{"id":24056,"date":"2024-11-22T09:31:45","date_gmt":"2024-11-22T08:31:45","guid":{"rendered":"https:\/\/magazine.palazzetti.it\/millefoglie-con-namelaka-al-cioccolato-bianco-e-frutti-di-bosco\/"},"modified":"2025-07-25T09:20:32","modified_gmt":"2025-07-25T07:20:32","slug":"millefeuille-avec-de-la-namelaka-au-chocolat-blanc-et-des-fruits-des-bois","status":"publish","type":"post","link":"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/millefeuille-avec-de-la-namelaka-au-chocolat-blanc-et-des-fruits-des-bois\/","title":{"rendered":"Millefeuille avec de la namelaka au chocolat blanc et des fruits des bois"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">La <strong>namelaka<\/strong> est une <strong>cr\u00e8me sans \u0153ufs<\/strong> d\u2019origine japonaise, c\u00e9l\u00e8bre pour sa consistance velout\u00e9e, mousseuse et moelleuse. Id\u00e9ale pour garnir et farcir des g\u00e2teaux et des desserts, cette pr\u00e9paration de p\u00e2tisserie allie une texture lisse et une saveur d\u00e9licate et succulente.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Parfaite en toutes circonstances, la <strong>namelaka au chocolat blanc<\/strong> sublime un <strong>millefeuille<\/strong> classique entre ses couches de myrtilles, framboises et sucre glace. Un dessert facile, spectaculaire et super gourmand \u00e0 proposer en toute occasion&#8230; M\u00eame durant les prochaines <strong>f\u00eates de No\u00ebl<\/strong> ! Pr\u00e9parons-le ensemble.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"682\" height=\"1024\" data-src=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_top-view-682x1024.jpg\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" alt=\"\" class=\"wp-image-23952 lazyload\"\/><noscript><img data-recalc-dims=\"1\" loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"682\" height=\"1024\" src=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_top-view.jpg?resize=682%2C1024&#038;ssl=1\" alt=\"\" class=\"wp-image-23952\" srcset=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_top-view-scaled.jpg?resize=682%2C1024&amp;ssl=1 682w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_top-view-scaled.jpg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_top-view-scaled.jpg?resize=768%2C1152&amp;ssl=1 768w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_top-view-scaled.jpg?resize=1024%2C1536&amp;ssl=1 1024w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_top-view-scaled.jpg?resize=33%2C50&amp;ssl=1 33w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_top-view-scaled.jpg?resize=500%2C750&amp;ssl=1 500w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_top-view-scaled.jpg?resize=667%2C1000&amp;ssl=1 667w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_top-view-scaled.jpg?resize=833%2C1250&amp;ssl=1 833w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_top-view-scaled.jpg?w=800&amp;ssl=1 800w\" sizes=\"auto, (max-width: 682px) 100vw, 682px\" \/><\/noscript><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Millefeuille avec de la namelaka au chocolat blanc et des fruits des bois &#8211; la recette pour un dessert gourmand<\/h2>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<p class=\"wp-block-paragraph\"><em>Difficult\u00e9 : facile<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Pr\u00e9paration : 30 minutes + repos<\/em><em><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Cuisson : 15 minutes<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Doses : 4 personnes <\/em><\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">INGR\u00c9DIENTS<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>150 g de chocolat blanc<\/li>\n\n\n\n<li>2 g de colle de poisson<\/li>\n\n\n\n<li>100 ml de lait entier<\/li>\n\n\n\n<li>200 ml de cr\u00e8me fra\u00eeche<\/li>\n\n\n\n<li>Une p\u00e2te feuillet\u00e9e pr\u00e9par\u00e9e<\/li>\n\n\n\n<li>Des fruits des bois<\/li>\n\n\n\n<li>Du sucre glace<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">PR\u00c9PARATION<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Dans une grande casserole, faites chauffer de l\u2019eau pratiquement jusqu\u2019\u00e0 \u00e9bullition. Retirez-la du feu.<\/li>\n\n\n\n<li>Coupez le chocolat blanc en petits morceaux que vous ferez fondre au bain marie dans un po\u00ealon rempli d\u2019eau chaude. M\u00e9langez jusqu\u2019\u00e0 ce que le chocolat soit fondu.<\/li>\n\n\n\n<li>Chauffez le lait et dissolvez-y la g\u00e9latine (apr\u00e8s l\u2019avoir ramollie dans de l\u2019eau froide puis essor\u00e9e).<\/li>\n\n\n\n<li>Ajoutez peu \u00e0 peu le lait au chocolat blanc fondu, en attendant \u00e0 chaque fois qu\u2019il soit absorb\u00e9. Vous obtiendrez un m\u00e9lange parfaitement fluide.<\/li>\n\n\n\n<li>Ajoutez \u00e0 pr\u00e9sent la cr\u00e8me fra\u00eeche, en l&rsquo;incorporant \u00e0 la louche ou, quelques instants, au mixeur plongeant.<\/li>\n\n\n\n<li>Couvrez d\u2019une pellicule et mettez au r\u00e9frig\u00e9rateur durant au moins deux heures.<\/li>\n\n\n\n<li>Entre-temps pr\u00e9parez la p\u00e2te feuillet\u00e9e. Couvrez la p\u00e2te de votre moule favori. Nous avons utilis\u00e9 un moule en forme d\u2019\u00e9toile. Transf\u00e9rez-la peu \u00e0 peu sur la plaque fonc\u00e9e de papier sulfuris\u00e9 et saupoudr\u00e9e de sucre glace.<\/li>\n\n\n\n<li>Piquez la p\u00e2te feuillet\u00e9e \u00e0 la fourchette et saupoudrez la surface de sucre glace. Faites de m\u00eame avec les restes de p\u00e2te feuillet\u00e9e. Vous pourrez vous en servir pour la d\u00e9coration. Mettez au four \u00e0 180\u00b0C pendant une quinzaine de minutes, jusqu\u2019\u00e0 ce qu\u2019elle soit dor\u00e9e.<\/li>\n\n\n\n<li>Sortez-la du four et laissez-la refroidir sur une grille.<\/li>\n\n\n\n<li>Lorsque le temps de repos de la cr\u00e8me est \u00e9coul\u00e9, sortez-la du r\u00e9frig\u00e9rateur et montez-la au fouet pour obtenir une consistance mousseuse. Versez-la dans une poche \u00e0 douille avec un embout lisse.<\/li>\n\n\n\n<li>Dressez le millefeuille en alternant les couches de p\u00e2te et la namelaka pour terminer par les fruits des bois.<\/li>\n\n\n\n<li>Saupoudr\u00e9 une derni\u00e8re fois de sucre glace, le millefeuille avec de la namelaka au chocolat blanc et aux fruits des bois est pr\u00eat \u00e0 \u00eatre servi et \u00e0 r\u00e9galer les palais les plus exigeants. Bon app\u00e9tit !<\/li>\n<\/ol>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"682\" height=\"1024\" data-src=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_3.4-682x1024.jpg\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" alt=\"\" class=\"wp-image-23944 lazyload\"\/><noscript><img data-recalc-dims=\"1\" loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"682\" height=\"1024\" src=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_3.4.jpg?resize=682%2C1024&#038;ssl=1\" alt=\"\" class=\"wp-image-23944\" srcset=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_3.4-scaled.jpg?resize=682%2C1024&amp;ssl=1 682w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_3.4-scaled.jpg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_3.4-scaled.jpg?resize=768%2C1152&amp;ssl=1 768w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_3.4-scaled.jpg?resize=1024%2C1536&amp;ssl=1 1024w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_3.4-scaled.jpg?resize=33%2C50&amp;ssl=1 33w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_3.4-scaled.jpg?resize=500%2C750&amp;ssl=1 500w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_3.4-scaled.jpg?resize=667%2C1000&amp;ssl=1 667w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_3.4-scaled.jpg?resize=833%2C1250&amp;ssl=1 833w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2024\/11\/LR_Millefoglie-namelaka-e-frutti-di-bosco_3.4-scaled.jpg?w=800&amp;ssl=1 800w\" sizes=\"auto, (max-width: 682px) 100vw, 682px\" \/><\/noscript><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>La namelaka est une cr\u00e8me sans \u0153ufs d\u2019origine japonaise, c\u00e9l\u00e8bre pour sa consistance velout\u00e9e, mousseuse et moelleuse. Id\u00e9ale pour garnir et farcir des g\u00e2teaux et des desserts, cette pr\u00e9paration de p\u00e2tisserie allie une texture lisse et une saveur d\u00e9licate et succulente. Parfaite en toutes circonstances, la namelaka au chocolat blanc sublime un millefeuille classique entre [&hellip;]<\/p>\n","protected":false},"author":13,"featured_media":23950,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[138],"tags":[966,991,1368,1455],"tmauthors":[],"class_list":["post-24056","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cuisine","tag-chocolat","tag-dessert-fr-2","tag-desserts","tag-noel"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Millefeuille avec de la namelaka au chocolat blanc et des fruits des bois - Palazzetti Magazine<\/title>\n<meta name=\"description\" content=\"Millefeuille avec de la namelaka au chocolat blanc est un dessert spectaculaire et gourmand \u00e0 proposer en toute occasion.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/millefeuille-avec-de-la-namelaka-au-chocolat-blanc-et-des-fruits-des-bois\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Millefeuille avec de la namelaka au chocolat blanc et des fruits des bois - 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