{"id":10526,"date":"2017-12-18T19:26:44","date_gmt":"2017-12-18T18:26:44","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=10526"},"modified":"2022-02-25T10:21:16","modified_gmt":"2022-02-25T09:21:16","slug":"turron-de-yema-tostada","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/turron-de-yema-tostada\/","title":{"rendered":"Recette de turr\u00f3n de yema tostada (touron au jaune d\u2019\u0153uf br\u00fbl\u00e9)"},"content":{"rendered":"\n<p>\u00cates-vous d\u00e9j\u00e0 pr\u00eat pour c\u00e9l\u00e9brer No\u00ebl et le Nouvel An\u00a0? Moi j\u2019ai h\u00e2te de faire une pause et de partir en vacances avec ma famille. Mais avant tout, je vous laisse sur le blog ma s\u00e9lection\u00a02017 de recettes pour No\u00ebl en commen\u00e7ant par ce <strong>turron de yema tostada<\/strong> ou <strong>touron au jaune d\u2019\u0153uf br\u00fbl\u00e9<\/strong>. Oui, depuis que j\u2019habite en France je me suis beaucoup int\u00e9ress\u00e9 \u00e0 faire des <strong>tourons \u00e0 la maison<\/strong>, des g\u00e2teaux typiques de No\u00ebl en Espagne. Les connaissez-vous\u00a0? Ce sont des mets sucr\u00e9s assez vari\u00e9s. Certains ressemblent au nougat, d\u2019autres sont \u00e0 base de chocolat ou d\u2019amandes.<\/p>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"9252856116\"data-ad-format=\"auto\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script><amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"7340373828\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div>\n<h2>Voulez-vous savoir comment faire le turron de yema tostada\u00a0?<\/h2>\n<p>Pour pr\u00e9parer le <strong>turron de yema tostada<\/strong>, nous allons faire une p\u00e2te d\u2019amandes enrichie aux jaunes d\u2019\u0153uf. Puis, on va caram\u00e9liser la surface comme on le fait pour la cr\u00e8me br\u00fbl\u00e9e.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10537\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-ingredients.jpg\" alt=\"Turr\u00f3n de yema tostada (ingr\u00e9dients)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-ingredients.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-ingredients-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-ingredients-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>Le point important est la <strong>temp\u00e9rature du sirop<\/strong> que l\u2019on va utiliser pour faire la liaison entre les amandes et les jaunes. Cette \u00e9tape est assez facile avec un <a href=\"https:\/\/goo.gl\/Hosu5V\" target=\"_blank\" rel=\"noopener\"><strong>thermom\u00e8tre de cuisson<\/strong><\/a>, mais si vous n\u2019avez pas l\u2019outil, dans la recette j\u2019explique l\u2019astuce \u00e0 suivre pour conna\u00eetre le point exact sans aucun instrument.<\/p>\n<p>Voici la recette ?<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada.jpg\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Turr\u00f3n de yema tostada\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-300x200.jpg 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada.jpg\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/turron-de-yema-tostada\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de turr\u00f3n de yema tostada (touron au jaune d\u2019\u0153uf br\u00fbl\u00e9)<\/h2>\n<span id=\"post-ratings-10526\" class=\"post-ratings\" data-nonce=\"9e7fdd85de\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_10526_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(10526, 1, '1 Star');\" onmouseout=\"ratings_off(4.5, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_10526_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(10526, 2, '2 Stars');\" onmouseout=\"ratings_off(4.5, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_10526_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(10526, 3, '3 Stars');\" onmouseout=\"ratings_off(4.5, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_10526_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(10526, 4, '4 Stars');\" onmouseout=\"ratings_off(4.5, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_10526_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(10526, 5, '5 Stars');\" onmouseout=\"ratings_off(4.5, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 4,50 \/ 5. Votes: 10<\/div><\/span><span id=\"post-ratings-10526-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">1 tablette de 350 g approx.<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT30M>30 m + repos<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2022-02-25\"><\/time> \n<span itemprop=\"description\" content=\"Comment faire du turron de yema tostada. Recette facile. Apprenez \u00e0 r\u00e9aliser l\u2019un des mets sucr\u00e9s de No\u00ebl typiques en Espagne, avec une d\u00e9licieuse couche caram\u00e9lis\u00e9e.\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">250\u00a0g d\u2019amandes en poudre<\/li>\n<li itemprop=\"recipeIngredient\">125\u00a0g de sucre<\/li>\n<li itemprop=\"recipeIngredient\">40\u00a0g d\u2019eau<\/li>\n<li itemprop=\"recipeIngredient\">4 jaunes d\u2019\u0153uf<\/li>\n<li itemprop=\"recipeIngredient\">\u00bd citron<\/li>\n<li itemprop=\"recipeIngredient\">1 pinc\u00e9e de cannelle moulue<\/li>\n<li itemprop=\"recipeIngredient\">2 cuill\u00e8res \u00e0 soupe de sucre pour caram\u00e9liser<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">R\u00e2per le zeste d\u2019un demi-citron.<\/li>\n<li itemprop=\"recipeInstructions\">S\u00e9parer les jaunes des blancs des \u0153ufs.<\/li>\n<li itemprop=\"recipeInstructions\">M\u00e9langer les jaunes d\u2019\u0153ufs avec le zeste du 1\/2 citron et une pinc\u00e9e de cannelle. Il suffit de m\u00e9langer, il ne faut pas les battre pour \u00e9viter d\u2019incorporer de l\u2019air dans le m\u00e9lange.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-10536\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-melanger.jpg\" alt=\"Turr\u00f3n de yema tostada (m\u00e9langer)\" width=\"300\" height=\"199\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-melanger.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-melanger-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-melanger-300x200.jpg 300w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Pr\u00e9parer le sirop\u00a0: Faire chauffer l\u2019eau et le sucre dans une casserole \u00e0 feu moyen jusqu\u2019\u00e0 ce qu\u2019il atteigne une temp\u00e9rature comprise entre 110 et 115\u00a0\u00b0 C. Pour v\u00e9rifier sans thermom\u00e8tre, disposer une cuill\u00e8re et un verre d\u2019eau \u00e0 c\u00f4t\u00e9. Quand le sirop commence \u00e0 bouillir, en prendre un peu avec la cuill\u00e8re et le mouiller dans le verre d\u2019eau pour le refroidir. Le sirop est pr\u00eat si on peut faire une boule souple.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10528\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-sirop.jpg\" alt=\"Turr\u00f3n de yema tostada (sirop)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-sirop.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-sirop-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-sirop-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Retirer le sirop du feu et l\u2019ajouter sans tarder aux jaunes d\u2019\u0153uf. Il faut le faire peu \u00e0 peu en le versant en filet et en m\u00e9langeant sans arr\u00eat.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10534\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-incorporer-le-sirop.jpg\" alt=\"Turr\u00f3n de yema tostada (incorporer le sirop)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-incorporer-le-sirop.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-incorporer-le-sirop-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-incorporer-le-sirop-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Maintenant, incorporer les amandes en poudre.<\/li>\n<li itemprop=\"recipeInstructions\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10539\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-amandes.jpg\" alt=\"Turr\u00f3n de yema tostada (amandes)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-amandes.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-amandes-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-amandes-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Malaxer jusqu\u2019\u00e0 former une p\u00e2te.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10535\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-malaxer.jpg\" alt=\"Turr\u00f3n de yema tostada (malaxer)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-malaxer.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-malaxer-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-malaxer-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Recouvrir de papier de cuisson un moule rectangulaire (*).<\/li>\n<li itemprop=\"recipeInstructions\">Mettre la p\u00e2te dans le moule.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10532\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-moule.jpg\" alt=\"Turr\u00f3n de yema tostada (moule)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-moule.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-moule-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-moule-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Bien presser pour compacter et lisser la surface.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10533\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-presser.jpg\" alt=\"Turr\u00f3n de yema tostada (presser)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-presser.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-presser-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-presser-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Couvrir avec un rectangle de papier de cuisson et presser avec du poids sur le dessus.<\/li>\n<li itemprop=\"recipeInstructions\">Laisser reposer environ 12 heures dans un endroit frais et sec pour le faire durcir un peu.<\/li>\n<li itemprop=\"recipeInstructions\">D\u00e9mouler et saupoudrer de sucre.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10527\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-sucre.jpg\" alt=\"Turr\u00f3n de yema tostada (sucre)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-sucre.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-sucre-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-sucre-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Caram\u00e9liser avec un chalumeau de cuisine comme on le fait pour la cr\u00e8me br\u00fbl\u00e9e.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10531\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-chalumeau.jpg\" alt=\"Turr\u00f3n de yema tostada (chalumeau)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-chalumeau.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-chalumeau-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-chalumeau-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Et voil\u00e0, c\u2019est pr\u00eat\u00a0! Bonne d\u00e9gustation\u00a0!<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>(*) On trouve en vente des <a href=\"https:\/\/goo.gl\/kjvwxz\" target=\"_blank\" rel=\"noopener\"><strong>moules pour touron<\/strong><\/a>, c\u2019est tr\u00e8s pratique pour faire ce <strong>turron de yema tostada<\/strong>, mais on peut utiliser un autre moule rectangulaire ou le bricoler nous-m\u00eames avec un brick de lait vide (on le coupe \u00e0 moiti\u00e9 avec des ciseaux).<\/li>\n<li>Faites attention lorsque vous ajoutez le <strong>sirop<\/strong> aux jaunes d\u2019\u0153ufs. On doit le faire \u00e0 chaud, mais peu \u00e0 peu en remuant constamment pour que l\u2019\u0153uf ne caille pas.<\/li>\n<li>Si vous pr\u00e9f\u00e9rez, vous pouvez caram\u00e9liser la surface avec de la <strong>cassonade<\/strong>.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10538\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-carameliser.jpg\" alt=\"Turr\u00f3n de yema tostada (carameliser)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-carameliser.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-carameliser-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-carameliser-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li>Vous pouvez \u00e9galement ajouter une couche de <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/06\/creme-patissiere.html\" target=\"_blank\" rel=\"noopener\"><strong>cr\u00e8me p\u00e2tissi\u00e8re<\/strong><\/a> pas trop \u00e9paisse et la caram\u00e9liser de la m\u00eame fa\u00e7on. Si l\u2019on fait \u00e7a, c\u2019est imp\u00e9ratif de le garder au frigo.<\/li>\n<li>La <strong>cannelle<\/strong> est facultative. Si vous en ajoutez, attention \u00e0 la quantit\u00e9. Avec juste un soup\u00e7on, c\u2019est d\u00e9j\u00e0 assez. Dans le cas contraire, on risque que la cannelle soit trop pr\u00e9sente.<\/li>\n<li>Sur le blog, vous trouverez plus de <strong>recettes de touron<\/strong>. Essayez le <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/12\/touron-au-chocolat.html\" target=\"_blank\" rel=\"noopener\"><strong>touron au chocolat<\/strong><\/a>, un classique qui ravit les enfants.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10529\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-coupe.jpg\" alt=\"Turr\u00f3n de yema tostada (coupe)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-coupe.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-coupe-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/turron-de-yema-tostada-coupe-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<h3>Maintenant, vous savez comment faire le turr\u00f3n de yema tostada (touron au jaune d\u2019\u0153uf br\u00fbl\u00e9)<\/h3>\n<p>Avez-vous aim\u00e9 la recette\u00a0? <\/p>\n<p>J\u2019esp\u00e8re vous avoir donn\u00e9 envie de l\u2019essayer. N\u2019h\u00e9sitez pas \u00e0 me laisser un message avec votre opinion ou si vous avez des questions ou suggestions au sujet de la pr\u00e9paration.<\/p>\n<p>Enfin, si vous aimez faire des tourons \u00ab\u00a0maison\u00a0\u00bb, je vous invite \u00e0 \u00ab\u00a0liker\u00a0\u00bb et partager ce <strong>turr\u00f3n de yema tostada<\/strong> sur vos r\u00e9seaux sociaux.<\/p>\n\n<p>\u00c0 bient\u00f4t\u00a0!<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment faire du turron de yema tostada. Recette facile. Apprenez \u00e0 r\u00e9aliser l\u2019un des mets sucr\u00e9s de No\u00ebl typiques en Espagne, avec une d\u00e9licieuse couche caram\u00e9lis\u00e9e.<\/p>\n","protected":false},"author":1,"featured_media":10530,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"turr\u00f3n de yema tostada","_yoast_wpseo_metadesc":"Comment faire du turr\u00f3n de yema tostada. Recette facile. Apprenez \u00e0 r\u00e9aliser ce g\u00e2teau de No\u00ebl typique en Espagne, avec une d\u00e9licieuse couche caram\u00e9lis\u00e9e.","footnotes":""},"categories":[879,1049,848,20],"tags":[524,523,1091,1261],"class_list":["post-10526","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noel","category-espagnole","category-desserts","category-recette","tag-turron","tag-noel","tag-creme-brulee","tag-touron"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de turr\u00f3n de yema tostada (touron au jaune d\u2019\u0153uf br\u00fbl\u00e9)<\/title>\n<meta name=\"description\" content=\"Comment faire du turr\u00f3n de yema tostada. Recette facile. 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