Guanaja Coulant 70% and Praline “Tribute to Laguiole”

It is a pleasure to delve into one of the most iconic pieces in the history of contemporary gastronomy. Chocolate Coulant Biscuit, created by the master Michel Bras In 1981 at his restaurant in Laguiole, it was not just a dessert, but a technical revolution based on thermal contrast and surprise.

After researching the trends for 2026, the avant-garde is moving away from the traditional "single-layer" coulant (the one left raw inside) to recover Bras' original technique: the frozen coreCurrent versions play with the inclusion of noble fats (such as cocoa butter and pure pralines) and the use of airs to lighten the lipid load of the chocolate.

HISTORICAL CONTEXT AND PHILOSOPHY

Michel Bras took two years to perfect this recipe. The inspiration came to him after an afternoon of skiing with his family; upon arriving home, the warmth of the shared hot chocolate served as an emotional catalyst. Technically, the original coulant consists of a frozen ganache inserted into a sponge cake batter. As it bakes, the cake cooks while the core liquefies, creating that eruption of pleasure that is now a global standard, albeit often poorly executed.

---

TECHNICAL RECIPE: 70% GUANAJA AND PRALINE COULANT "HOMAGE TO LAGUIOLE"

This version elevates the sensory profile using high-end ingredients referenced in our cocoa library (Valrhona) and precision texturizers (Sosa).

1. Liquid Praline Core (Insertion Ganache)

• 150 gr Guanaja Dark Chocolate 70% (Code 4653)
• 150 gr Hazelnut Praline 66% "Toasted Notes" (Code 7531)
• 200 ml Cream 35% Fat (Elle & Vire)
• 2 gr Spring salt (Fine flakes)

2. Biscuit Batter

• 220 gr Guanaja 70% Dark Chocolate
• 200 gr AOP Butter (Elle & Vire)
• 4 gr Natur Emul (Sosa Ingredients – Refined Soy Lecithin)
• 160 gr Whole egg (approx. 3 units of 53g)
• 80 gr Egg yolk (approx. 4 units of 20g)
• 100 gr White sugar
• 90 gr Strong flour (El Raiguer)

3. Finish: Norohy Vanilla Air

• 200 ml Mineral water
• 50 gr Sugar
• 1 u Norohy Madagascar Vanilla Pod (Code 31356)
• 2 gr Soy lecithin (Soy Ingredients)

Recommended tools: Thermomix, stainless steel molds (6 cm ø), pastry bag, Bamix (for air), precision scale.

---

STEP-BY-STEP INSTRUCTIONS

1. The Core (Mise en place 24h before): Bring the cream to a boil and pour it over the Guanaja chocolate and praline. Blend with an immersion blender until smooth and glossy. Add the salt. Pour into small (2 cm) hemisphere molds and freeze at -18°C.
2. The Dough: Melt the chocolate and butter at 45°C. In a Thermomix, whisk the eggs, yolks, and sugar until pale and creamy. Add the Natur Emul (this will help stabilize the fat emulsion). Mix with the melted chocolate and, finally, sift in the flour using a folding motion.
3. Edition: Grease and dust the molds with butter and cocoa powder. Fill 1/3 full with the cake batter. Place the frozen praline core in the center. Cover with more batter until the mold is 3/4 full.
4. Cooking: Bake to 190 °C for 8-9 minutesThe goal is for the exterior to be firm but the core at 65°C.
5. The Air: Infuse the vanilla in the sugar and water syrup. Cool to 40°C, add the lecithin, and apply the Bamix to the surface to create a stable and ethereal bubble.