Guanaja Coulant 70% da Praline "Tribute to Laguiole"

Abin farin ciki ne a yi bincike a kan ɗaya daga cikin fitattun abubuwan tarihi a tarihin abincin zamani. Biskit ɗin Coulant na Cakulan, wanda maigidan ya ƙirƙira Michel Bras A shekarar 1981 a gidan cin abincinsa da ke Laguiole, ba wai kawai kayan zaki ba ne, har ma da juyin juya halin fasaha wanda ya dogara ne akan bambancin zafi da mamaki.

Bayan binciken yanayin shekarar 2026, avant-garde yana ƙaura daga tsarin "mai layi ɗaya" na gargajiya (wanda aka bar shi da ɗanye a ciki) don dawo da dabarar asali ta Bras: tsakiyar daskararreSigogi na yanzu suna aiki tare da haɗa kitse mai daraja (kamar man shanu na koko da pralines masu tsarki) da kuma amfani da iska don rage nauyin lipid na cakulan.

HALI NA TARIHI DA FALASSARAR

Michel Bras ya ɗauki shekaru biyu kafin ya kammala wannan girkin. Kwarin gwiwar ya zo masa bayan ya yi wasan tsere a kan dusar ƙanƙara da iyalinsa da rana; da ya isa gida, ɗumin cakulan mai zafi da aka raba ya zama abin ƙarfafa motsin rai. A zahiri, coulant na asali ya ƙunshi ganache mai daskarewa Ana saka shi a cikin batter ɗin kek ɗin soso. Yayin da yake gasawa, kek ɗin yana dahuwa yayin da babban ke narkewa, wanda ke haifar da fashewar jin daɗi wanda yanzu ya zama mizani na duniya, kodayake sau da yawa ba a yi shi da kyau ba.

---

GIRKE-GIRKE NA FASAHA: 70% GUANAJA DA PRALINE COULANT "HOMAGE TO LAGUIOLE"

Wannan sigar tana ɗaukaka yanayin jin daɗin ta amfani da sinadaran da aka ambata a cikin ɗakin karatun koko (Valrhona) da kuma na'urorin rubutu masu daidaito (Sosa).

1. Ruwan Praline Core (Saka Ganache)

• 150 g Cakulan Guanaja mai duhu 70% (Lambar 4653)
• 150 g Hazelnut Praline 66% "Bayanan Gasassun Kukis" (Lambar 7531)
• 200 ml Man shafawa mai kauri 35% (Elle & Vire)
• 2 g Gishirin bazara (Ƙananan flakes)

2. Batter ɗin biskit

• 220 g Cakulan Guanaja mai duhu kashi 70%
• 200 g Man shanu na AOP (Elle & Vire)
• 4 g Natur Emul (Kayananan Sosa - Lecithin Soya Mai Kyau)
• 160 g Kwai cikakke (kimanin raka'a 3 na 53g)
• 80 g Gwangwanin kwai (kimanin raka'a 4 na 20g)
• 100 g Farin suga
• 90 g Garin da ke da ƙarfi (El Raiguer)

3. Gamawa: Norohy Vanilla Air

• 200 ml Ruwa mai ruwa
• 50 g Sukari
• 1 u Norohy Madagascar Vanilla Pod (Code 31356)
• 2 g Soya lecithin (Kayanan soya)

Shawarwarin Herramientas: Thermomix, molds na bakin karfe (6 cm ø), jakar yin burodi, Bamix (don iska), daidaiton sikelin.

---

UMARNIN MATAKI-MATAKAI

1. Tushen (Mise en wuri 24 hours kafin): Sai ki zuba kirim ɗin a kan cakulan Guanaja da praline. Sai a gauraya da injin niƙawa har sai ya yi laushi da sheƙi. Sai a zuba gishirin. A zuba a cikin ƙananan ƙwayoyin hemisphere (2 cm) sannan a daskare a -18°C.
2. Kullu: A narke cakulan da man shanu a zafin digiri 45. A cikin Thermomix, a murƙushe ƙwai, yolks, da sukari har sai sun yi laushi da kauri. A ƙara Natur Emul (wannan zai taimaka wajen daidaita kitsen). A haɗa da cakulan da aka narke, sannan a ƙarshe a tace a cikin fulawa ta amfani da motsi na naɗewa.
3. Hawa: A shafa mai a kan mold ɗin da man shanu da garin koko. A cika kashi 1/3 na batter ɗin kek ɗin. A sanya praline ɗin daskararre a tsakiya. A rufe da ƙarin batter har sai mold ɗin ya cika kashi 3/4.
4. Dafa abinci: Gasa wa 190 ° C na minti 8-9Manufar ita ce waje ya yi ƙarfi amma zuciyarsa ta kai digiri 65 a ma'aunin Celsius.
5. Iska: A zuba vanilla a cikin ruwan sukari da ruwan. A bar shi ya huce zuwa digiri 40, a zuba lecithin, sannan a shafa Bamix a saman don samar da kumfa mai ƙarfi da kuma taushi.