Guanaja Coulant 70% ndi Praline “Ulemu kwa Laguiole”

Ndizosangalatsa kufufuza chimodzi mwa zinthu zodziwika bwino kwambiri m'mbiri ya zakudya zamakono. Biscuit ya Chokoleti Coulant, yopangidwa ndi mbuye Michel Bras Mu 1981 ku lesitilanti yake ku Laguiole, sikunali kokha mchere, koma kusintha kwaukadaulo kozikidwa pa kusiyana kwa kutentha ndi kudabwitsa.

Pambuyo pofufuza zomwe zikuchitika mu 2026, avant-garde ikusiya kugwiritsa ntchito coulant yachikhalidwe ya "single-layer" (yomwe yatsala mkati) kuti ibwezeretse njira yoyambirira ya Bras: pachimake choziziraMabaibulo amakono akugwiritsa ntchito mafuta abwino (monga batala wa koko ndi ma praline oyera) komanso kugwiritsa ntchito mpweya woipa kuti muchepetse mafuta ambiri mu chokoleti.

MBIRI YA MBIRI NDI NJIRA YA THUNTHU

Michel Bras adatenga zaka ziwiri kuti akwaniritse bwino njira iyi yophikira. Chilimbikitso chinabwera kwa iye atatha kusewera pa ski masana ndi banja lake; atafika kunyumba, kutentha kwa chokoleti yotentha yogawana kunakhala ngati chothandizira pamtima. Mwaukadaulo, coulant yoyambirira imakhala ndi ganache yozizira ikayikidwa mu mtanda wa keke ya siponji. Pamene ikuphikidwa, kekeyo imaphika pomwe mkati mwake mumasungunuka, zomwe zimapangitsa kuti chisangalalocho chikhale chosangalatsa padziko lonse lapansi, ngakhale nthawi zambiri sichimachitidwa bwino.

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CHINSINSI CHA Ukadaulo: 70% GUANAJA NDI PRALINE COULANT "HOMAGE TO LAGUIOLE"

Mtundu uwu umakweza mawonekedwe a zomverera pogwiritsa ntchito zosakaniza zapamwamba zomwe zatchulidwa mu laibulale yathu ya koko (Valrhona) ndi zolembera zolondola (Sosa).

1. Madzi a Praline Core (Insertion Ganache)

• 150 ga Chokoleti Yakuda ya Guanaja 70% (Khodi 4653)
• 150 ga Hazelnut Praline 66% "Zolemba Zokazinga" (Khodi 7531)
• 200 ml ya Kirimu 35% Mafuta (Elle & Vire)
• 2 ga Mchere wa masika (Zidutswa zazing'ono)

2. Batter ya Biscuit

• 220 ga Guanaja 70% Chokoleti Yakuda
• 200 ga AOP Butter (Elle & Vire)
• 4 ga Natur Emul (Zosakaniza za Sosa - Refined Soya Lecithin)
• 160 ga Dzira lonse (pafupifupi mayunitsi atatu a 53g)
• 80 ga Dzira la yolk (pafupifupi mayunitsi 4 a 20g)
• 100 ga Shuga woyera
• 90 ga Ufa wolimba (El Raiguer)

3. Kumaliza: Norohy Vanilla Air

• 200 ml ya Madzi amchere
• 50 ga Shuga
• 1 u Norohy Madagascar Vanila Pod (Code 31356)
• 2 ga Soy lecithin (zosakaniza za soya)

Malangizo a Herramientas: Thermomix, zinyalala zosapanga dzimbiri (6 cm ø), thumba la makeke, Bamix (yopangira mpweya), sikelo yolondola.

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MALANGIZO A GAWO NDI GAWO

1. Core (Malo otsegulira maola 24 asanafike): Wiritsani kirimuyo ndipo muthire pa chokoleti cha Guanaja ndi praline. Sakanizani ndi blender yothira mpaka itakhala yosalala komanso yonyezimira. Onjezani mchere. Thirani mu nkhungu zazing'ono (2 cm) za hemisphere ndikuzizizira pa -18°C.
2. Mtanda: Sungunulani chokoleti ndi batala pa 45°C. Mu Thermomix, sakanizani mazira, yolks, ndi shuga mpaka zitasalala komanso zonona. Onjezani Natur Emul (izi zithandiza kukhazikika kwa mafuta). Sakanizani ndi chokoleti yosungunuka, ndipo pomaliza, sefa ufawo pogwiritsa ntchito njira yopinda.
3. Ogwiritsa: Pakani mafuta ndi ufa wa koko pa zikombolezo ndi kudzoza mafutawo ndi ufa wa keke. Dzazani theka la ufawo ndi theka la ufawo. Ikani pakati pa praline wozizira. Phimbani ndi ufa wina mpaka ufawo utadzaza ndi magawo atatu ndi anayi.
4. Kuphika: Kuphika pa Kuphika pa 190 ° C kwa mphindi 8-9.Cholinga chake ndi chakuti kunja kukhale kolimba koma pakati pa chivindikirocho pa 65°C.
5. Mpweya: Ikani vanila mu shuga ndi madzi a madzi. Zizireni mpaka 40°C, onjezerani lecithin, ndipo pakani Bamix pamwamba kuti mupange thovu lokhazikika komanso lopanda madzi.