Guanaja Coulant 70% le Praline “Tlotla ho Laguiole”

Ho monate ho teba ho e 'ngoe ea likarolo tse tummeng ka ho fetisisa historing ea lijo tsa mehleng ena. Biscuit ea Chocolate Coulant, e entsoeng ke monghali Li-Bra tsa Michel Ka 1981 reschorenteng ea hae e Laguiole, e ne e se feela lijo tse monate, empa e ne e le phetoho ea tekheniki e thehiloeng holim'a phapang ea mocheso le ho makala.

Kamora ho etsa lipatlisiso ka mekhoa ea 2026, avant-garde e tloha ho coulant ea setso ea "lera le le leng" (e setseng e le tala kahare) ho fumana mokhoa oa pele oa Bras: e motheo o hoammengMefuta ea hona joale e bapala ka ho kenyelletsa mafura a noble (joalo ka botoro ea cocoa le li-praline tse hloekileng) le tšebeliso ea moea ho fokotsa boima ba 'mele oa tsokolate.

MAEMO A NALANE LE FILOSOFI

Michel Bras o nkile lilemo tse peli ho etsa risepe ena hantle. Pululelo e ile ea mo fihlela ka mor'a thapama ea ho thellisa le ba lelapa la hae; ha a fihla hae, mofuthu oa tsokolate e chesang e arolelanoang o ile oa sebetsa e le sesosa sa maikutlo. Ha e le hantle, coulant ea pele e na le ganache e hoammeng e kentswe ka hara hlama ya kuku ya seponche. Ha e ntse e baka, kuku e a pheha ha karolo ya mantlha e ntse e qhibiliha, e leng se etsang hore ho be le monyaka oo hona jwale e leng tekanyetso ya lefatshe ka bophara, le hoja hangata e sa etswa hantle.

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RESEPI EA TEKNIKI: 70% GUANAJA LE PRALINE COULANT "HOMAGE TO LAGUIOLE"

Phetolelo ena e phahamisa boemo ba kutlo ka ho sebedisa metswako ya maemo a hodimo e boletsweng laeboraring ya rona ya cocoa (Valrhona) le di-texturizer tse nepahetseng (Sosa).

1. Motsoako oa Praline oa Metsi (Ganache ea ho Kena)

• 150 g, Tsokolate e Lefifi ea Guanaja 70% (Khoutu ea 4653)
• 150 g, Hazelnut Praline 66% "Lintlha tse halikiloeng" (Khoutu ea 7531)
• 200 di ml Setlolo sa 35% sa Mafura (Elle & Vire)
• 2 g, Letswai la selemo (Li-flakes tse ntle)

2. Batter ea Biscuit

• 220 g, Tsokolate e Lefifi ea Guanaja ea 70%
• 200 g, AOP Butter (Elle le Vire)
• 4 g, Natur Emul (Litsoako tsa Sosa - Lecithin e hloekisitsoeng ea Soy)
• 160 g, Lehe le felletseng (hoo e ka bang diyuniti tse 3 tsa 53g)
• 80 g, Monokotšoai oa lehe (hoo e ka bang liyuniti tse 4 tsa 20g)
• 100 g, Tsoekere e tšoeu
• 90 g, Phofo e matla (El Raiguer)

3. Qetello: Norohy Vanilla Air

• 200 di ml Metsi a diminerale
• 50 g, Tsoekere
• 1u Norohy Madagascar Vanilla Pod (Khoutu ea 31356)
• 2 g, Soy lecithin (Litsoako tsa Soy)

Lisebelisoa tse khothalelitsoeng: Thermomix, dibopeho tsa tshepe e sa ruseng (6 cm ø), mokotlana wa pastry, Bamix (bakeng sa moya), sekala sa ho nepahala.

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LITAELO TSA MOHATO KA MOHATO

1. Core (E behiloe lihora tse 24 pele ho moo): Belisa tranelate 'me u e tšele holim'a tsokolate ea Guanaja le praline. Kopanya ka blender ea ho qoelisa ho fihlela e boreleli ebile e benya. Kenya letsoai. Tšela ka har'a liforomo tse nyane (2 cm) tsa hemisphere 'me u li hatsetse ho -18°C.
2. Hlama: Qhibilihisa tsokolate le botoro mochesong oa 45°C. Ka Thermomix, hlohlelletsa mahe, li-yolk le tsoekere ho fihlela li le lerootho ebile li le boreleli. Kenya Natur Emul (sena se tla thusa ho tsitsisa emulsion ea mafura). Kopanya le tsokolate e qhibilihisitsoeng 'me, qetellong, u hlohle phofo u sebelisa motsamao oa ho mena.
3. Ntseng bo eketseha: Tlotsa 'me u tlotse hlobo ka botoro le phofo ea cocoa. Tlatsa karolo ea 1/3 ka hlama ea kuku. Beha karolo ea praline e hoamisitsoeng bohareng. Koahela ka hlama e eketsehileng ho fihlela hlobo e tletse 3/4.
4. Ho pheha: Ho baka ho 190 °C metsotso e 8-9Sepheo ke hore bokantle bo tiee empa bokahare bo be mochesong wa 65°C.
5. Moea: Tšela vanilla ka har'a tsoekere le sirapo ea metsi. E pholise ho fihlela ho 40°C, eketsa lecithin, 'me u e tšele holim'a metsi ho etsa bubble e tsitsitseng le e sa tsitsang.