{"id":4597,"date":"2019-10-24T12:55:02","date_gmt":"2019-10-24T10:55:02","guid":{"rendered":"https:\/\/magazine.palazzetti.it\/pane-alla-zucca-ricetta\/"},"modified":"2025-07-15T09:47:44","modified_gmt":"2025-07-15T07:47:44","slug":"pain-a-la-citrouille-recette","status":"publish","type":"post","link":"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/pain-a-la-citrouille-recette\/","title":{"rendered":"Pain \u00e0 la citrouille : la recette des petits pains sucr\u00e9s impr\u00e9gn\u00e9s de la saveur de l\u2019automne"},"content":{"rendered":"

Quelle est la saveur de l\u2019automne ? Je me suis pos\u00e9 la question \u00e0 la fen\u00eatre, en contemplant la lumi\u00e8re merveilleuse d’un coucher de soleil impr\u00e9gn\u00e9 de toutes les nuances de l\u2019orange.\u00a0 La r\u00e9ponse se cache dans un mot danois :\u00a0Hygge<\/strong><\/em>.<\/p>\n

Que veut-il dire\u00a0? En effet en fran\u00e7ais, il n\u2019y a pas de mot pour \u00e9voquer\u00a0\u2013<\/strong>\u00a0tel un vase de Pandore bienveillant \u2013\u00a0toutes les douceurs simples que la vie nous offre en une journ\u00e9e<\/strong>. Cela \u00e9quivaudrait \u00e0 inclure sous un seul terme tout ce qui nous permet de nous sentir bien, cajol\u00e9s et aim\u00e9s. Parce que l\u2019hygge<\/em>\u00a0est une philosophie,\u00a0un mode \u00ab\u00a0heureux\u00a0\u00bb de voir et de r\u00e9agir au quotidien<\/strong>, un v\u00e9ritable mode de vie. Elle est\u00a0hygge<\/em>,\u00a0cette sensation de bien-\u00eatre dans laquelle nous prenons plaisir \u00e0 nous r\u00e9chauffer, de retour \u00e0 la maison apr\u00e8s une journ\u00e9e de travail. Des couvertures tricot\u00e9es, des c\u00e2lins, des tisanes et la tendresse sont les corollaires d’une chemin\u00e9e cr\u00e9pitante. La lumi\u00e8re du feu qui r\u00e9chauffe d’abord l\u2019esprit puis les mains. <\/p>\n

Hygge,<\/em>c\u2019est une fa\u00e7on d\u2019\u00eatre. Cela signifie nous consacrer \u00e0 nous-m\u00eames et aux \u00eatres qui nous sont chers. C\u2019est le\u00a0petit pain \u00e0 la citrouille fait maison qui cuit lentement dans le four<\/strong>, en titillant les sens de son effluve d’automne.<\/p>\n

J\u2019ai toujours aim\u00e9 associer aux diff\u00e9rentes p\u00e9riodes de l\u2019ann\u00e9e plusieurs parfums pour pouvoir \u00e9voquer demain la saveur agr\u00e9able des moments qui appartiennent au pass\u00e9. Et la recette de ces petits pains \u00e0 la citrouille r\u00e9sume \u00e0 la perfection les fragrances de cette saison merveilleuse qui vient de commencer.<\/p>\n

Le\u00a0petit pain \u00e0 la citrouille revigore d’une seule bouch\u00e9e<\/strong>. Il parvient \u00e0 mettre un sourire sur notre visage m\u00eame au cours d\u2019une journ\u00e9e de pluie interrompue.
\nUne recette parfaite, qui rappelle le pain \u00e0 la citrouille du boulanger en dessous de chez mes grands-parents, ferm\u00e9 \u00e0 pr\u00e9sent et dont les vitrines sont rev\u00eatues de papier d\u2019emballage. Parfait comme le souvenir d’un geste d\u2019antan, lorsque ma grand-m\u00e8re me mettait 5 000 lires en main et me disait d’aller acheter le go\u00fbter chez madame Cesca. Dans la crainte qu\u2019il m\u2019arrive quelque chose durant ces quelques m\u00e8tres jusqu\u2019\u00e0 la place, elle me surveillait cach\u00e9e derri\u00e8re les bruy\u00e8res de sa terrasse.<\/p>\n

Une fois que l’on y a go\u00fbt\u00e9, se passer de ce pain \u00e0 la citrouille repr\u00e9sente un sacrifice \u00e9norme. Il renferme le\u00a0parfum des boulangeries d\u2019autrefois<\/strong>, d\u2019o\u00f9 l\u2019on sortait avec les semelles des chaussures couvertes de farine et la t\u00eate remplie de l\u2019odeur de desserts.<\/p>\n

C\u2019est pourquoi nous voulons \u00e9voquer pour vous cette\u00a0recette \u00e0 la saveur d’automne<\/strong>, aussi douce que le parfum de la citrouille qui cuit dans le four et r\u00e9chauffe la journ\u00e9e la plus grise et sombre.<\/p>\n

\"\"

Pain \u00e0 la citrouille : la recette pour le pr\u00e9parer chez vous<\/h2>\n

INGR\u00c9DIENTS (quantit\u00e9s pour une dizaine de petits pains \u00e0 la citrouille)<\/h3>\n
    \n
  • 420 g de farine de type 0<\/li>\n
  • 350 g de chair de citrouille (pr\u00e9cisons : la vari\u00e9t\u00e9 \u00e0 peau verte et \u00e0 chair jaune)<\/li>\n
  • 7 g de levure de bi\u00e8re s\u00e8che<\/li>\n
  • 120 ml de lait entier<\/li>\n
  • 60 g de beurre ramolli<\/li>\n
  • 50 g de sucre semoule<\/li>\n
  • 1 pinc\u00e9e de sel<\/li>\n
  • Les graines d’une gousse de vanille<\/li>\n
  • Le zeste d\u2019un demi-citron non trait\u00e9<\/li>\n
  • 60 g de raisins secs de Smyrne<\/li>\n
  • De la farine boulang\u00e8re<\/li>\n
  • De la confiture d’abricot<\/li>\n<\/ul>\n

    PR\u00c9PARATION<\/h3>\n
      \n
    1. \u00c9liminez les p\u00e9pins et la peau de la citrouille, puis coupez-la en petits morceaux. Disposez-les sur une plaque chemis\u00e9e de papier sulfuris\u00e9 et mettez \u00e0 cuire \u00e0 160\u00b0C pendant 20-30 minutes (piquez-les \u00e0 la fourchette. Quand la chair est tendre, retirez-les du four).<\/li>\n
    2. Mixez la chair de citrouille avec 50 ml de lait. Gardez \u00e0 part.<\/li>\n
    3. Dissolvez la levure de bi\u00e8re dans les 70 ml de lait restants, travaillez alors avec la farine, le sucre et la pur\u00e9e de citrouille. J\u2019utilise un robot m\u00e9nager \u00e9quip\u00e9 du crochet p\u00e9trisseur. Si vous n\u2019en avez pas, vous pouvez, bien entendu, travailler la p\u00e2te \u00e0 la main.<\/li>\n
    4. D\u00e8s que la p\u00e2te sera lisse et homog\u00e8ne, ajoutez le beurre ramolli par petits morceaux en continuant \u00e0 faire tourner le robot, puis la pinc\u00e9e de sel, les graines de vanille et le zeste du citron.<\/li>\n
    5. Incorporez \u00e0 la p\u00e2te les raisins de Corinthe qui auront tremp\u00e9 dans l\u2019eau.<\/li>\n
    6. Laissez lever la p\u00e2te dans un bol en la couvrant d\u2019une pellicule. Deux heures \u00e0 four \u00e9teint seront suffisantes.<\/li>\n
    7. Versez la p\u00e2te lev\u00e9e sur une planche enfarin\u00e9e et formez une dizaine de boules.<\/li>\n
    8. Disposez les petits pains \u00e0 la citrouille sur une plaque chemis\u00e9e de papier sulfuris\u00e9 \u00e0 deux cm les uns des autres. Laissez lever \u00e0 couvert sous un linge pendant une heure de plus.<\/li>\n
    9. Mettez \u00e0 cuire le pain \u00e0 la citrouille au four pr\u00e9chauff\u00e9 \u00e0 180\u00b0 C pendant 30 minutes.<\/li>\n
    10. D\u00e8s que le pain \u00e0 la citrouille est cuit \u00e0 la perfection, sortez-le du four et enduisez sa surface de confiture aux abricots ti\u00e8de. Bon go\u00fbter d’automne sous le signe de la douceur !<\/li>\n<\/ol>\n

      \"\"

      \"\"

      \"\"

      Credits immagini: Sara Cartelli<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      Quelle est la saveur de l\u2019automne ? Je me suis pos\u00e9 la question \u00e0 la fen\u00eatre, en contemplant la lumi\u00e8re merveilleuse d’un coucher de soleil impr\u00e9gn\u00e9 de toutes les nuances de l\u2019orange.\u00a0 La r\u00e9ponse se cache dans un mot danois :\u00a0Hygge. Que veut-il dire\u00a0? En effet en fran\u00e7ais, il n\u2019y a pas de mot pour […]<\/p>\n","protected":false},"author":13,"featured_media":22129,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[138],"tags":[347,1368],"tmauthors":[],"class_list":["post-4597","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cuisine","tag-automne","tag-desserts"],"yoast_head":"\nPain \u00e0 la citrouille : la recette des petits pains sucr\u00e9s impr\u00e9gn\u00e9s de la saveur de l\u2019automne - Palazzetti Magazine<\/title>\n<meta name=\"description\" content=\"Nous parlons de recette aux saveurs automnales, qui n'est pas sans rappeler le pain \u00e0 la citrouille qui cuit dans le four d'une boulangerie.\" \/>\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\/pain-a-la-citrouille-recette\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pain \u00e0 la citrouille : la recette des petits pains sucr\u00e9s impr\u00e9gn\u00e9s de la saveur de l\u2019automne - Palazzetti Magazine\" \/>\n<meta property=\"og:description\" content=\"Nous parlons de recette aux saveurs automnales, qui n'est pas sans rappeler le pain \u00e0 la citrouille qui cuit dans le four d'une boulangerie.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/pain-a-la-citrouille-recette\/\" \/>\n<meta property=\"og:site_name\" content=\"The Warm Street Journal.\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/facebook.com\/PalazzettiGroup\/\" \/>\n<meta property=\"article:published_time\" content=\"2019-10-24T10:55:02+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-15T07:47:44+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/10\/pan-di-zucca-perfetto-ricetta.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"850\" \/>\n\t<meta property=\"og:image:height\" content=\"1221\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Kristel Cescotto\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@palazzettigroup\" \/>\n<meta name=\"twitter:site\" content=\"@palazzettigroup\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Kristel Cescotto\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/pain-a-la-citrouille-recette\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/pain-a-la-citrouille-recette\\\/\"},\"author\":{\"name\":\"Kristel Cescotto\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/#\\\/schema\\\/person\\\/b414123d19198f037791e57c81715fe9\"},\"headline\":\"Pain \u00e0 la citrouille : la recette des petits pains sucr\u00e9s impr\u00e9gn\u00e9s de la saveur de l\u2019automne\",\"datePublished\":\"2019-10-24T10:55:02+00:00\",\"dateModified\":\"2025-07-15T07:47:44+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/pain-a-la-citrouille-recette\\\/\"},\"wordCount\":895,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/pain-a-la-citrouille-recette\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/i0.wp.com\\\/magazine.palazzetti.it\\\/wp-content\\\/uploads\\\/2019\\\/10\\\/pan-di-zucca-perfetto-ricetta.jpg?fit=850%2C1221&ssl=1\",\"keywords\":[\"automne\",\"Desserts\"],\"articleSection\":[\"Cuisine\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/pain-a-la-citrouille-recette\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/pain-a-la-citrouille-recette\\\/\",\"url\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/pain-a-la-citrouille-recette\\\/\",\"name\":\"Pain \u00e0 la citrouille : la recette des petits pains sucr\u00e9s impr\u00e9gn\u00e9s de la saveur de l\u2019automne - Palazzetti Magazine\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/pain-a-la-citrouille-recette\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/pain-a-la-citrouille-recette\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/i0.wp.com\\\/magazine.palazzetti.it\\\/wp-content\\\/uploads\\\/2019\\\/10\\\/pan-di-zucca-perfetto-ricetta.jpg?fit=850%2C1221&ssl=1\",\"datePublished\":\"2019-10-24T10:55:02+00:00\",\"dateModified\":\"2025-07-15T07:47:44+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/#\\\/schema\\\/person\\\/b414123d19198f037791e57c81715fe9\"},\"description\":\"Nous parlons de recette aux saveurs automnales, qui n'est pas sans rappeler le pain \u00e0 la citrouille qui cuit dans le four d'une boulangerie.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/pain-a-la-citrouille-recette\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/pain-a-la-citrouille-recette\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/pain-a-la-citrouille-recette\\\/#primaryimage\",\"url\":\"https:\\\/\\\/i0.wp.com\\\/magazine.palazzetti.it\\\/wp-content\\\/uploads\\\/2019\\\/10\\\/pan-di-zucca-perfetto-ricetta.jpg?fit=850%2C1221&ssl=1\",\"contentUrl\":\"https:\\\/\\\/i0.wp.com\\\/magazine.palazzetti.it\\\/wp-content\\\/uploads\\\/2019\\\/10\\\/pan-di-zucca-perfetto-ricetta.jpg?fit=850%2C1221&ssl=1\",\"width\":850,\"height\":1221},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/cuisine\\\/pain-a-la-citrouille-recette\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Pain \u00e0 la citrouille : la recette des petits pains sucr\u00e9s impr\u00e9gn\u00e9s de la saveur de l\u2019automne\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/#website\",\"url\":\"https:\\\/\\\/magazine.palazzetti.it\\\/\",\"name\":\"Palazzetti Magazine\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/magazine.palazzetti.it\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/#\\\/schema\\\/person\\\/b414123d19198f037791e57c81715fe9\",\"name\":\"Kristel Cescotto\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/932a411da9a10fa0ad14231f27347d91f6eb1a4036df4b1e6d799c3dcb53b443?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/932a411da9a10fa0ad14231f27347d91f6eb1a4036df4b1e6d799c3dcb53b443?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/932a411da9a10fa0ad14231f27347d91f6eb1a4036df4b1e6d799c3dcb53b443?s=96&d=mm&r=g\",\"caption\":\"Kristel Cescotto\"},\"description\":\"Kristel \u00e8 food blogger per The Eat Culture e, su di lei, nemmeno una nuvola. Cogitatrice impegnata, alla costante ricerca di ispirazioni, dentro e fuori dalla cucina. Grazie al cielo tutto scorre: panta rei. E alla fine, come in uno splendido giardino bahai, verr\u00e0 estasiata da un\u2019illuminazione.\",\"sameAs\":[\"http:\\\/\\\/www.theeatculture.com\\\/\"],\"url\":\"https:\\\/\\\/magazine.palazzetti.it\\\/fr\\\/author\\\/kristelcescotto\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Pain \u00e0 la citrouille : la recette des petits pains sucr\u00e9s impr\u00e9gn\u00e9s de la saveur de l\u2019automne - Palazzetti Magazine","description":"Nous parlons de recette aux saveurs automnales, qui n'est pas sans rappeler le pain \u00e0 la citrouille qui cuit dans le four d'une boulangerie.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/pain-a-la-citrouille-recette\/","og_locale":"fr_FR","og_type":"article","og_title":"Pain \u00e0 la citrouille : la recette des petits pains sucr\u00e9s impr\u00e9gn\u00e9s de la saveur de l\u2019automne - Palazzetti Magazine","og_description":"Nous parlons de recette aux saveurs automnales, qui n'est pas sans rappeler le pain \u00e0 la citrouille qui cuit dans le four d'une boulangerie.","og_url":"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/pain-a-la-citrouille-recette\/","og_site_name":"The Warm Street Journal.","article_publisher":"https:\/\/facebook.com\/PalazzettiGroup\/","article_published_time":"2019-10-24T10:55:02+00:00","article_modified_time":"2025-07-15T07:47:44+00:00","og_image":[{"width":850,"height":1221,"url":"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/10\/pan-di-zucca-perfetto-ricetta.jpg","type":"image\/jpeg"}],"author":"Kristel Cescotto","twitter_card":"summary_large_image","twitter_creator":"@palazzettigroup","twitter_site":"@palazzettigroup","twitter_misc":{"\u00c9crit par":"Kristel Cescotto","Dur\u00e9e de lecture estim\u00e9e":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/pain-a-la-citrouille-recette\/#article","isPartOf":{"@id":"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/pain-a-la-citrouille-recette\/"},"author":{"name":"Kristel Cescotto","@id":"https:\/\/magazine.palazzetti.it\/#\/schema\/person\/b414123d19198f037791e57c81715fe9"},"headline":"Pain \u00e0 la citrouille : la recette des petits pains sucr\u00e9s impr\u00e9gn\u00e9s de la saveur de l\u2019automne","datePublished":"2019-10-24T10:55:02+00:00","dateModified":"2025-07-15T07:47:44+00:00","mainEntityOfPage":{"@id":"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/pain-a-la-citrouille-recette\/"},"wordCount":895,"commentCount":0,"image":{"@id":"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/pain-a-la-citrouille-recette\/#primaryimage"},"thumbnailUrl":"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/10\/pan-di-zucca-perfetto-ricetta.jpg?fit=850%2C1221&ssl=1","keywords":["automne","Desserts"],"articleSection":["Cuisine"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/magazine.palazzetti.it\/fr\/cuisine\/pain-a-la-citrouille-recette\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/pain-a-la-citrouille-recette\/","url":"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/pain-a-la-citrouille-recette\/","name":"Pain \u00e0 la citrouille : la recette des petits pains sucr\u00e9s impr\u00e9gn\u00e9s de la saveur de l\u2019automne - Palazzetti Magazine","isPartOf":{"@id":"https:\/\/magazine.palazzetti.it\/#website"},"primaryImageOfPage":{"@id":"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/pain-a-la-citrouille-recette\/#primaryimage"},"image":{"@id":"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/pain-a-la-citrouille-recette\/#primaryimage"},"thumbnailUrl":"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/10\/pan-di-zucca-perfetto-ricetta.jpg?fit=850%2C1221&ssl=1","datePublished":"2019-10-24T10:55:02+00:00","dateModified":"2025-07-15T07:47:44+00:00","author":{"@id":"https:\/\/magazine.palazzetti.it\/#\/schema\/person\/b414123d19198f037791e57c81715fe9"},"description":"Nous parlons de recette aux saveurs automnales, qui n'est pas sans rappeler le pain \u00e0 la citrouille qui cuit dans le four d'une boulangerie.","breadcrumb":{"@id":"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/pain-a-la-citrouille-recette\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/magazine.palazzetti.it\/fr\/cuisine\/pain-a-la-citrouille-recette\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/pain-a-la-citrouille-recette\/#primaryimage","url":"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/10\/pan-di-zucca-perfetto-ricetta.jpg?fit=850%2C1221&ssl=1","contentUrl":"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/10\/pan-di-zucca-perfetto-ricetta.jpg?fit=850%2C1221&ssl=1","width":850,"height":1221},{"@type":"BreadcrumbList","@id":"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/pain-a-la-citrouille-recette\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/magazine.palazzetti.it\/fr\/"},{"@type":"ListItem","position":2,"name":"Pain \u00e0 la citrouille : la recette des petits pains sucr\u00e9s impr\u00e9gn\u00e9s de la saveur de l\u2019automne"}]},{"@type":"WebSite","@id":"https:\/\/magazine.palazzetti.it\/#website","url":"https:\/\/magazine.palazzetti.it\/","name":"Palazzetti Magazine","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/magazine.palazzetti.it\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Person","@id":"https:\/\/magazine.palazzetti.it\/#\/schema\/person\/b414123d19198f037791e57c81715fe9","name":"Kristel Cescotto","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/secure.gravatar.com\/avatar\/932a411da9a10fa0ad14231f27347d91f6eb1a4036df4b1e6d799c3dcb53b443?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/932a411da9a10fa0ad14231f27347d91f6eb1a4036df4b1e6d799c3dcb53b443?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/932a411da9a10fa0ad14231f27347d91f6eb1a4036df4b1e6d799c3dcb53b443?s=96&d=mm&r=g","caption":"Kristel Cescotto"},"description":"Kristel \u00e8 food blogger per The Eat Culture e, su di lei, nemmeno una nuvola. Cogitatrice impegnata, alla costante ricerca di ispirazioni, dentro e fuori dalla cucina. Grazie al cielo tutto scorre: panta rei. E alla fine, come in uno splendido giardino bahai, verr\u00e0 estasiata da un\u2019illuminazione.","sameAs":["http:\/\/www.theeatculture.com\/"],"url":"https:\/\/magazine.palazzetti.it\/fr\/author\/kristelcescotto\/"}]}},"jetpack_shortlink":"https:\/\/wp.me\/p9qu0r-1c9","jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/10\/pan-di-zucca-perfetto-ricetta.jpg?fit=850%2C1221&ssl=1","_links":{"self":[{"href":"https:\/\/magazine.palazzetti.it\/fr\/wp-json\/wp\/v2\/posts\/4597","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/magazine.palazzetti.it\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/magazine.palazzetti.it\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/magazine.palazzetti.it\/fr\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/magazine.palazzetti.it\/fr\/wp-json\/wp\/v2\/comments?post=4597"}],"version-history":[{"count":5,"href":"https:\/\/magazine.palazzetti.it\/fr\/wp-json\/wp\/v2\/posts\/4597\/revisions"}],"predecessor-version":[{"id":22155,"href":"https:\/\/magazine.palazzetti.it\/fr\/wp-json\/wp\/v2\/posts\/4597\/revisions\/22155"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/magazine.palazzetti.it\/fr\/wp-json\/wp\/v2\/media\/22129"}],"wp:attachment":[{"href":"https:\/\/magazine.palazzetti.it\/fr\/wp-json\/wp\/v2\/media?parent=4597"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/magazine.palazzetti.it\/fr\/wp-json\/wp\/v2\/categories?post=4597"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/magazine.palazzetti.it\/fr\/wp-json\/wp\/v2\/tags?post=4597"},{"taxonomy":"tmauthors","embeddable":true,"href":"https:\/\/magazine.palazzetti.it\/fr\/wp-json\/wp\/v2\/tmauthors?post=4597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}