{"id":52690,"date":"2018-06-25T10:00:34","date_gmt":"2018-06-25T08:00:34","guid":{"rendered":"https:\/\/www.lacassataceliaca.it\/?p=52690"},"modified":"2021-03-07T19:09:55","modified_gmt":"2021-03-07T18:09:55","slug":"banoffee-pie-sans-gluten-la-video","status":"publish","type":"post","link":"https:\/\/www.lacassataceliaca.it\/fr\/banoffee-pie-sans-gluten-la-video\/","title":{"rendered":"Banoffee pie sans gluten, la vid\u00e9o"},"content":{"rendered":"<h3 style=\"text-align: center;\">Banoffee pie sans gluten avec toffee, bananes et cr\u00e8me fleurette<\/h3>\n<figure id=\"attachment_46986\" aria-describedby=\"caption-attachment-46986\" style=\"width: 1092px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"Banoffee pie sans gluten, la vid\u00e9o - La Cassata wp-image-46986 size-full\" title=\"Banoffee pie sans gluten, la vid\u00e9o - La Cassata\" src=\"https:\/\/www.lacassataceliaca.it\/wp-content\/uploads\/2018\/06\/banoffee2.jpg\" alt=\"Banoffee pie sans gluten, la vid\u00e9o - La Cassata\" width=\"1092\" height=\"1638\" \/><figcaption id=\"caption-attachment-46986\" class=\"wp-caption-text\">Banoffee pie sans gluten, la vid\u00e9o &#8211; La Cassata<\/figcaption><\/figure>\n<p>La <strong>banoffee pie<\/strong> est un cake de la p\u00e2tisserie anglaise vintage.<\/p>\n<p>Pr\u00e9par\u00e9 avec des biscuits, du toffee, des bananes et de la cr\u00e8me fleurette cette esp\u00e8ce de<strong> cheesecake<\/strong> (sans le cheese) est un vrai r\u00e9gal pour les fans du genre &#8220;<em>p\u00e2tisserie ann\u00e9es &#8217;70<\/em>&#8220;.<\/p>\n<figure id=\"attachment_46984\" aria-describedby=\"caption-attachment-46984\" style=\"width: 1092px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"Banoffee pie sans gluten, la vid\u00e9o - La Cassata wp-image-46984 size-full\" title=\"Banoffee pie sans gluten, la vid\u00e9o - La Cassata\" src=\"https:\/\/www.lacassataceliaca.it\/wp-content\/uploads\/2018\/06\/banofee.jpg\" alt=\"Banoffee pie sans gluten, la vid\u00e9o - La Cassata\" width=\"1092\" height=\"1006\" \/><figcaption id=\"caption-attachment-46984\" class=\"wp-caption-text\">Banoffee pie sans gluten, la vid\u00e9o &#8211; La Cassata<\/figcaption><\/figure>\n<p><span style=\"text-decoration: underline;\">Il s&#8217;agit d&#8217;un cake qui n&#8217;a pas besoin de cuisson au four<\/span>, super simple \u00e0 pr\u00e9parer mais qui a quand m\u00eame besoin d&#8217;une certaine attention pour une r\u00e9ussite parfaite.<\/p>\n<p>Il en existe diff\u00e9rentes recettes, une d&#8217;elles n&#8217;utilise pas du toffee mais le caramel mou.<\/p>\n<figure id=\"attachment_46987\" aria-describedby=\"caption-attachment-46987\" style=\"width: 1092px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"Banoffee pie sans gluten, la vid\u00e9o - La Cassata wp-image-46987 size-full\" title=\"Banoffee pie sans gluten, la vid\u00e9o - La Cassata\" src=\"https:\/\/www.lacassataceliaca.it\/wp-content\/uploads\/2018\/06\/banoffee3.jpg\" alt=\"Banoffee pie sans gluten, la vid\u00e9o - La Cassata\" width=\"1092\" height=\"856\" \/><figcaption id=\"caption-attachment-46987\" class=\"wp-caption-text\">Banoffee pie sans gluten, la vid\u00e9o &#8211; La Cassata<\/figcaption><\/figure>\n<p>Comme le caramel durcit au frigo et qu&#8217;il n&#8217;est pas si \u00e9vident que tout le monde sache en pr\u00e9parer, je vous offre cette version un peu plus facile et<strong> sans gluten <\/strong>que j&#8217;ai trouv\u00e9 ici.<\/p>\n<p>On peut changer de biscuits sans probl\u00e8mes et on peut utiliser indiff\u00e9remment biscuits avec ou sans gluten.<\/p>\n<p>Enfin, je vous laisse la vid\u00e9o de la pr\u00e9paration, j&#8217;esp\u00e8re que cela vous donne l&#8217;envie de vous mettre aux fourneaux.<\/p>\n<p>Bonne semaine, enjoy!<\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"Banoffee pie senza glutine, la video ricetta - La Cassata Celiaca alignright wp-image-52262 size-medium lazy-loaded\" title=\"Banoffee pie senza glutine, la video ricetta - La Cassata Celiaca\" src=\"https:\/\/www.lacassataceliaca.it\/wp-content\/uploads\/2018\/06\/banoffee-per-YT-300x265.jpg\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" srcset=\"https:\/\/www.lacassataceliaca.it\/wp-content\/uploads\/2018\/06\/banoffee-per-YT-300x265.jpg 300w, https:\/\/www.lacassataceliaca.it\/wp-content\/uploads\/2018\/06\/banoffee-per-YT-768x678.jpg 768w, https:\/\/www.lacassataceliaca.it\/wp-content\/uploads\/2018\/06\/banoffee-per-YT-1024x904.jpg 1024w, https:\/\/www.lacassataceliaca.it\/wp-content\/uploads\/2018\/06\/banoffee-per-YT-150x132.jpg 150w, https:\/\/www.lacassataceliaca.it\/wp-content\/uploads\/2018\/06\/banoffee-per-YT-600x530.jpg 600w, https:\/\/www.lacassataceliaca.it\/wp-content\/uploads\/2018\/06\/banoffee-per-YT-1080x953.jpg 1080w, https:\/\/www.lacassataceliaca.it\/wp-content\/uploads\/2018\/06\/banoffee-per-YT.jpg 1092w\" alt=\"Banoffee pie senza glutine, la video ricetta - La Cassata Celiaca\" width=\"300\" height=\"265\" data-lazy-type=\"image\" data-src=\"https:\/\/www.lacassataceliaca.it\/wp-content\/uploads\/2018\/06\/banoffee-per-YT-300x265.jpg\" data-srcset=\"\" \/><\/p>\n<p><strong>Ingr\u00e9dients pour un moule de 20 cm:<\/strong><\/p>\n<div class=\"post-entry\">\n<p>225 g biscuits type Digestive (pour moi<a href=\"https:\/\/www.schaer.com\/it-it\/p\/cereal-bisco\" target=\"_blank\" rel=\"noopener\"><strong>\u00a0Cereal Bisco de Sch\u00e4r<\/strong><\/a>)<\/p>\n<p>100 g beurre fondu<\/p>\n<p>375 g lait concentr\u00e9 sans gluten<\/p>\n<p>2 bananes<\/p>\n<p>250 g cr\u00e8me fra\u00eeche au 35%<\/p>\n<p>1 c\u00e0s sucre<\/p>\n<p>1 c\u00e0c caf\u00e9 instantan\u00e9 sans gluten<\/p>\n<p>50 g chocolat noir sans gluten<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Proc\u00e9dure:<\/strong><\/p>\n<p>Riemplir une casserole avec de l&#8217;eau, plonger la bo\u00eete de lait concentr\u00e9, couvrir avec un couvercle et cuire pendant 3 heures.<\/p>\n<p>On peut aussi bien cuire avec la cocotte minute: on met la bo\u00eete dans la cocotte, on la couvre d&#8217;eau, on commence la cuisson et quand la cocotte commence \u00e0 siffler on baisse le feu au minimum et on cuit pendant 20 minutes.<\/p>\n<p>On utilise le toffee obtenu quand il est compl\u00e8tement\u00a0 froid.<\/p>\n<p>Pr\u00e9parer la base du cake.<\/p>\n<p>Verser dans la bol du robot mixeur les biscuits et le beurre fondu froid et mixer.<\/p>\n<p>Prendre un moule de 20 cm au fond amovable et chemiser le bord avec du rhodo\u00efde.<\/p>\n<p>Verser les biscuits en poudre dans le moule et, d&#8217;abord avec le dos d&#8217;une cuill\u00e8re et puis avec les mains, cr\u00e9er le fond et le bord du cake, le pressant tr\u00e8s bien.<\/p>\n<p>R\u00e9server au frigo pendant 2 heures, mais on peut bien le faire le jour avant.<\/p>\n<p>Une foid que la base du cake et le lait sont froids on peut dresser le banoffee pie.<\/p>\n<p>Remplir la base avec le lait concentr\u00e9 froid qui apr\u00e8s la cuisson est devenu un toffee cr\u00e9meux.<\/p>\n<p>Niveler et r\u00e9server au frigo.<\/p>\n<p>Couper en rondelles les bananes et recouvrir toute la surface du toffee avec les rondelles.<\/p>\n<p>R\u00e9server au frigo.<\/p>\n<p>Monter en fleurette la cr\u00e8me fra\u00eeche avec le sucre et le caf\u00e9 instantan\u00e9.<\/p>\n<p>Hacher le chocolat.<\/p>\n<p>Verser la fleurette dans un sac \u00e0 douille et d\u00e9corer le cake, en couvrant toute la surface pour \u00e9viter que les bananes noircissent.<\/p>\n<p>Terminer la garniture avec le chocolat hach\u00e9 et r\u00e9server au frigo pas moins de 8 heures, voire toute la nuit.<\/p>\n<p><iframe loading=\"lazy\" class=\"lazy-loaded\" src=\"https:\/\/www.youtube.com\/embed\/rYc0ByxvfKw?t=183s\" width=\"560\" height=\"314\" allowfullscreen=\"allowfullscreen\" data-lazy-type=\"iframe\" data-src=\"\/\/www.youtube.com\/embed\/rYc0ByxvfKw?t=183s\" data-mce-fragment=\"1\"><\/iframe><\/p>\n<p><strong>Conseils:<\/strong><\/p>\n<p>Le toffee a besoin d&#8217;un long repos au frigo pour avoir la consistence id\u00e9ale, sinon il reste trop mou.<\/p>\n<p>On peut choisir d&#8217;ajouter de la g\u00e9latine alimentaire au toffee pour que la cr\u00e8me fige plus t\u00f4t et que la cr\u00e8me fleurette ne s&#8217;ab\u00eeme au contact d&#8217;une cr\u00e8me trop molle.<\/p>\n<p>On trempe en eau froide 2 grammes de g\u00e9latine, on chauffe 2 cuill\u00e8res de toffee au micro-ondes, on incorpore la g\u00e9latine essor\u00e9e et on m\u00e9lange au reste du toffee.<\/p>\n<p>On peut enfin verser le toffee sur la base de biscuits et r\u00e9server au frigo.<\/p>\n<p>Quand la cr\u00e8me \u00e0 fig\u00e9 on peut garnir avec les bananes et la fleurette.<\/p>\n<p>Tout cela, sauf la d\u00e9coration avec les bananes et la fleurette, on peut le faire le jour avant.<\/p>\n<p>J&#8217;ai utilis\u00e9 les biscuits Cereal Bisco sans gluten: ils sont tr\u00e8s rustiques, \u00e0 la saveur marqu\u00e9e et on n&#8217;arrive pas \u00e0 les r\u00e9duire en poudre tr\u00e8s\u00a0fine.<\/p>\n<p>Si on n&#8217;aime pas cette texture sous les dents, on peut utiliser des biscuits secs normales.<\/p>\n<p>Plus de chocolat noir on utilise pour la garniture et plus on att\u00e9nuera la saveur douce tr\u00e8s marqu\u00e9e du toffee.<\/p>\n<p>On doit couper les bananes en rondelles pas trop subtiles, on n&#8217;aura pas de probl\u00e8mes \u00e0 la coupe et on ne les sentira pas sous les dents.<\/p>\n<p>R\u00e9server le cake au frigo, sous une cloche \u00e0 g\u00e2teaux, pendant 24 heures, apr\u00e8s ce temps la cr\u00e8me fleurette commencera \u00e0 s&#8217;ab\u00eemer.<\/p>\n<p>Si on aime le contraste <em>caf\u00e9-chocolat<\/em> on peut doubler la quantit\u00e9 de caf\u00e9 instantan\u00e9.<\/p>\n<p>Ce cake est comme un cheesecake mais sans fromage, si on aime ce genre de g\u00e2teaux on peut <a href=\"https:\/\/www.lacassataceliaca.it\/?s=cheesecake\" target=\"_blank\" rel=\"noopener\">cliquer ici<\/a> pour plus de suggestions.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Banoffee pie sans gluten avec toffee, bananes et cr\u00e8me fleurette La banoffee pie est un cake de la p\u00e2tisserie anglaise [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":52694,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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