{"id":2723,"date":"2019-12-19T18:58:21","date_gmt":"2019-12-19T17:58:21","guid":{"rendered":"http:\/\/annalubinski.com\/blog\/?p=2723"},"modified":"2019-12-19T18:58:21","modified_gmt":"2019-12-19T17:58:21","slug":"orangettes-maison-recette-illustree","status":"publish","type":"post","link":"http:\/\/annalubinski.com\/blog\/orangettes-maison-recette-illustree\/","title":{"rendered":"Orangettes maison – Recette illustr\u00e9e"},"content":{"rendered":"\n

Comment faire des oranges confites enrob\u00e9es de chocolat? La r\u00e9ponse dans cet article.
How to make candied oranges coated with chocolate? The answer in this article. <\/em><\/h4>\n\n\n\n
\"\"<\/figure>\n\n\n\n

La saison hivernale est la p\u00e9riode id\u00e9ale pour pr\u00e9parer des sp\u00e9cialit\u00e9s au bon go\u00fbt de No\u00ebl, entre autres les orangettes. Cette sp\u00e9cialit\u00e9 \u00e0 base d’\u00e9corce d’orange confite tremp\u00e9e dans du chocolat noir est une douceur que j’essaye de pr\u00e9parer tous les ans. D’autant plus que l’hiver est la pleine saison de l’orange, donc autant en profiter. Je vous partage ici une recette simple pour r\u00e9aliser de d\u00e9licieuses orangettes maison. Plus de pr\u00e9cisions \u00e0 la suite de la recette illustr\u00e9e.<\/p>\n\n\n\n

The winter season is the ideal time to prepare Christmasy specialties, including orangettes. This specialty based on candied orange peel dipped in dark chocolate is a sweetness that I try to prepare every year. Especially since winter is the peak season for orange, so you might as well enjoy it. Here I share with you a simple recipe for making delicious homemade orangettes.<\/em>
More details following the illustrated recipe. <\/em><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

3 oranges cultiv\u00e9es en agriculture biologique
\n250g de sucre en poudre
\n250ml d’eau
\n250g de chocolat noir p\u00e2tissier<\/p>\n\n\n\n

  1. Bien brosser et laver les oranges.<\/li>
  2. Enlever les extr\u00e9mit\u00e9s en haut en bas.<\/li>
  3. A l’aide d’un couteau, entailler la peau de l’orange en quartiers.<\/li>
  4. Retirer d\u00e9licatement la peau en laissant du blanc.<\/li>
  5. Porter une casserole d’eau \u00e0 \u00e9bullition, puis faire blanchir les peaux d’orange pour retirer l’amertume pendant 2 minutes. R\u00e9p\u00e9ter l’op\u00e9ration 3 fois. Changer l’eau \u00e0 chaque fois.<\/li>
  6. M\u00e9langer le sucre et l’eau, porter \u00e0 \u00e9bullition pour pr\u00e9parer le sirop.<\/li>
  7. Plonger les \u00e9corces dans le sirop, baisser le feu et laisser confire pendant au moins 2 heures.<\/li>
  8. Sortir de la casserole et laisser s\u00e9cher au moins 24 heures sur du papier sulfuris\u00e9. Pour booster le s\u00e9chage, passer les \u00e9corces au four \u00e0 50\u00b0C pendant 5 \u00e0 10 minutes, puis les laisser s\u00e9cher au moins 12 heures.<\/li>
  9. D\u00e9tailler les \u00e9corces confites en bandes de 1 cm d’\u00e9paisseur.<\/li>
  10. Faire fonde le chocolat au micro ondes environ 5 fois par tranche de 20 secondes \u00e0 la puissance maximum jusqu’\u00e0 obtenir un m\u00e9lange homog\u00e8ne. Sinon temp\u00e9rer au bain marie selon la technique traditionnelle.<\/li>
  11. Tremper les \u00e9corces confites dans le chocolat.<\/li>
  12. Disposer sur du papier sulfuris\u00e9 et laisser le chocolat figer.<\/li><\/ol>\n\n\n\n

    Les orangettes se conservent au frais dans un bocal en verre. A consommer dans la semaine qui suit, m\u00eame si le plus dur sera de ne pas tout manger en une fois! \ud83d\ude09<\/p>\n\n\n\n

    3 organic oranges
    250g sugar
    250ml of water
    250g dark chocolate <\/em><\/p>\n\n\n\n

    1. Brush and wash the oranges.<\/em><\/li>
    2. Remove the ends from the top and the bottom.<\/em><\/li>
    3. Using a knife, cut the skin of the orange into quarters.<\/em><\/li>
    4. Gently remove the skin leaving white.<\/em><\/li>
    5. Bring a pan of water to a boil, then blanch the orange peels to remove the bitterness for 2 minutes. Repeat the operation 3 times. Change the water each time.<\/em><\/li>
    6. Mix sugar and water, bring to a boil to prepare syrup.<\/em><\/li>
    7. Dip the barks in the syrup, lower the heat and leave to cook for at least 2 hours.<\/em><\/li>
    8. Take out of the pan and let dry for at least 24 hours on parchment paper. To boost drying, you can place the barks in the oven at 50 \u00b0 C for 5 to 10 minutes, then let it dry for at least 12 hours.<\/em><\/li>
    9. Cut the candied barks into strips 1 cm thick.<\/em><\/li>
    10. Melt the chocolate in the microwave about 5 times for every 20 seconds at maximum power until a homogeneous mixture is obtained. Otherwise in a bain marie according to traditional technique.<\/em><\/li>
    11. Dip the candied bark in the chocolate.<\/em><\/li>
    12. Place on parchment paper and allow the chocolate to set.<\/em><\/li><\/ol>\n\n\n\n

      Orangettes can be kept in a glass jar in a cool place. To eat in the following week, even if the hardest part will be not to eat everything at once! <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      Comment faire des oranges confites enrob\u00e9es de chocolat? La r\u00e9ponse dans cet article.How to make candied oranges coated […]<\/p>\n","protected":false},"author":1,"featured_media":2727,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[35],"tags":[],"_links":{"self":[{"href":"http:\/\/annalubinski.com\/blog\/wp-json\/wp\/v2\/posts\/2723"}],"collection":[{"href":"http:\/\/annalubinski.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/annalubinski.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/annalubinski.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/annalubinski.com\/blog\/wp-json\/wp\/v2\/comments?post=2723"}],"version-history":[{"count":3,"href":"http:\/\/annalubinski.com\/blog\/wp-json\/wp\/v2\/posts\/2723\/revisions"}],"predecessor-version":[{"id":2732,"href":"http:\/\/annalubinski.com\/blog\/wp-json\/wp\/v2\/posts\/2723\/revisions\/2732"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/annalubinski.com\/blog\/wp-json\/wp\/v2\/media\/2727"}],"wp:attachment":[{"href":"http:\/\/annalubinski.com\/blog\/wp-json\/wp\/v2\/media?parent=2723"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/annalubinski.com\/blog\/wp-json\/wp\/v2\/categories?post=2723"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/annalubinski.com\/blog\/wp-json\/wp\/v2\/tags?post=2723"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}