{"id":5888,"date":"2015-10-29T19:13:26","date_gmt":"2015-10-29T18:13:26","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=5888"},"modified":"2016-11-01T18:27:03","modified_gmt":"2016-11-01T17:27:03","slug":"os-de-saint","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/os-de-saint\/","title":{"rendered":"Recette d&rsquo;os de saint (huesos de santo)"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">En Espagne, c\u2019est traditionnel de manger des g\u00e2teaux \u00e0 la Toussaint. Les<\/span><b> os de saint <\/b><span style=\"font-weight: 400;\">(<\/span><b>huesos de santo<\/b><span style=\"font-weight: 400;\"> en espagnol) sont l\u2019un de ces g\u00e2teaux les plus typiques. Plus particuli\u00e8rement \u00e0 Madrid, o\u00f9 pendant ces jours les p\u00e2tissiers exposent des plateaux et des plateaux d\u2019os de saint empil\u00e9s en rang\u00e9es les uns sur les autres.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-5890\" src=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2015\/10\/os_de_saint_huesos_de_santo_1.png\" alt=\"os_de_saint_huesos_de_santo_1\" width=\"640\" height=\"427\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/os_de_saint_huesos_de_santo_1.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/os_de_saint_huesos_de_santo_1-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/os_de_saint_huesos_de_santo_1-300x200.png 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Ces g\u00e2teaux s\u2019appellent des <\/span><b>os de saint <\/b><span style=\"font-weight: 400;\">parce qu\u2019il ressemble \u00e0 un os de coup\u00e9 avec sa moelle. Mais son go\u00fbt n&rsquo;a rien \u00e0 voir avec l\u2019<\/span><b>os \u00e0 la moelle<\/b><span style=\"font-weight: 400;\">. C\u2019est sucr\u00e9. Il s\u2019agit de p\u00e2te d&rsquo;amandes fourr\u00e9e d\u2019une cr\u00e8me aux jaunes d\u2019\u0153uf.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Si vous voulez faire des <\/span><b>os de saint<\/b><span style=\"font-weight: 400;\"> chez vous, sachez que malgr\u00e9 le nombre d&rsquo;\u00e9tapes c\u2019est facile. <\/span><i><span style=\"font-weight: 400;\">Grosso modo<\/span><\/i><span style=\"font-weight: 400;\">, il faut faire les cylindres de p\u00e2te d&rsquo;amandes, la cr\u00e8me aux jaunes d\u2019oeuf et un gla\u00e7age. C\u2019est d\u00e9licieux !<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-5891\" src=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2015\/10\/os_de_saint_huesos_de_santo_2.png\" alt=\"os_de_saint_huesos_de_santo_2\" width=\"640\" height=\"427\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/os_de_saint_huesos_de_santo_2.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/os_de_saint_huesos_de_santo_2-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/os_de_saint_huesos_de_santo_2-300x200.png 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Voulez-vous savoir comment \u00e9laborer les <strong>os de saint<\/strong> ? Voici la recette. Allez, op ! C\u2019est parti !<\/span><\/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\/2015\/10\/os_de_saint_huesos_de_santo.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/os_de_saint_huesos_de_santo.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/os_de_saint_huesos_de_santo-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/os_de_saint_huesos_de_santo-300x200.png 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\/2015\/10\/os_de_saint_huesos_de_santo.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/os-de-saint\/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 d&rsquo;os de saint (huesos de santo)<\/h2>\n<span id=\"post-ratings-5888\" class=\"post-ratings\" data-nonce=\"c3b5c15f43\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_5888_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(5888, 1, '1 Star');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5888_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(5888, 2, '2 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5888_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(5888, 3, '3 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5888_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(5888, 4, '4 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5888_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(5888, 5, '5 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 5,00 \/ 5. Votes: 2<\/div><\/span><span id=\"post-ratings-5888-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\">6-8<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=P2H>2 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=\"Comment faire les os de saint (huesos de santo), des g\u00e2teaux de la Toussaint typiques en Espagne. De la p\u00e2te d'amande fourr\u00e9e d'une cr\u00e8me aux jaunes d'oeufs\" ><\/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\"><b>Pour la p\u00e2te d&rsquo;amande <\/b><span style=\"font-weight: 400;\">(*) <\/span><b>:<\/b><\/li>\n<li itemprop=\"recipeIngredient\"><span style=\"font-weight: 400;\">100 g d&rsquo;amandes crues \u00e9mond\u00e9es <\/span><\/li>\n<li itemprop=\"recipeIngredient\"><span style=\"font-weight: 400;\">80 g de sucre semoule<\/span><\/li>\n<li itemprop=\"recipeIngredient\"><span style=\"font-weight: 400;\">40 ml d&rsquo;eau<\/span><\/li>\n<li itemprop=\"recipeIngredient\"><span style=\"font-weight: 400;\">Sucre glace pour saupoudrer<\/span><\/li>\n<li itemprop=\"recipeIngredient\"><b>Pour la cr\u00e8me aux jaunes d\u2019oeufs :<\/b><\/li>\n<li itemprop=\"recipeIngredient\"><span style=\"font-weight: 400;\">4 gros jaunes d&rsquo;oeufs<\/span><\/li>\n<li itemprop=\"recipeIngredient\"><span style=\"font-weight: 400;\">100 g de sucre semoule<\/span><\/li>\n<li itemprop=\"recipeIngredient\"><span style=\"font-weight: 400;\">50 ml d&rsquo;eau<\/span><\/li>\n<li itemprop=\"recipeIngredient\"><b>Pour le gla\u00e7age:<\/b><\/li>\n<li itemprop=\"recipeIngredient\"><span style=\"font-weight: 400;\">100 g de sucre glace<\/span><\/li>\n<li itemprop=\"recipeIngredient\"><span style=\"font-weight: 400;\">30 ml d&rsquo;eau<\/span><\/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\"><b>Pr\u00e9parer la p\u00e2te d&rsquo;amande (*) <\/b><span style=\"font-weight: 400;\">:<\/span>\n<ol>\n<li itemprop=\"recipeInstructions\"><span style=\"font-weight: 400;\">Faire un sirop. Dans une casserole, verser les 40 ml d&rsquo;eau et dissoudre les 80 g de sucre semoule.<\/span><\/li>\n<li itemprop=\"recipeInstructions\"><span style=\"font-weight: 400;\">Faire chauffer \u00e0 feu moyen jusqu&rsquo;\u00e0 ce que l\u2019eau commence \u00a0\u00e0 bouillir. \u00a0Retirer du feu et remuer pour que le sirop soit bien transparent. Laisser reposer quelques minutes.<\/span><\/li>\n<li itemprop=\"recipeInstructions\"><span style=\"font-weight: 400;\">D&rsquo;autre part, placer les amandes dans le bol d\u2019un hachoir \u00e0 lames ou d\u2019un robot culinaire et mixer jusqu&rsquo;\u00e0 obtenir de la poudre d\u2019amandes.<\/span><\/li>\n<li itemprop=\"recipeInstructions\"><span style=\"font-weight: 400;\">Passer la poudre d&rsquo;amandes dans un bol et ajouter graduellement le sirop. P\u00e9trir jusqu&rsquo;\u00e0 obtenir une consistance lisse, mais encore un peu collante. Peut-\u00eatre, on n\u2019aura pas besoin de tout le sirop.<\/span><\/li>\n<li itemprop=\"recipeInstructions\"><span style=\"font-weight: 400;\">Envelopper la p\u00e2te d&rsquo;amandes avec du film plastique et laisser reposer au r\u00e9frig\u00e9rateur pendant au moins 1 heure.<\/span><\/li>\n<\/ol>\n<\/li>\n<li itemprop=\"recipeInstructions\"><b>Former les os de p\u00e2te d\u2019amandes :<\/b>\n<ol>\n<li itemprop=\"recipeInstructions\"><span style=\"font-weight: 400;\">Sur une surface pr\u00e9alablement saupoudr\u00e9e de sucre glace, \u00e9taler la p\u00e2te d\u2019amandes avec un rouleau \u00e0 p\u00e2tisserie jusqu&rsquo;\u00e0 ce qu&rsquo;elle fasse 3 mm d&rsquo;\u00e9paisseur environ.<\/span><\/li>\n<li itemprop=\"recipeInstructions\"><span style=\"font-weight: 400;\">D\u00e9couper un carr\u00e9 de 20 x 20 cm et enlever l&rsquo;exc\u00e9dent.<\/span><\/li>\n<li itemprop=\"recipeInstructions\"><span style=\"font-weight: 400;\">Avec une brochette, faire des sillons sur la p\u00e2te d\u2019amandes appuyant l\u00e9g\u00e8rement. Les espacer d\u2019au moins 1 cm.<\/span><\/li>\n<li itemprop=\"recipeInstructions\"><span style=\"font-weight: 400;\">Couper des carr\u00e9s de 5 x 5 cm.<\/span><\/li>\n<li itemprop=\"recipeInstructions\"><span style=\"font-weight: 400;\">Un par un, prendre chaque petit carr\u00e9 et saupoudrer de sucre glace la partie non ray\u00e9e. \u00c0 l&rsquo;aide du manche d\u2019une cuill\u00e8re en bois, par exemple, former un cylindre avec la p\u00e2te d&rsquo;amande, mouiller les bords et appuyer pour les coller le cylindre. Retirer d\u00e9licatement le manche de la cuill\u00e8re et laisser s\u00e9cher \u00e0 plat.<\/span><\/li>\n<\/ol>\n<\/li>\n<li itemprop=\"recipeInstructions\"><b>Pr\u00e9parer la cr\u00e8me aux jaunes d\u2019oeuf :<\/b>\n<ol>\n<li itemprop=\"recipeInstructions\"><span style=\"font-weight: 400;\">Faire \u00e0 nouveau un sirop avec 100 g de sucre et 50 ml d&rsquo;eau. <\/span><\/li>\n<li itemprop=\"recipeInstructions\"><span style=\"font-weight: 400;\">Porter \u00e0 \u00e9bullition l&rsquo;eau et le sucre dans une casserole. \u00c9teignez le feu quand elle commence \u00e0 bouillir. Retirer et laisser refroidir.<\/span><\/li>\n<li itemprop=\"recipeInstructions\"><span style=\"font-weight: 400;\">S\u00e9parer les jaunes d&rsquo;\u0153ufs.<\/span><\/li>\n<li itemprop=\"recipeInstructions\"><span style=\"font-weight: 400;\">Dans un bol, battre les jaunes d&rsquo;oeufs et ajouter graduellement le sirop sans cesser de remuer pour ne pas cailler les jaunes.<\/span><\/li>\n<li itemprop=\"recipeInstructions\"><span style=\"font-weight: 400;\">Verser les jaunes dans la casserole et faire cuire au bain-marie pendant 15 \u00e0 20 minutes, en remuant constamment, jusqu&rsquo;\u00e0 obtenir une cr\u00e8me \u00e9paisse. (*)<\/span><\/li>\n<li itemprop=\"recipeInstructions\"><span style=\"font-weight: 400;\">Transf\u00e9rer dans un bol et laisser refroidir.<\/span><\/li>\n<\/ol>\n<\/li>\n<li itemprop=\"recipeInstructions\"><b>Fourrer et glacer :<\/b>\n<ol>\n<li itemprop=\"recipeInstructions\"><span style=\"font-weight: 400;\">Dans un bol, pr\u00e9parer le gla\u00e7age en m\u00e9langeant les 100 g de sucre glace avec 30 ml d\u2019eau.<\/span><\/li>\n<li itemprop=\"recipeInstructions\"><span style=\"font-weight: 400;\">Mettre la cr\u00e8me aux jaunes d\u2019oeuf dans une poche \u00e0 douilles.<\/span><\/li>\n<li itemprop=\"recipeInstructions\"><span style=\"font-weight: 400;\">Remplir l&rsquo;int\u00e9rieur des os de p\u00e2te d\u2019amandes des deux c\u00f4t\u00e9s.<\/span><\/li>\n<li itemprop=\"recipeInstructions\"><span style=\"font-weight: 400;\">Recouvrir avec le gla\u00e7age et laisser s\u00e9cher sur une grille.<\/span><\/li>\n<li itemprop=\"recipeInstructions\"><span style=\"font-weight: 400;\">Et voil\u00e0, c\u2019est pr\u00eat ! Bonne d\u00e9gustation !<\/span><\/li>\n<\/ol>\n<\/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><span style=\"font-weight: 400;\">(*) Vous pouvez utiliser de la p\u00e2te d\u2019amandes d\u00e9j\u00e0 conditionn\u00e9e pour faire les <\/span><b>os de saint<\/b><span style=\"font-weight: 400;\">.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">(**) Pour le bain-marie, faire chauffer de l\u2019eau dans une casserole plus grande. Placer la casserole avec la cr\u00e8me \u00e0 l\u2019int\u00e9rieur. L\u2019eau ne doit pas toucher la casserole, mais presque et elle doit \u00eatre tr\u00e8s chaude, presque au point d\u2019\u00e9bullition.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Au lieu d&rsquo;une poche \u00e0 douilles, vous pouvez utiliser un sac cong\u00e9lation et couper un coin.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Pour pr\u00e9server les <\/span><b>os de saint<\/b><span style=\"font-weight: 400;\">, les garder dans un r\u00e9cipient herm\u00e9tique ou une bo\u00eete m\u00e9tallique.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">On trouve d\u2019autres parfums d\u2019os de saint, comme \u00e0 la cr\u00e8me p\u00e2tissi\u00e8re, au chocolat, au caf\u00e9&#8230;<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Pour plus des g\u00e2teaux de la Toussaint, typiques en Espagne, consultez les recettes des \u201c<\/span><b><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/11\/bunuelos-de-vent-beignets-garnies-de-creme.html\">pets de nonne<\/a>\u00ab\u00a0<\/b><span style=\"font-weight: 400;\"> et les <\/span><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/10\/panellets.html\"><b><i>panellets <\/i><\/b><b>aux pignons<\/b><\/a><span style=\"font-weight: 400;\">, ou<\/span><b> <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/10\/panellets-aux-amandes.html\">aux amandes<\/a><\/b><span style=\"font-weight: 400;\">.<\/span><\/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":"<p>Comment faire les os de saint (huesos de santo), des g\u00e2teaux de la Toussaint typiques en Espagne. De la p\u00e2te d&rsquo;amande fourr\u00e9e d&rsquo;une cr\u00e8me aux jaunes d&rsquo;oeufs<\/p>\n","protected":false},"author":1,"featured_media":5889,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"os de saint","_yoast_wpseo_metadesc":"Comment faire les os de saint (huesos de santo), des g\u00e2teaux de la Toussaint typiques en Espagne. De la p\u00e2te d'amande fourr\u00e9e d'une cr\u00e8me aux jaunes d'oeufs","footnotes":""},"categories":[848,20],"tags":[831,489,1020,1039],"class_list":["post-5888","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-recette","tag-amandes","tag-pate-damandes","tag-oeufs","tag-toussaint"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette d&#039;os de saint (huesos de santo)<\/title>\n<meta name=\"description\" content=\"Comment faire les os de saint (huesos de santo), des g\u00e2teaux de la Toussaint typiques en Espagne. 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