They get their structure—can you guess? If you see something not so nice, please, report an inappropriate comment. When you realize hot water crusts were already being made all the time in Medieval European kitchens, it’s not much of a stretch to see how the extra eggs got incorporated. If the oven is inaccurate, consult your oven’s manual on how to re-calibrate it so that it’s true to temp. If I opened the oven door and its temperature dropped, my oven kicked back on and regained its heat in just a few minutes. \"Pâte\" means paste and \"choux\" means cabbage the name comes from the resemblance to little cabbages when the puffs come out of the oven. Blumenkohl-Pastinaken-Püree mit Pilzen und Kürbis. If you're experiencing problems with your choux (or anything else you're cooking), a careful examination of your oven's temperature settings and cycles should be one of your first steps. I mean, I love cabbage, but I don't want even the suggestion of it near my desserts. Preheat oven to 425 degrees F. Boil water, butter, and salt or sugar. Once simmering, reduce heat to low and add the flour all at once. There are so many ways to cook choux batter, from baking to frying to poaching, that there's no way to cover all the possibilities in this article for basic choux. Egg and butter quantities shifted around from recipe to recipe too, though four large eggs per one cup of flour was by far the most common, as were six tablespoons of butter. Some HTML is OK: link, strong, em. Our best results came from a 30-minute rest in the turned-off oven with its door cracked but still hot from the baking (either with holes poked in the choux or not). Im Küchenmixer langsam kneten lassen, damit der Teig abkühlt. From classic cream puffs and chocolate éclairs to fried Hanukkah Jelly Doughnuts and a reinvented kringle, choux pastry (or pâte à choux) is the backbone of a variety of different desserts. As Stella has demonstrated before, flour is a compressible powder, meaning that depending on how you load up the cup of flour, you can pack wildly different amounts into it. Same rules apply: cool the panade down first, then beat the eggs in one at a time. In a 3-quart stainless-steel saucier or saucepan, combine water (or milk), butter, sugar (if using), and salt. After the panade has cooled down slightly, eggs are beaten in, and the resulting choux pastry can be piped or shaped before it’s cooked for the second time. *^*Lovingly adopted by Mom2 T, K, K & G September 2006 =)*^* 5 People talking Join In Now Join the conversation! Ultimately, we settled on a very classic ratio of four large eggs, one cup liquid, and six tablespoons butter to one cup of flour. * I analyzed about a dozen classic choux recipes, comparing their ingredient ratios to see just how much variation existed from one to the next. 6 tablespoons (84g) unsalted butter, cut into 1/2-inch cubes, 2 teaspoons (8g) sugar (optional; see note), 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight, 4 1/2 ounces (128g) all-purpose flour, sifted. Preheat the oven to 400°. If your oven is painfully slow to recover after opening the door (a digital probe thermometer is the best way to track this), you’ll have to get more creative. Une fois que le mélange a bouilli, éteindre le feu et ajouter 150 grammes de farine en une seule fois. Alternatively, to incorporate eggs by hand: Let dough cool in saucepan, stirring frequently, until it registers 145°F on an instant-read thermometer. Pâte à Choux was one of my dad’s go to recipes for making desserts for special occasions or holidays. But based on my rounds of testing, I don't think they matter nearly as much as so many bakers like to pretend, especially if you understand the science behind the process and make any effort to control those variables from the start. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. It works well across a range of applications, is most in line with the majority of other choux recipes, and should produce excellent results in just about any recipe for which you might need choux. I don't mean to say that the wetness of choux dough doesn't matter, or that evaporation can't be an issue. Some say it performs better after an hour or two of rest; my testing didn't show an obvious enough difference to say you shouldn't use freshly made choux, but resting also isn't a bad idea. * Instead of a hot-water crust container for pie fillings, choux is an egg-enriched hot-water crust container for...air! Die Masse in einen Spritzbeutel ohne Zähne füllen und anschliessend Bällchen auf einem mit Backpapier belegten Blech formen. Step 2 … Like most French recipes though, technique plays a big role. There are no yeast or baking powders to make the dough rise up, instead they rise from all the extra moisture in the batter. That'll take almost all of the guesswork out of the equation. Use choux right away, or hold at room temperature for up to 2 hours before using; how you use the choux will depend on the application, though it’s important to prevent a skin from forming, either by transferring the choux right away to a pastry or zipper-lock bag and keeping it sealed, or pressing plastic wrap directly against the choux’s surface. My choux puffed and then sank. Diese Choux sind die perfekte Basis für leckere Profiteroles. I spent the first couple of hours tracking their temps and changing the settings until the ovens were where they needed to be. They mostly followed a familiar pattern. Add eggs 1 at a time, stirring well between additions until each egg is fully incorporated before adding the next, until a smooth, shiny paste forms. Given my ratio tests, it'd probably still be fine, but why add that variable if you can control it?). Choux Pastry is also knows as pâte à choux. That was my goal when setting out to develop this recipe, and it was easy to accomplish. At home, my oven is calibrated well. Pâte à Choux is a French, light pastry dough that is the base for many desserts. But of course it won't. How you pipe or dollop your choux will depend on what specific recipe you're making, but many classic choux preparations lean on a piping bag and pastry tip combination. If you try to put too much egg in at once, you'll end up with egg soup with bits of thick panade floating in it, and no one wants that. Whether this will work in all cases, I can’t say, so do your best to play with your own oven and getting working for you, not against you. To use a stand mixer: Transfer dough to a stand mixer fitted with the paddle and beat at medium speed until dough registers 145°F on an instant-read thermometer (you need the dough cool enough that it doesn't cook the eggs when they hit it). Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes. Sift the flour onto a piece of paper because you’re going to put it all in the pot at once and it just makes adding the flour so much easier. What's most helpful to know is that if you can't cook your choux right away, you can safely sit on it for a while, but generally it's better to make it when you need it. 25 Minuten backen. Baked Pâte à Choux By Mark Bittman. Juli 2017. Get these ingredients for curbside pickup or delivery! Dabei ist der vielseitige Teig viel zu schade, um ihn nur klassisch zu verwenden. An egg wash is one of the most common, but it's slightly laborious to gently paint each unbaked blob of choux. Die Eier allmählich hinzugeben. Worse, even if you get an oven running at the right temp, some fluctuate a little too dramatically over time as the heating element turns on and off, or don't recover their heat quickly enough after you've opened and closed the door to put the choux inside. Break out your instant-read thermometer. Turn off oven and leave the choux to dry for another 10 minutes. Still other recipes simply call for spooning the choux onto a baking sheet, so assess what you have and then decide which preparation will work best. I've found it most helpful when I want some kind of topping, like pearl sugar, to adhere well. : Goat's cheese and pancetta in a puff pastry. They tell you to cook the panade until a film forms on the inside of the pot and the mass of dough pulls together into a nice ball. Pâte à choux (Choux-Teig) 10. This rare combination of traits helps explain choux’s unique value proposition in the pastry world. My three-year-old almost certainly thinks I'm saying "shoe" pastry. All products linked here have been independently selected by our editors. Ralph Smith for The New York Times; … When it came time to cook some choux in our test kitchen for the photoshoot, I used the wall ovens, which I know can be temperamental. For those who don't have a stand mixer, yes, you can add the eggs by hand, right in the pot where you cooked the panade. Choux is a multi-purpose "paste" that hovers somewhere between dough and batter. Making pâte à choux is not difficult at all. Instead, it's the gelatinization of the starch that both traps water (important for that blast of steam for a good rise during the second cook) and properly thickens the batter so it can take the eggs without becoming as thin as a traditional batter. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. And it's all just a bunch of garbage. But stick an oven thermometer or probe in, and you may be shocked to find that most ovens don't run true to temp. Scrape down sides of mixer bowl, then mix once more at medium speed just to ensure the choux batter is fully mixed, about 5 seconds. ZUBEREITUNGFÜR 15 STÜCK. We reserve the right to delete off-topic or inflammatory comments. Cook for 5 minutes while stirring constantly until the paste forms a … That's it, you've made basic choux pastry that can now be used all sorts of ways. But when I loaded them up with my gougères, they instantly dropped 50 degrees and then failed to recover that heat, even after 10 minutes. Put water and butter into a fairly large pot. Using a wooden spoon, quickly stir in flour. Subscribe to our newsletter to get the latest recipes and tips! A stand mixer makes quick work of incorporating the eggs into the choux paste. Stir until the flour is completely incorporated and a thick dough clumps into a ball. 4 Eier (200 Gramm), 3 Deziliter Vanillecrème, 3 Deziliter Rahm sowie Rahmhalter und Rupperswiler Puderzucker zum Bestäuben. It will work in any recipe that calls for choux. Preheat the oven to 425F. Remove from heat and add flour. With practice you won't need those visual aids, but they can help if you don't bake choux often. *It's worth noting that this aligns with Kenji's findings when testing Yorkshire pudding batters: the ratios are more flexible than many will lead you to believe. It can also be fried or poached for a similarly puffy effect. Butter in Würfel zugeben. Pâte à Choux [pat a ʃu] is unique compared to other pastries because it is first cooked on the stove, and then baked or deep fried. Abkühlen lassen und mit einer Crème füllen. Achtung: Temperatur noch tief halten. !—by mixing fat and flour with boiling water, which gelatinizes the starch and produces a stronger pastry that can hold its shape and keep its contents locked inside. In almost all cases you'll want to glaze or otherwise finish the choux, which can reduce more extreme cracking and splitting while add even coloring and a nice shine to the baked puffs. It's yet another sign that choux was, as a technical concept, well within reach without any single chef inventing it all on his own. 2 Deziliter Wasser, 70 Gramm Butter, 10 Gramm Rupperswiler Feinkristallzucker, 140 Gramm Weissmehl, 5 Gramm Salz, ca. Yield 2 to 4 dozen pastries, depending on size; Time About 1 hour; Email Share on Pinterest Share on Facebook Share on Twitter. Pate à Choux is a traditional french pastry founded in 1956, it is one of Lebanon's leading sweet artisans, highly recognized for its desserts and viennoiseries creations. That may be—I certainly don't want to deny the chef his due, if it is at all deserved—but it seems to me there's a more obvious origin for choux beyond a single cook's stroke of culinary genius. Erfahre hier, wie man diese feine Brandmasse zubereitet … ), BraveTart: One-Bowl, Overnight Cinnamon Rolls. : Your choux pastry was a little bit doughy. But choux starts with a cooking step: the liquid is brought to a boil with butter, flour is mixed in, and then the doughy paste (what the French would call a panade) is cooked on the stovetop. Of all the warnings and inscrutable advice people offer for choux, this crucial one is usually left out: know your oven, track its temperature, and adjust accordingly. One of the big challenges with just-baked choux is that the humidity trapped inside will soften the crisp exterior as it stands. This happened to me while testing this recipe. It's simple to fill a piping bag and, with some experimentation, to figure out how much pressure to use as you squeeze the filling through a tip. Most doughs and batters call for combining cold liquid, like water or milk, with flour and then cooking it. Découvrez la recette de Pâte à choux, une recette facile et rapide à réaliser pour que vous puissiez faire des choux à la crème, des éclairs au chocolat et autres Paris-Brest comme un vrai pâtissier. 1. Our Pâte à Choux from my new cookbook, Everyone Can Bake, is one of the most versatile bases in all of pastry. You can cut choux puffs in half, which can be a good, quick option for rapidly freeing that steam if you're going to fill split cream puffs. Use when cool, or … It's made by cooking flour with water and/or milk and butter, then mixing in eggs off heat to form a pipe-able, spoonable consistency. 2 bis 2.5 cm gross sein. 12K likes. You let the … Recipe by Mom2 T. Recipe can be increased as much as you like. As soon as the liquid hits its boil and the butter is melted, you take the pot off the heat and fully mix in flour. The goal is to get a good rise from the batter, and then have the exterior brown and set firmly at around the same time the interior is hollowing out but still has some remnant of custardy moisture. Just as a cornstarch slurry thickens a gravy once it's brought to a simmer, the gelatinized starch in the choux paste thickens the batter, helping give it that strange hybrid dough-batter consistency that's so dang useful yet uncommon in the kitchen. Dans une casserole, faire bouillir 25 cl d'eau, avec 80 grammes de beurre coupé en petits morceaux. Pâte à Choux. For a mess-free batter transfer, place pastry bag in a large jar or glass and fold the bag edges over the lip of the glass before spooning in the batter. One of the fastest methods is to spray all the choux with a flavorless nonstick cooking spray like PAM. One idea might be to handle it like we often do with deep frying: heat the oven to a temp higher than you want (so, say 450°F if you want to bake at 400°F); as soon as you put your choux in and the oven hits 400 (hopefully very quickly given the higher starting temp), set the dial to 400 to keep it there. Add a rating: Comments can take a minute to appear—please be patient! The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. Thankfully, it’s one of the easiest pastries to make, and it requires nothing more than a large saucepan and a spoon to execute (or a hand or stand mixer if you’re not looking for a moderate upper body workout). The more I've thought about how choux works, the more I've marveled at this weird bit of pastry engineering. It's easy to make, as long as you understand the process. Read these guides, and the average home cook would be justified in walking away with the assumption that it'd take a lifetime of experience to learn to correctly read these ghostly signs. YIELD: 10 cream puffs depending on size. Si votre pâte à choux est trop liquide, il est possible de la rattraper. Pate a Choux. Some might call it profiteroles. The most important rule for choux pastry is that you must never, ever open the oven while it bakes. Let's take a closer look at each of choux's primary components, in order of appearance. Step 2 In a large saucepan, combine the water, butter, sugar and salt and bring to a boil. Pâte à Choux or choux pastry is a classic French dough used to make a variety of elegant baked and fried desserts and appetizers. Milch, Wasser, Salz und Zucker in einen Topf geben. This is another stage at which traditional recipes are really unhelpful. It's one of the most significant variables, and, as I found in my own testing, can be the secret culprit when choux goes wrong. The reason is simple if you understand the science: You need to gelatinize the starch in the flour. Of all choux's peculiarities, perhaps the biggest is how it's actually made. One nice thing with parchment is you can draw lines or circles on it to help guarantee uniform puff sizes and straight, even éclairs. Lots of guides to choux talk about this step as important for drying out the panade so that it can absorb more eggs later. After that initial cooking of the flour panade, the eggs are mixed in to give the final choux paste its necessary texture, consistency, and baking qualities: the gluten-rich, starch-strengthened mass is stretchy enough to swell as steam inflates the expanding pocket of air within it, strong enough to contain that growing bubble without tearing apart, but not so elastic that it might spring back on itself before the exterior has set and collapse like a deflating balloon. Abonniere meinen Newsletter und verpasse keine Rezepte, Angebote und Gewinnspiele. It's then cooked a second time, either by baking, frying, or poaching, depending on the specific recipe the choux is being used for. Which finish you choose will depend on the recipe and also your own preferences. Typically, pâte à choux batter should drop from the paddle in a slow and steady stream, but for use in the cookie press, the desired consistency is between a thick cake batter and a soft cookie dough. Post whatever you want, just keep it seriously about eats, seriously. Mit einer Kelle umrühren bis die Masse die ganze Milch aufsaugt und sie wie ein gleichmässiger Teig aussieht. Pâte à choux, Le Caire. Choux is a multi-purpose "paste" that hovers somewhere between dough and batter. I tested a range of four to eight tablespoons of butter in combination with different hydration levels, from a half-cup of water to a full cup. Bring water, butter, and salt to a full boil. Erfahre hier, wie man diese feine Brandmasse zubereitet und verzaubere deine Gäste! Choux pastry, Pâte à Choux, Choux paste, eclair paste are all names for the dough that is used to make the pastry shells for eclairs, cream puffs, swans, croquembouche, profiteroles, Paris … Get the panade hot enough and the starch will properly hydrate and swell, readying it to thicken the choux as the eggs get mixed in. (If you just drop a huge block of butter into the pot, you may have to let the liquid boil longer as you wait for the butter to melt, which will lead to more evaporation. Stop fussing about a teaspoon of egg here or a tablespoon of water there and start weighing your flour. If you want to leave your puffs whole, you can poke holes in them (usually on the bottom, but some folks make a tiny hole with a toothpick or cake tester slid into the sides); this is a good option for things like puffs and éclairs where you will pipe filling into them, allowing some steam to vent without fully cutting the choux open, though in my tests poked holes alone won't stop post-bake softening. They can be much cooler or hotter than the dial setting indicates, enough to seriously derail the baking of something like choux. It contains only butter, water, flour, and eggs. Cooking the flour panade does more than that, though. But if you ask me, the translation of pâte à choux's French name is even worse: Unlike pâte feuilletée's description of delicate pastry sheets and pâte sucrée's clear statement of sugary sweetness, pâte à choux announces itself as a cabbage, thanks to the cabbage-like shape it can puff up into. By cutting the butter into small, half-inch pieces, you’ll ensure that it fully melts just about when the liquid hits a rolling boil. Easier, actually. Make the choux pastry dough: Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Wie vielseitig Sie ihn mit oder ohne Füllung einsetzen können, zeigt Ihnen der Professor der Bellouet Conseil-Schule, Franck Colombié. There's nothing wrong about any of that—those things do happen—but they're vague enough that a home cook could easily undercook or overcook the panade here. : Ingrédients principaux (pour 220 g de pâte à choux): Principal ingredients (for 220 g choux pastry): Vous devez obtenir une pâte à choux bien souple. As for the best oven temperature, there's no one answer. It takes just seconds, but doesn't offer the adhesive advantage of egg wash. A light dusting of powdered sugar is another good choice for sweet choux, since it's quick to apply and isn't visible on the baked choux. The evaporation of liquid that happens in the two or so minutes it takes to cook the panade isn't going to drive off all that much water. The one exception were the narrow lines of piped choux for éclairs, which baked better at 350°F, giving them more time to dry and set with good, hollow interiors. Pâte à choux is a really cool dough. You want reliable choux? It's most easily done in a stand mixer with the paddle attachment, and there are really only two important things to know here. Vous n'avez plus qu'à incorporer votre préparation "ratée". Line 2 large baking sheets with parchment paper. Ta pâte à choux était un peu ramollie. Pâte à Choux Beirut District; Pâte à Choux, Ashrafieh; Get Menu, Reviews, Contact, Location, Phone Number, Maps and more for Pâte à Choux Restaurant on Zomato By using this site you agree to Zomato's use of cookies to give you a personalised experience. Place piping tip in center of a drawn circle. To understand why choux is twice-cooked, it’s important to know that choux needs lots of moisture: it's the steam generated by its high water content that causes it to swell and puff so much (there's no baking soda, baking powder, yeast, beaten egg whites, or any other leavening agent to help give it extra lift). : Fromage de chèvre et lard dans de la pâte à choux. Die Masse der Choux darf NICHT dickflüssig sein. Add flour and remove from heat. Cooking occurs when the flour is added to the boiling mixture of water, butter, salt, and sugar. But while some drying does occur, it's really not what's most important here. This helps keep the exteriors dry as the interior moisture dissipates, resulting in choux that will hold their crunch for at least several hours at room temperature. Bring mixture to a simmer. Though, of course, you'll probably end up eating them a lot sooner than that. By cooking the initial flour-water paste, we rapidly hydrate and gelatinize the starch granules in the flour so that they swell and burst. Learn more on our Terms of Use page. At the extremes of these ratios, some minor problems emerged—splitting and deforming at the lowest end of the butter spectrum, and emerging with a slightly dry and pasty texture at the highest end when combined with the least amount of water—but most of the permutations came out well. That procedure breaks the starch in the flour and thickens the dough. Pâte à choux oder zu Deutsch Brandteig ist die Basis für Windbeutel und Eclairs. This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home. Just make sure you keep it sealed in a pastry bag or wrapped tightly with plastic to prevent a skin from forming. An oven can seem so straightforward. But choux's real magic trick is that, when baked, it puffs up big and hollow like a Yorkshire pudding (a close cousin), tender inside, but with a crispier shell that, once baked, sets firm without deflating. Stella has shown in the past that silicone baking mats like Silpats can do bad things to cookies and other confections. You need to gelatinize the starch in the flour, silicone baking mats like Silpats can do bad things to cookies and other confections, How to Make Crème Fraîche (in One Easy Step! But since baking is one of the most common methods, it helps to offer just a few general tips on that here. In English, we sometimes call it "cream puff pastry," which is infinitely more appealing, but fails to communicate the impressive versatility of choux. Eine Kombination aus griechischer Gastfreundschaft und langjähriger Erfahrung als Profi-Koch: Das ist Laz‘ Erfolgsrezept. And in our tests, while we had slightly more success with the full cup of liquid that our final recipe calls for, we mostly managed to make good choux with the lesser amount too; ambient humidity is clearly a non-issue in light of just how much wiggle room there is on the water quantity in the paste itself. Many stories point to a chef named something like Pantarelli, who, it's said, invented the original choux pastry some time after he travelled with Catherine de Medici when she moved from Tuscany to become the Queen of France in the mid-1500s. This begins with bringing the liquid, butter, and salt (plus sugar, if you're using it) to a boil. Most guides to choux pastry throw a lot of hocus-pocus baking nonsense at the reader, offering vague warnings about the humidity level of the air, uncertainty about evaporation rates during boiling and cooking, and your-guess-is-as-good-as-mine dithering over inconsistent egg sizes and flour amounts. Unlike your average dough, though, it’s thin enough to pipe by hand into a wide variety of fun shapes and sizes (think puffs, tubes, rings, and more). Have you cooked this recipe? If the dough is too thick, beat the remaining two eggs together and, with the mixer running, slowly begin to add them, little by little, until the dough is correct. Stir until the butter has melted. Once it’s combined and smooth, the mixture goes back on the heat. The puffing leaves a hole in the middle for delicious fillings. : You should get a soft puff pastry. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. 2. I always have three dial thermometers in it, and add a digital probe when I want to know its exact status from moment to moment. Given that so many choux tutorials warn about minor variables like the humidity in the kitchen, you'd think you'd be walking an insanely precarious line as far as ratios go—just a fraction of a gram more or less water could ruin the whole thing! I tested my Silpat with choux and got good results, so you can use one in place of parchment for choux without worry. Set over high and and cook until liquid comes to a rolling boil and butter has fully melted, about 2 minutes (the small butter cubes should be fully melted just about at the same time the liquid hits a strong boil). Pâte à Choux Beirut District; Pâte à Choux, Verdun; Get Menu, Reviews, Contact, Location, Phone Number, Maps and more for Pâte à Choux Restaurant on Zomato In a pinch, you can refrigerate uncooked choux paste for longer—some sources claim up to three days (and others advise freezing for up to three months)—but in my testing I found basic choux to be so easy to throw together in a matter of minutes that it was hard to imagine why a home cook would need a reserve of choux in the fridge or freezer for such lengths of time. To the degree that these variables do matter, we can control them. At this point, you can safely let the choux rest at room temperature for up to a couple hours before using. It is a very simple and light pastry dough made only of water, butter, flour, and eggs. I call for sifting your flour, though you can technically use unsifted flour if you don’t mind working your spoon to get out any and all lumps. … Bei tiefer Temperatur leicht umrühren. Instructions. Pate a choux definition is - a very light dough used to make pastries : choux pastry. It's not uncommon to hear bakers say that they might reserve a teaspoon or two's worth of egg, just to dial in the final choux paste consistency depending on subtle differences from one batch to the next. I've been talking about choux pastry a lot recently. Others might hear "shoo" pastry, as if its very existence is an annoyance. Choux should be piped or dolloped onto a parchment-lined baking sheet. What Is Pâte à Choux? I knew that tracking the temperature of the panade would likely be critical to consistent results, but before I dialed it in myself during testing, I found Pastry Chef Francisco Migoya’s video on éclairs, and he provided the answer: you want to bring the panade to between 165 and 175°F (74 to 79°C).

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