Guanaja Coulant 70% me te Praline "He mihi ki a Laguiole"

He mea whakaharikoa te ruku hohonu ki roto i tētahi o ngā wāhanga tino rongonui o te hītori o te kai o nāianei. Pihikete Coulant Tiakarete, i hangaia e te rangatira Michel Bras I te tau 1981 i tana wharekai i Laguiole, ehara i te mea he kai reka noa iho, engari he hurihanga hangarau i runga i te rerekētanga wera me te ohorere.

Whai muri i te rangahau i ngā au mō te tau 2026, kei te neke atu te hunga auaha i te whakamahi i te "kotahi-paparanga" tuku iho (te mea i waiho mata i roto) hei whakaora i te tikanga taketake a Bras: te matua tioKo ngā momo o nāianei e whakamahi ana i ngā ngako rangatira (pērā i te pata koko me ngā praline parakore) me te whakamahi i ngā hau hei whakamama i te nui o ngā ngako o te tiakarete.

TE HOROKITANGA HĪTORI ME TE WHAKATAURANGA

E rua tau te roa o te mahi a Michel Bras ki te whakapai ake i tēnei tunu. I puta mai te whakaaro ki a ia i muri i te ahiahi o te reti reti me tōna whānau; i tōna taenga ki te kāinga, ko te mahana o te tiakarete wera i tohaina hei whakaoho i te kare ā-roto. I roto i te hangarau, ko te kai taketake he ganache tio ka tāpirihia ki roto i te paraoa keke hautai. I a ia e tunua ana, ka tunua te keke, ka waimeha te uho, ka puta te reka o te keke, he paerewa ā-ao inaianei, ahakoa he maha ngā wā kāore i tino pai te whakatinanatanga.

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TUNU HANGA: 70% GUANAJA ME TE PRALINE COULANT "HOMAGE TO LAGUIOLE"

Ka whakarei ake tēnei putanga i te āhua o ngā kare ā-roto mā te whakamahi i ngā kai tino pai kua tohua i roto i tā mātou whare pukapuka koko (Valrhona) me ngā mea whakakoi tino tika (Sosa).

1. Te Matua Praline Wai (Whakaurunga Ganache)

• 150 g Tiakarete Pōuri Guanaja 70% (Waehere 4653)
• 150 g Praline Hazelnut 66% "Ngā Noti Tunua" (Waehere 7531)
• 200 ml Kirīmi 35% Ngako (Elle & Vire)
• 2 g Tote puna (ngā kirikiri pai)

2. Paraoa Pihikete

• 220 g Tiakarete Pōuriuri Guanaja 70%
• 200 g AOP Pata (Elle & Vire)
• 4 g Natur Emul (Sosa Ingredients – Refined Soy Lecithin)
• 160 g He hua manu katoa (tata ki te 3 waeine o te 53g)
• 80 g Toene hua manu (tata ki te 4 waeine o te 20g)
• 100 g Huka Ma
• 90 g Paraoa kaha (El Raiguer)

3. Whakaotinga: Norohy Vanilla Air

• 200 ml Ko te wai kohuke
• 50 g Azúcar
• 1 u Norohy Madagascar Vanilla Pod (Waehere 31356)
• 2 g Soy lecithin (Soy Ingredient)

Ko nga tohu a Herramientas: Thermomix, pokepokea ai he kowiri tira (6 cm ø), putea keke, Bamix (mō te hau), tauine tika.

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NGĀ TOHUTOHU TAUMATA-I-TAUMATA

1. Te Matua (Whakauruhia i roto i ngā haora 24 i mua atu): Kawea te kirīmi ki te whewhe, ka ringihia ki runga i te tiakarete Guanaja me te praline. Whakaranua ki te mīhini whakaranu kia māeneene, kia kanapa. Tāpirihia te tote. Ringihia ki roto i ngā pokepoke iti (2 cm) te matotoru, ka whakatio ki te -18°C.
2. Te Paraoa Parai: Rewaia te tiakarete me te pata i te 45°C. I roto i te Thermomix, whiua ngā hua manu, ngā toene, me te huka kia mārama, kia kirimi hoki. Tāpirihia te Natur Emul (mā tēnei ka āwhina i te pumau o te ngako). Whakaranua ki te tiakarete rewa, ā, hei whakamutunga, tātarihia te paraoa mā te whakamahi i te nekehanga whakapiko.
3. Whakauru: Pania te pata me te paura koko ki ngā pokepoke, ka tauhiuhia ki te pata. Whakakīia te paraoa keke kia 1/3. Whakatakotoria te uho praline tio ki waenganui. Taupokina ki te paraoa anō kia 3/4 te kī o te pokepoke.
4. Te tunu kai: Tunua ki 190°C mō ngā meneti 8-9Ko te whāinga kia mārō te āhua o waho, engari kia 65°C te pāmahana o te uho.
5. Te Hau: Tāpirihia te vanilla ki roto i te huka me te tirikara wai. Whakamataohia ki te 40°C, tāpirihia te lecithin, ka pania te Bamix ki te mata hei hanga i tētahi mirumiru pumau, ataahua hoki.