UGuanaja Coulant 70% noPraline “Indumiso kuLaguiole”

Kuyintokozo ukuphenya ngesinye sezingcezu ezidumile kakhulu emlandweni we-gastronomy yanamuhla. Ibhisikidi le-Chocolate Coulant, kudalwe yinkosi Ama-Bras kaMichel Ngo-1981 endaweni yakhe yokudlela eLaguiole, kwakungeyona nje i-dessert, kodwa kwakuyinguquko yobuchwepheshe esekelwe ekuhlukeni kokushisa kanye nokumangala.

Ngemva kokucwaninga ngezitayela zika-2026, i-avant-garde iyasuka ku-coulant yendabuko "eyendlalelo eyodwa" (eshiywe ingaphekiwe ngaphakathi) ukuze ibuyise inqubo yokuqala kaBras: i umongo oqandisiweIzinguqulo zamanje zidlala ngokufaka amafutha amahle (njengebhotela likakhokho nama-praline ahlanzekile) kanye nokusetshenziswa kwe-airs ukunciphisa umthwalo we-lipid weshokoledi.

UMLANDO NESIFILOSOFI

UMichel Bras wathatha iminyaka emibili ukwenza le recipe ibe ngcono. Ugqozi lwafika kuye ngemuva kokuskiya eqhweni ntambama nomndeni wakhe; lapho efika ekhaya, ukufudumala koshokoledi oshisayo okwabelwana ngawo kwaba yinto ekhuthaza ngokomzwelo. Ngobuchwepheshe, i-coulant yokuqala iqukethe i-ganache eqandisiwe ifakwe enhlama yekhekhe lesiponji. Njengoba ibhaka, ikhekhe liyapheka kuyilapho umongo uncibilika, okudala lokho kuqhuma kwenjabulo okuyisindinganiso somhlaba wonke, yize kuvame ukwenziwa kabi.

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IRESIPHI YOBUCHWEPHESHE: 70% GUANAJA NE PRALINE COULANT "HOMAGE TO LAGUIOLE"

Le nguqulo iphakamisa iphrofayili yezinzwa isebenzisa izithako ezisezingeni eliphezulu ezibhekiselwe kulabhulali yethu ye-cocoa (i-Valrhona) kanye nama-precision texturizers (i-Sosa).

1. I-Liquid Praline Core (I-Insertion Ganache)

• 150 g I-Guanaja Dark Chocolate 70% (Ikhodi 4653)
• 150 g I-Hazelnut Praline 66% "Amanothi Athosiwe" (Ikhodi 7531)
• 200 ml Ukhilimu 35% Amafutha (Elle & Vire)
• 2 g Usawoti wasentwasahlobo (Ama-flakes amahle)

2. Inhlama Yamabhisikidi

• 220 g Ushokoledi Omnyama we-Guanaja ongu-70%
• 200 g I-AOP Butter (u-Elle no-Vire)
• 4 g I-Natur Emul (Izithako ze-Sosa - I-Refined Soy Lecithin)
• 160 g Iqanda eliphelele (cishe amayunithi amathathu angu-53g)
• 80 g Iqanda eliphuzi (cishe amayunithi angu-4 angu-20g)
• 100 g Ushukela omhlophe
• 90 g Ufulawa oqinile (i-El Raiguer)

3. Ukuqeda: Umoya we-Norohy Vanilla

• 200 ml Amanzi amaminerali
• 50 g Ushukela
• 1u I-Norohy Madagascar Vanilla Pod (Ikhodi 31356)
• 2 g I-Soy lecithin (Izithako ze-Soy)

I-Herramientas recomendadas: I-Thermomix, izikhunta zensimbi engagqwali (6 cm ø), isikhwama sekhekhe, i-Bamix (yomoya), isikali sokunemba.

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IMIYALELO YESINYATHELO NESINYATHELO

1. I-Core (Ibekwe emahoreni angama-24 ngaphambi): Bilisa ukhilimu bese uwuthela phezu kwe-Guanaja chocolate kanye ne-praline. Hlanganisa nge-blender yokucwilisa kuze kube bushelelezi futhi bucwebezela. Faka usawoti. Thela ezikhumbeni ezincane (2 cm) ze-hemisphere bese uqandisa ku--18°C.
2. Inhlama: Ncibilikisa ushokoledi nebhotela ku-45°C. Ku-Thermomix, shaya amaqanda, izikhupha, noshukela kuze kube mhlophe futhi kube mnandi. Faka i-Natur Emul (lokhu kuzosiza ekuqiniseni i-emulsion yamafutha). Hlanganisa noshokoledi oncibilikisiwe, bese ekugcineni, uhlunga ufulawa usebenzisa ukunyakaza kokugoqa.
3. Ukukhweza: Gcoba bese uthela izikhunta ngebhotela kanye ne-cocoa powder. Gcwalisa ingxenye eyodwa kwezintathu ngenhlama yekhekhe. Beka i-praline core eqandisiwe phakathi nendawo. Mboza ngenhlama eyengeziwe kuze kube yilapho inhlama igcwele u-3/4.
4. Ukupheka: Bhaka ku Bhaka ku-190 ° C imizuzu engu-8-9Umgomo uwukuba ingaphandle liqine kodwa ingaphakathi libe ku-65°C.
5. Umoya: Faka i-vanilla kushukela kanye nesiraphu yamanzi. Pholisa kufike ku-40°C, engeza i-lecithin, bese ufaka i-Bamix ebusweni ukuze udale ibhamuza eliqinile nelingenasici.