{"id":65404,"date":"2022-02-02T17:31:00","date_gmt":"2022-02-02T17:31:00","guid":{"rendered":"https:\/\/fluency.io\/br\/blog\/walk-n-talk-frances-96-o-bolo-dos-reis\/"},"modified":"2024-08-26T11:05:08","modified_gmt":"2024-08-26T14:05:08","slug":"walk-n-talk-frances-96-o-bolo-dos-reis","status":"publish","type":"post","link":"https:\/\/fluency.io\/br\/blog\/walk-n-talk-frances-96-o-bolo-dos-reis\/","title":{"rendered":"Walk ‘n’ Talk Essentials Franc\u00eas #96 – O bolo dos reis"},"content":{"rendered":"

Salut ! \u00c7a va ?<\/em><\/p>\n

Seja bem-vindo e bem-vinda a mais um epis\u00f3dio do Walk \u2018n\u2019 Talk Essentials version fran\u00e7aise!<\/em><\/strong><\/p>\n

No epis\u00f3dio de hoje, vamos ouvir um di\u00e1logo entre duas amigas, em que uma delas sugere fazer duas receitas que est\u00e3o um pouco fora de \u00e9poca e a outra se surpreende.<\/p>\n

E j\u00e1 que estamos falando de galette des rois<\/em>, aqui embaixo voc\u00ea vai encontrar uma receita deliciosa dessa torta tradicionalmente francesa.<\/p>\n

Ent\u00e3o, prepare os seus fones de ouvido e escute o epis\u00f3dio com aten\u00e7\u00e3o! Depois, n\u00e3o se esque\u00e7a de conferir abaixo o conte\u00fado extra com a transcri\u00e7\u00e3o e tradu\u00e7\u00e3o do di\u00e1logo e a expans\u00e3o de vocabul\u00e1rio!<\/p>\n

Profites-en bien !<\/em><\/p>\n

LE DIALOGUE<\/strong><\/h4>\n

A: Camille, \u00e7a te dit de faire une galette des rois ce week-end ?<\/em>
\n<\/strong>A: Camille, o que voc\u00ea acha de fazer uma galette des rois<\/em> neste fim de semana?<\/p>\n

B: Galette des rois ? Mais nous sommes en juillet\u2026<\/em>
\n<\/strong>B: Galette des rois?<\/em> Mas a gente est\u00e1 em julho\u2026<\/p>\n

A: Et alors ? J\u2019adore \u00e7a, je pourrai manger toute l\u2019ann\u00e9e.<\/em>
\n<\/strong>A: E o que que tem? Eu adoro, eu poderia comer isso o ano inteiro.<\/p>\n

B: Je comprends mais c\u2019est une tradition apr\u00e8s No\u00ebl.<\/em>
\n<\/strong>B: Eu entendo, mas \u00e9 uma tradi\u00e7\u00e3o de depois do Natal.<\/p>\n

A: T\u2019as raison\u2026 et une raclette t\u2019es chaud ?<\/em>
\n<\/strong>A: Voc\u00ea tem raz\u00e3o\u2026 e uma raclette<\/em>, topa?<\/p>\n

B: Raclette en \u00e9t\u00e9\u2026 tu rigoles ?<\/em>
\n<\/strong>B: Raclette <\/em>no ver\u00e3o\u2026 est\u00e1 brincando?<\/p>\n

Recette de la galette des rois
\nIngr\u00e9dients<\/em><\/strong><\/h4>\n

Feuilletage<\/em><\/strong>
\n250 g de farine
\n125 g d’eau
\n170 g de beurre mani\u00e9 (60 g farine + 110 g beurre) (de beurre sec ou de margarine \u00e0 feuilletage)
\n3 g de sel.<\/em><\/p>\n

Cr\u00e8me d’amande<\/em><\/strong>
\n100 g de sucre
\n100 g de poudre d’amandes
\n100 g de beurre
\n2 oeufs entiers
\nrhum ou ar\u00f4me (facultatif).<\/em><\/p>\n

Massa folhada
\n\u200d<\/strong>250 g de farinha
\n125 g de \u00e1gua
\n170 g de manteiga (60 g de farinha + 110 g de manteiga) (manteiga seca ou massa folhada margarina)
\n3 g de sal.<\/p>\n

Creme de am\u00eandoas
\n\u200d<\/strong>100 g de a\u00e7\u00facar
\n100 g de p\u00f3 de am\u00eandoas
\n100 g de manteiga
\n2 ovos inteiros
\nrum ou aromatizante (opcional).<\/p>\n

Pr\u00e9paration de la recette<\/em><\/strong><\/h4>\n

1 Vous avez r\u00e9alis\u00e9 votre feuilletage et l’avez plac\u00e9 au frais.
\n2 Confectionnez maintenant votre cr\u00e8me d’amande dans les proportions indiqu\u00e9es.
\n3 Etalez votre p\u00e2te feuillet\u00e9e \u00e0 2 ou 3 mm.
\n4 D\u00e9couper deux disques de p\u00e2te feuillet\u00e9e de 26 cm de diam\u00e8tre et marquer le gabarit int\u00e9rieur avec un cercle ou une assiette de plus petite dimension sur l’un des deux.
\n5 Passer au pinceau de la dorure ou de l’eau ti\u00e8de.
\n6 Remplissez votre poche \u00e0 douille de cr\u00e8me d’amande.
\n7 Garnir le centre du plus petit cercle de cr\u00e8me d’amandes \u00e0 la poche ou \u00e0 la spatule et ne pas oublier la f\u00e8ve !
\n8 Poser l’autre cercle de p\u00e2te feuillet\u00e9e au-dessus et percer de la pointe du couteau au centre du disque pour la chemin\u00e9e.
\n9 souder avec un cercle le couvercle (afin d’\u00e9viter la fuite de la cr\u00e8me d’amande).
\n\u200d<\/em>\u200d10 Chiqueter les bords en exer\u00e7ant une pression du bout du doigt et en incisant les deux \u00e9paisseur de la pointe d’un couteau d’office.
\n11 Dorer \u00e0 l’oeuf battu et cr\u00e9er le d\u00e9cor en \u00e9pi ou en spirale \u00e0 la pointe du couteau.
\n12 Pr\u00e9voir un temps de repos au froid puis repasser de la dorure et enfourner sur une t\u00f4le \u00e0 p\u00e2tisserie recouverte de papier sulfuris\u00e9 \u00e0 200\u00b0C pendant 10′ et 170\u00b0C pendant 20′.<\/em><\/p>\n

Preparo da receita<\/h4>\n

1 Voc\u00ea fez sua massa folhada e a colocou na geladeira.
\n2 Agora fa\u00e7a seu creme de am\u00eandoas nas propor\u00e7\u00f5es indicadas.
\n3 Estenda sua massa folhada para 2 ou 3 mm.
\n4 Recorte dois discos de massa folhada de 26 cm de di\u00e2metro e marque o molde interno com um c\u00edrculo ou prato menor em um deles.
\n5 Pincele com mistura para dourar ou \u00e1gua morna.
\n6 Encha seu saco de tubula\u00e7\u00e3o com creme de am\u00eandoas.
\n7 Encha o centro do c\u00edrculo menor com creme de am\u00eandoas usando um saco ou esp\u00e1tula, e n\u00e3o se esque\u00e7a das am\u00eandoas!
\n8 Coloque o outro c\u00edrculo de massa folhada em cima e perfure o centro do disco com a ponta da faca para a chamin\u00e9.
\n9 Soldar a tampa com um anel (para evitar que o creme de am\u00eandoas vaze).
\n10 Coser as bordas aplicando press\u00e3o com a ponta do dedo e cortando ambas as espessuras com a ponta de uma faca de corte.
\n11 Esmalte com ovo batido e decore com um espig\u00e3o ou espiral com a ponta da faca.
\n12 Deixar repousar na geladeira, depois repassar a mistura para dourar e colocar no forno em uma assadeira coberta com papel vegetal a 200\u00b0C por 10 min e 170\u00b0C por 20 min.<\/p>\n

\u200dMerci beaucoup et \u00e0 bient\u00f4t !<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Voc\u00ea sabe o que \u00e9 uma galette des rois e o que est\u00e1 por tr\u00e1s dessa tradi\u00e7\u00e3o francesa?<\/p>\n","protected":false},"author":6,"featured_media":65405,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":[183],"meta":{"inline_featured_image":false,"footnotes":""},"categories":[163],"tags":[],"trilha":[],"class_list":["post-65404","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cultura","tipo-podcast-essentials","tipo-podcast-walk-n-talk","format-podcast"],"acf":[],"yoast_head":"\nWalk 'n' Talk Essentials Franc\u00eas #96 - O bolo dos reis<\/title>\n<meta name=\"description\" content=\"Neste epis\u00f3dio do Walk 'n' Talk - podcast da Fluency - Walk 'n' Talk Essentials Franc\u00eas #96 - O bolo dos reis\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fluency.io\/br\/blog\/walk-n-talk-frances-96-o-bolo-dos-reis\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Walk 'n' Talk Essentials Franc\u00eas #96 - 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