{"id":3997,"date":"2026-03-27T09:05:05","date_gmt":"2026-03-27T08:05:05","guid":{"rendered":"https:\/\/www.foodways.ch\/?p=3997"},"modified":"2026-09-22T14:25:50","modified_gmt":"2026-09-22T12:25:50","slug":"un-praline-fourree-a-la-cerise-a-loccasion-de-la-fete-de-la-floraison-des-cerisiers","status":"publish","type":"post","link":"https:\/\/foodways.ch\/fr\/un-praline-fourree-a-la-cerise-a-loccasion-de-la-fete-de-la-floraison-des-cerisiers\/","title":{"rendered":"Un pralin\u00e9 fourr\u00e9e \u00e0 la cerise \u2013 \u00e0 l\u2019occasion de la f\u00eate de la floraison des cerisiers"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Au Japon, la floraison des cerisiers est c\u00e9l\u00e9br\u00e9e le 27 mars \u2013 un symbole du d\u00e9but d\u2019un nouveau cycle et de la question de ce qui na\u00eet de cette floraison. Ce qui est visible aujourd\u2019hui comme une profusion de fleurs devient, quelques mois plus tard, une r\u00e9colte. Et souvent aussi un surplus. Car les bonnes ann\u00e9es n\u2019apportent pas seulement de la qualit\u00e9, mais aussi de la quantit\u00e9 \u2013 plus que ce que le march\u00e9 peut absorber imm\u00e9diatement.<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Les surplus et les flux secondaires ne sont pas une exception, mais font partie du syst\u00e8me. La nature, la m\u00e9t\u00e9o sont impr\u00e9visibles et, en m\u00eame temps, c\u2019est pr\u00e9cis\u00e9ment l\u00e0 que r\u00e9side un potentiel : pour de nouveaux produits, de nouvelles connexions et de nouvelles formes de cr\u00e9ation de valeur \u2013 \u00e0 condition que les bon\u00b7ne\u00b7s acteur\u00b7rice\u00b7s se rencontrent.<\/p>\n\n<p class=\"wp-block-paragraph\">C\u2019est exactement l\u00e0 que nous intervenons.<\/p>\n\n<p class=\"wp-block-paragraph\">Gr\u00e2ce \u00e0 notre travail au sein du r\u00e9seau <a href=\"https:\/\/united-against-waste.ch\/\">United Against Waste<\/a> et dans diff\u00e9rents projets, nous mettons de mani\u00e8re cibl\u00e9e en relation des acteur\u00b7rice\u00b7s tout au long de la cha\u00eene de valeur. Un exemple : dans le programme de mentorat <em>StreamUp<\/em> de l\u2019UAW, le contact avec <a href=\"https:\/\/pureup.ch\/\">PureUp<\/a> s\u2019est cr\u00e9\u00e9. La startup autour de Felix Schwander transforme des fruits exc\u00e9dentaires en pur\u00e9es de haute qualit\u00e9 destin\u00e9es \u00e0 la transformation. En parall\u00e8le, il est apparu clairement que la r\u00e9colte de cerises 2025 serait particuli\u00e8rement abondante. Ce qui a suivi n\u2019\u00e9tait pas un hasard, mais le r\u00e9sultat d\u2019une collaboration qui fonctionne : Felix Schwander et Claude Winter de la coop\u00e9rative agricole <a href=\"https:\/\/www.fenaco.com\/\">fenaco<\/a> se sont rencontr\u00e9\u00b7e\u00b7s via l\u2019UAW, <a href=\"https:\/\/sdsn.ch\/ernaehrungszukunft\/\">SDSN et AvenirAlimentaire<\/a>. La situation de d\u00e9part \u00e9tait claire \u2013 de grandes quantit\u00e9s de cerises qui ne pouvaient pas \u00eatre enti\u00e8rement \u00e9coul\u00e9es sur le march\u00e9 du frais. La solution l\u2019\u00e9tait tout autant : la transformation en pur\u00e9e de cerise, un ingr\u00e9dient stable et polyvalent.<\/p>\n\n<p class=\"wp-block-paragraph\">La base de cette praline.<\/p>\n\n<p class=\"wp-block-paragraph\">Nous avons volontairement d\u00e9velopp\u00e9 et fabriqu\u00e9 la praline nous-m\u00eames. Pas comme un showpiece, mais comme la poursuite coh\u00e9rente de notre approche. Qui parle de processus, de pertes et de potentiels devrait aussi pouvoir les appr\u00e9hender concr\u00e8tement. C\u2019est l\u00e0 que r\u00e9side notre force : une grande partie de notre \u00e9quipe vient de la cuisine et de l\u2019industrie. Nous connaissons les processus non seulement par l\u2019analyse, mais par la mise en \u0153uvre. C\u2019est pr\u00e9cis\u00e9ment \u00e0 cette interface que naissent des solutions qui fonctionnent.<\/p>\n\n<p class=\"wp-block-paragraph\">La praline est plus qu\u2019un produit. Elle montre comment un surplus devient une application concr\u00e8te \u2013 lorsque mise en r\u00e9seau, expertise et mise en \u0153uvre se rejoignent. Nous vous souhaitons une joyeuse journ\u00e9e de la floraison des cerisiers et beaucoup de plaisir en cuisine :<\/p>\n\n<div class=\"wp-block-cover is-light\"><span aria-hidden=\"true\" class=\"wp-block-cover__background has-light-gray-background-color has-background-dim-20 has-background-dim\"><\/span><div class=\"wp-block-cover__inner-container is-layout-constrained wp-block-cover-is-layout-constrained\">\n<h2 class=\"wp-block-heading\">Recette : <strong>Pralines \u00e0 la cerise et au basilic<\/strong><\/h2>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><em>Ingr\u00e9dients<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>160 g de couverture blanche (vegan ou classique) <\/li>\n\n\n\n<li>50 ml de cr\u00e8me (d\u2019avoine) <\/li>\n\n\n\n<li>3\u20134 feuilles de basilic <\/li>\n\n\n\n<li>Pur\u00e9e de cerise (quantit\u00e9 selon les besoins) O<\/li>\n\n\n\n<li>ptionnel : g\u00e9lifiant (pour \u00e9paissir la pur\u00e9e de cerise)<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><em>Ustensiles<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Moule \u00e0 pralines Thermom\u00e8tre Spatule ou palette <\/li>\n\n\n\n<li>Casserole <\/li>\n\n\n\n<li>Bol r\u00e9sistant \u00e0 la chaleur (pour le bain-marie)<\/li>\n\n\n\n<li>Grille ou papier cuisson (pour le refroidissement) Poche \u00e0 douille avec douille ronde (petit trou) <\/li>\n\n\n\n<li>Mixeur plongeant <\/li>\n\n\n\n<li>S\u00e8che-cheveux (pour r\u00e9chauffer le moule)<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Nous avons r\u00e9alis\u00e9 les pralines avec des <strong>ingr\u00e9dients vegan <\/strong>. La recette fonctionne toutefois aussi avec de la couverture et de la cr\u00e8me classiques.<\/em><br\/><br\/><strong>Coques de pralines <\/strong><br\/>(Sinon, utiliser des coques de pralines ou des sph\u00e8res creuses pr\u00eates \u00e0 l\u2019emploi du commerce de p\u00e2tisserie.)<br\/>Faire fondre 100 g de couverture blanche (vegan) au bain-marie et temp\u00e9rer selon les indications du fabricant. Le temp\u00e9rage est important pour que les pralines se d\u00e9moulent ensuite et que le chocolat soit \u00ab croquant \u00bb. Il est essentiel de respecter pr\u00e9cis\u00e9ment les temp\u00e9ratures indiqu\u00e9es \u2013 mieux vaut pr\u00e9voir un peu plus de temps, la patience est de mise.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br\/>Verser la couverture temp\u00e9r\u00e9e dans le moule. Racler l\u2019exc\u00e9dent avec la spatule, laisser prendre bri\u00e8vement (env. 30\u201360 s). Puis retourner le moule (ouverture vers le plan de travail), laisser s\u2019\u00e9couler et racler \u00e0 nouveau avec la spatule. Laisser refroidir ouverture vers le bas sur une grille ou du papier cuisson \u00e0 6\u201312 \u00b0C pendant au moins 15 min.<br\/><br\/><strong>Garniture<\/strong><br\/>R\u00e9duire la pur\u00e9e de cerise selon la consistance souhait\u00e9e ou l\u2019\u00e9paissir avec un g\u00e9lifiant. La quantit\u00e9 n\u00e9cessaire d\u00e9pend de la taille des pralines.<br\/><br\/><strong>Pour la ganache au basilic<\/strong><br\/>Porter \u00e0 \u00e9bullition 50 ml de cr\u00e8me (d\u2019avoine) avec 3\u20134 feuilles de basilic dans une casserole. Retirer du feu et laisser infuser env. 30 minutes.<br\/>Hacher 60 g de couverture blanche et la faire fondre au bain-marie ti\u00e8de. R\u00e9chauffer la cr\u00e8me (sans la faire bouillir) et mixer finement au mixeur plongeant. Incorporer la cr\u00e8me au basilic en trois fois dans la couverture liquide. R\u00e9server la ganache au froid, couverte.<br\/><br\/><strong>Garnir les pralines<\/strong><br\/>Poche \u00e0 douille avec douille ronde (petit trou)<br\/><br\/>Remplir les coques de pralines avec la pur\u00e9e de cerise \u00e0 l\u2019aide de la poche \u00e0 douille, en laissant env. 3 mm jusqu\u2019au bord. Ajouter une petite (!) noisette de ganache au basilic dans la garniture \u00e0 la cerise. Tapoter plusieurs fois doucement le moule sur le plan de travail pour faire remonter les bulles d\u2019air de la garniture. Tourner le moule et r\u00e9p\u00e9ter jusqu\u2019\u00e0 obtenir une surface lisse.<br\/><br\/><strong>\u00ab Fermer \u00bb (sceller) les pralines et les d\u00e9mouler<\/strong><br\/>Temp\u00e9rer \u00e0 nouveau la couverture. R\u00e9chauffer le moule par le dessus avec un s\u00e8che-cheveux. Verser la couverture temp\u00e9r\u00e9e sur le moule et l\u2019\u00e9taler uniform\u00e9ment avec la spatule. Tapoter le moule de tous les c\u00f4t\u00e9s jusqu\u2019\u00e0 ce qu\u2019il n\u2019y ait plus de bulles d\u2019air. Racler l\u2019exc\u00e9dent de couverture avec la spatule et laisser refroidir les pralines \u00e0 6\u201312 \u00b0C pendant au moins 2 h. Ensuite, retourner le moule et tapoter l\u00e9g\u00e8rement une ar\u00eate sur le plan de travail jusqu\u2019\u00e0 ce que toutes les pralines se d\u00e9moulent.<\/p>\n<\/div><\/div>\n\n<div class=\"wp-block-cover is-light\" id=\"contactwt\"><span aria-hidden=\"true\" class=\"wp-block-cover__background has-lighten-background-color has-background-dim-100 has-background-dim\"><\/span><div class=\"wp-block-cover__inner-container is-layout-constrained wp-block-cover-is-layout-constrained\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"contact\"><strong>Ihre Ansprechpartnerin: Leonie K\u00fcpper<\/strong><\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<div class=\"wp-block-image is-style-rounded\">\n<figure class=\"alignleft size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"200\" height=\"200\" src=\"https:\/\/foodways.ch\/uploads\/2025\/11\/leonie-kuepper.png\" alt=\"\" class=\"wp-image-3517\" style=\"width:150px\" srcset=\"https:\/\/foodways.ch\/uploads\/2025\/11\/leonie-kuepper.png 200w, https:\/\/foodways.ch\/uploads\/2025\/11\/leonie-kuepper-150x150.png 150w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/figure>\n<\/div>\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Leonie K\u00fcpper begleitet Institutionen auf dem Weg zu einem zukunftsf\u00e4higen Ern\u00e4hrungssystem. Als Expertin f\u00fcr Bildung und nachhaltige Entwicklung verbindet sie wissenschaftliche Perspektiven mit praktischem Know-how aus der Gastronomie. Ihr Ziel: Ern\u00e4hrung ganzheitlich denken \u2013 \u00f6kologisch, sozial und genussvoll.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Was sie auszeichnet: <\/strong>Als ausgebildete K\u00f6chin kennt Leonie den K\u00fcchenalltag. Mit ihrem Hintergrund in Psychologie und P\u00e4dagogik vermittelt sie Nachhaltigkeitsthemen verst\u00e4ndlich und praxisnah. Ob in Kitas, Pflegeeinrichtungen oder Grossk\u00fcchen \u2013 sie entwickelt Konzepte, die motivieren und wirken.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sie m\u00f6chten den Wandel aktiv gestalten? Leonie K\u00fcpper unterst\u00fctzt Sie mit Konzepten, die bewegen.<\/p>\n\n\n\n<ul class=\"wp-block-social-links is-layout-flex wp-block-social-links-is-layout-flex\"><li class=\"wp-social-link wp-social-link-linkedin wp-block-social-link\"><a href=\"https:\/\/www.linkedin.com\/in\/leonie-k%C3%BCpper-28b9ab23b\/\" class=\"wp-block-social-link-anchor\"><svg width=\"24\" height=\"24\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\" focusable=\"false\"><path d=\"M19.7,3H4.3C3.582,3,3,3.582,3,4.3v15.4C3,20.418,3.582,21,4.3,21h15.4c0.718,0,1.3-0.582,1.3-1.3V4.3 C21,3.582,20.418,3,19.7,3z M8.339,18.338H5.667v-8.59h2.672V18.338z M7.004,8.574c-0.857,0-1.549-0.694-1.549-1.548 c0-0.855,0.691-1.548,1.549-1.548c0.854,0,1.547,0.694,1.547,1.548C8.551,7.881,7.858,8.574,7.004,8.574z M18.339,18.338h-2.669 v-4.177c0-0.996-0.017-2.278-1.387-2.278c-1.389,0-1.601,1.086-1.601,2.206v4.249h-2.667v-8.59h2.559v1.174h0.037 c0.356-0.675,1.227-1.387,2.526-1.387c2.703,0,3.203,1.779,3.203,4.092V18.338z\"><\/path><\/svg><span class=\"wp-block-social-link-label screen-reader-text\">LinkedIn<\/span><\/a><\/li>\n\n<li class=\"wp-social-link wp-social-link-mail wp-block-social-link\"><a href=\"mailto:%20leonie.kuepper@foodways.ch\" class=\"wp-block-social-link-anchor\"><svg width=\"24\" height=\"24\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\" focusable=\"false\"><path d=\"M19,5H5c-1.1,0-2,.9-2,2v10c0,1.1.9,2,2,2h14c1.1,0,2-.9,2-2V7c0-1.1-.9-2-2-2zm.5,12c0,.3-.2.5-.5.5H5c-.3,0-.5-.2-.5-.5V9.8l7.5,5.6,7.5-5.6V17zm0-9.1L12,13.6,4.5,7.9V7c0-.3.2-.5.5-.5h14c.3,0,.5.2.5.5v.9z\"><\/path><\/svg><span class=\"wp-block-social-link-label screen-reader-text\">E-mail<\/span><\/a><\/li>\n\n<li class=\"wp-social-link wp-social-link-chain wp-block-social-link\"><a href=\"https:\/\/foodways.ch\/employee\/leonie-kuepper\/\" class=\"wp-block-social-link-anchor\"><svg width=\"24\" height=\"24\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\" focusable=\"false\"><path d=\"M15.6,7.2H14v1.5h1.6c2,0,3.7,1.7,3.7,3.7s-1.7,3.7-3.7,3.7H14v1.5h1.6c2.8,0,5.2-2.3,5.2-5.2,0-2.9-2.3-5.2-5.2-5.2zM4.7,12.4c0-2,1.7-3.7,3.7-3.7H10V7.2H8.4c-2.9,0-5.2,2.3-5.2,5.2,0,2.9,2.3,5.2,5.2,5.2H10v-1.5H8.4c-2,0-3.7-1.7-3.7-3.7zm4.6.9h5.3v-1.5H9.3v1.5z\"><\/path><\/svg><span class=\"wp-block-social-link-label screen-reader-text\">Lien<\/span><\/a><\/li><\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<div class=\"\"><div class='_form_234'><\/div><script type='text\/javascript' src='https:\/\/foodwaysconsulting.activehosted.com\/f\/embed.php?static=0&id=234&6AB6BEA02F2FA&nostyles=0&preview=0'><\/script><\/div><\/div>\n<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"Au Japon, la floraison des cerisiers est c\u00e9l\u00e9br\u00e9e le 27 mars \u2013 un symbole du d\u00e9but d\u2019un nouveau cycle et de la question de ce qui na\u00eet de cette floraison. Ce qui est visible aujourd\u2019hui comme une profusion de fleurs devient, quelques mois plus tard, une r\u00e9colte. Et souvent aussi un surplus. Car les bonnes [&hellip;]","protected":false},"author":2,"featured_media":3993,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[708],"tags":[709,710,693],"client":[],"partner":[],"class_list":["post-3997","post","type-post","status-publish","has-post-thumbnail","hentry","category-insights","tag-industrie-alimentaire-durable","tag-mise-en-reseau-des-parties-prenantes","tag-transformation"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Un pralin\u00e9 fourr\u00e9e \u00e0 la cerise \u2013 \u00e0 l\u2019occasion de la f\u00eate de la floraison des cerisiers - Foodways<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/foodways.ch\/fr\/un-praline-fourree-a-la-cerise-a-loccasion-de-la-fete-de-la-floraison-des-cerisiers\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Un pralin\u00e9 fourr\u00e9e \u00e0 la cerise \u2013 \u00e0 l\u2019occasion de la f\u00eate de la floraison des cerisiers - Foodways\" \/>\n<meta property=\"og:description\" content=\"Au Japon, la floraison des cerisiers est c\u00e9l\u00e9br\u00e9e le 27 mars \u2013 un symbole du d\u00e9but d\u2019un nouveau cycle et de la question de ce qui na\u00eet de cette floraison. 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