Guanaja Coulant 70% na Praline "Tribute to Laguiole"

Ọ bụ ihe obi ụtọ inyocha otu n'ime ihe ndị kacha pụta ìhè n'akụkọ ihe mere eme nke nri ọgbara ọhụrụ. Bisikiiti Chocolate Coulant, nke onye nwe ya kere Michel Bras Na 1981 n'ụlọ nri ya dị na Laguiole, ọ bụghị naanị ihe eji megharịa ọnụ, kama ọ bụ mgbanwe teknụzụ dabere na ọdịiche okpomọkụ na ihe ijuanya.

Mgbe ọ nyochachara usoro maka 2026, avant-garde na-ahapụ coulant ọdịnala "otu oyi akwa" (nke a hapụrụ n'ime) iji weghachite usoro mbụ nke Bras: isi kpọnwụrụ akpọnwụỤdị ndị a na-eme ugbu a na-agụnye itinye abụba dị mma (dịka bọta koko na pralines dị ọcha) na iji ikuku eme ihe iji belata ibu lipid nke chocolate.

ỌDỊNỊCHA AKỤKỌ NA NKÀ IHE ỌMỤMỤ

Michel Bras were afọ abụọ iji mee ka uzommeputa a dị mma. Mkpali ahụ bịakwutere ya mgbe ya na ezinụlọ ya nọsịrị n'ehihie na ski; mgbe ha rutere n'ụlọ, okpomọkụ nke chocolate ọkụ a na-ekerịta bụ ihe na-akpali mmetụta uche. N'ụzọ teknụzụ, coulant mbụ ahụ nwere ganache kpọnwụrụ akpọnwụ A na-etinye ya n'ime achịcha achịcha sponge. Ka ọ na-eme achịcha, achịcha ahụ na-esi nri ebe isi ya na-agbaze mmiri mmiri, na-emepụta mmụba nke obi ụtọ nke bụ ọkọlọtọ zuru ụwa ọnụ ugbu a, mana a na-ejikarị ya eme ihe nke ọma.

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Ntụziaka teknụzụ: 70% GUANAJA na PRALINE COULANT "HOMAGE TO LAGUIOLE"

Ụdị a na-ebuli profaịlụ mmetụta uche site na iji ihe ndị dị elu e zoro aka na ya na ọbá akwụkwọ koko anyị (Valrhona) na ihe ndị na-eme ka ihe dị nkọ (Sosa) dị mma.

1. Isi Praline Mmiri (Ntinye Ganache)

• 150 g Chocolate gbara ọchịchịrị Guanaja 70% (Koodu 4653)
• 150 g Hazelnut Praline 66% "Ndetu A Kpochara Akụ" (Koodu 7531)
• 200 ml Ude 35% Abụba (Elle & Vire)
• 2 g Nnu mmiri (Flea dị ụtọ)

2. Batter bisikiiti

• 220 g Chokoleti gbara ọchịchịrị nke Guanaja 70%
• 200 g AOP Butter (Elle na Vire)
• 4 g Natur Emul (Ihe Ngwa Sosa - Soy Lecithin a nụchara anụcha)
• 160 g Akwa zuru oke (ihe dị ka nkeji 3 nke 53g)
• 80 g Nkochi àkwá (ihe dị ka nkeji 4 nke 20g)
• 100 g Ọcha ọcha
• 90 g Ntụ ọka siri ike (El Raiguer)

3. Mmecha: Norohy Vanilla Air

• 200 ml Mmiri ịnweta
• 50 g Ọka
• 1 ị Norohy Madagascar Vanilla Pod (koodu 31356)
• 2 g Soy lecithin (ihe oriri soy)

Ngwa ndị akwadoro: Thermomix, ebu ígwè anaghị agba nchara (6 cm ø), akpa achịcha, Bamix (maka ikuku), nha ziri ezi.

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Ntuziaka Nzọụkwụ Site na Nzọụkwụ

1. Isi (Emebere ebe ahụ awa 24 tupu): Mee ka ude ahụ sie ma wụsa ya n'elu chocolate Guanaja na praline. Gwakọta ya na ihe na-eme ka ọ dị nro ma na-egbuke egbuke. Tinye nnu. Wụsa ya n'ime obere ihe ndị dị n'ime hemisphere ma kpụọ ya na -18°C.
2. Mgwakota agwa ahụ: Gbazee chocolate na bọta na 45°C. N'ime Thermomix, gwakọta àkwá, nkochi ime akwa, na shuga ruo mgbe ha ga-acha ọcha ma dị nro. Tinye Natur Emul (nke a ga-enyere aka mee ka emulsion abụba sie ike). Gwakọta ya na chocolate agbazere agbaze, ma mechaa jiri nwayọ gwakọta ntụ ọka ahụ.
3. Arịọnụ: Jiri bọta na ntụ koko tee mmanụ ma tee ihe ndị e ji mee achịcha ahụ. Jupụta ọkara 1/3 na achịcha achịcha ahụ. Tinye isi praline kpọnwụrụ akpọnwụ n'etiti. Kpuchie ya na batter ọzọ ruo mgbe ebu ahụ ga-ejupụta 3/4.
4. Isi nri: Ime na 190 Celsius maka nkeji 8-9Ebumnuche ya bụ ka mpụta ahụ sie ike mana isi ya dị na 65°C.
5. Ikuku: Tinye vanilla n'ime sirop shuga na mmiri. Jụụ ruo 40°C, tinye lecithin, ma tinye Bamix n'elu ya iji mepụta afụ kwụsiri ike ma dị mma.