{"id":690,"date":"2023-04-03T16:20:59","date_gmt":"2023-04-03T16:20:59","guid":{"rendered":"https:\/\/yifeem.com\/?p=690"},"modified":"2026-10-17T10:42:17","modified_gmt":"2026-10-17T10:42:17","slug":"bourou-fasse-pain-perdu-par-feemu-fii-ak-feneen-la-cuisine-de-sala","status":"publish","type":"post","link":"https:\/\/yifeem.com\/bourou-fasse-pain-perdu-par-feemu-fii-ak-feneen-la-cuisine-de-sala\/","title":{"rendered":"Bourou Fasse (Pain Perdu) par Feemu Fii Ak Feneen \u2014 La cuisine de Sala"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-4-3 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"bourou fasse pain perdu by feemu fii AK feneen la cuisine de sala\" width=\"1040\" height=\"780\" src=\"https:\/\/www.youtube.com\/embed\/7GmO2jEd6sg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Bourou Fasse (Pain Perdu S\u00e9n\u00e9galais)<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingr\u00e9dients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Le Pain :<\/strong> 1 baguette rassise (ou d&rsquo;\u00e9paisses tranches de brioche ou de pain de mie).<\/li>\n\n\n\n<li><strong>Le Trempage :<\/strong>\n<ul class=\"wp-block-list\">\n<li><strong>3<\/strong> \u0153ufs.<\/li>\n\n\n\n<li><strong>250 ml<\/strong> de lait (lait entier ou un m\u00e9lange de lait et de lait concentr\u00e9 non sucr\u00e9 pour plus d&rsquo;onctuosit\u00e9).<\/li>\n\n\n\n<li><strong>3 c. \u00e0 soupe<\/strong> de sucre (ajustez selon votre pr\u00e9f\u00e9rence).<\/li>\n\n\n\n<li><strong>1 sachet<\/strong> de sucre vanill\u00e9.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Les \u00c9pices :<\/strong>\n<ul class=\"wp-block-list\">\n<li><strong>1\/2 c. \u00e0 caf\u00e9<\/strong> de cannelle (l&rsquo;odeur \u00ab\u00a0signature\u00a0\u00bb du Bourou Fasse).<\/li>\n\n\n\n<li>Une petite pinc\u00e9e de noix de muscade.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Pour la friture :<\/strong> * Une g\u00e9n\u00e9reuse noix de beurre.\n<ul class=\"wp-block-list\">\n<li>Un filet d&rsquo;huile v\u00e9g\u00e9tale (pour \u00e9viter que le beurre ne br\u00fble).<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Instructions<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1. Pr\u00e9parer le m\u00e9lange aux \u0153ufs :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dans un bol large et peu profond (assez grand pour y tremper le pain), battez les \u0153ufs.<\/li>\n\n\n\n<li>Ajoutez le lait, le sucre, le sucre vanill\u00e9, la cannelle et la noix de muscade.<\/li>\n\n\n\n<li>Fouettez jusqu&rsquo;\u00e0 ce que le sucre soit dissous et que les \u00e9pices soient bien r\u00e9parties.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2. Couper le pain :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Coupez la baguette en tranches \u00e9paisses en diagonale (environ 2 cm d&rsquo;\u00e9paisseur). Si le pain est trop fin, il se cassera au moment du trempage.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>3. Le processus de trempage :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Trempez chaque tranche de pain dans le m\u00e9lange.<\/li>\n\n\n\n<li><strong>L&rsquo;astuce de Sala :<\/strong> Laissez le pain reposer dans le liquide quelques secondes de chaque c\u00f4t\u00e9 afin qu&rsquo;il absorbe la cr\u00e8me jusqu&rsquo;au centre, mais ne le laissez pas devenir trop mou au point de se rompre.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>4. Cuisson \u00e0 la po\u00eale :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Faites chauffer le beurre et une goutte d&rsquo;huile dans une grande po\u00eale antiadh\u00e9sive \u00e0 feu moyen.<\/li>\n\n\n\n<li>Placez les tranches de pain imbib\u00e9es dans la po\u00eale. Ne surchargez pas la po\u00eale.<\/li>\n\n\n\n<li>Faites frire environ <strong>3 \u00e0 4 minutes par c\u00f4t\u00e9<\/strong> jusqu&rsquo;\u00e0 ce qu&rsquo;elles soient d&rsquo;un brun dor\u00e9 profond et l\u00e9g\u00e8rement caram\u00e9lis\u00e9es.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>5. Service :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Servez chaud !<\/li>\n\n\n\n<li><strong>Garnitures optionnelles :<\/strong> Saupoudrez d&rsquo;un peu de sucre \u00e0 la cannelle, versez un filet de miel, ou servez avec des fruits frais.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Pourquoi \u00e7a marche :<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">L&rsquo;utilisation de <strong>pain rassis<\/strong> est le secret : il agit comme une \u00e9ponge pour le lait \u00e9pic\u00e9 et les \u0153ufs sans se transformer en bouillie. L&rsquo;ajout de muscade et de cannelle donne cet ar\u00f4me chaud et nostalgique qui est typique de la cuisine familiale s\u00e9n\u00e9galaise<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bourou Fasse (Pain Perdu S\u00e9n\u00e9galais) Ingr\u00e9dients Instructions 1. Pr\u00e9parer le m\u00e9lange aux \u0153ufs : 2. Couper le pain : 3. Le processus de trempage : 4. Cuisson \u00e0 la po\u00eale<span class=\"more-button\"><a href=\"https:\/\/yifeem.com\/bourou-fasse-pain-perdu-par-feemu-fii-ak-feneen-la-cuisine-de-sala\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\">Bourou Fasse (Pain Perdu) par Feemu Fii Ak Feneen \u2014 La cuisine de Sala<\/span><\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":1226,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-690","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts"],"_links":{"self":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/690","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/comments?post=690"}],"version-history":[{"count":2,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/690\/revisions"}],"predecessor-version":[{"id":693,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/690\/revisions\/693"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/media\/1226"}],"wp:attachment":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/media?parent=690"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/categories?post=690"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/tags?post=690"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}