{"id":3660,"date":"2014-11-01T09:18:25","date_gmt":"2014-11-01T08:18:25","guid":{"rendered":"http:\/\/estoyhechouncocinillas.com\/?p=3660"},"modified":"2016-11-01T18:27:50","modified_gmt":"2016-11-01T17:27:50","slug":"bunuelos-de-vent-beignets-garnies-de-creme","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/bunuelos-de-vent-beignets-garnies-de-creme\/","title":{"rendered":"Recette de bu\u00f1uelos au vent (beignets fourr\u00e9s \u00e0 la cr\u00e8me)"},"content":{"rendered":"<p>Cette recette\u00a0d\u00e9crit comment pr\u00e9parer des bu\u00f1uelos\u00a0\u00ab\u00a0au vent\u00a0\u00bb \u00a0fourr\u00e9s\u00a0de cr\u00e8me p\u00e2tissi\u00e8re, de\u00a0chocolat ou de\u00a0cr\u00e8me chantilly. La pr\u00e9paration est simple, il s&rsquo;agit de p\u00e2te \u00e0 choux qu&rsquo;on la fait frire. Vous verrez comme elle va gonfler et se retourner pendant la friture. Ils sont tr\u00e8s l\u00e9gers ce qui lui vaut\u00a0l&rsquo;appellation \u00ab\u00a0au vent\u00a0\u00bb. Ces d\u00e9licieuses bouch\u00e9es\u00a0sont un classique de la p\u00e2tisserie espagnole et traditionnellement consomm\u00e9s le jour de la Toussaint dans certaines r\u00e9gions comme\u00a0Madrid.<\/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\/2014\/10\/bunuelos_de_viento_rellenos.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Pets de nonne\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/bunuelos_de_viento_rellenos.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/bunuelos_de_viento_rellenos-82x55.png 82w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/bunuelos_de_viento_rellenos-300x200.png 300w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/bunuelos_de_viento_rellenos-75x50.png 75w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/bunuelos_de_viento_rellenos-638x424.png 638w\" 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\/2014\/10\/bunuelos_de_viento_rellenos.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/bunuelos-de-vent-beignets-garnies-de-creme\/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 bu\u00f1uelos au vent (beignets fourr\u00e9s \u00e0 la cr\u00e8me)<\/h2>\n<span id=\"post-ratings-3660\" class=\"post-ratings\" data-nonce=\"25545aa4d8\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_3660_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(3660, 1, '1 Star');\" onmouseout=\"ratings_off(4, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3660_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(3660, 2, '2 Stars');\" onmouseout=\"ratings_off(4, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3660_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(3660, 3, '3 Stars');\" onmouseout=\"ratings_off(4, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3660_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(3660, 4, '4 Stars');\" onmouseout=\"ratings_off(4, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3660_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_off.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(3660, 5, '5 Stars');\" onmouseout=\"ratings_off(4, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 4,00 \/ 5. Votes: 4<\/div><\/span><span id=\"post-ratings-3660-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\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT1H>1 h<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2016-11-01\"><\/time> \n<span itemprop=\"description\" content=\"\" ><\/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<\/ul><b>Pour la p\u00e2te \u00e0 choux:<\/b><ul>\n<li itemprop=\"recipeIngredient\">250 ml d&rsquo;eau<\/li>\n<li itemprop=\"recipeIngredient\">100 g de beurre<\/li>\n<li itemprop=\"recipeIngredient\">125 g de farine<\/li>\n<li itemprop=\"recipeIngredient\">4\u00a0ou 5\u00a0\u0153ufs<\/li>\n<li itemprop=\"recipeIngredient\">1 citron<\/li>\n<li itemprop=\"recipeIngredient\">1 cuill\u00e8re \u00e0 caf\u00e9 de sucre semoule<\/li>\n<li itemprop=\"recipeIngredient\">1 pinc\u00e9e de sel<\/li>\n<li itemprop=\"recipeIngredient\">Huile de tournesol pour la friture<\/li>\n<li itemprop=\"recipeIngredient\"><a title=\"Comment preparer la cr\u00e8me Chantilly\" href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/11\/creme-chantilly.html\">Cr\u00e8me chantilly<\/a><\/li>\n<li itemprop=\"recipeIngredient\"><a title=\"Recette de cr\u00e8me p\u00e2tissi\u00e8re\" href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/06\/creme-patissiere.html\">Cr\u00e8me p\u00e2tissi\u00e8re<\/a>\u00a0(la moiti\u00e9 de la recette)<\/li>\n<li itemprop=\"recipeIngredient\"><a title=\"Recette de cr\u00e8me p\u00e2tissi\u00e8re au chocolat\" href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/11\/creme-patissiere-au-chocolat.html\">Cr\u00e8me au chocolat<\/a> (la moiti\u00e9 de la recette)<\/li>\n<li itemprop=\"recipeIngredient\">Sucre glace pour saupoudrer<\/li>\n<li itemprop=\"recipeIngredient\">Sucre semoule\u00a0avec de la cannelle pour saupoudrer<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<\/p>\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Lavez le citron et r\u00e2pez le zeste sans prendre la partie blanche.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une casserole \u00e0 feu moyen, faire chauffer l&rsquo;eau avec le beurre coup\u00e9 en morceaux, le sucre, le sel et le zeste de citron.<\/li>\n<li itemprop=\"recipeInstructions\">Pendant ce temps, tamiser la farine.<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque le beurre a fondu, augmenter\u00a0le feu.<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque l&rsquo;eau bout, retirer la casserole du feu, ajouter la farine en une seule fois et bien m\u00e9langer avec une cuill\u00e8re en bois jusqu&rsquo;\u00e0 \u00a0obtenir une p\u00e2te homog\u00e8ne.<\/li>\n<li itemprop=\"recipeInstructions\">Remettre\u00a0la p\u00e2te \u00e0 feu moyen et faire chauffer encore 1\u00a0ou 2\u00a0minutes jusqu&rsquo;\u00e0 ce qu&rsquo;elle se d\u00e9colle de la\u00a0parois de la casserole.<\/li>\n<li itemprop=\"recipeInstructions\">Transf\u00e9rer la p\u00e2te dans un grand bol et laisser refroidir\u00a0jusqu&rsquo;\u00e0 ce qu&rsquo;elle soit ti\u00e8de.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter les \u0153ufs un\u00a0par un, en remuant vigoureusement pour les int\u00e9grer. Bien insister jusqu&rsquo;\u00e0 l&rsquo;obtention d&rsquo;un m\u00e9lange homog\u00e8ne. Ajouter l\u2019\u0153uf suivant quand\u00a0le pr\u00e9c\u00e9dent est\u00a0compl\u00e8tement int\u00e9gr\u00e9.<\/li>\n<li itemprop=\"recipeInstructions\">La p\u00e2te doit \u00eatre comme une b\u00e9chamel \u00e9paisse,\u00a0ni trop liquide ni trop dure. Le cinqui\u00e8me \u0153uf (ou la moiti\u00e9) est optionnel, en fonction de la consistance.<\/li>\n<li itemprop=\"recipeInstructions\">Faire chauffer une grande quantit\u00e9\u00a0d&rsquo;huile dans une po\u00eale\u00a0\u00e0 fond \u00e9pais.<\/li>\n<li itemprop=\"recipeInstructions\">Quand l&rsquo;huile est chaude, mouiller deux cuill\u00e8res \u00e0 caf\u00e9 dans l&rsquo;huile, prendre une cuill\u00e8re \u00e0 caf\u00e9 de p\u00e2te et pousser avec l&rsquo;autre cuill\u00e8re dans l&rsquo;huile.<\/li>\n<li itemprop=\"recipeInstructions\">Faire dorer\u00a0les bu\u00f1uelos. Ils vont se retourner tout seuls.\u00a0Contr\u00f4ler qu&rsquo;ils soient dor\u00e9s selon\u00a0votre go\u00fbt. Laisser \u00e9goutter sur du papier absorbant.<\/li>\n<li itemprop=\"recipeInstructions\">R\u00e9p\u00e9ter l\u2019op\u00e9ration jusqu&rsquo;\u00e0 la fin de la p\u00e2te. Ne pas en faire trop frire en\u00a0m\u00eame temps.<\/li>\n<li itemprop=\"recipeInstructions\">Une fois\u00a0ti\u00e8des, faire une incision et fourrer\u00a0de\u00a0cr\u00e8me, de chocolat ou de chantilly \u00e0 l&rsquo;aide d&rsquo;une poche \u00e0 douille avec une douille\u00a0fine.<\/li>\n<li itemprop=\"recipeInstructions\">C&rsquo;est pr\u00eat. Servir saupoudr\u00e9s de sucre glace ou enrob\u00e9s\u00a0de sucre semoule m\u00e9lang\u00e9 avec de la cannelle. Bon app\u00e9tit!<\/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>\n<div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\">\n<ul>\n<li>Les bu\u00f1uelos \u00ab\u00a0au\u00a0vent\u00a0\u00bb peuvent se manger garnis de votre cr\u00e8me pr\u00e9f\u00e9r\u00e9e\u00a0ou m\u00eame vides, saupoudr\u00e9s de sucre ils sont \u00e9galement bons.<\/li>\n<li>Vous pouvez consulter\u00a0une recette\u00a0pour\u00a0pr\u00e9parer la <a title=\"Recette de cr\u00e8me p\u00e2tissi\u00e8re\" href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/06\/creme-patissiere.html\">cr\u00e8me p\u00e2tissi\u00e8re<\/a>, la <a title=\"Recette de cr\u00e8me p\u00e2tissi\u00e8re au chocolat\" href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/11\/creme-patissiere-au-chocolat.html\">cr\u00e8me au\u00a0chocolat<\/a> et la <a title=\"Comment preparer la cr\u00e8me Chantilly\" href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/11\/creme-chantilly.html\">cr\u00e8me chantilly<\/a>\u00a0en suivant les liens respectifs.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":3661,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_metadesc":"","footnotes":""},"categories":[848,20],"tags":[863,912,390,491,1039],"class_list":["post-3660","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-recette","tag-chocolat","tag-chantilly","tag-creme-patissiere","tag-bunuelos","tag-toussaint"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de bu\u00f1uelos au vent (beignets fourr\u00e9s \u00e0 la cr\u00e8me)<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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