Guanaja Coulant 70% naPraline "Rumbidzo kuna Laguiole"

Zvinofadza kuongorora chimwe chezvinhu zvinonyanya kuzivikanwa munhoroondo yezvekudya zvemazuva ano. Biscuit yeChokoreti Coulant, yakagadzirwa natenzi Michel Bras Muna 1981 paresitorendi yake muLaguiole, yakanga isiri dhizeti chete, asi shanduko yehunyanzvi yakavakirwa pakusiyana kwekupisa uye kushamisika.

Mushure mekutsvaga mafambiro egore ra2026, avant-garde iri kusiya nzira yechinyakare ye "single-layer" coulant (iyo yasara isina kugadzirwa mukati) kuti iwanezve nzira yekutanga yaBras: iyo ganda rakaomeswa nechandoMashanduro aripo iye zvino anosanganisira mafuta akanaka (akadai secocoa butter nemapralines akachena) uye kushandiswa kwemhepo kuderedza mafuta ari muchokoreti.

NHOROONDO UYE UFIZI

Michel Bras akatora makore maviri kuti agadzirise resipi iyi. Kurudziro yakauya kwaari mushure mekuskiya masikati nemhuri yake; paakasvika kumba, kudziya kwechokoreti inopisa yaigovaniswa kwakashanda sechinhu chinosimudzira manzwiro. Chaizvoizvo, coulant yekutanga ine ganache yakagwamba nechando inopinzwa muchingwa chekeke rechiponji. Painobikwa, keke rinobika ukuwo mukati mekeke richinyunguduka, zvichiita kuti mufaro uyu uve wepasi rose, kunyangwe kazhinji usingashandiswi zvakanaka.

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RESIPI YETEKINONI: 70% GUANAJA NE PRALINE COULANT "HOMAGE TO LAGUIOLE"

Shanduro iyi inosimudzira chimiro chepfungwa ichishandisa zvinhu zvepamusoro-soro zvakanyorwa muraibhurari yedu yecocoa (Valrhona) uye zvinogadzirisa magadzirirwo emuviri (Sosa).

1. Mvura yePraline Core (Insertion Ganache)

• 150 d Chokoreti yeGuanaja Dark 70% (Kodhi 4653)
• 150 d Hazelnut Praline 66% "Manotsi Akagochwa" (Kodhi 7531)
• 200 ml Kirimu 35% Mafuta (Elle & Vire)
• 2 d Munyu wechirimo (Zvidimbu zvakanaka)

2. Bhata remabhisikiti

• 220 d Guanaja 70% Chokoreti Yakasviba
• 200 d AOP Butter (Elle & Vire)
• 4 d Natur Emul (Sosa Ingredients - Yakanatswa Soy Lecithin)
• 160 d Zai rose (inenge mayuniti matatu e53g)
• 80 d Yolk yezai (inenge mayuniti mana e20g)
• 100 d Shuga chena
• 90 d Hupfu hwakasimba (El Raiguer)

3. Kupedzisa: Norohy Vanilla Air

• 200 ml Mineral mvura
• 50 d Shuwa
• 1u Norohy Madagascar Vanilla Pod (Code 31356)
• 2 d Soy lecithin (Soy Ingredients)

Zvishandiso zvinokurudzirwa: Thermomix, mapundu esimbi isingatsvi (6 cm ø), bhegi repastry, Bamix (yemhepo), chikero chekugadzirisa.

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MIRAYIRO YAKATANHAURWA NESIMWE CHINHANHO

1. The Core (Mise en place 24h before): Isa kirimu pamoto woidururira pamusoro pechokoreti yeGuanaja nepraline. Sanganisa ne blender yekunyudza kusvika yanyatsotsvedzerera uye yapenya. Wedzera munyu. Dururira muzvimedu zvidiki (2 cm) zve hemisphere wozviomesa nechando pa -18°C.
2. Mukanyiwa: Nyungudutsa chokoreti nebhata pa45°C. MuThermomix, sanganisa mazai, yolks, neshuga kusvika zvanyatsonaka uye zvanyatsonaka. Wedzera Natur Emul (izvi zvichabatsira kudzikamisa mafuta). Sanganisa nechokoreti yakanyunguduka uye, pakupedzisira, sefa furawa uchishandisa motion yekupeta.
3. Kubhururuka: Zadza zvidimbu zvechikafu wozora mafuta nebota necocoa powder. Zadza chidimbu chimwe muzvitatu nebatter yekeke. Isa praline core yakachekwa pakati. Fukidza nebatter yakawanda kusvika zvidimbu zvitatu mubatter zvazara.
4. Kubika: Bika ku 190 ° C kwemaminitsi 8-9Chinangwa ndechekuti kunze kuome asi mukati mayo muve pa65°C.
5. Mhepo: Isa vanilla mushuga nesora remvura. Tonhodza kusvika pa40°C, wedzera lecithin, woisa Bamix pamusoro kuti ugadzire bubble rakagadzikana uye risingapindi mvura.