{"id":206858,"date":"2022-06-17T07:06:00","date_gmt":"2022-06-17T09:06:00","guid":{"rendered":"https:\/\/teknomers.com\/fr\/maintenant-le-glacage-au-moka-est-a-un-nouveau-niveau-vraiment-bon\/"},"modified":"2022-06-17T07:06:01","modified_gmt":"2022-06-17T09:06:01","slug":"maintenant-le-glacage-au-moka-est-a-un-nouveau-niveau-vraiment-bon","status":"publish","type":"post","link":"https:\/\/teknomers.com\/fr\/maintenant-le-glacage-au-moka-est-a-un-nouveau-niveau-vraiment-bon\/","title":{"rendered":"Maintenant, le gla\u00e7age au moka est \u00e0 un nouveau niveau\u00a0: “Vraiment bon”"},"content":{"rendered":"


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Nous avons cr\u00e9\u00e9 des pi\u00e8ces en daim famili\u00e8res, mais avec un nouveau gla\u00e7age qui allie sucr\u00e9 et sal\u00e9.<\/p>\n

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Le gla\u00e7age chocolat-poivre facile \u00e0 r\u00e9aliser convient non seulement aux morceaux de moka mais aussi au gla\u00e7age et \u00e0 la d\u00e9coration d’autres p\u00e2tisseries, comme les cupcakes.<\/p>\n

La cerise sur le g\u00e2teau \u00e9tait source de division parmi les \u00e9diteurs d’Iltalehti.<\/p>\n

– Tr\u00e8s bien. Import\u00e9 dans la pi\u00e8ce en daim traditionnelle, a d\u00e9clar\u00e9 Taneli Toika, r\u00e9dacteur en chef d’Iltalehti.<\/p>\n

– Des pi\u00e8ces moka comme des pi\u00e8ces en daim, commente la journaliste Heidi Heikkil\u00e4.<\/p>\n

Regardez la vid\u00e9o pour conna\u00eetre les opinions de tous les journalistes d’Iltalehti qui ont particip\u00e9 au jury pour d\u00e9terminer si le salmiakki convient aux pi\u00e8ces en daim.<\/p>\n<\/div>\n


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ttn-fr-52<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Nous avons cr\u00e9\u00e9 des pi\u00e8ces en daim famili\u00e8res, mais avec un nouveau gla\u00e7age qui allie sucr\u00e9 et sal\u00e9. Le gla\u00e7age chocolat-poivre facile \u00e0 r\u00e9aliser convient non seulement aux morceaux de moka mais aussi au gla\u00e7age et \u00e0 la d\u00e9coration d’autres p\u00e2tisseries, comme les cupcakes. La cerise sur le g\u00e2teau \u00e9tait source de division parmi les […]<\/p>\n","protected":false},"author":1,"featured_media":206859,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[153,210,4226,213,40,79373,67020,50223,617,51392,2073,211,680,2749],"class_list":["post-206858","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aliments","tag-24h","tag-aliments","tag-bon","tag-cuisine","tag-est","tag-glacage","tag-journal-du-soir","tag-journaux-de-lapres-midi","tag-maintenant","tag-moka","tag-niveau","tag-nourriture-et-boisson","tag-nouveau","tag-vraiment"],"_links":{"self":[{"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/posts\/206858","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/comments?post=206858"}],"version-history":[{"count":0,"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/posts\/206858\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/media\/206859"}],"wp:attachment":[{"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/media?parent=206858"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/categories?post=206858"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/tags?post=206858"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}