{"id":796,"date":"2022-11-18T14:52:14","date_gmt":"2022-11-18T14:52:14","guid":{"rendered":"https:\/\/www.fabricoproprio.net\/enciclopedia\/tronco\/"},"modified":"2022-11-18T14:53:05","modified_gmt":"2022-11-18T14:53:05","slug":"trunk","status":"publish","type":"encyclopedia","link":"https:\/\/www.fabricoproprio.net\/en\/encyclopedia\/trunk\/","title":{"rendered":"Trunk"},"content":{"rendered":"<p><em>S &amp; I:<\/em> Choux pastry dough, fresh butter cream filling, ends coated with sweet egg cream, top coated with caramel and almonds. <em>H &amp; C:<\/em> The hard-to-find <em>Tronco<\/em> is an extravagant variation of choux pastry.<\/p>\n","protected":false},"featured_media":462,"template":"","meta":{"_acf_changed":false,"footnotes":""},"tags":[],"class_list":["post-796","encyclopedia","type-encyclopedia","status-publish","has-post-thumbnail","hentry","dough_types-choux-pastry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia\/796","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia"}],"about":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/types\/encyclopedia"}],"version-history":[{"count":1,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia\/796\/revisions"}],"predecessor-version":[{"id":797,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia\/796\/revisions\/797"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/media\/462"}],"wp:attachment":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/media?parent=796"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/tags?post=796"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}