{"id":6998,"date":"2016-12-19T18:12:08","date_gmt":"2016-12-19T17:12:08","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=6998"},"modified":"2022-03-10T12:31:23","modified_gmt":"2022-03-10T11:31:23","slug":"nevaditos","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/nevaditos\/","title":{"rendered":"Recette de \u00ab nevaditos \u00bb. G\u00e2teaux de No\u00ebl espagnols"},"content":{"rendered":"<p>Chaque jour, on sent No\u00ebl de plus en plus proche, n\u2019est-ce pas\u00a0? Et qui dit No\u00ebl dit nourriture et qui dit nourriture dit g\u00e2teaux. En Espagne, mon pays, il y a pas mal des petits g\u00e2teaux que l\u2019on fait habituellement pour No\u00ebl. L\u2019un d&rsquo;eux est les \u00ab\u00a0<strong>nevaditos<\/strong>\u00a0\u00bb. Son nom veut dire \u00ab\u00a0des petits enneig\u00e9s\u00a0\u00bb vu qu\u2019ils ont tout recouvert de neige.<\/p>\n<p>Pr\u00e9parer des \u00ab\u00a0<strong>nevaditos<\/strong>\u00a0\u00bb maison est assez facile. Tr\u00e8s peu d\u2019ingr\u00e9dients sont n\u00e9cessaires. C\u2019est une sorte de p\u00e2te bris\u00e9e sucr\u00e9e que l\u2019on pr\u00e9pare avec de la farine, du saindoux, du vin et enfin, beaucoup de sucre glace. Surtout du sucre glace, pour nous rappeler la neige de No\u00ebl. C\u2019est pour \u00e7a qu\u2019on les appelle \u00ab\u00a0<strong>nevaditos<\/strong>\u00a0\u00bb\u00a0! \u00c7a se garde bien, mais ils disparaissent g\u00e9n\u00e9ralement plus vite qu\u2019on le voudrait.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6999\" src=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2016\/12\/nevaditos_1.jpg\" alt=\"Nevaditos\" width=\"640\" height=\"427\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/12\/nevaditos_1.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/12\/nevaditos_1-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/12\/nevaditos_1-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>Voulez-vous savoir comment pr\u00e9parer les \u00ab\u00a0<strong>nevaditos<\/strong>\u00a0\u00bb\u00a0? Voici la recette\u00a0:<\/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\/2016\/12\/nevaditos.jpg\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Nevaditos\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/12\/nevaditos.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/12\/nevaditos-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/12\/nevaditos-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\/2016\/12\/nevaditos.jpg\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/nevaditos\/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 \u00ab nevaditos \u00bb. G\u00e2teaux de No\u00ebl espagnols<\/h2>\n<span id=\"post-ratings-6998\" class=\"post-ratings\" data-nonce=\"744f578c80\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_6998_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(6998, 1, '1 Star');\" onmouseout=\"ratings_off(3.9, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6998_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(6998, 2, '2 Stars');\" onmouseout=\"ratings_off(3.9, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6998_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(6998, 3, '3 Stars');\" onmouseout=\"ratings_off(3.9, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6998_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(6998, 4, '4 Stars');\" onmouseout=\"ratings_off(3.9, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6998_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(6998, 5, '5 Stars');\" onmouseout=\"ratings_off(3.9, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 3,88 \/ 5. Votes: 17<\/div><\/span><span id=\"post-ratings-6998-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=PT45M>45 m + repos<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2022-03-10\"><\/time> \n<span itemprop=\"description\" content=\"Comment pr\u00e9parer les \u00ab nevaditos \u00bb. Recette facile. Des g\u00e2teaux typiques de No\u00ebl en Espgane. Son nom veut dire \u00ab des petits enneig\u00e9s \u00bb. C'est un r\u00e9gal !\" ><\/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\">225\u00a0g de farine<\/li>\n<li itemprop=\"recipeIngredient\">100\u00a0g de saindoux (\u00e0 temp\u00e9rature ambiante)<\/li>\n<li itemprop=\"recipeIngredient\">60\u00a0ml de vin blanc<\/li>\n<li itemprop=\"recipeIngredient\">1 cuiller\u00e9e \u00e0 soupe de sucre (facultatif)<\/li>\n<li itemprop=\"recipeIngredient\">1 pinc\u00e9e de sel<\/li>\n<li itemprop=\"recipeIngredient\">Du sucre glace \u00ab\u00a0pour un r\u00e9giment\u00a0\u00bb<\/li>\n<\/ul><b>Mat\u00e9riel\u00a0:<\/b><ul>\n<li itemprop=\"recipeIngredient\">1 saladier ou cul de poule<\/li>\n<li itemprop=\"recipeIngredient\">1 cuill\u00e8re en bois<\/li>\n<li itemprop=\"recipeIngredient\">1 emporte-pi\u00e8ce de 6\u00a0cm de diam\u00e8tre (ou un verre haut)<\/li>\n<li itemprop=\"recipeIngredient\">1 plateau<\/li>\n<li itemprop=\"recipeIngredient\">Du film plastique<\/li>\n<li itemprop=\"recipeIngredient\">Du papier de cuisson<\/li>\n<li itemprop=\"recipeIngredient\">1 spatule<\/li>\n<li itemprop=\"recipeIngredient\">1 grille \u00e0 p\u00e2tisserie pour les laisser refroidir<\/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\">Dans un saladier ou cul de poule, m\u00e9langer le saindoux avec le vin blanc jusqu&rsquo;\u00e0 ce qu&rsquo;il soit bien int\u00e9gr\u00e9.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter une pinc\u00e9e de sel et \u00e9ventuellement la cuiller\u00e9e \u00e0 soupe de sucre.<\/li>\n<li itemprop=\"recipeInstructions\">Incorporer progressivement la farine en utilisant une cuill\u00e8re en bois. Lorsque la p\u00e2te est assez ferme, p\u00e9trir avec les mains jusqu&rsquo;\u00e0 ce que tous les ingr\u00e9dients soient bien m\u00e9lang\u00e9s. D\u00e8s que l\u2019on obtient une p\u00e2te lisse, c\u2019est le moment d&rsquo;arr\u00eater pour qu\u2019elle garde une texture bris\u00e9e.<\/li>\n<li itemprop=\"recipeInstructions\">Former une boule avec la p\u00e2te et l\u2019envelopper de film plastique. Laisser reposer au r\u00e9frig\u00e9rateur au moins 2 heures.<\/li>\n<li itemprop=\"recipeInstructions\">Ensuite, pr\u00e9chauffer le four \u00e0 180\u00a0\u00b0C.<\/li>\n<li itemprop=\"recipeInstructions\">Placez une feuille de papier sulfuris\u00e9 sur la plaque de cuisson.<\/li>\n<li itemprop=\"recipeInstructions\">Saupoudrer d\u2019un peu de farine le plan de travail.<\/li>\n<li itemprop=\"recipeInstructions\">Sortir la p\u00e2te du r\u00e9frig\u00e9rateur et retirer le film plastique.<\/li>\n<li itemprop=\"recipeInstructions\">Placer la p\u00e2te sur le plan de travail et l&rsquo;\u00e9taler avec un rouleau \u00e0 p\u00e2tisserie jusqu&rsquo;\u00e0 ce qu&rsquo;elle ait une \u00e9paisseur de 1\u00a0cm.<\/li>\n<li itemprop=\"recipeInstructions\">Disposer une feuille de papier sulfuris\u00e9 sur la plaque du four.<\/li>\n<li itemprop=\"recipeInstructions\">Couper la p\u00e2te avec un emporte-pi\u00e8ce de 6\u00a0cm de diam\u00e8tre ou un verre \u00e0 l\u2019envers.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c0 l\u2019aide d\u2019une spatule, placer les g\u00e2teaux sur la plaque du four. Vous pouvez laisser peu de distance entre eux, parce que g\u00e9n\u00e9ralement ils vont gonfler juste un peu vers le haut, pas sur les c\u00f4t\u00e9s.<\/li>\n<li itemprop=\"recipeInstructions\">Avec la p\u00e2te restante, faire une boule, l\u2019\u00e9taler \u00e0 nouveau et couper plus de \u00ab\u00a0<strong>nevaditos<\/strong>\u00a0\u00bb.<\/li>\n<li itemprop=\"recipeInstructions\">Apr\u00e8s avoir fini toute la p\u00e2te, enfourner les g\u00e2teaux environ 30 minutes \u00e0 mi-hauteur. Si n\u00e9cessaire, le faire en plusieurs fois.<\/li>\n<li itemprop=\"recipeInstructions\">V\u00e9rifier s&rsquo;ils sont cuits, dans ce cas les bords sont l\u00e9g\u00e8rement dor\u00e9s. Sinon, faire cuire quelques minutes de plus. Surveiller que la base ne se br\u00fble pas en les soulevant avec la spatule.<\/li>\n<li itemprop=\"recipeInstructions\">Une fois cuits, les sortir du four et \u00e0 l&rsquo;aide de la spatule les transf\u00e9rer sur une grille. Laisser reposer quelques minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Une fois qu&rsquo;ils sont presque froids, les enrober g\u00e9n\u00e9reusement de sucre glace. Laisser refroidir compl\u00e8tement.<\/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>Pour faire plus facilement les \u00ab\u00a0<strong>nevaditos<\/strong>\u00a0\u00bb, il est recommand\u00e9 que le saindoux soit \u00e0 temp\u00e9rature ambiante. Pour ce faire, le sortir hors du r\u00e9frig\u00e9rateur au moins 15 minutes avant utilisation.<\/li>\n<li>Vous pouvez remplacer la moiti\u00e9 du vin par du jus d\u2019orange (je pr\u00e9f\u00e8re les faire qu&rsquo;avec du vin).<\/li>\n<li>Ne pas exag\u00e9rer le p\u00e9trissage de la p\u00e2te. D\u00e8s qu&rsquo;elle est lisse, on arr\u00eate.<\/li>\n<li>Vous pouvez \u00e9galement ajouter le zeste d\u2019un demi-citron.<\/li>\n<li>Si vous voulez vos \u00ab\u00a0<strong>nevaditos<\/strong>\u00a0\u00bb maison acqui\u00e8rent plus de volume, ajouter la moiti\u00e9 d\u2019une cuill\u00e8re \u00e0 caf\u00e9 de levure chimique, mais \u00e0 mon avis, ce n\u2019est pas n\u00e9cessaire.<\/li>\n<li>Pour conserver longtemps ces petits g\u00e2teaux enneig\u00e9s, les garder dans une bo\u00eete m\u00e9tallique.<\/li>\n<li>Sur le blog vous trouverez plus de <strong>g\u00e2teaux de No\u00ebl<\/strong>. Essayez le <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/12\/touron-au-chocolat.html\">\u00ab touron \u00bb au chocolat, pralin\u00e9 et riz souffl\u00e9<\/a>, un classique en Espagne que les enfants attendent toute l\u2019ann\u00e9e. C\u2019est un r\u00e9gal\u00a0!<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<br \/>\nMaintenant, vous savez comment pr\u00e9parer les \u00ab\u00a0<strong>nevaditos<\/strong>\u00a0\u00bb. Je vous encourage \u00e0 les essayer et remplir votre table avec ces g\u00e2teaux de No\u00ebl. Sortis de votre propre four, c\u2019est deux fois mieux\u00a0!<br \/>\n\u00c0 bient\u00f4t pour une nouvelle recette\u00a0!\n","protected":false},"excerpt":{"rendered":"<p>Comment pr\u00e9parer les \u00ab nevaditos \u00bb. Recette facile. Des g\u00e2teaux typiques de No\u00ebl en Espgane. Son nom veut dire \u00ab des petits enneig\u00e9s \u00bb. C&rsquo;est un r\u00e9gal !<\/p>\n","protected":false},"author":1,"featured_media":7000,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"nevaditos","_yoast_wpseo_metadesc":"Comment pr\u00e9parer les \u00ab nevaditos \u00bb. Recette facile. Des g\u00e2teaux typiques de No\u00ebl en Espgane. Son nom veut dire \u00ab des petits enneig\u00e9s \u00bb. C'est un r\u00e9gal !","footnotes":""},"categories":[879,1049,848,20],"tags":[523,1102,1147],"class_list":["post-6998","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noel","category-espagnole","category-desserts","category-recette","tag-noel","tag-gateau","tag-sucre-glace"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de \u00ab nevaditos \u00bb. 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