18 biscuits cuill\u00e8re
\n1 plaque de chocolat \u00e0 p\u00e2tisser
\n2 cuill\u00e8res \u00e0 soupe de lait
\n1 noix de beurre
\ndu kirsch<\/p>\n
![\"buche-_biscuits\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2009\/12\/buche-_biscuits-1.jpg?resize=500%2C333\" "\\"buche-_biscuits\\"")
<\/p>\n
Pr\u00e9paration<\/strong><\/p>\n 1.Couper le bout arrondi des biscuits cuill\u00e8re. Pourquoi ne pas innover cette ann\u00e9e en fabriquant et en d\u00e9corant vous-m\u00eame ce dessert traditionnel de No\u00ebl. <\/p>\n","protected":false},"author":18,"featured_media":2995,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,5],"tags":[36],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/12\/buche-_biscuits-1.jpg?fit=500%2C333","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":928,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/12\/02\/928-truffes-de-noel\/","url_meta":{"origin":905,"position":0},"title":"Truffes de No\u00ebl","date":"2 d\u00e9cembre 2009","format":false,"excerpt":"Une sp\u00e9cialit\u00e9 de No\u00ebl qui fait le bonheur de tous les fondus de chocolat.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":917,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/12\/01\/917-gateau-aux-pommes-a-la-cannelle\/","url_meta":{"origin":905,"position":1},"title":"G\u00e2teau aux pommes \u00e0 la cannelle","date":"1 d\u00e9cembre 2009","format":false,"excerpt":"Les saveurs de No\u00ebl.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/12\/gateau-aux-pommes-a-la-cannelle-1.jpg?fit=500%2C460&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2115,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/10\/22\/2115-tarte-sucree-au-potiron\/","url_meta":{"origin":905,"position":2},"title":"Tarte sucr\u00e9e au potiron","date":"22 octobre 2010","format":false,"excerpt":"Ce g\u00e2teau est une des grandes sp\u00e9cialit\u00e9s nord-am\u00e9ricaines. 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Le m\u00e9lange fin des \u00e9pinards et du ch\u00e8vre : un vrai r\u00e9gal ! On a du mal \u00e0 ne pas se resservir. Ingr\u00e9dients 1 rouleau de p\u00e2te feuillet\u00e9e 2 \u0153ufs 10 cl de cr\u00e8me fra\u00eeche 1 fromage de\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/04\/tarte-saumon-epinards-et-chevre-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":923,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/12\/04\/923-spritzbredle\/","url_meta":{"origin":905,"position":5},"title":"Spritzbredle","date":"4 d\u00e9cembre 2009","format":false,"excerpt":"Une v\u00e9ritable institution en Alsace, Lorraine et en Allemagne.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/12\/spritzbredle-1.jpg?fit=400%2C290&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/905"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=905"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/905\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/2995"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=905"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=905"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=905"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2.Faire fondre le chocolat avec le lait au bain-marie. Quand il est fondu, ajouter le beurre et m\u00e9langer. Laisser ti\u00e9dir, il ne doit pas \u00eatre trop liquide.
\n3.Allonger le kirsch avec de l’eau.
\n4.Tremper rapidement 6 biscuits cuill\u00e8re dans ce m\u00e9lange, puis les disposer sur un plat recouvert d’un papier d’aluminium. 6.Napper de chocolat fondu \u00e0 l’aide d’une spatule.
\n7.R\u00e9p\u00e9ter deux fois l’op\u00e9ration en superposant les couches de biscuits, puis recouvrir \u00e9galement les c\u00f4t\u00e9s de la b\u00fbche avec le chocolat.
\n8.Saupoudrer avec des miettes de biscuits. D\u00e9corez la b\u00fbche et laissez plusieurs heures au frigo. <\/p>\n","protected":false},"excerpt":{"rendered":"