{"id":3806,"date":"2026-07-25T22:33:43","date_gmt":"2026-07-25T22:33:43","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/pita-croate-sucree-au-fromage-frais\/"},"modified":"2026-07-25T22:33:43","modified_gmt":"2026-07-25T22:33:43","slug":"pita-croate-sucree-au-fromage-frais","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/pita-croate-sucree-au-fromage-frais\/","title":{"rendered":"Pita croate sucr\u00e9e au fromage frais"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.5 \u2014 scoped to this recipe section. *\/\n#recipe-fr-hr-sweet-farmer-s-cheese-pie{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-ink:#1d2421;--gj-ink-soft:#414a46;\n  --gj-muted:#656c68;--gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;--gj-night-deep:#18211f;--gj-line:rgba(36,49,46,.12);\n  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print{#recipe-fr-hr-sweet-farmer-s-cheese-pie{width:100%;max-width:none;margin:0;padding:0;overflow:visible;border:0;border-radius:0;background:#fff;box-shadow:none;color:#000;font-size:10.5pt;line-height:1.42;content-visibility:visible}#recipe-fr-hr-sweet-farmer-s-cheese-pie .gj-hero{display:none}#recipe-fr-hr-sweet-farmer-s-cheese-pie .gj-title{font-size:24pt}#recipe-fr-hr-sweet-farmer-s-cheese-pie .gj-fact,#recipe-fr-hr-sweet-farmer-s-cheese-pie .gj-nutri-row>div,#recipe-fr-hr-sweet-farmer-s-cheese-pie .gj-ing-group,#recipe-fr-hr-sweet-farmer-s-cheese-pie .gj-info-card,#recipe-fr-hr-sweet-farmer-s-cheese-pie .gj-steps>li,#recipe-fr-hr-sweet-farmer-s-cheese-pie .gj-pull,#recipe-fr-hr-sweet-farmer-s-cheese-pie .gj-rail,#recipe-fr-hr-sweet-farmer-s-cheese-pie .gj-close{break-inside:avoid;box-shadow:none}#recipe-fr-hr-sweet-farmer-s-cheese-pie .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-fr-hr-sweet-farmer-s-cheese-pie .gj-rail *{color:#111!important}#recipe-fr-hr-sweet-farmer-s-cheese-pie .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt}}\n<\/style>\n<section id=\"recipe-fr-hr-sweet-farmer-s-cheese-pie\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-hr-sweet-farmer-s-cheese-pie\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Cuisine croate \u00b7 P\u00e2tisserie au fromage \u00b7 Recette<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-fr-hr-sweet-farmer-s-cheese-pie\"><span class=\"gj-title-main\"><b>Pita croate sucr\u00e9e au fromage frais<\/b> entre deux p\u00e2tes sabl\u00e9es<\/span> <span class=\"gj-title-accent gj-serif\">avec citron et vanille<\/span><\/h2>\n    <p class=\"gj-sub\">Une garniture douce de fromage frais, semoule, citron et vanille cuit entre deux p\u00e2tes sabl\u00e9es jusqu\u2019\u00e0 rester cr\u00e9meuse tout en tenant une d\u00e9coupe nette.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Informations essentielles sur la recette\">\n      <li>Cat\u00e9gorie : <strong>Dessert<\/strong><\/li>\n      <li>Cuisine : <strong>Croate<\/strong><\/li>\n      <li>M\u00e9thode : <strong>Cuisson au four<\/strong><\/li>\n      <li>Difficult\u00e9 : <strong>Interm\u00e9diaire<\/strong><\/li>\n    <\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Temps, quantit\u00e9 et calories\"><div class=\"gj-fact\"><dt>Quantit\u00e9<\/dt><dd>12 parts<\/dd><\/div><div class=\"gj-fact\"><dt>Pr\u00e9paration<\/dt><dd>35 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cuisson<\/dt><dd>45 min<\/dd><\/div><div class=\"gj-fact\"><dt>Refroidissement<\/dt><dd>1 h 30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>2 h 50 min<\/dd><\/div><div class=\"gj-fact\"><dt>Par portion<\/dt><dd>\u2248 490 kcal<\/dd><\/div><\/dl>\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Sweet-Farmers-Cheese-Pie-3.webp\" alt=\"Quatre carr\u00e9s de pita au fromage frais sur un plat ovale avec sucre glace et tasse claire\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Des carr\u00e9s nets r\u00e9v\u00e8lent une garniture blanche au fromage frais entre deux couches de p\u00e2te dor\u00e9e.<\/figcaption>\n  <\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-fr-hr-sweet-farmer-s-cheese-pie\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-fr-hr-sweet-farmer-s-cheese-pie\">Deux p\u00e2tes friables autour d\u2019une garniture fra\u00eeche<\/h3><\/div>\n    <div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Cette pita sucr\u00e9e au fromage frais appartient \u00e0 la famille croate des g\u00e2teaux domestiques cuits dans un plat rectangulaire puis d\u00e9coup\u00e9s en carr\u00e9s. Le mot pita recouvre plusieurs types de pr\u00e9parations, avec p\u00e2te \u00e9tir\u00e9e, feuilles ou p\u00e2te plus courte selon les r\u00e9gions et les habitudes familiales. Ici, la garniture de fromage frais est enferm\u00e9e entre deux abaisses sabl\u00e9es. Le r\u00e9sultat n\u2019est ni un cheesecake compact ni une tarte liquide : la p\u00e2te reste friable, tandis que le centre conserve une humidit\u00e9 douce et une l\u00e9g\u00e8re granularit\u00e9.<\/p><blockquote class=\"gj-pull\">Le centre se stabilise en refroidissant; le couper chaud revient \u00e0 d\u00e9faire la structure construite au four.<\/blockquote><p>Le fromage d\u00e9termine la tenue de la garniture. Un fromage fermier tr\u00e8s humide lib\u00e8re du petit-lait pendant la cuisson, d\u00e9trempe la base et allonge inutilement le temps au four. Il est donc \u00e9goutt\u00e9 plusieurs heures, puis pes\u00e9 apr\u00e8s \u00e9gouttage. Sa texture n\u2019a pas besoin d\u2019\u00eatre parfaitement lisse. Quelques grains fins rappellent le caract\u00e8re du fromage frais et emp\u00eachent le dessert de prendre l\u2019aspect d\u2019une cr\u00e8me industrielle. La semoule absorbe l\u2019humidit\u00e9 r\u00e9siduelle progressivement sans rendre le centre farineux.<\/p><p>La p\u00e2te est travaill\u00e9e bri\u00e8vement. Le beurre froid est sabl\u00e9 avec la farine avant l\u2019ajout du sucre, des \u0153ufs et de la cr\u00e8me aigre. Un p\u00e9trissage prolong\u00e9 d\u00e9velopperait le gluten et donnerait une enveloppe dure. D\u00e8s que la p\u00e2te forme une masse homog\u00e8ne, elle est divis\u00e9e et refroidie. L\u2019abaisse inf\u00e9rieure est l\u00e9g\u00e8rement plus \u00e9paisse afin de soutenir la garniture. La seconde se transporte plus facilement entre deux feuilles de papier cuisson et se pose sans \u00e9tirer les bords.<\/p><\/div><div class=\"gj-copy-col\"><p>Les \u0153ufs lient le fromage, mais leur r\u00f4le n\u2019est pas de faire gonfler fortement le centre. La cuisson se d\u00e9roule \u00e0 temp\u00e9rature mod\u00e9r\u00e9e pour que la p\u00e2te colore avant que la garniture ne se s\u00e9pare. Le g\u00e2teau est pr\u00eat lorsque les bords sont dor\u00e9s, que le centre ne para\u00eet plus liquide et qu\u2019un l\u00e9ger tremblement subsiste au milieu. Il continue de se raffermir en refroidissant. Une d\u00e9coupe imm\u00e9diate ferait sortir la garniture et \u00e9craserait les couches.<\/p><p>Le citron et la vanille restent mesur\u00e9s. Le zeste apporte une note fra\u00eeche qui all\u00e8ge le beurre et le fromage, tandis que la vanille arrondit le sucre sans dominer. Le sucre glace ne se met qu\u2019apr\u00e8s refroidissement complet; sur une surface encore ti\u00e8de, il fond et forme des taches humides. Un couteau long et fin, essuy\u00e9 entre les passages, produit des carr\u00e9s propres sans entra\u00eener le fromage dans la p\u00e2te sup\u00e9rieure.<\/p><p>Servi \u00e0 temp\u00e9rature ambiante, ce g\u00e2teau accompagne le caf\u00e9 et supporte bien une pr\u00e9paration la veille. Le repos nocturne rend la garniture plus r\u00e9guli\u00e8re et permet aux ar\u00f4mes de se fondre, mais la p\u00e2te reste la plus friable pendant les deux premiers jours. La qualit\u00e9 finale vient d\u2019un fromage correctement \u00e9goutt\u00e9, d\u2019une p\u00e2te peu travaill\u00e9e et d\u2019un refroidissement assez long, non d\u2019une quantit\u00e9 excessive de sucre.<\/p><p>La temp\u00e9rature de service modifie \u00e9galement la perception de la garniture. Tr\u00e8s froide, elle para\u00eet plus dense et le beurre de la p\u00e2te devient ferme; trop chaude, elle manque de tenue. Une attente d\u2019environ vingt-cinq minutes apr\u00e8s la sortie du r\u00e9frig\u00e9rateur r\u00e9tablit le contraste attendu. Les carr\u00e9s se d\u00e9placent avec une pelle plate, car les saisir par le bord sup\u00e9rieur fissure facilement la p\u00e2te sabl\u00e9e et comprime la couche de fromage.<\/p><\/div><\/div>\n  <\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-fr-hr-sweet-farmer-s-cheese-pie\">\n    <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">De la p\u00e2te froide \u00e0 la coupe nette<\/p><h3 id=\"recipe-timeline-fr-hr-sweet-farmer-s-cheese-pie\">Rythme de pr\u00e9paration<\/h3><\/div><p class=\"gj-rail-total\">Actif : 1 h 20 min \u00b7 Froid : 1 h 30 min<\/p><\/div>\n    <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Sabler la p\u00e2te et la placer au froid.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT30M\">0:30<\/time><span>M\u00e9langer le fromage \u00e9goutt\u00e9 et les parfums.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT50M\">0:50<\/time><span>Monter les deux couches dans le moule.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H20M\">1:20<\/time><span>Sortir du four et refroidir avant la coupe.<\/span><\/li><\/ol>\n    <p class=\"gj-rail-sum\"><strong>La recette en bref.<\/strong> La farine et le beurre froid sont sabl\u00e9s, puis li\u00e9s avec sucre, \u0153ufs, cr\u00e8me aigre, levure chimique et sel. Apr\u00e8s un court repos au froid, la p\u00e2te est divis\u00e9e en deux abaisses. Le fromage frais bien \u00e9goutt\u00e9 est m\u00e9lang\u00e9 avec sucre, \u0153ufs, semoule, vanille et zeste de citron. La premi\u00e8re p\u00e2te tapisse le moule, la garniture est \u00e9tal\u00e9e sans \u00eatre fouett\u00e9e et la seconde abaisse ferme le g\u00e2teau. La cuisson se poursuit jusqu\u2019\u00e0 une surface dor\u00e9e et un centre encore tr\u00e8s l\u00e9g\u00e8rement tremblant. Une heure et demie de refroidissement assure une coupe propre. Le sucre glace est ajout\u00e9 seulement \u00e0 la fin. La recette donne douze carr\u00e9s.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-fr-hr-sweet-farmer-s-cheese-pie\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-fr-hr-sweet-farmer-s-cheese-pie\">Ingr\u00e9dients<\/h3><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-fr-hr-sweet-farmer-s-cheese-pie\">\n  <h4 id=\"recipe-ing-1-fr-hr-sweet-farmer-s-cheese-pie\">Pour la p\u00e2te sabl\u00e9e<\/h4>\n  <ul>\n    <li><strong>400 g de farine de bl\u00e9<\/strong><\/li><li><strong>200 g de beurre doux froid, en d\u00e9s<\/strong><\/li><li><strong>120 g de sucre en poudre<\/strong><\/li><li><strong>2 gros \u0153ufs<\/strong><\/li><li><strong>60 g de cr\u00e8me aigre<\/strong><\/li><li><strong>10 g de levure chimique<\/strong><\/li><li><strong>1\/4 de cuill\u00e8re \u00e0 caf\u00e9 de sel fin<\/strong><\/li>\n  <\/ul>\n<\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-2-fr-hr-sweet-farmer-s-cheese-pie\">\n  <h4 id=\"recipe-ing-2-fr-hr-sweet-farmer-s-cheese-pie\">Pour la garniture<\/h4>\n  <ul>\n    <li><strong>750 g de fromage frais de vache bien \u00e9goutt\u00e9<\/strong><\/li><li><strong>180 g de sucre en poudre<\/strong><\/li><li><strong>3 gros \u0153ufs<\/strong><\/li><li><strong>50 g de semoule fine<\/strong><\/li><li><strong>1 cuill\u00e8re \u00e0 caf\u00e9 d\u2019extrait de vanille<\/strong><\/li><li><strong>Le zeste finement r\u00e2p\u00e9 de 1 citron<\/strong><\/li><li><strong>30 g de sucre glace<\/strong><em>\u00c0 tamiser sur le g\u00e2teau compl\u00e8tement froid.<\/em><\/li>\n  <\/ul>\n<\/section><aside class=\"gj-ing-note\"><strong>Allerg\u00e8nes et substitutions.<\/strong> La recette contient du gluten, du lait et des \u0153ufs. Un fromage frais sans lactose fonctionne s\u2019il est assez sec; une farine sans gluten n\u00e9cessite une formule de p\u00e2te sp\u00e9cifiquement adapt\u00e9e.<\/aside><\/div><\/div>\n  <\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-fr-hr-sweet-farmer-s-cheese-pie\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-fr-hr-sweet-farmer-s-cheese-pie\">Pr\u00e9paration, \u00e9tape par \u00e9tape<\/h3><\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Pr\u00e9parer la p\u00e2te<\/h4>\n<ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Sabler les ingr\u00e9dients secs<\/p><p class=\"gj-step-x\">M\u00e9langer farine, levure chimique et sel. Ajouter le beurre froid et frotter jusqu\u2019\u00e0 obtenir une texture de chapelure grossi\u00e8re.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Former la p\u00e2te<\/p><p class=\"gj-step-x\">Ajouter sucre, 2 \u0153ufs et cr\u00e8me aigre. M\u00e9langer bri\u00e8vement, diviser en deux portions l\u00e9g\u00e8rement in\u00e9gales, aplatir et r\u00e9frig\u00e9rer 30 minutes.<\/p><\/div><\/li><\/ol>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Garnir et cuire<\/h4>\n<ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pr\u00e9parer le fromage<\/p><p class=\"gj-step-x\">M\u00e9langer fromage \u00e9goutt\u00e9, sucre, 3 \u0153ufs, semoule, vanille et zeste de citron jusqu\u2019\u00e0 homog\u00e9n\u00e9it\u00e9, sans incorporer beaucoup d\u2019air.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Abaisser la base<\/p><p class=\"gj-step-x\">Chauffer le four \u00e0 175 \u00b0C. Abaisser la plus grande portion et foncer un moule d\u2019environ 30 \u00d7 22 cm chemis\u00e9 de papier cuisson.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ajouter la garniture<\/p><p class=\"gj-step-x\">\u00c9taler le m\u00e9lange au fromage en couche r\u00e9guli\u00e8re, puis couvrir avec la seconde abaisse sans comprimer le centre.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cuire jusqu\u2019\u00e0 tenue<\/p><p class=\"gj-step-x\">Cuire 40 \u00e0 45 minutes. Les bords doivent \u00eatre dor\u00e9s et le centre ne doit plus para\u00eetre liquide, tout en gardant un l\u00e9ger tremblement.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Refroidir et d\u00e9couper<\/p><p class=\"gj-step-x\">Laisser refroidir 1 heure 30 dans le moule, poudrer de sucre glace, puis couper en 12 carr\u00e9s avec un couteau essuy\u00e9 entre les passages.<\/p><\/div><\/li><\/ol>\n  <\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-fr-hr-sweet-farmer-s-cheese-pie\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-fr-hr-sweet-farmer-s-cheese-pie\">Service, conservation et ajustements pratiques<\/h3><\/div>\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Service et accords<\/h4><p>Servir \u00e0 temp\u00e9rature ambiante avec du caf\u00e9, du th\u00e9 noir ou des fruits frais peu sucr\u00e9s. Une part suffit g\u00e9n\u00e9ralement, car le fromage et la p\u00e2te apportent une texture riche.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Conservation et r\u00e9chauffage<\/h4><p>Conserver couvert au r\u00e9frig\u00e9rateur jusqu\u2019\u00e0 4 jours. Sortir les parts 25 minutes avant le service. La cong\u00e9lation est possible jusqu\u2019\u00e0 1 mois, sans sucre glace, avec d\u00e9cong\u00e9lation lente au r\u00e9frig\u00e9rateur.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Quatre variations r\u00e9alisables<\/h4><ul><li>Remplacer le zeste de citron par du zeste d\u2019orange finement r\u00e2p\u00e9.<\/li><li>Ajouter 40 g de raisins secs pr\u00e9alablement r\u00e9hydrat\u00e9s et \u00e9goutt\u00e9s.<\/li><li>Employer un fromage moiti\u00e9 vache, moiti\u00e9 brebis, en surveillant le sel.<\/li><li>Parfumer avec une petite quantit\u00e9 de sucre vanill\u00e9 \u00e0 la place de l\u2019extrait.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Trois observations de cuisine<\/h4><ol><li>\u00c9goutter le fromage avant de le peser pour ma\u00eetriser l\u2019humidit\u00e9 r\u00e9elle.<\/li><li>Manipuler la p\u00e2te le moins possible afin de conserver sa friabilit\u00e9.<\/li><li>Attendre le refroidissement complet avant le sucre glace et la d\u00e9coupe.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Mat\u00e9riel n\u00e9cessaire<\/h4><ul><li>Moule de 30 \u00d7 22 cm<\/li><li>Papier cuisson<\/li><li>Rouleau \u00e0 p\u00e2tisserie<\/li><li>Passoire fine ou \u00e9tamine<\/li><li>Balance de cuisine<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-fr-hr-sweet-farmer-s-cheese-pie\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-fr-hr-sweet-farmer-s-cheese-pie\">Valeurs nutritionnelles par portion<\/h3><\/div>\n    <dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 490 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 58 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 14 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 22 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 1 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 300 mg<\/dd><\/div><\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Portion :<\/strong> 1 carr\u00e9 (1\/12 du g\u00e2teau). <strong>Allerg\u00e8nes principaux :<\/strong> gluten, lait et \u0153ufs. Valeurs approximatives calcul\u00e9es \u00e0 partir de r\u00e9f\u00e9rences nutritionnelles standard; le r\u00e9sultat r\u00e9el varie selon les marques, l\u2019\u00e9gouttage, l\u2019absorption des mati\u00e8res grasses et la taille des portions.<\/p>\n  <\/section>\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Une coupe propre<\/p>\n    <p class=\"gj-close-quote\">La garniture doit rester tendre, mais assez stable pour montrer deux lignes de p\u00e2te bien distinctes.<\/p>\n    <p class=\"gj-close-copy\">Le dessert gagne en pr\u00e9cision lorsque le fromage est sec et le temps de repos respect\u00e9. 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