{"id":89,"date":"2019-01-16T11:37:36","date_gmt":"2019-01-05T07:46:05","guid":{"rendered":"http:\/\/rimbaud.net\/?p=89"},"modified":"2019-01-15T15:47:00","modified_gmt":"2019-01-15T14:47:00","slug":"gateau-aux-pommes","status":"publish","type":"post","link":"https:\/\/rimbaud.net\/?p=89","title":{"rendered":"G\u00e2teau aux pommes"},"content":{"rendered":"\n<p style=\"background-color:#9ff781\" class=\"has-background\"><em>&#8230; qui d\u00e9chire !<\/em><\/p>\n\n\n\n<p class=\"has-background has-cyan-bluish-gray-background-color\"><strong>Ingr\u00e9dients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>300g de farine<\/li><li>250g  de sucre<br><\/li><li>4 gros oeufs<\/li><li>200g de beurre<\/li><li>2 sachets de sucre vanill\u00e9<\/li><li>1 sachet de levure<\/li><li>5 \u00e0 6 pommes<\/li><li>5cl de lait<\/li><\/ul>\n\n\n\n<p class=\"has-background has-cyan-bluish-gray-background-color\"><strong>Pr\u00e9paration<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>M\u00e9langer farine, \u0153ufs, sucres, beurre, levure et lait jusqu&rsquo;\u00e0 obtention d&rsquo;une p\u00e2te homog\u00e8ne et tr\u00e8s \u00e9paisse<\/li><li>Beurrer et fariner le moule<\/li><li>Mettre une fine couche de p\u00e2te au fond<\/li><li>Mettre les pommes coup\u00e9es en quartiers fins<\/li><li>Couvrir de p\u00e2te<\/li><li>Cuire \u00e0 180\u00b0C pendant 45 minutes<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>&#8230; qui d\u00e9chire ! Ingr\u00e9dients 300g de farine 250g de sucre 4 gros oeufs 200g de beurre 2 sachets de sucre vanill\u00e9 1 sachet de levure 5 \u00e0 6 pommes 5cl de lait Pr\u00e9paration M\u00e9langer farine, \u0153ufs, sucres, beurre, levure et lait jusqu&rsquo;\u00e0 obtention d&rsquo;une p\u00e2te homog\u00e8ne et tr\u00e8s \u00e9paisse Beurrer et fariner le moule &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/rimbaud.net\/?p=89\" class=\"more-link\">Continuer la lecture<span class=\"screen-reader-text\"> de &laquo;&nbsp;G\u00e2teau aux pommes&nbsp;&raquo;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[20,14],"class_list":["post-89","post","type-post","status-publish","format-standard","hentry","category-desserts","tag-inratable","tag-moins-de-40-minutes"],"_links":{"self":[{"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/posts\/89","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rimbaud.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=89"}],"version-history":[{"count":2,"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/posts\/89\/revisions"}],"predecessor-version":[{"id":120,"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/posts\/89\/revisions\/120"}],"wp:attachment":[{"href":"https:\/\/rimbaud.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=89"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rimbaud.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=89"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rimbaud.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=89"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}