u00e9ativit\u00e9 et de mettre la p\u00e2te au service de la p\u00e2tisserie, pour obtenir produits parfum\u00e9s, digestes et \u00e0 lev\u00e9e l\u00e9g\u00e8re<\/strong> comme le veut la tradition Di Marco.<\/p>\n\n\n\n

Tout cela est possible gr\u00e2ce \u00e0 la s\u00e9lection rigoureuse des farines de bl\u00e9, de soja, de riz et d\u2019\u00e9peautre complet et \u00e0 la recherche m\u00e9ticuleuse que nous consacrons au m\u00e9lange de ces ingr\u00e9dients.<\/p>\n\n\n\n

Enfin, nous laissons aux professionnels qui font confiance \u00e0 nos produits le soin d'ajouter expertise, exp\u00e9rience et ingr\u00e9dients de qualit\u00e9 pour cr\u00e9er de d\u00e9licieux desserts parfaits pour r\u00e9chauffer la froide saison hivernale.<\/p>\n\n\n\n

G\u00c2TEAU \u00c0 LA CITROUILLE ET AUX AMARETTIS<\/h2>\n\n\n\n

INGR\u00c9DIENTS<\/p>\n\n\n\n

Pour une po\u00eale de 26 cm<\/em><\/p>\n\n\n\n

250 g de pulpe de potiron crue | 250 g de farine pour Pinsa Romana Expert Giallo Di Marco | 100 g de biscuits amaretti mix\u00e9s | 100 ml d'huile de graines | 80 ml de lait | 230 g de sucre semoule | 4 \u0153ufs | 1 sachet de levure chimique \u00e0 la vanille | Zeste r\u00e2p\u00e9 d'un citron<\/p>\n\n\n\n

PR\u00c9PARATION : Mixez la pulpe de potiron avec l'huile et le lait jusqu'\u00e0 obtenir une consistance lisse. Battez les blancs d'\u0153ufs en neige dans un bol.
Dans un autre bol, fouettez les jaunes d'\u0153ufs avec le sucre et le zeste de citron. Incorporez d\u00e9licatement les blancs aux jaunes en remuant de bas en haut, puis ajoutez la pur\u00e9e de potiron. Enfin, ajoutez la farine tamis\u00e9e, la levure chimique et les biscuits amaretti mix\u00e9s, petit \u00e0 petit, en veillant \u00e0 ne pas retomber le m\u00e9lange.
Beurrez et farinez un moule \u00e0 p\u00e2tisserie de 26 cm et faites cuire au four \u00e0 chaleur tournante \u00e0 180 degr\u00e9s pendant 35\/40 minutes.<\/p>\n\n\n\n

UNE PART DE TARTE AUX POMMES POUR LE GO\u00dbT<\/h2>\n\n\n\n

INGR\u00c9DIENTS<\/p>\n\n\n\n

Pour un moule rectangulaire de 6 portions<\/em><\/p>\n\n\n\n

5 pommes | 120 g de farine pour Pinsa Romana Expert Giallo Di Marco | 300 g de sucre | 50 g de pignons de pin | 100 g de raisins secs | 100 g de beurre | 3 \u0153ufs | 120 ml de lait | Zeste r\u00e2p\u00e9 d'un citron | Un sachet de levure chimique<\/p>\n\n\n\n

PR\u00c9PARATION<\/p>\n\n\n\n

Pelez les pommes et coupez-les en d\u00e9s d'environ 2 cm. Dans un saladier, fouettez les \u0153ufs et le sucre, puis ajoutez le beurre fondu, le lait, le zeste de citron, la levure chimique et la farine. Enfin, ajoutez les pignons de pin, les raisins secs et les d\u00e9s de pomme.<\/p>\n\n\n\n

Chemiser un moule de 24 cm de diam\u00e8tre de papier sulfuris\u00e9 et y verser la p\u00e2te. Cuire au four pr\u00e9chauff\u00e9 \u00e0 200 \u00b0C pendant 45 \u00e0 50 minutes.<\/p>\n\n\n\n

Laisser refroidir compl\u00e8tement avant de servir. <\/p>\n\n\n\n

PUFF PUFFS SOUS LE SAPIN DE NO\u00cbL<\/h2>\n\n\n\n

INGR\u00c9DIENTS<\/p>\n\n\n\n

100 g de beurre | 50 ml d'eau | 150 g de farine pour Pinsa Romana Expert Giallo Di Marco | 4\/5 \u0153ufs | Une pinc\u00e9e de sel | Une cuill\u00e8re \u00e0 caf\u00e9 de sucre<\/p>\n\n\n\n

Pour la cr\u00e8me anglaise<\/em>: 500 ml de lait entier | 150 g de jaunes d'\u0153ufs | 125 g de sucre | 35 g de f\u00e9cule de ma\u00efs | Vanille ou zeste de citron<\/p>\n\n\n\n

PR\u00c9PARATION<\/p>\n\n\n\n

Dans une casserole, faire fondre le beurre dans l'eau et ajouter la farine. Remuer avec une cuill\u00e8re en bois jusqu'\u00e0 ce que le m\u00e9lange soit homog\u00e8ne et se d\u00e9tache des parois.<\/p>\n\n\n\n

Transf\u00e9rez le tout dans un bol et fouettez le tout ; une fois le m\u00e9lange ti\u00e8de, ajoutez les \u0153ufs, le sel et le sucre.<\/p>\n\n\n\n

Sur une feuille de papier sulfuris\u00e9, fa\u00e7onnez les choux \u00e0 l'aide d'une poche \u00e0 douille\u00a0: utilisez une douille lisse et dressez de petits c\u00f4nes de p\u00e2te. Pr\u00e9chauffez le four \u00e0 220\u00a0\u00b0C (chaleur tournante), puis baissez la temp\u00e9rature \u00e0 180\u00a0\u00b0C (350\u00a0\u00b0F) et enfournez les choux pendant 20 \u00e0 25\u00a0minutes.<\/p>\n\n\n\n

Pour le cr\u00e8me<\/strong>Porter le lait et la vanille (ou le zeste de citron) \u00e0 \u00e9bullition. Dans un bol, fouetter le reste des ingr\u00e9dients et ajouter le lait chaud. Remuer et porter \u00e0 nouveau sur le feu jusqu'\u00e0 \u00e9paississement (environ une minute apr\u00e8s la reprise de l'\u00e9bullition). \u00c9teindre le feu et laisser reposer la cr\u00e8me dans un bol recouvert d'un film plastique, en touchant la surface pour \u00e9viter la formation d'une cro\u00fbte.<\/p>\n\n\n\n

Une fois les choux refroidis, versez la cr\u00e8me anglaise dans une poche \u00e0 douille et remplissez-la selon vos envies.<\/p>","protected":false},"excerpt":{"rendered":"

L\u2019inverno \u00e8 la stagione che pi\u00f9 solletica la nostra voglia di dolci, che tutti amiamo accompagnare a una buona cioccolata calda o a uno speziato bicchiere di vin brul\u00e9. Per una volta lasciamo da parte la nostra amata Pinsa Romana e le pizze della tradizione capitolina e andiamo alla scoperta di alcune ricette zuccherose da […]<\/p>\n","protected":false},"author":1,"featured_media":2778,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-2777","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"\nRicette dolci per l'inverno con le Farine Di Marco - Di Marco<\/title>\n<meta name=\"description\" content=\"Prepariamo 3 ricette dolci con le farine Di Marco per rendere ancora pi\u00f9 zuccheroso questo Natale.\" \/>\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.dimarco.it\/fr\/nouvelles\/recettes-sucrees-pour-lhiver-avec-les-farines-de-marco\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ricette dolci per l'inverno con le Farine Di Marco - 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