{"id":12576,"date":"2020-08-11T18:55:50","date_gmt":"2020-08-11T18:55:50","guid":{"rendered":"https:\/\/californiaraisins.ca\/recipes\/chocolate-walnut-raisin-baklava\/"},"modified":"2020-10-27T17:59:23","modified_gmt":"2020-10-27T17:59:23","slug":"baklava-noix-de-chocolat","status":"publish","type":"recipe","link":"https:\/\/californiaraisins.ca\/fr\/recipes\/baklava-noix-de-chocolat\/","title":{"rendered":"Baklava noix de chocolat"},"content":{"rendered":"<div class=\"wpb-content-wrapper\">[vc_row][vc_column][layerslider_vc id=\u00a0\u00bb24&Prime;][\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"trg-recipe trg_custom_css_1\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\"><meta itemprop=\"url\" content=\"https:\/\/californiaraisins.ca\/fr\/recipes\/baklava-noix-de-chocolat\/\" \/><h2 class=\"entry-title recipe-title\" itemprop=\"name\">Baklava noix de chocolat<\/h2><meta itemprop=\"datePublished\" content=\"11 ao\u00fbt 2020\" \/><meta itemprop=\"author\" content=\"ChangeMakers Digital\" \/><div class=\"recipe-image alignnone\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"240\" src=\"https:\/\/californiaraisins.ca\/wp-content\/uploads\/2020\/07\/Recipe-Crops-Baklava-300x240.png\" class=\"trg-image wp-post-image\" alt=\"Baklava\" itemprop=\"image\" srcset=\"https:\/\/californiaraisins.ca\/wp-content\/uploads\/2020\/07\/Recipe-Crops-Baklava-300x240.png 300w, https:\/\/californiaraisins.ca\/wp-content\/uploads\/2020\/07\/Recipe-Crops-Baklava.png 720w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/div><h3 class=\"recipe-summary\" itemprop=\"description\"><\/h3><ul class=\"info-board\"><li class=\"recipe-yield\"><span class=\"ib-label\">Donner<\/span><span class=\"ib-value\" itemprop=\"recipeYield\">24<\/span><\/li><li class=\"recipe-cal\"><span class=\"ib-label\">Energy<\/span><span class=\"ib-value\">230 cal<\/span><\/li><\/ul><ul class=\"cuisine-meta\"><\/ul><div class=\"trg-ad-spot ad-spot-1\"> <a style=\"margin-top: 2rem;\" class=\"ka_button tt_ medium_button medium_cherry print-button\" role=\"button\" href=\"#\" onclick=\"window.print();return false;\">imprimer la recette<\/a><\/div>\r\n    <div class=\"trg-row\">\r\n    <div class=\"ingredients-section trg-col trg-col-40\">\r\n\t\t<h3 class=\"recipe-heading ing-title\">Ingr\u00e9dients<\/h3><p class=\"list-subhead\">Sirop simple<\/p><ul class=\"ing-list\"><li itemprop=\"recipeIngredient\">1 tasse de sucre<\/li><li itemprop=\"recipeIngredient\">1\/4 tasse de cassonade<\/li><li itemprop=\"recipeIngredient\">1\/2 tasse d\u2019eau<\/li><li itemprop=\"recipeIngredient\">\u215b c. \u00e0 th\u00e9 d\u2019\u00e9pices moulues<\/li><li itemprop=\"recipeIngredient\">\u215b c. \u00e0 th\u00e9 de gingembre moulu<\/li><li itemprop=\"recipeIngredient\">\u215b c. \u00e0 th\u00e9 de clous de girofle moulus<\/li><\/ul><p class=\"list-subhead\">Remplissage<\/p><ul class=\"ing-list\"><li itemprop=\"recipeIngredient\">2 tasses de noix coup\u00e9es en deux<\/li><li itemprop=\"recipeIngredient\">1 tasse (6 onces) de morceaux de chocolat doux-amer ou semi-sucr\u00e9<\/li><li itemprop=\"recipeIngredient\">1 Tasse de raisins secs de Californie<\/li><li itemprop=\"recipeIngredient\">2 cuill\u00e8res \u00e0 soupe de sucre<\/li><li itemprop=\"recipeIngredient\">1 cuill\u00e8re \u00e0 soupe de cannelle moulue<\/li><li itemprop=\"recipeIngredient\">1 \u0153uf l\u00e9g\u00e8rement battu<\/li><li itemprop=\"recipeIngredient\">11 feuilles (16\u00d724 pouces) de p\u00e2te phyllo congel\u00e9e (environ 1\/2 livre), d\u00e9congel\u00e9e selon les instructions de l\u2019emballage<\/li><li itemprop=\"recipeIngredient\">3\/4 tasse de beurre fondu et non sal\u00e9<\/li><li itemprop=\"recipeIngredient\">Cr\u00e8me l\u00e9g\u00e8rement fouett\u00e9e; pour la garniture<\/li><\/ul>    <\/div><!-- \/.ingredients-section -->\r\n\r\n            <div class=\"method-section trg-col trg-col-60\">\r\n            <h3 class=\"recipe-heading ins-title\">Proc\u00e9dure<\/h3><div class=\"recipe-instructions number-enabled\"><p class=\"inst-subhead\">Sirop<\/p><div id=\"recipe_step_1\" class=\"recipe-instruction\" itemprop=\"recipeInstructions\"><span class=\"step-num step-1\">1<\/span>[vc_column_text]Dans une petite casserole lourde, porter tous les ingr\u00e9dients \u00e0 \u00e9bullition, en remuant jusqu\u2019\u00e0 ce que les sucres se dissolvent.[\/vc_column_text]<\/div><div id=\"recipe_step_2\" class=\"recipe-instruction\" itemprop=\"recipeInstructions\"><span class=\"step-num step-2\">2<\/span>[vc_column_text]Continuer \u00e0 faire bouillir le m\u00e9lange pendant 1 minute, en brossant les c\u00f4t\u00e9s de la casserole fr\u00e9quemment avec une brosse \u00e0 p\u00e2tisserie humide pour emp\u00eacher le sucre de se cristalliser.[\/vc_column_text]<\/div><div id=\"recipe_step_3\" class=\"recipe-instruction\" itemprop=\"recipeInstructions\"><span class=\"step-num step-3\">3<\/span>[vc_column_text]Retirer la casserole du feu et refroidir compl\u00e8tement le sirop. Couvrir et conserver \u00e0 temp\u00e9rature ambiante jusqu\u2019\u00e0 ce qu\u2019il soit pr\u00eat \u00e0 l\u2019emploi.[\/vc_column_text]<\/div><p class=\"inst-subhead\">Remplissage<\/p><div id=\"recipe_step_4\" class=\"recipe-instruction\" itemprop=\"recipeInstructions\"><span class=\"step-num step-4\">4<\/span>[vc_column_text]Dans un robot culinaire, pulser les noix, les morceaux de chocolat, les raisins secs, le sucre et la cannelle jusqu\u2019\u00e0 ce qu\u2019ils soient hach\u00e9s grossi\u00e8rement. Transf\u00e9rer le m\u00e9lange dans un bol moyen; incorporer l\u2019\u0153uf. R\u00e9server. Placer la grille au centre du four; pr\u00e9chauffer \u00e0 350\u00b0F. Beurrer l\u00e9g\u00e8rement une plaque \u00e0 p\u00e2tisserie en m\u00e9tal de 13x9x2 pouces.[\/vc_column_text]<\/div><div id=\"recipe_step_5\" class=\"recipe-instruction\" itemprop=\"recipeInstructions\"><span class=\"step-num step-5\">5<\/span>[vc_column_text]Placer 1 feuille de phyllo sur la surface de travail. Garder le reste couvert de plastique et une serviette humide pour \u00e9viter le s\u00e9chage. Badigeonner le dessus de la feuille de phyllo de beurre. Garnir d\u2019une deuxi\u00e8me feuille phyllo; badigeonner de beurre. D\u00e9poser les feuilles, c\u00f4t\u00e9 beurr\u00e9 vers le haut et dans le sens de la longueur, dans une casserole pr\u00e9par\u00e9e, couvrant le fond, les extr\u00e9mit\u00e9s et les c\u00f4t\u00e9s de la casserole. Badigeonner une autre feuille de phyllo de beurre. Pliez la feuille de phyllo en deux, formant un rectangle de 8\u00d712 pouces; badigeonner le dessus de beurre.[\/vc_column_text]<\/div><div id=\"recipe_step_6\" class=\"recipe-instruction\" itemprop=\"recipeInstructions\"><span class=\"step-num step-6\">6<\/span>[vc_column_text]R\u00e9p\u00e9ter le beurre et le pliage avec 2 feuilles phyllo plus. Empiler les 3 feuilles de phyllo pli\u00e9es dans le fond de la po\u00eale, c\u00f4t\u00e9 beurr\u00e9 vers le haut. Saupoudrer la moiti\u00e9 de la garniture sur le phyllo. Beurrer une autre feuille de phyllo, plier en deux, beurrer le dessus et placer sur le dessus de la garniture. Saupoudrer le reste de la garniture sur le phyllo. R\u00e9p\u00e9ter le beurre et le pliage avec 3 feuilles phyllo plus. Empiler sur le remplissage. Beurrer les 2 derni\u00e8res feuilles de phyllo. Empiler dans le sens de la longueur dans la po\u00eale, en glissant les c\u00f4t\u00e9s et les extr\u00e9mit\u00e9s des feuilles sup\u00e9rieures et inf\u00e9rieures pour enfermer compl\u00e8tement le remplissage. Couper soigneusement les couches sup\u00e9rieures de phyllo (ne pas couper \u00e0 travers le remplissage) 4 X 6 pour marquer vingt-quatre carr\u00e9s de 2 pouces. Verser le reste du beurre sur le dessus.[\/vc_column_text]<\/div><div id=\"recipe_step_7\" class=\"recipe-instruction\" itemprop=\"recipeInstructions\"><span class=\"step-num step-7\">7<\/span>[vc_column_text]Cuire au four \u00e0 350 \u00b0 F jusqu&rsquo;\u00e0 ce que le dessus soit dor\u00e9, environ 45 minutes. Retirer du four et verser imm\u00e9diatement le sirop sur le baklava. Refroidir compl\u00e8tement le baklava; couvrir et laisser reposer \u00e0 temp\u00e9rature ambiante pendant une nuit. Au moment de servir, couper et arroser l\u00e9g\u00e8rement de cr\u00e8me fouett\u00e9e.[\/vc_column_text]<\/div><\/div>        <\/div><!-- \/.method-section -->\r\n        \r\n    <\/div><!-- \/.row -->\r\n    \r\n    <div class=\"recipe-other-notes\">Peut \u00eatre pr\u00e9par\u00e9 jusqu'\u00e0 2 jours \u00e0 l'avance.<\/div>    <div itemprop=\"interactionStatistic\" itemscope itemtype=\"http:\/\/schema.org\/InteractionCounter\">\r\n        <meta itemprop=\"interactionType\" content=\"http:\/\/schema.org\/CommentAction\" \/>\r\n        <meta itemprop=\"userInteractionCount\" content=\"0\" \/>\r\n    <\/div>\r\n\r\n\t<script type=\"application\/ld+json\">{\"@context\":\"http:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Baklava noix de chocolat\",\"author\":\"ChangeMakers Digital\",\"image\":\"https:\\\/\\\/californiaraisins.ca\\\/wp-content\\\/uploads\\\/2020\\\/07\\\/Recipe-Crops-Baklava.png\",\"datePublished\":\"2020-08-11T18:55:50+00:00\",\"url\":\"https:\\\/\\\/californiaraisins.ca\\\/fr\\\/recipes\\\/baklava-noix-de-chocolat\\\/\",\"description\":\"\",\"cookTime\":\"PT\",\"prepTime\":\"PT\",\"totalTime\":\"PT\",\"recipeYield\":\"24\",\"recipeCuisine\":[\"\"],\"recipeCategory\":[\"\"],\"cookingMethod\":[\"\"],\"suitableForDiet\":null,\"recipeIngredient\":[\"1 tasse de sucre\",\"1\\\/4 tasse de cassonade\",\"1\\\/2 tasse d\\u2019eau\",\"\\u215b c. \\u00e0 th\\u00e9 d\\u2019\\u00e9pices moulues\",\"\\u215b c. \\u00e0 th\\u00e9 de gingembre moulu\",\"\\u215b c. \\u00e0 th\\u00e9 de clous de girofle moulus\",\"2 tasses de noix coup\\u00e9es en deux\",\"1 tasse (6 onces) de morceaux de chocolat doux-amer ou semi-sucr\\u00e9\",\"1 Tasse de raisins secs de Californie\",\"2 cuill\\u00e8res \\u00e0 soupe de sucre\",\"1 cuill\\u00e8re \\u00e0 soupe de cannelle moulue\",\"1 \\u0153uf l\\u00e9g\\u00e8rement battu\",\"11 feuilles (16\\u00d724 pouces) de p\\u00e2te phyllo congel\\u00e9e (environ 1\\\/2 livre), d\\u00e9congel\\u00e9e selon les instructions de l\\u2019emballage\",\"3\\\/4 tasse de beurre fondu et non sal\\u00e9\",\"Cr\\u00e8me l\\u00e9g\\u00e8rement fouett\\u00e9e; pour la garniture\"],\"recipeInstructions\":[\"[vc_column_text]Dans une petite casserole lourde, porter tous les ingr\\u00e9dients \\u00e0 \\u00e9bullition, en remuant jusqu\\u2019\\u00e0 ce que les sucres se dissolvent.[\\\/vc_column_text]\",\"[vc_column_text]Continuer \\u00e0 faire bouillir le m\\u00e9lange pendant 1 minute, en brossant les c\\u00f4t\\u00e9s de la casserole fr\\u00e9quemment avec une brosse \\u00e0 p\\u00e2tisserie humide pour emp\\u00eacher le sucre de se cristalliser.[\\\/vc_column_text]\",\"[vc_column_text]Retirer la casserole du feu et refroidir compl\\u00e8tement le sirop. 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